Taquito Party Platter

By Rob Carroll on April 25, 2016 in

Grab some Flatout Flatbread Light Original wraps and some basic ingredients, and get ready to invite your best amigos over for a healthy taquito party in honor of Cinco de Mayo! No one gets left out, because you can roll up the fillings to order, and whip up platters of these tasty, easy to eat party treats in a snap. Flatout bakes into a crispy, delicious shell around whatever goodness you fill them with. Just make sure you have lots of fun things for dipping, and, because it’s a party, maybe a pitcher of margaritas for your friends!

Our video uses even more ingredients to show you just how versatile these little beauties can be.

Family Friendly Chips & Dip

By Rob Carroll on April 14, 2016 in

Chips and dips are often a snack time favorite, but depending on your chip choice, they can be high in saturated fat, sodium, and refined flours. So why not make your chips healthier while getting your children in on the action? You can create your own delicious chips as a family that are not only fun to make, but are good for you as well.

Whole Grain PB&J Pinwheels

By Rob Carroll on April 14, 2016 in

Note: April 2 is National Peanut Butter & Jelly Day

PB&J is a classic kid favorite, but for a child with diabetes you may worry that the traditional option is too high in carbohydrates for healthy blood glucose management. The standard sandwich made with white bread and packed full of sugary jelly can cause blood glucose levels to spike, but that doesn’t mean this sandwich has to be off limits. By simply replacing the white bread with Flatout, you can create a sandwich that not only tastes great, but is high in fiber, reduced in carbs, and contains little added sugar. A win for both parents and kids alike!

Ice Cream Cones

By Rob Carroll on April 11, 2016 in

Host a spectacular ice cream social for kids, friends, or relatives. All you have to do is grab some Flatout flatbread and your very favorite ingredients: nuts, coconut, crushed candy, pretzels, sprinkles, and some chocolate. Our dessert guru Bethany wraps up flatbread into low carb, healthy cones, bakes them until crispy, and dips them in chocolate and all the good stuff before filling them with, of course, ice cream. Now that’s something to SCREAM about!

Ice Cream Chimichangas

By Rob Carroll on April 11, 2016 in

Flatout flatbread heads south of the border with talented Bethany’s own recipe for delicious ice cream filled desserts known as chimichangas. They’re flash cooked in healthful coconut oil at the very last minute so you guests can enjoy them crispy and crunchy on the outside, and cold and sweet on the inside. Be generous with the cinnamon and coconut sugar!

Chili Bowls

By Rob Carroll on April 5, 2016 in

Our very own Bethany takes flatbread to a new level, and bakes it in the oven upside down over a mug to make it into a crispy, edible bowl for your favorite filling: chili. Make your own chili, or use her recipe here, after baking those flatbread bowls.

Aunt Sue’s Artichoke Dip with Flatbread Crackers

By Rob Carroll on March 31, 2016 in

Everyone has a secret weapon recipe that has been passed down, generation to generation, mother to daughter, grandmother to granddaughter, aunt to niece, kept hidden in the back of their personal repertoire of successful secret weapon recipes. It’s usually brought out for our special occasions, met with lots of oohs and ahs, and is requested every year by its loyal fans. (Someday, maybe one of these flatbread recipes will be one of those closely guarded treasures, in fact, maybe this one…)

The historian in me celebrates these special recipes as a beautiful, time worn way families, especially women, pass down their history through the years. But the spy in me wants to know ALL the secret recipes, from every family ever, and put them in a big book. I simply must have all the recipes! What a cookbook that would make!

Well, because ya’ gotta give to get, I’m sharing one of my secret weapon recipes with you, adapted, of course, for using my favorite flatbread. These are modern times, after all, and in modern times, we don’t lean as heavily on mayonnaise (or scotch) as we used to. This recipe for warm gooey artichoke dip is too delicious to change, so the flatbread chips level the dietary playing field a bit, allowing you to celebrate your new secret weapon recipe with a minimum of guilt. Furthermore, I’m giving you the full authority to name this artichoke dip after anyone you care deeply about. And, well, I wouldn’t say no if you decided to share one of your own recipes, either.

When you make your dear Aunt Sally’s/Dinah’s/Carol’s dip, be sure to make some extra flatbread chips, too, so that your guests can scrape every last bit up. They’re easy, quick, and are the perfect thing to scoop up every tender morsel of artichoke.

Amy at Flatout

Val’s Flarrito

By Rob Carroll on March 22, 2016 in

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!