Easy whole-wheat chips

Easy whole-wheat chips
Serves 6

1 package of Garden Of Eatin' whole-wheat tortillas (6 tortillas)
2 teaspoons olive oil
Fine sea salt

Brush each tortilla (both sides) with about 1/3 teaspoon of olive oil. Sprinkle each side with a little salt. Cut into 1/4’s and then 1/4’s again making 16 chips per tortilla. Bake at 350 till gently browned, should be somewhere between 3-5 mins depending on your oven.

You can also make these with cinnamon and sugar, honey and sesame seeds, or whatever else your pretty little heads can think of. If you have a gluten or wheat allergy you can make these with brown rice tortillas instead, Food For Life makes them. Both the whole wheat and brown rice tortillas can be found frozen section at your friendly healthy food store.

I view the olive oil as being fairly negligible since each tortilla has about 1/3 of a teaspoon therefore it's not reflected in the below nutritional information.

Nutritional info per tortilla or 16 chips
Calories 110
Calories from fat 10
Fat 1
Cholesterol 0
Sodium 130
Carbohydrate 22
Fiber 3
Sugar less than 1
Protein 4

W.W. 2
The Daily Plate

PB2

Quite possibly my favorite discovery of the summer!

I have a serious peanut butter obsession and have to really exercise self-control so I don’t end up eating a whole jar in one sitting.

Late one night while trolling the internet in search of a lower fat peanut butter option I stumbled upon PB2. It sounded to good to be true so I placed an order and thought what do I have to lose. Well, it arrived and it didn’t suck, it didn't suck at all, in fact it’s kind of amazing! I am not going to lie it was a little weird at first and did take me a minute to figure out what to do with it.

My daily PB2 applications are as follows; protein shakes, sprinkled on ice cream, mixed with jam on a cracker, on yogurt, etc… As with peanut butter I could probably eat a whole jar of this stuff too.

I highly recommend you give this stuff a try and it is also now available in PB2 Chocolate. Mine is on its way and should be arriving any day now. Fingers crossed that it tastes like a Reeses peanut butter cup.

GET YOUR PB2 HERE

Ingredients: peanuts, sugar, salt

Nutritional info
Serving size 2 tablespoons (12g)
Calories 53.2
Calories from fat 16.8
Fat 1.8
Cholesterol .01
Sodium 77.6
Carbohydrate 3.4
Fiber .48
Sugar 1.6
Protien 5.6

W.W. Points 1
The Daily Plate

Egg white salad

Serves 2

6 large hard boiled eggs, organic cage free with omega 3
2 tablespoons shallots (finely chopped)
3 tablespoons celery (finely chopped)
1/4 teaspoon curry powder
1.5 tablespoons spectrum brand light canola mayo
Salt and pepper to your taste

Hard-boiling eggs
Place room temperature eggs in a large pot; fill pot with cold water covering the eggs plus about one more inch of water. Add 2 teaspoons of salt to the water. Bring the pot of water (with eggs) to a boil. Once water has reached a boil allow eggs to cook for 1 minute more. Then turn off stove, cover with the lid and remove the pot from stove. Let the covered pot sit for about 23 minutes. Next uncover, drain hot water and run cold water over the eggs till cooled. Peel eggs and discard yolks.

Combine all ingredients in a bowl and mash well with a fork or wooden spoon. I always find this salad tastes even better the next day.


PAIRS WELL WITH...
Kavli 5 grain crispbread
Sandwiched between two slices of yummy whole grain bread
Lettuce cups

*NOTE
If your not so fond of chopped or sliced raw onions then soak the chopped onion in ice water for about 15 minutes this slows down the compounds that give onions their pungency.

Nutritional info, per serving
Calories 96.75
Calories from fat 22.5
Fat 3
Saturated fat 0
Cholesterol 0
Sodium 280
Carbohydrates 2.9
Fiber .65
Sugar .73
Protien 15

W.W. Points 2
The Daily Plate