Welcome to my simple Argentinean kitchen! Scott and I just spent a week in Buenos Aires where we explored, ate and sipped on plenty of Malbec. We ate out in several neighborhoods but we also ate at our apartment quite a bit as we got into the routine of waking up, working out and doing some work at home prior to exploring the town.
Our neighborhood (and the entire city) was filled with adorable little fruit and vegetable stands so I definitely had my fair share of healthy options. Most mornings, I resorted to this ultimate vegan sandwich for breakfast. I actually used to eat it religiously every day so it was nice to revisit this tasty way to start the day! I was able to make a small photo set up in my apartment but I did feel like there were some things I was lacking while shooting this image…
I had nice natural light and I packed two napkins and a piece of burlap to help with styling. I also used the back of a small coffee table for a white background but there are a few things I wish I would have had to make these images better. First off, a good knife! I was using a dull knife which affected how thinly I was able to slice some of the veggies. Secondly, the bread I used for this sandwich was quite small. I would have liked to use larger bread to make overhead shots look more appealing. And finally, I would have liked to have had a toothpick to stick through the sandwich and something to sprinkle or set alongside the dish to make the picture look a little more composed… but I guess that’s part of the challenge this year! Not only creating simple healthy meals all over the world but also pushing my comfort zone to hopefully help me get more creative with my photography!
It’s a pretty simple sandwich but when your ingredients are fresh, it is the perfect combination – and can be made most places you go! Now there’s no excuse to not have at least one healthy meal wherever you are :). This last shot was taken while I was enjoying this sandwich on our balcony alongside a little café.
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- 4 pieces of bread, sliced
- ¼ cup hummus
- ½ avocado, thinly sliced
- ½ cucumber, sliced
- 1 tomato, sliced
- 1 Tbsp olive oil, divided
- Dash of salt
- Dash of lemon pepper
- Handful of lettuce (can sub sprouts, spinach, arugula, etc.)
- Toast bread if you prefer, otherwise you can use as is.
- Layer hummus, avocado, cucumber and tomato on each slice of bread (as if it was open face).
- Drizzle with olive oil and then sprinkle with salt and lemon pepper.
- Top with greens, combine sandwich halves (or eat open face) and enjoy!