Almond Flax Protein Balls

We love protein bars and balls (I’ve posted recipes for both in the past), and I have a new one for you today which I’m super excited about because it is delicious! You guys, I hide these from my kids, they’re that good. I make them when they’re at school so they don’t even know, and then I put them in our fridge in the garage, behind something big :). I only make 16 at a time which will last me a couple of weeks, or at least a week! But with 5 kids snacking on them,  and begging for more, they wouldn’t last a day in our house. I suppose I could double the recipe….maybe someday I will, and then maybe I will share. Maybe.

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At the very end of this post I will have the macro numbers since my hubby and I are doing an 8 week macro counting challenge…which is hard but kinda fun, like playing a game, and since my husband and I are doing it together we can motivate one another. He’s raising his macros trying to gain a few pounds, and I’m doing the opposite. He’ll text me a couple of times a day with “i’m stuffed” or “I’m so full”, and I text back with some encouraging emoji like a thumbs up for “you got this!”, but inside i’m thinking, “I wish that were my problem, being too full.” Instead I’m mostly not ever full, but I’m not starving either. It’s all good and we only have 6 1/2 weeks to go! :). I’m hoping this whole process will teach me to be more aware of my foods and their caloric content and it’s a good reminder for me that I don’t need to be, nor should I be, snacking all throughout the day and that it’s okay to be hungry, probably good actually, because it means I’m allowing time for my food to digest fully, not overloading my system, and it makes me appreciate the flavor of foods more; everything tastes amazing these days!  Alright, enough of that, let’s get on with the recipe!

In a medium mixing bowl add almond butter, syrup, flax, protein powder and vanilla and stir together. Add almond flour and mix well.

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Place on an ungreased cookie sheet using a cookie scoop to measure. They can be very close together as they will not change in size. Cover with plastic and put in the fridge to chill for half hour or more. Feel free to then transfer them to a smaller tupperware container.

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You can store these in the fridge or freezer. Enjoy!

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Almond Flax Protein Balls- lightly adapted from Clean Simple Eats
*makes 16 balls; 1 ball is 1 serving

1/2 c almond butter
1/4 c pure maple syrup
2 Tbsp ground flax
1 scoop vanilla protein powder (I like Sunwarrior’s vegan vanilla powder)
1/2 tsp vanilla extract
2/3 c raw almonds, ground to almond flour in high power blender (or 1 c almond flour)

In a medium mixing bowl add almond butter, syrup, flax, protein powder and vanilla and stir together. Add almond flour and mix well. Place on a cookie sheet using a cookie scoop to measure. Cover with plastic and put in the fridge to chill for half hour or more. Transfer them to a smaller tupperware container.Store in the fridge or freezer.

111 calories;  7.8 g fat, 6.7 g carbs, 4.1 g protein

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Filed under gluten-free, Snacks/Sides/Appetizers, vegan

Whole Wheat Peanut Butter Banana Muffins

Muffins are a nice grab-and-go food to throw in lunches, take on the road or have as an after school snack. And I LOVE when we find an awesome one that the whole family loves and it’s whole grain AND it doesn’t have any refined sugar, which is what you’re getting here! These peanut butter and banana muffins were a huge hit in our house. These muffins are fast(about 10 min of prep time, then 18 minutes to bake) and easy to whip up so give them a try!

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THE RECIPE:

Whole Wheat Peanut Butter Banana Muffins lightly adapted from Mel’s Kitchen Cafe
*makes about 18 muffins

1 1/2 c mashed banana (3 large bananas)
1/3 c honey
1/4 c applesauce (or melted coconut oil)
1 egg
1 tsp vanilla extract
1/2 c creamy natural peanut butter
1/3 c milk (almond, cows, they all work)
2 c whole white wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
1/4 tsp ground cinnamon

Preheat oven to 350 degrees. Place 18 silicone liners (or paper liners or just grease with spray/oil) in a muffin tin. In your Bosch (or with a handmixer and large mixing bowl), combine the bananas, honey, applesauce, egg, vanilla, peanut butter and milk and mix together on low speed. Add the flour, powder, soda, salt and cinnamon. Mix again and then using an ice cream scoop, scoop batter into each muffin cup (about 2 Tbsp; filled about 3/4 full). Bake about 18 minutes, until a toothpick inserted in the middle comes out clean. Cool on a wire rack. Store in a tupperware.

