Recipe:
Sunflower butter is made from sunflower seeds, and is a great option for those with peanut or tree nut allergies. It’s rich in minerals, heart healthy fats, and protein. The banana and strawberry slices add sweetness to the “quesadilla.”
Ingredients:
1 8 inch whole wheat tortilla
2 tablespoons sunflower seed butter
1 small ripe banana, sliced
1⁄2 cup sliced strawberries
1⁄4 teaspoon cinnamon
1⁄2 cup store-bought crispy chickpeas
1⁄2 cup baby carrots
1⁄2 cup sugar snap peas or fresh broccoli
Instructions:
Spread the sunflower seed butter on the entire surface of the tortilla. Place banana and strawberry slices on top. Sprinkle cinnamon over banana and strawberry and fold the tortilla over in half. Slice into four pieces. On the side, pack crispy chickpeas and baby carrots with sugar snap peas or broccoli.
Yields: 1 serving
Per serving: (using fresh broccoli): 663 calories, 22 g protein, 89 g carbohydrates, 19.15 g fiber, 27.8 g sugars, 27.74 g fat, 4.07 g saturated fat, 0 g trans fat, 0 mg cholesterol, 1331 mg sodium, 134.7 mg calcium, 0.17 g omega-3 fats, 9439 IU vitamin A, 85.9 mg vitamin C, 7.4 mg vitamin E, 4 mg iron, 2.83 mg zinc
Lisa Drayer, M.A., R.D.,
is the author of THE BEAUTY DIET and STRONG, SLIM, and 30! For more of Lisa’s Beauty Bites, visit www.lisadrayer.com.