Avocado, Roasted Red Pepper, Goat Cheese and Sunflower Nut Lunch


Eating a low carb diet is so popular. It’s definitely not the diet for me …. I do like bread and pasta and will never be someone that can give them up completely. That being said, I eat a lot less bread and carbs than I used to. Today, I wanted a low-carb lunch and this recipe is what I came up with while out on my walk this morning … my walks happen to be where I come up with most of my recipes. I have actually made a version of this sandwich on Trader Joe’s Rustica bread (served open face, with the avocado sliced and using only half of the avocado).

They say “you are what you eat”. Beauty comes from within after all. I’m hoping to continue to be a healthy woman throughout my life. I therefore, look forward to eating as healthy as I can. That doesn’t mean I don’t enjoy certain foods, but I do try to live a healthy lifestyle for the most part. I’m actually healthier in my 50’s than I was in my 20’s, 30’s and 40’s. I figure I’m a work in process, I’ll keep working on being a healthy me … always.

For this recipe, I cut my avocado in half and removed the nut. I sprinkled kosher salt and fresh ground pepper over the avocado halves before tearing my roasted red pepper in pieces and laying them on each avocado half. On top of the red pepper, I added goat cheese and sunflower nuts. I drizzled balsamic glaze over everything and sat down to my lunch.

This was quite satisfying and filling … the best news is  – I felt really good after eating this healthy lunch and will probably make the same thing again tomorrow. Bon Apetít!



  • 1 avocado
  • 1/2 roasted red pepper
  • 2 tablespoons goat cheese
  • 1/2 tablespoon sunflower nuts
  • balsamic glaze, a drizzle
  • kosher salt
  • fresh ground pepper


  1. Cut avocado in half.
  2. Sprinkle each half with kosher salt and fresh ground pepper.
  3. Lay red pepper on avocado.
  4. Place goat cheese over red pepper pieces.
  5. Toss sunflower nuts on avocado.
  6. Drizzle balsamic glaze over the top.


Until next time, Kris


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