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NUTELLA CREPES {vegan + gluten free}

April 28, 2016

 

After roasting all the veggies I had in my fridge, I decided to whip up my buckwheat tortillas, which are both vegan and gluten free. We topped the wraps with hummus, avocado, chicken breast, roasted veggies and ripe avocado. The combo was awesome! We had a few wraps left over, so we warmed them back up on the frying pan and added my raw hazelnut sauce (I thickened it up with a bit more hazelnut meal - I usually keep a little jar of this stuff in my fridge for sugar cravings) and sliced banana. What an end to an already awesome meal!

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Becky is studying Holistic Nutrition and is focusing her research on advancements in mental  health and sports. She lives in Canada with her husband and three children. Becky is the creator and owner of Fête Essential Oil Co as well as Muse Nutrition and is also a food & drink contributor to Khachilife, a fine lifestyles magazine.

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