Veggie Tortilla Roll-Ups
4
servings30
minutes40
minutes300
kcalIngredients
½ cup hummus
Check for seed oils in hummus. Most have sunflower oil. Make your own by using organic garbanzos, fresh organic garlic, salt, and EVOO.4 whole-wheat tortillas
2 medium carrots, peeled and grated (about 1 cup)
1 avocado, sliced
Directions
- Spread 2 tablespoons of hummus on each tortilla, taking care to cover the edges since the hummus will act as a glue to hold the wrap together.
- Sprinkle ¼ cup of the grated carrots along the near edge of each tortilla, and lay a fourth of the avocado slices on top of the carrots
- Roll up, slice in half diagonally and serve.
Notes
- Tortilla roll-ups (make sure they aren't filled with seed oils!) are an easy way to pack veggies and protein into lunch – and it’s easy to substitute ingredients if your kids have different food preferences. Catherine’s recipe suggestion is a delicious combination, but feel free to include goat cheese or other veggies such as shredded beets, bell peppers or sprouts. (I like to use non-grain "tortillas" which are fruit or veggie wraps..they are a bit pricey but so worth it for those who are sensitive to wheat or other grains)
Homemade Granola with NO Unhealthy Seed Oils
4
servings30
minutes40
minutes300
kcalIngredients
4 cups of sprouted GF oats
2 Tbsp cinnamon
1 TBSP natural salt
1/2 cup raw local honey
1/2 cup melted coconut oil or Irish grass-fed butter
(if you're a breast-feeding mom add 2 Tbsp brewers yeast and flax meal to support lactation and milk supply
Directions
- Mix together in a large bowl
- Set oven to 300 and spread granola over parchment paper on a baking sheet.
- Bake for 30 mins
- Let cool for 30 minutes, then get crunchin!
A Healthy Pumpkin Latte
4
servings30
minutes40
minutes
Did you know that on average a Pumpkin latte has about 400 (empty) calories and 13 grams of fat, 8 grams of them saturated! Great news! I found a healthy alternative that also tastes great.
Ingredients
1/2 cup unsweetened vanilla almond milk
3 tablespoons pumpkin puree
1 teaspoon pumpkin pie spice
1/2 teaspoon vanilla
2-3 drops of liquid stevia (or sweetener of choice)
8 ounces brewed coffee (or 1-2 shots of espresso)
Sprinkle of cinnamon
Directions
- In a cup or saucepan, mix together almond milk and pumpkin.
- Cook on medium heat on the stovetop or microwave for 30-45 seconds.
- Remove from heat, stir in vanilla, spices, and sweetener. Place in a cup and use a frother to foam the milk. You can also use a blender —process for 30 seconds or until foamy.
- Pour coffee into a large mug; add the foamy milk mixture on top. Sprinkle with cinnamon. Enjoy!
Notes
- I suggest making a few days worth ahead of time. Store it in an airtight jar in your refrigerator. Don't worry about the pumpkin residue at the bottom.