Grab-and-Go Salad Wraps

Grab-and-Go Salad Wraps

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Grab-and-Go Salad Wraps
Salad wraps turn messy, boring vegetables into portable, nutrient-dense food. My teenage daughters (and friends) love them. The Ole wrap has 11 grams of fiber, 5 grams of protein and only 50 calories. Hummus or nut spread offer more protein and creamy richness, and the tin foil allows you to eat without a mess. These easy, healthy and satisfying snacks will change your relationship with salad.
Cuisine American
Servings
Ingredients
  • 1 salad Add your favorite greens, herbs and veggies.
  • 1 tortilla wrap Ole High Fiber Carb Lean is my favorite
  • 1-2 Tbsp. Hummus or vegan nut cheese or spread
  • 1 Tbsp. favorite vinegar or salad dressing of choice
Cuisine American
Servings
Ingredients
  • 1 salad Add your favorite greens, herbs and veggies.
  • 1 tortilla wrap Ole High Fiber Carb Lean is my favorite
  • 1-2 Tbsp. Hummus or vegan nut cheese or spread
  • 1 Tbsp. favorite vinegar or salad dressing of choice
Instructions
  1. Look for Ole High Fiber Carb Lean tortilla wraps. Each wrap has 11 grams of fiber, 5 grams of protein and only 50 calories. These are the best I've found in a regular grocery store—if you have another recommendation, please comment. Most wraps have no fiber or protein with 150 calories. Despite the fiber and protein in these, they are soft and sturdy. Read your labels!
  2. Make a large salad. Start with hearty greens like kale, chard, spinach and radicchio. Chop a rainbow veggies—broccoli, cauliflower, bell peppers, artichoke hearts, carrots, radish, etc. Include fresh herbs like green onion, cilantro, parsley and/or dill. Sprinkle with sunflower and pumpkin seeds. Keep salad in refrigerator until ready to use. Because I make enough to feed myself, daughters and friends, I store in a 2-gallon size plastic green bag which keeps salad fresh all week.
  3. Assemble desired hummus, dip or spread, salad dressing and salad.
  4. Tear a sheet of tin foil and lay tortilla wrap flat. Layer hummus and salad and sprinkle with vinegar or salad dressing. Tuck the bottom of the tortilla and roll into a burrito. Tuck aluminum foil over the bottom of the burrito and wrap foil in the same direction. Fold the top to seal.
  5. When you are ready to eat, unroll to allow enough space to take a bite. Shape the foil so that it catches falling veggies or vinegar. Continue to unwrap and shape foil as you eat. PS: Chew your veggies thoroughly; eat mindfully. This food is medicine!
Mini Eggplant Pizza

Mini Eggplant Pizza

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Mini Eggplant Pizza

These are so fun! Great way to have your pizza and eat it too . . .

Mini Eggplant Pizzas

Prep Time 10 minutes
Cook Time 10 minutes

Servings


Ingredients

Prep Time 10 minutes
Cook Time 10 minutes

Servings


Ingredients

Mini Eggplant Pizzas


Instructions
  1. Cut the eggplant into equal slices about 1/2 inch thick. Generously brush each side of the eggplant with the oil and season with sea salt and black pepper.

  2. Heat a large non-stick pan over medium heat. Cook eggplant in batches until tender and browned about 3 to 5 minutes per side.

  3. Meanwhile, turn the broiler on high.

  4. Transfer the browned eggplant slices to a baking sheet and top each with tomato sauce, dried oregano and shredded cheese. Broil the eggplant pizzas for 3 to 5 minutes until the cheese is melted, bubbly and browned.

  5. Top with red pepper flakes and fresh basil. Enjoy!


Recipe Notes
  • Leftovers

    Refrigerate in an airtight container for up to two days. Reheat in the microwave or oven until warmed through.

More Flavor: Add minced garlic and Italian seasoning to the tomato sauce.
Additional Toppings: Top eggplant pizza with your favorite pizza toppings like pepperoni, bacon, olives, bell peppers or mushrooms.

Sautéed Greens

Sautéed Greens

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Sautéed Greens
It's hard to get enough greens everyday. This simple recipe is flavorful and packed with nutrients. Perfect as a warm salad or a side dish.
Sauteed Greens
Prep Time 5 minutes
Cook Time 5 minutes
Servings
Ingredients
Prep Time 5 minutes
Cook Time 5 minutes
Servings
Ingredients
Sauteed Greens
Instructions
  1. Saute olive oil, garlic, ginger and mustard seeds until seeds begin to pop. Add spinach or other greens. Remove from heat just before desired tenderness is achieved to avoid over-cooking. Salt and pepper as desired.
Goddess Brussels sprouts (Only 3 Ingredients!)

Goddess Brussels sprouts (Only 3 Ingredients!)

