Asian Cabbage Wraps

DAY FOUR LET’S GO.

Feeling good. Feeling real good. I was actually a little worried about these cabbage wraps because 1) I’ve never had cabbage 2) I ate them RAW (and later realized you are supposed to boil or steam them, so I changed the cooking directions accordingly) but on a positive note, I got about 6 cabbage leaves for $0.19! Way cheaper than bread, definitely gluten-free (and paleo, I would assume?), and full of tons of nutrients. And vegan, not to mention. But the word usually scares people away. [The hard-boiled egg not pictured but also eaten with the meal – def not vegan. Don’t worry, peeps. Still getting my nutrients.]

I noted below the recipe directions, but you can add so many things to this! I whipped this together really fast because I was hungry and lazy, but the combinations are essentially endless. You can also fold the leaves and make these into little rolls, almost like spring rolls.

I love love love lettuce wraps at places like PF Chang’s and am super excited to try millions of combinations (strawberry salsa on blueberry and quinoa cabbage/lettuce wraps? caprese? egg salad?!).

Asian Cabbage Wraps

1/4 c cooked brown rice
6-8 large black olives, chopped
1 mini bell pepper, chopped
1/2 small tomato, chopped
1 tbsp lemon juice
2 tsp soy sauce
Pinch of ginger
Pinch of garlic pepper
1 tsp olive oil
1 large green cabbage leaf

1. Boil cabbage leaf for a couple minutes, until slightly softened.
2. Cut out the stem by making a V in the leaf.
3. Combine the remaining ingredients in a bowl.
4. With a slotted spoon, scoop out the brown rice mixture and spoon into the cabbage wrap.

Note: You can add lots of veggies to this! I was hungry and lazy and wanted to go ahead and eat, but carrots would be a great addition, and for non-FODMAP diet followers, edamame or diced onion would be yummy!

Pizza Crescent Rolls

I’m not really sure how I found food inspiration before Pinterest.

I guess that’s what cookbooks and magazines are for? Now don’t get me wrong – I love reading cookbooks. But only if they have pictures. It’s a requirement for me to even consider the cookbook.

That’s what makes Pinterest so great. It’s all pictures. And I stumbled across these and stuck them on my Entertaining and Appetizers board. I am obsessed with crescent rolls, so it was a sure win.

Now this is one of those recipe inspiration dishes. There are no exact measurements, just whatever you feel in your heart and stomach.

Pizza Crescent Rolls
Inspired by Food is My Friend

Crescent rolls:
Can jumbo crescent rolls
Spinach
Bell peppers
Cheese
Black olives
Marinara sauce

Roll crescent rolls out onto a sprayed pan, then finely chop the ingredients to put inside. Spoon a little sauce onto the crescent roll at the wide end, and put a small amount of your ingredients on top of the sauce. Roll the crescent rolls and, if possible, tuck the side ends in.

Glaze:
Olive oil
Garlic pepper
Dried oregano
Dried basil

In a small bowl, combine the ingredients for the glaze. Using a pastry brush, brush the olive oil mixture onto the crescent rolls and bake 10-13 minutes at 375°F, or according to the directions on the package.

Veggie Nachos

It’s supposed to rain all week. And snow a little.

I think March is mourning the end of our Spring Break. For real.

We are going to pretend it’s NOT rainy and NOT cold and NOT gross and dreary and blegh outside. We are going to pretend it’s sunny and 75°F. Like that country song.

For some reason, I have never made nachos. Until now. What is wrong with me? These are so delicious and super easy to make. Just lay down a bed of chips, toss whatever you want onto them, and then either microwave or broil for a bit. Winner.

Veggie Nachos

Lime tortilla chips
Black beans
Avocado
Spinach
Black olives
Mexican cheese
Salsa
Sour cream or plain Greek yogurt

Lay down chips. Top with ingredients. Cook in microwave or broil just enough to melt the cheese. Top with salsa and sour cream or yogurt.

Vegetable Pizzadilla

I am getting excited for holiday THINGS but not the holidays. Not yet.

Like, pumpkin everything and, better yet, PEPPERMINT everything.

Check out these super sweet Pringles. And I just bought this soap yesterday. And I’m about to take my second shower of the day because of it. Double win.

And on a non-peppermint note, this needs to be in my belly now. And this already is in my belly.

But here’s a totally non peppermint or even sweet thing. But it is ‘sweet’ in the awesome sense. Hello, pizzadilla.

This isn’t a technical recipe. This is just from Pinterest, but specifically from The Key Ingredient.

— tortilla + pizza (or pasta) sauce + black olives + bell peppers + spinach + tomatoes + mozzarella cheese

— stick it on a greased skillet over medium heat, let it toast for a few minutes, flip, and continue until slightly crispy on each side

Tortellini Salad

So today is Labor Day.

The last of summer, the last of white pants and neon everything. The last of picnics and days at the pool, the last of margaritas on the deck and watermelon seed contests.

You better enjoy today because summer has come and gone and it is about to be fall, people.

But for your Labor Day celebrations, I’ve made a tortellini salad for you. This salad can be cold and served picnic-style or it can be hot and served for dinner after a long day at the lake or pool.

Tortellini Salad
Adapted from The Alchemist

1 package tortellini
1/3 c cherry tomatoes, halved
1/3 c black olives, drained and rinsed
1 c spinach
3 large basil leaves, julienne
1/4 c feta
2 tbsp balsamic vinegar (I used flavored: cilantro garlic!)
1 tbsp olive oil (I used flavored: sun-dried tomato and parmesan!)

1. Cook tortellini according to directions.
2. Place tomatoes, olives and spinach in a large bowl. Top with hot pasta to allow the spinach to wilt slightly.
3. Top with feta, basil, olive oil and balsamic vinegar. Serve warm or cold.