A Simple and Healthy Sandwich

I haven’t started my Christmas shopping yet. There are 13 more days until Christmas and I have a feeling I will be the last one buying gifts at the last minute and throwing them in a gift bag with some tissue.

With that being said, eating healthy this month is the least of my concerns. When I am out and about, I usually stop for a bite to eat or wait till I get home, which is late and not always healthy. I try to make good food choices when I can, but sometimes I falter. I have started creating menus for the week to help me shop easier as well as be able to cook ahead and plan my meals for the week, which means less eating out for Jessica.

Soup and sandwiches are my main staples during the holiday season. Cooking soup is fast and easy.  I tend to stay away from the canned soups since they are high in sodium and the “meat” has little to no flavor.  I cook my soups in a crock pot and freeze the extra. Since I am the only one in the house that will have soup, I tend to give a lot away. 

A quick tip for freezing soup: When you fill the container, lay a piece of Saran wrap across the liquid. It helps eliminate the freezer burn in the soup.  The best containers are the screw-top Ziploc containers.

When I make sandwiches, I try to find different types to make in order to eliminate the boredom from my meals. Let’s face it, we all grow tired of the same thing day in and day out. I enjoy my vegetables and have found a delicious sandwich to make. One of which will bring joy to the taste buds as well as the wallet:

2 slices of multi grain bread (You can use whatever type of bread you want!) 

1 slice of pepper jack or a very flavorful cheese (I usually use 1-½ slices of cheese, since the multi-grain bread is larger than your average slice of cheese.)

1 tablespoon of chive cream cheese (The cream cheese honestly helps the dry texture of many whole-wheat multi grains that are out there today. Since everyone is getting fiber-happy, many of the breads that I have bought have a consistency of what you would pack your Christmas decorations in.)

Alfalfa sprouts

Half a tomato (Diced)

Half avocado (Dice this as well)

We all know to wash our vegetables before we eat, cut, dice or mince them. There have been many recalls about sprouts and other vegetables, so please be aware. 

Basically I spread the cream cheese on the bread slice, put the cheese on it, the alfalfa sprouts and then the tomato and avocado. The placement I am sure doesn’t matter. I have created different variations of the sandwich as well.  I will add meat such as turkey or even put tuna fish on the sandwich.  If you do not like the cream cheese, add your favorite mayonnaise, maybe the olive oil mayo. I am not a big mayo fan but if you like Miracle Whip you are in for a treat! 

If you are using the multi-grain bread, you will find yourself full after half of the sandwich. You can save the other half; the problem is, many people find the brown avocado offending. I try to make most of the sandwich at home, and take the diced tomato to work with me in a separate container. I do not like soggy bread—a result from the tomato.  As for the avocado, when you dice it the night before, sprinkle some lime juice on the diced avocado in order for it to stay green 'til lunch time.