Here is the recipe for Middle Eastern Eggplant Wrap

Description

A Middle Eastern Eggplant Wrap- with roasted eggplant, shredded a kale, parsley and mint slaw, with radishes, tomatoes, onion and tahini sauce ( or sub baba ganoush!).

Ingredients

1 small eggplant ( 1 pound)
olive oil, salt and pepper
Kale Slaw ( or make the Everyday Kale Slaw and add fresh herbs )

6–7 lacinato ( or tuscan) kale leaves – 2 cups shredded ( packed)
1 bunch italian parsley
handful mint leaves
¼ cup finely diced onion
2 tablespoons olive oil
2 tablespoons lemon juice
¼ teaspoon salt
optional additions- sliced tomato, radishes, cucumber, feta, yogurt

Quick tahini sauce ( or sub store bought, tahini sauce or baba ganoush)

2 tablespoons tahini paste
3 tablespoons hot tap water
1 tablespoon lemon juice
tablespoon salt
1 minced garlic clove
2– 4 wraps or tortillas ( feel free to use gluten free) 8-10 inch
Instructions
Preheat oven to 425F
Slice eggplant into ¼ inch thick disks.
Brush each side with olive oil and season with salt and pepper. Place on a parchment lined sheet pan and roast the oven for 25-30 minutes, flipping over after 20 minutes. While they are baking, make the slaw filling and sauce.

Thinly slice the kale into thin ribbons, stacking them first then slicing(see photo). Place in a bowl. Finally chop the parsley and mint, thin stems are ok. Add to the bowl along with the onion. Toss with olive oil, lemon juice, salt and pepper. You want this to be quite “juicy”, so if needed add a little more oil and lemon juice in equal portions. You can add radishes and/ or tomatoes here if you want or sprinkle them over top of the wrap.
Whisk together the tahini sauce ingredients in a small bowl.
Lightly warm or toast the tortilla or wrap. Spread the inside with tahini sauce. Top with warm eggplant and a huge mound of the dressed greens. Top with tomatoes, radishes and feta if you like.
This recipe make 2 enormous wraps or 4 smaller ones. Or three medium ones.
Notes: For even more flavor, grill the eggplant during the warm months. Both the eggplant and the kale slaw can be made ahead and refrigerated.

Here the recipe for Smashed Chickpea Salad Wraps

Ingredients:

15 oz can chickpeas drained, rinsed & skins removed
1 avocado
2 tablespoon vegan mayo
2 teaspoon yellow mustard
¼ red onion diced
1 small jalapeño diced
pinch of garlic salt
pepper to taste
hot sauce to taste, I used tabasco
spinach
2 large tortillas

Direction:

Combine chickpeas and avocado in a bowl. Smash with a fork until desired consistency is reached – I personally like it to be mostly creamy with a few chickpea chunks.

Add mayo, mustard, red onion, jalapeño, garlic salt, pepper and tabasco to the bowl and stir to combine. Taste and adjust seasonings as needed.

To assemble, spread half of the chickpea mixture down the center of each tortilla. Top with spinach and wrap up like a burrito.

Cut in half and serve.*

Here the recipe for Greek Collard Green Wraps With Tzatziki

Ingredients:
Lemon Herb Quinoa
1½ cup cooked quinoa
2 tablespoons lemon juice
1 tablespoon extra virgin olive oil
2 tablespoons minced flat leaf parsley
1 teaspoon dried oregano
¼ teaspoon fine sea salt
Black pepper (to taste)
For Assembly
1 bunch collard greens (about 8 medium leaves)
¾ cup Vegan Tzatziki Sauce (homemade or store-bought)
½ English cucumber, cut into matchsticks
2 red, orange, or yellow bell peppers, cut into matchsticks
1 cup cherry tomatoes, quartered
¼ cup kalamata olives, pitted and chopped
¼ cup diced red onion
¼ cup chopped mint

Direction:

Lemon Herb Quinoa: In a medium bowl, stir together quinoa, lemon juice, and olive oil. Sprinkle in parsley, oregano, salt and pepper. Stir to mix.

Trim Collard Greens: Set a collard green face-down on a cutting board, with the stalk side facing up. Starting near the top (rounded) end, slide a knife down the stalk to shave off as much of the stalk as possible. Be careful not to cut the leaf itself, because that’ll allow the filling to fall out. Repeat with remaining leaves.

Assemble: Position a collard green with the back/stem side up. Generously spread tzatziki into the middle. Top with quinoa, cucumber, bell peppers, tomatoes, olives, red onion, and mint. Roll the wraps like a burrito: tuck in the short sides, then roll tightly. Refrigerate extras.