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Goddess Brussels sprouts (Only 3 Ingredients!)
These roast into restaurant-worthy flavor. This recipe is so simple . . . even kids can make it.
Goddess Brussels sprouts
Prep Time 5 minutes
Cook Time 35 minutes
Servings
Ingredients
Prep Time 5 minutes
Cook Time 35 minutes
Servings
Ingredients
Goddess Brussels sprouts
Instructions
  1. Chop the Brussels sprouts as desired. In my opinion, the thinner, the better. They crisp up nicely! Slice the onion as preferred as well . . . I like large slices or even rings. Mix together in a bowl and coat with the dressing. Salt and pepper as desired.
  2. Place parchment paper on cookie sheet. Bake at 375 for about 35 minutes. Stir occasionally to prevent burn.
  3. Optional: Switch over to broil for the final 1-2 minutes to increase crispiness. Watch them carefully as an extra minute can ruin the batch!
Recipe Notes

Goddess Dressing: Not all Goddess dressings are created equal. Check the calorie count, and stick with organic varieties. Also, ANY dressing can be used as a marinade. Try a honey/ginger/soy blend or other favorite.

Kick it up a notch and serve with my healthy horseradish sauce.

Medicinal Smoothie

Medicinal Smoothie

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Medicinal Smoothie
While this smoothie is delicious, it is also very powerful medicine. It contains super foods and spices that will heal your gut, support your immune system and regulate your hormones. However, if you don't want to add all three spices (ginger, cinnamon and turmeric), pick one or reduce amount until your taste buds adjust.
Medicinal Smoothie
Course Breakfast
Prep Time 5 minutes
Servings
Ingredients
Course Breakfast
Prep Time 5 minutes
Servings
Ingredients
Medicinal Smoothie
Instructions
  1. Combine all ingredients together in a blender and blend very well until smooth. Pour into glasses and enjoy this medicinal, healing remedy!
  2. Feel free to double this recipe. Seal and refrigerate. Enjoy the ease of leftovers for a few days.
Recipe Notes

Double Down: Save time and double or even triple this recipe. Leftovers make life easy. Seal in a jar and store in the fridge for up to 3 days. Shake well before drinking.

Honey Buffalo Brussels sprouts

Honey Buffalo Brussels sprouts


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Honey Buffalo Brussels sprouts
For my whole life, I've hated Brussels sprouts. Yuck. I eat mostly vegetables, but I've been pretending those cabbage nuggets didn't exist. Then, they started showing up in restaurants. Nice restaurants. I finally gave them a. try. OMG. I ordered a second round. The difference between the restaurant varieties and my recipe is that these aren't deep fried. Yeah, it's not exactly the same, but the flavor is to die for.
Prep Time 10 minutes
Cook Time 35 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 35 minutes
Servings
Ingredients
Instructions
  1. Preheat oven to 325 degrees.
  2. Whisk garlic, honey, lemon juice, vinegar, hot sauce, onion powder and garlic salt in large bowl. Add Brussels sprouts and chili pepper, and stir until evenly coated.
  3. Line a baking sheet with parchment paper. Bake for 30-40 minutes, stirring every 10 minutes, until satisfied with the tender and crispy contrast. If they aren't crispy enough, switch oven to broil and broil for 2-3 minutes at the end.
Vegan Crab Cakes

Vegan Crab Cakes

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Vegan Crab Cakes
"OMG, these are amazing," said my husband. To be fair, he had low expectations for vegan crab cakes. But these have a very authentic flavor, thanks to the tofu being spiced with Old Bay seasoning. I've made them multiple times for omnivorous crowds, and they are always a hit when served with vegan tartar sauce.
Course Main Dish
Prep Time 10 minutes
Cook Time 30 minutes
Servings
patties
Ingredients
Vegan Crab Cakes
Vegan Tartar Sauce
Course Main Dish
Prep Time 10 minutes
Cook Time 30 minutes
Servings
patties
Ingredients
Vegan Crab Cakes
Vegan Tartar Sauce
Instructions
  1. Preheat the oven to 400 degrees.
  2. Saute the onion and carrot for about 3-5 minutes, until soft. Add splashes of water or olive oil to prevent sticking. Add garlic and cook for one more minute.
  3. In a small mixing cup, place 1 Tbsp. flax seed in 1 Tbsp. water. Allow flax to absorb the water (takes only a few minutes).
  4. In a large bowl, crumble the tofu. Add yeast flakes, white wine, lime juice, hydrated flax seed and white pepper. Mix thoroughly. Adding dulce, kelp or other seaweed flakes will add a "fishy" flavor and a power-pack of minerals.
  5. In a separate bowl, combine breadsticks and Old Bay Seasoning. (You can substitute with other creole seasoning, but honestly, this was worth an extra trip to the store (and searching through the spice and baking isles, only to find it hidden on a random shelf in the back of the store).
  6. Mix the seasoned bread crumbs and sautéed veggies into the tofu mixture. Form into patties and place onto parchment paper on a baking sheet. Optional: brush with avocado or olive oil to achieve a crunchy fried exterior.
  7. Bake for 30 minutes, flipping halfway (brush with extra oil if desired). The exterior will be slightly crunchy and browned.
  8. Mix tartar sauce ingredients together in a small bowl. Serve and enjoy!
Recipe Notes

This recipe does not require pressing or drying of the tofu because baking on parchment paper does a great job eliminating excess water. Plus, easy peasy clean up.

It does not escape me that Old Bay seasoning has hidden ingredients. If you have allergies or prefer to make your own, this recipe has a lot of positive reviews.https://www.thespruceeats.com/old-bay-seasoning-mix-480917