Carrot Panini


Makes 2 servings, Prep time: 30 minutes, Cook time: 10 minutes

I love eggs, and I'm sure many of you do too! But, sometimes you don't want to eat eggs for breakfast. My body craves VARIETY. It's essential to a balanced diet. Early in 2013, I challenged my followers to think about breakfast WITHOUT eggs while I did the same. I shared my creations and recipes on my Facebook page and came up with some pretty unique dishes! The first eggless breakfast was: Carninis


  • 2 large carrots
  • 1/2 tbs coconut oil 
  • 2 oz goat cheese
  • dill (fresh or dried), minced
  • 2 sun-dried tomatoes, reconstituted* and finely chopped
  • 1/2 avocado
  • 6-8 oz smoked salmon, sliced

*Video on reconstituting sun-dried tomatoes 


  1. Heat oil in a grill pan over medium heat. 
  2. Slice carrots with a mandolin slicer or a chef's knife on the bias. You will want the slices long, not short as in when preparing a salad. Here's an easy to follow video on this slicing technique. 
  3. Place slices in the hot pan and cook for about 5 minutes on each side.
  4. While carrots are cooking, mash the avocado in a small bowl and set aside. In another bowl, mix goat cheese, dill, and sun-dried tomatoes.
  5. When the carrots have cooked, take them two at a time, spread avocado on one slice and layer slices of salmon on top. On the the other slice, spread the goat cheese mixture.
  6. Bring the two slices together like a sandwich and serve immediately.
  7. Enjoy!  

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