May 202010

Morning all.  Remember those tofu sticks I made yesterday?  Here is the wrap I came up with using some of them.  It’s got a little sweetness from fresh mango, a little spice from jalapeno and some saltiness from the tahini.  The Annie’s dressing pulls the whole thing together.  For the sake of making it lighter I only used a teaspoon of dressing but feel free to use more as it’s delicious! 

 Open faced to show you all the goodies inside.
Maple Tahini Fu Wraps
Serves 1
*4 WW Pts


1 whole wheat tortilla, I use La Tortilla Factory, Multigrain Soft Wrap with 12 grams of fiber!
3 Maple Marinated Fu Sticks (I used light, firm organic tofu)
4 sugar snap peas
1/2 green onion, sliced thinly
1/4 small jalapeno, sliced thinly
1/4 champagne (or other small) mango, seeded, peeled and sliced thinly
1 tsp Annie’s Naturals Organic Goddess Dressing (or other dressing of choice)
Sprinkle of toasted sesame seeds
Salt and Pepper, to taste


1. Lay out the tortilla wrap and place the tofu sticks on top.

2. Top the tofu sticks with the peas, green onion, jalapeno and mango.

3. Pour the dressing over evenly.

4. Finish with a sprinkling of toasted sesame seeds.

5. Roll wrap closed and enjoy with a fresh salad.

Apr 272010
Here is another of my delicious and health conscious lunch salads I made on Sunday to eat throughout the week.  The whole wheat noodles gave nice body to the dish and the strands of zucchini added an additional veggie without the carbs.  I like using PB2 for the peanut taste without the fat and calories of peanut butter but regular could be subbed here.

Ginger Peanut Pasta Salad
About 10 (1 Cup) servings
3 Points per serving

1/4 cup water

2 1/2 Tbsp low-sodium soy sauce
2 Tbsp canola oil
2 Tbsp apple cider vinegar
1 1/2 tsp ginger root, freshly grated
2 packets Truvia or sweetener of choice
1/2 tsp minced garlic
Pinch of crushed red pepper flakes
2 Tbsp PB2 (you could sub a Tbsp of peanut butter here for some additional calories and fat)


3/4 cups radishes, thinly sliced then sliced in half
1/4 red onion, minced
1 cup carrots, sliced diagonally 
1/2 cup scallions, sliced
3 Tbsp peanuts, chopped
2 cups sugar snap peas
1 whole zucchini, shredded or use a zester to make long strands
8 oz uncooked whole-wheat spaghetti, cooked to directions


1. Mix salad ingredients in a large bowl.

2. Whisk dressing ingredients in a small bowl.

3. Pour over salad ingredients and gently toss to coat.

***Add some grilled tempeh marinated in Goddess dressing or some grilled chicken to make a meal.