Turkey Avocado Spinach Sandwich

Submitted by: Heath

Ingredients

2 slc. sprouted whole grain bread, from organic grains
1 oz. spinach, fresh, organic
1 tsp. olive oil, extra virgin, unrefined and unfiltered, organic
1/4 tsp. vinegar, apple cider, organic, unfiltered, raw
1 pinch sea salt, unrefined and pure
2 oz. turkey breast, skinless, free-range, organic
1/4 avocado, fresh, organic
1 slc. onion, yellow, organic

Directions

Lightly toast 2 slices of Ezekiel 4:9 sprouted grain bread. In a bowl, toss the fresh spinach leaves with the olive oil and apple cider vinegar. Layer the bread with the spinach leaves and lightly season with sea salt. Top with turkey, sliced avocado, and onion. Cut sandwich in half and enjoy!

Grilled Cheese BLT Sandwich

Ingredients:

• 2-4 slices bacon
• 2 slices tomato
• 2 slices your choice of bread
• 1 tbsp butter
• 1/4 cup cheddar cheese, shredded
• 1/4 cup lettuce

Directions:

• Cook the bacon until crispy and set aside on paper towels to drain.
• Drain most of the bacon grease from the pan and fry the tomato slices for about a half-minute on each side. Heat a clean pan over medium heat.
• Butter one side of each slice of bread, sprinkle half of the cheese onto the unbuttered side of one slice of bread followed by the bacon, lettuce, tomato and the remaining cheese and finally top with the remaining slice of bread with the buttered side up. Grill over medium heat until golden brown and the cheese has melted, about 2-3 minutes per side. Enjoy!

 

 

 

Grilled Cheese Egg-in-a-Hole Sandwich

Ingredients:

• 2 slices bread of choice
• 1 tablespoon unsalted butter, divided
• 2 large eggs
• 1/3 cup shredded Cheddar cheese
• Salt and pepper to taste

Directions:

• Using a biscuit or cookie cutter, cut a 2-inch hole from the center of both slices of bread. Melt 1/2 tablespoon of butter in a medium non-stick skillet over medium-low heat. When it’s melted, add the two slices of bread. Let the bread lightly toast for a minute, or until lightly golden brown, and then flip the two slices over. Dab the remaining butter in the middle of the bread circles. We want to ensure the egg doesn’t stick.
• Crack the eggs into the holes and season with salt and pepper. Cover the pan for a minute, just until the egg whites are sort of set. Next, add the grated cheese to one half and cover for another minute, or until the cheese is practically melted.
• With spatula, gently top the cheese slice with the egg slice. Cook for one more minute, or until the cheese is melted. Add cheese on top if you want and broil it on high in the oven for 2 mins. Enjoy!

Avocado and Tomato Grilled Cheese Sandwich

This sandwich has all the cheesy flavor of grilled cheese, but with added benefits. Whole wheat bread provides filling fiber, avocado slices add healthy monounsaturated fats and a punch of antioxidants.

 

Ingredients:

• 1 teaspoon coconut butter or butter
• 2 slices whole wheat bread
• 2 slices sharp cheddar cheese
• 1/2 an avocado, sliced
• 1/2 a tomato, sliced

 

Directions:

• Heat a pan over medium-low heat.
• Brush coconut oil onto one side of a bread slice and lay into a pan, oil side down.
• Assemble the sandwich. (Bread, cheese, avocado, tomato, cheese, topped with a second slice of bread works great!)
• Lightly brush the top slice of bread with the remaining oil.
• Cook for about 2 minutes, or until bread turns golden brown and cheese begins to melt.
• Flip, and cook on the other side until bread is browned and cheese is melted. Cut in half and enjoy!

BLT Grilled Cheese Sandwich

Ingredients:

• 2 slices whole wheat
• 4 slices cheddar cheese
• 1-2 slices lacy Swiss cheese 
• 4 slices cooked bacon
• 2 slices tomato
• 1 tablespoon butter or coconut butter

Directions:

• Spread butter on one side of each slice of bread, then stack buttered sides together. Layer 2 slices cheddar on top of bread stack, then bacon slices, then lacy Swiss cheese, then tomato and finally the remaining slices of cheese. Place bread buttered side down in a fry pan over medium-high heat. Cover with lid and let cook for 3-4 minutes or until golden.
• Reduce heat to medium and flip sandwich to other side and cook for 2-3 minutes or until bread is toasty golden and cheese has melted. Cut in half and enjoy!

