B.L.A.T. Wraps (Bacon, Lettuce, Avocado, & Tomato)


I have to tell you, sometimes when I get home from a long day I can’t figure out what to eat.  I am starving.  I’m so starving that I walk in circles around my kitchen.  I open the fridge.  I close the fridge.  I open the pantry.  I close the pantry.  I stare in the freezer.  I go back to the fridge.  I. AM. STARVING!!!  I am so hungry that the thought of cooking seems ridiculous.  I DON’T HAVE TIME TO COOK!  I’M HUNGRY NOW!  It’s moments like these that I want to throw in the towel and just EAT WHATEVER!  I’m utilizing all strength within me not to call the local pizza delivery guy.

I know you’ve been there, too.  I’m not crazy enough to believe I’m the only one who does this.  But, alas, there’s hope!  The other day amidst pacing in my kitchen, contemplating what carry out joint to call, I figured out a crazy, flavorful, and easy solution.  It takes about 5 minutes to make and it hits every taste bud!  Best part?  It doesn’t throw me off the wagon and it’s a total classic.   I give you…the B.L.A.T.: Bacon, Lettuce, Avocado, and Tomato.  A classic meal, but lightened up just for you!  Perfect for those I HAVE NOTHING TO EAT moments.

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B.L.A.T. Wrap

Serves: 1

Time:  5 minutes


  • 1 Whole Wheat Tortilla
  • 1/2 a tomato sliced
  • 2 strips of bacon (or turkey bacon)
  • lettuce
  • 1/2 an avocado
  • 1 tbsp low fat mayo

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  1. Cook your bacon over medium heat.  While bacon cooks, prep tomatoes, avocado, and lettuce.
  2. Spread mayo onto the tortilla and fill with ingredients.  Serve with a side of hummus chips (NEW FROM KASHI!!!)  🙂

Classic flavors, pumped up with avocado!  Simple and easy to make on those weeknights!   ENJOY! 🙂

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Meatless Monday- Fresh Avocado & Tomato Stuffed Quesadillas


Let’s face it.  I’m a junky for Mexican food.  I need stock in tacos, people.  I love how each type of Mexican food is literally the same thing wrapped up just a wee bit differently.  And don’t get me started on the way your fingers smell after holding a soft taco.  Heaven in its purest form.  🙂

So, when I saw a friend post about a quick quesadilla recipe, I had to try!  It didn’t fail.  It was delicious.  And I modified it just a bit to call it my own.  Tonight’s Meatless Monday is quick and effective!  Serve it up with a side of black beans and you have a quick and yummy dinner!

avocado and tomato quesadilla

Fresh Avocado and Tomato Stuffed Quesadillas

Serves: 2

Time: 10-15 minutes


  • 4 Whole Wheat Tortillas
  • 1 tbsp Olive Oil
  • 1 Hass Avocado, diced
  • 1 large tomato, diced
  • 1/8 cup cilantro, chopped
  • 1/4 cup shredded mozzarella cheese
  • Mango salsa for dipping
  • Greek Yogurt, optional for dipping


  1. Heat 1/2 tablespoon olive oil over medium heat.  Place one tortilla into the pan.
  2. Top with 1/2 each of the avocado, tomato, cilantro, and cheese.  Place another tortilla on top.
  3. Let cook 3-4 minutes on this side to ensure the cheese becomes like glue.  Carefully flip the quesadilla over (I personally lifted mine up out of the pan with a spatula and placed the pan over the top and THEN flipped in order to aleviate mess!)
  4. Cook another 2 minutes to brown the other side.
  5. Repeat with the other two shells and the remaining ingredients.
  6. Serve with a side of salsa, greek yogurt, and some black beans.  ENJOY! 🙂

Meatless Monday- Vegetarian 3 Bean Chili


Don’t you love the fall?  The smell of pumpkin and cinnamon EVERYWHERE.  The weather changes.  The crisp air.  The longer nights.  Candles glowing and a crock pot warming your home with delicious aromas.  Life certainly can’t get any better than that.  I swear!!!

Today I want to share with you a recipe that is super easy and super appropriate for this time of year.  One of those chop and dump kind of recipes and VOILA!  You have a hearty and healthy meal for the whole family without having to put in a ton of energy.

In honor of October being Vegetarian Awareness Month, I am posting a weekly Meatless Monday recipe that I would LOVE for you to try out.  This week’s recipe is a Crock Pot dish, so it makes the hectic-ness of Monday seem to vanish.  Let me know how you like it, what changes you made, and share this recipe with those you love.  That’s my favorite part about cooking, you know.  Sharing with friends, family, and those I love the most.  Today, that is YOU! 🙂  ENJOY!!!

This is the PERFECT fall dish!!!  Warm chili, ready when you get home!!!

This is the PERFECT fall dish!!! Warm chili, ready when you get home!!!

Vegetarian 3 Bean Chili

Prep Time:  20 min

Cook Time: 6-8 hours in a crock pot set to LOW

Serves:  4


  • 1 can reduced sodium black beans
  • 1 can reduced sodium kidney beans
  • 1 can reduced sodium pinto beans
  • 2 cans diced tomatoes (I used garlic and onion to boost the flavor)
  • 1 medium yellow onion, chopped
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • 1/2 green bell pepper, chopped
  • 2 jalapenos, finely chopped (seeds removed if you wish)
  • 1 1/2 cups vegetable broth
  • 2 tbsp chili powder
  • 2 tsp garlic powder
  • salt and pepper to taste


1.  Open all of the cans.  Drain the juices from the 3 cans of beans before dumping all 5 cans into your crock pot.

2.  Roughly chop all of the vegetables to your desired size (I prefer a little chunky) and add to the crock pot.

3.  Pour vegetable broth over and add spices.

4.  Stir and cover.  Set on LOW for 6-8 hours.

5.  I served mine with diced avocado on top for a refreshing touch, but you could consider greek yogurt, shredded cheese, or cilantro too!  🙂

The chili turns out SO hearty that you truly won’t miss meat AT ALL! 🙂  Let me know in the comments what you think!!!