Hummus and Veggie Collard Green Wraps

Alright are we ready to be super healthy for a few minutes? This may go down as one of the most healthy recipes on StudioEats.

I present to you….


Collard Greens.

When I told my Mom I made a Collard Green recipe she didn’t even let me finish my sentence before saying “Ew!!!”

Her memories of collard greens are apparently very unpleasant. She complained about the smell of cooked collard greens that she was around when growing up and I said “yea yea I know what you mean but these are different”.

Eating Collard Greens raw is a piece of cake and much different than eating them cooked. When you keep them raw, they don’t really taste like anything, which makes them extremely easy to use in recipes and very versatile. They are commonly used as a wrap, replacing bread for a health boost.

Want to know some healthy benefits?

– Virtually no calories

– Helps to lower cholesterol

– Cancer fighting

– PACKED with vitamins and antioxidants (read more about the health benefits here)

Ok, so are you willing to try it? If so, here is how you make these cute little healthy wraps.

You want to start with some basic ingredients. You can use just hummus, or shred some carrots and cut up some of your other favorite vegetables into small pieces:


Then, you want to simply wash the green leaves, cut each leaf in half, and cut out the stem. So you will have two halves, separated. I followed this short video to learn how to do the wrap and roll. I’d recommend just taking a look at this, but you don’t need to worry about steaming the leaves like she does. I just used them totally raw.


So you take your green leaf, already separated, and you overlap the two halves of the leaves. Then, you just add on your hummus and veggies:


And then you get rollin’! Fold in the sides first, then fold from the bottom and roll upwards (again, watch video for a very clear description).


You can keep them in burrito/wrap form or slice them down the middle if you want them to look all pretty.


What I love about these is that you can create a bunch ahead of time, and wrap them individually in foil. Then, you have all these little mini healthy burritos sitting in your fridge that you can pull out for a snack whenever.


These are great as a snack, anytime, or if you eat enough of them, for a full meal. You can also get creative in terms of what you put in here. Some ideas:

  • Just hummus
  • Hummus/veggies
  • Cheese/hummus/veggies
  • Beans
  • Avocado
  • Chicken
  • Leftovers from dinner
  • Roasted veggies
  • Refried Beans/Cheese/Guac
  • Edited to add: smoked salmon since so many of you mentioned it… great idea!

I hope you give these a shot if you’re looking to expand your “leafy greens” repertoire. I’m always a proponent of finding new ways to get leafy greens in my diet as they are some of the healthiest foods out there for us. Enjoy!


Hummus and Veggie Collard Green Wraps

  • Bundle of Collard Greens
  • Hummus
  • Sliced/chopped veggies

1. Wash the greens, and cut them according to this video. No need to steam them.

2. Use the video’s method of overlapping the leaves. Then, layer on the hummus/veggies and roll into burrito form.

3. Eat now or wrap them in foil for an easy snack or meal later on.

Honey Rosemary Roasted Carrots

I have carrots for you today. Carrots. But they are special carrots….


I picked these bad boys up from the Farmer’s Market the other day and couldn’t get over how oddly creepy yet beautiful they looked.

Rainbow carrots, they are called.

And they were even prettier once I did a little makeover to them. All nicely washed, peeled, and chopped. Much better:


I love finding new vegetable recipes that I love. Because what’s better than eating vegetables that you know are super healthy that are also really delicious?


I added some Olive Oil, a drizzle of honey, S&P, and chopped rosemary to the carrots and stuck them in the oven for about 30 minutes.


That’s all. Just some perfectly sweet, beautiful, healthy carrots.




I’ve already enjoyed them two ways. I can’t get enough of them!

Once with fish and brown rice:


And another as an addition to a brown rice “taco bowl”:


Mmm…. I hope you like these as much as I do. They’re great to store in your fridge all week to add to salads, or as a side to your lunch/dinner. Even add them to omelettes in the morning for breakfast. Or just snack on them with a little feta? Possibilities are endless!

Honey Rosemary Roasted Carrots

  • about 4 cups of sliced carrots
  • about 2 T olive oil
  • about 2 T honey
  • S&P
  • 1 or 2 T of chopped rosemary

1. Preheat oven to 450 degrees

2. Combine everything and lay out on a lined baking sheet. Roast for about 30 minutes, checking on them midway and giving them a little stir.

Whole Wheat Fresh Berry and Ginger Scones

Oh, scones. There is something just so quaint and homey about you.


I love scones because they are not overly sweet. In fact, these scones have hardly any sugar in them.