Avocado Egg Salad

 

I love egg salad! I really don’t like to add too many ingredients to it — avocado, egg, some celery and fresh herbs are all you need for this recipe. I never thought of putting avocado and egg salad together, until now. I think they are meant to be together. :-)

 

 

Ingredients:

• 1 medium avocado, pitted and peeled
• 2 tablespoons Greek yogurt (optional)
• 1 1/2 teaspoons lemon juice
• 4 hard-cooked eggs, peeled and chopped
• 3 tablespoons celery, finely chopped
• 1 tablespoon finely chopped chives
• Salt and black pepper, to taste

 

Directions

• Mash avocado, Greek yogurt and lemon juice together in a medium bowl. Stir in the eggs, celery and chives. Season with salt and pepper. Enjoy!

Mediterranean Tuna Melts

I've suggested a higher quality of canned tuna, albacore and tinned in olive oil, rather than water, for the superior flavour.  If you can seek out such a product certainly try it, you won't be disappointed! Otherwise, use your favourite tuna.

Ingredients:

• 1 6-ounce can of albacore tuna, packed in olive oil
• 1/4 of a red bell pepper, diced
• Green parts of 2 scallions, diced
• 2 tsps. capers, drained and chopped
• 1 tsp. fresh thyme
• 2-3 tbsps. real mayonnaise or plain Greek yogurt
• Juice of 1/2 lemon
• Pinch of red pepper flakes
• 2-3 slices baguette or ciabatta bread
• olive oil
• grated cheese of your preference

Directions:

• Turn your oven to broil after setting the rack in the highest position.
• Retain some of the olive oil the tuna has been packed in and scrape both tuna and olive oil into a mixing bowl. Slice and dice 1/4 of a red bell pepper and add to the bowl. Also slice the green part of two scallions and chop up; add them to the bowl as well.
• Roughly chop the capers after draining them, mince the thyme. Add both the capers and thyme to the bowl. Add just enough mayo to bind the mixture, stir after you squeeze in the lemon juice. Throw in a sprinkling of red pepper flakes and make sure the ingredients are well-distributed.
• Slice the baguette or ciabatta and brush the tops with olive oil. Place on a baking sheet and broil for 1 minute until toasty and nicely browned. Remove from the oven and turn the slices over with tongs.
• Divide the filling between the slices then top with the grated cheese. Return to the broiler and heat for about 2-3 minutes, until the cheese is bubbly and golden-brown and the filling has heated through.
• Remove from the oven and serve immediately.  Enjoy!  

Avocado Chicken Lettuce Wraps

Ingredients:

• 4 romaine lettuce leaves
• 1 medium avocado
• ½ lemon for juice
• 1 cup cooked cubed chicken
• 1 medium tomato
• 2 tbs chopped green onion
• ¼ bell pepper, diced
• Salt, pepper and garlic powder to taste.

Directions:

• Cut avocado in half, remove pit and scoop flesh into a small mixing bowl. Using a fork or potato masher, mash the avocado until smooth. Squeeze lemon juice into bowl and mix to combine.
• Sprinkle salt, pepper and garlic powder (to taste) into avocado and mix completely. Stir in chicken, tomatoes, onion and bell pepper until everything is evenly coated. Scoop mixture into clean, dry romaine leaves. Enjoy!

Grilled Bacon and Onion Sandwich

Onion and bacon can amp up any sandwich, and they take only a few minutes to cook.

Ingredients:

• 2 slices bacon
• 1 slices red onion, chopped
• 1 slices Cheddar cheese
• 1 slices mozzarella cheese
• 2 slices of whole wheat or gluten free bread

Directions:

• Heat grill for 5 minutes. When heated, place bacon on bottom grill surface. Cook for 3-4 minutes or until browned. Remove bacon from grill; drain on paper towels. Cut bacon slices in half crosswise.
• Add onion to same grill and cook it in bacon dripping. Cook  for 4 to 6 minutes or until tender. To make sandwiches, layer Cheddar cheese, cooked bacon, onion and mozzarella cheese between bread slices. Place 2 sandwiches on bottom grill surface. Close grill; cook 3 to 5 minutes or until bread is toasted and cheese is melted. Enjoy!

