Turkey, Egg, and Veggie Sandwich

This sandwich is one of my go-to post workout meals. Due to the turkey and eggs, it is packed with protein. Also adding the tomatoes and spinach on whole wheat bread makes this a quick, well-rounded lunch filled with protein and carbohydrates to help your muscles recover and vitamins and nutrients from the veggies. The eggs are cooked in coconut oil to add in some healthy fat, or you can top this sandwich with avocado for more healthy fat!



  •  Whole wheat bread (I use Nature’s Harvest 100% Whole Wheat because it gives 6g of protein per serving!)
  • 1 Tomato, sliced
  • Fresh Spinach leaves
  • Oven roasted turkey slices
  • 2 eggs
  • Coconut oil
  • Salt and pepper


Start with melting about a tablespoon of coconut oil in a pan. Crack two eggs and season with salt and pepper, whisk together. If you don’t like scrambled eggs, you can prepare the eggs anyway you’d like (boiled eggs cut in slices, egg whites only, sunny side up, whatever your fit little heart desires).

Add the eggs to the pan and while they are cooking, lightly toast your whole wheat bread. Congratulations, the hard part is done, now on to the layering!

Lay your bread out flat, then spoon or place your eggs on top. Next layer your turkey slices on top of the bread (I used two slices but if you want a fuller sandwich, feel free to use more). Next, layer on your tomato slices and finish by covering the slices with spinach leaves.

Your post-workout sandwich is now complete and ready to be enjoyed!


Coconut Oil: Coconut oil is a wonderful source of the healthy fats that your body needs in order to keep your metabolism in check, as well as transfer different vitamins and minerals throughout your body. Try incorporating more coconut oil into your diet by using it as a replacement for butter or margarine! You can use it for practically everything you can use butter for: cooking, baking, etc!

Eggs: I know some people don’t like to eat the egg yolk for fear of cholesterol issues, so if you are one of those people then you can just use the egg whites for this recipe! Personally, I like the whole egg, as the yoke has many of the vitamins, minerals, and healthy fats contained in the egg.


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