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….

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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:

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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.

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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:

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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).

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

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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.

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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!

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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.

Mom’s Famous Pasta Sauce

My Mom made this pasta sauce for the first time a few years ago, and it quickly became one of my all time favorite Mom recipes.

It’s more than just pasta sauce. It’s like a thick, hearty, kind of “stew”. And you can use it in so many different ways. It’s multifunctional, if you will. AND, it’s so healthy. It’s packed with veggies, lean ground turkey, and a ton of flavor.

Talk about a good way to sneak in a ton of veggies.

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I love it even more because it takes 30 minutes from start to finish, you can make a huge batch of it at once, and it takes one pan. One pan! Perfect for a tiny kitchen like mine.

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All you do is turn on the skillet, brown a package of ground turkey, add in some chopped vegetables (you can use whatever you have on hand), add a jar of really good pasta sauce, bring everything to a boil and let it simmer for about 20 minutes.

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Now let’s discuss the multi functionality of this pasta sauce. The first time I had it this week, I added it to whole wheat angel hair pasta and topped it off with freshly grated parmesan cheese. And some wine, obviously.

Then, I had some leftovers on top of a bed of spinach for a light lunch the other day.

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It’s also really good on it’s own. The other night, I came home late and starving and needed something quick to eat before I went to bed. Mom’s Pasta Sauce won again.

I was also thinking that it would be great loaded on top of a couple slices of fresh toasted bread, sort of like sloppy-joe style.

The possibilities are endless.

I hope you enjoy this easy, healthy, spruced up pasta sauce, courtesy of my mama!

Mom’s Famous Pasta Sauce: With Ground Turkey and Vegetables

(makes about 6 servings)

  • 1 package lean ground turkey
  • any veggies you want. I used: 1/2 onion, 1 green pepper, 1 yellow pepper, large package of mushrooms, handful of kale
  • 1 jar of pasta sauce
  • any spices you’d like to add. I added dried basil, salt and pepper.

1. Turn skillet on high heat.

2. Add the package of ground turkey. Cook until it is brown all the way through.

3. Add veggies, cook for about 5 minutes until soft.

4. Add jar of pasta sauce. Bring everything to a boil, then allow to simmer. You can let it cook for as long as you want (hours if you want), but at least 20 minutes so everything is soft.

WIAW {11.28.2012}: Wine Night First Timer

Oh man, am I feeling groggy right now. I had the hardest time sleeping last night! But we will get to that in a second. First, let’s back up. Thanks to Jenn for hosting the WIAW tradition.

My day started yesterday with some Starbucks and a trip to the grocery store in the early hours. I love strolling around the grocery store with coffee while the store is still empty. It’s so peaceful 🙂

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I picked up a loaf of fresh rye bread from the bakery and wanted to use it for breakfast immediately. This may look like a strange combo, and it is, but it totally worked. Rye toast with avocado and raspberry jam:

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I headed to a meeting at around 11:15 and then quickly met up with Amanda for some chit chat before heading to class. I packed a quick lunch filled with sautéed veggies (spinach, carrots, zucchini, yellow pepper, green beans, mushrooms), marinara sauce, and a generous helping of goat cheese. Topped with slivered almonds.

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Mmm goat cheese!

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I ended up coming home in between classes and having an unexpected break. Since it was SNOWING in NYC yesterday, a warm snack was definitely needed. I warmed up a granny smith apple, drizzled with almond butter, and paired it with tea.

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Ohhhh yea.

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Then I picked myself up, got all bundled, and headed back out to class at around 4:30. Another cup of tea was picked up from Starbucks to keep me warm during the commute. It was a nasty weather day here in the city!

Vanilla Roobois Tea:

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And then, I commuted from the Upper West Side downtown and met up with a bunch of lovely ladies for my first appearance at their monthly wine night!

When I was in Cape Cod with Mara (my brother’s fiancĂ©) and her friends a couple of months ago, they invited me to start coming to their monthly wine nights. Their group of friends rotates the responsibility of hosting wine night each month. Each girl brings over a bottle of the wine of the month and the host provides some appetizers or whatever they’d like to cook. Sounds like my kinda thannng!

Leah was, as expected, an awesome host. She had been talking to me about things she wanted to cook for wine night since we hung out at the Cape a couple months ago and she really impressed us all. She even took pictures of the set up before everyone got there so that she could send them to me for the blog. What a pal!!

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About 2/3 of the girls:
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Some stars of the night included her pumpkin cupcakes with dairy-free cream cheese frosting (Leah tries to stay away from too much dairy):

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And a Tart made with butternut squash, pancetta, shiitake mushrooms, onion and vegan cheddar cheese:

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Both were SO delicious. Leah, maybe you can post the recipes in the comment section??

I had about one and a half glasses of wine (the wine of the month was Malbec), the above picture of the Tart, some cheese and crackers, some veggies and dip, and half a cupcake. I had so much fun hanging out with these girls, mostly a crew who met at Cornell and went to college together, and love the concept of this wine night. Thanks, Leah, for being such a great host and cooking up a storm!

And THEN. I got home at around 11, got ready for bed, and just could. not. sleep. My stomach was grumbling, probably because I didn’t eat a real dinner, and I knew I couldn’t go to bed hungry. My stomach literally felt like it hadn’t eaten in days, I was so hungry! It was strange.

After an hour or so of stirring in bed, I finally gave in. I got up and made a snack…Raisin Bran to the rescue. I love this brand of cereal. The ingredients could not be simpler.

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I also had a couple small slices of rye bread + almond butter. Finally I was full and could fall asleep, but man those couple hours are always so frustrating!

So that’s my day! How was yours? Do you ever have trouble sleeping? Can you fall asleep hungry? What are your fav pre-bedtime snacks? So many questions!! 🙂