Bacon Black Bean Wrap

By Rob Carroll on May 15, 2017 in

Git along, little doggies, here’s a hearty breakfast that’ll stick to your ribs!

It’s been a few years since I’ve been camping, but boy howdy, do I love it. I collect camping gear and hoard it in our basement, a kind of funky mix between hi-tech and vintage (I need my state of the art inflatable sleeping bag mattress, but also my vintage foldable picnic table and Coleman camping stove!)

We have two dogs who have never been camping with us, although I took one on an overnight to see how he would do. After jumping out of the car, immediately running into the woods, he came back filthy and, little did we know until much later, covered in ticks. Then he kept me up all night barking at deer (hopefully) outside the tent. It wasn’t exactly a relaxing experience, but the optimist in me really wants to try again! Being outside in nature, especially when you live in a congested city, makes it all worthwhile. Except for the ticks!

When you sleep outside or in a tent, sleeping bag mattress or not, breakfast tastes even better. A camping staple, the humble can of black beans can do no wrong, in my opinion. Just open a can and cook them over the open flames. Want to add a dried chili for flavor? Go right ahead. If you are like me, you’ll pre-cook your bacon so you don’t have a mess to clean up, which makes this wrap the easiest, most delicious meal ever. No waste, no plates needed, just pure flatbread fabulousness.

Flatout flatbreads make excellent traveling companions when camping in the great wilderness. Even the bag they come in can be used to pack out litter or dirty utensils from a campsite, once you eat all the flatbread.

This summer, get outside for a camping trip or two. Grab a couple cans of black beans, some flatbread, and ~~leave your dogs at home~~ bring your dogs so everyone can enjoy themselves! Oh and p.s. don’t forget the tick repellent.

-Amy at Flatout

Veggie Miso Grain Bowl

By Rob Carroll on May 15, 2017 in

I love, love looooove to roast vegetables, especially hearty green ones like broccoli, brussels, and asparagus. The key is that the oven needs to be at a fairly high temperature, such as 425°F, to really caramelize them and get that concentrated flavor to come out. Under ordinary circumstances, a little squirt of fresh lemon juice, some salt and pepper, and you’re good to go. But if you want to mix it up, as we all want to every once in awhile, and you happen to have a bit of miso in your pantry, then by all means, make this umami packed flatbread bowl filled with lentils, quinoa, sunflower seeds, and roasted broccoli. The die hard meat lovers in your family will never miss a thing when miso is part of a salad.

I find myself buying broccoli at the store more than most other vegetables; it’s sort of my staple, go-to vegetable, but sometimes I get tired of just steaming it. Roasting really changes it up! I don’t have to worry about over-steaming and getting mushy florets when I roast; when the stem of the broccoli is fork tender, it’s done, and I take it out of the oven.

Don’t shy away from the broccoli stems, either! Roasted, they take on a wonderful, meaty texture in this hearty flatbread salad.

Flatout flatbreads can be baked into shapes to hold anything, sweet or savory. All you have to do it press a flatbread around a bake-able shape, like a rinsed out, empty tin can, and place it in the oven at 375°F for a couple minutes.

These flatbreads make especially handy little edible bowls when you’ve got a crowd to feed; bake up a bunch ahead of time and fill them up just before serving. And make a couple extra than what you need, just in case you drop one. If you have extras, they make a great fruit bowl for breakfast in the morning. My favorite part about these cute little bowls is that there’ll be one less round of dishes to wash when everyone’s done! You can thank me later, hostess with the mostest!

-Amy at Flatout

Baked Chicken Shawarma Wrap

By Rob Carroll on May 15, 2017 in

Sometimes chicken gets a bum rap. Everyone eats it, everyone likes it, but some people don’t even call it “chicken” anymore, they’ve taken to calling it “protein.” Well, chicken is protein, that much is true, but it seems sort of clinical and detached to call an animal “protein” instead of what it is, a chicken. Maybe it’s because we are so used to buying packages of chicken parts in the store, with no real thought given to the whole animal, and we’ve forgotten that in addition to the breasts we’ve come to consider lean protein, there’s other delicious and flavorful parts of the bird that are going by the wayside.

