Low-Fat Peanut Butter Chocolate Green Smoothie

I recently made an appliance purchase that I could not have been happier about, the Nutribullet. This little wonder is fairly inexpensive (especially since I had Christmas gift cards). I bet I use it 5 or more times a week. It's especially great when I don't have to pull out my bigger and harder to clean food processor...also I great tool that I use often.

When it comes to smoothies, the Nutribullet can't be beat. Plus it makes the product as uniform as a juice blend but I don't waste any pulp, ergo, I don't lose any fiber. I do still love my Breville juicer, but I always cringe when I put close to a pound of pulp down the disposal and am left with maybe 8 oz. of juice. But anyway back to my point.... Green smoothies. I've experimented with many types and consistently find that spinach is the only green that doesn't over power the sweetness I aim to include.

Plus I've had a bit of a cold today and yesterday which is making me somewhat dizzy and lethargic. So I figured every meal I had today would be super charged with nutrition.

Ingredients

• 1 handful or two baby spinach
• 2 Tb. peanut flour (you could use 1 Tb. natural smooth Peanut butter, but this would make it higher in fat)
• 1 Tb. cocoa powder
• 1 frozen banana, broke into a couple smaller pieces
• 1 cup unsweetened almond/coconut blend milk

Instructions

1.   Add all ingredients to the large bullet cup and screw on the extractor attachment
2. Run the bullet for about 10 seconds
3. Put on the handle attachment
4. Enjoy!

Easy Veggie-Stuffed Pitas

Tonight I wanted something really easy to eat that was still loaded with nutrition. I also didn't want to get over-full with loaf bread. So I opted for whole-wheat pita bread which is yummy anyway. You can make this with virtually any filling you want, so feel free to mix up the veggies. I just used what I had on hand.
Stuffing:
- 1/3 a cucumber, peeled and finely diced
- 1 roma tomato chopped
- 1/8 cup finely chopped red onion
- 1 small sweet pepper, finely chopped
- 1/3 large avocado chopped
- 1 Tbsp vegan mayo
Stir all together
Meanwhile slice pita in half, spread pocket open and toast lightly in toaster oven.
Throw it all together:
1. Place a little fresh spinach into 1-half of each pita
2. Place a small amount of shredded soy cheese in pocket
3. Feel in the pockets with stuffing
.... the remaining stuffing makes a good dip for corn chips

Mediterranian Wrap

Just created this tonight and it was pretty yummy.
Ingredients:
- 3 leaves romaine lettuce, chopped (hard ribs removed)
- 2 cups spinach, chopped
- 1 can low sodium garbanzo beans
- 1 small can sliced olives
- 5 white mushrooms, sliced
- 1/4 cup rice vinegar
- 1 Tbsp vegan mayonaisse
- 1/4 cup soy mozzarella cheese
- 1 tsp black pepper
- 1 tsp salt-free Greek seasoning
- Whole grain or whole wheat tortillas
Instructions:
1. Drain and rinse the beans and olives (this cleans off most the salt)
2. Mix everything in the bowl
3. Slightly warm tortillas in microwave
4. Spoon mixture into warm tortillas and roll up
5. Enjoy!