These sandwiches are packed with protien with eggs and meat. The best part is that you can freeze them and reheat in the microwave whenever you need a quick bite.

Home Cooked Egg and Cheese Sandwich

If you ask me there’s nothing better than a classic egg-and-cheese breakfast sandwich . The protein, fiber and carb combo will ensure that you stay full for hours. Add spinach for iron and extra fiber.

Ingredients

• 4 Large Eggs
• 2 tbsp. Milk or Water
• Salt And Pepper
• Butter, For Greasing Pan
• 4 English Muffins
• 4 slices low sodium Deli Turkey or Chicken
• 4 slices Sharp Cheddar Cheese

Directions

• Heat a small sized skillet over medium heat.
• Whisk together the eggs, milk, and a pinch of salt and pepper, until frothy and combined.
• Grease the bottom of the skillet with butter or vegetable oil.
• Add a thin layer of egg to cover the bottom of the skillet.
• Cook for about one minute until the egg is mostly cooked through, then flip, and cook for another 15 seconds.
• For assembling the sandwich put cheddar cheese slice, turkey slice, one egg crepe on the English muffin.
• Place the sandwiches into a freezer safe sandwich bag, and store in the freezer for up to 4 weeks.

Breakfast is by far my favorite meal of the day and the most improtant meal of the day. If you need more ideas and help understanding your nutrition need to lose and maintain a healthy weight Book a Discovery Call with me today.

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Salmon and cucumbers are a perfect match. They come together perfectly in a salad form. The crunch from cucumbers and celery and buttery soft salmon goes along perfectly. Now top it with a dairy-free creamy dressing, and you’ll have an irresistible salad to eat. This Cucumber Salmon Salad is a perfect twist on traditional chicken salad.

Although, this is a perfect summer salad. Hello! It would be fantastic for BBQ parties. I like to make it year-round and keep it in my refrigerator for an easy protein-rich lunch. It’s perfect in wraps and for sandwiches.

Want to know what the magic recipe is? It’s listed below.

Ingredients

• 4 five oz. Salmon fillets
• 2 cucumbers 
• 4 celery stalks
• 3 green onions
• 1 tbsp. coconut oil 
• 1 tbsp. olive oil.
• 2 lemons
• 4 tbsp. full-fat coconut milk
• Dill sprigs
• 3 cloves garlic
• Salt and pepper to taste. sea salt. 

Instructions

• Marinate the salmon fillets with juice of one lemon and minced garlic cloves.
• Bake in 350-degree F oven for 20 minutes. Set aside and let it cool down.
• Slice the cucumbers and celery and set aside. 
• Combine olive oil, juice of second lemon, coconut milk, fresh dill sprigs, garlic, and sea salt. Wisk until evenly mixed. 
• In a large bowl, combine cucumbers, celery, green onions, and flaked salmon. 
• Drizzle dressing over the top and toss together to evenly coat the ingredients. 

The post Cucumber Salmon Salad Recipe 0 (0) first appeared on Tone & Strengthen.