This wrap makes is easy, delicious, and transportable! And who doesn’t love sprouts?
I made this recipe when I was eating eggs, but you could easily substitute the scrambled eggs with tempeh or tofu.
- wrap – my favorite is Mountain Bread wraps
- Alfalfa sprouts
- scrambled eggs or your choice of protein
- kale slaw
- Brianna’s French vinaigrette salad dressing
Cook your protein source, mix the dressing with the kale slaw, then stack it all into the wrap and roll it up! It is that simple!
It has been said that sugar is the cigarettes of our generation and honestly I didn’t really realize how addictive it was until I tried to stop eating it. And this is even after I’d given up most refined sugars. I’ve always had a sweet tooth, but I’ve always preferred more natural sugars. I’ve had several birthdays during my childhood where I had half a watermelon as my cake, but that doesn’t mean that I don’t consume my fair share of sugar. I often load up on lots of “natural sugars”, like maple syrup, brown rice syrup, dates, honey, coconut sugar… And even those are unhealthy if consumed regularly. So in the spirit of health, I’ve decided to share one of my favorite sugarless recipes that can still qualify as a dessert.
Coconut Chia Seed Pudding
- 1 1/2 cup full fat coconut milk
- 1 1/2 water
- 6-9 tb chia seeds*
- 1 lemon zested
- frozen or fresh berries
Blend the coconut milk and water until smooth. Pour out into a container and mix in the chia seeds and lemon zest. Pour into storage jars and leave in the fridge until the chia seeds have soaked up all the liquid and expanded. Top with fresh or frozen berries.
*depending on how thick or thin you like your pudding