Your summer trip meals should have lots of fiber, protein and healthy oils to make sure they keep you satisfied for a long time. They should also be easily transportable. Often, if you are still in the habit of eating sandwiches, it can be difficult to get in the habit of eating salads instead. These wraps are the best of both worlds- delicious, rich and savoury while still being packed with veggie goodness! Enjoy for breakfast, lunch or to go in your excursion cooler, and feel good about staying healthy while still enjoying a bacon wrap.
Prep time: 25
Cook Time: 5
Savoury Spinach Spread:
1 Tbsp coconut oil
6 cups fresh spinach leaves, stemmed.
1⁄2 cup walnuts, chopped
4 finely chopped green onions
1 bunch of dill, finely chopped
4 garlic cloves, finely chopped
1⁄4 teaspoon each Himalayan salt and black pepper
8 collard leaves, stemmed*
4 hard boiled eggs**
1 Tbsp extra virgin olive oil.
2 tsp fresh lemon juice
8 pieces of bacon
Long sticks of crunchy veg like red cabbage, carrots, daikon radish, green beans, cucumber
2 cups of micro greens or sprouts
*If you find collards too chewy, use butter lettuce leaves instead
** If you are not a fan of egg salad you can substitute chopped chicken or tuna fish. If vegan, use 1 cup mashed, cooked edamame beans.
First put on the eggs to boil. Place your eggs in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover, remove from the heat and set aside 8 to 10 minutes. Drain, cool in ice water and peel.
To make the spread, wash all veggies well and chop finely. Heat a large, shallow saucepan and add coconut oil. Stir in green onions, garlic, spinach, dill. Sprinkle salt and pepper. Cook lightly, 5 minutes or so, until spinach is wilted. Let cool.
If juice collects in the pan, pour it off into a small bowl and whip together with lemon juice and olive oil. Once eggs are peeled, mash into the lemon juice and oil mixture. Mix until well combined.
Next, cut bacon slices into pieces and cook to desired crispness. Set aside.
Prepare all the raw veggies for the wraps. Wash and dry veggies, then grate or use a mandolin to get long, fine strands- then set them aside as well.
Make the leaf wraps by laying each collard leaf face down on cutting board. Shave the raised stem down with a paring knife if necessary, so it is more easily foldable. Repeat with all leaves.
To prepare the wraps, spread 1/4 cup of spinach spread near the top/middle of each leaf, add 2 Tbsp egg mixture, crumbled bacon, and fill each leaf with the remaining veggies, splitting each amount between the leaves evenly. Wrap as you would a burrito- folding the top lip over the filling, sides in, and roll towards bottom. Cut in half with a serrated knife.
Store wraps in individual parchment, layered in a storage container and keep cool until ready to serve. Enjoy!
For the recipe card click here: August 2018 Recipe Card