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Spring Into Wellness: Flatout Veggie Logs

May 16, 2012

Welcome to Wednesday! Today’s Spring Into Wellness recipe from Kristine Van Workum is not only delicious, but also an exercise in unlimited creativity for kids and adults alike!


Spring is the prime time to focus on savoring the fresh and robust flavors of seasonal veggies. And what better way to enjoy eating your vegetables than if they are homegrown? If you live in an area where you can cultivate a garden, it’s a great way to get kids interested in taste-testing the foods they grow. To find some tips on gardening and for information on which springtime vegetables are in season now, check out the Produce for Better Health Foundation’s website.

One of my favorite Spring vegetables is asparagus. Since May is also Mediterranean Month, I’ve incorporated some Mediterranean ingredients into my recipe below. Kids (and adults) will enjoy eating their veggies if they are incorporated into meals and snacks in a creative, tasty, and finger-food way.

Since one of the key principles of the Mediterranean Diet is eating abundant amounts of vegetables, fruits and whole grains, I decided to focus on a sampling of veggies in my snack below. Research shows eating a diet rich in fruits, vegetables, whole grains, nuts, beans and seeds is abundant in healthy micronutrients, antioxidants, vitamins, minerals and fiber. Studies suggest the components of the Mediterranean diet may help protect against cancer, heart disease, Alzheimer’s disease, dementia and even type-2 diabetes and obesity. For more specific research and menu planning ideas for Mediterranean-style meals, visit the Mediterranean Foods Alliance website for more information.

Flatout Veggie Logs


  • Fresh arugula or spinach leaves (1-2 handfuls)
  • Olives (black or Kalamata), chopped
  • Roasted red pepper, sliced
  • Asparagus spears (~1” tops)
  • Bell pepper, sliced (orange or red variety)
  • Cucumber or zucchini, sliced
  • Sun-dried tomatoes, chopped
  • Flatout EdgeOn Multigrain Baked Flatbread Crisps
  • Hummus or babaganoush spread


Place 1-2 handfuls of arugula and/or spinach on a plate. Chop a few olives, slice a roasted red pepper, wash and cut off tops of 4-5 asparagus spears, and slice/dice some orange bell pepper, cucumber and/or zucchini, and sun dried tomatoes. Assemble a variety of “veggie logs” by spreading a Flatout Crisp with either hummus or babaganoush, then add a variety of the chopped veggies. Place several different combinations of “veggie logs” onto the plate with arugula/spinach.

Make up fun and creative names for your creations (see a few examples below):

  • Mediterranean Ants on a Log (Flatout Crisps with hummus and chopped olives)
  • Mediterranean Forrest (Flatout Crisps with hummus and tips of asparagus spears standing up)
  • Caterpillars on a Log (Flatout Crisps with babaganoush and  sliced sun-dried tomatoes)



We’d love to hear your fresh perspective!

  • What types of “veggies on a log” would you create?
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