Here is a great recipe I found from a classic sandwich. I think that it is so important to try an mix a up a little with the way you eat. Eating healthy can be a challenge sometimes, especially when it comes to getting out of the rut of always eating the same thing. This is why I try to look for healthy alternatives to things all the time.
I found this one in the EatingWell Magazine. I have not tried it yet but I know that I am going to. The reason that I picked it is because I know it will be easy and healthy. The great thing about this meal is that it is low in carbs but it would still fill you up. Plus you get to enjoy meats version of candy…bacon. I would love to hear if you make this meal what you think about it in the comments section of the post. Enjoy. If you have any questions or want to talk to me this is where to find me.
BLT Salad
| From EatingWell Magazine July/August 2007 | |
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NUTRITION PROFILE:
Low Calorie | Low Carb | Low Sodium | Low Cholesterol | Low Sat Fat | High Potassium | Heart Healthy | Diabetes Appropriate | Healthy Weight Here’s a salad version of America’s favorite sandwich. We use shredded tomato as a base for the creamy tomato-and-chive dressing—adding great tang and flavor along with extra vitamin C. Makes 4 servings, about 1 1/4 cups each ACTIVE TIME: 25 minutes TOTAL TIME: 25 minutes EASE OF PREPARATION: Easy 1 cup cubed whole-wheat country bread 1. Preheat oven to 350°F. Toss bread with oil and spread on a baking sheet. Bake, turning once, until golden brown, 15 to 20 minutes. NUTRITION INFORMATION: Per serving: 151 calories; 6 g fat (1 g sat, 3 g mono); 5 mg cholesterol; 20 g carbohydrate; 5 g protein; 4 g fiber; 306 mg sodium; 555 mg potassium. Nutrition bonus: Vitamin A (110% daily value), Vitamin C (60% dv), Folate (30% dv), Potassium (16% dv). 1 Carbohydrate Serving Exchanges: 1 starch, 1 vegetable, 1 fat |
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