It’s time for our Recipe Redux post for June. This month we’re upgrading our sandwiches in honor of the Redux birthday month.
It’s the ReDux birthday month! Birthdays are a time to take stock and upgrade. Show us your healthy upgrades to the simple sandwich!
Since going gluten-free I don’t eat nearly as many sandwiches as I used to, but that’s not to say I don’t still love them. I miss the convenience of grabbing one from just anywhere for a quick and easy lunch on the go. Sandwich toppings are endless but often times I find myself making the same thing over and over. That’s why I’m excited about today’s post as it had me putting a little more thought into my sandwich creation.
Microgreens are a simple and easy way to pack a nutritional punch and the major focus to this “recipe”. I use the term recipe lightly here as I’m really just giving you a list of ingredients I used for the topping. As for the amount you can use as much or as little as you like. There’s nothing crazy about this sandwich its just simple, healthy and delicious. Sometimes all it takes is seeing someone else make something to get the creative juices flowing.
While microgreens can act as a garnish they also pack a major punch when it comes to nutrition. These tiny greens contain even more vitamins, minerals and antioxidants than their full-sized counterparts. Microgreens are made from greens that have been harvested before maturation, just seven to 14 days after germination. The result is a much smaller green, typically between one to three inches tall, with a more intense flavor and highly concentrated nutrient profile. This is because they can be produced quickly, are cost-effective and can be grown year-round. I’m thinking we need to add these to our garden soon.
There’s a wide variety of microgreens available, and any will do, but for this recipe I used Kale. A hearty bread is essential to create a sturdy base for the toppings. This open-faced sandwich is light, yet filling, with a combination of protein, fat and veggies.
The following recipe is based on approximate measurements for one sandwich.
- I slice of hearty bread, toasted; gluten-free if desired
- 2 tablespoons plain Hummus
- ¼ avocado
- ½ cup carrots, sliced
- 2 tablespoons goat cheese, crumbled
- small handful microgreens
- Spread the hummus over top the toasted bread. Add on the avocado slices, carrots and goat cheese. Top with the microgreens. Serve immediately