My Favorite Pregnancy Sandwich

I never want to come across like the negative downer blogger.

Open-Faced Sardine Melt (AKA My Favorite Pregnancy Sandwich)

What I mean is, I like to think of myself as realistic rather than pessimistic.

While other bloggers are immersed in Pinterest crafting, yoga posing, and farmer’s market hopping, I’m here in Tucson living involved in activities that would probably put most of you to sleep if I delved into them.

I’m not saying that I don’t get a little caught up in the unicorn fantasy of living such a life, it’s just not who I am.

I love art and crafting, but in lieu of the whimsical practice of creating glitter shakers and chevron patterns, I’m making meals for my growing family or cleaning tomato sauce off the rug or washing load after load of princess dresses dirtied by outside sandbox jaunts.

Open-Faced Sardine Melt (AKA My Favorite Pregnancy Sandwich) 2

You’ll never read about me taking a yoga class because I simply don’t have the focus. I’m in much need of an anger release in the form of lifting weights (and probably even punching bags), and would never be able to concentrate in such an environment (though I probably need it).

And while I often take note of local farmer’s market locations, I’ll be damned if I ever get to one.

While I may not live the jet-setting life of some, I’m happier than I’ve ever been in my life.

Another thing you’ll probably never see around here are the popular ‘power bowls’ instagramming their way around the web.

I actually tried one once (or twice)…brown rice, black beans, sweet potatoes, chard, all under a fancy dressing of one type or another. Sounds great, looks great…

I could not get past the sweet potato without wondering how in the world anyone eats this much starch in one sitting. Not for me.

My ideal plate consists of a protein, likely in the form of chicken breast, a vegetable, and a starch, many times with that combination mixed together in the form of a stir-fry (my favorite!).

Another favorite of mine comes in the form of this sandwich.

Open-Faced Sardine Melt (AKA My Favorite Pregnancy Sandwich) 3

Being pregnant for the final time in my life, I’ve been very aware of getting sufficient omega-3 into my diet, and what better way than with sardines?

This sandwich is probably nothing you’ve ever seen before, but I promise, it’s so delicious!

Tuna was my initial thought, but after reevaulating a few factors, namely the unknown mercury content and recent spike in cost, I didn’t want to chance it, especially considering the fact that I’ve tested high in mercury in the past.

The crux of this meal may seem a bit unconventional for my blog, as I typically make all components of a dish myself, but pre-made mayo is one thing I feel totally justified in purchasing.

I’ve tried my hand at making a variety of mayo (mayos?…) in the past, from the traditional egg yolk/oil mixture, which rarely sets up properly for me, to a more atypical avocado version, which I use in this salad, but I feel since I make this sandwich so often (and now my husband is eating it as well), a ready-made variety was well worth keeping in the fridge.

I’m a huge fan of this organic Veganaise, which is not only free of GMOs and canola oil, but also soy, eggs, and dairy….perfect for our family’s array of allergies!

Full of protein, good fats, and flavor, this sandwich comes together in about ten minutes, giving you a great, healthy lunch that is filling and satisfying!

My Favorite Pregnancy Sandwich
Prep time
Cook time
Total time
Serves: 1 sandwich
  • 1 piece of Ezekiel bread, toasted
  • 1 can boneless and skinless sardines, packed in water (125 grams), drained
  • scant ¼ t. turmeric
  • 2 T. Veganaise (or mayo of your choice)
  • dash sea salt
  • 4 thin slices of Roma tomato
  • 1 ounce of raw milk cheddar cheese or yogurt cheese
  • fresh black pepper
  1. Preheat the oven to 'broil'.
  2. Mix the drained sardines with the turmeric, sea salt, and mayo.
  3. Spread the sardine mix atop the toasted bread.
  4. Top with the thin slices of tomato.
  5. Top the tomato with the cheese.
  6. Broil until cheese is bubbly (1-2 minutes).
  7. Top with a bit of freshly ground black pepper.
  8. Enjoy!
WW points (new system): 16
Nutrition Information
Serving size: 1 Calories: 623 Fat: 39.8 g Saturated fat: 10.8 g Unsaturated fat: 29 g Trans fat: 0 g Carbohydrates: 17.1 g Sugar: 1.8 g Sodium: 1251 mg Fiber: 3.9 g Protein: 46.9 g Cholesterol: 84 mg


If you’ve ever had a tuna melt, this is very similar in taste…just with sardines. :-)

Open-Faced Sardine Melt (AKA My Favorite Pregnancy Sandwich) 4

What is your favorite, quick lunch?


5-Ingredient Soft and Pliable Spelt Tortillas (Wheat-Free, Vegan)

‘When Harry Met Sally’ is one of my all-time favorite movies.

5-Ingredient Soft and Pliable Spelt Tortillas (Wheat-Free, Vegan)

It’s one of those movies that I can watch over and over again, and I probably quote it on a weekly basis. For example, ‘do something resembling anything’ is often used in the context of wishing the kids would help clean up after themselves (though the original line is ‘draw something resembling anything’.

‘Please report to me’ is a directive statement said in jest when I want the hubby to come help me with an arduous task.

Aside from the above, my husband and I often just joke about similarities we (or someone we know) share with one of the main characters.

I’m totally the ‘high maintenance’ kind that Harry speaks of. When we go to our favorite Mexican food restaurant, my order is always the chicken rice bowl with grilled chicken, the red rice instead of the white, and no onions or peppers on top. Oh, and I like the guacamole ‘on the side’.

I hate to admit it, but that’s me. Lucky for me, I married an easy-going guy who could care less. :-)

My other half cares that I love him, feed him, and support him, the second of the three being my strong suit.

