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Ultimate Healthful Weight-Loss Vegetable Sandwiches…with Zero Waste!
This publish is my magnum opus. I do know I haven’t been working a weblog prolonged so that isn’t saying loads, nonetheless nonetheless, I’m pretty proud of these sandwiches.
As quickly as each week sooner than my paintings historic previous class at school, I would sometimes go to the museum cafeteria and order the equivalent sandwich. It was an unlimited tower of raw greens drizzled in salad dressing balanced between two slices of focaccia.
Valley Meals Storage
I preferred all the colors, the textures, and the flavors of that sandwich. It had lettuce, spinach, sprouts, cucumber, bell pepper, tomato, mushrooms, purple onions, and (deep inhalation) provolone cheese. It’s girth was so unmanageable that half of the greens would fall out, so after ending it I’d get a fork and eat the salad that had created itself on my plate.
After I accomplished the paintings historic previous course, I ended going to the café. That’s when the cravings began. I had eaten so many greens incessantly that my physique was ravenous for further. We’re creatures of habits, and I had solidified a habits that was terribly healthful and hard-to-break.
It’s primarily the right weight-loss weight-reduction plan meals.
(Supplied that you simply simply use low fat dressing.)
I tried making them at residence, and I shortly discovered a difficulty; you should buy a ton of greens to make just one sandwich. You might use one or two leaves of lettuce and in addition you’re caught with an almost-whole head of lettuce, or a handful of spinach, which leaves you with 9.5 ounces of leftover spinach.
A worthy drawback!
I bought the greens I needed, after which to make sure I wouldn’t have any leftover, I divided them evenly into piles. This time, I ended up with seven piles. (I don’t usually have so many, nonetheless hey, that’s each week’s worth of super healthful sandwiches.) Then I put the divided piles into specific individual ziplock baggage. Irrespective of was in a single bag would make one sandwich.
It’s wonderful for on-the-go lunches.
For bread: it’s essential use any bread you need, and I’m a fan of the focaccia not solely because of it’s delicious; it is usually flat and company, so it’s the correct measurement for holding a mass of greens. Nonetheless, after I make this sandwich my head will get throughout the Nicely being Zone, and using 7-grain whole wheat bread merely feels correct.
The ultimate time I made my sandwich vegetable baggage for this weblog, I wasn’t as sensible with my produce purchases as typical and I nonetheless had various greens left over. I bought two bell peppers and solely needed one, I acquired a Sam’s Membership bag of tomatoes that was too massive, and there was no methodology I was going to make use of an entire purple onion. I moreover bought a bag of a spinach kale mix that I couldn’t in all probability use for the sandwiches.
The reply: Vegetable Pasta Sauce.
That is related sauce I talked about in my entry for the Residence and Family Put together dinner Contest; I chop up all the leftover greens in my fridge, simmer them in do-it-yourself rooster broth, puree them in a blender, and serve over pasta.
I cooked the tomatoes, spinach, kale, purple onion, mushrooms, and the extra bell pepper, plus I added two carrots and likewise some inexperienced onions that had been withered and by no means good for lots else. (I saved these jokers from the trash in merely the nick of time. Whew!)
This made way more sauce than we had been going to eat – and I had seven vegetable sandwiches that needed my quick consideration, which meant I wasn’t going to eat pasta for on the very least each week – so I put the sauce in a bag throughout the freezer.
(I’ve actually been using breast milk baggage to freeze all our saucy/soupy meals. I had an almost-full subject of them after I weaned my youngest, they usually’re merely wonderful for liquid meals storage.)
Even after the sandwiches and the sauce, there have been nonetheless additional scraps: the pores and pores and skin of the onion, the highest of the tomatoes and cucumbers, the seeds of the bell pepper, and so forth.
Sure, I could have merely thrown them away – they aren’t edible, in any case – nonetheless then I wouldn’t have written “zero waste” throughout the title. Instead, I put the scraps in a pot with water (plus a bag of scraps I had been accumulating for a while) and simmered them for a few hours.
This made vegetable broth, which I later used to style a black bean soup. Yum!
In any case the flavour had been boiled out of the vegetable scraps there was nothing else I could do with them, so I put them in a compost bin.
There you’ve got it. I had quite a lot of raw produce and I used all of it with out a single scrap of waste.
One different scrap saved!