Avocado and Tomato sandwich

I don't know if it's fair for me to say, since I haven't had one in so long, but this really feels to me like a direct replacement for a grilled cheese and tomato sandwich.  I pile the avocado pretty high, and it has that same creamy consistency that I remember from open faced toasted cheese and tomato sandwiches.

Serves: 1
Prep Time: 5 minutes
Cook Time: 2 minutes

Ingredients:
1 avocado
1 tomato
2 slices of sprouted whole grain bread

Instructions:

Toast the bread, and slice the avocado and tomato.  Spread half the avocado one one slice of toast, and the other half on the other slice.  It may seem like a lot of avocado, but pile it high, and smash it into the toast with a fork so it gets nice and creamy.  It might end up being a 1/4 inch or so thick.  Then pile on the tomato and press it into the avocado a little so it won't slide off.  That's it, you are done and ready to eat!!

Try this on it's own for breakfast, as a snack, or even a small meal.  Or have one with a bowl of hot soup to recreate that grilled cheese and soup combination that I remember eating as a kid.  No matter how you decide to enjoy it, be happy to know that this simple version is much healthier than the old classic.

Lentil Sloppy Joe

This one is a REAL crowd pleaser.  You could serve this to anyone and I would expect them to like it.  It's got that tangy flavor that I remember from so many years ago, and the texture works really well.  The kids like it, my parents like it, and my friends like it.  Give it a try for yourself and I think you will like it too!!

The recipe is slightly adopted from the Forks Over Knives web site. (link below)  I just cut back on some of the salty stuff, and removed the sugar.  http://www.forksoverknives.com/sloppy-lentil-joes/

Serves: 6

Prep Time: 15 min 

Cook Time: 35 min

Ingredients:

3 ⅓ low-sodium vegetable broth

1 onion, chopped

1 red bell pepper, chopped

1 tablespoon chili powder

1 ½ cups red lentils

1 15-ounce can diced fire roasted tomatoes

1 tablespoons braggs liquid aminos

2 tablespoons Dijon mustard

1 teaspoon rice vinegar

Instructions:

Put 1⁄3 cup of the vegetable broth in a large pot, and add the onions and bell pepper.  Cook, stirring occasionally, until the onions soften slightly. About 5 minutes.

Add the chili powder and mix in well. Add the remaining liquid, lentils, tomatoes, and the rest of the seasonings. Mix well, bring to a boil, reduce heat, cover and simmer for 30 minutes, stirring occasionally.

Serve over greens, on sprouted grain bread, or in a whole-wheat pita.  We usually top it with sliced avocado or a dollop of guacamole, whether it's in a sandwich or not.   

You must try this, it's so good!