Every day I make my Honey Dude a sandwich for lunch. Sometimes it has turkey, cheese and bell peppers, sometimes it has roast chicken, avocado, and spinach. But no matter what, it always looks so darn good.
Yet I can’t nibble a bit of cheese or savor a piece of bread spread with butter. Nope, I have to touch and smell all that goodness and then step away from the cookie jar, away from temptation. Oh the things we do for love.
I had found that a sandwich was hard to replicate on this month-long detox diet, with all grains (not just glutenous grain) off-limits. So I got creative.
Maybe people have done this before, but I thought myself brilliant when my eyes landed on a beautiful, round cabbage sitting in the organic section. It was cheap, for one. Plus, it would make the ideal wrap for sandwich fixings.
Just discard the two outer leaves and then use each large frond as home to any and all ingredients you can imagine, then wrap it up like a little, square burrito. My favorite combo: roast turkey (natural, nitrate-free), avocado, black pepper, balsamic vinegar, and sesame seeds. The balsamic is a needed ingredient, in my opinion. But you could put last night’s leftover in there, too (like the ground turkey-quinoa-kale concoction we had last night). Whatever the case, it’s easy and fun, and definitely gives you that sandwich satisfaction. I guess there’s just something about eating with your hands…