Lean on America’s classic on-the-go option for a healthy and satisfying lunch (minus the PB&J). Sandwiches are quick to make and can be very nutritious when you choose the right ingredients. I’m usually able to throw one together in the 5 minutes before I need to leave in the morning.
Ditch the white bread. I love these multi-grain bread loafs from the HEB bakery. They are fresh, whole-grain and the perfect size – about half the size of a commercial brand bread.
And guess what? If you jam pack these little suckers with nutrient dense ingredients, your stomach won’t miss the extra bread. Just ask Ben, he can only eat one of these!
Here are some tips for Healthy (and YUMMY) Sandwich creating:
Need a little bit of moisture? Opt for hummus or mustard instead of mayo- If you choose a deli meat, use meat that is nitrate and nitrite (cancer causing agents) free – WARNING: the lack of nitrates and nitrites means that your meat won’t last as long in the fridge. Be sure to get only what you need for a couple of days.
- Pack it with veggies!!! I LOVE adding diced up avocado, sliced cucumber and whatever salad greens I have on hand – People will think its a store bought sandwich
- The same ingredients are sinfully delicious as a wrap – use whole grain tortillas (6 inch) or large Romain lettuce leaf in place of bread
- Wrap the sandwich or wrap in plastic to avoid leakage and keep refrigerated
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