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 Ice Cream??
Fitlato is the Fit Girls Guide version of “nice cream” or easy, healthy and dairy free ice cream. There are many varieties- I will share my favorite one here! Peanut butter and banana- aka the world’s greatest combination.
I never used to be a huge sweets person. Dessert wasn’t a big thing at my house growing up and I didn’t crave it… and then I don’t know what happened but now ending the day with dinner just doesn’t cut it for me on most nights. So, I am always searching for new, healthier dessert and treat options. Fit Girls Guide has some great options that don’t require too much work and are delicious. Today, I am going to show you the recipe for the Banana Peanut Butter Fitlato (like gelato… but healthier). You will need to have frozen bananas on hand which I always do because I always buy more bananas than I need.
You will need a food processor or a blender as well. I use my small one when I want to make just a batch for myself and the larger food processor if I am doubling, tripling or quadrupling the recipe. This recipe makes two 150 calorie servings.
- 1 frozen banana cut in to slices
- 1T peanut butter
- 1T coconut cream
- 1/2t vanilla bean paste (I don’t have this so I use vanilla extract)- if you do this you will want to use 1/4t extract
- 60 calories of 80% dark chocolate
Put the frozen banana, vanilla and coconut cream in to the food processor and pulse to chop. Then run the food processor until creamy.
Put in a bowl and add the peanut butter and chocolate. You can also add these in the food processor but it will be less “chunky”. I keep my PB in the fridge so I find that stirring it in later doesn’t really work- either put PB in the microwave for a few seconds or add it in to the food processor.
I recommend freezing for a few minutes to have it firm up a bit. If you are making it ahead of time and freeze it over night or for a few hours, then make sure to take it out for a few minutes before eating. Basically, you want it to be creamy and thick and not runny or too icy.
Enjoy! I will be posting more varieties soon!
Chia Seed Jam
Hubs loves jam, jelly, marmalade, really any fruit spread but I have never made it for him. So, when I saw that chia seed jam was a thing… I jumped right on it. This recipe is super easy to make and easy to customize to your preference. Even better, honey is the only sweetener!
We have been spreading it on muffins, adding it to our overnight oats and possibly also eating it out of the jar. I used blackberries, raspberries and strawberries for this one but I think it would work well with peaches or apricots too. You could even try it with frozen fruit if you dont have access to fresh.
- 3 cups of fruit (you can use any mix you like but make sure it adds up to 3 cups…ish)
- 2-4 tablespoons of honey
- juice of half lemon
- 2 tablespoons chia seeds
- wash fruit and cut any large fruit in to smaller pieces
- heat a medium saucepan and add fruit to bring out the flavor and make it easy to mash
- using a spoon or potato masher, mash the fruit as it cooks (the amount you mash depends on how thick or thin you want the jam to be)
- add the honey and lemon juice and continue to stir for 2-3 minutes
- add chia seeds, stir and turn off the heat
- pour in to a jar and let cool before you enjoy
*this should last about 2-3 weeks in the refrigerator