I have longed for a traditional sandwich. I have tried to eat gluten free rice bread only to find it quite unsatisfying, dry, and laden with unpronounceable ingredients. Not for me. And now that I have decided to transition from just being gluten free to more paleo in nature, rice bread is no longer on the agenda anyway.
The "bread" part is a variation from The Primal Blueprint Cookbook. I need to review this book soon!
1 16 oz. package frozen spinach
4 eggs
Salt
Pepper
1 tsp Dried Basil
Thaw and drain the spinach until all the moisture is removed. Add eggs and seasonings to the bowl of drained spinach. Mix until blended. Preheat oven to 350 degrees. Grease 9 x 13 Pyrex to add the spinach mixture to. Put mixture as evenly flat in the baking dish as possible, covering the entire bottom of Pyrex (don't forget to grease with coconut oil or similar). This will be a thin layer. Bake until the spinach bread is cooked and springy when touched.
Let cool and later you will cut into slices of bread.
Cut tomato, avocado, cheese to prepare for sandwich fixings.
Take spinach bread and spread with mayo, now add your other ingredients and stack with all the goodies. You can cut these extra small as snacks. Think about how many wonderful vegetables you are getting in just one little meal: spinach, tomato, good fats: avocado, dairy: cheese. Add some raw broccoli and fruit on the side. It's just about the right amount of carbs and healthy fats, plus some dairy and if you want to up the protein content, add your favorite meat.
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