Wednesday, July 11, 2012

Stuffed Collards & Sesame Ginger Roasted Beets

Today is more vegetables in my meals day to balance out my week.  Yesterday I had a little more than usual of grains so I want to balance it out today with getting more vegetables in all three meals.  Plus I want to get more green vegetables in there so I decided to make up some collard rolls for lunch.

This was really quick and easy to assemble.  Didn't take much longer than making a regular sandwich.  One way I made this quick was I prepped up the vegetables last night when I was cleaning up the kitchen from dinner.

I just went a head and cut up my vegetables and removed the stems from the collard leaves so all I had to do today at lunch was do a quick saute of the filling and stuff them.  I added some of the chicken I had on hand that was already cooked (tip - cook more chicken than you need at a meal to keep in fridge to pull out and use in salads, etc...saves your a step when making another entree).

Stuffed Collard Leaves

6 Brussel Sprouts, Shredded
1/4 Cup Red Onion, Diced
1 Cup Baby Kale, Chopped
1 Tbsp Extra Virgin Olive Oil
Summer Salt (seasoned to taste)
2 Dashes Coconut Aminos
Pinch White Pepper
1/2 Cup Chicken Breast, Cooked & Diced
3 Collard Leaves, Stalks Removed, Washed & Dried

In a medium size saute pan over medium high heat, add the Olive Oil, Brussel Sprouts, Red Onion and Baby Kale.  Saute for approximately 2 minutes.  

Season with Summer Salt, Coconut Aminos and  a pinch of White Pepper.  Then add cooked Chicken and toss around until heated through.  Remove from heat and let cool enough to handle.

Lay out collard leaves that have had the stems removed.  Add some filling and roll.  
(These can be made up ahead of time and refrigerated.  Pull out for a quick snack or meal.  Lasts about 2-3 days in air tight container stored in the refrigerator.)

I also went ahead and made the side salad of roasted beets with a sesame ginger dressing so it would soak over night and remove some of the "dirt" flavor that permeates the beets.  (You know beets are good for you if they taste like the earth!)  This dressing was very flavorful and I like the texture the added sesame seeds add to it. 

I had actually roasted the beets the other night while I was cooking a baked potato for my son and just let it cool and left it wrapped in foil in the refrigerator until last night, so all I had to do was dice up the beets and add the dressing.

Sesame Ginger Roasted Beets

1/2 Tbsp Ginger Root, Minced
1/2 tsp Himalayan Pink Sea Salt
2 Tbsp Coconut Aminos
1 tsp Dijon Mustard
2 Tbsp Sesame Oil, (Toasted)

Add all ingredients and whisk to together.

Roasted Beets, Diced
Sesame Seeds (sprinkle)
Fresh Cilantro, Chopped (to taste)

Toss diced Beets with Sesame Ginger Dressing.  Chill over night for best flavor.

Have a delicious day!

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