Veggie Stack Sandwich

It’s not always easy to eat well on the go. A couple of days ago, I was headed to the East Bay for work and I knew I needed to bring something to eat with me, otherwise, I would make bad food choices.

I didn’t have a lot of time but I was really craving a burger and fries. With no burger and only one potato left, I had to think quick. I knew that spiralizing the potato gave me the best chance at getting more out of it. That’s right, I used to potato in my sandwich. It’s better for travel and gives the sandwich a nice crunch.

This sandwich is quick, tasty and really hits the spot if you’re craving something bad. Give in a little to your cravings by creating something more nutritious and just as delicious!

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Recipe:

*use all organic ingredients if possible

2 slices bread, my favorite kind is Dave’s Killer Bread 

4-6 pieces marinated artichoke hearts, halved or whole if you like

Mixed greens, I used an organic, pre-washed mix to make it quick

tomatoes, sliced

1/2 avocado

1/2 potato, spiralized on setting ‘A’

2 tablespoons coconut oil for frying potato

S&P

spicy mustard

Vegan mayo or my new favorite mayo, Primal Kitchen Mayo because it’s soy and canola free, made with cage free eggs and contains no sugar

Putting it together…

  1. Take your oil and heat it in a frying pan, fry the spiralized potato about 3-5 minutes tossing a few times while cooking to cook all sides. Season with salt and pepper.
  2. Meanwhile, spread mayo and mustard onto the bread. Stack the artichoke hearts, sliced tomato, avocado and greens evenly onto the slices.
  3. Remove the cooked potato from the pan and put it onto the sandwich. Carefully place together and slice.

 

Enjoy!

If you need help making more nutritious food choices that are still delicious, contact me for a personalized 6-month program full of tasty recipes, helpful dining out tips and more! ashleymarshallhealthcoach@gmail.com

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