Crunchy Apple Salad Wrap

This crunchy apple salad wrap is dairy-free and easily made in under 15 minutes.

This crunchy apple salad wrap is inspired by a recipe my Mimi made for me recently. Her secret ingredient was instant pudding so I guess we can call mine the “lightened up but way less fun” version. ūüėČ I like to eat it in wrap form, but the apple salad makes for a great side dish on its own as well. Save it for the summer and whip up a big bowl to serve guests at a cookout¬†or picnic!

This crunchy apple salad wrap is dairy-free and easily made in under 15 minutes.

Crunchy Apple Salad Wrap

Yield: 6-8 wraps / 4-5 cups of apple salad

Crunchy Apple Salad Wrap

Ingredients

  • 4 apples*
  • 1/2 cup grapes (halved)
  • 1/2 cup plain yogurt (I use non-dairy Kite Hill, but you could use Greek or regular)
  • 1/2 cup walnuts (chopped)
  • 1/4 cup dried cranberries
  • 1 tbsp maple syrup
  • 1-2 tbsp lemon juice (juice from one lemon)
  • Lettuce
  • Wraps
  • **

Instructions

  1. Core and chop the apples. For wraps, I dice them into pretty small pieces. For salads I chop them them a little larger. Toss the apple pieces in a large mixing bowl with the lemon juice (this will prevent browning).
  2. Stir the maple syrup into the yogurt.
  3. Add all ingredients (except the lettuce and wraps) into the bowl with the apples and mix until thoroughly coated. As-is this salad makes for a great side dish. If you're eating it as a wrap...
  4. Lightly toast a wrap and layer in lettuce and the apple salad. Roll up and enjoy!

Notes

*When I'm eating this as a side salad, I almost always go with 3 Fuji or Gala apples and then 1 Granny Smith. When I eat it in wrap form, sometimes I like softer apples though and will use Cortland or McIntosh even though they're not as delicious as Fuji/Gala (in my opinion). **You can get creative with what you put in your wrap. Sharp cheddar cheese, roasted chicken, tomatoes, etc.

http://pumpsandiron.com/2017/04/19/crunchy-apple-salad-wrap/

This crunchy apple salad wrap is dairy-free and easily made in under 15 minutes.

As you can see above, I used dairy-free yogurt for this recipe, but Greek yogurt or regular plain yogurt work just the same. I also kept the crunchy apple salad wrap pretty simple but you can get creative with what you add in there. Sharp cheddar cheese, roasted chicken, tomatoes, etc.This crunchy apple salad wrap is dairy-free and easily made in under 15 minutes.

And before I sign off for today, I’ll leave you with some other yummy apple recipes from the archives:

Enjoy the rest of your Wednesday!

Creamy Almond Garlic Zoodles with Roasted Broccoli (Dairy-Free)

Zoodles and roasted broccoli in a creamy almond garlic sauce. This delicious recipe is dairy-free and perfect for your next Meatless Monday dinner.

A year and a half ago, I shared a recipe for a dairy-free creamy almond garlic sauce¬†and today I want to show you one of my favorite ways to use it. Spiralized zucchini noodles FTW! These almond garlic zoodles with roasted broccoli make for a flavorful, healthy dinner or lunch. Sharing this recipe was also a great opportunity to go back and update the photography in the old sauce post–man has my understanding of lighting improved in the last couple years!

While the broccoli roasts, you’ll make the sauce on the stovetop so that everything can be mixed together at the end. From start to finish, it usually takes me 35-40¬†minutes to make this dish.

Zoodles and roasted broccoli in a creamy almond garlic sauce. This delicious recipe is dairy-free and perfect for your next Meatless Monday dinner. Zoodles and roasted broccoli in a creamy almond garlic sauce. This delicious recipe is dairy-free and perfect for your next Meatless Monday dinner.

Zoodles and roasted broccoli in a creamy almond garlic sauce. This delicious recipe is dairy-free and perfect for your next Meatless Monday dinner.

Creamy Almond Garlic Zoodles with Roasted Broccoli (Dairy-Free)

Yield: 2-4 servings depending on how hungry you are

Creamy Almond Garlic Zoodles with Roasted Broccoli (Dairy-Free)

Ingredients

  • 4 large zucchini
  • 1 head of broccoli
  • 2 cups unsweetened almond milk
  • 1/2 white onion, minced
  • 6 cloves garlic, minced
  • 4 tbsp all purpose flour*
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 2 tbsp olive oil (1 for roasting broccoli, 1 for sauce)
  • Salt + pepper to taste
  • 1/2 cup chopped almonds (optional)

Instructions

  1. Preheat oven to 400 degrees F. While oven preheats, spiralize your zucchini. Gently pat the zoodles with a paper towel to remove excess water. Set aside.
  2. Cut florets off broccoli head. Drizzle with olive oil, salt and pepper and spread on a pan (I like to line pan with parchment paper to make clean-up easier. Roast in the oven for 25-30 minutes.
  3. While broccoli roasts, prepare the almond garlic sauce: DIRECTIONS.
  4. During the final few minutes of the sauce simmering and reducing, add in the zoodles to the pan. Stir until completely coated and cook for 2-5 minutes, depending on how soft you want the zoodles. I typically only cook them a couple minutes until they're warmed through but not too soft.
  5. Stir in the broccoli and enjoy.
http://pumpsandiron.com/2017/03/12/creamy-almond-garlic-zoodles-with-roasted-broccoli-dairy-free/

Zoodles and roasted broccoli in a creamy almond garlic sauce. This delicious recipe is dairy-free and perfect for your next Meatless Monday dinner.

