Happy New Year! Hope your year’s been off to a wonderful (and healthy) start. Life’s been hectic this month but OF COURSE I’ve managed to squeeze in time to try new recipes. 😉
This turkey and avocado sandwich is so simple and good for you. Making this vegan is easy – add tempeh bacon instead of turkey. I can’t wait to make it again soon. Loaded with Nutrients This power lunch is packed with healthy fats, lean protein, whole grains and veggies. It’s truly a winner! Make in the morning before work and keep chilled. Of course it tastes best right after you make it, but for those of us eating on the go, it isn’t always possible. Pair it with tea and a piece of fruit or tamari rice crackers.
Here’s the recipe and instructions: Ingredient List
- Turkey Breast (I used Bell/Evans organic oven-roasted turkey slices)
- Sliced tomato
- Handful of baby romaine leaves
- One ripe avocado (not sure how to tell if it’s ripe? Click here for info!)
- Salt & pepper
- Whole grain bread (I often use sprouted grain bread and prefer to toast)
Instructions Toast the bread to your liking. Cut the tomato in slices and mash the avocado in a small bowl, adding salt/pepper. Spread avocado on toasted bread and layer turkey, romaine and tomato slices. It doesn’t really matter which order 🙂 Enjoy!