RECIPE: Spinach Wraps

Did you and your waistline survive the Fourth of July celebrating!? Time to jumpstart your healthy recovery week, right?

The is the perfect in-a-rush-but-still-want-to-eat-something-healthy-lunch!

It’s almost too simple to post.  But I like to be reminded that life CAN BE SIMPLE. Things don’t have to always be a production.

You don’t have to have a picture perfect menu/meal/offering.  We eat to live and nourish, so give yourself a break and your body something simple.

photo 1

Use whatever your favorite veggies are, whats in the veggie drawer, what organic veggies are on sale and spice it up however you like.

I had LARGE spinach leaves that a client and friend shared with me from her CSA. But you could use any edible large leaf (collard, chard, kale, butter leaf ,etc)

slice 1/4 of a yellow  pepper long ways (or red or orange pepper or cucumber, celery, carrots, etc)

smear 2 heaping tablespoons of humus (preservative-free of course) atop

sprinkle with paprika, oregano, pepper or sunflower seeds (optional) (I actually put arugula in mine for a peppery taste)

Roll up and Enjoy!

photo 2

 

5 thoughts on “RECIPE: Spinach Wraps

  1. Thanks for the “simple” reminder. I have seen others suggest collards for wraps, too. Have you tried collards as a wrap? I have some in my garden, and I just can’t bring myself to try them in a wrap. I really should, but I’m afraid the taste will be too strong or the leaves too tough. I will try to get over this and “just go do it.”

    1. Collards are a great (obviously nutritionally dense) way to make a wrap.
      If you don’t mind the extra step of dropping them in boiling water for 10 seconds to soften them, try that. But I ve had them as a wrap at the farmers market with some really flavorful insides, and you don’t even notice them. (Plus a sturdy collard holds together quite well!)

      >

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RECIPE: Spinach Wraps

Did you and your waistline survive the Fourth of July celebrating!? Time to jumpstart your healthy recovery week, right?

The is the perfect in-a-rush-but-still-want-to-eat-something-healthy-lunch!

It’s almost too simple to post.  But I like to be reminded that life CAN BE SIMPLE. Things don’t have to always be a production.

You don’t have to have a picture perfect menu/meal/offering.  We eat to live and nourish, so give yourself a break and your body something simple.

photo 1

Use whatever your favorite veggies are, whats in the veggie drawer, what organic veggies are on sale and spice it up however you like.

I had LARGE spinach leaves that a client and friend shared with me from her CSA. But you could use any edible large leaf (collard, chard, kale, butter leaf ,etc)

slice 1/4 of a yellow  pepper long ways (or red or orange pepper or cucumber, celery, carrots, etc)

smear 2 heaping tablespoons of humus (preservative-free of course) atop

sprinkle with paprika, oregano, pepper or sunflower seeds (optional) (I actually put arugula in mine for a peppery taste)

Roll up and Enjoy!

photo 2

 

5 thoughts on “RECIPE: Spinach Wraps

  1. Thanks for the “simple” reminder. I have seen others suggest collards for wraps, too. Have you tried collards as a wrap? I have some in my garden, and I just can’t bring myself to try them in a wrap. I really should, but I’m afraid the taste will be too strong or the leaves too tough. I will try to get over this and “just go do it.”

    1. Collards are a great (obviously nutritionally dense) way to make a wrap.
      If you don’t mind the extra step of dropping them in boiling water for 10 seconds to soften them, try that. But I ve had them as a wrap at the farmers market with some really flavorful insides, and you don’t even notice them. (Plus a sturdy collard holds together quite well!)

      >

Leave a Reply

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