Chicken Broccoli Cheese Crepes I don’t make crepes very often and even when I do they are usually dessert crepes. But the kids love to make them this way! Full of broccoli, cheese and chicken, what’s not to love? Ingredients
Homemade coconut bacon with smoked paprika and maple syrup is the star of these piled-high sandwiches. We suggest making extra coconut bacon to use on salads, pastas or to eat out of hand – you’re going to want to put it on everything in your meal plans!
- 4 cups grape tomatoes
- 2 tsp grape seed oil, divided
- 1 leek, white and light green parts, thinly sliced
- 1/8 tsp sea salt
- 1/4 cup Dijon mustard
- 12 slices whole-grain bread or corn bread
- 1 avacado peeled, pitted and sliced
- 1 cup unsweetened dried sliced coconut or coconut flakes
- 1 tbsp pure maple syrup
- 1 1/2 tsp reduced-sodium tamari
- 1 tsp smoked paprika
- 1/2 tsp grape seed oil
Preheat oven to 325°F. In a medium bowl, toss tomatoes and 1 tsp oil. Spread on a large parchment-lined baking sheet and roast for 1 hour, or until slightly shriveled and sweet.
To a medium bowl, add all coconut bacon ingredients and toss well to coat. Spread on a second large parchment-lined baking sheet. Bake until crispy. (NOTE: This can take anywhere from about 8 to 18 minutes, depending on the size of your coconut, so check often to avoid burning).
Meanwhile, in a medium skillet on medium, add remaining 1 tsp oil. Add leeks and sauté until golden brown, about 8 minutes, stirring occasionally. Reduce heat to low and cook for 8 to 10 minutes more, until caramelized. Stir in salt and set aside.
To assemble, spread mustard on one side of all bread slices. Divide coconut bacon, tomatoes, leeks and avocado over 6 bread slices; sandwich with remaining 6 bread slices.
- Serving Size: 1 sandwich
- Calories: 519
- Carbohydrate Content: 61 g
- Fat Content: 29 g
- Fiber Content: 10 g
- Protein Content: 9 g
- Saturated Fat Content: 10 g
- Sodium Content: 525 mg
- Sugar Content: 17 g