Chicken + Roasted Red Pepper Collard Green Wraps

COLLARD GREEN WRAP INGREDIENTS

• 1 bunch organic collard greens

INSTRUCTIONS

Fill up a clean sink with cool water and soak and rinse greens to remove any debris.

Bring a large pot of salted water to boil.

One at a time, place a collard green leaf on your cutting board and use your paring knife to carefully shave the thick middle stem. Just take off enough so that the stem feels flat, and try not to tear the leaf.
Prepare a bowl or container large enough to fit all of the collard greens. Fill it with salted ice water

Drop the trimmed leaves into the boiling salted water, a few at a time. After 1-2mins, they'll be bright green and wilted.

Place the leaves in a ice bath for 1-2mins. Spin leaves dry with a salad spinner or dry each leaf off between paper towels.

WRAP FILLING INGREDIENTS

• Prepared Rotisserie Chicken (meat pulled off the bone)

• 1 jar Pickled Jalapeno

• 1 jar Roasted Red Peppers

• Honey Mustard or Honey Dijon Salad Dressing

ASSEMBLING THE WRAPS

Place a collard leaf flat on the counter. Spread on a layer of dressing . Add desired amounts of chicken and peppers. Fold over both sides lengthwise and tightly roll up the wrap (burrito style) being careful not to tear the leaves.

Mediterranean Salad Bowls

I bring my lunch to work with me about 90% of the time but for that other 10% when I don’t bring my lunch, I grab food at a local eatery in the city. My top choice for a quick meal out is Cava! Cava is a fast-casual mediterranean restaurant . At Cava you can choose a salad, grain bowl or pita in which you then top or fill with a multitude of healthy delicious topping options (as seen in the images below).

When I go to CAVA, I get a…

Salad Bowl with Super Greens (no grains), Crazy Feta, Roasted Red Pepper Hummus, Tzatziki , Falafel, pickled onions, tomato and cucumber salad, olives, pickled banana peppers, feta and a lemon slice with greek vinaigrette and yogurt dill sauce on the side (IN THAT ORDER!!) The last time I visited Cava, I tried the Lemon Herb Tahini which I surprisingly loved (not a tahini fan).

Sometimes I crave the taste of Cava at home. This salad bowl recipe is inspired by my Cava order. And if you wanna try the real thing first, here is CAVA’s menu . Hopefully there is a CAVA location in or near your city!

If you end up trying it, be sure to let me know what you think. Thank me later!

In love, peace and style,

Lonnie

INGREDIENTS:

Baby Spinach

1 Lime (quartered)

12 oz Black of Kalamata Olives

1 can Sweet Corn

10 oz container Pepper Pepper Hummus

1 small/medium Cucumber (diced)

Banana Peppers (Optional)

1 Can Sliced Beets

1 6 oz container Feta Cheese

1 large Red Onion ( thinly sliced)

1/2 Cup Water

1/2 Cup Red Wine Vinegar

1 can chickpeas

2 tsp smoked paprika

3 tbls olive oil

1/2 tsp cayenne pepper

INSTRUCTIONS

Quick Pickled Onions

Bring water and vinegar to a simmer inn a small sauce panand add onions and stir. COntinue to cook for 3-5 mins until most of the liquid has reduced. Remove from heat.

Crispy Chickpeas

Combine paprika and cayenne in a small bowl and set aside.

Heat oil in a 12" skillet over medium-high heat. Add chickpeas to skillet and sauté, stirring frequently, until golden and crispy, 8-10 minutes. Using a slotted spoon, transfer chickpeas to paper towels to drain briefly. Place in a medium bowl. Sprinkle paprika mixture over; toss to coat. Season to taste with salt.

ASSEMBLE YOUR BOWL

Add spinach to a bowl or container. Add desired combination of toppings to best suite your taste. Top with your favorite dressing, tahini, or Tzatziki.

Teriyaki Cauliflower Rice Stir Fry

INGREDIENTS

• 12 oz Fresh or Frozen Riced Cauliflower (also may be called Cauliflower Rice)

• 1 Red Onion (diced)

• 1/3 cup Carrot (thinly sliced)

• 1/3 cup mushrooms (diced)

• 1 cup Sugar Snap Peas or Snow Peas or Regular Peas

• 5 Cloves Garlic (minced)

• Onion Powder

• Garlic Powder

• 1/2 tsp crushed red pepper (optional)

• 1/4 cup Teriyaki Sauce

• 2 tablespoons avocado or extra virgin olive oil

INSTRUCTIONS

1. In a large skillet on medium high heat, add oil . Saute onion and garlic for 3-5 mins

2. Add mushrooms, carrot, snap peas and cauliflower, pepper, garlic and onion powder (red pepper flakes optional) and stir fry for 8-13 minutes until heated through and vegetables are to desired softness. Make sure all liquid has evaporated, pour off extra liquid.

3. Add terikayi sauce to mixture and continue to stir fry thoroughly for 2 -4 mins until well heated.

VARIATIONS

This recipe is very flexible. You can add your favorite protein to this dish such as: Tofu, Chicken, Salmon or Shrimp as pictured below. Other vegetable options are green onions, brocolli, bamboo shoots, red peppers. This dish can be served as a meal or as a side. It also can be served hot or cold.

