Too lazy for summer rolls? Then these salad wraps are perfect for you!

Not that summer is finally here, it’s time to prepare four our bikini body. You know the drill:

How to get a beach body?

Have a body. Go to the beach.

I’m sorry, but I just love this joke so much. That’s exactly what I will be doing this week, because we are off to Bali for two weeks! I do not have a problem with my weight, but of course I have parts of my body, that I do not find all that attractive. I absolutely hate dieting – like I’ve never went through with a single one in my life -, but when summer comes, I find myself being less hungry, so summer is usally a good time for me to drop some points (if I wanted to). What I am always craving in the summer: fresh vegetables and a great dip. That’s why I’ve created these delicious 15 minute salad wraps, they are the perfect way to eat light and fresh and still feel satisfied. They are also great for cleaning out the fridge before you go on a weekend trip or longer vacation, so make sure you give them a try.

The making off these salad wraps starts with my pulling a forgotten bag of edamame out of the deepest corner of my freezer. Cool, I thought, but what should I do with these?? I was too lazy to make summer rolls and I didn’t even have rice paper to begin with. So I went over to the grocery store around the corner and got myself a nice big lettuce (the very dark green kind, not the almost white kind), because I wanted to make the lettuce wraps from the Cheesecake Factory.

I know. I know. I know.

How could I possibly love the Cheesecake Factory when I claim to be a healthy food blogger. Well, first of all, I’m German, and when Germans go to America, there are certain things that we just love to do, because it fascinates us. Visiting a Victoria’s Secret (used to be) is amongst these things, as is visiting outlet malls and the Cheesecake Factory. I believe it’s the size of the menu, the crazy rich cheesecakes and the completely different restaurant experience than the one we are used to back at home.

So, whenever my boyfriend and I would visit each other, we would go on a date night to the Cheesecake Factory, ordering either Thai Lettuce Wraps or Avocado Egg Rolls (I know, I KNOW!), as an appetizer. To my defense, I have to say, that the food really tastes delicious there. And those Thai Lettuce Wraps are so delicious, that I think about them often. Well, maybe not often, but I just really really liked them. So much that I just had to recreate them. And I think I succeeded quite well.

It all comes down to the sauce, which the Cheesecake Factory even shared on their blog a while ago. I wrote it down, but of course, it was anything but healthy. I tried to make it healthier, and I think I succeeded. The sauce is made up of garlic, cilantro, cashews and honey mixed with aromatic spices. It’s so good, folks, you have to try it!

If you do not feel like making the lettuce wraps, you could also use the sauce as a BBQ dip or marinade – it will give you lots of approving nods. If you do decide on making the wraps, make sure you chose a protein that fills you up such as edamame, chickpeas, lentils or GMO-free tofu. I also like to add avocado and rice noodles, but that’s totally up to taste. Just use what you have in the fridge, because these wraps are the best clean the fridge solution.

DID YOU MAKE THIS RECIPE OR HAVE ANY SUGGESTIONS, QUESTIONS OR COMMENTS?

Feel free to leave a comment below, and don’t forget to tag your creations on social media using #heavenlynnhealthy.

I’d love for this blog to be a dialogue.

Merken

Merken

Merken

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You are going to love this risotto. I promise. It’s so incredibly good as it combines all my favorite ingredients and it’s so heavenly creamy. I’ve always had a thing for risottos, I love their creaminess, the cheesy flavor and the different vegetables that you can put in it. Unfortunately I am never able to eat it all because they are just way too heavy. Whenever I have cheese-stuffed risottos it feels like I carry a stone in my stomach afterwards. That may partially be due to the large amounts of risotto that you get in German restaurants, but of course it’s also due to the amounts of cheese. That’s why this sweet potato risotto is completely free of cheese but still tastes incredible. Its creaminess comes from the sweet potatoes and avocado which turn into a heavenly cream when pureed. The lime juice and apple cider vinegar (or white balsamic vinegar – whatever you have in stock) add a bit of tanginess and sort of break the sweetness of the other ingredients – making it the perfect risotto ever.
Every single ingredient in this dish is incredibly good for you. While traditional risottos are made with sticky white rice, this one uses brown rice instead. Brown rice is much more healthy than the refined white version, because it still contains all the nutrients which have been stripped away from his white brother. It contains much more fiber which keep you satisfied for ours. Fiber also stabilizes your blood sugar balance, which means that it will release its carbohydrates over a longer period of time, thus preventing you to fall into those nasty sugar lows. The sweet potatoes add healthy vitamins and minerals to the risotto such as vitamin A, which is vital for a healthy vision. They are also bursting with antioxidants, that protect our body from harmful free radicals, thus preventing chronic diseases such as certain types of cancer.  Risotto is usually quite a heavy meal due to mountains of cheese it contains, which fill you up pretty quick but leave you full and sometimes even uncomfortable. In this risotto, it’s the healthy fiber that fills you up and keeps you satisfied four hours. So you’ll have lots of energy after eating this delicious meal. 

Ingredients:

– 1kg sweet potatoes (about 2 large ones)
– 1 cup (180g) brown rice
– 1 tbsp paprika powder
– 1 tbsp rosemary
– 1 tsp cinnamon
– 1 tbsp olive oil
– 3 tbsp apple cider vinegar or white balsamic
– 2 tbsp nutritional yeast
– 1/2 avocado
– 1 lime
– 2 tbsp coconut milk (full fat)
– a handful of fresh coriander (cilantro)
– salt and pepper

METHOD

1. Pre-heat the oven to 200°C. Start by cooking the brown rice according to the package. This should take between 25 and 45 minutes, depending on your kind of rice.
2. Start by peeling the sweet potatoes. Cut them roughly into cubes and place them on a baking tray. Sprinkle them with the olive oil, the paprika powder, rosemary, cinnamon and a sprinkle of salt. Roast them for about 20 – 25 minutes until they are heavenly soft.
3. Put about two handful of sweet potato cubes aside and place the remaining ones into food processor or high power blender. Add the avocado, coconut milk, apple cider vinegar, nutritional yeast, salt and pepper and the juice of the lime and blend until you have a creamy potato mash.
4. Now drain the rice and pour it into a large bowl. Combine it with the sweet potato mash and mix everything until the rice is completely covered.

Sprinkle with some chopped coriander and enjoy.

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