Avocado BLT via Guest Blogger Emily Bites.
Yields 1 sandwich
Hello again, my Flatout-loving friends! In case you didn’t see the previous post here for my delicious Hawaiian Ham & Cheese Melt, my name is Emily and I blog about lightened up comfort food recipes over at www.emilybites.com. I love to use Flatout flatbreads and Foldits because they taste great, they’re easy to work with and they are perfect for those like me who want to lead a healthy lifestyle without giving up any of their favorite foods or flavors.
One of the things that can be trickiest for those trying to lose or maintain their weight is to find healthy, portable lunch options that travel well, are easy to put together and don’t require an oven, stovetop, or any other appliances not often found in an office. For those of us “dining al desko” in cubicles or offices, this Avocado BLT is an easy, tasty sandwich that will fill you up and make you feel great.
To make this sandwich I used the Traditional White Foldit flatbread and layered on a hearty portion of buttery avocado, some crisp green lettuce, smoky center cut bacon and some juicy slices of tomato. Most BLTs traditionally use mayonnaise, but avocado is a fantastic healthy replacement (and I think it tastes better too!). Avocados have a rich texture that seems decadent, but they are full of vitamins and fiber and since they’re a healthy fat, they help you stay full until your next meal. To make this sandwich even easier, I like to make a batch of bacon in the oven to use in sandwiches and breakfasts all week long – it only takes 15 minutes and it saves you time throughout the week!
Time to trade in your frozen entrees, fast food or peanut butter and jelly and upgrade to something delicious your body will feel good about. Make your co-workers jealous, bring this Avocado BLT.
1 Flatout Traditional White Foldit Flatbread
¼ of a medium avocado, sliced
2-3 slices of tomato (I used 3 slices of a plum tomato)
2 slices of center cut bacon, cooked crisp
1. Spread the avocado slices across one half of the Foldit. Top with the tomato slices, bacon and lettuce and fold the other side over to close the sandwich.
Weight Watchers Points Plus:
6 per sandwich (P+ calculated using the recipe builder on weightwatchers.com)
212 calories, 25 g carbs, 9 g fat, 11 g protein, 7 g fiber (from myfitnesspal.com)
An Emily Bites Original
Just when we thought we couldn’t possibly pack more protein into our wraps, we’ve done it. We’ve created a new flatbread packed with navy beans and chickpeas for extra protein without compromising flavor.
We’re excited to share with you our NEW ProteinUP Carb Down Flatout Flatbread: an easier and tastier way to get the power of protein without excess carbs.
We think you’ll #FlatoutLove our NEW high-protein, low-carb flatbreads available in three flavors. Each flatbread contains 12g of Protein (more than TWO eggs!) and 8-10g of Net Carbs.
Protein provides long-lasting energy and reduces hunger and overall caloric intake throughout the day. By wrapping protein-rich foods in our new flatbreads, you could reach your daily protein intake in just one meal!
ProteinUP Carb Down will be available in grocery stores in 8 weeks.
In the meantime, we’ll be sharing high-protein/low-carb recipes with you using ProteinUP Carb Down. We’ll also be passing out ProteinUP Carb Down at The FitExpo in Los Angeles, California this weekend.
Here are the flatbreads to look out for in two months:
Core 12: Based on Flatout’s original wrap recipe, made with chickpeas
Red Pepper Hummus: Powered by chickpeas
Sea Salt and Crushed Black Pepper: Brought to you by navy beans
And below is a protein-rich recipe we think you’ll want to try:
ProteinUP Carb Down Egg White Wrap
320 Calories. 38 grams of Protein
Microwave 2 egg whites and ¼ cup mozzarella cheese until thoroughly cooked. On one end of wrap, spread egg mixture and top with 2 precooked turkey sausage links, 2 oz. chopped red peppers and spinach leaves. Roll, wrap and enjoy.
#ProteinUP and #FlatoutLove,
The Flatout Team
Hello, Flatout lovers! My name is Emily and I blog about lightened up comfort food recipes over at www.emilybites.com. I’m so excited to be guest posting here at Flatout Fresh today because my blog’s purpose is to show that you don’t have to sacrifice your favorite foods or flavors in order to lose weight or maintain a healthy lifestyle. Flatout flatbreads make that so easy, and they’re perfect for pizzas, wraps, and sandwiches like the one I’m sharing today. I’ll also be sharing my recipe for Chicken Pesto Flatbreads using Flatout Lights over on my own blog later this week, so make sure to stop by and check them out!
This Hawaiian Ham & Cheese Melt is a great way to get maximum flavor from your sandwich while sticking to your New Year’s resolutions and healthy eating goals. A toasty pan-grilled Rosemary & Olive Oil Hungry Girl Foldit is stuffed with sweet, juicy pineapple, melty, spicy Pepper Jack cheese, layers of thinly sliced honey ham and sharp Dijon mustard to make a quick and easy handheld that will delight your taste buds as well as your waistline.
