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Cherry Almond Chicken Salad
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6 slices of brownberry Double Fiber bread
- 2 c. shredded, cooked rotisserie chicken (white meat, no skin)
- ½ c. roughly chopped, pitted fresh sweet cherries
- 1 c. finely chopped kale leaves
- ¼ c. thinly sliced scallions, ends trimmed, green and white parts
- ¼ c. slivered almonds
- ¼ tsp. sea salt
- ⅛ tsp. black pepper
- 1 tsp. dried rosemary, roughly chopped
- 4 tbsp. fat free mayonnaise
- 1 c. baby spinach leaves
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6 slices of brownberry Double Fiber bread
- 2 c. shredded, cooked rotisserie chicken (white meat, no skin)
- ½ c. roughly chopped, pitted fresh sweet cherries
- 1 c. finely chopped kale leaves
- ¼ c. thinly sliced scallions, ends trimmed, green and white parts
- ¼ c. slivered almonds
- ¼ tsp. sea salt
- ⅛ tsp. black pepper
- 1 tsp. dried rosemary, roughly chopped
- 4 tbsp. fat free mayonnaise
- 1 c. baby spinach leaves
Avocado, Egg, & Ham Sandwich with Pomegranate Mascarpone
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2 slices of brownberry 100% Whole Wheat bread
- 1 tablespoon pomegranate seeds
- 1 tablespoon mascarpone cheese
- 1 egg
- 2 ounces cooked ham
- 1/4 California avocado, sliced
- freshly ground pepper, if desired
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2 slices of brownberry 100% Whole Wheat bread
- 1 tablespoon pomegranate seeds
- 1 tablespoon mascarpone cheese
- 1 egg
- 2 ounces cooked ham
- 1/4 California avocado, sliced
- freshly ground pepper, if desired
Spicy Peanut Butter and Cinnamon Honey Sammie
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2 slices of brownberry Oatnut bread, lightly toasted
- 2 tbsp. natural peanut butter
- 1/4 tsp. ground cayenne pepper
- 1/4 tsp. ground cinnamon
- 1 tsp. honey
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2 slices of brownberry Oatnut bread, lightly toasted
- 2 tbsp. natural peanut butter
- 1/4 tsp. ground cayenne pepper
- 1/4 tsp. ground cinnamon
- 1 tsp. honey
BBQ Portobello Mushroom Burger
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4 brownberry Multigrain Sandwich Thins rolls
- 1/4 c. low-sodium soy sauce
- 1/4 c. balsamic vinegar
- 2 tbsp. olive oil
- 3 garlic cloves, minced
- 4 portobello mushroom caps, cleaned with stem removed
- 1 c. canned low-sodium black beans, rinsed
- 4 oz. shredded cheddar cheese
- 1/4 c. BBQ sauce
- 1 jalapeno, seeded and diced
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4 brownberry Multigrain Sandwich Thins rolls
- 1/4 c. low-sodium soy sauce
- 1/4 c. balsamic vinegar
- 2 tbsp. olive oil
- 3 garlic cloves, minced
- 4 portobello mushroom caps, cleaned with stem removed
- 1 c. canned low-sodium black beans, rinsed
- 4 oz. shredded cheddar cheese
- 1/4 c. BBQ sauce
- 1 jalapeno, seeded and diced
Holiday Inspired Turkey Grape Salad Sandwich
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2 slices brownberry Organic 22 Grains & Seeds bread
- 3 oz. roasted turkey breast
- 2 tbsp. low-fat mayo
- 6 medium green grapes
- 1 1/2 tbsp. walnuts, chopped
- 1 slice red onion, finely chopped
- 1 tsp. fresh parsley
- 2 large romaine lettuce leaves
- Ground pepper to taste
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2 slices brownberry Organic 22 Grains & Seeds bread
- 3 oz. roasted turkey breast
- 2 tbsp. low-fat mayo
- 6 medium green grapes
- 1 1/2 tbsp. walnuts, chopped
- 1 slice red onion, finely chopped
- 1 tsp. fresh parsley
- 2 large romaine lettuce leaves
- Ground pepper to taste
Maple and Mustard Salmon, Butternut Squash and Arugula Sandwich
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4 slices of brownberry 22 Grains & Seeds bread
- 4 oz. salmon, cooked and shredded
- 2 tsp. real maple syrup
- 2 tsp. whole grain mustard
- 1/2 c. butternut squash, cooked and mashed (can be frozen, defrosted)
- 3/4 c. baby arugula
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4 slices of brownberry 22 Grains & Seeds bread
- 4 oz. salmon, cooked and shredded
- 2 tsp. real maple syrup
- 2 tsp. whole grain mustard
- 1/2 c. butternut squash, cooked and mashed (can be frozen, defrosted)
- 3/4 c. baby arugula
California French Dippin with Fontina, Yogurt-Horseradish and Caramelized Onion Jus
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Sandwich
- 2 brownberry 100% Whole Wheat Sandwich Thins rolls
- 1 8oz. package of roast beef, 4 oz. per sandwich
- 4 slices fontina cheese
- 2 tbsp. butter
- 1/2 c. yogurt horseradish per sandwich
