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

Why I Became Vegetarian

I was going to make a blog post about this sooner or later, so I thought I'd write about it now while you're getting to know me a little better.

I haven't been a vegetarian for that long. Actually it will only be two years this August. When I left for college, I had the worst eating habits ever.

Here is a list of the foods which I ate before college (which is very short):

• Chicken
• Steak (This was a treat in my household)
• Spaghetti
• Pizza
• Peanut Butter Sandwiches
• Turkey Sandwiches
• Chips, Cheez-its, Pretzels, etc.

Honestly though, I don't think I could expand on that list anymore besides maybe french fries and cookies, does that count? Basically, I ate like complete crap and there was no fruit, vegetables or dairy in my diet. I also didn't eat breakfast unless my mom shoved a pop-tart down my throat.

Then I went to college, and I had to expand my taste in foods because I didn't have my mother cooking to my needs anymore.

After moving to college, I expanded my food list to:

• Fish
• Fresh fruit (apples, bananas, oranges, etc)
• Cereal with milk
• Yogurt
• Fresh vegetables
• Hummus
• Beans, Rice, Quinoa, etc.

When I changed my diet, my whole entire life changed. Not only did I lose weight, but I felt good about myself. My appearance, energy, and attitude was better, and I also started to run faster and stronger.

But okay, why vegetarianism?

Well, since moving to college, I always toyed with the idea. I met a couple girls on the cross country team who were vegan and I basically looked up to them. They were amazing. These girls were everyone's best friend. They had everything going for them; brains, beauty, friends, and well...they were really really fast. I thought maybe if I was vegan or vegetarian, that I'd be just as good as they were. My junior year, I decided to try vegetarianism. It lasted a good 2 months. It's not that I didn't miss meat or anything, I just was not feeling my best and was fatigued all the time. Then again, I wasn't fueling myself with the proper nutrients back in college so not being a vegetarian in college was probably the best decision I ever made.

After graduating college, I came home and started to listen and fuel my body better. If I was hungry, I ate. If I was full, I stopped eating. If I really wanted ice cream, you better believe I got myself some ice cream. So when I got my life back on track, I decided to try vegetarianism again. But this time, I did it right. Sure it also helped that I was home and my mother bought most of my ingredients, but that's not the point...really. 

I decided if I was really going to be a vegetarian, then I needed to eat well and that included good protein, vitamins, and healthy fats. The only thing I was excluding from my diet was really just chicken and beef. To be honest, I never was a fan of meat. Sure it was good, but if you asked me today what I really miss from my carnivore days...I'd say "My mom's home-made chicken cutlets." That's really the only thing I enjoyed that my mom made "meat-wise," and I still get a ping of jealousy when I smell it in the kitchen when she cooks if for my dad. Anything else though, burgers, steak, bacon, etc...don't miss it in a heart-beat. Burgers were only a once in awhile occurrence when my dad and I were on our own for dinner, and steak was only cooked for special occasions in my house. And bacon...never liked it, ever.

So when people ask me today, Why are you a vegetarian?

I still am kind of stumped at what to exactly say. It really wasn't about the animal cruelty, but don't get me wrong...I love animals. But I know that by not eating meat, it's not going to change the fact that animals are getting slaughtered every day. People need to live, and I understand that. I guess what it really is all about, is my true well-being. I feel better with this life-style. I love eating fresh vegetables, fruit, fish, cheese, tofu, eggs, grains, etc. I also like to share my love for this food with my family, and cook and bake healthy but delicious things. Just because if something doesn't contain meat or butter, it doesn't mean it doesn't have to taste good.

Now for the past month and a half or so, I have become vegan for Lent. It never dawned on me that it would be possible to live this kind of life-style. It limits a lot of your options and you really need to read the labels. However, I have come to realize that I feel EVEN BETTER about myself. I have cut out all dairy which is in a lot of things including ice cream, yogurt, cheese, chocolate, creamy salad dressings, mayo and even some breads. I have also cut out anything that contains eggs, and of course fish...my love. Now this may sound like a lot...because it is, but if you asked me if I missed any of it, I'd probably say no. Well maybe I miss a few things, but I truly believe that I have lost most of my cravings since starting this diet. And there are so many alternatives; there's dairy-free cheese, milk, ice cream, chocolate, mayo, dressing, etc. But does being vegan automatically make you healthy? NO. There are plenty of processed and packaged foods including OREOS (yes oreos are vegan) that are not healthy for you. You need to include fresh vegetables, fruit, grains, nuts, beans, etc, while also including some daily exercise.

Did I completely deprive myself on this diet? NO. I treated myself to vegan ice cream, animal crackers, cookies, etc. but in MODERATION. I also am a very active person, and it's no problem to burn off those calories. But by no means am I going to live this lifestyle FOREVER. Maybe down the road I will, but after Lent...I'm going to treat myself to a piece of grilled salmon, and a Ralph's Italian Cream Ice because I deserve to. 

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