Cold cuts make me shudder. Their slimy texture and uniform shape lead me to suspect that I’m eating fake food—and that’s probably true. But peanut butter sandwiches, to me, are for breakfast or for hiking, so I need lunchtime alternatives to deli meat.
This sandwich is simple, savory, and full of vegetables. You can substitute any veggies as long as they’re thinly sliced. I smeared each piece of bread with something creamy: avocado on one side and hummus on the other. A slice of cheese would be a good substitute for one of those, though.
- 2 pieces of whole-grain bread (gluten-free if desired)
- 2 small carrots
- 1/4 of an avocado
- roasted red pepper hummus
- dried oregano
- handful of baby spinach
- Put the bread slices in the toaster. While you wait for them to toast, peel the carrots, and thinly slice them on a heavy angle.
- Spread one piece of toast with the avocado, and spread hummus on the other piece. Sprinkle oregano on the hummus.
- Fill the sandwich with carrots and spinach. Cut it in half and serve with any remaining carrot slices on the side.
Serves 1. Active and total time 10 minutes.
As is obvious from the lag between blog posts, I haven’t been in the kitchen much this summer. The large box of produce I get delivered every other week from Boston Organics seems to make me cook less; I’ve been eating a lot of simple veggie wraps, salads, and smoothies.
I’ve heard that avocado is delicious in smoothies, but I don’t normally buy high-fat avocados. After getting one in the produce delivery, I experimented with eating a quarter of an avocado at a time. With a relatively low-fat meal, it didn’t cause any heartburn.
To store the rest of the avocado between uses, leave the extra flesh in the skin and wrap the whole thing tightly in plastic wrap. Be sure to push the plastic into empty space in the skin.
- 1 banana
- 1/4 of an avocado
- 1/4 cup frozen raspberries
- dash of vanilla
- 1/2 cup soy or almond milk
- 2 ice cubes
- 1/4 cup vanilla yogurt OR more banana (optional)
- Place the first 6 ingredients in a blender or food processor and pulse until smooth.
- For an extra-thick smoothie, add yogurt or more banana and blend again.
Serves 1. Active and total time 5 minutes. Adapted from http://www.texanerin.com/2012/04/raspberry-banana-avocado-smoothie.html
The New England chain b.good serves burgers, salads, and milkshakes with a focus on local ingredients. They have really delicious burgers and fries—but I went this time on a mission to keep my heartburn in check. This meant avoiding red meat and foregoing acidic condiments such as ketchup, mustard, and BBQ sauce.
I wasn’t in the mood for salad, so I ordered the lowest-fat options I could find: a turkey burger and a side of vegetables. The seasonal burger special came topped with corn salsa and avocado. I was surprised to see that the salsa included tomato, but I picked off some of the pieces and ate the burger anyway. The salsa had a lot more lime juice than I expected, so it wasn’t a good choice for a low-acid diet.
The side of vegetables included broccolini, mushrooms, and cherry tomatoes. I immediately picked out the tomatoes and the few pieces of garlic. The rest of the dish was delicious, lightly sauteed broccolini with a few fancy mushrooms (possibly oyster?) to add texture and flavor. What a treat!
I appreciate that b.good’s burgers are reasonably portioned and that they come on a whole-wheat bun. It’s also great to have a choice of side dish that isn’t deep fried. That’s why I’m declaring this meal a restaurant WIN, even though the salsa wasn’t ideal for heartburn. Next time I’ll perfect my strategy by ordering a turkey burger topped with lettuce and sauteed mushrooms.