Aren't three day weekends just the best? I hope you all had a great Memorial Day weekend! Mine was so much fun and jam-packed with wedding festivities for one of my closest family friends. That meant lots of extra indulging for me all weekend between the wedding cake, cocktails, and late-night snacking. Whenever I have a weekend like that, all I crave the next day is something super fresh and healthy to help me reset and get back on track. These loaded Chicken Collard Wraps definitely did the trick. If you've never had collard greens before, it's time to add these power greens into your diet. They're an incredible source of chlorophyll, Vitamin K, Vitamin A, Vitamin C, Calcium, Manganese, and fiber (the list goes on and on), and with their huge leaves, they're absolutely perfect for a wrap!
Collard Wraps - TIPS and TRICKS:
Here's my little time-saving trick for these Collard Wraps (and honestly for most of the meals I make!): go get a bunch of pre-chopped/shredded veggies and organic chicken from the Whole Foods salad bar so you don't have to spend your time chopping away! I went with shredded beets, carrots, red cabbage, and sliced some Persian cucumbers. Putting together these wraps took me about 5 minutes, so anyone who says they don't have time to eat healthy needs to try out this recipe!
Another tip: Try this hummus. Total game changer and amazing in these wraps!
DE-STEMMING: Once you have your ingredients ready, the next step is getting the collard leaf ready for wrapping. You'll notice there's a pretty large stem running down the middle. First cut the bottom of the stem, then flip the leaf so the prominent spine is facing up. Using a sharp paring knife, carefully shave down the spine (as seen below) until you reach the end. Be careful not to cut through the leaf - the goal is just to remove the thick part of the spine. This makes rolling up your wrap much easier!
4 large collard leaves
4 tbsp of your favorite hummus - I used HOPE Kale Pesto Hummus
2 organic chicken breasts - cooked and chopped
1/2 cup shredded carrots
1/2 cup shredded red cabbage
2 Persian cucumbers - cut in half and sliced
1/2 cup shredded beets
1 tbsp hemp seeds
2 tbsp pumpkin seeds (pepitas)
Salt & pepper to taste
Optional: dijon mustard or any other condiment that you love on your wraps!
Recipe makes 4 wraps.
1. De-stem and de-spine collard leaf. Cut the bottom of the stem where it meets the leaf. Flip the leaf so the
spine is facing up. Using a paring knife, carefully shave down the spine until you reach the end.
2. Time to build your wrap. Turn the leaf over - spine should be vertical. Spread 1 tbsp or so of hummus in the center
of each leaf. Then layer the carrots, cabbage, cucumbers, and beets (or any other veggies you want).
3. Lastly, add the chicken, hemp seeds, pepitas, salt, pepper, and dijon mustard, if desired. Be careful not to
overload the wraps as they can break when you try to roll them.
4. Fold the top and bottom of the leaves in, then roll from the sides like a burrito, tucking the leaves in as you roll.
5. Slice in half and enjoy! Serve with extra hummus or any other dipping sauce!
If you're ever feeling like you could use a little reset after an indulgent day, this Chicken Collard Wrap will perk you right up. Feel free to get creative with your veggies, protein, and spreads, and I guarantee that this lunch will never be boring!
I'm always looking for new healthy ideas and inspiration, so please share in the comments below... what's your favorite healthy lunch??
You may have noticed that my motivation to cook up new recipes lately has been a bit... well... lacking. I'll be totally honest here - I've become slightly lazy and have had a hard time getting myself back in the game. I guess with this crazy-busy time at work, my exhaustion from P90X3 (hey, day 16!), running errands, and everything else that makes our lives so busy, I've been putting cooking on the back burner. The other day, I heard someone tell my husband that he is "so lucky that he gets to be my taste-tester and eat so many delicious meals all the time!" Sigh. Mitch was way too nice with his response, and instead of saying, "well it's actually been a lot of scrambled eggs and avocado toast lately", he said "Yeah! I really am!" Double sigh. That's when I decided it was time to stock up the fridge and start making some healthy dinners at home again.