Avocado Chicken Salad

 

Ingredients:

• 2 slices multigrain bread
• 1/2 ripe avocado
• 1 tbsp. green onions
• 3 ounces cooked boneless, skinless chicken breast, sliced
• 4 thin slices of cucumber
• Salt and pepper to taste
• 1 tbsp. Lime juice
• 2 tbsp. cilantro

 

Directions:

 

Mash avocado with a fork. Add green onion, lime juice, salt, pepper and cilantro. Fold in shredded chicken. Mix well.

When ready to eat, toast the bread. Divide the chicken salad evenly between 2 slices of toasted bread.  Make layers of fresh spinach and cucumber. Top with remaining slices of bread. Enjoy!

Paleo Pork Sliders

This super-simple recipes is complete with a paleo and gluten free bun to make awesome and healthy sliders.

Ingredients:

Medium pork roast ( I used the left over pork from night before)
2 tsp garlic powder
2 tsp chili powder
1 tsp pepper
2 tsp oregano
1/4 baby spinach
1 tsp salt
1/2 cup barbecue sauce

For the bun:
1 large sweet potato
2 tbsp coconut oil
dash of sea salt

Directions:

Slice the sweet potato into 1/4″ thick rounds. Lay them out on a cookie sheet. Brush each slice with coconut oil and sprinkle with the sea salt, then flip and do the same on the other side. . Bake at 425 degrees for 25 minutes until golden brown on the outside and cooked all the way through, flipping halfway through.

In large bowl shred pork with two forks until it completely ‘pulled’. Add barbecue sauce and all the spices. Mix well and then top a patty with pulled pork, and add any other toppings or sauces you’d like (I just used some spinach).Finish with the top patty. Enjoy!

Warm Cheesy Balsamic Bruschetta

Photo Credit: Health is Wealth Photos.

This is a very easy to prepare snack or appetizer in the Italian bruschetta style.  Freshly-picked basil straight from the garden gives it a heavenly aroma.

 

Adding the tomato mixture halfway through the toasting will preserve the freshness of the tomatoes while intensifying their flavour.  Consider using a variety of small summer tomatoes such as yellow or orange pear tomatoes and the remainder red cherry tomatoes in order to make this bruschetta as delightful to the eye as to the palette.     

Ingredients:

• 1 cup cherry tomatoes
• 1/4 cup fresh basil, chopped apart
• 220 grams of marbled Cheddar cheese
• 1 large clove garlic, sliced finely
• 1/2 tbsps. balsamic vinegar
• 3 tbsps. extra virgin olive oil
• Salt and pepper to taste
• 3 thick slices of French loaf bread

Photo Credit: Health is Wealth Photos.

Photo Credit: Health is Wealth Photos.

 

 

Directions:

 

• Preheat oven to 375 degrees.
• Slice the cherry tomatoes into quarters.
• Reserved some of the basil for garnish.
• In a small bowl, mix the cherry tomatoes, chopped basil, grated cheese, garlic and balsamic vinegar.  Add the olive oil and season with salt and pepper.
• Stir the ingredients up, cover the bowl and chill.
• Place the three slices of French bread on a foil-lined baking sheet.
• Brush the top side of each slice of bread with olive oil, slice the Cheddar cheese into thick pieces and place on bread.
• Put the sheet of bread in the oven for 5-7 minutes until the cheese is golden brown.
• Remove and place the tomato mixture evenly on each slice. Return to oven to toast for another 5 minutes.
• Remove and garnish with remaining basil.
• Serve immediately

Bon appétit! 

 

Photo Credit: Health is Wealth Photos.

Balsamic Caramelized Onions and Cheese Sandwich



Photo Credit: Health is Wealth Photos.



For the caramelized onions:

2 teaspoons Coconut oil

1 large onion, thinly sliced...

black pepper

Salt

Balsamic vinegar

For the grilled cheese:

1 Tablespoon unsalted butter

2 slices brown bread

2 slices sharp cheddar cheese

Make the caramelized onions:

Heat the oil in a medium saucepan over medium-low heat. Add the sliced onions, salt and pepper and cook, stirring occasionally, until the onions are very soft, about 10 minutes.

Add the balsamic vinegar and reduce the heat to low. Continue cooking the onions, stirring occasionally, for about 15 minutes until they are very soft and dry.

