After months and months of avoiding gluten like the plague, I have slowly been allowing myself to soften and enjoy the things that come along with eating gluten like bread, baked goods and wraps. All in moderation of course.
I do think that gluten can have a negative effect on the gut, especially if the gut has already been out of balance. But I also think that having a negative relationship with food can be harmful on your gut as it creates stress in your body.
For me, I have been spending the best part of the past two years healing my gut and working through food sensitivities and am happy to report that I feel like I am coming out the other side! I still am keeping it pretty sugar free and only having gluten a few times a month. I love that there are so many gluten free options, but sometimes, they aren’t always the healthier option. Gluten free can also be hard to find still. Like this week, I am on Denman Island. The bread I used in this sandwich was locally baked with organic ingredients and was fresh and filled with seeds and whole grains. I know the person I bought it from and feel good supporting their small business compared to buying some freezer gluten free bread by a big national company.
Anyways, on to this epic sandwich that could be made on whatever kind of bread you like!
WHAT YOU NEED
- 2 slices of bread
- 1/2 avocado
- cucumber, thinly sliced
- a few leafy greens (I used chard)
- 1 carrot, shredded
- 1 stemmed beet, cut thinly
- 2 tbsp of hummus
- shredded chicken (leftover works best!)
WHAT TO DO
- Start by prepping your veggies. Shred the carrot, cut up the cucumber, slice the beet:)
- Time to build. Avocado goes on one piece of bread, hummus on the other. Then add all your veggies and chicken.
- ENJOY your rainbow sandwich!
A great lunch or easy dinner. Perfect for taking to the beach on a hike, or for a work lunch. You could easily swap the chicken for tuna, tofu or make this a straight up veggie sandwich.
xoxo
Rebecca