Here is the recipe for Vegan Green Bean Salad

Ingredients:

1 red onion, finely diced
2 garlic cloves, finely chopped or minced
2 lemons, juiced
3 tablespoons extra-virgin olive oil
1x 14 oz (400 g) tin chickpeas, drained and rinsed
1x 14 oz (400 g) tin kidney beans, drained and rinsed
1x 14 oz (400 g) tin black beans, drained and rinsed
½ large cucumber, diced
1 red pepper, deseeded and diced
Small handful fresh parsley, chopped (leaves and stems)
Small handful fresh mint, chopped (remove the leaves first and discard the stems)
Salt and pepper to taste

Direction:

To a small bowl, add the chopped onion and garlic. Mix in around three quarters of the lemon juice (i.e. 1½ lemons) and season with salt and pepper. The lemon juice will help to mellow the flavour of the onion and garlic.

Once the chickpeas and beans have been drained and well rinsed (I use a colander for this), add these to a large bowl along with the diced cucumber, red pepper, parsley, and mint. Mix well.

To the smaller bowl, add the olive oil and give it a stir. Pour this dressing into the larger bowl and mix everything thoroughly.

Adjust the seasoning if necessary, adding any extra lemon juice, olive oil, salt, pepper, or herbs. Mix well, scooping some of the dressing to the top, and serve.

Everybody loves a Pina Colada!!
Now you can have a healthy one for breakfast without the alcohol but the same great taste!
Start your day right with a healthy smoothie and with a smile!
Ingredients:
• 1/2 cup Coconut Milk
• 1/2 cup Pineapple Chunks
• 1/2 tablespoon Pineapple Extract
• 2 tablespoon Auraluv EatGoodFeelGood Pina Colada Protein Smoothie Powder
• 3 cups Ice

Directions:
1. Add Coconut Milk, Pineapple Chunks, Pineapple Extract, and Auraluv EatGoodFeelGood Pina Colada Protein Powder to a blender, then add ice.
2. Blend all ingredients until smooth.

Ingredients:

• 1Kosher salt and black pepper
• ¾ pound green beans, preferably slender haricots verts, trimmedblackberries
• 2 tablespoons lemon juice, from 1 small lemon
• 1 tablespoon red wine vinegar
• 1 garlic clove, minced
• 3 tablespoons extra-virgin olive oil
• 1 pint cherry tomatoes, mixed colors, halved
• 2 cups cooked chickpeas (from 1 cup dried chickpeas or 1 15-ounce can), cooled and drained
• 4 ounces feta, crumbled (1/2 cup)
• 2 to 3 tablespoons roughly chopped dill, for serving
• Pinch of dried oregano, for serving

Directions:

Step 1
Bring a medium saucepan of water to boil over high heat. Add 1 teaspoon salt, then the green beans. Cook until beans are tender-crisp, about 2 minutes. Transfer beans to a large bowl of cold water. Drain in a colander and blot green beans dry with a kitchen towel.
Make the dressing: In a small bowl, put lemon juice, vinegar, garlic, a pinch of salt and some black pepper to taste. Whisk in olive oil.
Make the salad: Add cherry tomatoes, green beans and chickpeas to a large salad bowl, and season with salt and pepper. Add dressing and toss to coat. Add feta and toss once more. Let marinate for 10 to 15 minutes, tossing occasionally.
To serve, sprinkle generously with dill and oregano.

It’s time for Love this Valentines – Self Love! Remember to treat yourself to the gift of healthy eating and feeling great because of it!

Here is recipe of Mixed Berry Sundae for your romantic low calorie dessert.

Ingredients:

• 1/4 cup halved fresh strawberries
• 1/4 cup each fresh raspberries, blueberries and blackberries
• 3 teaspoons honey
• 1/2 cup fat-free plain Greek yogurt
• 2 tablespoons pomegranate juice
• 2 tablespoons chopped walnuts, toasted

Directions:

Step 1
In a small bowl, combine berries and 1 teaspoon honey; spoon berries into 2 dessert dishes.

Step 2
Combine the yogurt, pomegranate juice and remaining honey; spoon over berries. Sprinkle with walnuts.

Here is recipe for Crunchy Keto Berry Mousse

Ingredients:

• 2 cups heavy whipping cream
• 3 oz. (2?3 cup) fresh raspberries or fresh strawberries
or fresh blueberries
• 2 oz. chopped pecans
• ½ lemon, the zest
• ¼ tsp vanilla extract

Directions:

Step 1
Pour the cream into a bowl and whip with a hand mixer until soft peaks form. Add the lemon zest and vanilla towards the end.

Step 2
Add berries and nuts to the whipped cream and stir thoroughly.

Step 3
Cover with plastic wrap and let sit in the refrigerator for 3 or more hours for a firm mousse. You can also enjoy the dessert immediately if you don’t mind a less firm consistency.