Open face egg sandwich


I always find myslef making the same thing for breakfast: toasted english muffin + smoked salmon + egg + capers + whatever veggies I happen to have in the fridge. I happened to have asparagus and pickeled onions today.  There is nothing better than a runny yolk soaking into the muffin.  I pan fried my asparagus for a few minutes in olive oil and added some lemon flavored balsamic before I turned the heat off.  I always fry my eggs over easy, but do them to your liking.  I spead chive cream cheese on the muffin and then layered all this goodness together.  I make a version of this at least once a week.  Avacado would be a great addition but I didn’t have any on hand.

I was so happy when I stumbled upon these dishes at Capital City Antiques in Salt Lake City.  I love buying things that have history and these two went together so well.  I found a few great pieces that I am excited to share with you over the next few weeks!


Vegetarian Reuben

Vegetarian Reuben

What you’ll need:

1 individual size container non fat plain greek yogurt

1 1/2 tsp chili paste

1 container fresh chives chopped ( about 1/4 C)

1 tbsp capers

1/2 lemon

1 tbsp + 1 tsp olive oil

1/2 yellow onion sliced thinly

1 jar sauerkraut

1 red apple chopped finely

1 pinch all spice

1 tsp corriander

Sourdogh bread (or any bread you prefer)

Swiss cheese (slices)

Sea Salt

What you’ll do:

Combine yogurt, chili paste, chives, capers and lemon juice in small bowl and then place in fridge

In a large skillet heat olive oil over medium and add onions

Cook until soft about 5 minutes

Add sauerkraut, apple, all spice and corriander

Cook an additional 5 minutes until heated through

Line a baking sheet with aluminum foil

Place 6 pieces of bread on foil

On 3 pieces spread yogurt mixture, place sauerkraut and top with swiss cheese

Brush the other 3 pieces of bread with olive oil and sprinkle with sea salt

Broil for 2 minutes until cheese is bubbling and bread is toasted

Remove from oven

Add additional yogurt sauce if wanted

Place each piece of bread that is brushed with olive oil on top of the sauerkraut piece

Cut in half


Mushroom Burgers {gluten free}

Mushroom Burger

What you’ll need: 2 burgers

4 portebello mushroom caps cleaned, stems and gills removed

Olive oil

3 tbsp vegenaise

2 tsp Srirracha

1/4 fresh chives chopped

1 tomato sliced

1 avacado sliced

10 spinach leaves

2 pepper jack cheese slices

Sea Salt

Black pepper

Cayenne pepper (optional)

What you’ll do:

Pre-heat oven to 425

Prepare a baking sheet lined with foil

In a small bowl combine vegenaise, Srirracha and chives

Cover with plastic wrap and place in fridge

Brush each mushroom cap with olive oil

Sprinkle with salt, pepper and cayenne pepper

Bake for 20 minutes or until mushrooms are soft

Remove from oven and let cool

Build your burger

Smear each mushroom cap with Srirracha mayo

Place tomatoes, avacado, spinach, cheese and any other topping you like on burger


I served mine with herb rice

{healthier} Eggs Florentine with Smoked Salmon Lox


What you’ll need: Single Serving

1 English muffin toasted
1 Tsp stone ground mustard
1/4 avocado
10 spinach leaves (steamed)
Smoked salmon lox
1 poached egg
Sea salt
Ground black pepper

What you’ll do:
Toast the English muffin

Poach the egg by bringing about 2 inches of water to a boil over medium. Add 1 Tbsp white vinegar. Carefully add egg (I place the egg in a small dish before pouring it into the water). Boil for 4 minutes. Turn heat off, using a slotted spoon remove the egg and place on a paper towel to absorb excess water.

Place English muffin on a plate, spread mustard on both sides

Add avocado and season with salt and pepper

Add spinach

Add lox

Place egg on top

Garnish with parsley


Chickpea Salad Sandwich


What you’ll need:

1 can of garbanzo beans (I use reduced sodium) rinsed and strained

1 Tbsp non fat plain Greek yogurt

1 Tbsp stone ground mustard

1 celery stalks chopped roughly

1 Tsp dill (fresh or freeze dried)

2 radishes chopped roughly

1/2 lemon (juice)

Sea salt to taste

Black pepper to taste

Whole wheat bread (I use Dave’s Killer Bread)

Tomatoes (optional)

Pickles (optional)

Shredded cheddar cheese (optional)

What you’ll do:

In a large mixing bowl smash garbanzo beans (chickpeas) with a fork or potato masher

Add yogurt, radishes, celery, mustard, lemon, dill, salt and pepper

Mix thoroughly

Toast bread

Add tomatoes, cheese and pickles if wanted

Top with chickpea mixture


Vegetarian Rueben

What you’ll need:
(For 2 sandwiches)

