Curried Egg Salad Wrap

By Rob Carroll on March 31, 2016 in

When I was a little girl, all of my extended family would come over to my grandma’s house for a huge egg hunt on Easter Sunday with the cousins. Dozens of kids showed up to the hunt, weather permitting, and filled their baskets with eggs, jellybeans, and chocolate bunnies that were also scattered in with them. Often, we kids would pick through the baskets for the chocolate and leave a lot of the hardboiled eggs behind. Even though my grandma boiled, decorated, and hid hundreds of eggs for us every year, she never seemed to tire of all the leftovers, saying instead, “When life hands you eggs, make egg salad.” The same rings true with lemons, I know, but I’m like her, I’d rather have egg salad, for breakfast, lunch, or dinner, than a pitcher of lemonade any day.

What better time to introduce you flatbread enthusiasts to my recipe for curried egg salad, perfect to make and roll up into your favorite Flatout flatbread?

The curry powder reminds me of the deviled eggs she used to make when her card ladies came to play in the afternoons. Curry powder in those days was really mild, so to make things more interesting, I use a spicier curry today. I only wish my grandma had flatbread in those days; those ladies would have loved it!

Many diets welcome eggs as part of a daily menu, because eggs have good fats and are a wonderful source of protein. A little shredded carrot adds texture and moisture to the salad, and a spoonful of chutney for sweetness and depth makes this flatbread wrap a springtime hit come lunch, dinner, or even breakfast, if you’re like me.

So the next time you’re overwhelmed with post Easter eggs, whip up some curried egg salad and grab a flatbread to roll around it. See just how fast those eggs disappear!

Amy at Flatout

Roasted Cauliflower Wrap with Goat Cheese and Pepitas

By Rob Carroll on March 31, 2016 in

Cauliflower is everywhere, these days, and I couldn’t be happier for it. Once a boring, over boiled, cheese disguised bland vegetable, people have finally discovered the simple secret to making this healthy white (or purple! or green!) underdog the star of the show: roasting. Turning the oven up to 425°, tossing some chunks in a light coating of olive oil, and roasting cauliflower on a sheet pan until golden brown and toasty is the definitive way to enjoy your grandmother’s favorite mushy vegetable.

It’s true: all it takes is some high heat and a little patience, and the results can be outstanding. I’m not necessarily bragging here, but, once or twice, in the quiet solitude of my own kitchen, I’ve been known to eat an entire head of roasted cauliflower at one sitting. After all, there’s no shame in eating your vegetables! Right? Right?

While this flatbread recipe doesn’t force you to use a whole head of cauliflower, I do recommend roasting a few more pieces than you think you’ll need; first of all, the high heat shrinks the quantity somewhat, and secondly, you will love it so much, you may have to make another flatbread wrap for later.

I’ll be singing the praises of this glorious vegetable frequently from here on out, in my recipes, because cauliflower is just as versatile as Flatout flatbread, and together, they’re a match made in food heaven. Eating more vegetables is high on my list of goals, too, and I never regret going meatless, especially when it involves some goat cheese!

By the way, the pepitas, or shelled pumpkin seeds, give this flatbread wrap an important crunch element, as well as adding a little more protein to the whole mix. You can leave them raw, or throw them in with the cauliflower during the last few minutes of roasting to toast them up. But whatever you do, don’t leave them out, and don’t skimp!

Amy at Flatout

Vintage Spinach Salad Wrap

By Rob Carroll on March 31, 2016 in

Outside of my food life, one of my passions is vintage stuff of all kinds. I like old things because many times, they’re made or designed better. They’re built to last, back when companies did that sort of thing. I also appreciate the history that older items carry with them, and my pocketbook enjoys reusing instead of buying new.

Where my interests intersect is when we start to talk about vintage food. No, not the expired can of garbanzo beans in your mom’s basement pantry! But old fashioned food, from bygone eras. Hundreds of books have been published trying to revive the 1950’s cocktail party, for example. Or colonial era recipes around Thanksgiving, served in big cast iron pots. Or jello molds!

Well, believe it or not, things from the 1980s are now considered vintage, and therefore totally cool. When I think back about vintage stuff from the 1980s, I remember Cuisinart food processors, root beer Lip Smackers, and Laura Ashley everything. And power bangs! When I think of 80s food, I remember goat cheese and balsamic vinegar. It seemed to be everywhere in salad offerings, a welcome departure from iceberg lettuce with cheddar cheese shreds and goopy dressings. These new ingredients screamed sophistication and they have, today, stood the test of time.

Today’s recipe harkens back to those distant 1980s, with a classic spinach salad flatbread wrap featuring strawberries, almonds, goat cheese, chicken, and balsamic vinegar. If you have balsamic glaze, a reduced version of balsamic vinegar, use it in this flatbread recipe, because it’s less likely to get things soggy and has great acidity, too.

Toss this salad up in a bowl and then wrap it into the flatbread and get ready to be blown away by two eras melding into one fabulous flatbread lunch. Like, totally.

