Spinach Flat-Out with Harvest Chik’n Salad

Have I told you how much I love Light Flat-Outs?  If not, let me tell you, if I have, let me tell you again.  I love Light Flat-Outs!!!!!  90 calories, 9 grams of fiber, 9 grams of protein, no bad ingredients.  What is not to love?

I made a vegan chicken salad using, chopped vegan chicken, dried cranberries, raw pistachios, almonds, and walnuts and finely minced red onion, celery and green apple. I made it rich and creamy with a little vegan mayo, vegan sour cream, a drop of agave, 1 tsp. of Dijon, and 1tbsp. of vinegar.

I lined my flat-out with baby greens, put my chicken salad on top, and rolled it like a spiral and cut it in half. Viola!

Guess who’s coming to lunch?

Today was the last day of school and that means…Mya’s home for lunch!
After a 1/2 day, by the time Mya was home, she was starving.  I knew she would be and I was ready with her favorite lunch.
Today was the first day that I was able to pick fresh squash from my garden and it was a good thing, because Mya loves quinoa and loves squash just as much!


It only took 15 minutes to put this delicious and nutritious lunch together.  First, I rinsed 1cup quinoa, and put it on the stove in 2 cups water and 1/2 low sodium vegetable bouillon cube. 
While waiting for that to come to a boil, I quickly sliced 2 squash thin and placed them on my pre-heated PAM coated double burner griddle.  It takes about 7 minutes to get them browned. So I made the colorful salad.

The salad consisted of, mixed baby greens, roasted peppers, diced cherry tomatoes, sliced snow peas, marinated tofu, olives and marinated artichokes. 
After flipping the squash and cooking the rest, the quinoa was done and salad was ready.



Time to eat…
And, all gone it was!

She wore it well….

Pita Perfect Lunch

I love whole wheat pitas.  You get so much bang for your 110 calorie buck and even a few grams of fiber too. Tired of ripped pitas that are too thin or too thick?  Try this new twist on your pita…Don’t cut it open.  Use it as a grilled flatbread, it can be topped and folded like a taco to eat.  On my pita, I made it Mediterranean style with vegan chicken strips, olives, roasted peppers, sun dried tomatoes, and spinach-artichoke hummus was my base.

Recipe for 1 Pita:

1/2 cup shredded vegan chicken

1 tbsp.Wegman’s Lemon Vinaigrette) You can use Italian, Balsamic or Greek

2 tbsp. Hummus, flavor of your choice

1 WHOLE WHEAT 6” Pita

1/2 roasted pepper, sliced in thin strips

2 tbsp. jarred Sun Dried Tomatoes

1 tbsp. Green Olives, sliced

Cooking spray or a little Olive Oil to brush the pita before warming.

Heat you dry pan on medium until hot. Spray your pita on both sides with cooking spray, or gently brush on a little olive oil.  Place in hot pan.  Sprinkle seasoning of your choice on the sprayed pita.  I used a Mrs. Dash table seasoning.  Cook pita a few minutes, before it gets crisp, flip it over for 1 minute, then remove it from stove to cool.

Spray pan, add your vegan chicken.  Stir it frequently until hot.  When you know it is about cooked, turn the flame off, add 1 tbsp. vinaigrette, mix around cover and allow to marinate while putting together your pita.

Place pita on plate, smear a generous 2 tbsp. of hummus over the entire pita.  Begin topping on 1/2 of the pita with your olives, sun dried tomatoes, and roasted pepper.  Then top the other 1/2 with the chicken.  It should look like this.

Then fold it in half and enjoy!

Happy Father’s Day

 

Key Lime Cream Pie topped with lime-agave macerated strawberries in a granola crust.

Nothing says refreshing summer dessert like zesty lemons and limes with any berry.  This is a tofu based cream pie.  It was simple and only needed an hour to set in the fridge.

PIE:

1.5 packs of  firm tofu drained

4 scoops vanilla soy protein powder (my secret weapon in all my tofu puddings and moose)

1/2 cup key lime juice

1/4 cup almond milk (more or less depending on the moisture of your tofu)

1 teaspoon vanilla

1/3 cup granulated raw sugar (more or less sugar depending on how sweet you protein is)

1 lime for zest

1 granola crust

Place tofu. protein powder, lime juice, milk, vanilla and sugar in the food processer.  Place on high, blend for several minute until thick and smooth.  Should be the consistency of pudding.  If it seems to thin, you can always add a little more protein powder. 

Pour mixture into the granola crust.  Even it out.  zest 1/2 of a lime on top.  Refrigerate uncovered for a hour or more to set.

TOPPING

1 pint fresh organic strawberries, quartered

Remainder of lime for zest

1/2 cup agave nectar

1/4 cup lime juice

In a small pot, warm the agave nectar to a simmer.  Wisk in the lime juice.  Bring back to a simmer for about 3 minutes.  Turn off.  Pour in a bowl to cool in the refrigerator about 20 minutes.  Once the liquid is cool, add all of the berries.  Zest the rest of the lime into the bowl.  Cover and let soak until the ready to serve.

Once the pie is done and ready to serve, slice it and gently top it with a generous amount of strawberries and syrup.

This was a crowd pleaser.  Light, decadent, refreshing, and a healthier dessert than most.