Peach Gobbler “Sandwich”

I choose my meals based on 1) desire, 2) blood sugar control/moderating the carbohydrates in the meal, 3) foods I tolerate (use of an elimination diet and a food sensitivity test), 4) my activity level and 5) satiety. I aim to allow a meal to keep me full from one meal to the next, or 4-6 hours. On this work day, I came up with a “sandwich” that was so awesome that I had to share the details. I’ll call it the “Peach Gobbler.”

On this work day, I came up with a “sandwich” that was so awesome that I had to share the details. I’ll call it the “Peach Gobbler.” It’s packed with protein to help keep my blood sugars stable, a few healthy carbohydrates to help round out the meal, and healthy fat to keep me satiated. I have found that it’s easy to keep my blood sugars in range and steady by keeping the total grams of carbohydrates in a meal to less than 30 grams. This came to 23 grams. Nice!


  • 4 large romaine lettuce leaves
  • 3 ounces of organic turkey deli meat
  • 1 small white peach, sliced
  • 2 ounces of goat cheese
  • 2 slices of bacon, sulfate free, turkey
  • salt, pepper, fresh cilantro and green onion to taste
  • a drizzle of raw honey


Use 2 romaine lettuce leaves as a stand in for sliced bread.

Layer on the deli meat, goat cheese, spices/herbs, then honey, topping it all off with warm bacon and the remaining lettuce leaves.

Slice in half and enjoy.

For extra credit and nutrition add some fermented vegetables as a side and a fat-bomb for a treat!

Nutrition Details – sources include USDA

  • Total calories: 398
  • Fat: 18 grams
  • Protein: 39 grams
  • Fiber: 4 grams
  • Carbs: 23 grams

Recipe: Sweet Potato & Asparagus Eggbake

Since I had Declan I have embraced the challenge of eating a healthy, protein-rich breakfast while trying to mend a waking, hungry baby. What’s my solution? I make some sort of vegetable-based eggbake on the weekend so I am ready to slice, reheat and eat each weekday.

Use this recipe for inspiration – I change up the ingredients each time.












  • 12 organic eggs (pasture-raised preferred)
  • 1 small carton of cage free egg whites (I do this to optimize the macro-nutrient ratio of the meal)
  • 2 small sweet potatoes, sliced in cylinders
  • 1 bushel of asparagus, chopped in 2 inch pieces (trim the ends)
  • 1 cup sliced mushroom
  • 2 cups spinach
  • 1/4 cup vegetable broth (gluten free)
  • 1/2 tsp baking soda
  • 1 bushel of fresh parsley
  • salt/pepper
  • coconut oil**






















Grease a Pyrex 9×13 (size of cake pan) with coconut oil. I do this by using a sandwich bag as a “glove” and scooping the oil out of the jar.

Preheat oven at 375F.

Layer the sliced sweet potato in the pan, then top the sweet potato w/ chopped asparagus, mushrooms and then spinach.

In a bowl whisk the eggs, egg whites, baking soda, salt and pepper, fresh parsley and vegetable stock.

Pour the egg mixture over the vegetables. Bake for 50-60 minutes, or until there is no liquid in the center. I usually test the “doneness” by poking a toothpick in the middle.

*If you want it to be more moist, I recommend adding 1/4-1/2 cup of organic heavy cream and/or some shredded cheddar cheese.

**Science-based information on the perks of coconut oil.