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Whole Wheat Sandwich with Roasted Red Peppers, Mushrooms, and Brie

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Time for a veggie sandwich? Let’s re-phrase that, It’s Time for an Epic Whole Wheat Sandwich with Roasted Red Peppers, Mushrooms, & Brie! YES!

I am totally digging how much I love this veggie sandwich right now! I mean when someone asks what you ate for lunch and you tell them a veggie sandwich… they may likely say or at least think “Oh, I’m sorry.” But tell them you just put down a veggie sandwich with roasted red peppers, sautéed mushrooms, and brie cheese with a bit of green pesto and they may just bow down to you right then and there.

Healthy food doesn’t always have to taste terrible…

whole wheat sandwich with roasted red peppers, mushrooms, and brie

Blog Life

Life is pretty good these days. Lil crazy, but good. I am now at home with our kids and enjoying that entirely. It is a little frustrating at times when I bake/cook and the two younger ones just turn up their noses and demand a spoonful of peanut butter, crackers, and applesauce day in and day out. 😏 Hopefully one day they will eat what I fix. Only my daughter would turn down pizza, but say yes to hummus and crackers!
With it being so busy, busy, busy at home I am constantly trying to find that perfect chunk of time to devote to my blog. It’s a work-in-progress I guess! I have noticed I seem to be staying up a lot later now than when I had to be to work at 7:30. My husband has noticed that as well because I am the only one that hears the alarms in the morning! Pretty sure there have been a few wake-ups in panic mode with him grabbing his clothes and making a beeline for the door. Whoops.

The Schedule

So, now that I’m home during the day you might think I have all the time in the world to cook and blog. 👈 😂 That is totally not the case. Having a 2, 3 and 5 year old pretty much means my time during the day is devoted to them. But I do get 2 1/2 hours every Tuesday, Wednesday, and Thursday when the two boys are at preschool. That means I have to make very good use of that time to get posts published when I want to. I like posting regularly and on the same days each week because I can plan out my week better that way. Before I just did what I could and didn’t even plan what I was going to make and if it didn’t turn out then I probably wasn’t going to get a post done. I now am planning out my posts a month in advance and am really loving that. So if there are certain things you guys want to see more on the blog, make sure and send me a message! I would love that!

The Sandwich

Can I please just eat this sandwich again soon! It’s 10pm and my husband is still working. His sandwich is in the fridge and I have to keep telling myself it would be rude to eat his sandwich. The sautéed mushrooms though! OMG!

whole wheat sandwich with roasted red peppers, mushrooms, and briewhole wheat sandwich with roasted red peppers, mushrooms, and brie

 

Whole Wheat Sandwich
with Roasted Red Peppers, Mushrooms, & Brie

Sandwich Goals:
Choose Whole Grains
Go Big On Veggies
Get Creative and Try a Pesto In Place of Mayo

whole wheat sandwich with roasted red peppers, mushrooms, and briewhole wheat sandwich with roasted red peppers, mushrooms, and brie

Recipe adapted from olive magazine.

whole wheat sandwich with roasted red peppers, mushrooms, and brie

Whole Wheat Sandwich with Roasted Red Peppers, Mushrooms, and Brie

3 Scoops of Sugar
An epic whole wheat veggie sandwich with roasted red peppers, mushrooms, and brie
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Dish

Ingredients
  

  • 4 slices whole wheat bread for best results use a sturdy bread
  • 1 garlic clove minced
  • 8 ounces mushrooms sliced
  • 1 red pepper cored and seeded
  • 2-3 ounces brie cheese rind trimmed
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 tablespoons basil pesto
  • handful of spinach

Instructions
 

  • Preheat broiler (high). Core and seed red pepper and cut in half. Place halves skin side up on baking sheet. Broil for 10 minutes or until outside is charred. Keep a close eye on pepper so that is does not get too burnt. Allow to cool and then peel off skin. Slice roasted pepper into thin strips and set aside.
  • While red pepper is in the oven, wash and slice up mushrooms. In a large skillet, melt butter and olive oil. Add minced garlic and sliced mushrooms and cook on medium heat for about 8 minutes, stirring frequently. Turn heat up just a tad for another 2 minutes to rid mushrooms of excess liquid. Remove from heat.
  • Preheat oven to 400℉. Arrange 4 slices of bread on baking sheet. Spread pesto on all four slices of bread. Trim the rind off brie cheese (potato peeler works good for this). Layer up the roasted red pepper, sliced brie, and mushrooms. Arrange other bread slice on top and wrap sandwiches in foil.
  • Bake for 20 minutes. Unwrap and add spinach to both sandwiches. Serve.

Notes

In relation to nutrition facts label, this recipe can serve 2-4 people based on size of meal preferred. Fat content is on the higher side. The pesto is the highest source of fat in this meal, but most of that fat content is monounsaturated fat which is a healthy fat source. The brie cheese is the other significant source of fat in this recipe so just be mindful of that when adding brie to sandwiches.

