Last weekend hubs and I celebrated our anniversary/babymoon at Rancho Bernardo Inn in San Diego. It was literally perfect right down to the lavender infused coconut lemonade. We spent the days at the pool and just relaxed at the resort. We are not usually sit […]
Tag: fit girls guide
Pancakes are a weekend tradition in our house but last weekend I really wanted to use our waffle maker to make healthy waffles! I also wanted to make something that would use the delicious Farmer’s Market Fruit we had that was probably going to go […]
This has been a lazy week in our house. We usually have a million after work activities and are running around working out, seeing friends or making dinner. When we finally make it to the couch to catch up on our favorite shows it is close to 9pm. This week though we have slowed down and spent more time making dinner and hanging out at home. Plus, we have plenty of shows to catch up on. Our current favorites are Master of None, The Unbreakable Kimmy Schmidt and of course, Bachelorette.
This slower pace has also allowed us to make some delicious dinners and take the time to enjoy them. This dinner did not at all turned out as planned and the kitchen was a MESS but it was healthy, colorful and delicious. We also had leftovers to take for lunch!
There are so many fun and easy ways to customize this meal. I hope you can find a way to make it perfectly to your liking and enjoy!
Also, I need to take a minute to love on this peanut sauce. It is so easy to make and adds so much flavor to veggies. I plan to use it over and over!
Crunchy Veggie Wraps with Peanut Sauce
This delicious wrap can be made with a variety of veggies and wrapped with a tortilla or lettuce. The peanut dressing really gives this dish an extra flavor punch!
- 4 medium sized carrots
- 3 cucumbers you could add or sub bell peppers, zucchini or any other veggie you wish
- 10 oz brown rice I use the Trader Joe's Frozen Brown Rice
- 1/2 cup hummus
- 1 avocado
- 2 tbsp cilantro
- 4 wraps lettuce, collard greens or tortillas
- 3/4 cup peanut butter
- 2 tbsp honey
- 1/4 cup soy sauce or coconut aminos
- 1/4 cup rice vinegar
- 1/4 cup water
- 1 clove garlic
Assembling the Wrap
Slice carrots and cucumbers in to match sticks
cook the rice
spread the hummus on your wrap (tortilla, lettuce, collard green, etc) then pile 1/4 of the ingredients on to the wrap
Put all ingredients in to a blender or food processor and blend until combined
This works with a variety of veggies and you could easily add protein like chicken, shrimp or tofu. I love the colors, crunch and most of all- the peanut sauce.
Healthy, no sugar added, grain free, surprise filling, easy AND delicious!
I am unable to buy the right amount of bananas. Sometimes I buy too few but most of the time I buy way too many and am left with brown bananas that I cut up and put in the freezer. So this weekend I decided to put some of those bananas to use. These muffins are a perfect sugar free (if you omit the chocolate chunks), gluten free treat and hubs was very happy to find that there is a secret ingredient in the middle.
One of the best parts about this recipe is that you can add all the wet ingredients and mix and then add all the dry and mix- no need to do anything extra or fancy. The second best thing is licking the almond butter covered spoon.
I think you could use any sort of nut butter- cashew, peanut, almond, sunflower depending on your taste. I used coconut flour and love the way the texture and taste turned out.
1.75 cups mashed bananas (about 4-5 medium bananas)
3 eggs (I put them in warm water for a few minutes to make them room temperature)
3 tablespoon coconut oil (melted)
1.5 teaspoon vanilla extract
1/4 cup almond butter + 1/4 cup of almond butter (divided)
1/3 cup coconut flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon of salt (unless you are using a salted nut butter)
4 oz dark chocolate chunks or chips (you can omit these to eliminate added sugar or add more or less depending on your taste)
Preheat Oven to 350 degrees and line muffin tin.
Combine banana, eggs, coconut oil, vanilla extract and 1/4 cup of almond butter.
Add coconut flour, baking soda, baking powder and salt.
Fold in chocolate chunks.
Put one large spoonful of batter in the bottom of the pan.
Add one large spoonful of almond butter.
Top with another large spoonful of batter.
Bake for 20 minutes until a knife comes out clean.
Cool on a cooling rack for 15-20 minutes.
You can add extra almond butter to the top and eat with bananas, coffee, chocolate or alone. This recipe should make 12 and they should last about 5-7 days in the fridge… but they don’t last that long in our house!