Often when we think of holistic nutrition, a grilled cheese sandwich is not something that comes to mind. When I work closely with my nutrition clients I often hear their fears about making the change to eating healthy, like having to give up foods they love like grilled cheese sandwiches because of its “bad food”. Labeling foods “good” vs. “bad”, “clean” vs. “dirty”, can have a damaging impact on our relationship with food, cause feelings of guilt, and can even lead to disordered eating.
In my holistic nutrition practice, I always counsel clients to find a healthy balance, select whole, live, good quality ingredients, and to move your body doing an activity you love whenever possible. This is a balanced body-loving way to support health and wellness. Now, I might not recommend eating a grilled cheese sandwich every day, but balance to me means when the ripe summer peaches are ready I don’t hesitate to make a delicious grilled cheese sandwich.
Good sprouted grain toast, fresh basil, good quality cheese from pasture grass-fed cows, and a little balsamic vinegar makes this sandwich a great summer time meal that everyone will rave over. Wishing you a healthy and happy relationship with food.
Peach & Basil Grilled Cheese Sandwich
Ingredients
- 2 slices sprouted grain or sourdough bread
- 5-6 basil leaves
- 1 small peach, pitted and sliced
- 1 tsp balsamic vinegar
- spritz avocado oil
- 2 oz. good quality cheese, ideally from grass-fed pasture cow's I like aged white cheddar or gouda here
Instructions
- Remove the pit from the peach. Thinly slice the peaches and toss in a bowl with balsamic vinegar and let sit for a minute.
- Spritz a non-stick skillet with avocado oil and turn the burner on low-medium.
- Place cheese on the bread, top with marinated peach slices, fresh basil and top with the other slice of bread.
- Cook on each side 3-4 minutes until the bread is golden brown and the cheese is melted.
