Monday, April 21, 2014



The Green Reuben
  • Reuben Dressing (recipe follows -make this first)
  • 2 slices whole wheat or gluten-free bread
  • 1 Tbsp. mustard
  • 1/4 cup Eden Organic Sauerkraut (or similar)
  • 2 slices of Swiss cheese
  • 1/2 avocado
  • 2 Tbsp. grapeseed oil
  1. Spread one slice of bread with some mustard, the other slice with Reuben Dressing.
  2. Drizzle grapeseed oil into, and then add in bread slices, dry side down.
  3. Top one slice with avocado and Swiss cheese, and the other with sauerkraut.
  4. Over medium heat, grill the sandwich until browned, about 5 minutes.
  5. Put the sandwich halves together and eat 
Serves: 1
  • 4 Tbsp. Veganese
  • 1 1/2 Tbsp. ketchup
  • 1 Tbsp. horseradish
  • 1/2 tsp. sweet pickle relish
  • dash of Worcestershire sauce
  1. Blend the ingredients thoroughly in a bowl.
  2. Spread on bread slice to complete your Green Reuben.
Cinnamon Apple Grilled Cheese
  • 2 slices whole wheat or gluten-free bread
  • 1 organic red apple, thinly sliced
  • 2 Tbsp. maple syrup (agave also works well here)
  • dash of cinnamon
  • 1 Tbsp. grapeseed oil
  • 2 Tbsp. feta cheese crumbles
  1. Lightly coat small pan with grapeseed oil and put on medium heat.
  2. Place apple slices in pan. Apples can be touching but not on top of each other.
  3. Drizzle small amount of maple syrup on each slice (not more than 2 Tbsp. worth for the whole pan) and then dash with cinnamon.
  4. Cook for about 2 minutes, then flip and cook for additional 2 minutes until lightly browned around edges.
  5. When apples are almost done, lightly toast bread slices.
  6. Place apples on one side of bread, followed by a layer of feta crumbles and then another layer of hot apple slices.
  7. Top with remaining bread slice. 
Hot Avocado Grilled Chicken Sandwich
  • 2 slices whole wheat or gluten-free bread
  • 1 slice cheddar, or cheese of your choice
  • 1 chicken breast, cooked & chopped
  • 1 Tbsp. green pepper, minced
  • 1 Tbsp. onion, minced
  • 1 Tbsp. Veganese
  • 3 thin avocado slices
  • 2 Tbsp. grapeseed oil (for sautéing)
  1. Chop chicken, peppers and onions and sauté in separate pans in grapeseed oil. (Chicken in one pan, veggies in the other.)
  2. Make sure to cook onions and green peppers until soft.
  3. Slice avocado pieces and set aside.
  4. When chicken and veggies are nearly done, toast your bread.
  5. As soon as bread is done, spread Veganese onto slices, then lay down the avocado, then cheese and top with hot chicken and veggies. 
  6. Top with other bread slice, mash down and enjoy!
Bacon, Spinach, and Tomato Sandwich
  • 2 slices of whole wheat or gluten-free bread
  • 2 slices low-sodium turkey bacon small handful of fresh spinach leaves
  • 1/2 vine-ripe tomato, thinly sliced
  • 1 Tbsp. Veganese
  1. Cook turkey bacon in a pan with grapeseed oil until crispy, then place on paper towels. Once cool enough, break each bacon piece in half and set aside.
  2. Lightly toast bread, then smear with Veganese.
  3. Place tomato slices, followed by spinach then bacon pieces on one bread slice and top with remaining piece of bread.
Open-Face Turkey Salad Sandwich
Serves 4
  • 8 slices whole wheat or gluten-free bread, lightly toasted
  • 2 fresh turkey breasts (not deli slices)
  • 2 Tbsp. olive oil
  • 2 cups seedless red grapes, halved
  • 2 apples, chopped
  • 6 cups fresh baby spinach
  • 2 Tbsp. apple cider vinegar
  • 4 pieces provolone, thinly sliced
  1. Thinly slice turkey breast and cook in grapeseed oil. 
  2. Layer provolone slice over turkey breast, then set aside.
  3. In pan, lightly sauté grapes and apples in grapeseed oil for about 1-2 minutes.
  4. Place two pieces of bread on a plate and layer with turkey slices, apple and grape mixture, spinach and drizzle with apple cider vinegar. 
Chocolate Peanut Butter Sandwich
  • 3 Tbsp. peanut butter
  • 2 Tbsp. hazelnut butter
  • 2 slices whole grain bread
Spread peanut butter and hazelnut butter on whole grain bread.
This is a high-energy meal!
(For a lighter snack: Instead of bread, put these butters in the creases of celery!)

Strawberry Wrap
  • 2 handfuls baby spinach
  • 10 fresh strawberries, sliced
  • 1/2 avocado, cut into bitesized chunks
  • 1 cup crushed walnuts
  • 1 whole grain or gluten-free wrap
  • light drizzle of extra virgin olive oil (optional)
  1. Arrange spinach, avocado, walnuts and strawberries in a wrap. 
  2. Drizzle with half a teaspoon of olive oil. 
  3. Fold up and eat!
Phenom Chicken & Date Wraps
Serves 2-4
  • 2-4 whole wheat or gluten-free wraps
  • 1 chicken breast
  • 8 dates, pitted & sliced
  • 8 oz. small curd plain cottage cheese
  • 2 Tbsp. grapeseed oil
  1. Slice chicken breast into thin strips and cook in grapeseed oil and set aside.
  2. Spread thin layer of cottage cheese on wraps and line with dates and chicken strips.
  3. Wrap and eat!

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