Vegetables All Rolled Up

by Alexandra London-Gross on April 13, 2014

in Food, Recipe

I’ve slowly started eating less grains over the last four months. It’s significantly improved my energy levels with no more sugar crashes in the middle of the day. I’m also convinced that my muscles can feel the surge of glucose when I take fuel during long runs which is a bizarre sensation but I think its helping me power through. I haven’t missed much as far as grains go but was recently really craving Thai, specifically spring rolls and noodles and all sorts of things I haven’t had in a long long time. Thankfully, a good dipping sauce is all that really matters in recreating spring rolls.

Asian Style Vegetable Rolls

At any given time, when asked what my favorite food is the answer is usually “vegetables.” Put a salad in front of me and I’m happy. I’ve started traveling with pouches of baby food to get my daily requirements of spinach and kale. These colorful vegetable rolls just make me so happy. Throw in the protein of your choice and you’ve got a great meal. I added a few drops of sriracha to the dipping sauce for a little kick. Make the whole batch and use the left overs for salad dressing or a sauce for cold rice noodles.

Asian Style Vegetable Rolls

by Alex London-Gross

Prep Time: 20 min

Keywords: appetizer entree sandwich dairy-free gluten-free paleo

Ingredients (4 rolls)

    Peanut Miso Dipping Sauce

    • 1 clove garlic, finely minced or grated
    • 1/2 tbsp grated ginger
    • 1/2 tbsp honey
    • 1/2 tbsp white miso paste
    • 2 tbsp liquid aminos (or soy sauce)
    • 1 tbsp rice wine vinegar
    • 1/3 cup natural peanut butter (unsweetened, unsalted)
    • 2 tbsp warm water
    • 1 tbsp lemon juice

    Vegetable Rolls

    • 2 cooked chicken breasts
    • 4 whole collard leafs
    • 1/4 cup thiny sliced vegetables (carrots, jimaca, red bell pepper, red cabbage)
    • 2 tbsp cilantro

    Instructions

    Peanut Miso Dipping Sauce

    Combine all ingredients except the warm water in a jar or bowl and use a fork to mix well. Thin with warm water to a desired consistency.

    Vegetable Rolls

    Prepare the collard leaves by running a knife down the center vein of the leaf. Try to slice as close to the leaf as possible so the leaf is more flexible. Microwave both leafs for 15 seconds to soft.

    Layer slices of chicken with vegetables in the center of the leaf and top with cilantro if desired. Roll the leaf by folding the top or thicker portion of the leaf over the filling then tightly roll.

    The rolls are a little messy to eat but still delicious! Serve with dipping sauce.

    Powered by Recipage
    Asian Style Vegetable Rolls

    { 0 comments }

    Breakfast Power Balls

    by Alexandra London-Gross on April 10, 2014

    in Food, Recipe

    My alarm clock goes off at 4:40am multiple times in a week and the coffee pot is set to start brewing at 4:50am. Somehow I’ve managed to adapt to this early rise routine to either teach or take at Pure Barre. But the frantic nature of having less than 40 minutes to clean myself up and eat something and wake up enough to string sentences together means that my breakfast has to be quick. Between chugging down the first cup of coffee and the automatic 1/2 banana, I’ve started making power balls to hold me over for the first few hours of the day. I recently discovered that I have a million times more energy throughout the day if I don’t eat grains first thing in the morning. This combination of dried fruit and nuts keeps me going without a sugar crash on mornings that I either teach or have my own light workout. Plus anything that I can pull out of the fridge and pop in my mouth is indeed instant gratification.

    Breakfast Power Balls

    Breakfast Power Balls

    by Alex London-Gross

    Prep Time: 10 minutes

    Keywords: raw snack breakfast dairy-free gluten-free vegan

    Ingredients (Approx. 24)

    • 1/2 cup cashews
    • 1/2 cup pistachios
    • 1/2 cup almonds
    • 1/2 cup pepitas
    • 1/2 cup dates
    • 1/2 cup dried cranberries
    • 2 tbsp chia seeds
    • 2 tbsp coconut oil
    • 1 tbsp coconut butter (or any nut butter)
    • 1 1/2 tbsp sorghum molasses (or honey/maple syrup)

    Instructions

    Add the nuts and dried fruit into a food processor and pulse until the nuts are broken down. Add remaining ingredients and pulse until well combined. Roll mixture into small balls and store in the refrigerator. The mixture will be sticky but sets up once chilled.

    Powered by Recipage

    { 0 comments }

    Spring Vegetable Fritters

    April 7, 2014

    It was a beautiful weekend in Charlottesville and I was happy to spend as much time outside as possible. After spending my Sunday pulling weeds, planting a garden, and flooding the lawn mower (whoops), I needed to come up with a quick dinner. I’m still craving everything spring and can never have too many servings […]

    Read the full article →

    Right Foot, Left Foot

    April 6, 2014

    Moving forward is such a simple task. One foot in front of the other, one step at a time. That is precisely what I’ve spent this week doing. Letting myself have whatever moments I’ve needed but not holding on the past, being present and ready for whatever comes next. Thank you to every single person […]

    Read the full article →

    Avocado Citrus Dressing

    April 3, 2014

    The best aspect about working from home is making fresh lunches. No more sandwiches or scrambling to throw leftovers in a container. I make salads most days to pack in veggies and so I don’t feel like I need a 2pm nap. It is finally starting to feel like spring in Virginia which inspired this […]

    Read the full article →

    Unapologetically Me

    April 2, 2014

    Ironic that the week I decide to open my life once again, news comes crashing into me that really is that last bit of a quarter life crisis. That ex is engaged… getting married. The only guy to shatter my heart, to make me question everything, to doubt love, to doubt myself. Hearing this felt […]

    Read the full article →

    Recovery Pizza

    March 31, 2014

    I had an early morning on Saturday to head out to the Charlottesville 10 miler. The 10 miler is definitely a community event and was on my race bucket list. The course is challenging with lots of hills but it made for a great training run to get ready for the DC half in 4 […]

    Read the full article →

    For the fun of it

    March 26, 2014

    Remember me and this space and the things I used to write about in it? I only kind of do. I wrote and unsuccessfully hit “publish” on two posts in the past 8 months. The reasons why they remained drafts are endless and ultimately don’t matter. What matter is that I missed the joy this […]

    Read the full article →

    Adventures in Bulk Bin Shopping

    June 17, 2013

    Last week my local Whole Foods offered 20% off all bulk bin purchases. I made a list of items that I was either low on or knew I use regularly enough that I could stock up on. But like most shopping trips to Whole Foods, I found myself picking up extra items that I thought […]

    Read the full article →

    Chic dinner: Spinach and Chard Tart

    June 14, 2013

    Every once in a while I’ll get really inspired to make a recipe from Martha Stewart Living or Food & Wine. I’ll admit to drooling over photos in both magazines but rarely taking the time to make them. Usually the multiple steps or my lackluster pantry stop me. But the June issue of MSL is […]

    Read the full article →