Category Archives: Sandwiches/Wraps

Haven’t Posted in Months!

And am only recently getting back into cooking. I hope to get this blog back up and running soon! The main reason for my absence is that we got married! And I was working full time while planning our Lake Tahoe soirée, so recipes were the last thing on my mind. It has been a whirlwind year, my sister got married this summer too, and only recently have we been back in the kitchen. Also of note, my carnivore of a husband went vegan about a month ago, and so it has been fun eating mostly the same foods! Tonight we made spaghetti and "meat"balls, plus he had some staggeringly authentic tasting "Beyond Burgers". If you love burgers and think you could never give those up, get yourself on over to Safeway. But if you live near us, good luck because my man is singlehandedly keeping the company in business, and there might not be any left in stock! These 100% vegan burgers are in the refrigerated meat section, and are startlingly meaty in both texture and taste. Utterly convincing.

So instead of my own recipe tonight, I'll post a link to the Beyond Burger and to the vegan meatball recipe I pulled from Pinterest and enjoyed tonight! Bon appetit!

http://beyondmeat.com/products/view/beyond-burger

http://www.hummusapien.com/vegan-meatball-subs/

Purple Potato Sushi

A perfect throw together meal that takes minutes! I used leftover brown rice and leftover baked purple sweet potato for a vibrant and satisfying lunch! Combines with creamy avocado and even some tahini for kicks, this was delicious!

You need:

-Brown sushi rice 2 cups

-2 Nori sheets

-1 cucumber sliced

-1/2 avocado sliced

-1/2 roasted purple potato sliced

-Green onion sliced

-Drizzle of tahini 

Simply apply half of cooked rice to 2/3 of nori sheet. Then lay veggies on top of the rice and drizzle with scant tahini. Then roll up you nori wrap, applying water to each end to help seal up the roll. Then slice into bite sized pieces, and enjoy!!!

Lentil Adobo Stew

I have made chicken adobo before and suggested you could make it with tempeh, but this is a totally low fat, veggie and lentil based version that is so tasty and nourishing. You could have additional broth for a stew/soup, or if you want it dryer like mine in the photos, you can serve in romaine lettuce leaves as is, with added avocado, or with hummus and steamed potatoes as I did. Sounds weird, but tastes so good. The crunch plus creaminess is fantastic.

 

You need:

Carrots

Bay leaf

Garlic

Celery

Vegetable broth

Brown lentils

Peppercorns

Vinegar
I used the instant-pot to make these, simply combining all ingredients and putting it on the bean/lentil mode. Alternatively, combine all in a pot on the stove and simmer for 15-20min until lentils are soft, that is it! 

Enjoy!

Simple Carrot Hummus

Ok this hummus looks ugly, but tastes really good! Just simple, creamy, and heathy, and without any overt fats!! The naturally soft sweetness of cooked carrot and eggplant is the key.

You need: 
1 large cooked carrot

3 pieces of cooked eggplant ~2/3 cup

1cup chick peas

1/2 large lemon juiced

1tbs green onion

Salt/pepper to taste
Simply combine all ingredients in a high speed blender and enjoy! Excellent with crackers, veggies, or on a sandwich, especially with avocado šŸ™‚ 

Chickpea Quinoa Salad

Looking for healthy cheap lunch options or a quick dinner? Take that leftover grain and left over legume and make a nutritious delicious meal of it!

You need:

Red onion, 1/4 chopped

Lime, 1/2 juiced

cucumber, 1/2 chopped

Garbanzos, about 1 cup cooked

Wild rice/quinoa blend, 1 cup

Avocado, 1/3, chopped

Salt/pepper to taste
Simply combine all ingredients in a large bowl and enjoy! Put on crackers, in a wrap, on greens, or simply eat with a fork! This is one well rounded, balanced, and filling meal!

Enjoy!

Shrimp Kabocha Spring Rolls With Chili Lime Peanut Sauce

I have posted several spring roll recipes in the past, and this is just another twist on an old favorite! Pre-cooked shrimp make these pretty simple, but gives it some authenticity, while Kabocha squash just keeps being one of my all time favorite foods :). For directions on how to use spring roll wrappers and generally how to assemble these, see Here. These are just delicious, any way you roll me, and a great way to get some veggies into your diet šŸ™‚

You need
For fresh spring rolls:

Vietnamese spring roll wrappers

-Cilantro

-Green onion

-Cooked brown rice 

-Avocado

-Greens

-Micro greens 

-Cooked shrimp

-Cooked kabocha squash
For dipping sauce:

Simply combine

-1 lime, juiced

-2tbs pb2 (or peanut butter of choice)

-1 tbs liquid aminos (or soy sauce)

-1/4 tsp sesame oil 

-1/4 tsp crushed red pepper
   
    
    
    
    
   

Yogurt Chicken Salad

I think maybe it’s a Southern thing, but I LOVE a creamy chicken salad. Especially on a sandwich šŸ™‚ Grapes, walnuts, and celery, these comprise the magical triad for and ideal flavor/texture combo when it comes to chicken salad. I always prefer shredded chicken to chopped, and the creamiert he better! Fat free Greek yogurt allows ultra creamy texture without making this heavy!
You need:
Cooked shredded chicken 5 oz

Walnuts 1 oz

Grapes about 1 cup

1/4 Red onion chopped

Greek yogurt, about 4tbs

Black pepper to taste

Celery, about a cup chopped

Mix it all up and enjoy on bread, crackers, on a wrap, or on a bed of greens! So tasty and yet so nourishing!! 
Makes 3 servings at 205 cal, 9fat, 2 fiber, 18 protein each šŸ™‚

