281. Bagels
278. Ricotta
265. Panino con la frittata
196. Veggie+hummuswraps
171. Radish, watermelon & peach
169. Lunchmackor
146. Salmon & peashoot wraps
Smoked salmon & peashoot wraps
whole wheat pita bread + 1 hardboiled egg, sliced + 1/2 ripe avocado, chopped + dollop of plain yogurt + sliced english cucumber + shredder lettuce + pea shoots + smoked salmon + salt and pepper
134. Avocado strawberry sandwich
Avocado Strawberry + Goat Cheese Sandwich [cold]
- 2 slices of bread [my favorite GF brand is Udi’s]
- 1 avocado
- 4 medium strawberries, thinly sliced
- 2-4T goat’s milk mozzarella, crumbled
- 1t lemon juice
- 1/8t salt
- black pepper + sea salt to top
- Toast the bread and place on a cooling rack [avoids sogginess] to stay crisp but not hot.
- Mash the avocado with a fork and then mash in the lemon juice + salt.
- Add as much avocado to the toast as desired and add 1 layer of thinly sliced strawberries.
- Top with salt, pepper, and about 1T crumbled goat cheese per slice.
notes: Amount of bread needed will vary depending on desired amount of avocado used + size of bread. Use more strawberries if needed. Omit cheese for a vegan option.
Sautéed Strawberry Avocado + Goat Cheese Sandwich [hot]
- 2 slices of bread [my favorite GF brand is Udi’s]
- 1 avocado
- 4 medium strawberries, thinly sliced
- goat’s milk mozzarella, thinly sliced
- 1t unrefined coconut oil
- 1T balsamic vinegar
- 1t lemon juice
- 1/8t salt
- black pepper + sea salt to top
- Toast the bread and place on a cooling rack [avoids sogginess] to stay crisp but not hot.
- Turn your oven on to broil.
- Mash the avocado with a fork and then mash in the lemon juice + salt.
- Add oil to a small pan over medium heat.
- Once hot, add the strawberries + balsamic, cooking for 3-5min until softened but not falling apart. Stir/flip a few times.
- Add as much avocado to the toast as desired and add 1 layer of cooked strawberries.
- Top with a thin layer of goat cheese.
- Broil until melted, about 1-3min. If you’re using more of a crumbly goat cheese, be careful it doesn’t burn.
notes: Amount of bread needed will vary depending on desired amount of avocado used + size of bread. Use more strawberries if needed. Omit cheese for a vegan option but still broil for 1-3min.
122. Green giant sandwich
INGREDIENTS:
(Makes 2 sandwiches)
4 slices pumpernickel bread
Handful of spinach
Handful of arugula
Goat cheese, at room temperature
½ green apple, thinly sliced
½ avocado, thinly sliced
½ leek, diced
½ lemon, juiced
1 tsp Dijon
¼ cup olive oil
2 tbsp sherry vinegar
Salt and pepper
For the Leek Vinaigrette and Sandwich:
- Dice the white and light green parts of the leek. Rinse well in cold water to remove grit and dirt.
- Heat a small sauce pan and slowly sweat the leeks in olive oil. Do not let the leeks develop any color. Season well with salt and pepper.
- Once leeks are softened, remove from heat. Let cool briefly, then add Dijon, lemon juice, and sherry vinegar. Whisk to combine, let come to room temperature.
- To assemble the sandwich, first spread goat cheese onto both pieces of bread. Dress the spinach and arugula in the leek vinaigrette and layer those greens on there!
- Add sliced apples and avocado. Press sandwich together tightly and munch.
95. Tortillas with Guacamole
Serves 4
6 ounces alfalfa sprouts
1/2 cucumber, peeled and diced
3 tablespoons red onion, finely chopped
2 tablespoons chopped fresh cilantro
1 fresh red chili, seeded and finely chopped (optional)
Guacamole:
1 large avocado, halved, pitted and peeled
1 tablespoon lime juice
Pinch of salt
1 clove garlic, minced
1 Roma tomato, seeded and diced
Tortillas:
2 cups (8 ounces) all-purpose flour
Pinch of salt
3 tablespoons olive oil
1/2 to 2/3 cup (4-5 fluid ounces) warm water
For the Filling: In a medium bowl, combine the sprouts, cucumber, red onion, cilantro and red chili (if using). Toss to combine, and set aside.
For the Guacamole: Spoon the avocado into a small bowl, and mash it with a fork. Stir in the lime juice and salt. Fold in the garlic and tomato. Taste and adjust. Place in a bowl, and cover with plastic wrap. Set aside.
To Make the Tortillas: Place the flour and salt in a food processor. Pulse to combine. Add the olive oil, and blend.
Gradually add the water to the flour mixture just until a stiff dough is formed. (The amount of water you need will vary.)
Transfer the dough to a floured surface, and knead until smooth. Cover the dough with a damp cloth.
Divide the dough into 8 pieces. Knead each piece for a few minutes, and form into balls. On a surface dusted with flour, flatten and roll out each ball into a 9-inch circle.
Heat an ungreased heavy-based pan, like a cast-iron skillet. Cook 1 tortilla at a time, about 30 seconds on each side. Place the cooked tortillas on a baking sheet lined with paper towels.
To Serve: Spread each tortilla with a heaping spoonful of guacamole, top with filling, and roll up.
79. California avocadosandwich
Half a focaccia round, cut into wedges
¼ cup mayonnaise
2 teaspoons chopped fresh dill
1 avocado, thinly sliced
¼ cup thinly sliced red onion
4 slices provolone cheese
2 teaspoons chopped fresh dill
In a small bowl combine the mayonnaise and chopped dill. Slice the focaccia wedges in half and spread one side with dill mayo. Pile the bread with sliced avocado, red onions and provolone cheese. Enjoy.
28. Avokadoböndipp
Creamy white bean and avocado spread
Yields about 4 cups
1 can white kidney beans, drained and rinsed
2-3 very ripe avocados
1 clove garlic
1/2 cup fresh cilantro
2 green onions
juice of one lemon
zest of 1/2 lemon
salt and pepper to taste