I was super excited to find Organic Riced Cauliflower in the frozen section at Trader Joe's. I've made this several times in my food processor and it always creates a big mess and takes a bit of time with my mini-Cuisinart. This pre-riced cauli rice inspired my whole meal, and with just a few other ingredients and only about 10 minutes, our healthy and hearty dinner was ready to go! It was so filling and satisfying, and it will definitely be a regular weeknight meal in this house. The best part is that you really don't need to measure anything. Just throw all of the ingredients together and you can't mess it up. I promise no matter how busy you are, you definitely have time for this one!
2 tbsp extra virgin olive oil
1 bag Trader Joe's Organic Riced Cauliflower (or chop 1 head of cauliflower
and pulse it through a food processor until it is a rice-like texture)
3 Frozen Garlic Cubes (or 3 fresh cloves, chopped)
3 Frozen Basil Cubes
1/4 white onion - diced
1 zucchini - cut in quarters
2 tbsp toasted pine nuts
1 cup cherry tomatoes
1 can cannellini beans, drained and rinsed
1 lb shrimp, peeled and deveined and tails removed
Squeeze of fresh lemon juice (1/4 of a lemon)
Salt and pepper to taste
Garnish with fresh basil and a lemon wedge
- Heat 1 tbsp olive oil in a large pot and add garlic and basil cubes.
- Add diced onion and zucchini. Sauté for a couple minutes until zucchini softens.
- Add frozen cauli rice (or fresh if you make it yourself). Season w/ salt and pepper. Mix well.
- In a separate pan, heat 1 tbsp olive oil. Add shrimp and cook on each side until it turns pink.
Season shrimp with salt and pepper.
- Add cannellini beans, pine nuts, and cherry tomatoes to the cauli-rice mixture. Lastly, add shrimp. Mix well.
- Squeeze 1/4 of a lemon into the pot and season once more with salt and pepper.
- Serve in bowls garnished with fresh basil and a lemon wedge.
*Note: last time I made this, I added a few spoonfuls of fresh pesto from the farmer's market and it really took it up a notch! Don't be afraid to add to this recipe!
I started thinking about what I wanted to serve at Steph's party a few days before and I knew I wanted to make some sort of casserole so I could just put it in the oven and not worry about it. I started googling and Pinterest-ing for ideas and I came across this Quinoa Enchilada Casserole from Damn Delicious. After I saw it, I was craving it for DAYS and let me tell you, it definitely did not disappoint. I also made the homemade enchilada sauce from Damn Delicious (I just substituted olive oil for canola oil) and it was... well... damn delicious!
This hearty, cheesy casserole is full of awesome ingredients - quinoa, black beans, chicken breast, roasted corn, fresh cilantro and all kinds of flavorful spices. It's filling enough for the manly men at your party and healthy enough for all the ladies to leave some room for dessert.
Quinoa Enchilada Casserole
Lightly adapted from Damn Delicious
2 cups quinoa
1 1/2 cups enchilada sauce (canned or homemade)
1 cup frozen corn (I like the frozen roasted corn from Trader Joe's)
1 can black beans (drained and rinsed)
1/4 cup chopped cilantro
1 tsp cumin
1 tsp chili powder
2 chicken breasts - cooked & shredded
Salt & pepper to taste
1 cup shredded Mexican Cheese Blend
1 avocado - diced
1. Cook quinoa according to package instructions. Preheat oven to 375.
2. Transfer quinoa to a large bowl (or right into your oven-safe pot/casserole dish) and mix together with
corn, black beans, cilantro (reserving about 2 tbsp for garnish), cumin, chili powder, shredded chicken, salt,
pepper, and enchilada sauce. Stir in 1/2 cup of cheese.
3. Once mixture is evenly combined, add the remaining 1/2 cup cheese on top.
4. Place into oven and bake until cheese is melted, about 15-20 minutes.
5. Garnish with remaining cilantro and avocado and serve!
Enjoy and happy Super Bowl!
