The Original Wrap. Photo by Dennis Oda, Star-Bulletin

Dropping a few pounds doesn't hurt if one is trying to tone, but it's important not to starve the body of muscle-building protein.

"What happens is people need more fuel. They need food for energy," said Honolulu Club personal trainer Jennifer Bos.

"They get hungrier, but instead of eating health food, they eat junk food so they don't see any results."

Bos' mother, Lisa Bos has the perfect solution.

Lisa is the proprietor of Gourmet Express in Kahala Mall, which focuses on low-fat, nutritious meals, particularly tortilla "wraps" filled with rice and your choice of veggies, seared ahi or roast turkey, for $4.25 to $6.50.

For those who don't want the tortilla, the ingredients can also be placed in a bowl, called a "rice pot."

"I had been researching two years on the mainland what the trends are, and I found a lot of juice bars opening up. I felt a need in Hawaii for more than a juice bar. I wanted to do healthy food as well," she said.

Just so she stays on track, she calls Jennifer her "little police officer. She comes down here and makes sure there's not anything bad for you on the menu.

Following is Gourmet Express' recipe for nonfat muffins, and The Original Wrap, full of complex carbohydrates and B vitamins. Gourmet Express uses specially made 12-inch tortillas. We've adapted the recipe to use regular-size (about 8 inches), store-bought flour tortillas, which contain some fat.

2 nonfat flour tortillas
1/4 cup jasmine and brown rice combined, cooked
1/3 cup Nonfat Yogurt Herb Sauce (recipe follows)
4 tablespoons iceberg lettuce, finely shredded
1 tablespoon red cabbage, finely shredded
1 tablespoon cucumber, julienned
1 tablespoon daikon, julienned
1 tablespoon carrot, julienned
1 tablespoon tomato, diced
1 tablespoon beet, julienned
1 tablespoon bell pepper, julienned

Divide rice in half and spread on each tortilla, and top with the vegetables, leaving about 1 inch of space on left and right sides.

Spread remainder of sauce across the top of the veggies and fold bottom of tortilla toward the top. Roll toward you to tightly wrap goodies. Roll once, tuck in the ends and wrap.

Makes 2 wraps.

1 32-ounce carton nonfat plain yogurt
1 cucumber, julienned
4 tablespoons lemon juice
1/4 cup fresh mint, minced
1/4 cup dill, minced
Pinch cayenne pepper
1 teaspoon celery salt
3 cloves garlic, minced
3 tablespoons honey

6 cups whole wheat flour
6 teaspoons baking powder
2 teaspoons baking soda
4 teaspoons cinnamon
2 teaspoons vanilla
1 teaspoon grated nutmeg
2/3 cut white grape juice
2 cups molasses
5 cups ripe bananas, mashed
2 cups raisins, optional
Nonstick spray

Prepare muffin pan with non-stick spray of choice and scoop mixture generously into pan. Bake for 20 minutes or until golden brown.

Makes 20 muffins.

Note: For seasonal muffins, substitute pumpkin or mango for bananas or combine.