Total Time: 20 Minutes
Recipe Yields: 4
Disclaimer: This video is sponsored by the Healthy Grains Institute, however, all opinions are genuine.
In this episode of Abbey’s Kitchen, Abbey helps fellow moms out there beat the brown bag game with her three favourite plant-based sandwich recipes. For those who are worried about the carbs, Abbey discusses findings from a University of Saskatchewan study that found no difference in the BMI of grain eaters and abstainers. She also shares results from the study that reveal 80% of Canadian adults and 50% of kids and teens are not getting enough grains!
Abbey starts by making her Chickpea Avocado Sandwich on Rye bread made with chickpeas, avocados, lemon, microgreens, carrots and beets. Abbey likes using rye for this sandwich, which early research suggests may help improve blood glucose levels, and keep you satiated longer.
Next, Abbey makes her Grilled Eggplant, Tahini and Hummus sandwich on whole grain bread. She fills it with grilled eggplant, tomatoes, olives, spinach, za’atar and olives. She loves using whole grain breads because they are great source of fibre, which is important for blood sugar regulation, satiety and regularity.
Finally, her school-safe PB&J; the Blackberry Sunbutter Sandwich. In this sandwich she uses blackberries, Sunbutter, sunflower seeds, and hemp hearts on enriched white bread. According to the University of Saskatchewan study, enriched grain foods like white bread contribute 40% folate, 31% iron, and 23% of the fibre in Canadians’ diets so they can be a nice complement to the whole grains in your family’s diet.
For more information on the benefits of whole and enriched grain foods visit https://bit.ly/2NuOY3t
For more tips on staying healthy, recipes, dieting, and information fit for consumption by foodies everywhere stop by Abbey’s blog.
This recipe was featured on BestRecipeFinder.
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