Nut Butter Trifecta Wrap

Survive the first week of junior year? Check.

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I am honestly speechless. This past first week of school has flown past like whirlwind, leaving me completely frazzled but still in one piece. As glad as I am to still be living and breathing, I’m going to be completely honest and say that this has been one rough week.

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The week started off with me learning that due to the master schedule of the school, I wouldn’t be able to run cross country during sports period anymore. I was(and still kind of am) crushed. Cross country has been my best outlet for all my pent up stress throughout the year, and it was really hard to imagine getting through the day without it. I was also really looking forward to mentoring all the newbies and hopefully setting up my spot as captain for my senior year. All my dreams were crushed due to bad planning on administration’s part, and I faced the upcoming school year with a pessimistic attitude. In other words, for three days straight I did nothing but hate on the school system and wish for the schedule making program to short circuit on itself.

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But just as things seemed to be at literal rock-bottom, life, as it always seems to do, began to turn up again. My coach and I set up a alternate work out schedule so I could run afterschool. I realized how great some of the classes I was already enrolled in were, and I got to fill in my free period with IB Flim!

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Through the good days and the bad, there’s one thing that will help you get through it all. And that one thing is the Nut Butter Trifecta Wrap. Filled with peanut, almond, and cookie butter and topped with fresh sliced banana, this protein-packed wrap will help you overcome even the toughest roadblocks. And it tastes good too.

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NUT BUTTER TRIFECTA WRAP

one knifeful of peanut butter (I used Skippy Creamy Peanut Butter)

one knifeful of almond butter (I used Justin’s Maple Almond Butter)

one knifeful of cookie butter (I used Trader Joe’s Speculoos Crunchy Butter)

one banana, sliced

one whole-wheat tortilla

1. Warm up the tortilla on an ungreased pan over medium heat until its soft and flexible. This way it won’t rip when we wrap it all up.

2. Slice the banana and put to the side. Slather on all three butters across the tortilla.

3. Place the slice bananas in the center of the tortilla, and wrap it all up. Enjoy!

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Summer Berry and Chicken Salad

Just because the school year is right around the corner, it doesn’t mean I’m not allowed to linger in summer as long as humanely possible right? Sundresses and sandals will still be my uniform until the weather no longer permits, and I’ll still be out lounging at the pool during the weekend. I think I love summer a little too much to let it go so early.IMG_3874If you’re like me and a bit attached to this lovely time of year, you can satisfy you summer (and hunger) cravings with this Summer Berry and Chicken Salad! This salad incorporates all the light, fresh flavors of summertime and is reminiscent of picnic lunches, willowy meadows, and all good things summer. It can be thrown together in minutes, and is made of simple ingredients, making it the perfect to-go lunch salad. You can take it to school and pretend you’re in some rustic countryside lunch party instead of the sad grass patch behind the history building. Sigh.

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SUMMER BERRY AND CHICKEN SALAD

1 cup spring mix

1/2 cup baby spinach

1/4 cup

1/2 medium sized avocado

1 chicken breast

1/3 cup blueberries

6 cherry tomatoes, sliced in half

poppyseed dressing

1. Cook the chicken breast. I usually cook mine with olive oil, garlic, salt, and pepper.

2. Pour the spring mix and spinach into a bowl/container.

3. Top with cranberries, blueberries, tomatoes, and chicken.

4. Add dressing to taste.

So so easy. You can even cook the chicken and slice the tomatoes the night before, eliminating even more work to put it together in the morning.

Portobello Mushroom Veggie Wrap

With the upcoming school year right around the corner, and by right around the corner I mean in one week (for me at least), I’ve decided to do a small series of recipes that will work perfectly for back to school. Sometimes it can be a real hassle making lunch in the mornings when you’re still half-awake, especially if you’re already running late. However, I think that time should never be issue when trying to prepare a nutritious meal for yourself or someone you love, so all of my recipes will be simple, quick, and have steps that can be done ahead of time.

One of my absolute favorite things to take for lunch are sandwich wraps. They’re portable and can be eaten on-the-go and can be filled with savory or sweet fillings, whatever you’re craving for that day!IMG_3895

For the Portobello Mushroom Veggie Wrap, the first thing you’re going to have to do is sauté one sliced mushroom cap and two baby bell peppers with some olive oil and salt.IMG_3898

Then you’re going to need one tortilla to use as the wrapper. I like to use whole grain tortillas, but the options are endless. (i.e spinach, sun-dried tomato)IMG_3901

Then you’re going to take half of a medium-sized avocado, spoon it out onto the tortilla, and mash it all up. After the mashing it complete, sprinkle a bit of lemon pepper to taste.IMG_3903

Place your mushroom slices on.IMG_3904

Then your peppers.IMG_3905

And top the whole thing off with a handful of spinach.IMG_3917

Wrap it all up, and you’re ready to go!

See how easy that was? And don’t be afraid to stray from the recipe. Add things, take things out, make substitutions with whatever you have in your fridge. Make it your own and have fun with it! Happy wrapping!

PORTOBELLO MUSHROOM VEGGIE WRAP

1 portobello mushroom cap

2 baby bell peppers (or 1/3 large)

1/2 medium-sized avocado

1/2 cup raw baby spinach

sea salt, olive oil, and lemon pepper (to taste)

grill pan (but honestly, a plain old frying pan works too)

1. Slice mushroom cap and bell peppers. Saute on medium heat with olive oil and salt until cooked thoroughly and there are a bit of grill marks on the peppers. Take off heat.

2. Warm tortilla on the pan until warm and soft. This way the tortilla won’t rip as easily when wrapping.

3. Spoon out avocado onto the tortilla and mash up. Add lemon pepper to taste.

4. Layer on mushrooms, peppers, and spinach. Wrap it up and enjoy.