Music: CKWW, AM580
Today's smoothie: parsley, fresh pineapple, 1 mandarin orange, 1 banana, bit o'avocado
Several years ago, a friend gave me the book, Wraps: Easy Recipes for Handheld Meals by Mary Corpening Barber, Sara Corpening, & Lori Lyn Narlock. It is a great little book for all kinds of meals (breakfast, lunch, dinner, even dessert!) made in tortillas. Over the years, we've veganized many of them; this is a wonderful easy recipe for breakfast. This recipe makes two but I often halve it when it's just me.
PB & G
2 10-11 inch flour tortillas (I've been using Food for Life's Sprouted Grain lately)
1 banana, sliced into 1-inch pieces
1 cup granola
1/4 cup vanilla soy yogurt
2 tsp agave nectar (you could use honey if you prefer)
1-2 tbsp organic peanut butter (for spreading, so use as much as you like)
Warm the tortillas so that they are pliable (we heat them on 200 degrees for a minute or two in the toaster oven), then spread peanut butter evenly over each tortilla, leaving at least a 1-inch border around the edge.
In a small bowl, combine banana, granola, yogurt, & agave nectar until well combined. Divide the mixture evenly between the tortillas, then wrap. Yum!