One of the reasons I started this blog was to demonstrate that a healthier way of life does not mean forgoing delicious foods – instead, it just involves a little thought and creativity in the kitchen, using healthier substitutions and a little imagination. Lettuce leaves are a great alternative for breads and wraps and make a healthy light lunch, leaving out the bloat you get from processed breads, and it has far less kilojoules. This is my take on curried egg sandwiches, a staple in my household when growing up. There is something about the combination of curried egg and crisp lettuce that’s so satisfying and loved by many! Here you are getting a great protein hit from the eggs, ensuring you stay fuller for longer and I have made these gluten free, dairy free and super easy to make. Without the use of traditional mayonnaise these also are sugar free and lower in fat.
Large free range eggs
Boil eggs, ( I use aprox 1 egg for each lettuce leaf)
Mash eggs in a bowl, pour in a little almond milk to get the right consistency then add curry powder, salt and pepper to taste.
Scoop out your mixture and place on to lettuce leaf.
Top with mashed avocado.