Tag Archives: Fast Food

Turkey Mayo Sandwich With Sprouts

Leave a reply

Oh my goodness!  This meal is so delicious!  It is quick and makes a perfect lunch or meal anytime of day!

A few special ingredients went into making this sandwich:

  • Artisan Italian Round Bread from Le Brea Bakery is made with a special sourdough starter they proof the bread dough with for at least 24 hours before baking.  The result is a bread that is soft with a delicate texture and flavor, and the crust is golden brown and crunchy.  This bread is perfect for savory sandwiches and sweet delights. In this picture, my family has already eaten half the loaf. 
  • Broccoli Sprouts are one of the most nutritious foods available.  Other sprouts such as alfalfa, are jam packed with nutrition too.  You can buy sprouts in most grocery stores or sprout the seeds yourself right on your kitchen counter.  I will share more about methods for sprouting your own nutritious greens such as broccoli, alfalfa, sunflower seeds, wheat, nuts, mixed seeds, and more in a future story.
  • Vegenaise is absolutely delicious!   Vegenaise is Non-GMO, Gluten Free, and Egg-Free.  I am not sure what other brands of egg-free Mayo are out there, but this one is easily available at finer grocery stores.  I would like to find an egg-free mayo also made without soy, but so far, this is the only egg-free brand I have tried so far and I am thrilled with the flavor.

Vegenaise and is made with canola oil, lemon juice, mustard powder, apple cider vinegar, brown rice syrup, soy protein, and sea salt.  It comes out smooth and creamy and really does taste better than traditional mayonnaise.

Ingredients

  • Artisan Italian Round Bread
  • Veganase
  • Turkey breast, oven roasted
  • Romaine Lettuce leaf
  • Broccoli Sprouts
  • Avacodo 1/2 cut into slices

Directions:

Use 2 slices of bread, or 1 slice cut in half, and toast if desired. Spread 1 tablespoon of Veganase onto bread. 

Add sliced Turkey breast.  You could use store bought deli meat, or use your leftover Turkey from your recent holiday meals.  Then top with romaine lettuce, avocado, and broccoli sprouts (or alfalfa sprouts, or sandwich sprout mix of your choice).  You could also add in other options like a slice of tomato, or red onion if desired.

I pared this delicious sandwich with cut up fresh veggies of red bell pepper, celery, carrots, sliced avocado, and yellow cherry tomatoes.

Nutrition Data for Sandwich and Veggies:

458 Calories, 28g Fat (0 transfat),  44g Carbs, 14g Fiber, 14g Protein, 19043IU Vitamin A, 51.9mg Vitamin C,  227mcg Folate, 3mg Iron, 125mg Calcium, 1488mg Potassium, 88.2mcg Vitamin K, 864mg Omega 3 Fatty Acids, 90.1mg Magnesium, 2.1mg Zinc, 9.4mcg Selenium.

This was a super quick and easy lunch to prepare and would be great to pack and take with you if you were on the go during meal time, or if you need to take lunches to work.   This is definitely a nutritious sandwich that could be enjoyed everyday of the week.

Enjoy!

Please share.

Field Trip To Jimmy Johns

Leave a reply

Jimmy John’s Field Trip

We set out to find out if Jimmy Johns was as good or better than Subway or other sandwich shops we have tried.  Was it as good as everyone says?  How does a restaurant like this become so successful?

Our stop at Jimmy Johns was a new experience for us.  The shop has a fun atmosphere and special names for every submarine sandwich.

IMG_3418

For example, one sandwich is called The Gut Buster.  The sandwiches have a fixed description, and that is what is in the sandwich.  You don’t really customize them, but you can add additional meat.  This is the real secret to how fast you are served, no one is standing around deciding what fixings are going in their sandwich.  Instead you choose the sandwich design from the menu that best fits your taste buds.

IMG_3421

We let the children choose their sandwich, and choice of chips, and we all had waters to drink. The bread is very soft and fresh.

IMG_3422

The room is decorated with signs on the walls with words of wisdom for life.  My older boys laughed all the way through the meal while reading these signs.

IMG_3424

For example, one sign was titled Rules of Life I have learned, and here are two of them “Under any circumstance, never take a sleeping pill and a laxative before going to bed” and many more that my kids laughed the whole way through the meal reading.  They had funny signs and there was probably about 20 different signs posted around the room.

Jimmy Johns

Field Trip: New restrurant experience. We took a trip to Ohio and stopped at a Jimmy Johns sandwich shop because we had never been before.

There were pamphlets on the wall encouraging those who would like to open a franchise to fill it out and contact Jimmy Johns.  The kids decided we would pretend to open our own Jimmy Johns shop when we got back home.  I will share more about this in a future post.

