Skip to main content

Healthy Eating - Monster Turkey Sandwich


Me and my weight issues have entered a stalemate. I am eating healthier and attempting to lose weight to feel better. Easier said than done.

I love food and love cooking, and I've made a concerted effort to use fresh, healthy ingredients when I cook. However, my weight doesn't change. Which would be fine if I just wanted to maintain my weight, but not great if I want to lose weight. How to solve this conundrum? I haven't figure that out yet, but the challenge has inspired me to look for new ways to create healthy meals.





Consider this sandwich. I was inspired because turkey is considered a lean meat, although I am not normally a fan of the processed turkey that you find in the deli section of grocery stores. Too often it's bland in taste  and has an unpleasant slippery texture. However, on a recent supermarket trip, I gave into the impulse to try again in the name of 'diet' and purchased pepper roasted turkey.

The challenge was to create a sandwich using other ingredients to overcome what the turkey lacks.

I've started with a whole grain bread, the nutty texture adds just the right heft as a foundation for the rest of the ingredients. I've topped the bread with sunflower sprouts and slices of avocado and sprinkled both with sea salt and freshly ground pepper. The buttery richness of the avocado is a lovely contrast to the gently bitter crunch of the sprouts. (Ahem, yes, that is a teeny bit of mayo. But...since avocados are a recommended staple of the Flat Belly Diet, I think the one balances out the other, don't you?)



On top of the greens I pile the shaved pepper turkey and a generous slathering of Southwest Sauce to provide a piquant counterpoint to the pepper on the turkey (and yes, to give that turkey another helping hand). Finally, I graced the entire masterpiece with a slice of pepper jack cheese, not shown here because I'm trying to pretend that I'm being austere.

As for my diet, I suppose the next step would be to cut out the bread altogether and opt for a low-carb diet, the only option that's worked for me in the past. Actually, on a low carb diet, I could have added a couple slices of bacon to this sandwich...which would have been its crowning glory.

Isn't this a beautiful sandwich? Let's enjoy one more look...


Yum!

Comments

Keetha said…
That looks like the best turkey sandwich in the history of the world.

Now I'm hungry!
larramiefg said…
Yes, it looks good BUT forget the mayo and slathering of Southwest Sauce, maybe even change the cheese. And then what are you drinking with that?

Much rather have a smaller sandwich with spicy mustard and a seasonal fruit to go along with it.
Sistergirl said…
I was on a blog walk and came across your site. I simply love the sandwich ideas.

I am also trying to eat more healthy and always trying to jazz up my lunch menu. Thanks

Popular posts from this blog

Open to the Spirit - Book Review

Open to the Sprit is like reading a letter from a friend. McKnight writes a very accessible introduction to the Holy Spirit and its role in our spiritual life. McKnight uses several stories from his life and others to share how the Holy Spirit consoles and deepens our daily spiritual walk. A terrific book for those seeking an introduction to a relationship with the Holy Spirit.

Collard Greens with White Beans - A Vegetarian Take on a Classic

Could a vegetarian version of collard greens ever compete with the traditional goodness of collard greens cooked with a smoked ham hock?

I was skeptical until I made this recipe. It is every bit as delicious. Taking the place of the ham hock is the rind of parmesan or other hard cheese. I keep a small plastic bag of cheese rinds in the freezer, they are the perfect flavor enhancer of stocks and soups, and now collard greens.

Similar recipes call for dried beans, but sine I live 10,400 feet above sea level, dried beans are always a challenge unless I'm using a pressure cooker. For this recipe, I opted for canned beans and am just as happy as can be.

This recipe is quick, easy, delicious, and so rich and satisfying a bowlful with a slice of garlicky olive oil toasted bread makes the perfect week night dinner. It is also a satisfying side dish.

Let's get cooking!

Ingredients:
1 bunch of collard greens, touch center stems removes, leaves torn into large pieces
1 14 oz can of Nort…

Dinner with Julia

What do Ina Garten and Martha Stewart have in common? Both women describe cooking through Julia Child’s Mastering the Art of French Cooking when they were young as foundation to learning to cook.
Julia Child is an inspiration to most home cooks of a certain age. I found her so inspiring that at one time, I had all of her cookbooks, including a first edition of Mastering the Art of French Cooking, and had read almost every biography written about her, My Life in France, being my favorite. And yet! I confess that until this week, my cooking adventures in Mastering were limited to her omelet recipe, her iconic recipes for onion soup and Beef Bourguignon.
When the Food52 Cookbook Club on Facebook chose Mastering as its cookbook for the month, I jumped at the chance to finally use Julia’s first cookbook for its intended purpose.
I decided to start with something easy, a poached egg. I purchased the best organic eggs I could afford, read the recipe several times, and began. After I’d tur…