I’m having a love affair with collard greens and I’m not sorry. Move over bread and tortillas, there’s a lean green wrapping machine that is taking your spot in my lunch bag.
After having a wrap at my nearby PCC market, I was in heaven. The next day I purchased my very own collard greens and have made wraps for lunch ever since. The beauty about these leaves is that they are tough enough to withstand being filled with goodness and then left to sit in the fridge for 3 days before you eat them. Bread, however, is usually partially soggy by the time I get to work.
This past Sunday, I prepped enough wraps for lunch for the week, then just grabbed them out of my fridge each morning on my way to work. SO EASY! Although you could do just about anything with a collard wraps: humus and veggies, turkey caesar, southwest chicken…… this week it was all about the Thai chicken wrap.
Collard Wrap with Spicy Almond Butter Sauce, Chicken, Cucumbers, Carrots, Bell Pepper, and Thai Basil Leaves
Thai chicken collard wrap
- Collard greens (usually 1-2 leaves per wrap, the bigger the better)
- 15-20 Thai basil leaves
- 1 lb baked chicken breast, diced
- 1 cup grated carrots
- 1 cucumber, julienned
- 1 red bell pepper, julienned
- 1 serving of spicy almond dipping sauce or peanut sauce/dressing of your choosing
- Collard greens have a thick stem and center rib that need to be dealt with first. Start by trimming the stem, then trim down the center rib so that it’s about the same thickness as the leaf. You can go the extra step of making the leaves even more flexible (and less bitter) by blanching them, i.e. placing them in a large saucepan of boiling water for about 30 seconds, then transferring them to an ice bath. If you don’t plan to use all of your collards at once, wrap them in damp paper towels and store them in your fridge for 3-4 days.
- Mix the almond sauce and the diced chicken in a bowl.
- To assemble, lay the collard green in front of you, stem pointing towards you. Like a burrito, add your ingredients towards the end of the leaf nearest to you (Thai basil leaves, chicken/sauce, carrots, cucumber, and bell pepper). Begin to roll the collard up tightly, tucking in the sides of the leaf as you go. Wrap in parchment paper or Saran wrap to keep tight while storing/traveling. I like to cut mine in half and home and then wrap them again in tinfoil so they don’t leak and they are easier to eat.
- Store pre-made wraps in fridge for up to 3 days.
Lazy Sundays are just the best. My idea of a lazy Sunday would include some (or all) of the following: sleeping in, a trip to the farmer’s market, brunch with friends, watching football (GO HAWKS!) or movies, baking or cooking, a nap, a walk around Greenlake, reading a new novel……I could probably go on and on.
Seattle got a little taste of the fall this weekend with crazy windstorms, rain, and power outages galore. With the weather still crisp this morning, it meant one thing….today was going to be a lazy Sunday:
- I would take a trip to the farmer’s market all the while sporting tall brown leather boots and a scarf
- Bake something delicious for the week
- Snuggle up with a good book and a mug of tea in the afternoon
Knowing that berry season is just about over and Fall is just around the corner, I was inspired to pick up some local raspberries during my trip to the Ballard farmer’s market. However, I knew that I wasn’t looking to add these to yogurt or throw them into a smoothie. No, these raspberries had to be made into something warm and “Fall-like”. Summer berries + Fall inspired food = A delicious berry muffin.
Over the last year, I have been exploring fun ingredient substitutions for my recipes. In this recipe, the subtle nutty flavor and higher protein contents of the almond meal offers a pleasant alternative to classic all-purpose flour. I chose to use yogurt instead of oil/butter, simply because I knew the eggs and almond meal would offer enough fat; while the yogurt would give the desired moisture one looks for in a muffin.
Hope you enjoy!
Raspberry Lemon Yogurt Muffins
- 2 cups almond meal/flour
- 3 large eggs
- 6 oz container of plain Greek yogurt (1% or 2%)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 3 Tbsp raw honey
- 1/3 cup fresh lemon juice + zest of 1 lemon
- 1 tsp vanilla extract
- 1/8 tsp salt
- 1 cup fresh raspberries
- Preheat oven to 350 degrees Fahrenheit. Place paper muffin liners in a 12 cup muffin pan.
- In a medium to large bowl mix the almond meal, baking soda, baking powder, and salt.
- In separate large bowl, whisk the 3 eggs. Add the Greek yogurt, lemon juice, honey, and vanilla. Mix until smooth.
- Gently mix the dry ingredients into the wet ingredients.
- Fold the raspberries into the batter, trying not to break the berries.
- Using a 1/3 cup measuring cup, scoop the batter into the muffin pan cups. The batter should be even with the top of the muffin liner.
- Bake for 20-25 minutes. Insert a toothpick into the center of a muffin. If the toothpick comes out clean, the muffins are done baking.
- Carefully remove the muffins from the pan and let cool on a wire rack.
My clients hear me say this all the time, “use your vegetables as your vessel!” What I mean is, skip the white bread, rice, and pasta; look for ways to be creative with your food. You can still have the texture of noodles, but maybe they’re made of broccoli stems. Or, instead of using bread for your sandwich, make a wrap using Boston lettuce or collard greens. I know this can sound weird for many, but with some trial and error, I guarantee that you’ll find some recipes that you love…like this one!
Philly Cheesesteak Stuffed Bell Peppers
- 16 thin slices of provolone cheese
- 4 green bell peppers, stem removed, cut in half lengthwise, seeds discarded
- 1/4 pound of deli roast beef, sliced into 1/2-1″ strips
- 1 small yellow onion, cut into 1/2″ strips
- 4 cremini mushrooms, sliced
- 1 clove garlic, minced
- 1/2 tsp paprika
- 1/2 tsp chili powder
- 1/2 tsp oregano
- 1 Tbsp coconut oil
- Preheat the oven to 350.
- Line a baking sheet with tinfoil and place the peppers skin side down.
- In a skillet, heat oil over medium-high heat. Add onions and sauté until golden brown. Turn the heat down to medium. Add the mushrooms, roast beef, and spices. Stir fry until the mushrooms are soft, about 2-3 minutes.
- Place the peppers in the oven to cook for 5 minutes.
- Gently remove baking sheet from oven and carefully line each pepper with 1 slice of provolone cheese.
- Scoop the beef-mushroom mixture into each pepper.
- Place baking sheet back in oven and cook for another 5-7 minutes, or until pepper is soft.
- Remove the baking sheet from the oven and add 1 slice of cheese to the top of each pepper. Cook again for 1-2 minutes, or until cheese melted.
- Serve immediately.
Hope you enjoy!