5-Ingredient Soft and Pliable Spelt Tortillas (Wheat-Free, Vegan) 4

Recently, it seems I’ve been coming across more and more information on genetic engineering and the associated foods that are most affected, among them corn, soy, and wheat.

While I personally am not allergic to wheat, I have recently been using spelt in more and more recipes, as I am not a fan of someone else tampering with my food.

If you’ve shown allergic to wheat but not gluten, consider spelt as an option. It’s delicious and it resembles wheat in taste to such an extent that I don’t know if I could tell a difference in a blind test.

5-Ingredient Soft and Pliable Spelt Tortillas (Wheat-Free, Vegan) 3

What’s even better for my family is my wheat-sensitive daughter tolerates it, and with our tortilla obsession here in the southwest, my first likely recipe makeover was already determined.

5-Ingredient Soft and Pliable Spelt Tortillas (Wheat-Free, Vegan)
Prep time
Cook time
Total time
Serves: 12 tortillas
  • 3 c. whole spelt flour (can substitute light spelt for some or all of the whole variety, if preferred)
  • 1¼ t. sea salt
  • ½ t. baking powder
  • ¼ c. good olive oil
  • 1 c. hot water, plus 1-4 more tablespoons, as needed
  1. Mix together the flour, salt, and baking powder.
  2. Cut in the olive oil (the mixture should be 'pebbly' in texture).
  3. Stir in the hot water, starting with ½ cup, ¼ cup, and one tablespoon, as needed to mix everything together. The dough should be moistened, but NOT sticky to the touch (see picture below).
  4. Knead the dough for 1-2 minutes, until all of the ingredients are well combined.
  5. Break the dough into about 12 equal-sized balls.
  6. Place the balls of dough onto a plate and cover with a clean dish towel for 30 minutes.
  7. Heat a good non-stick pan over medium heat.
  8. On a well-floured surface, roll out each ball of dough into a tortilla, trying to make the disc as thin as possible without ripping.
  9. Place the tortilla onto the pre-heated pan.
  10. Cook until you begin to see bubbles form (about 1-2 minutes).
  11. Flip the tortilla and heat the other side for about 20 seconds.
  12. Carefully place the tortillas into a large glass dish and immediately cover them with a clean dish towel, keeping the heat inside the dish.
  13. Repeat with the remaining dough balls.
  14. Eat immediately or store in a sealed, ziploc bag in the fridge, to maintain pliability.
Nutrition facts are based on using whole spelt flour. WW points (new system): 2
Nutrition Information
Serving size: 1/12 of recipe Calories: 64 Fat: 4.5 g Saturated fat: 0.6 g Unsaturated fat: 3.9 g Trans fat: 0 g Carbohydrates: 5.8 g Sugar: 0 g Sodium: 196 mg Fiber: 0.5 g Protein: 1.2 g Cholesterol: 0 mg


A key step here is putting the tortillas (unfolded) immediately into a glass dish and covering it. This is what creates their ‘soft and pliable’ texture.

My favorite combination of flour is 2 1/4 cups of whole spelt to 3/4 cup of light spelt, but they do work using 100% whole spelt.
Some great nutritional stats on these too!

64 calories per tortilla and LOW CARB!


I’m so happy that I can make a batch of these and we ALL can enjoy them!

Previously, I would make these Rustic Whole Wheat Tortillas, which I love, but Jadie would become red and itchy, so I’m thrilled to have an alternative for her (and one that helps us avoid a possible health detriment).

5-Ingredient Soft and Pliable Spelt Tortillas (Wheat-Free, Vegan) 2Please keep these in mind with future recipes, as I will be employing them in some homemade Mexican food entrees to come! :-)

Do you avoid GE foods?


Mint Chocolate Fudge Truffles (Vegan, GF Option)

I’ve gushed about it before, but chocolate and mint is really my all-time favorite combination of flavors!

Mint Chocolate Fudge Truffles (Vegan, GF Option)

With favorites on the blog like Raw Andes’ Mint Pie and Raw Peppermint Bark Brownies, this probably comes as no surprise to most of you.

In honor of this month’s Detox-mas, these delicious fudgy, date-sweetened truffles are my perfect for an afternoon slump or sweet tooth craving (and they give you a great boost for the gym!).

Please enjoy the following video showing you how to make them, and, as always, the recipe and nutritional information follow. :-)

Mint Chocolate Fudge Truffles (Vegan, GF Option)
Prep time
Total time
Serves: 9 truffles
  • ½ c. walnuts (or pumpkin seeds for a nut-free version)
  • ½ c. oats (I use Country Choice Organic GF Oats) (or more nuts/seeds for grain-free version)
  • ⅛ t. sea salt
  • 3 T. cocoa powder
  • 1 c. Medjool dates (about 10)
  • ¾ t. peppermint extract
  • 1 T. coconut oil, melted
  • 1 T. water
  1. Process walnuts and oats until they form a meal.
  2. Pulse in salt and cocoa 2-3 times until combined.
  3. Add in remaining ingredients and process until well combined.
  4. Form round balls with the dough (I get about 9).
  5. Chill in the freezer for 30-40 minutes for best taste/texture.
  6. Store in freezer.
Nutrition facts are based on using walnuts, oats, and five ounces of Medjool dates. WW points (new system): 3
Nutrition Information
Serving size: 1/9 of recipe Calories: 123 Fat: 6.1 g Saturated fat: 1.7 g Unsaturated fat: 4.4 g Trans fat: 0 g Carbohydrates: 16.6 g Sugar: 10.3 g Sodium: 52 mg Fiber: 2.6 g Protein: 3.2 g Cholesterol: 0 mg

Mint Chocolate Fudge Truffles (Vegan, GF Option) 2

What is your favorite flavor combination?

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