We has relaxation success yesterday topped off with a good grillin. Dinner was grilled bison tenderloin, grilled zucchini, and oven rosted sweet potatoes for me/roasted red potatoes for Jensen.
I woke up this morning refreshed and rearing to go. I ran the half mile to the gym, did my normal hourish cardio with 15 minutes on the elliptical, 4 miles on the treadmill at an 8 min pace, and 15 minutes on the bike, and then ran the half mile back home.
After spending part of my lazy Sunday reading the May/June Clean Eating mag, I had a new idea for breakfast this morning. Banana Roll-up! I made it my own, but Clean Eating gave me the basics.
I found these new (to me) Roll-ups at Sprouts yesterday and the All-Natural GRANOLA flavor for sure caught my eye. I’m a sucker for all things granola. I checked the ingredients, decided it was clean enough 🙂 and threw it in the cart. These things are great! They are thicker than a wheat tortilla and almost a little chewy. Not sure why the granola label, but it got them in my house. They are wheatish more than granola (not sweet and no oaty texture), but I loved them all the same.
I mixed up some cream cheese with honey and spread it on the wrap and then topped it with half a banana. The next step was the icing on the cake, so to speak.
Spray a pan with cooking spray and grill the nana wrap. Oh my gosh! The outside is crispy and the inside is gooey and warm. It doesn’t get much better!
1 wheat wrap or tortilla
2T fat free or low fat cream cheese
1t honey or agave
Mix the cream cheese with the honey or agave and spread it on the wrap. Slice up the banana and place it on the wrap. Fold up the bottom of the wrap and roll it into a tube. Spray a pan with cooking spray and grill the wrap over medium heat, turning once, until brown on both sides.
I also had a green monster that was Toffee Caramel Fudge protein powder based.
Decadent breakfast for sure. Watch out Monday, I’m fueled up and coming for ya!