12! Protein-Packed Vegan Wraps

Hi Everyone!

Sorry I've been a little M.I.A. but my new job is keeping me fairly busy so I haven't had much time to sit down and relax. Today is my day off and it's kind of just gone by too fast already, but at least I have a few more days and then it's my weekend off.

Today I'm going to share with you twelve easy and delicious vegan-friendly wraps. Just because you're vegan, it doesn't mean you can't make a good hearty sandwich (or wrap). I prefer wraps to sandwiches, I'm not sure why. Maybe because they are cute?

Many people think just because someone who is a vegan or vegetarian, that all they eat is vegetables and fruit. That is not necessarily true, although I do love a good salad! I'm going to share some delicious ways to make your wrap flavorful and fun in twelve different ways so you can never get bored!

TWELVE(12) VEGAN-FRIENDLY WRAPS

1. SANTA-FE WRAP: Chopped greens/shredded lettuce, chopped tomato, black beans, avocado, nutritional yeast, and fresh salsa.


2. HUMMUS & VEGGIE WRAP: 1-2 Tablespoons hummus, fresh vegetables (zucchini, carrots, tomato, cucumber, etc.), red kidney beans, and nutritional yeast.


3. EGGPLANT "PARM" WRAP: Caponata (Eggplant Dip), sauteed or grilled eggplant, Daiya mozzarella cheese and/or nutritional yeast.


4. PB & BANANA: 1-2 Tablespoons peanut butter, half of a banana (sliced), drizzle of honey or agave nectar, sprinkle of cinnamon.


5. GRILLED PORTOBELLO: Grilled portobello mushroom cap, balsamic vinegar, salt & pepper, Daiya mozzarella cheese.


6. EDAMAME: Fresh greens/lettuce, scallions, edamame, craisins, balsamic vinaigrette, sprinkle of garlic powder, nutritional yeast, salt & pepper.


7. CHICKPEA "TUNA": Fresh greens/lettuce, Mashed chickpeas, chopped celery, onion, garlic powder, salt & pepper, earth balance veganaise "mayo."


8. ALMOND BUTTER & BANANA: 1-2 Tablespoons of almond butter, half of a banana (sliced), sprinkle of cinnamon, drizzle of honey or agave nectar, small handful of pecans or almonds (for extra crunch)


9. MEATLESS MEATBALL: Vegan meatless-meat crumbles or meatballs, marinara sauce, Daiya mozzarella cheese, salt & pepper.


10. TOFU: Marinated tofu, soy sauce, hoisin sauce, ginger, white rice, sugar snap peas, salt & pepper.


11. CHICKEN-LESS TERIYAKI: Chicken-less chicken, teriyaki sauce, fresh greens/lettuce, red onion, tomato, pineapple, salt & pepper.


12. BEAN BURRITIO: Chopped lettuce, rice, black beans, corn, avocado, tomato, Daiya mozzarella cheese, salsa, salt & pepper.


I seriously could go on and on because there is so many possibilities, but these are just some examples if you ever want to experiment and try one out for yourself. All of these wraps are healthy, and filled with good protein and healthy fats which will fill you up and keep you satisfied for a long time!

Wraps are simple and easy to take to-go on the road or to pack for work!

Low Cal Vegan Peanut Butter Cups

Since my mind is in "lala" land right now, this post is going to be short and sweet.

I had full intentions to write up a big blog post since I got home from work early...well that plan wait straight to the gutter. You know how it goes. Get home from work, futz around, surf the web, and before you know it...oops it's already almost time for dinner. I guess I will leave that for my day off.

Today I'm going to share with you a recipe using two of my most favorite things:

Chocolate & Peanut Butter

It's absolutely the best combination...in my opinion anyways. I'm sure a lot of you can agree on this one. So when I became a vegan, I knew my Reese's Peanut butter cups days were sadly over. Sure there are brands that offer vegan alternatives such as Justin's Peanut Butter cups, which are available to purchase in most supermarkets such as Stop & Shop. But who wants to pay $1 for one measly cup?! Not me, that's for sure. So I found a recipe and adjusted it to my tastes and preferences, and re-created my own healthy version of a "Reese's" Peanut Butter Cup. These are perfect for your mid-day chocolate cravings when you want a little treat!

Healthy Vegan Peanut Butter Cups
Serves 12

Ingredients

For the Bottom Layer:

• 2 tablespoons coconut oil (melted)
• 1/4 cup powdered peanut flour (such as PB2)
• 1/4 cup water
• 1/4 cup cocoa powder
• 1 teaspoon vanilla extract
• 1 packet of stevia

For the Top Layer:

• 2 tablespoons coconut oil (melted)
• 1/4 cup powdered peanut flour (such as PB2)
• 1/4 cup water
• 1 teaspoon vanilla extract
• 1 packet of stevia

 

Directions:

1. Line a mini-muffin tin with 12 mini cupcake liners.
2. Mix your powdered peanut butter with your water for each layer, set aside.
3. In two separate bowls (one for bottom layer & one for top layer) mix together all of your ingredients, including your peanut butter mixture for each.
4. Divide the bottom layer evenly between your 12 cupcake liners. Next add your top layer (peanut butter layer) on top of your bottom layer (chocolate layer).
5. Freeze for at least 10-20 minutes before eating. Store these in the freezer!

I like to plop these out of the freezer 5 minutes before enjoying!

Nutrition Information
(Source MFP)

• Calories: 60
• Total Fat: 5 grams
• Total Carbs: 3 grams
• Total Protein: 2 grams
• Total Sugar: 0 grams

Healthy Oatmeal Pancakes

When I was a kid growing up, I'd always look forward to sleeping over my grandma's house.

It was the absolute best for a number of reasons:

1. No parents

2. Bed time wasn't enforced

3. Fun and silly games

4. Pancakes for breakfast

Every time I'd sleep-over my grandparent's house, my grandma would whip up some fluffy and buttery pancakes for breakfast the next morning. She would be creative sometimes, and even form them into mickey mouse ears and throw in some M & M's for a little treat.

Now, I'm grown up. Unfortunately my sleepovers at grandma's house are now over. I've also cleaned up my bad eating habits, but who says you can't make delicious pancakes healthy?

Here's my healthy spin on my favorite child-hood breakfast:

Healthy Single-Serve Oatmeal Pancakes

Ingredients:

• 1/2 cup rolled oats
• 1/2 cup unsweetened almond milk
• 1 teaspoon chia seeds
• 1 packet of Truvia (or other sweetener)
• 2 tablespoons of unsweetened applesauce
• 1 teaspoon sugar-free maple-syrup

Directions:

1. In a small mason jar or container, combine all your ingredients. Shake or stir until everything is well combined. Store in your refrigerater overnight.
2. The next day, take your oat mixture out of the fridge. Your mix should be almost like pancake batter consistency.
3. Heat a skillet with non-stick cooking spray. Pour your oatmeal batter onto the pan, and form into one or two small patties. Let them sit and cook for at least 3-5 minutes.
4. Once you are able to, flip over your patties and cook the other side. Cook your pancakes until lightly browned and cooked through.
5. Once they are ready, transfer your oatmeal pancakes onto a plate. Serve with some more maple syrup, and other toppings you'd like to add (fruit, cinnamon, chocolate chips, etc.)

Nutrition Information

(Source: MFP)

• Calories: 203
• Total Fat: 6 grams
• Total Carbohydrates: 36 grams
• Total Fiber: 7 grams
• Total Protein: 7 grams
• Total Sugar: 1 gram