Slices of bread with the butter and set them aside.

Assemble the grilled cheese sandwiches by stacking one slice of cheese atop one slice of bread (the non-buttered side) and topping it with half the caramelized onions, a second slice of cheese. Top it with another buttered slice of bread (buttered side on top).

Heat a large skillet or sauté pan over medium heat. Place sandwich on the skillet and cook until the bread is toasted and golden and the cheese begins to melt. Flip sandwich once and continue cooking until the opposite side of bread is toasted. Slice and serve. Enjoy!

Grilled Eggplant Stacks

Photo Credit: Health is Wealth Photos.

Ingredients:

• 1 large unpeeled eggplant, cut into 1-inch slices
• 1 cup tomato sauce (use pizza or marinara sauce if you like)
• 1 cup shredded or sliced low-fat mozzarella cheese (provolone may be substituted)
• Toppings: use fresh spinach, kale, mushrooms, tomatoes or green pepper.  Let your imagination and palate be your guide!

Directions:

• Preheat oven to 350 degrees.
• Press each slice of eggplant with paper towels to remove the excess moisture. Put the slices on a baking sheet and drizzle them with a tiny bit of olive oil.
• Bake for 10 minutes or until they are crisp on one side.
• Turn each piece over, drizzle them again with a tiny bit of olive oil, bake the slices another 5-8 minutes.
• Top each slice with a little tomato sauce, then begin stacking your choices of toppings, finally add the cheese.
• Bake another 5-10 minutes until the cheese has melted. Enjoy!

I find that it works best to layer the toppings underneath the cheese so that the stacks maintain their form when served.  Layer above the tomato sauce and then top with the cheese. 

You can grill the eggplant rounds up to a day in advance.  Assemble the eggplant, tomato and mozzarella stacks at the last minute. In order to make the eggplant and tomato stacks look symmetrical, select eggplants and tomatoes that have roughly the same diameter.

Amazing Healthy Grilled Cheese Sandwich

Photo Credit: Health is Wealth Photos.

Amazing healthy grilled cheese.  Say what?! Can those four words even go together? This sandwich is a twist on the old classic! I can enthusiastically recommend this recipe to anyone who is a fan of grilled cheese (or even if you don't think you are).  Try this method, you won’t regret it.  In my opinion this tastes even better than the traditional butter-slathered recipe.  With this method you get more flavour and you feel better about eating it.

This is obviously just a recipe for your basic grilled cheese but there are so many variations you can add to this recipe.  You could add in tomatoes, kale, spinach, balsamic-caramelised onions, or any kind of meat (my little girl loves turkey bacon in it).  Add in your favorite herbs and seasonings or keep it basic, like this.

Try this recipe out today and it’s likely you will become a convert, like I have, for life.  Your heart will thank you for it.  Also, keep in mind you can use your favorite cheese, but for a lower calorie, lower-fat cheese, Mozzarella might be your better option.

Ingredients:

• 2 slices fresh whole wheat bread or double fiber bread 
• sliced Monterrey Jack, Muenster, Cheddar, or Mozzarella Cheese (enough to cover the bread)
• 2 tsp. Nature's Way Organic Coconut Oil or Extra Virgin Olive Oil

Directions:

• Preheat a small nonstick frying pan over medium-low heat. Place the cheese slices (enough to cover the bread completely) between 2 slices of whole wheat bread.
• Once the frying pan is warm, drizzle with 1 teaspoon extra virgin coconut oil.  Slightly tilt the pan back and forth to evenly spread the oil over the pan's surface.
• Place the sandwich in the frying pan, cover with a lid and cook until the bottom of the bread is golden, about 2 minutes.
• Lift the sandwich with a spatula and add the remaining teaspoon of cocont oil to the frying pan.
• Flip the sandwich over and cook the opposite side until golden with a crunch.
• Serve immediately with soup, salad or both.  Enjoy!

For added flavour and flair, I use a George Foreman Grill.  Lightly brush both sides of the grill with  coconut or olive oil and toast the sandwich upon it for 2 minutes.  I add tomatoes and a little fresh basil with Mozzarella or apple slices, I'll also vary the recipe by using tuna along with the Cheddar cheese.

Give the grill a little press and it neatly seals the sandwich. Bon appétit!