Dolma Wrap

Lunch is always hard to get excited about.  The same patterns are repeated and that cherished one hour break becomes just as dull as a limp salad or ham sandwich.  But, who has time to brown bag anything else in the morning?  The magic is what you put in the middle of the mundane.  I've recently become obsessed with wraps since I've been trying to limit my bread consumption (a little problem).  Because they are just a little different, for some reason my imagination is a little more creative with them.  Meet Dolma Mediterranean Wraps.

Little Treasures

Dolmas are the ultimate meat substitute for my kind of wrap.  These marinated rice stuffed grape leaves are little jewels that can make a wrap or salad way more exciting to eat.  Fresh or in the can will due, but I prefer canned actually because they have been marinated longer in olive oil and lemon.  My favorite brand is Divine, but you can find them usually in the Greek section of any major grocery store.


I usually stuff my Mediterranean wraps with dolmas, hummus, tomato, goat cheese and lettuce.  This whole wheat wrap pictured was especially sinful stuffed with dolmas, goat cheese, avocado, sundried tomatoes and a crack of pepper.

Protein Wrap

"Hey what's for lunch?  I'm hungry like now?"

How about 4 food groups in one meal then some fruit for dessert?  This is one of my favorite easy-not-greasy quick meals.  If you like tuna salad, then give canned smashed sardines a try!  A revival of these omega-3-friendly fish is making a big comeback in the foodie world.  Their taste is rich and does not require adding much to the mash to make it flavorful, unlike tuna fish. This wrap is a protein punch before attending hot yoga.

What's in my wrap?

Wrap: Low-carb Whole Wheat Wrap

Veggies: Baby Spinach leaves and Roma Tomatoes

Dairy: Crumbled Goat Cheese

Meat: 1 can, fork-mashed sardines (I prefer either the mustard dill or spicy flavors) 

+ a few grinds of the pepper mill

 

Coconut Curry Tempeh Micro Salad

Let's continue the topic of COCONUT CURRY, which apparently I am addicted to.  
SUBJECT: TEXTURE
I get so darn sick of eating salad when I want something light, healthy and easy.  Salad every day, blah blah blah.  Unfortunately, when I don't have the time or imagination do make anything different, I have to learn to trick myself into eating one.  Also, when I lived in Chicago, I worked near a Pockets - where I became addicted to their chopped salads.  Seriously, the texture alone could fool anyone into eating salad every day.  It's all about TEXTURE!  All you need to make this is a food processor and your favorite veggies!  What really made this recipe work was topping the cold, fresh, chopped veggies with warm crunchy coconut curry tempeh strips.  CRUNCH EXPLOSION IN MY MOUTH!

My Ingredients
A few handfuls of spinach and romaine
1 peeled carrot
1/2 cucumber
1/3 red onion
A handful of cherry tomatoes
A handful of mushrooms
1 green pepper, sliced and de-seeded

Toppings:
Tempeh Strips
Crumbled Feta cheese
Your favorite dressing (I used honey mustard)


The Method
Throw all veggies into a food processor and pulse until they are finely chopped but not too much or they'll liquidate!  

Next, saute the tempeh strips on medium heat and olive oil until each side turns crispy brown.  You can find tempeh or tempeh strips at health food stores like Whole Foods or PCC.  Finally, top the veggie mix with tempeh, the cheese and your favorite dressing. Viola! Texture does the trick!

Kale Nachos

On New Years Day in the South, it is good luck to eat blackeye peas for luck.  Unfortunately, I forgot to eat mine this year!  But, never-ye-mind because as long as you eat your beans within the month, you'll still have luck in the New Year (my rule...shhh!).  I've also been dreaming about a new Hot Yoga Food recipe: Vegan Spicy Kale-Blackeye Pea Nachos!  This recipe sounds gross at first, but you'll be surprised how good these are (and filling)!  It avoids the bad fried food/dairy rule, but you still get the taste and texture of cheesy, spicy, crunchy goodness!  These aren't too heavy like standard Mexican food, either.  These are great to whip up for lunch or after hot yoga class for a quick dinner. 


Ingredients


(chips)
1 bundle of kale
canola oil spray

(bean-cheese sauce)
1 can cooked blackeye peas, drained
2 c. water
2 T. or 1/4 cup sliced, jarred jalapenos (depending on your heat endurance)
1/2 t. chili powder
1 t. cumin
1/2 t. cayenne
2 T. cornstarch
1.5 T. sea salt
2 t. onion powder
1 t. garlic powder
2 T. nutritional yeast
2 T. chopped black olives

(optional toppings)
light sour cream or greek yogurt
sprinkle of chopped black olives

Method

Preheat oven to 400 degree F.  Remove kale stems by tearing the leaves into large pieces away from the stem.  Discard the steams and dry the torn kale pieces with a paper towels.  Spray a large cookie sheet with canola oil, and place the torn kale pieces in a single layer. Spray again with canola oil and sprinkle with sea salt.  Roast the kale for approximately 25 minutes until the edges of the kale become brown. 

While the kale is crisping in the oven, blend the blackeye peas and jalapenos in a food processor on high until it is a smooth paste.  Add the pepper-bean paste, water and the rest of the sauce ingredients to a medium pot and heat on medium until the sauce thickens.  

Pour the sauce over kale chips, the add dollops of sour cream and sprinkles of black olives on top of the cheese sauce.  Enjoy!

Roasted Vegetables

When I am sick of eating cold salads, but want to still eat my veggies, roasting them is the best alternative.  Both of my Chinese acupuncturists I've gone to have really pushed the issue of warmer foods being kinder to your stomach. I know that the raw food diet is very popular for yogis of all types because the vegetables maintain their nutrients, but I would go crazy eating rabbit food every day.  Though, I believe in moderation with raw and cooked foods, I definitely prefer warm to raw and cold.  Eating veggies is so much more fun when they are roasted and seasoned!  


This is a quick, easy recipe that you can make for lunches or dinner.  I like to make a batch of veggies the night before work.  Then add to brown rice or wheat tortillas for a warm, healthy and tasty lunch.


Ingredients:
Any vegetable you want!  I prefer: Bell peppers, zucchini, sweet potatoes, onions, and carrots.  


The Method: 
Preheat oven to 425 degrees F.  Slice vegetables and place on a greased cookie sheet or roasting pan.  Sprinkle/spray with cooking oil.  Season with your favorite spice.  I like Spike, cinnamon, curry powder and cayenne.  Roast for 20 minutes.  Flip veggies over, roast for another 10-15 minutes until browned or scorched.  I love seeing a little blackened edge for a smokey flavor.