Amy at Flatout

Val’s Flarrito

By Rob Carroll on March 22, 2016 in

Val’s Classic Deli Style Wrap

By Rob Carroll on March 22, 2016 in

Lean Green Protein Machine

By Rob Carroll on March 16, 2016 in

After a training session, there are two important nutrients an athlete needs to focus on: protein and carbohydrates. For an athlete with diabetes, fueling directly after exercise is even more critical as it may help to prevent dangerous lows in blood glucose levels (hypoglycemia). This wrap is packed full of protein to help build and repair muscle tissue post workout. In addition the slow digested carbohydrates from the Flatout Flatbread along with the quinoa help to replenish burnt up energy stores and promote healthy blood glucose levels. Athletes with diabetes should always consult their diabetes educator for specific post workout carbohydrate guidelines to prevent low blood glucose levels.

Ploughman’s Wrap

By Rob Carroll on March 16, 2016 in

This recipe is based on a traditional ploughman’s, or farmer’s lunch, served at any Irish pub. This flatbread wrap goes great with your favorite Irish stout!

Hearty Roast Beef and Swiss Wrap

By Rob Carroll on March 2, 2016 in

KISS! Now, before you accuse me of getting cheeky, that’s not quite what I mean. Today’s post is about the K.I.S.S. principle, an acronym for “Keep It Simple, Stupid!” For the sake of kindness, I often replace “Stupid” with “Silly,” but the basic idea behind the phrase remains the same: most things work best when they are kept simple rather than complicated. My dad, an Air Force man, taught me about it; he used to apply it to good business, or businesses that were successful, but I can think of many ways in life where it applies. Can you?

Macaroni and cheese, for example. Its deliciousness lies in its utter, classic simplicity. Add an ingredient like broccoli to it, sure, but who really craves wasabi-green tea-ham-truffle-oil-lobster mac and cheese? Exactly no one, that’s who, unless you care to ask one of those crazy television food personalities, and they’d eat just about anything-anything- for ratings. So, sometimes it’s the simple things, the classic combinations, that work the best.

But if my goal is to reinvigorate lunch, well, I guess I’m going to try to take a somewhat simple thing and up its ante, ever so slightly, making it not so boring, not so run of the mill, something downright wonderful. And why not a roast beef and swiss sandwich? A few twists and turns, a flatbread instead of a thicker bread, and you’re well on your way to kissing boring old deli sandwiches for lunch goodbye, forever.

If you are a pro at making your own aioli, be my guest, but a good store bought mayonnaise works well, too, with a bit of garlic and old school horseradish. And that jar of little french pickles you have in the pantry? Crack it open and layer them in the flatbread; they’ll provide a salty, briny crunch to the richness of the roast beef that will make you smile.

Now don’t get stingy with the other vegetables while you’re making this one. You need the greens, and those tomatoes will sing once they hit the mayo. Don’t worry, the Flatout flatbread will hold it all together, flavorfully, and once again we’ve made a run of the mill lunch something truly special. And it all started with a kiss!

Amy at Flatout

Cashew, Granny Smith & Cheddar Wrap

By Rob Carroll on March 2, 2016 in

Not only is the cashew a suave, classy nut, revered above all others in the nut mix, it makes one of my favorite nut butters in the world, to boot. Too many years ago, when I was just out of college, I moved to the city and got a job at a natural fruit juice bar. The concept of wheatgrass juice and detox diets was really new to most people, so we had to work extra hard to get customers on board with what we made. We had developed a small selection of sandwiches, too, in case too many folks wrinkled their noses at beet juice and left empty handed. It was a super cute, fun place to work, and I could drink all the wheatgrass juice I could handle during my shift. I built up quite a tolerance!

That’s where I first discovered the glory of cashew butter. One of the most popular items of our entire menu was a cashew butter sandwich with juicy slices of tart Granny Smith apples and sharp cheddar cheese. What it lacked in complexity it more than made up for in deliciousness. In those days, it was a relatively novel concept for people to go meatless, even for lunch, but this sandwich packed a nice protein punch that kept them ordering more. Even we employees couldn’t keep our hands out of the bin of apple slices, dipping a wedge into the nut butter every once in awhile. If only we had Flatout flatbread back then, we could have made these sandwiches even leaner for our customers. But I digress.

Gone are the days of that juice place, but the sandwich still stays on my repertoire. People care even more about their diets than they once did, it seems; they know their carbs, their points, and their fats from their good fats. They go without meat, intentionally, and often. And this recipe in flatbread form continues to be relevant. It’s more along the lines of a grown up, slightly more sophisticated PB&J, but just as pleasing to eat. A drizzle of honey can also work wonders on this flatbread wrap, too, if your apple is on the tart side. Try it!

As always, try to use the highest quality ingredients that you can find, especially with this recipe; there are so few ingredients that each one shines like a star in your flatbread wrap. I prefer a super sharp cheddar and very fresh roasted cashew butter I make myself easily. For bonus points, wash it down with a shot of wheatgrass juice, if you can find it anymore!

Amy at Flatout

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Suggested Products Archives: ProteinUp - Core12

Curried Egg Salad Wrap

Roasted Cauliflower Wrap with Goat Cheese and Pepitas

Vintage Spinach Salad Wrap

Val’s Flarrito

Val’s Classic Deli Style Wrap

Lean Green Protein Machine

Ploughman’s Wrap

Hearty Roast Beef and Swiss Wrap

Cashew, Granny Smith & Cheddar Wrap

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