Collard Turkey Wraps with Herbacious Tahini “Cole Slaw”

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


  1. Use a knife to cut the thick unedible part of the collard stem… you should end up with a heart(ish) shaped leaf
  2. Place a slice of turkey breast onto the collard leaf and place ¼ cup herbacioud tahini cole slaw on top.
  3. 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 Tahini

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


  1. Combine all ingredients in a high powered blender (like Vitamix)
  2. 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

2c arugula*

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.


  1. Finely chop cilantro and parsley together, then add the slaw.
  2. Pour in desired amount of dressing and mix well
  3. Toss gently with the arugula, if using and top with avocado.

Roasted Sweet Tater Salad

So I have never liked Potato Salad. Like ever. Don’t know what it is. I’ve tried loads: German, American, with mustard, without mustard. I was no expert because, well, I didn’t like it! But I’ve done my best, tried lots of kinds and gave it a fair chance.

But there I found myself one day, with the assignment of “potato salad” staring me in the face to bring to a potluck lunch. But this time, I thought dangit- I’m going to make a potato salad that I like!

So I started off by roasting some sweet taters because I know I love those. Then just kept adding things and flavors that I liked- avocado for healthy fats and richness, peppers for lightness crunch and mild sweetness, herbs de Provence, goat cheese for more richness and tang… and BAM! Came up with a nutrient dense potato salad that I LOVED. 

Came home with an empty dish too, which always makes me smile.

Anyhoo- here’s the recipe!


4 sweet taters, 2white 2 regular, cubed

2tbsp avocado oil (I used Primal Kitchens)

1tbsp Herbs de Provence + dash S&P

1/4c avocado oil (also Primal Kitchens)

1 avocado, cubed and splashed with lime juice S&P

1/3 c diced colored peppers

1/8 c goat cheese


Preheat oven to 425. Shake sweet taters in avo oil, S, P and herbs. Place on 2 baking sheets and roast for 35 min. Remove from oven and allow them to cool to warm or room temp. Transfer gently to a bowl and add avo mayo, for healthy non canolaoily fats! Gently mix, trying not to break up the sweet taters. Add sweet peppers and toss gently again. You can add your avocado here, but that tends to get busted up a lot easier, so if you’re not going for presentation- go for it! If you want it to look pretty, add it on top with the goat cheese 😃😃

Garlic Tahini Kale Salad with Tandoori Chickpeas

Ummm, ok where had Minimalist Baker been my whole life?! She is amazing and where I got this recipe from. I’m documenting here because I didn’t have some of her spices, tweaked the dressing a bit, swapped out some stuff and wanted to save my <now> kale massaging method, but the recipe is hers! I wish I could take the credit, buuuut I can’t.

Ok, so I started with about 1 large bunch of kale. Washed, dried, chopped it was about 6c. Then I added a little avocado oil and lemon juice and massaged it:

So green. So vibrant. So tender. I could almost eat it like that!

Then I made the dressing. Roasted garlic, a little tahini, some maple syrup, lemon juice and spices and voila! Dressing bursting with flavor, nutrients and freshness

I mean… 

I had wayyyyy to much fun with this drizzzzz….

Ahem. While this was going on, I also was making my roasted tandoori chickpeas. Sounds like a lot going on, but those were done passively. Just tossed them in turmeric, paprika, cumin, <cinnamon+nutmeg> because I had no cardamom, caraway, avocado oil and roasted them at 425 for 20 min. Forgot to snap a pic ARGH, but here it is all put together 🤤

And yes. It was better than it looks

Here’s the recipe:

10 ounces (~6 cups) kale, loosely chopped or torn


1 15-ounce can chickpeas, rinsed, drained and thoroughly dried

1 Tbsp avocado oil

2.5 – 3 Tbsp tandoori masala spice blend. I used: : 3 Tbsp cumin, 2 Tbsp garlic powder, 2 Tbsp paprika, 3 tsp ginger, 2 tsp coriander, 1 tsp cinnamon+1tsp nutmeg to replace the cardamom. 


1 head garlic

1/4 cup tahini

2 Tbsp avocado oil + more for roasting garlic

2 lemons, juiced (~1/3 cup)

1-2 Tbsp maple syrup (or honey if not vegan)

Pinch each salt + pepper

Hot water to thin

Directions:  Preheat oven to 375 degrees. And roast your garlic bulb.
Add drained chickpeas to a mixing bowl and toss with oil and seasonings.
Add seasoned chick peas. Bake for 20-23 minutes, or until the chickpeas are slightly crispy and golden brown and the garlic is fragrant and slightly browned.
Squeeze garlic out of skins and add to a mixing bowl. Add the other dressing ingredients and smash/whisk until well mixed.

Add kale to a large mixing bowl. Spray with avocado oil and 1 tbsp lemon juice and massage gently with your fingers.
Top with chickpeas and serve. Best when fresh, though leftovers keep in the fridge for up to a few days.