Sunday’s Lunch

I remember one day in school, when I was a sophomore, student counsellors met with us to look over lists of colleges, universities, and other means of higher education.  I felt pressured and trapped.  It was way over my head. At 15, how was I to know what I wanted to be? I only wanted to play soccer and garage sale.  I wasn’t big on school to begin with, so to think about post secondary school after secondary school, discouraged me.  Grades intimidated me.  Peers scared me.  I remember saying to my friend as we were checking off random schools to go to that it would be fun to own of a sandwich shoppe.  I loved sandwiches and I still do, however, I also love to make sandwiches.  It has become a family tradition to go to the grocery store and buy fresh buns, cheese, and meats, for our lunches, after church.  This Sunday I wasn’t able to go to the store due to a prior engagement.  Therefore, I decided to use what I had in the kitchen, and yes, this included Sean’s least favorite thing in the world, the big L word, LEFTOVERS.  I ended up making a grilled avocado and orange pepper cheese sandwich with Oh She Glows’ “Lightened Up Protein Power Goddess Bowl” leftovers.  It was pretty yummy.

Sunday Grilled Cheese with Avocado and Orange Pepper with a side dish…

2 pieces of preferred bread (I like Squirrely Bread)

2 tbsp Grapeseed oil

1/2  Avocado

Shredded Mozzarella and Cheddar Cheese

1/2 Orange Pepper sliced thinly

1 tbsp mayonnaise

1tsp spicy mustard

salt and pepper to taste

How To Play:

In a medium size skillet, heat the olive oil at a medium temperature until warm.  Place the slices of bread in the oil.  I like to have both sides of the bread covered in the olive oil so flip them over before adding the remaining ingredients.  Spread 1/2 of an avocado on one slice of bread and mayonnaise and mustard on the other slice.  Gently place the pepper slices over the mayonnaise and the cheeses on the avocado.  Bring the two slices together and with a metal flipper press down hard on the sandwich and then bring the temperature to a low heat and cover for about 2-3 minutes.  Flip the sandwich to have the other side toasted and again press down really hard with a flipper, and cover again for another 2 minutes.  When the peppers are warm and soft and the cheeses have melted, the sandwich is finito.  Serve with a salad, carrot slices, or tortillas.

For the Lightened Up Protein Goddess Bowl: (Inspired by Oh She Glows)

1 cup uncooked green lentils

1 cup uncooked buckwheat or brown rice

1/2 tbsp olive oil, for sautéing

1/2 red onion, chopped

3-4 garlic cloves, minced

1 red bell pepper, chopped

1 large tomato, chopped

3 cups spinach or kale, roughly chopped

1/2 cup fresh parsley, minced

1 batch of Lightened Up Tahini-Lemon Dressing (recipe below)

Sea salt & black pepper, to taste

Lemon Wedges & lemon zest, to garnish

 Directions:

1. Cook lentils and buckwheat according to package directions.  Drain and set aside.

2. Prepare the Lightened Up tahini-Lemon dressing in food processor (see below for recipe).

3. In a large skillet over low-medium heat, add olive oil and sauté the chopped onion and minced garlic for a few minutes.  Add in the chopped red pepper and tomato and sauté for another 7-8 minutes.

4. Stir in the chopped kale or spinach and sauté for another few minutes, just until tender. Stir in the full batch of tahini-Lemon dressing, the cooked & drained grains and lentils, and simmer on low for another few minutes. Remove from heat and stir in the minced parsley. Season with salt and pepper to taste and garnish with lemon wedges and zest.

Lightened Up Tahini-Lemon Dressing

Adapted from Tahini-Lemon Dressing.

Yield: Just under 1 cup of dressing

Ingredients:

1/4 cup Tahini

2 garlic cloves

1/2 cup lemon juice (about 2 lemons)

1/4 cup nutritional yeast 

2-4 tbsp Extra virgin olive oil, to taste

1 tsp sea salt + freshly ground black pepper, or to taste

3 tbsp water, or as needed

Directions:

1. In a food processor, add all ingredients and process until smooth.

Enjoy.