 

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Orange Raspberry Spinach Salad with Orange Poppy Seed Dressing

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Orange Raspberry Spinach Salad with Orange Poppy Seed Dressing. Please come into my life.right.now. The orange poppy seed dressing is fab not to mention the candied pistachios on top. Yes, that is totally right. I said candied pistachios. Loves all around in this beautiful salad!

orange raspberry spinach salad with orange poppyseed dressing

Mardi Gras is tomorrow and once you take your first bite of this salad you will want to make this for Mardi Gras every year! Fun fact 👉 dump your leftover salad into a mason jar and eat it for lunch on Ash Wednesday because it’s meatless! The crazy part is that you won’t feel like you are missing out on anything on Ash Wednesday. Meat who??

The Orange Poppy Seed Dressing

Okay, now you may be thinking “What, I have to make the dressing?!” but obviously the answer to that is “no, you don’t have to.” However, the less obvious answer to that question is YOU TOTALLY SHOULD because if you haven’t tasted orange poppy seed dressing before then it is time to change that. Yes, you need to join the I Make My Own Orange Poppy Seed Dressing Club because you are awesome and you know it! It’s okay if you take time out to do the Carlton dance from Fresh Prince right now.🕺 I will be here when you get back.

orange poppyseed dressing

Cara cara oranges are the main ingredient in this salad dressing. Cara cara oranges have a darker pink to almost red flesh. They are low in acidity, which gives them a sweeter taste. Cara cara oranges are delicious! So the idea to juice them and create a salad dressing seemed like a great idea. Oh, and it was!! This orange poppy seed dressing is ideal for any dark green salad.



orange poppyseed dressing

The next item on the agenda that needs a little of the spotlight are the candied pistachios. Oh my gosh, just saying candied pistachios makes me want to go eat some right now. The plus..they take 5 minutes to make! ONLY 5 MINUTES! 🙂 I just love everything about this recipe. The recipe for candied pistachios was adapted from Carlsbad Cravings.

orange raspberry spinach salad with orange poppyseed dressing

And now let’s turn our heads to the main event:

Hellooo Mardi Gras Salad

orange raspberry spinach salad with orange poppyseed dressingorange raspberry salad with orange poppyseed vinaigretteorange raspberry spinach salad with orange poppyseed dressing

orange raspberry spinach salad with orange poppyseed dressing

Orange Raspberry Spinach Salad with Orange Poppy Seed Dressing

3 Scoops of Sugar
Delicious and healthy orange raspberry spinach salad with candied pistachios and an orange poppy seed dressing!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Salad

Ingredients
  

Orange Poppy Seed Dressing

  • 3 cara cara oranges juiced- will give you almost 3/4 cup of juice
  • 1 garlic clove
  • 1 tablespoon diced shallot
  • 2 tablespoons honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup olive oil
  • 1 tablespoon poppy seeds

Candied pistachios

  • 1 cup pistachios
  • 1 tablespoon butter
  • 1/4 cup sugar
  • 1/4 teaspoon cinnamon

Salad

  • 4 cups spinach or any dark green lettuce/spring mix you prefer
  • 12 ounces fresh raspberries
  • 5-6 mandarin oranges peeled and pulled apart into sections
  • 1/2 cup candied pistachios more if you feel like it! You could definitely substitute a different kind of nut like almonds or pecans if desired.
  • Toppings-mozzarella cheese sunflower seeds

Instructions
 

Orange Poppy Seed Dressing

  • Place all ingredients except olive oil in food processor and pulse until smooth. Slowly add in olive oil and process until combined. Transfer dressing to bowl and stir in poppy seeds.

Candied Pistachios

  • Combine ingredients in non stick skillet and stir constantly over medium heat. Remove from heat after 4-5 minutes or once nuts are evenly coated.
  • Transfer to a baking sheet lined with parchment paper and spread pistachios out evenly. Let cool for 5 minutes.

Salad

  • Combine spinach, raspberries, orange slices, and pistachios in a medium-large serving bowl. Toss and mix in salad dressing. Garnish with cheese and/or sunflower seeds.
  • Make ahead- Add spinach to a medium-large serving bowl. Add fresh raspberries, mandarin orange slices, and candied pistachios on top. Store in refrigerator up to 1 day. Add salad dressing just before serving. Optional: top with mozzarella cheese and sunflower seeds

Notes

Add salad dressing just before serving for best results. If not planning to use the entire salad, store unused portion in refrigerator without dressing and add just prior to serving.
*May substitute navel oranges for cara cara oranges.
I did not include the dressing in the nutrition facts label because you will have a lot leftover. Orange poppyseed dressing makes 1 1/4 cups.