If you do Meatless Monday, this would be a great dish to make tomorrow (or any day). You can also customize by adding veggies of your choice to the roasting pan. I love this sauce in Buddha bowls as well: quinoa or brown rice, all my favorite roasted veggies, and almond garlic sauce smothering the whole yummy thing.

Hope you’re all having a great weekend! Mine has been¬†uncharacteristically productive. Grocery shopping, workouts, apartment cleaning, getting ahead on work, cooking–who am I?! AN ADULT?! *gasp*

Blueberry Muffin Overnight Oats

Prepare these blueberry muffin overnight oats in a few minutes the night before (under 10 ingredients!) so you have a delicious breakfast ready to go in the morning.

If you follow me on Instagram, you already got a sneak peek at this bomb.com blueberry muffin overnight oats¬†recipe. My reluctance to embrace Instagram stories out of loyalty to Snapchat has stepped aside and I’m actually starting to really enjoy it. I love that you can tag people in stories and easily start messaging convos so I’ll be sharing health/fitness/blog/life stuff on there a lot more now. But back to this recipe …

I’ve mentioned before that I love blueberry muffin Larabars (I eat one almost every single day), and this overnight oats recipe was born from that obsession. I was hesitant because¬†lemon in¬†oatmeal?! But trust me, it gives the oats a zing that perfectly compliments the sweetness of the blueberries and maple syrup. If¬†you still think it sounds weird, just omit the zest so that the lemon flavor isn’t as intense.¬†Prepare these blueberry muffin overnight oats in a few minutes the night before (under 10 ingredients!) so you have a delicious breakfast ready to go in the morning.

Blueberry Muffin Overnight Oats

Yield: 2 servings (or 1 massive one if you're hangry)

Blueberry Muffin Overnight Oats

A grab-and-go breakfast you can make the night before, these blueberry muffin overnight oats are delicious!

Ingredients

  • 1 cup rolled oats
  • 1 cup unsweetened almond milk*
  • 1/2 cup fresh blueberries
  • 2 tbsp maple syrup
  • 1 tbsp chia seeds (optional)**
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice (juice from half a lemon)
  • 1/4 tsp lemon zest***

Instructions

  1. For the zest, use a peeler to remove the peel of half a lemon (just the yellow part--avoid the white pith underneath). Finely mince the peel.
  2. Add all ingredients to a mason jar or bowl that can be covered and mix well.
  3. Refrigerate at least a couple hours or overnight.
  4. Enjoy cold.

Notes

*You can use the almond milk of your choice but if it's sweetened, I'd recommend reducing the amount of maple syrup added and if it's vanilla almond milk, I'd reduce the amount of vanilla extract you then add. **I always add chia seeds to my overnight oats because I like the added texture but you can totally omit them. ***As mentioned in the blog post, if you're hesitant to add lemon to oatmeal, eliminate the zest so the flavor isn't as strong.

http://pumpsandiron.com/2017/03/05/blueberry-muffin-overnight-oats/

Prepare these blueberry muffin overnight oats in a few minutes the night before (under 10 ingredients!) so you have a delicious breakfast ready to go in the morning.

I go through phases with breakfasts where I’ll eat the same thing almost every morning for months or even years before switching it up and right now I’m definitely in an all-things-oatmeal phase (check out this cinnamon raisin overnight oats recipe, too!). I love that it fills me up and keeps me satisfied until lunch. Usually in the summer my go-to¬†switches to smoothies, but the refreshing zing of the lemon in these blueberry muffin overnight oats might make it a warm weather keeper for me.¬†Prepare these blueberry muffin overnight oats in a few minutes the night before (under 10 ingredients!) so you have a delicious breakfast ready to go in the morning. Prepare these blueberry muffin overnight oats in a few minutes the night before (under 10 ingredients!) so you have a delicious breakfast ready to go in the morning.

I hope you’re all enjoying your weekend! On Friday night I cooked a big dinner for me and Joe and we just hung in and then last night we had a friend’s birthday party at Capo in Southie. The basement of Capo is pretty hilarious. Upstairs it’s this nice Italian restaurant with people dressed up on dates and then you go downstairs and it looks like¬†the man cave of a dude in the throws of a midlife crisis. So random! Boston readers–have you been down there yet??