*These can be frozen either in a tupperware or ziploc bag. We pull one out of the freezer in the morning, stick it in a sandwich bag to bring with us, and it’s thawed by lunch.

 

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Filed under Breads, Snacks/Sides/Appetizers

White Bean Taco Soup

I love this soup because its super fast and easy to make; it’s one of those meals I can throw together when there’s only 30 minutes left til dinner time :); which happens sometimes. I love this soup topped with avocado, but I like SO many things topped with avocado so that’s really no surprise.

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If you don’t have canned beans, you’ll need to plan ahead and cook your white beans earlier on in the day, or the week, as they cook for a long time; a couple of hours on the stove or several hours on high in the crock pot. I tend to make this when I already have cooked beans on hand, either in the fridge from when I made them earlier that week, or as cans, because it is a fast, yummy, and still nutritious dinner, one that others will never know only took you a few minutes to pull together.

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THE RECIPE:

White Bean Taco Soup

1/2 Tbsp olive oil
1 medium onion, chopped
4 cans Great Northern Beans or White Beans, rinsed and drained (or you can cook your own)
4 c vegetable or chicken broth
1 1/2 c salsa (I like medium heat, but feel free to use whatever kind of salsa you like)
1 tsp dried oregano
1 tsp celery salt
Added to individual bowls: mozzarella cheese , grated
Optional: 2 c cooked, diced/shredded chicken
Optional Toppings: avocados, tortilla chips, sour cream

In a medium saucepan, heat the olive oil over medium heat. Add the onions and cook, stirring often, until translucent, about 5 minutes. Add the beans, broth, salsa, oregano and celery salt(and chicken if you’re using it; or you can add them to individual bowls at the end if not everyone likes meat). Warm over medium heat, stirring occasionally, until the soup comes to a simmer. Reduce heat and spoon into individual bowls. While still hot, and a small handful of cheese and stir to melt. Serve with optional toppings.

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Pumpkin Coconut Breakfast Cookies

I hope you all had a nice Christmas; it is my absolute favorite holiday! I love the lights, the music, the food, I love acting out the nativity with our family and reading the Christmas story and one of my favorite things is having Scott around for several days in a row. This year we were so pleased that his parents were able to join us for Christmas from NC, and Scott was home for almost a week straight which was heaven on earth!

I am so excited to share this breakfast cookie recipe because I am loving them! It’s more of a quick, grab-and-g0 healthy snack or breakfast, rather than a dessert-type cookie. I freeze almost the entire batch and then eat one or two a day, straight out of the freezer; they don’t require any thawing time. If you don’t freeze them, just know that they are a softer cookie and I think after day two you’ll find they get even softer when stored in a tupperware so you’d probably want to freeze them after a couple of days. I waited a day before I froze mine. For those of you that care, each cookie is 100 calories when you make 36 cookies(I’m doing My Fitness Pal again for a short time which I don’t love, but because of all the yummy Christmas foods we still have around the house, I’ve been snacking way too often so this’ll help keep me in check). I found this recipe in this month’s  Runners World magazine, which was submitted by Elyse Kopecky and though her recipe only makes 20 cookies, I found when I used my cookie scoop, 36 was a more accurate amount. If you make them bigger, then obviously, the calorie count per cookie will be higher.

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Here are the ingredients:

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You can buy almond flour, or you can grind your own if you have a high power blender. I just straight up throw in whole, raw almonds and grind them for several seconds, mix it with a rubber spatula, grind for several more seconds, and it’s done!

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I added raisins and a handful of chopped walnuts but you can leave them plain or add some chocolate chips or whatever else you like.

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I mix all my ingredients together in a large mixing bowl with a wooden spoon.

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 I baked these on my silicone mats. I love these baking mats because of ease of clean up and I love that I can slide the whole mat off the cookie sheet and onto a cooling rack with the cookies all in place and it only takes a second.

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Have them cool completely before storing them in a tupperware or in freezer ziploc bags.

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Have a safe and Happy New Year!

