Layer one romaine lettuce leaf or 1/2 cup baby spinach leaves into each pita along with a few slices of avocado. Spoon in two tablespoons mayonnaise mixture. Slide burger in and serve immediately. Use toothpick to hold pita together, if needed.
Peanut and Cherry "Sundae" SmoothieServes 2 1 cup frozen cherries 1 cup reduced-fat, plain Greek yogurt 1 cup fresh, prewashed baby spinach leaves, packed 1 cup skim milk 1/4 cup unsalted, dry roasted peanuts 1/2 teaspoon vanilla extract 4 ice cubes Place all ingredients in blender and process until smooth. Serve immediately.Peanut Berry WafflesServes 4, makes 8 waffles 1 cup whole wheat pastry flour 1 cup peanut flour 3 tablespoons granulated sugar 1 tablespoon baking powder 4 egg whites 1/4 teaspoon salt 2 cups skim milk 1/2 cup unsalted, dry roasted peanuts, finely chopped Cooking spray 1 cup fresh or frozen blueberries
Preheat waffle iron according to manufacturer's instructions.
Place flours in large bowl along with sugar and baking powder. Mix well and set aside.
Place egg whites in large bowl along with salt. Using an electric mixer, beat egg whites on high about 1 minute until fluffy and cling to bowl.
Add milk and peanuts to bowl with flour mixture.
Using wire whisk, whisk flour mixture into milk until just combined; there will be small lumps. Fold in 1/2 cup egg whites, using rubber spatula, until well combined. Gently fold in remaining egg whites until just combined; batter should be light and fluffy.
Coat inside of waffle iron with cooking spray. Place a heaping 1/2 cup mixture onto waffle iron, spreading it out slightly with rubber spatula. Top with 2 tablespoons blueberries and close the lid. Cook for 3 to 4 minutes, until waffle is cooked through but still soft to the touch. Transfer to plate. Repeat with remaining batter.
Cool waffles completely before storing in an air-tight container on the countertop for 3 days. To freeze, transfer cool waffles to large zipper lock bag and freeze for up to 3 months.
Crispy Peanut Kale ChipsServes 4 1 10-ounce bunch curly kale, stems trimmed Cooking spray 1/2 cup unsalted, dry roasted peanuts, finely chopped 1/4 cup ground flax seed, golden or brown 1/2 teaspoon low sodium jalapeño or chipotle seasoning or 1/4 teaspoon salt 2 egg whites
Preheat oven to 400 degrees F.
Rinse kale under cold water. Dry well with paper towels or dry dish towel.
Coat two baking sheets with cooking spray.
Place peanuts, ground flax and seasoning or salt on sheet of wax paper. Mix with your fingertips.
Place egg whites in large bowl and whisk until foamy with a wire whisk, about 10 seconds. Dip edges of kale leaves into egg then press into peanut mixture. Transfer kale leaves to baking sheets; spread out so leaves aren't touching. Coat tops of leaves with a layer of cooking spray.
Bake 10 to 12 minutes, until leaves crisp and peanuts are golden. Cool 1 minute before serving.
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