Have you been getting creative this #Veganuary? We've been spicing up our lunch dates with different recipes including this yummy keto lunch favourite- a new and improved take on avocado toast! Avo' blast making this delicious Veganuary Sandwich with Avocado, Radish Cress and Balsamic MCT dressing made with NKD Living MCT Oil!
“MCT” stands for Medium Chain Triglycerides which are fatty acids found abundantly in coconut oil and palm kernel oil (ours is strictly NO palm oil and ALWAYS 100% from coconuts). MCTs are highly water soluble, so they can be absorbed through the wall of the small intestine where they are then transported to the liver. They skip the lymphatic system, which is where most fatty acids are processed. Our bodies break down and utilise MCTs almost immediately and so they are not stored like other fats!
1/4 cup Mayonnaise (Check out our Keto Mayo recipe!)
2 tbsp Lemon Juice
1 tsp Dry Mustard Powder
1-2 tsp NKD Powdered Erythritol (Sweeten to taste)
1-2 tsp Salt (Season to taste)
|1.||Make the dressing! Combine together all of the ingredients, mixing until smooth and well combined with no lumps.|
|2.||Pop your bread in the toaster and while you wait, prepare your avocado and slice into thin segments .|
|3.||When the bread is lightly toasted, remove from the toaster and place the avocado ontop add a bunch of rinsed cress then drizzle on the MCT dressing, et Voilà!|
|Per Sandwich (+dressing per 1 of 14 servings)|
|of which sugars:||2.9g (+1.35g)|
|of which polyol:||0.2g (+2g)|
*We provide nutritional information for our recipes as a courtesy to our readers. The data is calculated using the MyFitnessPal app. We include the sugar alcohol, erythritol, in the final carbohydrate count however it does not affect blood glucose levels in most individuals in the same way as active carbohydrates. We try to be as accurate as possible but we encourage you to calculate nutritional information on your own.