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THE RECIPE:

Pumpkin Coconut Breakfast Cookies
*Makes about 3 dozen

2 c almond flour (I make my own grinding a little less than 2 c, whole raw almonds in my Blendtec)
1 1/2 c rolled oats
1 c unsweetened shredded coconut
2 tsp cinnamon
1/2 tsp sea salt

1 c pumpkin puree
1/2 c pure maple syrup
1/2 c melted coconut oil
optional: 1/4 c raisins, chopped dates, walnuts or chocolate chips

Preheat oven to 350 degrees and line a cookie sheet with a silicone mat or parchment paper and set aside. In a large mixing bowl add your flour, oats, coconut, cinnamon and salt. In a small mixing bowl combine your pumpkin, syrup, and oil. Add the pumpkin mixture to the dry ingredients and stir to combine. Add in any optional raisins, nuts, chocolate chips etc and stir until incorporated. Using a cookie scoop, scoop out dough and place on cookie sheet baking for about 25 minutes, until golden(check after 20). Makes 3 dozen cookies.

You can eat these right away or store in a tupperware container for a couple of days. They are also great cold and I like to freeze most of mine and eat them straight out of the freezer (they don’t require any thawing time because they’re a softer cookies).

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Filed under Breakfast, Desserts, gluten-free, Snacks/Sides/Appetizers, vegan

Honey Sweetened Poppy Seed Bread

Christmas is only five days away! We have Scott’s parents coming in town today from North Carolina, Thursday the kids get to play Christmas songs on a grand piano at a local grocery store, Saturday we will act out the nativity and sing lots of Christmas songs, and Sunday after stockings and gifts, we’ll go to church for an hour where Scott, me and Elisabeth will be performing (our church will do all musical numbers with a little narration on Christmas Sunday; no actual classes), and then we’ll come home and have a brunch with cinnamon rolls and egg casserole! So it’ll be a full and joyful week! And I cannot tell you how long I have been dreaming about having cinnamon rolls. I only make them a couple of times a year because 1) they’re time consuming and 2) (and most importantly) I love them SO much that I always eat too many .  Here is my overnight cinnamon roll recipe(who wants to be making dough Christmas morning? not me) if you want to give them a try; they’re all whole grain and SUPER soft and delicious.

We made a couple of different foods to give away as neighbor/teacher gifts, a chex mix and this poppy seed bread which is made with half whole wheat flour and is sweetened with honey and apple sauce. We kept a loaf for our family and gave away three mini loaves and the next day my kids begged me to make more, and this time a double batch because it “wasn’t enough” :)! We love poppy seed bread at Christmas, and all the time!

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THE RECIPE:

Honey Sweetened Poppy Seed Bread
*Makes 2 8×4 inch loaves, or 6 mini loaves

1 c butter, melted
1/3 c unsweetened applesauce
2 Tbsp coconut oil, melted
1/2 c warm mlk
2 eggs
1/2 c honey
1 tsp vanilla extract
1 tsp almond extract
1 c all-purpose flour
1 c whole white wheat flour
1 tsp sea salt
2 tsp baking powder
1 1/2 tsp poppy seeds

Preheat oven to 325 degrees. Grease and flour 2, 8×4 inch loaf pans (or 6 mini loaves, or a combo of the two) and set aside. Cream butter, applesauce, oil, eggs, milk, honey, and extracts. Add remaining ingredients and cream until blended but not over mixed. Bake loaf pans 45 minutes (edges browning, tooth pick comes out clean), mini loaves 35 minutes.

*Always check pan five minutes before timer goes off because different ovens cook differently so it may need a little less or a little more time.

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Filed under Breads, christmas, Desserts

Crock Pot Black Bean Enchilada Soup

December is an abnormally busy month with all the recitals and performances we have added into our already very full schedule, and because of that, I’m finding that the only way we’re going to get home cooked, warm meals is to prepare in the morning or afternoon, which means we’re doing a lot of crock pot meals this month. I’ve taken a few soup recipes we enjoy and made them crock pot friendly, so if you’re a busy and need to prep in the mornings like me, give this one a try. And it is more of a medium heat when it comes to spices, so if you’re more on the mild side, omit the jalapeno and you could even decrease the chipotle chili powder as well, but we love spicy foods, even the kiddos, so we do it all!

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This is fairly easy, and it probably only takes about 10-15 minutes of work. You’ll chop and saute your veggies, and while they’re sauteing, I mix together all my spices and put them into the crock pot, then I put the cooked veggies, tomatoes and a cup of the broth in the blender, blend til smooth, dump that into the crock pot with the rest of the broth, add your torn up corn tortillas and cook it on low all day or on high for about 4 hours.

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Once it’s all done cooking, add in coconut milk and some black beans for texture and extra yumminess! Serve this warm and top with whatever toppings you like; I LOVE avocado so that’s always a must for me, and my kids also add some cheese and tortilla chips.

