These flatbread cones are as sweet as it gets, and easy to make with a little advance notice. Baked flatbread dipped in chocolate and then covered in nuts, candy bits, and sprinkles: it’s the perfect thing to hold your ice cream. Go ahead, splurge a little with your favorite flavor, or try a scoop of Enlightened Caramel Oatmeal Cookie Crunch, at only 100 calories a serving. Flatout Light Original flatbreads keep the calories low without sacrificing flavor. Indulgent and healthy? That, my friends, is a sweet deal! We just had to make a video to show you how fun it is:
Suggested Products Archives: The Original
Almond Butter, Apricot, Cheddar melt
Bouncing back from what seems like two (no, make it three, I almost forgot about Halloween,) months of desserts can be super, duper hard to get out of alive. And by alive, I mean and still fitting into your unforgiving blue jeans. All that sweet stuff, all those cakes and cookies and egg nog and cocoas and glasses of champagne and Bailey’s really adds up so quickly, and you just get used to eating dessert every day. Come January, when it’s time to commit to a weight loss and exercise resolution, I find that it’s hardest to break my dependency on all that extra sugar I ate from October on…
Cold turkey is definitely an option, and, from my informal research, after about three weeks, it’s supposed to “not be that bad.” O.M.G. Three weeks?!? I prefer to ease into my sugar restriction over the course of the next month. Let’s go easy on ourselves, shall we?
I read somewhere that almond butter assists with sugar cravings, so I’ve come up with a flatbread recipe that I can make for breakfast or a snack that can help curb that crazy feeling I get when I simply must have something sweet. Flatbread provides the wholegrain carbs, a tiny bit of apricot preserves adds something sweet, and sharp cheddar is a nice, melty counterbalance to everything else. Make one for breakfast, or make one for you and a friend to share for a teatime snack. Here’s hoping!
-Amy at Flatout
Egg Wrap with Kale and Chorizo
In January, there aren’t any farmers markets to rely on (at least in my freezing cold neck of the woods-remind me why I don’t live in sunny California again?) but thanks to modern day transport technology, we can still usually find what we need at the grocery store. While it’s true that I can find strawberries and blueberries even in the dead of winter, what I tend to gravitate toward is the seasonal stuff: citrus, dark leafy greens, squashes, and root vegetables. They just sort of taste better, don’t they? Winter berries aren’t all that great.
One of the most revered or reviled of the dark leafy greens is kale. Entire wars could be fought over kale. People either love it or hate it; rarely is someone neutral on the subject. Take note: no matter which camp you fall into, you’ll still love this flatbread recipe, thanks to the chorizo; absolutely nobody hates chorizo!
All kale does better with a bit of fat. If I’m making a kale salad, it has a better texture and is received more warmly by my better half if the dressing is massaged into the greens for a few minutes, giving the fat time to break down and soften all that roughage. This is precisely why chorizo and kale are such well-suited partners. After all, you’re being so nice by eating your greens, you can afford to be a little naughty, too…..it’s all about balance.
So go ahead and sneak some good-for-you, good-for-them kale into this chorizo and egg breakfast flatbread. If you chop it up finely enough, you can always say it’s spinach…..my lips are sealed.
-Amy at Flatout
Mediterranean Roasted Chicken Wrap
There are a few things I think we, as humans, take for granted living in the modern world. Just a couple, off the top of my head: plumbing. Let that one sink in (pun intended!) a moment. This is a big one, right? Where would we be without plumbing and especially sewers? Not very clean, and not very happy, that much I know.
Another one is a little different: the roasted grocery store chicken. The humble bird, freshly roasted just for you, waiting in his little plastic box under the orange lights? We didn’t have that even 30 years ago! Seriously, my mom would buy us TV dinners when she didn’t have time to cook, and those things, as gross as they were in their little molten foil compartments, were considered awesome. A TV dinner “dessert” was a fruit cobbler of some sort, gelatinous and inedible. But a roasted bird is a veritable feast by comparison, just waiting for you to bring it home and pick it apart (wing tips first, then maybe a drumstick) and turn it into mind blowing flatbread recipes. Thank goodness for roasted chicken.
I will buy a whole roasted chicken at the store, just so that I can make this flatbread wrap, I love it that much. I think some of you may know my passion for olives, tapenade, and Mediterranean flavors in general, so this flatbread wrap hits all the right buttons for me. If you’re lucky enough to have leftover tapenade from this recipe, (link to tapenade recipe in same group) then making this wrap is a no-brainer.
If you’re really counting every point and calorie, fat-free mayo works week in this recipe, too, because we’re adding the robust tapenade. Be sure not to skimp on the arugula and the sun dried tomatoes, though, in order to get all your veggies in. And while you eat it, be thankful that you live in a world with roasted chickens and plumbing. Well, you really don’t have to think about plumbing while eating…just chicken.
