While it’s seemingly true that a lot of movies and tv shows may depict writers as alcohol, cigarette or coffee fueled, the truth is that in the long term, that probably isn’t your healthiest option. I’m not here to judge or cast aspersions, but what I can tell you is that I have tried all that. You can smoke cigars and drink bourbon if you feel so moved, but I find that I think more clearly, have a better writing session when I take care of myself. That means getting enough rest, eating healthy options and engaging in sufficient exercise.
Today I’ll share a simple way to make collard wraps. Fellow writer and road trip buddy Memphis Sloan first turned me on to collard wraps a few years ago. Since my own dietary issues led me to go largely grain-free and vegan, I’m always game for a new twist on an old classic. Collards make low-calorie and high nutrition wraps.
At one of our natural food stores, I look for the largest collard leaves. They are usually in a bundle and vary in size quite a bit. If they’re extremely large, they’re easier to work with, but here I’ve used the ones on the smaller side. Wash in cool water and pat dry. Usually, a bunch of collard leaves easily makes a week’s worth of lunch wraps for two people. Lay the leaf on a cutting board and carefully remove the center rib. Do this for all the leaves you want to use this way.
The remaining leaves taste great steamed or chopped into salad. At this point if you want to marinate them for 24 hours, go right on. I don’t particularly mind the taste of raw greens and tolerate them just fine. Now you have collard wrappers. One of my favorite fillings is Smashed Chickpea Salad which I found on Pinterest. See Shannon’s link below.
Roll up from the bottom and tuck the outside edge in just enough to catch. Keep rolling up.
I make this almost every week and it is my go-to filling. Chickpeas take a long time to boil, but I just throw mine in a crockpot with seasoning and let them go until they’re soft. If they’re a little too soft, they go into hummus.If you don’t like
If they’re a little too soft, they go into hummus. If you don’t like collards, you can always stuff croissant (oh, yes they are fantastic) tomatoes, lettuce or whole grain wraps. Once it’s rolled, pin with a toothpick. A piece of fruit and a tall ice tea and you’re set for lunch.
Find the recipe here. Thanks, Shannon. I love this recipe!
What are you making for lunch? Let me hear from you.