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Crock Pot Black Bean Enchilada Soup (vegan, gf)
*serves 8

1 Tbsp olive oil
1 medium onion, chopped
1 Tbsp minced garlic
2 carrots(12 baby), peeled and chopped
2 stalks celery, chopped
1 bell pepper, chopped
1-2 Tbsp jalapeno pepper, chopped  (canned or fresh; can omit this if you’re more of a ‘mild’ person)
1 1/2 tsp chili powder
1  tsp cumin
1 tsp ground coriander
1 tsp dried oregano
1/2 tsp chipotle chili powder
6 c vegetable or chicken broth
1 14.5 oz can diced tomatoes
5-6, 6” corn tortillas, torn into quarters

salt and pepper to taste
1/2 c coconut milk (full fat from a can; I like the thai kitchen brand)
1 1/2 c black beans

Toppings:
chopped green onions
sliced avocado
cheddar cheese
tortilla chips

In a frying pan, saute vegetables in olive oil over medium heat until vegetables are tender. Chop and saute your veggies, and while they’re sauteing,  mix together all the spices and put them into the crock pot. Put the cooked veggies, tomatoes and a cup of the broth in the blender, blend til smooth, dump that into the crock pot with the rest of the broth, add your torn up corn tortillas and cook it on low all day or on high for about 4 hours.  Add coconut milk and black beans and stir to combine.  Serve warm topped with any of your favorite toppings ( I LOVE avocado).

*You can also make this on the stove; just saute veggies in a larger stock pot and add spices, broth and tomatoes(blending the tomatoes in blender or with immersion blender) and bring to a boil. Tear the tortillas and add them to the soup. Cover and turn the heat down to low and simmer 30-45 minutes or until tortillas are breaking apart. Remove from heat and add the coconut milk and beans.

 

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Filed under crock pot, Dinner, gluten-free, Soups, vegan

Cranberry Ginger Green Smoothie

Green smoothies are a staple in our house. I have had one every morning for the past 6+ years. I have a basic recipe I follow (water, greens, fruit), but it changes slightly through out the year, depending on what fruits are in season etc.

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After Thanksgiving I had half a bag of cranberries leftover that I decided to freeze, not sure what I was going to do with them, and then when I went to make my green smoothie that morning, I pulled open the freezer drawer to grab some frozen fruit and there they were, just waiting to be used. I also cut up fresh ginger root, into small maybe 1/8 inch slices, and freeze those as well. Be sure to keep them in a ‘freezer’ ziploc bag. I’ve had trouble with freeze burned foods when I try to freeze them in normal sandwich bags.

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Start with your water and greens, and blend them in a high power blender until smooth. Then add in your fruit. I use about 10 cranberries which is around 1/4 cup. And here’s my half a lemon with the peel cut off, and my slice of ginger. In the recipe I put the lemon as optional, and that’s because it tastes great with or without, I just love using it because lemons are so alkaline and a great cleanser, but it’s okay if you don’t use it. Blend everything until it’s smooth, which is two, 50-second cycles on my Blendtec.

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I love this Pioneer Woman mason jar I got at Walmart last year. I use it every day. I love the handle because I often drink this smoothie as I’m driving kids to school in the morning and it’s nice to have something to hold onto to…less spills for me this way :). Enjoy!

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THE RECIPE:

Cranberry Ginger Green Smoothie (vegan, gf)

*makes about 40 oz

12 oz cold water
2 handfuls power greens (mixture of spinach, kale and chard. Can do just spinach)
1 stalk celery, cut in half
optional: 1 small handful parsley (parsley removes toxins and metals from your body; great cleanser)
optional: 1/2 lemon, peel cut off (another great cleanser and very alkaline)
1 apple, cored
1 banana, peeled
10 frozen cranberries (about 1/4 cup)
1/8” thick slice of ginger (fresh or frozen)
1 c frozen strawberries
1 c frozen pineapple (or frozen blueberries)

Pour water into high power blender. Add in greens and blend until smooth. Add remaining ingredients and blend until smooth (My Blendtec gets to the consistency that I like in  two, 50 second cycles).

