7. Roasted Beef And Lettuce Wraps
You will need:
2 Romaine Lettuce leaves
1 Red Sweet Pepper (cut into thin strips)
2 oz. boneless roasted beef
1 oz. Provolone Cheese
1 tbsp low-fat Mayonnaise
½ tsp dried herbs mix
How to make:
Thoroughly clean the lettuce leaves and pat them dry using a kitchen towel.
Put a cheese slice on each leaf and layer them with mayonnaise and herbs mix. Next, place some roasted beef and bell peppers.
Roll up the lettuce leaves to form a roll or wrap and serve fresh with homemade apricot dijon dipping or lime dipping sauce.
8. Almond Flatbread Sprouts Sandwich
You will need:
1 raw broccoli (finely chopped)
1 cup almond flour
½ cup mixed sprouts (cooked)
½ cup onion, tomato, and corn
4 eggs (whisked)
2 tsp dried herbs mix
1 tbsp sesame seeds oil
Sea salt and black pepper powder, to taste
How to make:
Preheat the oven to 400°F (204°C). Line a baking tray with parchment paper and set it aside.
Transfer chopped broccoli into a bowl and mix it with almond flour, salt, pepper, and herbs.
Once everything is blended, make a well in the center of the mixture and add mixed eggs. Mix all the ingredients well to make a soft dough.
Transfer the dough to the baking tray and press it with your finger to roll it out flat like a rectangle.
Put the baking tray into the oven for about 25 minutes until the flatbread turns golden and firm.
Take the flatbread out of the oven and keep it on the wire rack to cool completely. Once the flatbread cools, place it on a cutting board and cut it into bread-sized pieces.
Heat oil in a pan over medium heat. Sauté onions for two minutes and then add tomato, corn, and sprouts. Cook the mixture for five to eight minutes until corn and sprouts turn mashable. Turn off the flame and add some salt to the mixture.
Take two bread slices and spread the sprouts mixture on one of them. Place the other bread slice over, and voila…the sandwich is ready!
Serve it with some homemade dip and a glass of fresh nuts and seeds smoothie.
