Feeling like you’re running on empty? Here are some recipes to boost you back up!
Chicken Stuffed Collard Wraps
Low Carb Garlic Chicken Collard Wraps
- 1 bunch collard greens
- 2 chicken breasts
- matchstick carrots
- Shredded red cabbage
- cucumber, cut into matchsticks
- pea shoots
- 1 avocado, sliced
- Vegan garlic mayo
- 1/2 cup unsweetened plain soy milk
- 1 cup sunflower oil
- 2 garlic cloves, minced
- 1 tsp lemon juice
- Preheat BBQ to med-high heat. Alternatively, preheat the oven to 425 F. Brush chicken with a little bit of olive oil and sprinkle it with salt and pepper. Grill for 7-8 min per side, or bake in an oven-safe dish for 20-25 min until chicken is fully cooked. Remove and set aside, slicing/dicing once cooled.
- Meanwhile, blend all ingredients for vegan garlic mayo together in a Magic Bullet, blender, or food processor. The sauce should only take 10-15 seconds on high to emulsify and thicken up.
- Prepare veggies. Wash collard greens and lay open flat, gently cutting away as much of the stem in each leaf as possible. Spread with garlic mayo, then top with sliced chicken and the rest of the veggies. Top everything with avocado, then roll everything up into wraps.
- I personally prefer to make my wraps smaller and then eat 2-3 of them in one sitting as opposed to having one big wrap. I find it easier to eat and fold that way, so I don’t add a ton of filling to each wrap. It’s up to you what you prefer – just a tip!
Low Carb Whole30 Paleo Salmon Cakes
- 1 lb ALDI Fresh Atlantic Salmon Side (half aside)
- 1/4 Cup Avocado, mashed
- 1/4 Cup Cilantro, diced + additional for garnish
- 1 1/2 tsp yellow curry powder
- 1/2 tsp Stonemill Sea Salt Grinder
- 1/4 cup + 4 tsp Tapioca Starch, divided (40g) *Read notes for lower carb version
- 2 SimplyNature Organic Cage Free Brown Eggs
- 1/2 cup SimplyNature Organic Coconut Flakes (30g)
- SimplyNature Organic Coconut Oil, melted (for brushing)
For the greens:
- 2 tsp SimplyNature Organic Coconut Oil, melted
- 6 Cups SimplyNature Organic Arugula & Spinach Mix, tightly packed
- Pinch of Stonemill Sea Salt Grinder
- Remove the skin from the salmon, dice the flesh, and add it into a large bowl.
- Add in the avocado, cilantro, curry powder, sea salt, and stir until well mixed. Then, stir in 4 tsp of the tapioca starch until well incorporated.
- Line a baking sheet with parchment paper. Form the salmon into 8, 1/4 cup-sized patties, just over 1/2 inch thick, and place them onto the pan. Freeze for 20 minutes so they are easier to work with.
- While the patties freeze, preheat your Air Fryer to 400 degrees for 10 minutes, rubbing the basket with coconut oil. Additionally, whisk the eggs and place them into a shallow plate. Place the remaining 1/4 cup of Tapioca starch and the coconut flakes in separate shallow plates as well.
- Once the patties have chilled, dip one into the tapioca starch, making sure it’s fully covered. Then, dip it into the egg, covering it entirely, and gently brushing off any excess. Finally, press just the top and sides of the cake into the coconut flakes and place it, coconut flake-side up, into the air fryer. Repeat with all cakes. **
- Gently brush the tops with a little bit of melted coconut oil (optional, but recommended) and cook until the outside is golden brown and crispy, and the inside is juicy and tender about 15 minutes. Note: the patties will stick to the Air Fryer basket a little, so use a sharp-edged spatula to remove them.
- When the cakes have about 5 minutes left to cook, heat the coconut oil up in a large pan on medium heat. Add in the Arugula and Spinach Mix, and a pinch of salt, and cook, stirring constantly, until the greens JUST begin to wilt, only 30 seconds – 1 minute.
- Divide the greens between 4 plates, followed by the salmon cakes. Garnish with extra cilantro and DEVOUR!
If you want to bake in the oven:
- Preheat your oven to 400 degrees and line a baking sheet with parchment paper, placing a cooling rack on top of the pan. Rub the cooling rack with coconut oil.
- Place the patties, coconut-side up, onto the cooling rack, and bake for 15-17 minutes until crispy. NOTE: we liked these better in the air fryer, as they do get a little crispier, but they are still good in the oven!
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