 

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Spicy Shrimp and Orzo with Broccoli and Cherry Tomatoes

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Spicy creole seasoned shrimp and orzo with broccoli and cherry tomatoes topped with shredded parmesan cheese. A clean-eating and fancy dinner that is easy to make! YUM!

spicy shrimp and orzo with broccoli and cherry tomatoes

Shrimp. Orzo. Broccoli. Cherry Tomatoes. WOW! These foods together have just slipped into my life and now I be like 💃. These foods apart are just that, but when they are together they seriously achieve greatness!!! I am just totally loving this shrimp and orzo combo these days.

I really want to break down this recipe a bit so you know a little about everything that goes into it and can really appreciate that part of the recipe before you even take your first bite and then be like “AHH!”

I am starting with the broccoli because it is the powerhouse nutrient packing vegetable that I just can’t get enough of lately. Per 1 cup of cooked broccoli, there is only 54 calories. However, for that 54 calories there are a significant amount of nutrients: 6 grams of fiber, 458 mg of potassium, 220 mcg of Vitamin K (>200%DV), and 100mg of Vitamin C (>100%DV).
Broccoli is certainly a vegetable that should not be overlooked! If you can, try fresh over frozen once in awhile because I feel like the flavor of fresh broccoli is amazing!

And cherry tomatoes are always an easy addition to many recipes just because of their sweet flavor and juiciness. Love these little guys raw or cooked!

spicy shrimp and orzo with broccoli and cherry tomatoes

Let’s dig in to the protein now. Anyone for a little shrimp on the barbie? 🙂 Ha, nah we are actually going to stay inside for this recipe and heat a little olive oil and butter together and sauté some garlic. Add the shrimp and cook until bright pink, approximately 2-3 minutes per side. Oh, and don’t forget the creole seasoning here. Uh, your mouth will thank you later!! The quick rundown on shrimp goes like this: for every 3 ounces of shrimp, your body takes in 90 calories with 75% of those calories from protein. Not bad, eh?!

spicy shrimp and orzo with broccoli and cherry tomatoes

Last, but not least is the orzo! YUM! And of course with a little parm on top!! SOO GOOD! Don’t underestimate orzo. It’s such a subtle yet delicious pasta and it certainly completes this recipe. Pretty sure on lazy days, I could just eat the orzo, parmesan cheese, and cherry tomatoes and still be amazed. Yep, I could do that! 👍

spicy shrimp and orzo with broccoli and cherry tomatoes

spicy shrimp and orzo with broccoli and cherry tomatoes

Spicy Shrimp and Orzo with Broccoli and Cherry Tomatoes

Clean Eating Recipe

 

spicy shrimp and orzo with broccoli and cherry tomatoes

Recipe adapted from Williams Sonoma Taste.

shrimp and orzo with broccoli and cherry tomatoes

Spicy Shrimp and Orzo with Broccoli and Cherry Tomatoes

3 Scoops of Sugar
Spicy creole seasoned shrimp and orzo with broccoli and cherry tomatoes topped with shredded parmesan cheese. A clean-eating and fancy dinner that is easy to make! YUM!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Dish

Ingredients
  

  • 1 pound shrimp peeled and deveined
  • 1 bunch broccoli thick stalks removed
  • 1/2 pint cherry tomatoes or about 10; cut 5 of them in half
  • 12 ounces orzo
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 1 1/2 cups low-sodium chicken broth
  • 1/2 cup grated Parmesan cheese plus more for serving
  • 2 tablespoons fresh parsley chopped or 1 teaspoon dried parsley
  • 2 teaspoons Creole seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Bring a large pot of salted water to a boil. Add broccoli and boil for approximately 3 minutes, just until tender. With a slotted spoon transfer broccoli to a cutting board. Wait a minute or two and then coarsely chop. Sprinkle ½ - 1 teaspoon creole seasoning over broccoli. Set aside
  • Using the same pot of water, bring to a boil again. Add orzo and cook according to package directions minus 2 minutes. Drain and set aside.
  • In a large fry pan, heat butter and olive oil over medium-high heat. Add garlic and sauté for a minute. Add the shrimp to the pan and sprinkle creole seasoning over shrimp along with salt & pepper if desired. Cook for about 2 ½ minutes per side flipping 1 or 2 times. They should be done after about 5 minutes. Transfer shrimp to a clean plate and set aside.
  • Reduce heat to medium low and add the orzo plus ½ cup of chicken broth. Stir frequently until liquid is absorbed and scraping any browned bits off bottom of pan. Once liquid has been absorbed which takes 1-2 minutes, repeat with remaining chicken broth, adding ½ cup at a time. Stir in cheese and tomatoes and cook for another 5 minutes to allow tomatoes to soften. Add shrimp, parsley, and broccoli and combine.
  • Top with parmesan cheese (optional)

 

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