I got this idea from the 21 Day Keto Reset as well. I never thought of using Collards as a wrap before until I bought one at Whole Foods made by Eat Gud Whole Foods. I became obsessed with making a delicious lemony tahini dressing and making a delicious collard wrap. So this is a conglomeration of a lot of different things… it was also kind of hard to organize because I drew from so many different places. It might look painstaking and time consuming at first, but the different parts of this are very versatile and can be used for many different things!
IE, the tahini dressing can be used to taste here, on the herb salad and saved in the fridge for other things.
4 Big Collard Leaves
4 slices organic turkey breast
1c Herbacious Tahini Cole Slaw
Use a knife to cut the thick unedible part of the collard stem… you should end up with a heart(ish) shaped leaf
Place a slice of turkey breast onto the collard leaf and place ¼ cup herbacioud tahini cole slaw on top.
Tuck the tails of the wrap in and roll the wrap. I like to leave the top open so I can add more dressing, but you can also close the top if you’d like!
Recipe for Tahini Dressing:
1/4c avocado oil or EVOO
1 tbsp braggs liquid aminos, coconut aminos or tamari
Juice from ½ lemon
1 tbsp minced garlic
½ tsp minced ginger
Combine all ingredients in a high powered blender (like Vitamix)
Slowly add warm water until the dressing is thick, but pourable… I usually vary from about 1/3-1/2 cup because I like a thick, spoonable dressing. If you like a thinner, runnier dressing add more. It’s completely to taste.
Recipe for Slaw:
1/2c fresh cilantro
1/2c fresh Italian parsley
1 small bag broccoli slaw, or just regular cole slaw
1 avocado, cubed
*to me, the arugula has a really peppery taste. Sometimes I’m into it, sometimes I’m not. To me, this ingredient is optional. If I don’t use arugula, I usually compensate by adding more herbs or cole slaw.
Finely chop cilantro and parsley together, then add the slaw.
Pour in desired amount of dressing and mix well
Toss gently with the arugula, if using and top with avocado.
BOWLS of this soup were pretty much necessary for me to get through the countless snow days we’ve had. It’s almost as if I could just sit there and sip on this for lunch and have all the chaos and noise disappear for a second and forget about the Mountain of snow and ice chunks I had yet to shovel at the end of my driveway. And it gave me that nice, warm, full feeling I needed to give me the stamina to shovel and dodge snowballs at the same time. All.day.long.
I should really call this “Forget your Troubles Soup…”
Go ahead. Give it a whirl. You will need…
1c bone broth
1 tbsp Fish sauce
1tbsp thai red curry paste
1tsp lemongrass paste
1tsp ginger paste
3/4c coconut milk
1 tsp turmeric
*opt siracha to taste
1. Spiraling/noodle-ify the zucchini’s
2. Heat a large pan over medium high heat.
3. Add bone broth, fish sauce, curry paste, lemongrass, ginger and coconut milk and stir until all ingredients are combined. Reduce heat.
4. Add zucchini noodles and turmeric and cook for 3-5 minutes, depending on how you like your zucchini’s (cooked or al dente)
5. Pour into a bowl and enjoy! Or if you’re me, add a hard boiled egg and touch of siracha and enjoy!
My new favorite go-to is cooking a whole/young chicken in a crock pot! You can season it a million ways, it stays really moist and there are a lot of leftovers. Quick note: I take the skin off before I cook the chicken. It slow cooks for so long and there are a lot of different spices to keep it flavorful without all the extra fatty skin. When storing, I always take my chicken pieces out, take the bones out and store it separately from the veggies. This keeps the flavors separate, you won’t have little bits of chicken all over your veggies and it doesn’t congeal into a big blobby gelatinous mixture. OK- on with the post. I decided to try a chicken salad with this round of left overs. I used avocado instead of mayo and it was delicious. I tried to get creative with it and came up with 3 different ways to have it.
Here’s how I made the salad: 1 chicken breast+1thigh 1/2 avocado 1/4 small red onion, chopped 3 mini bell peppers, chopped Juice from 1/2 lemon Garlic salt to taste
I sort of crumbled the chicken breast into the blender. I say crumble because it’s SO soft after being cooked in the crock pot that it just breaks apart in your hands. Then I add all the rest of the ingredients and blend it on low until all the ingredients are well incorporated. And voila! You’re done. You could just shovel it in with a spoon at this point, or try one of these cute ways to have it 🙂
Stuffed inside a mini bell pepper:
Inside the avocado bowl with tomatoes: Protein Bowl!!