Make your own spread for your sandwich for an all natural ultimate low-calorie sandwich. Take these tips to enjoy your sandwich the healthy way. You don’t have to sacrifice taste or satisfaction.

How to make all natural healthy sandwich? Don’t worry about how start a healthy all natural sandwich. I am here to help you pick best ingredients from scratch and give you recipes for making quick and easy sandwiches.

Whole grain bread: Pick a whole grain bread. Watch for few signs. I don’t pick breads with added fiber. If bread is very soft that means they add corn syrup. Preferably if you can afford, find all natural bread which is non GMO (genetically modified organisms).

Protein: An all natural healthy sandwich choices don’t include prepackaged, processed meats. Cook your own protein by simply cooking chicken, turkey, beans in spices. For westerners, sandwich always is with process turkey, ham slices. Break this habit. Go into clean and natural eating habits.

Vegetables: Veggies add a great crunch nutrients and flavor. Tomatoes, fresh greens, red onion, and peppers are all good choices.

Dressing/spread: Make your own dressing. Condiments aren’t very hard to make. Make once a week, store in fridge. Keep yourself active. Before you start making your own dressings or spread, make up your mind that homemade don’t taste same as store-bought. Store bought carry lot of fat, salt, freshness chemicals. These ingredients make our brain crave for more as soon as you put a small amount on tongue. There are so many low-fat, healthful choices that will give your sandwich a flavor blast. Here is one of the best spread for your healthy sandwich or burger.

Brussels sprouts don’t normally elicit a positive reaction because of its bitterness from high sulfur. Transform brussels sprouts to yummy recipes. Become fans just like me. These veggies are full of fiber and vitamin C, making them a nutritious addition to any meal! Depending on where you live, it could be your last chance to eat Brussels sprouts for a while. These hearty winter vegetables are usually in season from fall through late winter. Brussels sprouts look like baby cabbages for a good reason: They’re a member of the cabbage family that includes veggies with edible leaves.

My first experience with Brussels sprouts was cutting them and cooking in tomato gravy. But couldn’t get bitterness off. I tried roasted brussels sprouts. Just didn’t like that way. I have experimented various ways to cook and had success. Ever since I’ve been enjoying them.

Brussels sprouts, pistachio spread panini sandwich

 

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Prep time

5 mins

Cook time

25 mins

Total time

30 mins

 

Brussels sprouts and pistachio spread will stay fresh in refrigerator for 1 week. Use it in as many meals with in a week.

Author: Ujwala Chintala

Recipe type: Main Course

Cuisine: American

Serves: 5

Ingredients

• For brussels sprouts chutney spread
• 1½ cup - brussels sprouts
• ½ cup - fresh mint leaves
• 3-5 green chillies. Substitute with any chilies you have. Careful to use appropriately depending on spice level.
• 4-5 garlic cloves
• 2 tbsp - pistachios
• ½ tsp - tamarind juice. If you don't have tamarind, you can use lemon or lime juice.
• Salt
• 1 tsp - cumin
• For sandwich
• Whole grain bread. Optional - whole bread with flax nuts
• Your favorite veggies
• Tomato slices
• Red onion slices
• Lettuce leaf
• Fresh avocado slices.
• All natural pepper jack cheese - optional. Vegans, skip cheese.

Instructions

1. Roast pistachios in a pan for few minutes. Stir. You shouldn't smell any raw pistachio.
2. In a small pot, pour oil. Heat to medium.
3. Add cumin. Fry till golden brown.
4. Add green chillies, garlic cloves, mint and brussels sprouts.
5. Close lid and cook for 3-4 minutes. Stir occasionally.
6. Add salt. Stir and close lid. If you see water, cook without lid till all water evaporates. Turn off. Let it cool.
7. Grind pistachios in a grinder to powder. Add brussels sprouts mixture. Pulse few times. Add tamarind juice or lemon juice. Pulse few more times. If you like, you can leave chunky. Or grind to paste. Remove into a bowl. This spread will stay fresh in refrigerator for 1 week. Use it for as many meals with in a week.
8. Slice tomatoes and onions. Cut avocado into half. Remove avocado as slices with knife or spoon.
9. Take 2 slices of bread. Spread brussels sprouts spread on one side of both bread pieces. Place cheese, tomato, onion slices in same order. You can add your favorite veggies or meat.
10. Place sandwich in panini maker. Cook till golden brown. If you don't have panini maker, place sandwich on a griddle. Cook both sides till golden brown. After cooking, remove top bread slice and place lettuce leaf. If you place lettuce leaf before cooking on griddle, leaf is cooked slightly and color changes.
11. Serve immediately and enjoy.

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