A granola bar or an simple fruit are not my idea of eating on a kayak trip. I’m talking healthy, delicious, yes – even gourmet meals that we can take on our kayaking adventures. Every now and then, I’ll share recipes on the blog and hopefully later, I’ll create a kookbook. How about KAYAKING WITH FRIENDS, Adventures & Entertaining in the Great Outdoors ?  If you have suggestions or favorite gourmet recipes that are perfect for enjoying with friends on a coastal island or along side a deep freshwater spring, email me sherrykelly@comcast.net or post them on FB at www.Facebook.com/KayakingWithFriends

  … in the meantime

———————————————————–Chicken, Avocado & Black Bean Wrap

• 2 cooked chicken breasts, diced
• 1 Tbsp lime juice
• 3/4 Tbsp olive oil
• 15 oz. can black beans, drained & rinsed
• 1 green bell pepper, chopped
• 3/4 Tbsp minced garlic
• 1/2 tsp salt
• 1/4 tsp black pepper
• pinch red pepper flakes
• 2 Tbsp fresh chopped cilantro
• 1 avocado, diced
• Romaine lettuce
• whole grain tortillas

Place the lime juice in a large bowl and whisk in the oil. Add the beans, bell pepper, garlic, salt, black pepper & pepper flakes. Add chicken and cilantro. Mix well. Add avocado and mix gently. Serve in a whole grain tortilla with romaine lettuce. Serves 4 Calories: 288 

———————————————————–Creamy Avocado & White Bean Wrap

White beans mashed with ripe avocado and blended with sharp Cheddar and onion makes an incredibly rich, flavorful filling for this wrap. The tangy, spicy slaw adds crunch. A pinch (or more) of ground chipotle pepper and an extra dash of cider vinegar can be used in place of the canned chipotles in adobo sauce. Serve with tortilla chips, salsa and Tecate beer.

• 2 tablespoons cider vinegar
• 1 tablespoon canola oil
• 2 teaspoons finely chopped canned chipotle chile in adobo sauce, (see Note)
• 1/4 teaspoon salt
• 2 cups shredded red cabbage
• 1 medium carrot, shredded
• 1/4 cup chopped fresh cilantro
• 1 15-ounce can white beans, rinsed
• 1 ripe avocado
• 1/2 cup shredded sharp Cheddar cheese
• 2 tablespoons minced red onion
• 4 8- to 10-inch whole-wheat wraps, or tortillas
  

  Preparation

  1. Whisk vinegar, oil, chipotle chile and salt in a medium bowl. Add cabbage, carrot and cilantro; toss to combine.
  2. Mash beans and avocado in another medium bowl with a potato masher or fork. Stir in cheese and onion.
  3. To assemble the wraps, spread about 1/2 cup of the bean-avocado mixture onto a wrap (or tortilla) and top with about 2/3 cup of the cabbage-carrot slaw. Roll up. Repeat with remaining ingredients. Cut the wraps in half to serve, if desired.
  4.  http://www.eatingwell.com/recipes/creamy_avocado_white_bean_wrap.html

———————————————————–Peanut Butter Chocolate Chip Apple Sandwich

Here is a quick and easy snack that’s perfect for an outdoor lunch on the kayak. I found it on Pinterest.com which led to a BLOG for after school snacks. I think we’d love them while out exploring, so I’ll let you know how good they really are. Perhaps brushing them with a bit of lemon juice will avoid some of the typical darkening that happens with a peeled apple.

Peanut Butter with Chocolate Chips Apple Sandwiches.

What you’ll need: {1 apple makes 2-3 sandwiches depending on how thick you slice your apples}
apple – sliced & cores removed
approximately 1 tablespoon per sandwich peanut butter
approximately 1 teaspoon per sandwich chocolate chips – optional

What to do:
 Spread peanut butter onto apple circle. Sprinkle chocolate chips on top. Place another apple circle on top. Press gently to seal. Geeze – that’s easy!