Sandwich lover

My-oh-my I love sandwiches!  Honestly, one of my favorite meals is a great sandwich that is paired with a great craft beer…it doesn’t get much better than that.  I’m simple, I know.  Now that winter is upon us, though you wouldn’t know it since it’s supposed to reach 45 today in December in Wisconsin (say whaaat?), I now look forward to grilled/toasted sandwiches to satisfy my craving.  The other week vegetarian times shared a grilled gouda-Portobello sandwich and I had to give it a try.  I applaud inspiration for new/modified recipes so, yesterday I gave it a go and today I modified it, to make it a little more robust, in my opinion 😉  My only regret is that I’m following portion sizes to obey the rules of my current Health for the Holidays challenge, otherwise I would have probably attempted to mow down two of these delicious toasted sammies.

Toasted Portobello Sammie: serves 1

Find some great Tuscan bread or whole grain bread, sliced about 1/2″ thick
Earth Balance
Ultra thin sliced Colby jack cheese
Organic Power Greens (that’s right, power greens, a mix of spinach/kale/arugula/chard, I want to hear you say GRRR when you eat them!)
2 medium sized Portobello mushrooms, rinsed and I scoop out the gills
Balsamic vinegar
Stone ground Dijon mustard

Brush balsamic on your mushrooms and bake at 350 for 14 minutes (turning halfway through).

While the mushrooms do their thing, lightly spread Earth Balance on 1 side of your each slice of bread.  When mushrooms are ready, pull them and slice about 1/4″ thick.  Place 1 slice of bread (“butter” side down) in a pre-heated pan and spread mustard on the flip side, top with 1 slice cheese, greens, mushrooms, 1 slice of cheese and the other piece of bread.  Toast it up!  If you have a Panini maker, this will go much faster for you.

Now, you could go full vegan and use Daiya cheese.  I love vegetarian and vegan food, but prefer to tackle one new ingredient at a time and for this recipe that was Earth Balance.  I was pleasantly surprised!  I don’t typically use butter much anyway, but for toasted sammies you just can’t substitute with an olive oil spray, it’s not the same.  Also, just so you know, I substituted the earth balance in my Christmas cookies yesterday, my hubby and dad didn’t know the difference but complimented how fluffy and delicious the cookies were.  Was it all the earth balance?  Probably not, but it did seem fluffier when I was prepping the cookie dough, just sayin’.

Anywho, next time I’ll try the Daiya or if you do, please comment/share your thoughts.  The only thing that would have made this sandwich better would be a great beer (perhaps a Block Party amber from Karben 4) but alas, I’m still working so that’s a “no” for now.  I settled for a sparkling water which was honestly just as good for lunch.

I hope you enjoy.





Meal in 5 ingredients

I can’t believe that tomorrow is the 1st of December!  On the plus side I’m super stoked that I’ve started a new Health for the Holidays challenge today on Facebook.  I’m so excited for my challengers;, they are pumped! and so am I.   I  have a feeling this is going to be a great month and people are going to see some great results even with the busy holiday schedules and temptations.  😉

New challenges inspire me to create new recipes that people can easily meal prep for busy schedules.  I like to experiment on myself first…obviously.  An inconsistent work schedule is something I routinely deal with, I don’t have a set schedule and I’m often working out of my car.  So, for an added challenge, I pulled ingredients primarily out of my pantry to create a healthy lunch or dinner that can be made with 5 ingredients.  I had a can of butter beans, black olives and some organic balsamic vinaigrette around.  Here comes a super easy and healthy salad, which can be modified if you’re looking for more substance or flavor.  I’ll include options at the end as usual.

5 Ingredient Bean Salad
Makes 3 lunches

1 can rinsed butter beans (or any white bean you like)
1/2 can black olives, halved
1 pint organic cherry tomatoes, halved
1 organic bell pepper, chopped
2 Tbl Balsamic vinaigrette

Get ready for it….  Combine your rinsed beans, chopped bell pepper, olives and tomatoes in a bowl.  Drizzle the balsamic over the top and lightly toss….Ta daaa!  I told you it was easy, then go ahead and split it into 3 meal prep containers and you have lunch or dinner on-the-go.  Could be heated if you like.


There are a few options you could do to modify this into a more substantial meal, so here goes:

Add pasta, artichokes, other bell peppers, fresh basil, feta cheese to name a few.  The whole point was to keep it simple and work primarily from what I had in my pantry, but I love modifying recipes.  I hope you enjoy, and if you do modify, please share!