Open-faced breakfast sandwiches

Holly and I are at it again! Click here to watch our video: Part 3 of our non-traditional breakfast series.


1 slice gluten-free toast (we used Food for Life China Black Rice)

3-5 medium shiitake mushrooms

1 cup spinach (definitely organic, spinach is in the Dirty Dozen)

2 slices bacon (organic, antibiotic and growth hormone free, nitrite free)

1/4-1/2 avocado

1 tbsp butter or ghee (ideally from grass fed cows)

Sea salt, black pepper, other spices you like

Serves 1

How to:

Put the bacon in the oven first. You can use a broiling rack or pan with wire rack to minimize bacon grease. Cook on 350 for 15 minutes or until it’s to your desired consistency.

Begin sautéing shiitakes on low-medium heat in 1/2 tbsp of butter. When soft (about 3 minutes), add spinach and sauté for another 1-2 minutes until spinach is just wilted.

After your bread is toasted top with butter and smeared avo. Then add bacon and top it off with veggies.


Alternatives to toast:

The Black China Rice bread has 18g carbs, 2g protein, and 2g fat and 90 calories. With the protein from the shiitakes and bacon and the fat from butter and avo – this is a well balanced meal.

You could also use a sprouted grain or gluten free wrap, a vegetable wrap (made from raw chard leaves or collard leaves), or even a small bowl of rice or quinoa as your base.

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