CAVE MAN (PALEO) WRAPS

At a recent summer 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

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

Lightly steamed leaves-. DO NOT COOK LEAVES. 

Heat turned off-sit in hot water for 1-2 minutes and remove immediately

Do so 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

 .

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 

http://www.slideshare.net/serenityretreats/serenitys-guide-to-salad-dressings-and-sauces

Posted by Michelle Edmonds, M.A., M.Ed

Sr. Nutritionist @

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