Hummus Veggie Wrap

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Ok, here it is,  a whole new twist on the wrap!  Not.  Actually all I did was substitute hummus for the cream cheese and turkey in the last post.

But hey, at least I’m posting, people!  Where are all the recipes I hear about but never see on this blog!?  Come on. :)

1 low carb tortilla

3 tblsp. hummus

Handful of baby organic spinach

2 tblsp. sliced black olives

3 oz. shredded carrot “sticks”

1/4 avocado, sliced thin

Tomato, chopped

Red onion, sliced thin

Spread the hummus over the tortilla and then layer remaining ingredients.  Roll, cut in half, eat!  About 340 calories.

Turkey Veggie Wrap

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I love wraps but usually do not feel like putting one together when I’m hungry!  So today I chopped up several days’ worth of ingredients for this low carb, low cal wrap, and now I am set for lunch for the week!

1 low carb tortilla

1 tbsp whipped cream cheese

Lettuce of your choice

2 oz thin-sliced turkey

2 tblsp. sliced black olives

1/4 avocado, sliced thin

2 oz. red onion, diced or thinly sliced

3 oz. carrot “matchstix”

1 small to medium tomato, chopped

Spread the cream cheese onto the tortilla, then layer remaining ingredients in order listed.  Roll wrap tightly into a “log,” and enjoy!  I had mine today with a couple of spicy green beans.

About 340 calories

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Peanut Butter and Banana Green Smoothie

After experimenting with a few peanut butter banana smoothies, I modified this one from greenthickies.com, and I like it the best because the flavors blend well — you can taste the peanut butter and the banana but neither overpowers the other.

1/2 cup water

1/2 cup rice milk (or other nondairy milk)

1 cup loosely packed mild greens (spinach, kale)

1 banana

2 tablespoons organic peanut butter

1/2 cup oats

Blend in order listed, unless you use frozen sliced bananas (which I highly recommend for this one).   If frozen, add bananas last.

About 440 calories

Strawberry Banana Almond Green Smoothie

Modified this from a recipe on incrediblesmoothies.com.  You can’t taste the tomato, but it rounds out the flavor of the smoothie and keeps it from being too “banana-y” if you know what I mean!

1/2 to 3/4 cup water

2 cups loosely packed spinach, kale, or other mild green

1 cup whole strawberries

1 banana

1 small vine tomato

1/2 cup oats

2 oz. whole almonds

Blend in order listed.  If you like your smoothie cold I suggest slicing and freezing the banana.  I slice them in a single layer onto a foil sheet; keeps them from freezing together in giant banana clumps!  Blend in frozen banana slices last.

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About 450 calories.

Pear and Almond Green Smoothie

Got this yummy recipe from greenthickies.com, a great website for green smoothies as well as what the site’s author calls “green thickies,” or smoothies that include rolled oats and nuts or seeds that make it a meal replacement.    Super easy and super tasty!  I just cut the recipe in half so the instructions below make one smoothie.

  • 1 cup almond milk or other non-dairy milk (oat, rice, soya, hemp, coconut drink or raw nut or seed milk)
  • 1 cup spinach, loosely packed. (Or any other mild greens)
  • 2 medium pears (2 cups)
  • 1/8 cup (2 oz) almonds
  • 1/2 cup oats (or 1/2 cup of cooked quinoa)

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Pulse spinach and milk in blender; then blend in other ingredients in order listed (I have my blender set to “smoothie”).   If you like your smoothie really cold, try freezing the fruit before you add it.

I ate this with a spoon – yummmmm.

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449 calories.

Lotsa fish!

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On my own over the past six weeks, so I dined on yummy fish frequently!  All of the above seafood was pan-seared and seasoned with paprika, garlic powder, onion powder, lemon pepper and sea salt.

 

Upper left – Sea bass and broccoli

Start  broccoli first; add about a tablespoon of olive oil to wok and cook over high heat for 4 or 5 minutes; add strips of seasoned sea bass and toss together frequently until fish is cooked through.

 

Upper right – Trout, spaghetti squash and brussels sprouts

Trout:  Sear on medium high heat in a nonstick pan lightly sprayed with olive oil, about 3 or 4 minutes per side, depending on size of trout.  Should be able to flake it with a fork when done.

Spaghetti squash:  Cut squash in half, scoop out seeds.  Place in bottom of large pan with about 1/3″ of water.  Bring to boil and steam until tender.  Rake a fork across the flesh to scoop out “spaghetti” strings; sprinkle with parmesan cheese, salt and pepper.

Brussels sprouts:  Wash sprouts and cut each one in half.  Paint the inside of each sprout half with olive oil, then sprinkle with onion powder, garlic powder, salt and pepper.  Place cut side down in a heavy-duty pan that has been pre-heated on medium heat.  As sprouts begin to sizzle and brown, watch the heat and possibly turn down to medium-low to ensure they do not burn.  Done when you can stick a fork through them easily.  Move to plate and sprinkle with parmesan cheese.

Lower left:  Salmon, brussels sprouts

Salmon:  Season salmon with above ingredients; spray a frying pan with spray oil and heat over high heat until a drop of water skittles across the pan.  Add salmon, skin side down (if it has skin).  Cook over medium-high heat until dark pink color on bottom half of fish has turned to light pink.  Flip and cook through.  For 1/3 lb it takes about 10 minutes or so.

Brussels sprouts:  Wash sprouts and cut each one in half.  Paint the inside of each sprout half with olive oil, then sprinkle with onion powder, garlic powder, salt and pepper.  Place cut side down in a heavy-duty pan on medium heat.  As sprouts begin to sizzle and brown, watch the heat and possibly turn down to medium-low to ensure they do not burn.  Done when you can stick a fork through them easily.  Move to plate and sprinkle with parmesan cheese.

Sautéed Sea Bass

Sea Bass and Artichoke

Adapted this recipe from Grilled Sea Bass on Allrecipes.com.  The main difference is I sautéed the fish in a pan on the stove rather than grilling it; the sautéed fish is crispier and looks prettier!  Just make these changes to the recipe:  Use the olive oil in the recipe to coat a large frying pan, rather than drizzling it on the fish.  Heat the pan (instead of a grill) on high until really hot, add the fish, then reduce to medium high heat.  Follow recipe for other ingredients and cook time.

Yummy with steamed artichokes!