Polukarova - Sandwiches without bread: 100 low-carb, gluten-free options!

Copyright 2018 by Daria Polukarova All rights reserved. No part of this book may be reproduced in any manner without the express written consent of the publisher, except in the case of brief excerpts in critical reviews or articles. All inquiries should be addressed to Skyhorse Publishing, 307 West 36th Street, 11th Floor, New York, NY 10018. Skyhorse Publishing books may be purchased in bulk at special discounts for sales promotion, corporate gifts, fund-raising, or educational purposes. Special editions can also be created to specifications. For details, contact the Special Sales Department, Skyhorse Publishing, 307 West 36th Street, 11th Floor, New York, NY 10018 or .

Skyhorse and Skyhorse Publishing are registered trademarks of Skyhorse Publishing, Inc., a Delaware corporation. Visit our website at www.skyhorsepublishing.com. 10 9 8 7 6 5 4 3 2 1 Library of Congress Cataloging-in-Publication Data is available on file. Cover design by Mona Lin Cover photograph by Daria Polukarova Print ISBN: 978-1-5107-3236-0 Ebook ISBN: 978-1-5107-3238-4 Printed in China

Grabbing a sandwich often seems like the quickest, cheapest, and the most convenient lunch option. But if you are paleo, gluten-free, or just someone who is trying to cut some carbs out of your diet, things can get tricky. or, another option is making your own sandwich base from scratch. or, another option is making your own sandwich base from scratch.

Take a look at the products you usually use as a sandwich fillingfresh lettuce and other greens, vegetables, eggs, meat or bean patties, etc. All of these can replace regular white bread, rolls, buns, and baguettes, and once you start experimenting, the options are endless! Removing (or at least cutting down on) regular bread from your diet will not only help you reduce the amount of consumed simple carbohydrates, but it will also give you an opportunity to exponentially increase health benefits for your body on a daily basis. These benefits can include: increasing your intake of cellulose and complex carbohydrates, improving your blood glucose levels, improving memory and clarity of thinking, and higher energy levels, to name a few. Plus, the unique options offered here are so addictive, youll want to try a new one every week! This book will show you how to take your breadless sandwiches to the next level, using ingredients youre likely quite familiar with already.

All of the recipes here are gluten-free and will help enable you to make yourself healthy and satisfying lunches and snacks any bread eater will be jealous about. In addition, all can be easily adapted for vegan and paleo diets in addition to begin gluten-free! Be sure to substitute your favorite non-dairy versions of ingredients like: Yogurt Sour cream Cheese Milk Mayonnaise Butter If you are vegan, youve probably already experimented with adapting some of your favorite recipes! An important aspect is eggssimilarly to gluten-free versions of flour, it can be difficult to recreate a dish the same without using eggs.

You can substitute a flax egg using only two ingredients, and this will not only increase the health benefits of your dish, but also hold together as if youd used chicken eggs! 1 tbsp. flaxseed meal + 23 tbsp. hot water = 1 vegan egg substitute Some of the following recipes use soy sauce, which is not always gluten-free. Be sure to double-check yours! Brands like La Choy do offer gluten-free versions, or you can simply use Tamari or coconut aminos if you prefer. In lieu of regular bread, many recipes use real, whole foods like shredded zucchini, potato, and cucumberthese are wonderful ingredients, but youll need to drain as much water and starch as possible before using, so it holds together properly. Once shredded, leave it to sit for a while, then use a cheesecloth or paper towels to strain and squeeze out any excess liquid.

Same with the tofu recipesunless specifically noted, you should always drain as much water as possible so your final dish isnt waterlogged. For tofu, you can line two plates with paper towels, sandwich the tofu between them, and place a heavy object on top, like a large jar or pot. If you have time, try to switch out the paper towels a couple times to get the most liquid out. Happy cooking!

Servings: 4 2 large apples 1 cup shredded cheddar cheese Sprig of thyme, leaves removed 1 tbsp. melted butter 1 tsp. honey Cut apples crosswise into -inch thick disks.

Carefully remove the seeds. Mix shredded cheese with thyme leaves and spread over half of the apple slices. Cover with leftover apples. Heat grill pan over medium heat. Mix butter with honey and brush apple slices with this mixture.

Servings: 1 1 boneless, skinless chicken breast Salt and pepper to taste cup shredded mozzarella cup ricotta 1 tbsp. grainy mustard 1 tsp. dried Italian herbs cup spinach leaves Season chicken breast with salt and pepper. dried Italian herbs cup spinach leaves Season chicken breast with salt and pepper.

Over medium-high heat, cook for 4 minutes on each side or until cooked through. Let sit on a plate for a couple minutes. Meanwhile mix two cheeses with mustard, Italian herbs, and a pinch of salt. Slice chicken breast lengthwise. Cover one of the slices with spinach leaves and cheese mixture, then place the other half of the chicken breast on top and enjoy. grainy mustard 3 slices mozzarella cheese 4 slices smoked ham

Fill one half of your pepper with arugula leaves. grainy mustard 3 slices mozzarella cheese 4 slices smoked ham Fill one half of your pepper with arugula leaves.

Layer mustard, sliced mozzarella, and ham on top. Top with your second pepper slice.

Servings: 3 3 eggs, separated 1 oz. cream cheese (+ more for serving) 1 tsp. garlic powder Pinch of salt 9 ham slices 1 cucumber, sliced Preheat oven to 300F. Line a baking sheet with parchment paper.

Combine egg yolks with cream cheese, garlic powder, and a pinch of salt. Whip egg whites to form stiff peaks. Carefully combine egg whites and yolk mixture with a spatula. Place 6 equal portions (about 1 heaping tablespoon each) of egg mixture onto a parchment covered baking sheet. Bake for 2025 minutes and let cool down completely.

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