By 300 Sandwiches
E’s in Barbados for a kitesurfing trip, enjoying the island’s wind and waves, rum drinks and fresh fish sandwiches. When E’s not around, I do things like eat peanut butter and Nutella straight from the jar for dinner. I watch “The Real Housewives” from whatever city happens to be on at the time. I go to bed with zit cream on my face. And I eat alfalfa sprouts and raw avocado and tomatoes on sandwiches. And love it.
You’ll see from E’s Forbidden Foods list to the right that he doesn’t like a number of delicious foods—I still don’t understand what his objection is to blueberries. But he’s out of town, so I get to make sandwiches I like! Pass the alfalfa sprouts.
I needed to eat light since I’m joining him on the beach in Barbados next week, so I wanted a veggie packed breakfast this morning. Alfalfa sprouts, raw tomatoes and avocado scooped on whole wheat toast was a healthy option, perfect after my morning run.
Enjoy your vacation, E. I’ll be here snacking on Forbidden Foods to my heart’s content.
2 pieces whole wheat bread
1 tomato, chopped
1/2 avocado, sliced
1/4 cup chopped cucumber
handful alfalfa sprouts
1 tablespoon chopped cilantro
2 tablespoons whipped cream cheese
1 tablespoon olive oil
Toast bread. Combine tomato, cucumber and avocado together in small bowl, Sprinkle on black pepper and cilantro. Add olive oil and combine with fork. Spread cream cheese on bread. Layer on alfalfa sprouts, then scoop on chopped vegetables. Serve.