Kale + Carrot Salad

INGREDIENTS

• 1/2 pound carrots, peeled and thinly julienned

• 2 tablespoons fresh lemon juice

• 1 1/2 teaspoons Dijon mustard

• 3 cloves minced garlic

• 2 cups thinly sliced kale

• 1 teaspoon honey

• 1/4 cup extra-virgin olive oil

• salt and pepper to taste

• grated parmesan (optional)

INSTRUCTIONS

1. Combine carrots and kale in a large bowl.

2. In a small bowl, whisk together lemon juice, honey, garlic, and Dijon.

3. Slowly add oil in a steady stream, whisking until emulsified. Season with salt and pepper.

4. Drizzle vegetables with dressing; adjust seasoning as desired.

5. Top with grated parmesan if desired

Semi Homemade Greek Salad

INGREDIENTS

• 4 Cups Baby Spinach

• 1 Small Red Onion (thinly sliced)

• 1 package Feta Cheese

• 1 Cucumber (thinly sliced)

• 1 package Grape Tomatoes (sliced in half)

• Optional: Olives, Roasted Red Pepper

• Dressing

• Your favorite store bought Greek Vinaigrette

INSTRUCTIONS

Add greens to a bowl.

Add toppings as desired.

Serve with dressing on the side or toss together

Meal Prep Ready Omelette Muffins

INGREDIENTS

nonstick cooking spray

9 large whole eggs

1/4 teaspoon kosher salt

3 tbsp baby spinach

3 tbsp diced tomatoes

3 tbsp diced onion

3 tbsp diced bell pepper

4 strips turkey bacon, cooked and diced

2 tbsp pickled jalapeno slices

salt + black pepper to taste

green onion (sliced)

INSTRUCTIONS

Preheat the oven to 350°F. Spray the muffin tins with cooking spray.

In a large bowl whisk the eggs and season with salt and pepper.

Mix in the remaining ingredients.

Fill each muffin cup about 3/4th of the way and bake for 20-25 minutes.

Sweet & Simple English Muffin French Toast

INGREDIENTS

2-4 English muffins (sliced in half)

2 eggs

1/4 cup milk

1/4 teaspoon ground nutmeg

1 tablespoon white sugar

1 tablespoon light brown sugar

2 tablespoons sugar

4 tablespoons butter

1 teaspoon ground cinnamon

1/2 teaspoon vanilla extract

powdered sugar (optional for garnish)

1/2 cup maple syrup, warmed

INGREDIENTS

In a small bowl whisk together eggs, cinnamon, nutmeg, vanilla, and sugar and set aside.

In a skillet on medium heat. Melt butter in a pan. (1 tablespoon per batch)

While the pan is heating up, dip 1/2 of the English muffin at a time into egg mixture. Make sure that the muffin is totally submerged with the egg mixture (flip if necessary, to coat fully).

Place muffins in the pan and fry 1-1/2 mins until golden brown. Flip and cook the other side until golden brown, approx. 1 min.

Garden Vegetable Frittata

INGREDIENTS

8 eggs

2 tablespoons extra virgin olive oil

2 tablespoons low-fat milk or plant based alternative

1 10oz package of sliced mushrooms

1-2 garlic cloves (to taste), minced

1 small onion

1/2 red pepper sliced

1/2 green pepper sliced

¼ cup grated parmesan (optional)

salt and freshly ground pepper

INSTRUCTIONS

Heat 1 tablespoon of the olive oil over medium-high heat in a heavy 10 or 12-inch  skillet. Add the mushrooms, onions and pepper.  Stir often until they begin to sweat and soften; roughly 3-5 minutes. Add salt, pepper and garlic. Stir together until the garlic is fragrant; roughly 30 seconds to a minute.

Beat the eggs in a large bowl (you can do this while the mushrooms are cooking). Stir in salt and pepper to taste and add milk. Add egg mixture to mushrooms, onions and peppers. Add parmesan if desired.

Remove from the stove and add to a 350°F oven for 15-20 minutes until eggs are cooked to preference.

Pan Roasted Chicken Thighs

INGREDIENTS

• 1 lb Chicken Thighs

• 1 onion sliced thinly

• 1/4 red pepper sliced

• 1/4 yellow pepper sliced

• 1/4 green pepper sliced

• onion powder

• garlic powder

• chili powder

• Salt and pepper to taste

INSTRUCTIONS

Season the chicken skin liberally with salt, onion powder, garlic powder, chili powder and pepper on both sides

Heat a drizzle of oil in a cast iron skillet over a low medium-high heat 

Add the chicken thighs (skin down)

After 7-8 minutes, the chicken thighs should release from the pan easily, and the skin should be beautifully golden and crispy. Flip the chicken thighs, skin-side up

Remove chicken and add onions and peppers to the pan and sauté until soft (about 5-7 mins). Stirring periodically and scrapping the bottom of the pan to incorporate bits from chicken.

Transfer to a 375º oven. Bake for 20 minutes.