Grill up a few slices of eggplant and you've got the base for a really great meal. Add some tomato, goat cheese, avocado, mushrooms and basil to one slice. Slip it under the broiler until the cheese has melted. Add the second slice and then sprinkle with balsamic vinegar. Delish.
Easy to make, the dough for these wraps can be done ahead of time. If you wrap them tightly in plastic wrap, they will last a week in the fridge or longer in the freezer. If you do freeze them, defrost overnight in the fridge. After that, how you fill them is up to you!
- 1 cup (8 fluid ounces) milk
- 2 1/2 cups (300 g) tapioca starch/flour, plus more for sprinkling
- 1/4 teaspoon kosher salt
- 3 tablespoons (42 g) canola oil
- 1 egg (60 g out of shell) at room temperature, beaten
- 7 ounces low-moisture part-skim mozzarella cheese, grated
- 2 ounces Parmigiano-Reggiano cheese, finely grated
- In a medium saucepan, bring the milk to a simmer over medium heat. As soon as the milk begins to simmer, turn off the heat and add the tapioca flour and salt, and then the oil. Mix to combine. The mixture will look curdled and will be difficult to bring together. Allow the dough to cool for at least 10 minutes before transferring it to the bowl of a food processor fitted with the steel blade. Pulse a few times to smooth out the dough. Add the beaten egg, and pulse until the egg is incorporated into the dough. Once the egg has been added, turn the machine on and allow it to work until the dough is smooth (2 to 3 minutes). It will be very thick and stretchy. Add both grated cheeses, and turn the food processor on and let it work until the dough is very smooth (about 2 minutes). The dough will be sticky, but will become less sticky as it cools. Use a wet spatula to remove it from the food processor. With wet hands or kitchen tools, divide the dough into two equal pieces, and wrap each tightly in plastic wrap. Place in the freezer to chill for about 30 minutes or in the refrigerator for 2 hours or up to overnight.
- Once the dough has chilled, heat a 10-inch cast iron skillet over medium heat (or a nonstick skillet over low heat). Unwrap one chilled piece of dough and place on a flat surface lightly sprinkled with tapioca flour. With a sharp knife or bench scraper, divide the dough into 5 equal pieces, each about 3 ounces. Dust each piece generously with tapioca flour, and roll out into a circle 8-inches in diameter, moving the dough often and sprinkling it with tapioca flour when necessary to prevent it from sticking.
- Carefully place the first circle of dough onto the hot skillet and allow it to cook until the underside is cooked and the wrap can be lifted easily with a wide spatula (about 1 1/2 minutes). Flip the wrap over and press down evenly with the spatula to sear the other side. Cook until the underside is set (about another 40 seconds). Remove from the skillet and cover with a moist tea towel. Repeat with the remaining 4 pieces of dough, and then with the other half of dough.
6. Plantain Tortillas
These tortillas are soft enough that they won't break when you fold them but also sturdy enough to hold whatever filling you choose to put inside!
Makes 12, 5" tortillas
- 3 large or 4 small yellow plantains, about 2-2.5 pounds before peeling
- 1/3 cup egg whites (about 2 eggs worth)
- 3 tablespoons lard or coconut oil, melted (I highly recommend lard if you have it!)
- 1 teaspoon lime juice
- 1/2 teaspoon salt
- Preheat your oven to 350.
- Peel and chop your plantains and place in a food processor.
- Puree until somewhat pureed, and then add the melted lard, egg whites, salt and lime juice.
- Puree until smooth.
- Drop about 2 tablespoons at a time onto a baking sheet lined with a lightly greased sheet of parchment paper, 4 per standard baking sheet
- Smooth into a circle with the bottom of a ladle, getting as thin as possible, switching to wet fingers once the ladle stops being efficient.
- Bake for 15 minutes, until dry to the touch, and just starting to brown on the edges.
7. Cucumber Subs
Once again, with this creative sandwich idea, you can fill it any way you wish. However, you may find it a little heavy on the cucumber. If this is the case, try it as an open faced sandwich.
8. Tomato Avocado Burger
May not be the simplest burger to eat but it will be one of the freshest, tastiest burgers you've ever had!
- 4 large tomatoes
- 1 lb / 453 gr grass fed organic ground beef
- ¼ teaspoon ground black pepper
- ½ + ¼ teaspoons fine grain sea salt
- 1 teaspoon chili powder
- 1 ripe avocado, divided
- 2 tablespoons Greek yogurt
- 1 tablespoon mayo
- 2 teaspoons fresh lime juice
- ¼ teaspoon ground cumin
- A handful alfalfa sprouts
Cut the tomatoes in half horizontally. With the handle-end of a spoon or a fork, scoop out the seeds and seeds membrane. Set aside.
Place half of the avocado in a bowl and mash with a fork until almost smooth. Add yogurt, mayo, lime juice and cumin and stir to combine. Dice remaining half of the avocado and add it alongside ¼ teaspoon salt. Stir gently to combine. Set aside.
In a bowl season ground beef with ½ teaspoon of salt, black pepper and chili powder and mix well.
Divide into equal 4 portions and gently shape each portion into ½-inch thick patty.
Preheat grill (or grill pan) to medium-high heat. Grill patties 3 minutes on each side or until desired degree of doneness.
In the meantime, lightly grease with olive oil a medium non-stick pan/skillet and heat over medium-high heat. Cook halved tomatoes face down for 2 to 3 minutes, until they begin to brown.
Flip and cook for 20 seconds on the other side so that they get a bit of color.
To assemble burgers, place a large pinch of sprouts on the bottom part of each tomato, top with a beef patty, about 2 tablespoons of avocado sauce and finish with the other half of each tomato.
9. Portabella Halloumi Burgers
Beautiful AND delicious! Can you go wrong? Meatless and flavourful, this will be a go to for years to come.
- 4 portabella mushroom caps with stems removed
- 3 ½ tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 2 thin slices halloumi
- 2 thick slices tomato
- Sea salt and pepper
- 1 handful basil leaves
Heat grill to medium-high heat (about 450 degrees). Wash mushroom caps and dry. In a shallow bowl, combine the balsamic vinegar and olive oil. Place mushrooms gill side down in the mixture.
When the grill is hot, grill the mushrooms on the gill side first for about 5 minutes or until they start to sweat. Flip and grill 2-3 minutes more. Add halloumi to the grill and grill 2 minutes on each side over relatively high heat until grill marks form on the cheese and it becomes soft and pliable. Sprinkle salt and pepper onto the tomato to taste.
Assemble the “burger” with the mushroom as the bun, the halloumi cheese as the burger, the lightly salted tomato and fresh basil leaves. Wrap and serve hot. Makes 2 servings.
Do you say no to bread? What are your favourite "no-bread" sandwich ideas? Share them with us!
Source: Wise Mind Healthy Body
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