They are made from simple and wholesome ingredients: fresh berries, crystalized ginger, whole wheat flour, greek yogurt, milk, a little bit of butter, and a touch of sugar in the raw.




These were really simple to make. I mixed together the dry ingredients, then worked in the butter (I learned out to “cut butter” into the flour by watching a quick YouTube video), milk, and greek yogurt. Finally, I added the berries and ginger, a touch of lemon and lemon zest, and rolled it all out in a random blob.


I tried to make “scone-like” shapes out of it, and ended up with a whole bunch of different sized slices. But hey, that’s what homemade is supposed to look like, right?


These came out delicious. I LOVE the fresh berries. So many recipes called for using dried fruit, but I would highly recommend using fresh fruit. The sweetness of the berries heightened with the heat of the oven, and the berries were sweet and melty when they were done cooking.



I brought a few of these over to my brother and his fiance that night, saved a couple for myself in my fridge for breakfast, and individually wrapped the rest and froze them for future mornings. And obviously ate one straight out of the oven for an afternoon snack.




These scones would be perfect alongside a cup of coffee in the morning with some berries on the side, paired with a couple of eggs, or used for a mid afternoon snack with a cup of tea. They are simple, made with wholesome ingredients, and incredibly satisfying.

Enjoy! 🙂

Whole Wheat Fresh Berry and Ginger Scones 

(adapted from this recipe)

makes about 14 scones

  • 1.5 cups whole wheat pastry flour
  • .5 cups whole wheat flour
  • 1 T baking power
  • 1/2 t baking soda
  • 4 T turbinado (raw) sugar, plus more for sprinkling on top
  • 5 T butter
  • 1/2 cup greek yogurt (I used 0%, fat free)
  • 1/2 cup milk (I used almond milk)
  • dash of cinnamon
  • 1 cup fresh berries
  • 1/2 cup crystallized ginger
  • 1 T lemon juice + 1 T lemon zest
  • dash of salt

1. Preheat oven to 350.

2. Combine yogurt and baking soda in a bowl and set aside. This will turn the yogurt in a light, fluffy, meringue-type texture.

3. In a large bowl, combine flours, baking powder, sugar, cinnamon and salt. Whisk together.

4. Cut the butter into bite sized pieces and then add it in to the flour mixture. Use your hands to coat the butter with the flours and to mix it all together. Or, use this video to learn more about “cutting” the butter into the flour with knives. 

5. Add in the greek yogurt and milk. Mix well.

6. Add in the chopped berries and chopped ginger. Add in lemon zest, and squeeze of lemon juice.

7. Mix well together. On a floured surface, lay out the dough and spread until it is a 1/2 inch thick. Cut into triangles and lay out on baking sheets. I lined the baking sheets with a tiny bit of butter, but you can use parchment paper instead.

8. Bake for about 20 minutes, or until lightly brown on edges.

Bok Choy Stir Fry with Potatoes, Apples, and Mushrooms

I’ve been really into Bok Choy lately. It’s leafy, it’s green, it’s super healthy, and SO easy to prepare. I also like how there are two parts to it: the stalky, hearty part of it and then the leafy part of it. So much bang for your buck.

Although I pride myself on never really making the same thing twice, I’ve made this same stir fry, or a slight variation of it, several times over the last couple of weeks.

I am a veggie-lover and like huge bowls of vegetables for lunch/dinner sometimes, but if you like more of a protein heavy meal, this would be great with chicken, steak, or beans.


This is what I started with:


I chopped it all up, and threw it in a pan with some olive oil:


Let it all cook down for about 5 minutes over high heat, and added some breadcrumbs for crunch:



To season, I added Salt, Pepper, and Red Pepper Flakes. Sometimes I also add about half a tablespoon of butter. Because it’s just so good and picks up the flavor.

Health in a bowl, baby.




Are you into Bok Choy? Have you had it? Like it?


Bok Choy Stir Fry with Potatoes, Apples, and Mushrooms

  • 3 or 4 large Bok Choy Leaves
  • 3 or 4 small red potatoes
  • 6 or 7 white mushrooms
  • 1/2 apple
  • 1/4 cup breadcrumbs
  • 1 or 2 T olive oil
  • Salt, Pepper, Red Pepper Flakes

1. Chop all vegetables and add to an oiled sauté pan.

2. Stir frequently over high heat for about 5 minutes. Add bread crumbs. Stir for another minute or two.

3. Enjoy a huge bowl of healthy vegetables.

Sweet Potatoes Made Easy: Roasted with Maple and Fresh Rosemary

Good morning guys!