This field trip was a fun learning experience and the food tasted delicious.  The kids got to figure out what all the hype was about and connected the dots from the funny videos they watched on youtube.

Once we got home, we looked up more information about opening a sandwich shop and the kids learned about opening a franchise, customer service, creating the ultimate sandwich, etc. We made our own versions of sub sandwiches.  We researched Jimmy Johns specifically and found out lots of interesting facts.  He has his own race team.  The first Jimmy Johns was started in 1985 with a $25,000 loan.  Now he own restaurants in 49 states across the country.

We are thankful we live in America where people can work hard and reach their goals. The kids are even more excited about what the future hold and are looking forward to our next great adventure!

Please share.

Kid Approved Egg Burritos

Leave a reply

IMG_8233

Our chickens have been on egg production overdrive this summer.   I am not complaining though.  We have enjoyed having an abundance of eggs because they were on strike all winter and I would have given anything for some fresh eggs then.  So I will take it while it’s available and not complain!

There are many ways of preserving eggs to keep them into the winter such as freezing out of the shell, boil them and pickle them in a sweet pickle or even beet juice, or storing whole eggs in buckets of sand in a cellar, and you can also crack them and dehydrate them to use in baking or smoothies later.  I have tried freezing them in the past and may put up some this way before winter arrives again.

I may put some eggs under a hen too and try to get her to hatch out some babies too.  It takes 5 to 7 months for a chicken to start laying eggs, so it is a long waiting process when you get started.  Then they usually lay 1 egg a day for a few months.  Then many stop laying for at least a month and up to three months in the winter depending on temperatures and the amount of daylight.  They also use this rest time to shed their feathers and grow new feathers each year.  Usually by their second or third year, the hens don’t lay every day, but maybe evey second or third day.  Most people butcher the hens for soup by their second season when they are less productive.

Lots of eggs

With farm fresh eggs, it is best to store them unwashed but wash them just before using.  This way they keep fresh longer. In the photo above you can see how the eggs look right out of the nest, some are very clean and some have a little dirt on them.  This won’t hurt the egg because they naturally have a protective barrior on the outside of the shell that protects them.  But once you wash them, you also wash away the protective barrier too.

Fertile egg yolk

Another wonderful thing about farm fresh eggs is that if there is a rooster around, your eggs will be fertile.  The yolks are also more yellow orange colored than store bought eggs and this is due to all the grass and insects the chickens eat all day and it creates an omega 3 richer egg.

I am thankful my kids love eggs and their favorite way to eat them is in Egg Burritos.  This is one of the fastest main dishes I make for my large family.  It cooks up in just a few minutes and is ready to serve.

Kid Approved Egg Burritos

Eggs (2 per person)

Butter for cooking

Salt and pepper for seasoning

Tortilla (any soft kind will do, there are many options for different diet needs)

Add In Options: cheese of your choice, sauted veggies, meat, salsa, guacamole, rice, leftovers, etc.

IMG_8177

Place a tablespoon or so of butter in a nonstick pan and add your eggs.  Scramble and continue to stir as they cook until desired doneness.

IMG_8179

Fill tortilla shells.  I find it very handy to place them in a cake pan while I am filling them as it helps hold up the sides of the burrito for me to fill.  Add cheese and even salsa if you wish and serve.  You can make these ahead, then cover and set in a warm oven until ready to eat.  They are also great frozen and reheated when needed.

IMG_8180

Eggs are such a great source of complete protein and easy to digest for most people.  They are delicious served anytime of day or night.  Eggs are very satisfying and help you feel full while nourishing your body.

Be blessed!

Melinda

Please share.

Black Bean Taco Salad

Leave a reply

Black Bean Taco Salad is an easy quick meal to prepare and has been one of my favorites over the years.  It comes together so fast with fresh flavors and fun textures and is really a treat in the mouth and satisfying to the tummy.

I enjoy this taco salad for lunch or dinner.  It is super delicious and nutritious.  Some suggestions for different diet variations: If you are following a certain diet like Trim Healthy Mama, then you can serve this dish with blue corn chips or homemade baked Joseph’s pita / tortilla crisps / chips.  If you are following a diet like The Fast Metabolism Diet then leave out the chips and instead serve this salad with sliced veggies like cucumbers, jicama, or large wedges of peppers, etc. If you are following a Low Carb Diet, leave out the black beans and chips and serve with low starch veggie slices or just on romaine lettuce. If you are on a Nourishing Foods or Eat Fat Loose Fat plan, add in a spoonfull of geletain powder and a spoonful of coconut oil to your pan while it cooks and serve with full fat sourcream and fermented Pico de Gallo and serve with sprouted corn chips. All of these methods are delicious variations you will not be dissappointed with.

