I received free samples of Breton Gluten Free Original with Flax and Breton Gluten Free Herb and Garlic from Dare Foods Incorporated mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Dare Foods Incorporated and am eligible to win prizes associated with the contest. I was not compensated for my time.
With a blog & business called “WhyFoodWorks,” I spend a lot of time thinking about not only why certain food combos are good for you, but also how to easily distill combining foods that taste good together. People make their food choices primarily based on taste, and I don’t think anything I do for the rest of my career will change that! Nor should it – but the combo in your mouth needs to have as good an impact on the rest of your digestive system, and certain pairings just work better than others. Hence my “5 Rules for a Healthy Breakfast,” “Sarah’s Rules of Pesto,” and the “3 P’s of Healthy Eating” that I use to base all my food decisions on and talk about at length during dinner parties, lunch presentations, and cooking classes.
Basically, I want to create guidelines so you can follow a blueprint to better eating for flavor and health. Sandwiches are one of the easiest lunch or snacks to grab, but can easily go awry nutritionally with portion size, ratio of ingredients, and omission of veggies! So, here’s the hack:
- Pick a protein (2-3 oz of meat, sliced egg, cheese)
- 2 veggies – at least! Many people think that sad little romaine slice counts as a serving – it’s not enough! A handful of greens and another veg will take you much farther! (Kale, spinach, arugula, roasted red pepper, slices of cucumber or squash, tomatoes, even fruit like apples and pears will make your sandwich next-level.)
- Season it! A few twists of the pepper grinder, sprinkle of garlic powder, a seasoning mix like Mrs. Dash (we love those and Trader Joe’s Everyday Seasoning grinder at my house!) will go a long way to make your sandwich or wrap restaurant quality.
- Spread and bind. Think beyond mayo – a soft avocado, pesto, a greek yogurt-based dip, or even salsa work well.
- Go whole grain. Bread choice is a whole other post by itself, but skip the white bread!
As my third and final entry to the Breton contest, I used the above to create a sandwich filling that would work on bread, in a wrap, or even in a savory crepe! I was pleasantly surprised to find that the cracker crumbs work well to hold the crepe together, and this was sampled in my pottery class (check out those handmade plates!) by gluten eaters and avoiders alike with equally pleased palettes.
Speaking of my pottery – you can win a ring holder on Capitol Romance’s blog this week!
Gluten-free turkey & brie crepe with spinach & pesto
Ingredients:
Crepe:
- 1/2 c milk
- 1 egg
- 1/2 c Breton Gluten Free Herb & Garlic cracker crumbs
- 1 Tbsp melted butter + 1 Tbsp butter for coating pan
- Dash salt
Filling:
- 8 oz sliced turkey
- 2 oz brie, sliced
- 2 c spinach
- 1 c zucchini ribbons (shave a squash with a peeler)
- 4 Tbsp pesto
- A few twists of Everyday Seasoning or other mix or herbs
Directions:
In a mixing bowl, whisk the egg with milk and melted butter until evenly combined. Stir in the cracker crumbs and mix. Heat an 8″ nonstick pan on high and add butter to coat. When hot, pour 1/4 c of the batter into the pan and immediately move pan so that it coats the bottom thinly and evenly; reduce heat to medium-high. Using a spatula, flip once after the first side is set and lightly browned (~2-3 minutes) and cook the second side until light brown blisters form. (There’s a good tutorial that demonstrates the flipping here, though he has slightly different directions.) Makes 4 crepes; filling ingredients between the crepes.
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