I’m really excited this morning. Yesterday I bought a desk that I am in LOVE with and I’m sitting at it typing away for the first time this morning. I decided I needed a desk if I were to get serious about getting anything done in my apartment, so I went on craigslist, searched for exactly what I wanted “shabby chic white desk”, and found one that fit the bill for super cheap. Not to mention that the nice couple delivered it to me from Jersey City for $15 within a few hours. The whole process went pretty much as smooth as it could have possibly gone and I’m sorta kinda obsessed with my new piece of furniture.

OKAY so now that I’ve calmed my excitement, let’s talk sweet potatoes! I almost didn’t get around to posting this because it had been so long since I made them (last Sunday), but then I thought no way, they HAVE to have this recipe. It’s a really really good one.

Allow me to introduce you to Maple Rosemary Roasted Sweet Potatoes.

First of all, I just learned in my nutrition class the other day how many antioxidants sweet potatoes have. Like, they are packed. Additionally, they contain TONS of Vitamin A which is needed for your vision, bone growth and skin/membrane growth. So eat ’em up!



The reason why I love this sweet potato recipe so much is that they are so simple to make, yet they make your kitchen smell ridiculously good and they add some serious flavor to a normal sweet potato.

All you have to do is chop up the sweet potatoes into bite sized chunks, add them to a bowl and drizzle a little bit of olive oil, maple syrup, and rosemary sprigs on top. Roast in a 450 degree oven for about a half hour.


And then once they are done, just store them in a tupperware and eat them all week long. With anything and everything. Some examples of how I used these throughout the last week:


Salad: bean burgers, veggies, avocado, sweet potato, spinach


Snack: baked chicken, sweet potatoes, avocado, BBQ sauce


Lunch: veggie stir fry with pesto


Dinner: pasta with bean burger, sweet potato, spinach and pesto

Clearly I used up the same ingredients all week just in different combinations, but I loved having these tasty, soft sweet potatoes to add to everything.

I don’t know if I will ever make sweet potatoes any other way again. These were SO easy and absolutely delicious. So get your Vitamin A and antioxidants on! I hope you enjoy 🙂

Maple Rosemary Roasted Sweet Potatoes

  • 1.5 LARGE sweet potatoes, or 2 small ones, or however many you want. But this recipe is for what I made, which is using 1.5 very large potatoes.
  • 2 T maple syrup
  • 1 T olive oil
  • 5 or 6 fresh rosemary sprigs

1. Preheat oven to 450 degrees.

2. Wash sweet potatoes and roughly chop in to bite sized pieces.

3. In a large bowl, drizzle the maple syrup and olive oil on top of the potatoes. Add the rosemary leaves from the sprigs (just roughly pull off the leaves).

4. Toss everything thoroughly to coat. Lay ‘taters on a greased baking sheet (I use PAM) and pop into oven for about a half hour, or until cooked through.

Banana Chocolate Chip Cookies

Sooo, these are definitely the best cookies I have made to date. And yea, they are really really healthy.

Why do I like to make healthy cookies? (see below for more of my healthy cookie recipes)

Because I want to eat them every day. For snacks, for dessert, and as my friend said today “you can even eat these for breakfast, they are so good and healthy”.


After I made these, I tasted one straight out of the oven and almost lost my cool. I tripped over shoes, books and bags to grab the nearest notebook and pen to write down the recipe. I could not forget a single ingredient. They were THAT good.


These have no butter.


No oil.


No sugar. Just 1 Tablespoon of Maple Syrup and 1 Tablespoon of Honey. 


They are whole wheat.


But you better bet they have chocolate.



They are simple. They are made of quality ingredients. They are good for you. And you can eat them any. time. you. want.


Something happened and I became good at sharing this week. I actually LOVED giving these to my friends. ‘Tis the season, after all. I loved carrying a few in a zip lock bag in my purse and surprising someone with cookies. I loved watching my friends try them, staring at them in anticipation as they chewed, and then getting their stamp of approval. I hope you try these and like them too!

Just one of the many ways I enjoyed them this week…with some almond butter before bed:


Whole Wheat Banana Chocolate Chip Cookies

(makes 14 cookies)

  • 1 cup whole wheat pastry flour
  • 1 cup oats (I used old fashioned, not quick oats, but you can use either)
  • 1 banana, chopped into bite sized pieces
  • 1 egg
  • 1/2 cup mini morsel chocolate chips
  • 1/2 cup applesauce
  • 1 T honey
  • 1 T maple syrup
  • 1/2 t baking soda
  • 1/2 t baking powder
  • 1 t vanilla extract
  • dashes of cinnamon and nutmeg

1. Preheat oven to 350. Mix together dry ingredients: flour, oats, baking soda, baking powder, nutmeg, cinnamon in a large bowl.