Finally! After a little hiatus from cooking, working, grocery shopping, and hanging in the kitchen, I'm back and ready to cook up a storm. I scampered off for a little while to do a few major things in my life, including getting married and honeymooning! I have to say, it's been the best, happiest time in my life. But, between the honeymoon (hellooo breakfast buffet & cinnamon french toast every morning), Thanksgiving, and holiday treats everywhere I turn, there's been a LOT of indulging lately! It's time to get back to the healthy WeekNight Bite way of life. And what better way to come back than with one of the best veggies of the season - Spaghetti Squash!
Yep. This big, bright yellow squash may look a little intimidating. You may wonder how you'd turn that thing into dinner. But I'm telling you, it's beyond easy! It doesn't even require a Spiralizer or any fancy tools! First, let me fill you in on why you want to eat this for dinner. Spaghetti squash is only 40 calories per cup, compared to regular spaghetti at 220 cals. It's packed with vitamins, minerals, and fiber. Major plus - this big squash only cost me $0.99 and it made two huge servings! What's better than that! Spaghetti Squash has a very mild flavor, which is great because you can make it taste however you'd like - add tomato sauce, meat sauce, even curry sauces. My favorite way to do it though, is this simple recipe. It's a total breeze and your dinner will be done within an hour. Healthy, fast, affordable, and delish - who's with me!?
1 medium Spaghetti Squash
2 tbsp butter
3 cloves of garlic (or 3 frozen Dorot garlic cubes)
3 frozen basil cubes
2 tbsp chopped italian flat-leaf parsley
2 tbsp basil (chopped/chiffonade)
1/4 cup toasted pine nuts
2 tbsp freshly shaved Parmesan cheese
Salt & pepper to taste
1. Preheat oven to 375. Pierce spaghetti squash a few times with a paring knife or a fork. Bake squash
on a baking sheet for 40-50 minutes or until a sharp knife pierces easily through the skin. (You don't
want to over cook it as the squash will get mushy).
2. In the meantime, chop the fresh basil and parsley, and toast pine nuts on the stove until golden.
When the squash is ready, carefully remove it from the oven and let cool for 10 minutes.
3. Cut squash in half lengthwise. Use a spoon to scoop out all the seeds.
4. Using a fork, scrape lengthwise to create spaghetti-like strands. Transfer spaghetti strands
to a separate bowl. (If the squash is too hard to scrape, you may return it back to the oven
for another 5-10 minutes.)
5. Heat a large saucepan or a stockpot on the stove with butter and frozen garlic and basil cubes.
Once combined, add spaghetti squash strands. Season with salt and pepper, add Parmesan
as desired and toss well. At the very end, add basil and parsley (leaving a bit for garnish) and
give it one more toss.
6. Garnish with remaining basil and parsley, parmesan cheese, and pine nuts.
7. Serve & guiltlessly indulge!!
Ahh it's good to be back in the kitchen whipping up healthy meals. Although I do miss the honeymoon french toast diet. Sigh.
You may have noticed in the end of the video, I'm having an identity crisis and can't say my new name without laughing. Practice makes perfect, right?!
Have a great week!
Somehow between wedding planning, working, birthday celebrations, and furniture shopping, it seemed like I blinked my eyes and all of the sudden, Fall arrived. Say goodbye to the juicy summertime cherries, heirloom tomatoes, and peaches because it's officially October and it's time to embrace all the comforting foods of the season, starting with squash! Last year's Fall highlights were Stuffed Acorn Squash, Butternut Squash and Farro Salad, and Pumpkin Chocolate Swirl Muffins, and today we're moving on to Delicata Squash.
This delicious veggie is a MUST for any Fall recipe and it's definitely going to make an appearance in my Thanksgiving salad this year. All you have to do is slice it up and remove the seeds. Then toss the squash rings in olive oil, salt, and pepper, lay it out on a baking sheet, and drizzle with a little bit of honey.
July 28th, 2016
December 6, 2016
Lindsay is a Holistic Nutritionist who lives for a great meal, a beautiful farmers market, daily matcha lattes, and homemade chocolate chip cookies. Weeknight Bite is Lindsay's happy place where her nutrition practice, simple recipes, and wellness tips come together to inspire you to live a healthy, balanced life.