This week I'm giving my body a chance to reset and upping my health-game. In the process I wanted to share a new favorite recipe with you. My oh-so-delicious collard green wraps. I share this treat with Tiombe last week who promised you the recipe so here it is. But first...

 Here's why I love collard greens:

• They're iron packed, calcium rich, filled with folate, vitamin K & vitamin A
• If they are properly stored, collard greens last for weeks in the refrigerator
• Keto and Paleo friendly
• Truly a carb friendly wrap... nothing else even compares 
• Bonus they're super sturdy... they don't fall a part or rip when filled

 

And now let's get into it, shall we?

Ingredients

• 6 - 8 big fresh collard greens leaves
• 1-2 carrots, julienned
• 1-2 bell peppers, julienned (orange and yellow are my fav)
• 1 roasted red pepper 
• 1 cup cauliflower rice (with turmeric, cumin)*
• 1/2 cup shaved brussel sprouts**
• Roasted sweet potato (sliced)***
• Hummus or my favorite, our TRUFF Mayo (or Spicy Mayo for those who want to kick it up a notch) 

 

 

Instructions

1. Depending on how large the collard green you can either cut the stem out completely or shave it down using a pairing knife. This will keep the collard leaf from breaking the when you roll it. Plus, the stems are tough to chew.
2. Blanch the collard greens in hot water for 15 seconds. I usually do 1-2 collard greens at a time. Pull them out of the hot water and place in cold water to cool down. Lay on a paper towel or pat to dry.
3. Spread hummus or TRUFF mayo on the collard green and fill with ingredients from above (or others of your choosing) and enjoy this super heart healthy, delicious, meal.

P.S. I also love pairing this wrap with the Manchego Wine Chips... the Asiago are a second favorite. I made these wraps to take to a recent dinner date at the lake in Columbia and found that our reusable, super-stylish melamine "ant paper plates were the perfect accoutrements for the evening.

 

 

 

 How to Make the best Cauliflower Rice*

I use a cast iron skillet to roast the cauliflower with olive oil salt and pepper. Roast to taste, I like mine a bit crispy around the edges. Therefore I roast at 375 degrees for about 30 mins, flipping/mixing about halfway through.

Roasted Brussel Sprout Delight**

Again the cast iron skillet is king... roast the Brussel sprouts with olive oil salt and pepper. Roast to taste. I roast mine at 375 degrees for about 25 mins, flipping/mixing about half way through. Feel free to drizzle Balsamic vinegar to kick the taste up a notch. I add mine toward the end just about 5 minutes before they come out of the oven.

Roasted Sweet Potato***

Preheat the oven to 400 degrees. Wash and slice your sweet potato.Line a cookie or baking sheet with foil. Brush the potatoes completely in olive oil, sprinkle with salt, pepper, cinnamon, and nutmeg. Sprinkle lightly with finely chopped fresh rosemary. Bake for 40-45 minutes, or until potatoes are tender, flipping halfway. Again the cast iron skillet is the real coup de grace here, but if you do not have one a regular baking sheet will do.