Vegetarian Buffalo Chick Wrap

This recipe needs little introduction but I'll try.  It's a healthy yet mouthwatering twist on your typical buffalo chicken wrap!  I used these chick peas several ways last week including in a whole wheat wrap, on top of two lettuce leaves for a lettuce wrap, on a salad and as a side dish.  You really can't go wrong with buffalo sauce, can you?  I can't wait to make this recipe again and the best part is how fast and easy it was!  

Vegetarian Buffalo Chick Wrap
by Ali Caron, RD
Serves 4

1 Tablespoon olive oil
1 medium shallot, chopped
1 can chick peas, drained and rinsed
1/2 cup buffalo sauce

Directions: Heat olive oil in large saute pan over medium heat.  Add shallots and cook for about 2 minutes.  Add in chick peas and buffalo sauce.  Stir occaisonally and cook for 5-10 minutes or until thickened slightly.  Add about 1/3-1/2 cup to a whole wheat wrap with lettuce, tomato and ranch dressing if desired or serve on a lettuce leaf, on top of a salad or serve as a side dish. 

Nutrition Facts: 166 Calories, 5g Fat, 26g Carbohydrates, 6g Protein, 5g Fiber, 509mg Sodium, 216mg Potassium


Happy Birthday, Lemon Pantry!

This week Lemon Pantry officially turns one year old!  I just wanted to thank everyone from the bottom of my heart who has read, commented, shared, cooked and tasted any of my posts.  Your support has made continuing this project that I thoroughly love that much easier.  I can't wait to see where this creative outlet will lead!  While the majority of my posts are and will likely continue to be recipes, I've had fun with some of the alternative posts such as my 2014 Reading List or DIY posts.
So thank you all again!  Let's see where the next year takes us!  Happy, healthy cooking!



Grilled Fruit with Balsamic Reduction

If you haven't tried grilling fruit yet this season, put it on your Summer Goals List pronto.  Typically, I simply grill the fruit on a lightly greased grill and serve it plain since the sweet flavors are perfection as is but for the blog I thought I'd amp it up just a tad.  
The balsamic reduction was actually very easy to make but it does require a close eye.  Once finished, it adds a slightly tart but sweet flavor and the saltiness from the feta compliments the fruit nicely.  Some of my favorite fruits to grill are pineapple, watermelon and mango but get creative!  If I was a huge nerd I might say, "If you can dream it, you can grill it!" but I'll refrain.
Hope you all are having a lovely summer!  See you back here soon!

Grilled Fruit with Balsamic Reduction
by Ali Caron, RD
Serves 2-4

3-4 cups cubed fruit (such as mango, watermelon, honeydew melon, cantaloupe or pineapple)
1/2 cup balsamic vinegar
1/4 cup feta cheese crumbles

Directions: Prep grill by cleaning and wiping lightly with a olive oil on a paper towel.  Allow grill to come to medium heat.  If using wooden skewers, soak in water for several minutes.  Place fruit onto skewers, alternating types.  Grill for about 10 minutes total, rotating about five minutes in.
Place on serving dish and drizzle the balsamic reduction and sprinkle with feta cheese.  Enjoy immediately.

Balsamic Reduction:  Heat 1/2 cup balsamic vinegar over low-medium heat for about 25-30 minutes.  Stir every few minutes until reduction starts to thicken and resemble syrup.  Watch very closely towards the last 10 minutes.

Nutrition Facts: 121 Calories, 2g Fat, 22g Carbohydrates, 3g Protein, 2.5g Fiber, 113mg Sodium, 114mg Potassium


Easy Avocado Pasta

This dish is creamy, delicious and so, so easy to make.  Need I say any more?  Okay, I will!  It's also low in salt, sugar and a good source of Vitamin C, poly- and monounsaturated fats.  The avocado sauce works well on pasta, fish and I am looking forward to trying it on "zoodles", or zucchini noodles, too.  You can bulk up this into a one dish meal too, by tossing in some cooked chicken or shrimp.  Add this to your list of quick, go-to meals for after work that your whole family will likely love.

Easy Avocado Pasta
by Ali Caron, RD
Serves 2

4 oz cooked pasta
1 avocado
1-2 cloves garlic
1/2 tablespoon lemon juice
Approximately 1 tablespoon pasta water or olive oil
Salt and pepper to taste

Directions:  Prepare pasta according to packaging.  Cut avocado in half, remove pit and scoop into a food processor or blender with a spoon.  Add garlic, olive oil or pasta water, salt and pepper. Blend until smooth, adding additional oil or water until desired consistency.
Place pasta in a bowl with avocado sauce and toss with tongs until pasta is evenly coated.  Serve immediately.
Optional: Add cooked chicken or shrimp to dish.

Nutrition Facts: 371 Calories, 21g Fat, 40g Carbohydrate, 8g Protein, 7g Fiber, 21mg Sodium, 596mg Potassium


Lemon Pantry DIY: Wedding Emergency Kit

It's wedding season!  I was recently the Maid of Honor for my friends Mary and Chris' wedding and as a first time MOH, I wanted to do thing right.  Bridal Shower - Check. Bachelorette Party - Check.  For the day of, I wanted to be ready and then some.  I scoured Pinterest and even considered buying a  Shemergency Kit for $35.00.  The result is my list of must haves for the day, for less than $35.00!
After pulling some inventory of what I had already and a quick trip to grab a few remaining items, I came up with a list of items that were travel size and possibly necessary on Mary's big day.  I kept these in a blue makeup bag while we got ready and then pulled a few items to keep in my clutch for the reception along with lipstick and lip liner in her color.  Along with the other bridesmaids, I was able to quickly address any need that came up so we all could get back to enjoying the fabulous party.
Hope you all have a safe and happy Fourth of July!  See you back here soon!

Wedding Emergency Kit
First Aid kit
Eye Drops
Paper Clip
Safety Pins
Earring Backs
Makeup Wipes