eBites will be creating several very tasty bites for this event hosted by Vitalé Lifestyle Coaching and Alex Gil. The New Year seminar: “The Truth About FAT – What We Now Know About Losing Weight, and How to Make That Work for You” will be presented at Rally Sport Health and Fitness on Jan 14. We will also be posting the recipes to these healthy treats here on our webpage, so stay tuned! Looking forward to a healthy start to your culinary year!
Green Burritos!
The tasty way to go grain free and still get lots of flavor and natural fiber!
First you select some wide leaf greens to use as your wrapper: Collard greens, Rainbow chard, and larger leaves of Kale work best.
Wash and de-stem the leaf for better folding by carefully running a paring knife between the leaf and the ridge of the stem:
To make the leaves more pliable, rub your favorite olive oil on the leaves with a paper towel, and then squeeze some lemon or lime juice on them and let them sit while you prepare the “stuffing”
Ideas for filling Green Burritos:
Cashew Butter with kick
- 1/2 Cup of Raw Cashew Butter
- 8oz jar of Roasted Red Bell Peppers, drained and chopped
- drizzle of olive oil
- 1 teaspoon of dried herbs (thyme, bouquet garni, or your favorite mix)
- Salt and Pepper to taste
Mix all ingredients to incorporate the peppers evenly through the cashew butter and then use a small ice cream scooper or spoon to dole out portions of the mix onto your green burrito leaf.
Additions for any burrito:
I like to add sliced carrots, cucumber, arugula, avocado, chopped cabbage as well as probiotic pickles from companies like Ozuke
Smoked Arctic Char Spread
- 1 rib celery
- 1/2 onion of your choice
- Dash of lemon juice
- 1 tsp of mayo (optional for binding it all together)
- Salt and Pepper to taste
Combine all ingredients in a small food processor and pulse until they are evenly incorporated into a spread (you can choose to leave it as lumpy as you like) or finely chop the celery and the onion and then combine all ingredients in a bowl using a firm spatula.
Delicious in green burritos, or on crackers–great way to get your omega fatty acids!
This recipe also works with smoked salmon or whitefish.
Crock Pot Chicken
I like to slow cook chicken to keep it juicy and flavorful. An easy way to do this if you are a super busy person is to use a slow cooker or crock pot.
Simple slow cook chicken for adding to meals
- 2-3 Chicken breasts with or without bones (if they have bones and skin, you can remove them easily later when the chicken is all cooked)
- 1/4 Cup Coconut or olive oil
- 2 Cups Chicken or vegetable broth
- 1 lemon corsely chopped
Cook in the slow cooker for at least 3 hours on high, or 8 hours on low…I have cooked them on high for 4 hours and they were perfect.
Carefully remove the chicken–it will fall apart pretty easily and be rather hot–when it has cooled, you can use it for salads, green burritos, or pack them away for later use!
Making a green burrito should be easy and fun, so don’t stress if the leaf has holes, doesn’t look perfect or doesn’t want to stay closed–as you play with the amount of ingredients you add, you will get more skillful at filling and making these treats work for you.
Here is a quick assembly montage that I hope is helpful–though I do not show it, you can always secure the “burrito” with a toothpick if you like.
this is me adding a scoop of bbq seasoned chicken and some chard stem to the center of the leaf
I tend to fold the top and bottom together first
I next make the burrito a square package by just folding in the ends
and flipping it over so it hold closed so I can drizzle sauce on it and eat
We will be posting some more crock pot recipes here in the future as well as the tasty, grain free dessert bites that we made for the Vitalé Lifestyle Coaching event, so we hope you check in again soon and wish you happy and healthy eating!
