Sometimes it’s more fun to write about foods that are really bad for you. Probably because they have the tendency to taste really good. But that’s not how we get to our 20 by 29 goals, people. Triple cream brie, freshly frosted cupcakes, french macaroons, full fat lattes, whole baguettes, imported cured meats, and french fries are NOT a part of a healthy lifestyle. As much as we (I) try to convince ourselves they are. As much as we (I) say “oh yea, I can totally be the girl that does everything in moderation!” WE (I) CAN NOT be that girl.
Moderation doesn’t really work for me. I suffer from a disease called “all or nothing” — a disease where you eat the entire bag of sour patch kids when you swore you would only have 3. A disease where a bite of cake is never enough. A disease where a minimum of 5 plates are consumed at the Bellagio Buffet. So, for the sake of my pants, I better lean more toward the nothing than the all.
Enter healthy meals. Believe it or not, when you remove butter and cheese and “aioli” it makes things taste a lot different. In many cases it makes things taste a lot worse, or so they say. It’s not me, of course, that’s saying it tastes worse. I love the taste of raw celery with nothing on it. That’s clearly why I am having trouble buttoning my pants. The celery.
Back to healthy. For a low-cal but high protein lunch I was inspired by one of my favorite entrees at Pizza Nova in San Diego. The Chicken Wrap. Now the Pizza Nova chicken wrap is a far cry from nutritious. It’s a huge freshly baked flat bread, filled to the brim with cheese, caramelized onions, grilled chicken, lettuce, spicy aioli, and avocado. I made a smaller, lighter version that was still packed with flavor.
Did I really just say ‘packed with flavor’? I have been watching too much Next Food Network Star. A show that I am convinced only I watch. But I won’t stop. It’s kind of addicting. And packed with fun. Yep, packed.
Kristin’s Chicken Wrap
approximately 300 calories
1 medium sized Whole Wheat tortilla
a pinch of shredded cheddar or swiss cheese
2 slices of avocado
1/2 chicken breast
herbs de provence
red pepper flakes
Cook the chicken breast in a skillet sprayed with non-fat cooking spray, over medium-high heat, sprinkled with salt, pepper, herbs de provence and as many crushed pepper flakes as you can stand (this is where all of the heat and flavor comes from, so if you like it spicy, go crazy!) for approximately 3 minutes per side. Allow to cool briefly, then slice the chicken into 1/2 inch slices.
Spread mustard in a thin layer on the tortilla. Arrange the cheese, avocado, lettuce, and any other vegetable you would like on the tortilla. Add the sliced chicken. Fold and roll the filled tortilla. Devour.
Tastes kinda like 700 calories, doesn’t it? The key in the flavor, I believe, is allowing the chicken to develop a nice crust, and ensuring avocado gets into every bite.
My 2nd healthy recipe for this week is a little more time consuming, but totally worth it. Salmon burgers with oven fries – I’ll try to post it tomorrow!