Quinoa Flatbreads

July 2, 2018

Meal prep doesn't have to be a whole menu to stock your freezer every week, instead try repurposing two things. This week I made these wraps that I'm going to use different ways: egg wraps, crackers, pizzas, meat pizzas, tacos, etc. Get creative and your week only revolves around  this 5 minute recipe. Here are some ideas to always have a stock up in your fridge that are easy to create meals in less than 5 minutes and are handy options when you don't have time to CUT, CLEAN, or wash. Check below options for vegetables, fruits, proteins, and fridge items. 

Vegetables:

Precut greens: spinach, arugula, romaine, kale

Baby carrots/ shredded cabbage/ coleslaw/ peeled beets/ spiralized zucchini and carrots/ cucumbers/ frozen broccoli/ cherry tomatoes

Condiments: olives, pickled vegetables

Fruits:

Oranges, grapefruits, grapes, cherries, apples

Proteins:

Edamame packets, marinated tofu, cooked lentils and chickpeas in freezer section. Pre-grilled chicken from the butcher, greek yogurt, tuna in a can, boiled eggs.

 

Need a 5 day menu from these wraps?

Monday: breakfast eggs with spinach

Tuesday: lunch pizza

Wednesday: snack nachos with salsa

Thursday: dinner fish tacos

Friday: breakfast grilled cheese wrap

 

Quinoa Flatbreads

 

Ingredients:

2 cups quinoa flour

2 tsp baking powder

2 cups water

1 tsp salt

1 tsp garlic powder

 

Directions:

1. Preheat oven to 375F

2. Whisk/Mix all ingredients and pour 1/3 cup serving on a sprayed parchment paper

3. Smooth it out in round circles

4. Bake for 15-20 minutes or until the edges are golden

 

 

 

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