CAVE MAN (PALEO) WRAPS



Hello All:

At a recent  holiday event, not wanting to be the outcast, I prepared these delectable PALEO WRAPS. I bought (4) of each kind, and my smorgasbord was  my contribution to the event. They were an absolute hit.  If anything people were overeating because they wanted to try the different wraps.

Although family and friends are very familiar with my eating lifestyle and pay little attention to it, in other settings , I still find there is more attention on what I am NOT eating than on the event. I too, must fend off  questions like:   "How come your'e not eating"? Of course, I am eating, just not what is being served or I am not eating as much! 

With novel, delectable treats I am able to deflect the attention off of my eating lifestyle and instead turn those inquisitive little annoying questions into  "Can you give me the recipe for these..they are great"! Aaahhh..now I got 'em! 

Here are some of my favorites

NORI (Seaweed Wraps)
Ingredients:
  • 1 grilled grass-fed burger (with minced garlic, onion and green pepper). Make your own ground chuck, using a coffee grinder or other equipment, such as a vita mix) ..it is unclear what meats are being ground by the butcher. Also, you must use grass-fed beef (organic)
  • 1 sheet of nori (found in the Asian foods section of the market)
  • Couple forkfuls of ANY vegetable leftover from "dinner" the night before
  • Avocado
  • Soft-scrambled egg
Directions:

1. Lay a sheet of nori on a plate or cutting board.
2. Chop burger in half and lay pieces end to end across the nori as shown.
3. Top with avocado and veggies.
4. Soft scrambled egg
5. Roll and let sit for about 5 minutes for the nori to soften. Cut. Eat


MORE NORI WRAPS (Seaweed sheets)


This time I added tomatoes slices, bean sprouts,
avocado wedge and on the bottom are thin slices of zucchini squash


With lettuce and chicken breast slices inside



You can buy NORI ((Seaweed) WRAPS at nearly any supermarket. 
You can even purchase through AMAZON.com! Go figure



 THE MAGIC of CABBAGE LEAVES



BRAISE YOUR LEAVES (Lightly steam)-. 
DO NOT COOK 
Heat turned off-sit in hot water for 1-2 minutes and remove immediately

Do you  see the difference in coloring?
The light steaming makes a much more appealing looking meal,
 with the bitter edge removed

I lay them flat in a square food storage container with (1) paper towel in between each leaf for added freshness. 
Store in the veggie bin of your fridge


COLLARD GREEN WRAPS with Sun-dried Tomato Pate


 Sun Dried Tomato Pate:
1/2 cup sun-dried  tomatoes, with a bit of the oil, not too much, about a tsp
1/3 cup pine nuts
1/4 cup sunflower seeds
1 garlic clove
1/4 cup hummus
pulse in a food processor until blended but still chunky, about 2 minutes
Collard Wraps:
2 Large, whole collard green leaves
1/2 red pepper cut into thin strips
1/2 zucchini cut into 1 inch strips
Bring a large pot of water to a boil, and blanch the collard greens, 2 minutes.  Drain it and pat the leaves dry, or shake them out.  Spread the pate on the leaves, then layer the vegetables on top and wrap it up just like you would a burrito.  Collard Greens are great to make wraps out of because they really hold up their shape after blanching and they have a nice mellow flavor.
Remember, these wraps were my contribution to a special event.....I was watching my budget! So please boost the  protein  by adding a couple of chicken strips, a couple of  pieces  of a soft fish, such as Pollock,   or a slice of turkey breast from the butcher (not packaged) 

Pesto Egg Salad Wraps

3 soft boiled eggs
3 large collard leaves
1/4 cucumber, diced
1/3 c. Hummus pesto (recipe below)
  1. Trim the stems off the collard leaves.
  2. In a large skillet, heat a half inch of water over high heat.
  3. Add collard leaves and cover. Steam until wilted and “bendy”. Remove from water to dry.
  4. In a bowl, mash together pesto, eggs, and cucumber.
  5. Place the collard wrap on a clean surface and scoop 1/3 of the egg filling into the center of the leaf. Fold like burrito to make a wrap.
  6. Do the same with the last 2 leaves.

Simple HUMMUS PESO Dressing

3/4- 1 c. extra virgin olive oil
1/2 bunch of fresh basil
1/2 cup (4 oz) of HUMMUS (any flavor)


Juice of 1/2 lemon
garlic salt to taste
  1. Put it all in a blender! Add garlic salt and more lemon juice until reaching the desired taste.

    TIP: To make a salad dresser, follow the exact same instructions but add water, and thin to desired consistency
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You might also enjoy these Salad Dressing and Sauce Secrets
Click on the link to read 




Posted by Michelle Edmonds, M.A., M.Ed
Sr. Nutritionist @
THE SERENITY CHALLENGE
Faith-based,  virtual wellness program

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