I'm super lucky to work at a school whose teacher kitchen area is stocked with communal staple foods (bread, cheese, cold cuts, fruit, yogurt). When possible, I like to bring in my own types of bread and keep it in the freezer (re: gluten free/sprouted grain/sourdough/etc.), but when I run out, I'm happy to stick with good ole' classic whole wheat bread.
I'm not on a strict gluten free diet by any means, but am definitely excited to find alternatives to gluten when possible. On a less-glutenny day, I'm excited about eating Udi's Gluten Free Whole Grain Toast. This toast is topped with avocado smash, salt, pepper, lemon, and chia. Lemon is somewhat of an annoying ingredient to keep at school (because it has to stay refrigerated and is rarely used in one sitting), but it's always a yummier and healthier day (lemons help promote weight loss by speeding up your metabolism - score!) when I bring in a lemon and squeeze some onto my toast and save the rest for my water throughout the day. Mmmm.
I'm a big fan of fermented food (see: kombucha section), so I like to incorporate some sourdough bread into my morning toast routine sometimes. Here, I topped it with avocado smash, pepper jelly, and hemp seeds (with health benefits comparable to chia & flax -- though they all seem to out-do each other in some category - I say, incorporate them all!). Photographed on a bed of lettuce here for the aesthetic, but I love eating lettuce on top of my toast sometimes to add some fresh crunch. WoOoO mornings!
Ezekiel Toast with Peanut Butter/Coconut Milk Yogurt, Berries & Raw Honey
Ezekiel Toast with Almond Butter & Berries
Ezekiel toast (as mentioned in manymany other posts) with peanut butter (Pic's Peanut Butter is my favorite -- pro TIP: the only ingredient that peanut butter should really have is PEANUTS! and maybe a liiil salt.), banana slices, strawberries, blueberries, and blackberries, sprinkled with hemp & chia (because always).
Can even be eaten right out of the container to save time :)
Not pictured here, but I also love Ezekiel Sprouted Grain Waffles.
Both waffle brands are excellent choices because they're vegan with significant amounts of fiber and protein and low in sugar. They're also made with pronounce-able & hearty ingredients like whole wheat flour, steel cut oats, brown rice, wheat protein, barley flour, sprouted chia/millet/flax, and spelt.
Goji berries are awesome as toppings because they're antioxidant filled lil guys that will satisfy your sweet tooth without any sugar crash. They're filled with all kinds of vitamins and minerals and are good for boosting immunity.
Chia seeds are just the best. I put them on literally everything because they're essentially tasteless but add a little texture and a ton of health benefits to any food (or drink!). These seeds are filled with fiber, protein, and omega 3 fatty acids (ditto Flax Seeds).
Pumpkin seeds have magnesium, zinc, iron, vitamin K, omega 3 fatty acids, and protein. And so tasty. Sold.
There's always a good ole' peanut butter and jelly. This is a similar variation of the berry toasts. This is ezekiel toast with one ingredient peanut butter, bananas, and crushed blueberries/raspberries. I always add chia/hemp/flax to these sandwiches for added texture and nutrients.
This is an ezekiel sprouted grain english muffin with hard-boiled egg slices, avocado, and cheddar cheese. So easy and very filling.
Growing up, my favorite sandwich was a reuben (reuben = corned beef and russian dressing). As I've grown older, I've become less excited about meat and especially not excited about cold cuts (the meat on most deli sandwiches). I also try my best to stay away from processed and creamy dressings/spreads. I wanted to find a way to creatively configure a healthy version of my favorite deli sandwich. This is whole wheat toast with lettuce, tomato, avocado, swiss cheese, avocado mayo (instead of russian dressing), sprouts, and sauerkraut. This is the type of sandwich where I need some nuts or carrots/hummus on the side to be totally filled, since there's not a significant source of protein in the sandwich itself.
This is the same as the hummus and greens sandwiches, but is on multigrain bread and has harissa red pepper sauce. Sometimes I substitute pesto for the harissa sauce.
Hummus and Greens
How beautiful is this guy?! This sandwich is made with whole wheat toast, hummus, pepper-jack cheese, lettuce, tomato, cucumber, sprouts, and avocado.
A note on hummus: it's GOOD! Especially if you're eating a veggie-based diet and trying to stay full. If you don't want hummus on your sandwich, you can make this or the sandwich below without it and then have it on the side with some carrots and chia seeds. Alternately, if you don't like hummus at all, have a handful of nuts (almonds, cashews or peanuts, to name a few) as a side dish. Don't skimp out on the protein just because you're plant based - protein keeps you fuller longer and being full = not being hangry = being a good teacher ;)
Making your own pesto is FUN and super gratifying! This is a basic pasta bowl (brown rice bow ties, bibb lettuce, avocado, tomato -- my go to's) topped with homemade pesto (2 cups basil, juice of 1 lemon, quarter cup of olive oil, salt, pepper, half a cup of pine nuts in a food processor until creamy -- ingredient amount may vary depending on the texture you want your pesto to be - when I used these proportions, mine was pretty watery, which I liked, but if you prefer it thicker, you could add more basil and experiment with less olive oil).
Same as above but with slightly different veggies (cauliflower, peppers, water chestnuts). All cooked in coconut aminos :)