I’ve made the switch recently to buying whole chickens at the store instead of just their parts. I taught myself how to cut up a chicken for cooking, (thanks YouTube!) although mostly I roast my birds whole. I cover them with chopped garlic and herbs, stuff a single lemon inside the body, and salt and pepper the whole shebang before sticking it in the oven. The house smells so great when it’s cooking! Our small family gets two nice meals out of one chicken, more if we use flatbread, then I make stock from the carcass so the whole animal is used. It makes phenomenal soup later on! Plus I really and truly believe that whole farm chickens are way more flavorful (and less expensive!) than the bulk chicken breasts lining the shelves.

Of course, we flatbread lovers know how to make short work of a rotisserie chicken, so I’m not alone in my love of the whole bird. You can use any type of chicken for this flatbread recipe, but boneless skinless breasts have the lowest SmartPoints value. So now that you know how to cut up a whole chicken, the sky is the limit! This flatbread recipe for baked chicken shawarma uses lots of herbs and spices for a flavorful and beautiful wrap that’s easy to throw together with a little time for roasting. Get to cooking, flatbreaders!

-Amy at Flatout

Smoked Trout Breakfast Wrap

By Rob Carroll on May 15, 2017 in

Smoked trout with eggs: a classic combination perfectly suited for special breakfasts and brunches, or if you just feel like going the extra mile ahead of a grueling work week.

In my city, there’s a tiny little place on the very outskirts of the city limits that smokes their own fish. It’s just a little house on the side of the road, next to a huge drawbridge, and it takes forever for me to get there, but it’s so, so worth it.

It’s not very well known by everyone, but to some it’s famous, as evidenced by all the celebrity photographs, newspaper articles, and James Beard awards. When you walk in you’re greeted by the mouth watering smell of a dozen or so different kinds of smoked fish lining the glass butcher cases, and they only take cash, so come prepared!

The place is so small they don’t have any seating, except for a couple picnic tables outside overlooking the river and the smokehouse. When the weather is nice, the tables come in handy, but most people just grab stuff to go or even eat in their cars. Many a visit was spent eating bits of fish out of a paper bag in my car while the radio played. Too many to count.

Because is there anything more delectable than a good piece of smoked fish? I think not. This flatbread recipe uses smoked trout, but really, any smoked fish is good fish, so use your favorite, if you have one. Hopefully you have a good source for fish where you live, but if not, I’ll be happy to give you directions to mine!

-Amy at Flatout

Easy Chicken Pot Pie Hand Pies

By Rob Carroll on May 2, 2017 in

These hand pies are ideal for grab-and-go meals! They’re loaded with veggies and chicken, wrapped in a thyme-accented crust – all the homestyle goodness of traditional pot pies, but healthier and totally portable!

With all the buttery pie crust and rich filling in a typical pot pie, it’s definitely not exactly a nutritious meal. This version changes all that! It’s filled with nutrients from lots of tasty (kid-friendly) veggies and chunks of chicken. There’s also a rich, creamy (yet much lower-fat!) sauce, too.

Plus, there’s a so-much-healthier crust, deliciously seasoned with thyme and a sprinkling of salt. What’s terrific about the herby goodness on the crust is that, even when you nibble your way to the crispy edges where there isn’t very much filling, you still get flavorful bites of lightly browned crust. Yum!

These also freeze well, too, so you can stock the freezer for busy nights! Just pop them in the oven (straight from frozen!), and you’re out the door in no time!

Steak Wrap with Caramelized Onions

By Rob Carroll on March 7, 2017 in

I think I may have mentioned before how much my better half loves red meat, steak in particular. The first sunny day we had this winter, he was in his coat, dusting off the grill, stocking the coal bin, and sharpening his tongs. He’s a grill fanatic, and he’s very good at it, fortunately for me. Whereas I have trouble with telling if stuff is cooked properly, resulting in wildly under-or over-cooked meat, he seems to have an innate sense of when to pull the grub off of the flames so it’s perfect every time. It is only one of the reasons I love him so!

We use flatbread to make delicious wraps and pizzas, inspired by our favorite higher-calorie meals. They say imitation is the sincerest form of flattery, which is what I keep in mind when I’m recreating these recipes. Lean cuts of steak can be tasty and part of a healthy eating pattern, like when it’s used in this recipe.