- 2 c. caramelized onion jus (see recipe), 1 c. per sandwich
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- Yogurt-Horseradish Dipping Sauce
- 1 c. plain non-fat Greek yogurt
- 4 cloves garlic, minced
- 2 tbsp. horseradish
- 2 tbsp. chives, minced
- 1 tsp. lemon juice
- 1/4 tsp. ground black pepper
- salt, to taste
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- Caramelized Onion Jus
- 2 tbsp. vegetable oil or corn oil
- 4 c. onions, thinly sliced
- 2 c. beef stock
- 1 sprig rosemary
- 1 sprig thyme
- salt, to taste
- ground black pepper, to taste
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Sandwich
- 2 brownberry 100% Whole Wheat Sandwich Thins rolls
- 1 8oz. package of roast beef, 4 oz. per sandwich
- 4 slices fontina cheese
- 2 tbsp. butter
- 1/2 c. yogurt horseradish per sandwich
- 2 c. caramelized onion jus (see recipe), 1 c. per sandwich
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- Yogurt-Horseradish Dipping Sauce
- 1 c. plain non-fat Greek yogurt
- 4 cloves garlic, minced
- 2 tbsp. horseradish
- 2 tbsp. chives, minced
- 1 tsp. lemon juice
- 1/4 tsp. ground black pepper
- salt, to taste
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- Caramelized Onion Jus
- 2 tbsp. vegetable oil or corn oil
- 4 c. onions, thinly sliced
- 2 c. beef stock
- 1 sprig rosemary
- 1 sprig thyme
- salt, to taste
- ground black pepper, to taste
Carrot Bacon Club with Spicy Avocado, Sprouts and Hummus
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Sandwich
- 4 slices of brownberry 100% Whole Wheat bread
- 2 whole avocado, diced
- 4 slices red onion
- 1 c. alfalfa sprouts (1/2 c. per sandwich)
- 1/2 c. hummus (1/4 per sandwich)
- 4 slices tomato
- 4 tbsp. green harissa (see recipe)
- 2 slices monterey jack or swiss cheese
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- Green Harissa
- 1 clove garlic
- 1 c. cilantro
- 1/2 c. mint leaves
- 1/2 c. parsley
- 2 jalapeños, stemmed and seeded
- 2 jalapeños, stemmed and seeded
- 1 tsp. cumin
- 1 tsp. sea salt
- 1 tsp. ground black pepper
- 1/2 c. extra virgin olive oil
- 1 lemon, juiced
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- Carrot Bacon
- 6-8 large carrots, peeled
- 1/4 c. vegetable broth
- 1 tsp. low sodium soy sauce
- 2 tbsp. olive oil
- 1/2 tsp. liquid smoke
- 1/2 tsp. smoked paprika
- 1 tbsp. apple cider vinegar
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Sandwich
- 4 slices of brownberry 100% Whole Wheat bread
- 2 whole avocado, diced
- 4 slices red onion
- 1 c. alfalfa sprouts (1/2 c. per sandwich)
- 1/2 c. hummus (1/4 per sandwich)
- 4 slices tomato
- 4 tbsp. green harissa (see recipe)
- 2 slices monterey jack or swiss cheese
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- Green Harissa
- 1 clove garlic
- 1 c. cilantro
- 1/2 c. mint leaves
- 1/2 c. parsley
- 2 jalapeños, stemmed and seeded
- 2 jalapeños, stemmed and seeded
- 1 tsp. cumin
- 1 tsp. sea salt
- 1 tsp. ground black pepper
- 1/2 c. extra virgin olive oil
- 1 lemon, juiced
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- Carrot Bacon
- 6-8 large carrots, peeled
- 1/4 c. vegetable broth
- 1 tsp. low sodium soy sauce
- 2 tbsp. olive oil
- 1/2 tsp. liquid smoke
- 1/2 tsp. smoked paprika
- 1 tbsp. apple cider vinegar
Roasted Chicken Salad Sandwich
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4 slices of brownberry Oatnut bread
- 4, 7oz. chicken breasts
- 1c. raw celery
- 1/2 c. leeks
- 4 oz. mayonnaise
- 1 tbsp. fresh lemon juice
- 1 tsp. thyme, chopped
- 1 tsp. chervil, chopped
- 2 oz. olive oil
- 2 oz. rice wine vinegar
- salt, to taste
- ground black pepper, to taste
- 4 oz. of brie cheese, sliced or diced
- 1 oz. butter, melted
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4 slices of brownberry Oatnut bread
- 4, 7oz. chicken breasts
- 1c. raw celery
- 1/2 c. leeks
- 4 oz. mayonnaise
- 1 tbsp. fresh lemon juice
- 1 tsp. thyme, chopped
- 1 tsp. chervil, chopped
- 2 oz. olive oil
- 2 oz. rice wine vinegar
- salt, to taste
- ground black pepper, to taste
- 4 oz. of brie cheese, sliced or diced
- 1 oz. butter, melted
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4 slices of brownberry Italian bread
- 2 large eggs
- 1 egg white
- 1 tsp. of butter
- 4 oz. roasted red tomatoes
- 2 oz. turkey sausage
- 3 oz. buffalo mozzarella or buratta cheese
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4 slices of brownberry Italian bread
- 2 large eggs
- 1 egg white
- 1 tsp. of butter
- 4 oz. roasted red tomatoes
- 2 oz. turkey sausage
- 3 oz. buffalo mozzarella or buratta cheese
