To be honest, collard greens were not on my radar until recently. I’ve always associated them with Southern cooking and used kale as my “go-to” green for the most part.
But nothing makes a better wrap than collards. I love these because you get the convenience of a wrap without all the carbs, preservatives, and empty calories. If avoiding gluten, these are a great replacement for any bread.
Collard greens are in the Brassica family along with mustard greens, kale, and brussels sprouts and can be used in many of the same ways. They are high in fiber, rich in omega 3’s and antioxidants. They have been shown to support detoxification pathways in our bodies due to their glucosinolate properties and sulphur containing nutrients.
Interesting to note, steamed collard greens have a unique cholesterol-lowering ability because they bind with bile acids, facilitating the removal of cholesterol from our bodies.
This is an easy throw-together lunch. I keep pre-chopped veggies in my fridge like red cabbage and radish (currently) for quick additions to any meal. Add your hummus, veggies, avocado and roll it up like you would a burrito. Collards will need to be steamed first to soften them up. Here’s a little video on how to roll up your collard wrap.
Collard Green Wraps
Collard greens make the perfect tortilla replacement. Providing a nutrient dense option without all the carbs!
1 large collard green leaf, back of the stem thinned (to avoid breakage when rolling)
1/3 cup chopped veggies of choice (I like radish and purple cabbage)
handful of pea shoots
2 tbsp julienned carrots
2 tbsp hummus
couple slices of cucumber
1/4 avocado slices
1 tbsp of toasted almonds
Bring a large pot of water to boil
Steam collard greens for 3 min or until bright green
Allow to cool
Finely chop raw vegetables
Spread hummus in center line of collard
Add vegetables and almonds
Fold as you would a burrito
This wrap works well with raw and crunchy vegetables, but can be made savory if you added roasted sweet potato and sautéed greens and onions for example. Feel free to add other condiments such as siracha or spicy mayo for a richer flavor.
Clean eating is a principle that features unprocessed, sustainably sourced and wholesome foods. But I like to take this principle another step by creating meals that actually make you feel “clean” after eating. Not heavier, fuller, and tired, but light, energized and refreshed. This lemon vinaigrette does just that. It gives a simple salad the right amount of tang and flavor that makes it delicious and satisfying yet with added nutritional benefits. Lemon juice aids in digestion by stimulating stomach acid and bile production. It also supports liver function, which helps you to detoxify. Plus, the vitamin C in lemons help to boost your immunity and promote healthy skin. Clean eating doesn’t have to be complicated or fussy, in fact, it’s often the simplest of recipes that become the favorites.
I love it with this arugula salad as I find it is the perfect offset the tangy bite of arugula and fennel. It’s also great drizzled over avocado toast.
A citrusy dressing perfect with arugula and fennel
I think one of the keys to maintaining a healthy lifestyle is to have a few go-to recipes to pull out of your sleeve when all else fails. One that everyone in the family loves, one that is easy and fast. This is the first one that comes to my mind when the question of “what am I going to make tonight” pops into my head. It’s become a family favorite. We normally eat this bun-free, but feel free to add your favorite roll. We like it with a dipping sauce on the side, like sriracha-aioli for the adults, or simple aioli for the kids. We’ve eaten this with quinoa, simple salads, sautéed kale, or featured here with the roasted cauliflower and radicchio salad.
Cilantro Turkey Burgers
Flavor packed alternative to burgers made with red meat.
Simple meals are often the best, and this is no exception. Add a hard boiled egg, toss it with some greens, and call it a meal. It also makes a satisfyingly filling side to your main dish.
Roasting the cauliflower makes it nutty and sweet, a good balance with the fiber-rich chickpeas. Roasting them both makes the dish easier to digest, just an added bonus! This is one of those recipes from “my toolbox” that I keep pulling out, it’s so good. Thanks Gweneth from “It’s All Good” for the inspiration!
Sometimes life calls for a big, nourishing salad. Whether you’re out of ideas of what to make for dinner, or looking to eat lighter, or, in my case, looking to clean out your fridge and pantry…a salad comes in as an easy, effortless meal. Sometimes the greatest ideas come out of ingredients you have just laying around. I usually never eat cruciferous vegetables in the raw, (1. they can be difficult to digest and absorb and 2. we live 6 months of the year in an arctic tundra where warmth is more desired than more cold!), but I saw an idea for a brussels sprout salad and decided to expand my horizons.
Salads like this are a great platform for building and expanding a meal how you like. Keep it simple and light for a side, or add shredded cheese, hard boiled eggs, a piece of salmon or chicken to make it more of the main meal.