-Amy at Flatout
Tofu Banh Mi Wrap
If the Earl of Sandwich had even an inkling that, many years later, across the globe, somewhere in French-colonized Vietnam the sandwich to beat all sandwiches was to be born, he would jump in a time machine and travel just to eat a banh mi, a beautiful, near perfect sandwich made with warm French baguette, pâté and other meat, chili peppers, pickled vegetables, and cilantro. He would probably never leave, either, finding the climate more agreeable and the sandwich so delicious.
But then, because everyone knows that you just cannot mess with time, he’d ruin everything somehow with his presence/influence and the banh mi would probably not be the ultimate sandwich that it most definitely is.
I probably have at least five pounds of frozen baguette crumbs in my car crevices from eating these sandwiches while driving, unable to wait to get home to scarf up a freshly made masterpiece. Unfortunately, I probably have (at least) five extra pounds on my person as well from eating so many, too.
In an effort to slim down, last week I hacked the banh mi, by making it vegetarian, and using a lower calorie flatbread wrap to contain all the bright, fresh flavors. I think it worked! A spicy mayo, not unheard of in a traditional banh mi, adds a kick, as do the very thin slices of jalapeño chili. The tofu adds some much needed protein, and the vegetables are there for crunch, crunch, and more crunch. Quickly pickling all the veggies in brine makes everything sing with flavor. The flatbread holds it all together, and makes it a fabulous meal.
Thanks for nothing, Earl! I got this one right here.
-Amy at Flatout
Indoor S’mores Pizza
Everyone is talking about adulting, these days, and how hard it is to be responsible as an adult. I don’t know about all that, but I can tell you that mostly, it’s great to be a kid. This flatbread dessert with convince you of that.
For example, I consider s’mores to be one of my favorite desserts in the whole world. They have everything: chocolate, caramelized sugar, ooey gooey-ness, and crunch. I’m not alone in this belief, either; every kid in the world who has ever tasted one thinks the same thing.
My better half’s little boy was introduced to his first s’more when he was almost four. We were at the beach and built a big bonfire (he loved fires, like every adventurous little kid) and stashed all the ingredients safely in a tin to keep them as sand-free as possible. If that’s even possible, especially with a rambunctious four year old.
We had gone hunting for sticks earlier in the day, so we were ready, as soon as the fire was big enough. Armed with a stick and a marshmallow, Sam looked at us wide-eyed as he was told to stick the marshmallow carefully in the fire. (What?! I get to actually burn something??)
After a few tries (and quite a few burned or sacrificed marshmallows) we got the perfect s’more sandwiched between the chocolate and the crackers. In the glow of the sunset, that kid’s sticky, smiling face told us just what he was thinking. Yes. More. Now.
If you ever find yourself craving the perfect beachy, summertime dessert, you can make these flatbread s’mores from the safety and warmth of your very own kitchen. We dust flatbread with cinnamon and sugar (not sand) and bake it crisp, and, well, you know the rest. You don’t have to adult tonight. Tonight, just be a kid.
-Amy at Flatout
Black Bean Spinach Quesadilla
Made with a flatbread and just five ingredients, RD Mitzi Dulan’s black bean and spinach quesadilla doesn’t get any easier or faster than this! Black beans and spinach are the perfect combo in this simple and delicious flatbread quesadilla. Grab your ingredients, and let’s go! Thanks, Mitzi!
Caponata Flatbread
There’s something so alluring about the nightshade vegetables, especially eggplant. As a youngster in the restaurant industry, I had first heard of the term ‘nightshade’ from a couple of eccentric guests I used to wait on regularly. They were both on these highly specific diets, diets that were designed for them by, and I’m not kidding here, a blind psychic living in New York, whom they had never actually met. They shelled out a lot of moolah for phone consultations, and they were told that they were no longer able to eat any nightshades. This included mushrooms, tomatoes, eggplant, peppers, and potatoes, so, in other words, they would come to my fancy restaurant and tended to get chicken or fish on a plate. You hear a lot of things in the restaurant business, and it’s very true that eventually, if you’re in it long enough, nothing surprises you. Nothing. Nothing at all.
But, if your diet says that you can eat all the nightshades you’d like, and if you love love love eggplant, (and happen to have an afternoon to kill,) I highly recommend making your own caponata. While it’s indeed a labor of love frying up all that eggplant in batches, the end result is nothing short of magical.
Caponata is a Sicilian appetizer, similar to ratatouille. Think of it as a salad served warm, but a salad that is completely, absolutely addictive. Stewed tomatoes, celery, olives, capers, and fried cubes of eggplant all work together perfectly and pair beautifully with flatbread.
Make a batch of it, and use it to bake this inspired flatbread pizza, that really lets the caponata shine. If you’re cruising through an Italian deli, though, and you see a nice looking jar of prepared caponata, then throw it into your cart and you’re more than halfway there. You’ll love it, I promise. And you don’t have to pay me money to tell you that you can eat it.
-Amy at Flatout
Chimi Pizza
This Dominican inspired recipe uses sausage, crisp cabbage, and a tomato mayo for ultimate lunch or dinner bliss. Definitely not the same, old, same old. Brought to you by the talented Vanessa Mota, of the blog Smart Little Cookie. Thanks, Vanessa!