Zesty Baked FalafelĀ 

Yummy! I love Mediterranean food, and for me, I’d rather have a falafel than almost any meat I can think of!  I know a few of the spices here are a bit strange, but trust me, if you can find Za’atar and Aleppo Pepper, this flavor is amazing!  The fresh parsley is also a must. These were delicious and healthier than the usual fried fare when it comes to falafel! A homemade creamy tzatziki sauce keeps things from getting dry. I will be making this again soon!
You need:

2 cups mashed chick peas

-large handful of parsley, chopped well

-2 cloves garlic, minced

-2tsp tahini

-2 prunes or dates, minced

-2sp olive oil

-1 lemon rind zested/ minced 

-1/2 tsp black pepper

-1 tsp za’atar blend (try natural foods store)

-1/2 tsp aleppo dried chili pepper (subs crushed red pepper if hard to find)

Mix well in a bowl using your hands form into balls. Yields about 12. Place on parchment paper and bake at 400 for 13min.

Remove and cool.
To make tzatziki sauce combine:

-1/2 large cucumber grated

-1/2 cup plain non fat greek yogurt

-juice of 1/2 large lemon

-2 small cloves garlic minced
Serve with pita, greens or pea shoots as pictured, Hummus, and warm pita or flatbread.

Enjoy! NOMNOMNOM
   
    
    
    
    
    
    
    
    
    
 

Gluten Free Turkey Burger Sliders With Zucchini and Sweet Potato Fries

OMG this was SO GOOD, I was shocked!! This recipe is for protein packed turkey burgers, but you could replicate it with any kind of burgers you like: lentil, mushroom, Mahi Mahi….  Personally, I will change nothing, but will restock up on all the ingredients so I can make this again very soon for my carnivore and me! I do want to do a vegan veggie burger on of these days, standby!
I used:

1 large sweet potato, the larger the better

4 small zucchinis washed and the ends cut off

1/2 lb very lean ground turkey

2 jalapeƱos, sliced

1 yellow onion, sliced

Micro greens, tomato, avocado sliced for burger toppings 

Olive oil or coconut spray

Basil and salt for the fries

1 tsp each garlic and onion powder

1/2 tsp all purpose seasoning of choice

1/2 tsp black pepper
For the sauce:

4 tbs liquid aminos

1/3 cup honey

1tsp minced ginger

2 minced cloves garlic

Sauce Instructions:

Whisk all the above sauce ingredients together, then pour into saucepan, simmering for about 10minutes before removing from heat to let thicken.

Next begin your fries by cutting your sweet potato in half, at its widest point. You want a large potato sliced into 1/4 in slices to make little sweet potato slider buns!  For 1/2 lb of turkey, I made 4 sliders, so 8 slices of nice round sweet potato.  Then cut the rest of the sweet potato into 1/2 in “fries”. Slice the zucchini lengthwise twice and again to make nice long “fries” then place all sliced veggies on a baking sheet lined with parchment paper. Spray with oil of choice and sprinkle with dried basil and sea salt. Then bake at 400 for about 20min, flipping once through and removing any pieces that are getting too brown before the other pieces.

In the meantime, slice your jalapeƱos and onion. Spray olive oil in a frying pan over medium heat. When nice and hot, add your onion in there, cover and let brown for 10min. Add 1/4 of your prepared sauce, mix, then remove from pan and set aside. 

Mix your turkey, seasoning, garlic/onion powder, and pepper in a bowl and form into 4 small patties. Spray pan again with oil and place patties in hot skillet and cook for about 2-3min on the first side, depending on thickness. Then pour the rest of your sauce in there before flipping patties over. Once flipped, add your sliced jalapeƱos and sautƩ that additional 2 minutes or so. Then you are ready to serve!!

Assemble each slider with 1 patty, 2 sweet potato slices, some sautĆ©ed onions and jalapeƱos, and all the fresh fixins your heart desires. For me it was simply sliced tomato and avocado, and some organic micro greens, yum!! ENJOY with your zucchini and sweet potato fries for a truly healthy and fortifying version of america’s favorite junk food meal šŸ˜€ ENJOY!
   
    
    
    
    
    
    
    
    
    
    
    
   

Homemade California Roll

Every now and then we’ll splurge on some fresh crab at whole foods. Sometimes we just eat it plain, and sometimes there’s some extra with which to experiment. I know it is basic, but I still love a California roll, especially one with real crab.
You need:

-about 3-4 oz fresh crab

-about 2 oz plain Greek yogurt

-1-2 tbs green onion

-Black pepper

-2 seaweed wraps

-1 cup sticky rice of choice (I used a black rice/gf steel cut oat blend– oats make the rice sticky)

-1/4 cucumber slices

-1/4 avocado sliced 
Lay your seaweed sheet on a piece of plastic cling wrap, I put mine on top of a cutting board. 

The only trick I used is a line of water on each end of the nori wrap to help it stick together.

One by one, lay a nori sheet on a piece of plastic wrap (on top of a towel to make easier to handle, without plastic sticking to anything). Spread a layer of rice (actualy optional but recommended) to desired thickness over bottom 1/2 to 3/4 of wrap. Line up veggies/fillings. Spread a line of water (just dip your finer in water (along two ends of the wrap, and roll up, starting at full end and rolling towards empty end.