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Filed under Breakfast, Smoothies, vegan

Baked Hashbrowns

We love your typical breakfast foods like waffles, pancakes, eggs, hash browns etc, but most days we don’t have time to make an elaborate breakfast, so we stick to things we have one hand, or faster foods like granola, green smoothies, toast or oatmeal for the everyday. Sunday is generally the only day of the week that we actually have time and want to make a big breakfast, but that being said, this year we have church at 9am(it changes each year) and often times Scott has meetings before church so we’ve made it a weekly tradition to have breakfast for dinner on Sundays.

Home made, baked hash browns are one of the breakfast items we make frequently (feel free to search my ‘recipe’ tab for more of our favorite breakfast recipes). For our family of 7, we usually use 2-3 large russet potatoes which we peel and cut into 1/2 inch cubes, sprinkle with oil and spices and cook for about half hour until they’re golden brown on the edges (I LOVE crispy hash browns! And you know they’re getting crispy when they’re browning on the edges..just watch it because you don’t’ want them burning). This many potatoes leaves us with zero leftovers, but that’s okay because we prefer hash browns fresh out of the oven so they’re nice and crisp.

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We cook our hash browns on silicone baking mats, but parchment papers works great too. By the way, right now Costco has a 3 pack of silicone mats (2 big, one small) for around $18. I bought one before I knew they had them at Costco, for $15! One! So I bought the one’s from Costco as well :), and now I have plenty.

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THE RECIPE:

Baked Hashbrowns
*Serves 6

2-3 large russet potatoes, peeled and cut into 1/2 inch cubes
2 Tbsp olive oil
1/2 tsp garlic powder
1/2- 1 tsp sea salt (1/2 tsp if you prefer less salt in your foods)
1/4 tsp ground black pepper

Preheat oven to 420 degrees. Line a baking sheet with a silicone mat or parchment paper. On the pan or in a large mixing bowl, drizzle the cubed potatoes with olive oil, sprinkle with spices and mix together. Spread out over pan so they’re not overlapping, and bake for 20 minutes, pull out and stir, and put back in oven for another 5-10 minutes until edges are lightly browned. Allow to cool for a couple of minutes in the pan. Serve warm.

 

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Thanksgiving Prep

We are celebrating Thanksgiving at my sisters house this year, in Idaho(they are vegan and gluten-free but we’ll have some turkey for my family and “gluten” rolls!). With Thanksgiving being only a week away,  we’ve got the menu planned out and I’ve already started some of the prep work because I do not like to be working in the kitchen all day on Thanksgiving. I don’t mind cooking for a couple of hours, but we also like to go out in the morning as a family and do something active like run a race or play sports, which  makes us feel like we’re kinda off-setting the large quantities of food we’ll be eating that day.  So I like to start prepping Thanksgiving dinner as early as possible.

Last week I made the dough for our dinner rolls and then froze the dough.

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I LOVE these homemade dinner rolls, they are so soft and fluffy AND they’re whole grain! Seriously amazing. This year I tried something a little different with my rolls. I used my same roll recipe, but then I followed the Lion House Pantry way of rolling out the dough, like you would cinnamon rolls, and then slathering the middle with melted butter, cutting it into rectangles, and rolling up the rolls, like pictured below. Since my dough recipe makes 24 rolls, I made half of the dough into orange rolls and we ate them immediately, and the other half of the dough, we rolled up and stuck in the freezer for Thanksgiving. I’m excited/curious to see  if the butter in the middle makes much of a difference. I might end up making another batch of rolls before Thanksgiving and freezing half again, because we love rolls!

This is a picture of the dough I rolled out and slathered with the orange zest for our orange rolls, but same idea for the Thanksgiving rolls, you’d just slather it with melted butter instead.

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Then I rolled them up like so,

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And they went straight into a gallon ziploc bag where I laid them all flat, and gently stuck it in the freezer( where they could still lay flat while they froze).

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I will also be making (or buying if I run out of time) a whole wheat pie dough crust this week and then the day before Thanksgiving I will put together the filling for a Pecan Pie and pour it into my premade dough. I love pecan pie, it’s probably my favorite pie ever, and I love that my recipe for pecan pie does not use any corn syrup.

