Week 2 of our Spring into Summer Challenge is well underway and our participants are now reintroducing gluten and dairy. Here at CCN we never completely and permanently restrict any foods unless it's for a personal, medical reason. We do ask challenge participants to avoid gluten and dairy for the first 10 days to rule out any food intolerances. Some people do have actual allergies to gluten and diary while the rest of us suffer from a mild intolerance to perhaps just a general "feeling better" without it. It's completely up to you and what your body feels best consuming. But our end goal for all our participants is to never make them feel deprived.
Many first time participants are shocked that a grilled cheese could be part of a "diet meal plan." But that's just it. This isn't a diet meal plan. It's a sustainable lifestyle! And any lifestyle that has grilled cheese in it? To us that's a no brainer!
Green Goddess Grilled Cheese
2 slices sprouted grain or sourdough bread (could also use Gluten-Free bread)
1-2 Tablespoons clean pesto sauce
2-3 slices avocado
Handful baby spinach
1 slice provolone or mozzarella cheese
1 Tablespoon goat or feta cheese crumbles
½ Tablespoon grass fed-butter
Spread ½ - 1 Tablespoon pesto sauce on each slice of bread. On one slice, add 1 slice of cheese, avocado slices, spinach and crumbled goat or feta cheese. Top with the other slice of bread and press together gently. Melt the butter in a skillet over medium-low heat. Add the sandwich to the pan and cook until bread is golden brown. Press down on the sandwich lightly with a spatula. Flip, then cook until the second side is golden brown. Slice in half and serve immediately. Serve with unlimited colorful non-starchy veggies on the side.