We caramelize onions with little more than water, which yields the most tender, rich, and sinful tasting accompaniment to your slices of grilled steak. It’s a match made in heaven! You won’t even miss the butter most chefs use, I promise. All you have to do is slice up a couple onions, grab a non-stick skillet, spray it with a little cooking spray, and sauté them, stirring frequently, adding a bit of water to the pan to deglaze it and brown the onions. Just add water, stir, then keep adding water each time the pan gets dry until the onions are brown and rich looking. It’s super easy and an ingenious trick for lighter caramelized onions.

The next time you have some leftover steak, put a pin in this flatbread recipe so you can make it when you get home. You and your personal caveman will be glad you did!

-Amy at Flatout

Flatout Hard-boiled Egg Pinwheels

By Rob Carroll on August 3, 2016 in

Being an athlete with diabetes means making sure every meal provides you with a good source of quality carbohydrates and lean protein. These egg pinwheels certainly don’t disappoint. The combination of Flatout flatbread, egg, and Greek yogurt provide a rich source of protein to help build and repair muscle after an intense workout. The whole grain carbohydrates from the flatbread will help to replenish energy stores without spiking blood sugar levels.

This creamy, egg-rich flatbread recipe has all the flavors of deviled eggs in a rolled up wrap that makes a fun mid-morning snack or appetizer if shared, or a rich protein filled lunch on your own. The egg is the perfect food, and with avocado and flatbread, it’s divine.

Lemon Chicken Wrap

By Rob Carroll on July 8, 2016 in

Last year, after moving into a new place in the city, I was super excited to have a big back porch so I could grow my own herbs and vegetables. I spent tons of money on window boxes, soil, tomato plants, herbs, pots, and flowers. And, as you might imagine, even though I made a list and tried to stick to it at the nursery, I always walked out with tons more that I felt I had to have. I know that’s happened to a few of you readers!

Anyways, I got everything set up, hung the hanging baskets with cascading petunias, put the tomatoes in big pots, and for a few days, our porch looked beautiful. Until we woke up one morning to see that all my hard work was sitting on the porch in little clumps of dirt, pulled out of their holes, the seedlings wilted. It was the work of……squirrels.

Evidently, the neighboring condo had been in the habit of feeding the city squirrels expensive nut mixes, (which would explain the walnut and pecan shells all over the place.) This had lured families of squirrels to the area; they had taken residence in the tree in the back of our building, and used the porch railings as little above ground highways. All they had to do was gather the quality nuts from next door and bury them in the first patch of earth they could find, which was, as you also might imagine, my window boxes.

I gave up on growing that first year, and learned to find delight in looking out the window to see a squirrel using one of the defunct hanging baskets as a hammock for an afternoon nap. Hopefully our ‘nutty’ neighbors have moved out this year (because my herbs are still planted) but I didn’t go crazy with the plants like I did last year, just in case.

When I am lucky enough to have a little plot of land to grow some vegetables, I look forward to the day I’ll have a surfeit of zucchini with which to make this flatbread wrap. But for now, the farmer’s market will have to grow them for me. To me, this is one of the best and healthiest flatbreads you can make, with quinoa, sprouts, chicken, zucchini, and lots of lemon. Perfection!

Amy at Flatout

Rustic Chickpea Spread with Flatbread Parmesan Crisps

By Rob Carroll on May 5, 2016 in

Every month I have been trying to incorporate a dip recipe into the mix, so I have the excuse to bake up a bunch of flatbread chips in the oven, each batch flavored a different way. We are great noshers in our household. In fact, I think my better half, before we met, ate most of his meals standing up at the counter with the refrigerator door wide open, for light…when we met we had snacking in common, so we both love and appreciate the versatility (and low carb count) of flatbread chips. Season them, squirt some lime juice on them, bake them. Perfect for healthy snacking.

This simple chickpea spread is perfect to make in a hurry when you have the munchies and need some protein. It’s a dip that works perfectly with the richness of the parmesan cheese baked onto the flatbread chips, and gives a nice Italian flavor to the whole affair, too.
You’re gonna love it!

Amy at Flatout

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Suggested Products Archives: Light - Italian Herb

Bacon Black Bean Wrap

Veggie Miso Grain Bowl

Baked Chicken Shawarma Wrap

Smoked Trout Breakfast Wrap

Easy Chicken Pot Pie Hand Pies

Steak Wrap with Caramelized Onions

Flatout Hard-boiled Egg Pinwheels

Lemon Chicken Wrap

Rustic Chickpea Spread with Flatbread Parmesan Crisps

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