1 batch of Russian dressing (recipe below)

4 slices of Dave’s Killer Bread (or your favorite whole wheat bread)

2 Tbsp olive oil divided

1 garlic clove chopped finely

1 small yellow onion sliced thinly

1 bottle of sauerkraut

1 apple chopped finely

2 links of vegan sausage links (I use italian flavored) cut roughly

2 pinches all spice

1 Tsp sea salt

2 Tsp black pepper

2 slices Swiss cheese

Sliced pickles (I use Famous Dave’s hot and sour pickle chips)

Russian Dressing:

1/4 C plain Greek non-fat yogurt

1 Tbsp chili paste

1/2 package fresh chives chopped finely

1 Tbsp capers chopped roughly

1/2 lemon (juice)

Pinch black pepper

Mix all ingredients together and place in the fridge while making the filling

What you’ll do:

Preheat oven to 500

Line a baking sheet with aluminum foil and spray with non stick cooking spray

In a medium skillet heat 1 Tbsp oil and garlic over medium

Add onions and cook until browned

Add sea salt and pepper

Add sauerkraut, sausage, apple and all spice and cook for another few minutes until heated through

Brush olive oil on all sides of each piece of bread

Lay bread on prepared baking sheet

Spread Russian dressing on each piece of bread (just the sides facing up)

Place pickles

Add sauerkraut mixture

Place cheese in top

Put baking sheet in the oven for 1 minute to let cheese melt

Remove from oven, make a sandwich and put back in the oven

Cook another 1-2 minutes until golden brown

Remove from oven

Let cool for a few minutes



Pear, balsamic caramelized onion and Brie panini’s


What you’ll need:

1 small round of Brie cut into strips

1 cut loaf of sourdough bread

2 Tbsp olive oil

2 pears sliced thinly

1 sweet yellow onion chopped

1 Tbsp balsamic vinegar

Sea salt

Black pepper

What you’ll do:

In a medium skillet over medium add 1 Tbsp olive oil, balsamic vinegar and onion and cook until tender

Use the other Tbsp of olive oil to lightly coat the outside pieces of bread

Sprinkle sea salt and pepper over olive oil

Layer sandwich with onions, Brie and pear

Put in panini press or George Forman grill until heated through


Caprese-Pepper Sandwich


What you’ll need:

Makes 2 sandwiches

4 pieces whole grain bread (I use Dave’s Killer Bread)

Olive oil (I use an extra virgin oil that I infused with basil, Parmesan cheese, sweet peppers and red pepper flakes)

1 large red tomato

2 Tbsp balsamic vinegar

2 sweet yellow peppers

5-6 large basil leaves

1 round of fresh mozzarella

Sea salt

What you’ll do:

Slice tomatoes and place in a zip lock bag with balsamic vinegar

Let marinade refrigerated for at least 10 minutes

Toast your bread

Cover each piece with olive oil

Add tomatoes

Sprinkle with sea salt

Add cheese

Add basil

Add one pepper to each sandwich

And enjoy!!

{vegan} Veggie Burritos


What you’ll need:

1 Tbsp olive oil

1 yellow squash chopped into bite size pieces

1 green zucchini cut into bite size pieces

1/2 red onion chopped

1 can of black beans rinsed and strained

1 C of cooked brown rice (or any rice you prefer)

1 batch of guacamole (see previous blog post) or 1 sliced avocado

1 bunch of cilantro

1 lime (juice)

5-6 cherry tomatoes quartered

1 Tsp sea salt

1 Tsp pepper

1 Tsp chili powder (I use ancho chili powder)

2 Serrano peppers deveined and seeded, chopped finely (optional)

6 whole wheat tortillas

What you’ll do:

In a large skillet over medium combine oil, squash, zucchini and onion

Cook for about 5 minutes or until soft

Season with salt, pepper and chili powder

Add beans and heat thoroughly

Place a tortilla on a plate

Smear guacamole or avocado on tortilla

Sprinkle with Serrano pepper

Add a spoonful of rice

Add zucchini mixture

Top with cilantro and tomatoes

Roll up and secure with a toothpick if wanted

Garnish with cilantro and lime wedges


{healthier} Egg Salad


What you’ll need:

10 hard boiled eggs chopped roughly

1/2 C non fat plain Greek yogurt

1/2 C stone ground mustard (I used jalepeno flavored)

1 Tbsp onion powder

1/2 Tbsp dill weed

Pinch of sea salt

1 Tsp ground black pepper

1 Tsp garlic salt

1 pickle spear chopped finely ( I used famous Dave’s sweet hot pickles)

Mix all ingredients together and refrigerate for a few hours to overnight

I served mine on whole wheat ciabatta rolls and a piece of butter lettuce on each sandwich