I #FlatoutLove using Foldits flatbreads to make hot sandwiches because they grill up nicely and hold the contents really well. Plus they’re relatively thin, so you don’t have to overload them to get the perfect bread-to-fillings ratio. I based this particular melt on a panini I like to order at one of my favorite local restaurants, and it’s just as delicious for just a little over 250 calories. Next time I’ll stay home and make this instead – it’ll leave me room for dessert!
Hawaiian Ham & Cheese Sandwich
Yields 1 sandwich
1 Flatout Hungry Girl Rosemary & Olive Oil Foldit Flatbread
1 oz reduced fat Pepper Jack Cheese, sliced
2 tablespoons canned pineapple chunks in juice, drained
2 oz thinly sliced deli honey ham
¾ teaspoon Dijon mustard
- Spread the Pepper Jack slices across one half of the Foldit and place the pineapple chunks across the top of the cheese. Lay the ham slices over top of the pineapple chunks. Spread the mustard across the other half of the Foldit and fold that half over top of the ham and other toppings.
- Lightly mist a skillet or grill pan with cooking spray and bring over medium heat. Place the sandwich on the pan and cook for about 3 minutes until the bottom side is golden. Use a spatula to flip the sandwich over and continue to cook on the other side for another two minutes until cheese is melted and both sides of the Foldit are golden.
Weight Watchers Points Plus:
7 per sandwich (P+ calculated using the recipe builder on weightwatchers.com)
258 calories, 27 g carbs, 8 g fat, 23 g protein, 3 g fiber (from myfitnesspal.com)
An Emily Bites Original
On the day-after-Thanksgiving, meals are always a no-brainer. Leftovers. In fact, in most households, meals are a no-brainer a week or two after Thanksgiving. While we #FlatoutLove leftovers (sometimes even more than the meal itself!), it’s important to keep them interesting and mix it up. After all, no matter how delicious your Thanksgiving dinner was, there’s no reason to repeat it for every meal afterwards. Here are some ways to reinvent your Thanksgiving leftovers:
Chopped Salad: Chop up your favorite veggies and top with sliced turkey. One of our favorite chopped salad combos is: chick peas, carrots, celery, peas, tomatoes, black beans, dried cranberries, and a bit of cheese sprinkled on top such as feta.
Warm Chopped Salad: Take leftover veggies from your Thanksgiving dinner, chop them up, and add chopped lettuce. You would be surprised how much flavor the veggies add to the lettuce. You may not even dress.
Turkey Foldit: Fold up turkey, swiss cheese and honey mustard for a warm, savory meal.
Filling Breakfasts: Add a combo of your favorite leftovers (turkey, potatoes, veggies and whatever else you want to include!) into a pan for a hearty omelette or scrambler. You probably won’t even need the yolk, because of the leftovers’ flavor.
Turn Sides into the Main Dish: Drop the fork! Fold up or wrap up your favorite sides.
Celebrating Halloween isn’t just about carving pumpkins and collecting candy. We love that this holiday allows us to express ourselves in the kitchen, through costumes, and through festive decorations. Halloween gives us options, and who doesn’t want options?
So while we do love candy and pumpkin-carving, we also wanted to provide this activity to express yourself with friends and family this season. Perfect for a family dinner, a Halloween party dish, or for a passing-out-candy treat, our guilt-free Foldit Pumpkin Face Pizzas are a fun Halloween treat for you and your family to make together. Allowing everyone to customize their own pumpkin with their favorite toppings, we guarantee this activity will put a smile on everyone’s face.
Foldit Pumpkin Face Pizza
Prep Time: 10 Minutes
Cook Time: 14 Minutes
1 package Flatout Foldit® Flatbread
1 can or jar of your favorite pizza sauce
1 package reduced-fat Cheddar cheese, shredded
Favorite vegetables (cucumbers, red peppers, olives, etc.)
Olive oil cooking spray
Preheat oven to 350 degrees F. While waiting for oven to come to temperature, cut Flatout Foldit® Flatbread in half along the fold to create two rounds from each flatbread.
Spray cookie sheet with cooking spray and place 12 rounds on sheet. Bake for 6 minutes or until lightly golden. Remove, cool slightly and flip bread over to its other side, leaving oven on.
Spread each round with 1 tablespoon of tomato sauce and top with shredded cheese. Return to oven and bake for 6 minutes or until cheese melts. Remove from oven and arrange vegetables to create the face. Try red pepper strips for the mouth, cauliflower or broccoli for the nose, broccoli or cherry tomatoes for the eyes.
For added whimsy, place an upside-down cucumber end or broccoli stem at the top middle to create a pumpkin stem.
It has been a wonderful month of Spring Into Wellness recipes and advice. We hope you’ve enjoyed what our Flatout health experts have shared with you and look forward to hearing your thoughts on any of the dishes you create at home! Our final post comes from Nicole Silva, who is giving her best tips for keeping picky eaters happy and making a meal with a protein punch. Bon appetit!
If there is one misconception people have about dietitians, it’s that we have perfect diets. I could take it a step further and say a lot of people think our kids are fabulously well-rounded eaters. Well I’m here to tell you that neither of those stereotypes is true – at least not for me!
