Who says you can’t have a sandwich on a Paleo diet? While walk the aisle of Whole Foods I was trying to figure out a lunch idea for the week that wasn’t a salad. As I passed by the portabella mushrooms I thought to myself…..that’s it! I’ll use these for a sandwich instead of the traditional bread that tops a sandwich. Because if you aren’t familiar with the Paleo diet, bread is a no, no. I know, I know….your probably thinking are you crazy? No bread! Well my friends I would like to report that I don’t miss bread one bit and I feel a whole lot better without it and feeling better speaks higher to me than having it. Now back to these portabella’s, they work great as sandwich topper/bottom and I’m sure would even be perfect as a burger bun. With these sandwiches you can get creative and add whatever your heart desires. I had some chicken leftover in the frig so that’s what I grabbed first and from there I just kept adding and it ended up being a delicious lunch time treat. I’m actually looking forward to making my next sandwich already and adding something new. I’m also wondering what other things I can do with these portabella caps….hmmm!? The possibilities are endless I have a feeling. Even if you aren’t following a Paleo type diet, these are a must try. Especially is you are a portabella fan.
And before I leave you I have to talk about the sweet potato chips. I’m a huge lover of Terra Sweet Potato Chips, but I wanted to try to make them myself but try them baked. I have been wanting to make them for awhile, but I didn’t have the right tool. So once I got my new OXO Mandoline this past weekend I knew one of the first things I had to try were these chips. Being on a Paleo diet, chips are not allowed but homemade sweet potato chips are totally allowed so it was a great treat to eat a chip. I think next time I might try frying half the batch in a little coconut oil and seeing how they turn out. Once these were out of the oven and cooled it didn’t take long for me and the munchkins to go through them. I have a feeling these will be made again this weekend.
Speaking of weekends….I hope everyone had a fabulous one! See you back here next week!
Portabella Sandwich Stack
4 Portabella Caps
2 tablespoons Coconut Oil
1 boneless, skinless chicken cutlet, cooked (and cut into two pieces)
2 slices of tomato
1/2 cup fresh spinach leaves
2 slices cooked turkey bacon, or bacon of choice
3 tablespoons guacomole
Scoop out the gills and stem gently from the underside of the mushrooms.
Heat coconut oil in a skillet and cook mushrooms for about 3-5 minutes on each side or until the mushrooms turn golden brown on the top and become tender.
Remove the mushrooms from the pan. On one mushroom, pile on cooked chicken, turkey bacon, tomato, spinach, and 1 ½ tbsp guacamole. Top with the other mushroom. Repeat with other mushrooms. Then cut in half or eat whole, and enjoy!
Makes 2 sandwich stacks.
Baked Sweet Potato Chips
1 to 2 medium sweet potatoes
3 to 4 tablespoons olive oil
Sea Salt to taste
Preheat oven to 375 degrees.
Using a mandolin, slice sweet potatoes into even slices. You don’t want the slices to be too thin, so be carefully while slicing.
Place sweet potato slices into a large bowl and toss with olive oil. Season with sea salt to taste.
Place slices on a baking sheet and bake 30 to 40 minutes, flipping the potatoes half way through baking to make sure both sides are cooked. Towards the last 10 minutes of baking you will need to watch the chips to make sure they don’t brown/burn. I prefer mine a little more brown, but the goal is to have them golden.
Remove pan from oven and allow the chips to cool on a wire rack until they are cool and chip like. And enjoy!