Favorite Recipe Friday: A crispbread a day keeps the munchies away.


All the recipes I develop are inspired by something, someone, or an experience.  Today’s recipes are inspired by Trader Joe’s Whole Grain Crispbreads AND my love of sandwiches.  Like most of my recipes, I wanted to keep it familiar but unique.

These crispbreads are great as a light lunch (with a side salad or fruit) or as a hearty snack to keep hunger pangs at bay.  They are crunchy and savory with a nuttiness that satisfies even anti-sandwich eaters. Plus, the ingredients in each are different enough to keep it interesting but similar enough that you won’t have to buy tons of ingredients.

So, without further ado…here are your delicious and nutritious crispbread mini-meals:

They all start with these*

*If you don’t have a Trader Joe’s nearby or can’t find them, you can substitute any other whole grain crispbread (such as Wasa or Dr. Kracker).


The directions are simple.  Spread and layer…

Avocado Toast:

1.5 ounces avocado, mashed

1 small tomato, sliced

3 slices cucumber

3 red onion rings

1 lime wedge

Pinch kosher salt

Freshly ground black pepper, to taste

Calories: 200  Fat: 12.5 g  Saturated Fat: 2 g  Cholesterol: 0 mg  Sodium: 290 mg  Carbohydrates: 16 g  Fiber: 7 g  Sugar: 5 g  Protein: 6 g 

Apples & Brie:

½ ounce Brie

½ small apple, sliced

½ teaspoon raw honey

1 teaspoon chopped walnuts

Calories: 210  Fat: 11.5 g  Saturated Fat: 3.5 g  Cholesterol: 14 mg  Sodium: 300 mg  Carbohydrates: 18 g  Fiber: 4 g  Sugar: 10 g  Protein: 7 g  


2 teaspoons pesto

1 ounce part-skim mozzarella, sliced

1 small tomato, sliced

2 basil leaves, chopped

Pinch Kosher salt

Freshly ground black pepper, to taste

1 teaspoon balsamic glaze

Calories: 240  Fat: 15.5 g  Saturated Fat: 5 g  Cholesterol: 20 mg  Sodium: 550 mg  Carbohydrates: 12 g Fiber: 3 g  Protein: 12 g  Sugar: 3 g

Lox & Cream Cheese:

2 tablespoons whipped or light cream cheese

2 ounces smoked salmon (lox)

1 small tomato, sliced

3 cucumber slices

3 red onion rings

½ teaspoon capers

Calories: 240  Fat: 12 g  Saturated Fat: 3.5  Cholesterol: 24 mg  Sodium: 838 mg  Carbohydrates: 14 g Fiber: 4 g  Protein: 17 g  Sugar: 5 g


2 tablespoons hummus

1 tablespoons chopped tomato

1 tablespoon chopped cucumber

3 red onion rings

2 Greek olives, sliced

½ ounce crumbled Feta cheese

Calories: 250  Fat: 14.5  Saturated Fat: 4 g  Cholesterol: 13 g  Sodium: 710 mg  Carbohydrates: 19 g  Fiber: 6 g  Protein: 9 g  Sugar: 4 g

Tuna & White Bean:

2 tablespoon White Bean Spread (recipe follows)

2 ounces good quality tuna in olive oil (I like Tonnino)

2 Greek olives, sliced

Pinch Kosher salt

Freshly ground black pepper, to taste

1 teaspoon fresh herbs (basil, oregano, or chives)

Calories: 320  Fat: 11.5 g  Saturated Fat: 2.5 g Cholesterol: 25 mg  Sodium: 760 mg  Carbohydrates: 25 g  Fiber: 8 g  Protein: 25 g  Sugar: 1 g
For White Bean Spread: Drain and rinse 1 (15-ounce can) of cannelini beans.  Mash with a fork and add 2 cloves of minced garlic, 2 tablespoons minced shallot, juice from 1/2 a lemon, a pinch of salt and pepper, to taste.  Makes about 2 cups.




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