Veggie, pesto & mozzarella on multi-grain
I layered this sandwich with Ontario greenhouse tomatoes, freshly ground pepper, good quality olive oil, cheese, marinated artichokes, and avocado. Try bocconcini or buffalo mozzarella.
If you're having lunch at home, this is a great one. Saute a large portobello mushroom (sliced) in a little olive oil at medium heat for about 5 minutes. Layer in a good quality whole wheat wrap - spinach, red peppers, red onions, swiss cheese and then the mushrooms.
Egg salad is quick to make in the AM or night before and bring to work. If you include on yolk and a couple of whites, it is an extremely healthy choice, packed with protein, vitamins and low in calories. I like to eat this open-faced so that the egg salad doesn't squish out the sides.
My recipe: 2 egg whites, one yolk, 1 green onion, 1 tsp olive oil, a little dijon mustard, a little mayo, a couple pieces of roasted red peppers, dash of cayenne, sprinkle of dill. Then I mix and top with freshly ground pepper & tomato. And I serve on toasted rye or really dark wholesome bread.
** Try sliced pickles instead of the dill - Stu LOVES it this way!
- hummus or other pureed beans & bean dips
- goat's cheese, pesto & roasted red peppers
- saute a few veggies (peppers, onions, mushrooms, green peas) and make a stir-fry wrap
- marinated and roasted tofu
- feta, broccoli & sundried tomatoes
Much love & good eating,