Hummus Collard Wraps

Hummus Collard Wraps are light, refreshing and make an excellent packed lunch. The crisp collard greens are filled with hummus, crunchy carrots, juicy celery, tomatoes and pickles. They are easy to make, travel well.

Hummus Collard Wraps [VEGAN, GF]

Serves 4

Ingredients

•    8 large collard green leaves

•    4 carrots, julienne

•    4 celery stocks, julienne

•    16 cherry tomatoes, diced

•    8 pickles, thinly sliced

Hummus

•    2 garlic cloves

•    2 cups chickpeas (19oz drained and rinsed)

•    1 lemon, juiced

•    ½ cup parsley, packed

•    ¼ cup tahini

•    2 Tbsp olive oil

•    1 Tbsp miso

•    ½ Tbsp cumin

•    ½ tsp cayenne pepper

•    ¼ tsp black pepper

•    Salt to taste

To Prepare

• Wash the collard green leaves and lie them flat on a cutting board spine side up. Carefully run your knife or a peeler over the spine and shave off as much as possible. This will make your collard wraps much easier to roll.

• To make the hummus, place the garlic in a food processor and process until chopped. Add the chickpeas, lemon juice, parsley, tahini, olive oil, miso, cumin, cayenne pepper, black pepper and salt and blend until smooth.

• Gently fold the tomatoes and pickles into the hummus.

• To assemble the hummus collard wraps, lay the collard wraps on a flat surface. Place the carrots and celery in the center of the wrap and top each collard wrap with ¼ cup of hummus. Roll up the collard wraps starting at the base of the collard green and secure with kitchen twine.

Wholesome Carrot and Banana Bread

This bread recipe is maybe one of my all time favorites. It’sa recipe that covers all the bases, especially if you are looking for some recovery food to add in after a long workout, a long day, or even a slice at tea time. Delicious!

Ingredients

• 2 cups ground oats

• 1 cups Whole oats

• 1 tsp baking soda

• 1 tsp cinnamon

• 3/4 tsp. salt

• 3/4 tsp baking powder

• 3 mashed overripe bananas

• 3 good sized carrots, finely shredded. *I puree my carrots in the Vitamix with the maple syrup!

• 1 tbs. coconut oil/olive oil

• 1/3-1/2 cup honey, agave, or maple syrup (depending on desired sweetness)

• 2 tsp vanilla

• Optional add ins/toppings: Dried cranberries, chopped walnuts, another sliced banana to top

Method

1. Preheat oven to 350degrees

2. Mix dry ingredients, mix wet in a separate bowl, combine altogether

3. Grease bread pan with oil

4. Pour batter into pan and top with oats, sliced banana, walnuts, as you wish

5. Bake for 40 minutes then turn off oven and let bread sit in the hot oven for other 10 minutes!

6. Let COOL, slice and enjoy!

Recipe by: Endurance runner Kelly Wolf

Easy DIY Oat Bars

These easy Vegan, Gluten free, Oat Bars are made with just a handful of simple and wholesome ingredients, naturally gluten-free - no oil, no refined sugar, just 100% satisfying deliciousness.

Ingredients:

Dry Ingredients

• 1 cup rolled oats

•  1 cup oat flour

• 1 tsp cinnamon

•  1 tsp baking powder

•  ¼ tsp salt

Wet Ingredients

•     2 ripe bananas, chopped or mashed

•     ½ cup soy milk (can swap for other plant-based milk)

•      1-2 tbsp maple syrup

Optional add-ons

• ⅓ cup walnuts, chopped

•  5 dates, chopped

• ¼ cup coconut flakes

• 2 tbsp chia seeds

Instructions:

1.  Preheat oven to 350F Prepare your non-stick baking dish or line it with a piece of parchment paper so the bars are easier to lift out.

2.  If you quickly want to make your own oat flour, put 1.3 cups (or 120g) rolled oats in your blender or food processor and blend or pulse them. 

3.  In a large bowl, combine all of the dry ingredients. Your oats, flour, baking powder, cinnamon, and salt. Stir for a few seconds with a spoon. In a different bowl, mash or chop your ripe banana and mix in the soy milk and maple syrup with a fork, mixing thoroughly. 

4.  Now, pour the wet ingredients on top of the dry ones and combine well. You can add any nuts, seeds, or dried fruit here if you like.

5.  Put your mixture on to the parchment or baking dish, spreading it evenly. The bars should be 1-1.5 inches high. Finally, sprinkle the toppings of your choice on the oat mixture and bake for around 18-20 mins, until firm and lightly golden. The baking time depends on how thinly you spread your batter and how soft or crunchy you want them to be.

6.  Place dish on a cooling rack for 10 minutes, then slice into bars. You can store them in an airtight container for a couple days, or wrap them individually into parchment paper and freeze them in a container for up to 3 months.

Recipe by: Nutriciously