{WrawP} Gluten Free, Dairy Free, Paleo

Good morning cupcakes!

You may have looked at my Instagram posts about these awesome WrawP. I wanted to share a little more information about this company & their WrawPs. 

If you are paleo, gluten free, or dairy free.... YOU CAN HAVE THESE! Whoo! They are also certified organic. 

These would have been a game changer for my previous rounds of Whole30.

These little things are perfect to wrap up just about anything. Personally, food is more fun when it is all wrapped up! This top picture I used oven roasted veggies, chicken sausage, dairy free pepper jack cheese, & hummus. I used the Original WrawP for this one.



So... you all know I don't like to share things with you that I haven't personally tried. I also want to give you my 100% honest opinion. I've heard many people complain that eating healthy is boring, hard, not fun, etc. It's my goal to help everyone be able to eat healthier. For this reason, I want to give you my opinion on the taste, texture, etc. of these WrawPs. 

The first WrawP I used was the Original Veggie WrawP. I loved this one. I was really impressed with the flavor! The flavor is subtle and it would be easy to stuff these with just about anything. 

Here are the ingredients for this flavor:

 Ingredients: Organic Apple, Organic Zucchini, Organic Onions, Organic Flax Seeds, Organic Coconut, Organic Oregano, Organic Turmeric, Black Salt

As you can see, there is nothing but natural, healthy ingredients. It is also a great way to sneak more veggies into your kid's diet. 

The texture was a little different than a normal tortilla because it is made from different ingredients. I love that the Wrawps are really big & easy to wrap up. If you heat up the WrawP with a little water for a few seconds it is easier to work with. 

The labels of the WrawP products also have recipes on the back. Plus, there are recipes on their website.  Follow this link: {Recipes}

Patch really wanted my WrawP!

The next Wrawp I tried was the Spirulina WrawP. I stuffed this one with eggs, oven roasted veggies, & hummus. This WrawP had a little different texture than the other WrawPs I tried. This one had a slight crunch every once in a while. For this reason, this was probably my least favorite flavor out of all the WrawPs. 

THE PIZZAS!!! Oh my heavens. These little pizzas were amazing. This was probably my favorite WrawP product if I had to choose one. The pizzas are so easy to make. I took the pizza crust out of the package, then topped it with hummus, turkey pepperoni, oven roasted veggies, & dairy free cheese. I ate the whole thing by myself. I am so excited to use the other pizza crust I have in my cabinet. 

You can also see some other flavors in the background of this picture. I really liked the spicy WrawP because I love spicy food! This one would be awesome with some steak & a slaw. I also really enjoyed the Veggie Lite flavor. I would like to use some turkey breast, roasted peppers, lettuce, and mustard. 

There's two other flavors in this picture. The Energizing Morning WrawP & Asian WrawP. The breakfast/sweet WrawP pairs well with fruits, granola, yougurt, etc. 

I would love to stuff the Asian WrawP with a stir fry!

So where can you get these?

-Whole Foods

-Mother's Market

-Erewhon Natural Foods

-WrawPs website (link here:Shop)

Follow this link for the WrawP's: FAQs

If you would like to find out anymore about WrawPs, head over to their website: {WrawP}

Comment below and let me know how you would use WrawPs. 

Don't forget to check out my Instagram: @toriswholelife

Later Taters

"It's a beautiful day, don't let it get away." 

{Mini Banana Protein Muffins}* Low Carb, High Protein, Low Calorie

The baking continues...

Guess what!? I may have perfected the mini muffins today. These were too good not to share with you. I like them better than the Mocha Muffins I made yesterday. Plus, the macros are even better!

Per one mini muffin: 53 calories, 3.1 g fat, 2.1 g carbs, & 4.6 g protein!

This post is going to be short & sweet because I am studying for an exam I have to take tomorrow. I know I told you all I would post about a transformation, but that is going to have to wait until later because I want it to be detailed & informative.

{Mini Banana Muffins}

Ingredients for Muffins:

1/2 c almond flour

1 scoop Quest Banana Protein Powder

1 tsp vanilla bean paste

1/2 tsp baking soda

1 egg

1 T flax meal

1/4 c unsweetened almond milk

Ingredients for Frosting:

1/2 scoop Quest Banana Protein Powder

1 T greek cream cheese

1 T plain, nonfat greek yogurt

1 T unsweetened almond milk

Directions:

Preheat oven to 350 degrees.

Combine all ingredients for muffins in a bowl. Mix until combined. 

Place 12 mini muffin liners in a mini muffin pan.

Spoon the batter into the muffin liners.

Place the muffin pan in the oven & bake for 8-10 minutes.

While the muffins cool, in a bowl combine all the ingredients for the frosting.

Mix until combined.

Once the muffins are cool, frost them with frosting. 

I topped mine with freeze dried bananas and strawberries (keep in mind this will change the nutrition of the muffins slightly if you top them with something).

*Makes 12 mini muffins*

ENJOY!

Later Taters

"It's a beautiful day, don't let it get away."

{Mini Mocha Muffins} Low Carb, High Protein, Macro Friendly

Hello beautiful souls!

Today I have a fun fall recipe to share with you... MINI MOCHA MUFFINS! 

Let me first start off by telling you the macros for one muffin:

83 calories, 3.9 g fat, 5.3 g carbs, & 7.4 g protein 

WHOOP WHOOP! 

Ingredients for Muffins:

1/3 c oats, ground into flour

2 T flax meal

2/3 c almond flour

1 egg

3 scoops Quest Peanut Butter Protein Powder

1 T vanilla bean paste

1/2 container (5.3 oz container) of Silk Vanilla Yogurt, Dairy Free

1 T ground coffee

3 T melted Ghirardelli Bittersweet Chocolate Chips, melted

6 T + 2/3 c unsweetened almond milk

Ingredients for Frosting:

66 g ( 3 servings) of Greek Cream Cheese

1 scoop Quest Peanut Butter Protein Powder

1 1/2 T Ghirardelli Bittersweet Chocolate Chips, melted

pinch of coffee grounds

2 T unsweetened almond milk

Directions:

Preheat the oven to 350 degrees. 

In a food processor or blender (I used my Vitamix), add all ingredients for muffins. Combine in the blender until smooth and ingredients are blended fully. 

Place mini muffin liners into a mini muffin pan & fill with batter. Bake for 10 minutes or until the muffins feel cooked to touch. 

While the muffins are baking, make the frosting. Combine all the ingredients in a bowl and stir to combine. 

Once the muffins are done & cooled, top with frosting. 

*Makes 18 mini muffins*

Macros for just one muffin without frosting:

64 calories, 3 g fat, 4,3 g carbs, 5.5 g protein

Macros for one serving of frosting:

19 calories, .9 g fat, 1 g carb, 1.9 g protein

*** TO MAKE RECIPE LACTOSE FREE***

Simply use the rest of the dairy free yogurt in place of the greek cream cheese for the frosting. This will make the entire recipe lactose free

I hope you all enjoy your weekend. I am going to double post this weekend, so stay tuned for my story tomorrow. 

Later Taters

"It's a beautiful day, don't let it get away."