If you give up on eating bread, you must have a good reason for doing so.

If you are not able to find healthy ingredients or simply do not feel like baking your own bread, the options you are left with are pretty expensive.

Here are some ideas and make sure you do not forget each of them every time you think of having a slice of bread. Once you have tasted these “bread-less” sandwiches, you will like them and they will surely take a special place in your menu.

Barbecue salmon lettuce wrapsBarbecue salmon lettuce wraps

Yesterday I was in a rush packing a lunch for Evleyn’s field trip. The other kids were having sandwiches and so the teacher asked if I could send some kind of sandwich on gluten free bread or something.

But gluten free bread is still processed rice flour junk food so I opted for grain free crackers instead. I bought those kale, sesame seed things you see in the health food store. But they just crumbled in our fingers.

So I rolled the turkey in the cheese and thought I’d throw in some bell pepper and olives on the side. In a hurry, I cut the bell pepper, not down the middle, but off to the side a bit so one side came out looking flat.

“Hey,” I thought, “I could make a sandwich with two of those.” So I cut the other in the same way, put the turkey and cheese in between, threw some olives in the bag, and ran off to camp.

Gluten free tapioca wrapsGluten free tapioca wraps

I hope you give this easy paleo and gluten-free tortilla recipe a try and let me know what you think!

P.S. Stay tuned for slow-cooked paleo enchiladas! My next recipe will show you how to use this quick tortilla recipe to whip up an easy and hearty paleo dish everyone in the family is sure to love.


– 2 eggs whisked

– 1 cup of full fat coconut milk (or you can use unsweetened almond milk)

– 1 tbs of olive oil

– 3/4 cup of tapioca flour

– 3 tbs of coconut flour

– 1/4 tsp sea salt


1. In a mixing bowl, combine all the above wet ingredients (including the tablespoon of oil)

2. In a separate bowl, combine all dry ingredients together (salt and flours)

3. Pour wet ingredients into dry ingredients bowl and whisk until fully combined

4. Season your pan with olive oil (we used a 10″ non-stick pan)

5. Heat pan on medium to medium-low heat

6. Pour 1/3 cup of batter into center of pan to form about a 6″ circle

7. Cook for 2-3 minutes until tortilla is lightly browned on the bottom

8. Flip and cook about 1 to 1 1/2 minutes on the opposite side until browned

9. Place tortillas on a paper towel-lined plate

10. Makes about 6 tortillas about 6-inches in diameter

Cucumber subscucumber subs

This cucumber sub isn’t the most perfect situation ever, but it works. When I made this cucumber sub, I didn’t anticipate having an entire mouthful of cucumber. I think that this sandwich works much better as an open-faced sandwich, much easier to eat.

I used Low Sodium Turkey lunch meat, laughing cow cheese and mustard in my sandwich. If you are someone who doesn’t eat lunch meat, than chicken, tuna or egg salad would also work great. The possibilities are endless.

Hope this gives you some inspiration in your healthy eating ventures!

Portabella halloumi burgersBarbecue salmon lettuce wraps

In this vegetarian burger is a play on the whole sandwich with giant portabella mushroom caps as buns and a slice of grilled halloumi cheese takes the place of the burger.

Yield: 2 burgers
Serving size: 1 garnished “burger” (2 portabella caps and 1 slice halloumi cheese)


4 portabella mushroom caps with stems removed
3 ½ tablespoons balsamic vinegar
2 tablespoons olive oil
2 thin slices halloumi
2 thick slices tomato
Sea salt and pepper
1 handful basil leaves


Heat grill to medium-high heat (about 450 degrees).  Wash mushroom caps and dry.  In a shallow bowl, combine the balsamic vinegar and olive oil.  Place mushrooms gill side down in the mixture.

When the grill is hot, grill the mushrooms on the gill side first for about 5 minutes or until they start to sweat.  Flip and grill 2-3 minutes more.  Add halloumi to the grill and grill 2 minutes on each side over relatively high heat until grill marks form on the cheese and it becomes soft and pliable.  Sprinkle salt and pepper onto the tomato to taste.

Assemble the “burger” with the mushroom as the bun, the halloumi cheese as the burger, the lightly salted tomato and fresh basil leaves.  Wrap and serve hot.

Grilled eggplant sandwichGrilled eggplant sandwich

A sandwich made with turkey, peppers and other good things on grilled eggplant. The only thing that’s missing is the bread.

– 1 medium eggplant sliced into ¼ inch slices
– sliced turkey
– slices of pepper
– cream cheese
– fresh cracked pepper
– coconut oil spray
1. Lightly spray grill pan
2. Grill slices of eggplant on medium high heat for about 1-2 minutes or until desired doneness
3. Spread with cream cheese
4. Sprinkle with fresh cracked pepper
5. Top with slices of turkey and fresh yellow, green or red peppers