Blueberry Nut Butter Sandwich

Blueberry Nut Butter Sandwich



Have you ever discovered something so obvious that you wonder, why didn’t I see that before? That’s the way I felt when I realized what I’d been missing all these years by not knowing how good a blueberry nut butter sandwich is. It was like a V8 moment. I wanted to slap my forehead and say, “What a dummy, I could have been enjoying a blueberry nut butter sandwich all these years.”

Yesterday I wanted a nut butter sandwich but without the jam or jelly, and then the idea came to me, why not try it with blueberries? I’d been eating peanut butter with bananas since I was a little girl, why hadn’t I tried it with berries? I spread almond butter on a piece of whole wheat bread, topped it with fresh blueberries and took a bite. What a surprise! Why would anyone ever come up with the idea of making jam to put on toast when this fresh fruit tastes so fresh and juicy?

You might be thinking, why put up a post for something so simple, I mean…, blueberry nut butter sandwich? Really?

Yes. Really.

If I didn’t write this post today you could go years, like me, without ever having it cross your mind to make a blueberry nut butter sandwich. That would be sad, and I would feel guilty for not having shared my find with you, even though you might think it is trite. But if you try it, I know you’ll agree with me that this sandwich is worth the post.

Sometimes the most delicious and memorable foods are the simplest. And sometimes they are just to obvious to even be seen, but if you let yourself relax and let your eyes gaze casually over the foods in the fridge, you might just have a V8 moment.


Blueberry Open Face Nut Butter Sandwich

Prep Time: 1 minute

Cook Time: 2 minutes

Total Time: 4 minutes

Serves: 1

Blueberry Open Face Nut Butter Sandwich


  • 1/2 whole wheat bagel
  • 2 tablespoons almond butter
  • 1/2 cup fresh blueberries, washed and drained


  1. Lightly toast the bagel.
  2. Spread the almond button on the bagel and top with the blueberries.

 Weight Watcher’s Point Plus Value: 7


Blueberry Nut Butter Sandwich 2


This recipe is also posted at Hearth and SoulTuesday’s Table, and Wonderfully Creative Wednesdays.


The TLT Sandwich is a Remake of the BLT… and it’s Not Turkey!

A TLT Sandwich

A TLT Sandwich


The TLT is a remake of the BLT…, and that’s not turkey! Last week I ate at the True Food Kitchen, the healthy food restaurant based on Dr. Andrew Weil’s anti-inflammatory diet. While the tempeh, lettuce, and tomato (TLT) sandwich is not a new idea, it was the first time I ate one. They served it with a side of kale salad, and sweet potato hash. It was truly a delicious and healthy meal!

I know several people who would eat less meat, knowing the fat in meat is harmful to the body, but they don’t want to give up the flavor and texture of meat. While tempeh clearly has the texture of a grain, properly seasoned and tucked into a sandwich…, yeah, it tastes like bacon —but without all the grease to clog your arteries. After only one bite I was already imagining how to replicate the mock bacon at home. I knew it had soy sauce, maple syrup or honey, and smoke flavoring. I found a recipe created by the compassionate cook, which I modified to use less liquid smoke, and to which I add smoked paprika. The result? Let’s just say I won’t be going to the True Food Kitchen for their TLT sandwich.


Prep Time: 12 minutes                  Servings: 4-5               Time: 1 hour and 20 minutes


1 (16 ounce) package tempeh, (makes 20, 4-inch slices of mock bacon)

¼ cup Tarmai soy sauce, or low sodium soy sauce

1-1/2 teaspoon maple syrup 1 teaspoon liquid smoke

1 teaspoon smoked paprika

2 teaspoons olive oil

Vegan mayonnaise, or mayonnaise

Washed lettuce

Sliced tomato

Whole wheat, or gluten-free bread, 2 pieces per person



1. Slice the tempeh into 3/8-inch strips, about 4 inches long. Steam the strips for 10 minutes, and later, cool them for 5 minutes.

2. Make the marinade by combining the following ingredients in a 7-1/2 by 9-1/2 inch glass baking pan: the Tamari soy, maple syrup, liquid smoke, and smoked paprika. Place the tempeh strips in the marinade and refrigerate. After 30 minutes, turn the strips over and return the pan to the refrigerator.

3. Heat the oil in a frying pan. When it is hot, lightly cook the tempeh for 1 to 2 minutes on each side.

4. Make the sandwich: Spread your choice of mayonnaise on a slice of toasted bread, and top with the mock bacon, lettuce, tomato, and (optional) avocado. Top with the second slice of bread. Slice the sandwich in half.


This recipe is also posted at Full Plate ThursdayFoodie FridayDomesblissity and Pin Junkie

Open-Faced Avocado Sandwich

Open-face avocado sandwich

Open-face avocado sandwich


Today I was going to tell you that the secret to a super sandwich is the quality of the bread, but since the star ingredient in this sandwich is avocado, I had a change of mind because I found out some very good news about this fruit (…yes it’s a fruit).  To get to the point, the avocado is a powerful anti-inflammatory food that helps to prevent osteoarthritis and rheumatoid arthritis. It’s also a heart healthy food, and it has anti-cancer benefits. You know that avocados are great in guacamole, but they also taste great in soup, salads, and sandwiches. Some people, even make dessert with avocado — what a sneaky way of getting your kids to like eating it. Read more about the benefits of avocado at the World’s Healthiest Foods.

This sandwich may appear so simple that you may be wondering why to post it at all. I posted it to remind you about this delicious and easy to prepare protein, and it’s too good to neglect. Make it at home, or take the fixings with you to work and enjoy it there.


Prep Time: 5 minutes

Servings: 1


Roasted garlic sea salt, or plain sea salt

1 leaf romaine lettuce

½ roasted bell pepper

1-1/2 tablespoon hummus

½ avocado

2 to 3 walnuts, broken

1 slice good quality, whole wheat bread


Spread the hummus on the bread, top with the lettuce, followed with the bell pepper, avocado, and then the nuts.