Turkey Sandwich with walnut pesto

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I'm so excited to be teaming up with California Walnuts to encourage you all to think twice about skipping lunch! For me personally, lunch is the most important meal of the day hands down. Having a nutrient dense meal before I hit a midday slump is crucial for maintaining my energy levels, productivity and focus.

A survey conducted by California Walnuts showed that while most Americans are eating lunch, the majority are distracted by social media, working at their desks, or watching the news. Many people aren't prepared when lunch time comes around either. According to the survey, 53% of Americans don't think about what they're going to eat until they realize they're hungry. This makes it harder to choose healthy options. Meal planning is the key to making healthier choices at lunch time, and people who bring their own lunches are more likely to eat healthy.

I'm committed to continue choosing lunch! Not just by preparing healthy meals, but also taking time to fully enjoy a midday break. Today I'm sharing an easy turkey sandwich with walnut pesto recipe that is perfect fuel to get you through your day! The whole grain bread offers complex carbs, the turkey offers protein and the walnut pesto offershealthy fats and omega-3s (walnuts have 2.5 grams per 1 ounce serving).

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Walnut Pesto

Ingredients

  • 1/3 cup California Walnuts

  • 3 cups basil

  • 1/2 cup spinach

  • 2 tablespoons lemon juice

  • 2 garlic cloves, minced

  • 1/2 teaspoon sea salt

  • 1/8 teaspoon pepper

  • 1/2 cup olive oil

Directions

In a food processor, combine walnuts, basil, spinach, lemon juice, garlic, sea salt and pepper and process until a smooth paste forms. Gradually pour in olive oil. Add more olive oil, salt or pepper to taste. Enjoy!

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Turkey Sandwich

Ingredients

  • Sliced turkey

  • Walnut Pesto

  • Tomatoes, sliced

  • Arugula

  • Avocado

  • Organic Whole Grain Bread

  • Pepper to taste.

Directions

Coat each slice of bread with walnut pesto. Layer turkey, tomatoes, avocado and arugula on top. Sprinkle with pepper and enjoy!

courtnie hamel