2. Heat up the banana in the microwave for 1 minute, until it is really soft and mushy. Beat in the egg and the applesauce. Beat together until smooth (see above picture). Add in honey, maple syrup and vanilla.

3. Add the wet ingredients to the dry ingredients.

4. Stir in chocolate chips. Form into cookie form and add to greased baking sheet.

5. Bake in 350 degree oven for about 10-12 minutes or until cooked through.

Other healthy cookie recipes I have made:

Compost Cookies: Zucchini/Carrot/Chocolate Chip Cookies

Oatmeal Honey Chocolate Chip Cookies

Pumpkin Cookies

WIAW {12.5.2012} and some Excitement

Morning! Before I get to my What I Ate Wednesday (WIAW) eats, I have some really exciting news. Last night, I finally hit publish and launched the Health Coaching page on my blog. Check it out! I will have more information about this coming in the next week or so, but in a nutshell, I’ve decided that I want to put my Health Coaching degree to full use and start coaching people on attaining a healthier relationship with food, their own bodies, and their weight. I talked about my entire Health Journey here, and my struggle with weight and emotional eating, and now want to help others free themselves of the burden this can have on their life. More to come on this! Much more.

ANYWAY, on to things equally as important… Breakfast! Thanks again to Jenn for hosting WIAW.

Rye toast, egg whites, melted American cheese. An orange, and coffee.


Must I remind you about how much I love my egg and cheeses? 😉



Lots of work was done in the morning, then a stroll through Central Park for about 45 minutes, and then Lunch.

Spinach base, chopped up cucumbers, carrots and red pepper. About a third of an avocado, 2 Black Bean Lentil Veggie Burgers, and roasted sweet potatoes. Drizzle of balsamic vinegar, truffle olive oil, and salt.


Sooo, because of the 2 hours of prep I did on Sunday, this whole salad took me literally 3 minutes to throw together! The veggies were already chopped, the burgers and the ‘taters were already cooked…this was so nice and easy! The prep really does pay off- I never would have had the patience to put this salad together if it took more than a few minutes.


So colorful 🙂

In between two of my classes, I had a little bit of a break so I found a coffee shop, VBar, down by NYU and stopped in to get a few things done. I hardly ever have a second cup of coffee, but I needed it yesterday.



Then it was off to my second class at Columbia. How pretty are the lights around their entrance gate??


Right before my 5:00 class started, I had a snack to hold me over.

A juicy pear and cheddar cheese slices.


Dinner was eaten on the late side and was also really quick and easy.

Chopped up Grilled Chicken, Whole Wheat Couscous, Sautéed Mushrooms, Slivered Almonds. Again, all things I made on Sunday during my massive prep session.


And finally, a cookie (recipe coming soon) and almond butter to finish off the night.


And that’s a wrap! Have a great Wednesday.

Apple Gingerbread Loaf

Yesterday, this happened:


A hot loaf of gingerbread filled with warm, soft apples came out of my oven.


A couple of pieces were immediately cut while the loaf was still hot, exactly what you are not supposed to do. Impatience wins.


Thin slices of real butter were spread on top, and a fork was brought out to try to eat this in a civilized fashion.







Apple Gingerbread Loaf

(makes 10 servings)

Adapted from this recipe, but with several adjustments to make it **healthier** (win!)

  • 1/4 cup white sugar
  • 4 T butter
  • 1/4 cup milk (I used almond milk)
  • 1 egg
  • 3/4 cup molasses
  • 1 cup whole wheat flour
  • 1.5 cups white flour
  • 1.5 t baking soda
  • 2 t cinnamon
  • 2 t ground ginger
  • 1 t ground cloves
  • 1/2 t salt
  • 1 cup hot water
  • 1 large apple or 2 small apples, chopped into bite sized pieces

1. Preheat oven to 350.

2. Melt butter in microwave. Beat it together with sugar. Add milk and molasses. Stir it all together.

3. In a large bowl, stir together all dry ingredients (flour through salt). Add in the butter/sugar/molasses/milk mixture. Add in hot water. Stir all together.

4. Add in chopped apples.

5. Spread out in a greased 9 in loaf pan (I just sprayed mine with cooking spray).

6. Cook in oven for about 45 minutes or until a knife comes out clean.

This is great for a snack, dessert, or even breakfast. Because I reduced the sugar quite a bit, it’s not too sweet. I suggest slicing up any leftovers and freezing the slices in individual bags. Perfect for an anytime treat.