My three-year-old daughter has been a great eater until recently. All of a sudden my good eater has become picky…and it is driving me insane! I find protein to be my biggest struggle. Chicken, turkey, steak and even fish used to be easy meals for her. Now it is only a certain kind of chicken, maybe a turkey meatball. Often, she leaves the dinner table only having eaten fruit or yogurt. Sound familiar?
After re-reading one of my favorite books from graduate school, “Child of Mine” by Ellyn Satter (check out her website – it’s fabulous!), I altered my methods. Satter’s idea is basic. It is the parents’ responsibility to provide a child with food. It is the child’s responsibility to eat it. So I stopped pestering her. I make one meal at dinner for everyone, and it includes a major form of protein, poultry, lean red meat or fish. I always serve it with fruit and/or vegetables, most of which she willingly eats. If she decides she doesn’t want to eat the protein, there is always yogurt or a peanut butter and jelly in the fridge.
Otherwise, when dinner is over, so is meal time. I find that if she is hungry (translation: no snacks before dinner), she eats. If not, she won’t starve. I stock the fridge with a lot of healthy choices, make sure she takes a multivitamin and know that I will look back and realize it wasn’t worth stressing over!
This calzone recipe is packed with protein, delicious and super easy to make. Enjoy!
Ham and Cheese Calzone
- 2 Flatout Soft 100% Whole Wheat Wraps
- 1/3 lb low sodium deli ham
- 1/3 lb low fat Swiss cheese
- Jar of roasted red peppers, chopped
- 1/2 cup shredded Monterey Jack cheese
Preheat oven to 350°F. Coat a cookie sheet with cooking spray. Lay each wrap on the cookie sheet. Divide and layer ham, Swiss cheese and roasted red peppers evenly between each wrap, leaving 1 inch around the edge. Sprinkle with Monterey Jack cheese. Roll tightly by folding each edge in, starting with a long side. Flip over and make two small slices with a knife to allow for venting.
Bake for 15-20 minutes until crisp and golden. Slice in half and serve!
We’d love to hear your fresh perspective!
- What are your strategies for helping picky eaters clean their plates?
Happy Wednesday! Thanks to all who attended our #SpringIntoWellness party on Twitter last night. We had a great time chatting with you! If you missed it, you can still view all tweets by clicking here.
Today Kristine Van Workum is sharing her insight on the benefits of eating whole grains. We think you’ll love her unique and delicious recipe. Bon appetit!
Most of us are already familiar with the health benefits of whole grains: rich in fiber, vitamins, minerals, phytochemicals and antioxidants, they’ve been linked to a decreased risk of obesity, diabetes, heart disease and certain types of cancers. And the list goes on and on. The term “whole grain” means that all three parts of the grain kernel are intact, which includes the germ, bran and endosperm layers. Every month the Whole Grains Council features a different whole grain to spotlight. May brings attention to the whole grain amaranth. Amaranth is a gluten-free grain, and thus growing in popularity among those who have Celiac Disease or who avoid wheat/gluten-containing foods/grains. Never heard of it? Don’t worry – here’s your chance to learn and try something new!
Nutritionally, amaranth provides a good dietary source of protein, fiber, iron, magnesium, phosphorus, copper, selenium and Vitamin B6, and is an excellent source of manganese. It also contains more than three times the average amount of calcium, and it’s the only grain documented to contain Vitamin C. For more information on amaranth and its health benefits, visit the Whole Grains Council website.
Since this is my last recipe post for Flatout this month, I decided to create a more unique dish using amaranth, especially since I’ve never cooked with it myself. I always encourage my patients to try new foods so I wanted to follow my own advice. In the recipe below I have replaced what would normally call for bulghar (or cracked wheat) with amaranth. I hope you enjoy the recipe and experimenting with this more unusual whole grain!
Flatout Kibbeh & Amaranth Wrap
Ingredients for Kibbeh:
- 4 Flatout Soft 100% Whole Wheat Wraps
- 1 lb 93% (or leaner) ground beef (you can also substitute ground lamb, chicken or turkey)
- 1 medium onion, finely chopped
- 1 tsp salt
- 1 tsp pepper
- 1 Tbsp cinnamon
- 1 Tbsp all spice
- 1 cup amaranth (rinsed in cold water)
- 2-3 Tbsp pine nuts
Ingredients for Condiments:
- 1 cucumber, seeded, peeled & chopped
- 1 cup plain yogurt
- 2-3 Tbsp fresh mint, chopped
- Salt and pepper to taste
- Sliced tomatoes and red onions
Preheat oven to 350ºF. Combine all kibbeh ingredients, then form into logs or patties (meatball size) – this is a fun hands-on job for kids (just be sure to wash hands well after handling raw meat)! Bake on a cookie sheet for ~30 minutes or until fully cooked. While kibbeh is baking, prepare condiments. Mix cucumber, yogurt, mint, salt and pepper for cucumber-yogurt sauce. Slice tomatoes and red onions. After kibbeh is done baking, assemble wraps using Flatout Flatbread, kibbeh, cucumber-yogurt sauce and tomatoes/onions as desired. Enjoy!
We’d love to hear your fresh perspective!
- Have you ever made a recipe with amaranth? What ingredients did you use?