What I haven’t quite figured out yet is when to do the potatoes. Should I bake my sweet potatoes and boil my mashed potatoes the day before? Or should I do it on Thanksgiving Day? I’m kinda leaning towards doing my yams the day before because once I put everything together, I bake it in the oven, so I could prep it all the day before and then just stick it in the oven on Thanksgiving. But maybe do the mashed potatoes the day of? Hum, decisions, decisions. If any of you have any suggestions, things that worked well for you, let me know! By the way, I love these Yams, they’re sweet as they should be but they also have a little added quinoa, chopped nuts and shredded unsweetened coconut which I love! Add’s some texture and nutrition! And I’ll definitely be making these Garlic Roasted Green Beans with Almonds, fresh the day of. I love roasted veggies straight out of the oven. I’ll make our maple syrup sweetened Cranberry Sauce  ahead of time as well (I need to post that recipe on here!), and then we’ll probably save the stuffing for the day of. My sisters going to make vegan mashed potatoes(so maybe I won’t even end up making  mashed potatoes), a vegan pumpkin pie, gluten free cupcakes and vegan mac and cheese. I’m feeling so excited just thinking about it! I’ll have to see if I can get her to do a guest post here some day because she has some great recipes (I’ve actually posted a couple of her recipes here already, with her permission); maybe I’ll get her to share some of her holiday favorites. We shall see. I’m taking next week off for blogging, so have a Happy Thanksgiving and check back in two weeks!

*Also, feel free to share some of your favorite holiday recipes with me on the comments or via email; I love trying new recipes!

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Tomato, Avocado and Bean Wrap

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Life is busy these days, whether you work, go to school or are a stay at home mom (like me with my five kids!) and I’m always looking for ways to save time, and that includes with food. But at the same time, I am not willing to sacrifice my health or the health of my family for convenience. Since we’ve been eating healthy, whole foods for the past 6 or so years, I’ve learned a few things about making quick and healthy meals. Planning ahead and being prepared is important because when I’m hungry and needing to eat, I’m not going to wait for something to cook for very long, and I’m not going to take the time to chop up a million different things. For example, I make my crock pot of black beans once a week, freeze half, and now I’ve got fresh and yummy home made black beans all week long that I can use for dinner or throw in my salads at lunch. And my crock pot black beans literally take 5 minutes to prep. Black beans are not expensive either, so now you’ve got healthy, quick food on a budget. I do the same thing with my quinoa and brown rice. I usually make one batch a week and just store it in the fridge and then it’s ready to grab and go for a quick meal.

I also find it helpful to cut up an entire head of lettuce, chop up a whole onion, cucumber, bell pepper, tomato or whatever produce I’ll be using at one time, that way I only have to take out, wash, and then clean up after this whole chopping process once and then they’re  all ready to go. I am SO much more likely to have a big salad for lunch when things are all ready pre-cut (and cooked like my black beans) because I’m so busy that I’m usually feeling very hungry by the time I can even think about food and if I have to take out all my separate produce items and wash them and cut them etc, I just end up doing something faster and easier. So, planning and prepping is important. And do it on a day/time that’s not super busy for you.

I often have salads or leftovers for lunch, and sometimes I’ll change up my salad by putting everything in a wrap. You can use whatever kind you like. If I have homemade whole wheat tortillas left over then I’ll use those, but I don’t like the store bought wheat tortillas so I’ll sometimes get these Teff wraps from Sprouts when they’re on sale. I like to warm up my wrap for about 30 seconds before I put all my toppings inside so that it’s nice a pliable. 2016-10-27-12-19-26There is no particular way of doing this, and you really can use whatever veggies you like or have on hand, but I will almost always use either avocados or hummus for creaminess, I love to use black beans and sometimes I’ll put some quinoa in there(both of those things make it so much more filling and add a ton in nutrition), and I love tomatoes and red onions and greens or sprouts etc.  I pull out my containers from the fridge with all my chopped veggies and I can throw this wrap together in one minute. Bam, done! And it’s healthy! I make this faster than I do my daughters PB&J (natural pb of course, and I get the fruit juice sweetened jelly).

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Tomato, Avocado and Bean Wrap

Toppings:
Tomato, chopped
Red onion, chopped
Avocado, cut in cubes
Black Beans
Hummus
lettuce, chopped
Sprouts
cucumber, diced or julienned
quinoa
Wrap/Tortilla of choice (I like the Teff wraps better than most store-bought whole grain tortillas; warm it up for 30 seconds then add your toppings)

Warm up wrap for 30 seconds in microwave. Spread on a spoonful of hummus, then add whatever toppings you like. Roll up like a burrito, cut in half and it’s ready to eat!

 

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Filed under gluten-free, Lunch, vegan, vegetarian