Everyone loves the PF Chang's chicken lettuce wraps, and this is a good dupe! Easy enough to whip up on a busy weeknight, and even easier to double to eat the leftovers for lunch or again for dinner the next night!

Asian Chicken Lettuce Wraps
1 Tbls. avocado oil
1 lb. ground chicken
2 cloves garlic, minced
1 carrot, chopped
1 can water chestnuts, chopped
2 Tbls. coconut aminos
1 tsp. toasted sesame oil
1 tsp. honey
salt to taste
Butterhead lettuce leaves

Heat avocado oil in a pan and cook the chicken. Add garlic, carrots and water chestnuts. Cook for a few more minutes until carrots are softened. Mix coconut aminos, sesame oil and honey together in a separate bowl. Add to chicken mixture and stir until well combined. Season with salt to taste. Serve in butterhead lettuce leaves. ENJOY! XO

My husband and I are training for our first full marathon! It's been fun to have something to work toward together and we have actually been enjoying the long weekend runs. Thankfully, the weather here has been pretty nice so we haven't had to navigate snow and ice. Fingers crossed the spring-like weather will continue throughout the rest of winter!

One thing we have had to navigate, however, is ravenous hunger as a result of all of the fuel we are burning! I am really trying to maintain my focus on good nutrition, rather than reaching for the simple carbs that are delicious, but make me feel pretty terrible. So I have been trying to come up with some good options to have on hand for when the hunger strikes.

​These PB Coconut Oat Bars are a perfect snack! They are made with all real, whole food ingredients and none of the junk that makes our bodies feel sluggish. (We need all of the energy we can get.) I also added some collagen peptides for joint health!

PB Coconut Oat Bars
2 cups gluten free rolled oats
1/2 cup ground flaxseed meal
1/2 cup unsweetened coconut flakes 
1 scoop collagen peptides
1 cup NATURAL peanut butter (crunchy or creamy, you pick!)
1/2 cup honey
1 tsp vanilla

Mix ingredients together until well combined. Spray a 9x9 pan with non stick spray - I prefer avocado oil! - or line with wax or parchment paper. Press mixture into the pan and freeze for a little bit. When ready to eat, cut into 16 squares. Store in the fridge or freezer.

ENJOY! XO

Per bar:
15g fat
23 g carbs
5g fiber
8g protein