This meal comes together fast and takes less than ten minutes to throw together if you keep a batch of Pico de Gallo in the fridge or freezer and canned beans on hand for quick meals.  If not, then it will take you about another five minutes to chop those veggies and throw in the pot.  If cooking beans from scratch, you will need to plan ahead and soak them overnight and plan to cook for an hour on the stove the next day before using in this recipe as dried beans should always be soaked for at least seven hours and drained before cooking to neutralize the phytic acids.  This truly is a fast food meal.  I like to make a batch of Pico de Gallo ahead and keep it in the fridge and some in quick meal packs in the freezer for fast meals when I don’t feel much like cooking or making a big mess in the kitchen.

The best part of all in making this meal is that my kids enjoy it and they don’t complain about eating it, and that makes the effort of putting this nutritious meal together for them so worth it!

Black Bean Taco Salad

 

 

Black Bean Taco Salad

Ingredients:
1 cup Pico de Gallo (fresh or frozen). Check out my Pico de Gallo recipe at the bottom of this post.
1 can black beans drained and rinsed.
2 tsp chili powder
1 tsp cumin
1 tsp garlic powder or a fresh clove of garlic minced
1/2 tsp sea salt
1/4 tsp black pepper
1 cup shredded romaine lettuce
1/4 cup shredded cheese

Optional (for crunch) serve with:
1 cup tortilla chips or 1 cup sliced raw veggies

Directions:
In a pan heat the Pico de Gallo on medium heat until the onions are tender, add in beans, garlic and spices till heated through and no moisture from the veggies remains. Scoop the taco filling onto plate and serve with lettuce, cheese, and tortilla chips. Add sour cream or guacamole if desired.

Nutrition Data: Calories 415; Protein 25 g; Fat 11 g; Fiber 20 g; Carbs 58 g; Sugars 8 g; Vit A 6105 IU; Vit C 42.2 mg; Vit K 66.7 mcg; Calcium 303 mg; Iron 5.4 mg; Thiamine .6 mg; Folate 610 mcg; Magnesium 159 mg; and so much more. This meal is packed with vitamins, minerals, and antioxidents and is very nutrient dense. Data figured for the taco salad filling, plus lettuce and cheese, but without the optional chips or raw veggies.

This basic meal is very versatile. You can serve the taco filling in crunchy taco shells, on tostada shells, or inside soft tortillas too. It works for tacos, burritos, and enchiladas if you just change up the sauce or shell you are working with. I also love to add in already cooked rice for a delicious meal of rice and beans or to also fill a variety of shells. The kids love to add the taco filling, rice, cheese, and crunchy corn chips inside a soft tortilla shell for their own homemade version of FRITO BURRITOS from Taco Bell. If you want to use the taco filling as a dip, then just blend it in the blender until desired smoothness or chunckiness and serve with veggies or tortilla chips or spread on the inside of bread or tortillas for variety to sandwiches. Also for a creamy mexican soup, after blending the taco filling, this it with water or milk (real milk, almond milk, coconut milk, cashew milk, etc) and reheat the soup on top of stove, then garnish the soup bowl with sour cream, or more Pico de Gallo when serving if desired. This basic recipe is very versatile and you can get a lot of different meals from it.

Homemade Pico de Gallo

1 medium chopped onion (red or white)
2 medium chopped tomatoes with seeds removed
1 small chopped jalapeno with seeds removed
1/4 cup chopped fresh cilantro or 2 Tbsp dried cilantro
1 Tbsp fresh squeezed lime or lemon juice
1/2 tsp sea salt

Toss everything together and store in fridge or freezer and use for adding to meals (tacos, burritos, eggs, soups, etc.) or as a garnish. Pico de Gallo is basically a fresh salad made from uncooked salsa. It is traditional in Mexican cooking, comes together quick and easy and makes meals POP with flavor and texture. I highly recommend keeping batches of this awesome food in the fridge and freezer for various uses. I love to make quick breakfasts by adding a few tablespoons of Pico de Gallo in a skillet, sauteing with chopped spinach and then piling all of that inside a delicious omelet. The best omelets ever!!! If desired, you can also ferment Pico de Gallo in a glass canning jar for one to three days on the counter, and then for another week or so in the fridge before using just by adding in 2 Tbsp of liquid whey when preparing a fresh batch. It will turn out similar to Kimchi (Kimchi is a raw fermented Asian spicy salad) but without the cabbage and red chili peppers. It is amazing what you can do with ferments. The Lactobacillus in the liquid whey helps safely ferment the veggies and activates lots of enzymes and good bacteria that are beneficial to the digestive and immune systems. Whether you eat it fresh, cooked, or fermented, Pico de Gallo is YUMMY!!!

Please share.