A classic B.L.T. with a little twist! Adding the “A” (avocado) and a creamy spread takes this average BLT up a notch. Don’t skip out on quality ingredients when you assemble this sandwich. I received free samples of Sabra Spreads mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time.
Have you seen the new Sabra spreads hit the shelves at your local grocery store? I was excited when Sabra sent me all three flavors to experiment with in the kitchen. The flavors are honey mustard, garlic herb, and sea salt and cracked pepper. I had so many recipe ideas running through my head. These spreads will definitely be making an appearance here in the future. With these fresh ingredients and flavors the new Sabra spreads will become a staple condiment in my refrigerator. When it comes to a BLT, you need quality ingredients. I decided just a BLT just wouldn’t suffice and needed a little extra flavor. I turned it into a B.A.L.T. with slices of avocado. I love sandwiches when you can really taste all ingredients in every layer.
To build your perfect B.A.L.T. you have to start out with quality bread. I like a hearty whole wheat bread. Next, comes the bacon. Not all bacon is created equally. Look for pork shoulder bacon, it is a much leaner choice. Pork shoulder comes from a leaner part of the pig (the shoulder) which contains less fat than pork belly, which majority of bacon comes from. Then comes the avocado. You can mash it. I decided to keep it as slices. Whatever you like best! The lettuce I chose was a Boston bib lettuce. The leaves are tender. If you prefer more of a crunch, go for romaine. Of course, this jersey girl has to choose a juicy plump jersey tomato sliced on top.
The part that ties it all together is the Sabra spread. This is a much healthier choice than adding mayo as a condiment. The new Sabra spreads contain 75% less fat than mayo and are convenient for sandwiches now that it is in a squeeze bottle. Of course you can add any of the new flavors, but I wanted to keep it in the simple side and added the sea salt and cracked black pepper.
My favorite thing to do when I create a new recipe, is to take an original indulgent version and lightening it up with healthier ingredients. It took me 3 times to get this pumpkin bread just right. The first time I made it, it was way too dense. The second time, there was not enough flavor. Third times a charm!
Some pumpkin bread recipes out there are packed with a ton of sugar, fat, and lacking whole grains. I wanted to make pumpkin bread to incorporate into a healthy breakfast or snack, not a sweet treat/dessert.
I was just browsing through the bakery aisle one day and looking at all the pumpkin bakery goods. Pumpkin bread, pumpkin muffins, pumpkin donuts, etc. It’s all about pumpkin this time of year, but some of the processed pre-packaged ones are scary! Hello trans fat.. no thank you!
When in doubt, make it yourself!
When the first time I made it with all whole wheat flour giving it a very dense texture. I wanted to still keep majority of the flour whole wheat, but I did add some all purpose flour to help keep a light and fluffy texture.
The pumpkin puree and yogurt help keep the bread moist and helps cut back on the fat. With these simple swaps, helps making it a much lower fat and more wholesome recipe.
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