Meat free Hummus Wrap

Okay so I made this one afternoon and fell totally in love. I've made it about 10 times since, adjusting things around, trying different stuff in them and no matter what, it's always good!

First of all, I found these awesome low calorie wraps. They are called "Flat Out" and they are 90 calories. I love that they are soft, but be warned, wet wraps like stuff loaded with salsa causes them to fall right apart. But for the hummus wrap, these are perfect.

So onto the super easy part...
Just spread some Hummus (I've used plain and roasted red pepper) onto the wrap. I use 2 tablespoons. Then I add one tablespoon of ranch. I just love ranch and can't seem to cut it out of my diet.

I slice the cucumbers into long slices and layer them onto of a bed of spinach. Then I added some sprouts and some egg whites on this one.  Sprinkle a little garlic salt and enjoy!!

Alternate foods I've used have been onions, peppers, sunflower seeds and fresh green beans, but the options are unlimited!

Chicken Salad with Greek Yogurt

One of my favorite meals in the summer is without a doubt, Chicken Salad.

It's so light and fresh that it just makes me go "Ahhh".  And with 10" of snow on the ground, the farthest thing I'm feeling right now is "Ahhh" LoL. So I'm thinking to myself...I'd really love some Chicken Salad right now, to make me remember that lovely summer feeling it gives me.

But how one earth can one eat Chicken Salad when she's going through a Lifestyle change and calorie counting? I mean, it has TONS of mayo in it!!

I HAD to figure out a way to make it, and make it healthy, so I Googled my little heart out and talked to some girls I'm in a group with...the main consensus was...Greek Yogurt.

Ok...sure...sounds great! I've never had it and it's so good for you, of course it was the logical explanation. So I trek into the kitchen, chop my fruit, veg, and chicken and pull out the Plain Greek Yogurt. I open it, stir it, smell it (I always smell stuff), and think to myself "Just try it. You like regular yogurt, how can this be so different". I dip the spoon in and have a little taste.

OH YUCK!!! This stuff is terrible!

But I'm NOT going to give up. I refuse. There must be some way to use this stuff and not have to hold my nose while gagging it down...I open the refrigerator and search the shelves. Soy Sauce...ok...this could work! I love Soy Sauce! I mix it in really well and have a taste...eh...it's DEFINITELY better, but still needs something...a bit of sweet I think. I grab the honey bear. Yep. That's what it needed. I mix it into my chopped veg, fruit, and chicken and take a taste...IT'S GOOD!

Thank Goodness. I was really going to miss my Chicken Salad if this didn't work...

So here goes....my Greek Yogurt Chicken Salad...oh and if anyone can come up with a clever name, I'd love to hear it! I'm not good at coming up with that kind of stuff.

Chicken Salad with Greek Yogurt

Ingredients

• 2 small chicken breasts (or 1 large)...it came to about a cup diced.
• 1 celery stalk, chopped to your preferred size (I cut in half long ways and then diced)
• 1/2 cup of small grapes, halved
• 1/2 apple (your favorite type...I used Golden) diced

Dressing

• 1/4 cup Plain Greek Yogurt
• 1 TBSP Soy Sauce
• 1 TSP Honey (or use Honey Flavored Greek Yogurt)

Directions

1. Chop or Shred Chicken, add into a bowl with the chopped fruits and celery.
2. In a separate bowl mix up your dressing.
3. Dump it over the top of your chicken and fruits and mix so that your dressing is covering the rest of your ingredients.
4. Now eat it up! I ate mine on Wheat Thins Flat Bread Crackers and it was delicious :)

Mine made approx. 2 cups, but you could easily double the recipe. You could also add other fruits/veggies to your liking, even some nuts would be good (just remember to adjust the Nutrition Information for whatever you add!)

Serving size is per 2/3 cup

Lemon Pepper Chickpea Stir-fry!

This turned out very yummy and at 200 calories a serving, makes a great meal!

Chickpea and Zucchini Stirfry

Ingredients

• 1 can of chickpeas
• 2 tbsp of olive oil
• 2 medium onions (I used one yellow, one purple)
• 2 medium zucchinis cut into chunks
• 1 medium red pepper
• optional 1 cup of chopped spinach, kale or other green leaf
• lemon zest and juice from half of lemon (I thought this was too much, next time I'll use less)

Directions

1. In a large skillet, heat one tablespoon of the olive oil or ghee over medium-high heat and stir in a good pinch of salt. Add the chickpeas and sauté until beginning to color, then add the onion or shallot. Continue cooking until the chickpeas are deeply golden. Add greens and cook until wilted, then remove everything in the skillet onto a large plate.
2. Heat the remaining oil  in the same skillet over medium heat, and sauté the zucchini until lightly browned, 1 to 2 minutes. Add the pepper and cook for an additional minute, then add the chickpea mixture back in.
3. Mix well, taste for seasoning, and remove from the heat. Add the lemon zest and juice, and toss well. Serve with freshly cracked black pepper.

Servings: 4 as a main dish, 6 as a side dish ● Total Calories: approx 808

Egg-static about Protein!

I know, I know, it's an incredibly lame title, but it made you smile a little didn't it? Come on. I know it did ;)

Today's post is about a great way to get in lots of protein! That is...if you like eggs. If not, you better just skip this one ;)

I'm really terrible about eating meat and therefore, had to find another alternative to the protein dilemma...my resolution? Scrambled Eggs! Quick, Easy, Healthy :)

I know, I know...everyone knows how to make scrambled eggs, so I won't go into too much detail about it...but I just wanted to be sure and remind everyone about them. Sometimes people forget about them! And honestly...they are the perfect breakfast/lunch for the "not so hip on meat" or "SO tired of chicken" person ;) They keep you full for awhile (that means less snacking!) and they are a fantastic low-cal treat!

PLUS....you can dress them up a million and one different ways.

Here's how I did mine...

• 1 large egg
• 2 large egg whites
• 1/4 cup of shredded cheddar cheese (about a palm full if you don't want to measure)
• Garlic Salt, Pepper, Onion Powder to taste 
• 1 tablespoon Chunky Garden Salsa

Combine egg and whites (reserve your yolks for another recipe maybe!), cheese, and spices in a bowl. Pour the mixture into a small skillet sprayed with Olive Oil (if you don't have an Olive Oil Misto Bottle, I would use about a tsp....not much...just enough for the eggs to not stick) and scramble! When it's nice and firm dump it out onto a plate (or into a bowl) and put your salsa on top...then enjoy your fantastically easy 5 minute Protein boost :)

Other ways I've enjoyed my scrambled eggs lately?

Grated Parm instead of Cheddar Cheese

With Spinach! (Pics of this below!)

Add some Peppers and Onions

Enjoy it inside of a whole wheat wrap

See? The possibilities are endless! 

And don't worry...we'll add other egg-citing Egg recipes ;)

Nutrition for the combination posted above

Chelsie's Eggs With Spinach