Eat Your Greens ... On the Go!

Wrap It Up!

Here's a healthier way of making a wrap to take on the go! Collard greens are full of vitamins, so why not use it to wrap up a whole bunch of goodness? This is a "Clubhouse"-style version, but you can make a wrap of anything you want - try filling it with different proteins, maybe some quinoa, different veggies, the ideas are endless - get creative



Ingredients:

4oz Cooked Turkey Breast, sliced thinly or into strips
2 Strips Cooked Bacon
Roma Tomato, thinly sliced
Red Onion, thinly sliced
Avocado, thinly sliced
Homemade Mayo
Dijon Mustard
Collard Green Leaf - one large big leaf, ensure hard stems are removed.
Sea Salt & Pepper to Taste

1. Ensure your collard green leaf is thoroughly washed and patted dry.
2. Spread on the mayo and mustard directly on the leaf, and thinly.
3. Place the turkey first and build the ingredients on top. Season with sea salt and pepper if you wish.
4. Roll the leaf into a wrap form - if you put some mustard or mayo near the edges it will help seal the wrap a bit. 
5. Cut in half and eat up!

All Hail Caesar!

SUPER CAESAR!

Summer is finally here and there's nothing better than a refreshing salad filled with super greens. Top it with your favourite barbeque grilled meat such as chicken breast, steak or even try salmon - quick and easy on a hot summer's day without spending a ton of time in the kitchen! Yes, this recipe calls for an uncooked egg yolk - don't worry, it is fine to do. But if you are concerned, you can coddle the egg before cracking it to make the dressing. Coddling an egg is simple - bring a pot of water to a boil and place a room temperature egg in it for 1 minute only. Remove the egg and plunge it into ice cold water to stop the cooking process. Let it rest for 2 minutes before cracking - voilà! You just coddled an egg!

Ingredients for the Caesar Dressing

1 Egg Yolk (separate out the egg white - you can save it for something else)
1 Tbsp Dijon Mustard
1-2 Garlic Cloves (depends on how much kick you want!)
1/2 Cup Extra Virgin Olive Oil
Juice of 1 Lemon
1 Tsp Freshly Cracked Black Pepper
4 Anchovy Filets (this is optional if you are not a fan)

Ingredients for the Salad Base

2 Cups Organic Baby Kale (these leaves are much softer and easier to digest)
1 Cup Organic Baby Spinach
1/2 Cup Cabbage, julienne sliced (gives the salad some crunch)
2 Slices Crispy Bacon, chopped
Shaved Parmesan (optional if you don't do dairy)

Method

1. For the dressing: In a food processor, with the exception of the oil, combine all the ingredients until they are well blended. Once they are at this stage, SLOWLY pour in the oil so that it emulsifies. If you pour too quickly, you could split the dressing where the ingredients and oil don't mix. Place the dressing in the refrigerator until ready to use.
2. Wash your greens thoroughly and dry very well with paper towel, or use a salad spinner to get all the water out. Place the greens in the bowl and set aside in the fridge to keep them crisp while you finish the rest of the prep.
3. If you are going to add grilled meats to the salad; barbeque the meat, allow to rest, then cut into strips.
4. Toss the greens and dressing together, top with the grilled meat and sprinkle with the crispy bacon and parmesan (optional).