appetizers, entrees

Lunch wraps that ARE DELICIOUS

88173D04-E8D4-4659-A1CC-6E5C822C4959I am always trying to come up with creative ways to eat healthy, taste to be super yummy, and it fuel my body nutritionally. This way I can use all the nutrients going into my body to heal my from everyday toxins that it comes into contact with! So, I love burritos, tacos, and any kind of wraps. Being gluten free, other than corn tortillas, this can be somewhat challenging. Not impossible, just a little, tiny bit, more challenging…

I found these raw wraps that I enjoy so much, as well as, trust their ingredients. They’re made with veggies and flax seeds! I had the pleasure of finding out about this company while at a huge healthy expo. I got to speak with some of the people behind the brand, which solidified why I wanted to keep eating the wraps! They have a sweet wrap for breakfast type recipes and a savory and spicy one for more lunch and dinner items.

Aside from the wraps, I truly love making the filling colorful, nutrient dense, and creamy, while boasting added protein. I’m all about taste and texture. I added sprouts, raw carrots & beets for some crunch, some avocado, hummus & Kitehill cream cheese for creaminess, and then tomatoes and bell peppers for flavor! I made this for other vegans and I was surprised to hear two of them say they didn’t enjoy beets much and were slightly scared of me putting them in the wrap. Once they tried the wraps, they realized the creaminess hid the taste! I made it for a non vegan and they said it was really good and tasted healthy and light, while still being filling. When you add nutritionally strong ingredients, they  fill you up quite nicely!

So here’s the recipe. Please be sure to comment what you think when you make them. Don’t forget to tag me with you photos so I can see what you’re doing as well! Happy Monday loves! Xoxo!

 

Raw Lunch wraps 

By The Superfood Goddess

Serves 6

Ingredients:

6 Raw Wraps (I like Wrawp brand, you can also use your favorite tortillas)

1 8oz Tub Kitehill Chive Cream Cheese 

1 8oz Tub Hummus (I used Magestic sprouted hummus)

2 Raw Beets peeled and shredded

3 Carrots peeled and shredded

2 Packages of Sprouts (sunflower, broccoli, etc)

3 Tomatoes

1 Red Bell Pepper

2-3 Avocados 

6 Cups Arugula

2 Tablespoons Olive Oil

Juice of half a Lemon 

Pinch of pink Himalayan salt 

Pinch of Black pepper 

Pinch of cayenne pepper

Method:

-Toss the Arugula, lemon juice, olive oil, pink Himalayan salt, pepper, and cayenne together. Set aside while you prep the other ingredients.

-With a vegetable peeler, peel the carrots and then the beets. With a shredder shred the carrots and then the beets. Working with the carrots first will help keep the beet color separate from mixing in with the carrots.

-Julienne the Tomatoes and bell peppers into smaller slivers. (You can google how to julienne a Tomato. I also recommend cutting or pulling the seeds out of the tomatoes, this is more for looks and a little less wet, but it won’t break the recipe if you don’t take the seeds out, so no worries).

-Take a wrap and spread the left side with the vegan cream cheese and the right side with the hummus. Start to layer the veggies on top of the wrap, layering on the left side of the wrap. Leaving more room on the right hand side so you can roll it at the end. Start with the bell pepper, tomato, then beets and carrots, then sprouts, avocado, and finally the arugula.

-Roll the wrap tightly, hugging the ingredients closer into the roll if needed so that the last little rolling stretch is just the wrap with spread on it, this will hold it in place!

-Then the wraps are ready to eat, don’t forget to chew and Enjoy!

breakfast

Breakfast Nachos!!!

 

Who doesn’t like Nachos?? And don’t we all enjoy a good breakfast meal or brunch?? Well, I do, thats for sure! So often I am asked how breakfast can ever be the same again after going plant based, or how it is even possible to have a good breakfast meal. I PROMISE you, it can happen. There are loads of options, you just have to get creative. Breakfast, especially a good scramble, has always been my favorite meal. So naturally, I figured out how to make a breakfast scramble pretty quickly. Once I had that covered, I felt like the next step was to get even more creative and add a twist… I could have nachos at least once a day. I don’t know if it has something to do with the crunch of the chips, or perhaps the creaminess of the sauce and all the flavors coming together, BUT I LOVE THEM!! Heck, I would even order loaded veggie nachos without cheese or sour cream, ADD ALL the guacamole and still be a happy camper at a non vegan restaurant. Though lets be real, the creamy cheesiness makes me pretty happy.

So I decided I would make breakfast nachos! DUH! It was one of those spur of the moment decisions I made for mothers day Brunch last year and it was a hit!! Get ready though, these aren’t just regular nachos with salsa, guac, and cheese… I like to add ALLLLL the toppings. K, BYE! Just kidding, I’m not going anywhere yet, I still have to write the recipe. Here is the thing that is beautiful about nachos, you can add and subtract whatever you please to the dish. I am only writing an outline to you, it’s your decision if you want to go out on a limb and get creative and magical and substitute anything else you would like. Or maybe this time you make it ingredient for ingredient and then add a spin to your next batch..? Life is about creating! Get creative, Be creative! Happy Tuesday loves.

 

Breakfast Nachos

For the Queso:

-1 Cup White Beans

-1/4 Cup Water
-1/4 Cup Nutritional Yeast
-1/4 Red Bell Pepper (cut into 4 pieces)
-1 Tablespoon Jalepeno
-1 Tablespoon Lemon
-1 teaspoon Salt
-1/4 teaspoon Garlic Powder
-1/4 teaspoon Onion Powder
-pinch of Cumin
  • Put all ingredients in a high speed blender and blend until creamy; for about a minute.
For the scramble Topping:
-1/2 Large Onion
-3 Cloves Garlic
-1 1/2 Zucchini
-1 1/2 Cups Broccoli
-1/2 Bell Pepper
-10 Mushrooms
-1 package extra firm tofu
-1 Handfull of Spinach
-1 Package of Soyrizo
-Taco seasoning
Optional Toppings:
Guacamole (make your own, or use my recipe in the dips section)
Sour Cream (Tofutti brand is great)
  • Chopp the onion and sautĂ© with a pinch of salt on medium heat for about 5 minutes, or until translucent. Then add the garlic and sautĂ© another 2 minutes. Add zucchini and broccoli and sautĂ© for about 5 minutes, add taco seasoning or salt+black pepper+cumin+cayenne to season. Then add bell pepper and mushrooms and sautĂ© another 5 minutes. Take the tofu out of the package, drain the water, (if you have time, press the tofu inbetween a towel or paper towels for 30 minutes to drain the water out even more. You can place a pan on top to give some weight) once drained, crumble the tofu with your fingers over the pan to give it a “Scrambled” look. Add more seasoning and cook another 5-10 minutes to allow the tofu to soak up all the flavors. At the end, I like to add a heaping handful of spinach, which will look like a lot at first, but it will wilt down pretty quickly. Once the spinach is wilted down the scramble topping is ready.
Towards the end of cooking the scramble, empty the soyrizo into a different pan on low heat and add a little water to break up the mixture. Let it warm up for about 5 minutes and it will be ready to serve.
Option to add black beans as well. Warmed up or straight out of the BPA free can. BOO-YA.
After you have all of the components ready, THROW THAT ON A PLATE AND PILE HIGH!!! Well, if I were you, I would pile high. That means more nutrients and more food. Not that I am advocating to over eat, but ya know, I am sure you’ll want to eat now… Enjoy Beautifuls!