July 8, 2013 by Shannon
I’m not gonna lie, bulimics it’s been a rough week as far as this whole ‘healthy eating’ thing goes. I’ve managed to stay on track with my Freeletics workout routine and for the most part, medical I’ve stuck to eating fresh fruit and veggies. I may have nibbled on a few blueberry scones and caramel candies but if no one was looking, meningitis it doesn’t count. Right?
As I enter into week two of my clean eating quest, I’m feeling a little more empowered than I was last week. I decided to play around with some ingredients in my kitchen today and within minutes, I had made a beautiful, satisfying, guilt-free lunch!
This recipe is super versatile. You have many options as far as things to use for a wrap. Iceberg lettuce, romaine, collard greens, even endive leaves for cute little appetizer sized portions. Feel free to substitute whatever veggies you like for the filling and the cheese sauce is optional. Go crazy! I’d love to hear what you come up with!
Summer Squash Wraps with Pine Nut & Cashew Cheese
Makes 4-6 servings
1 small head of iceberg lettuce or romaine lettuce or collard greens or endive
1 large zucchini squash, sliced into half-rounds
1 large crookneck squash, sliced into half-rounds
1/2 large yellow onion, chopped
1/2 large red bell pepper, chopped
1 cup canned black beans, rinsed and drained (I like the spicy version)
1 cup canned corn, drained
1 large avocado, cubed
4 Tbsp pepitas (unshelled pumpkin seeds)
Salt and pepper, to taste
1 cup cashews, preferably soaked and drained for 1 hour or more
2 Tbsp pine nuts
2 Tbsp lemon juice
3/4 cup water
1 small clove garlic
1/2 tsp salt
1/4 tsp chili powder
1/4 tsp cayenne pepper
1/2 tsp tumeric
1/4 cup nutritional yeast
Step 1 – The cheese sauce
1. Combine all ingredients into a high-powered blender (like a Vitamix). Blend on high for 1 minute or until completely smooth. Set aside. Note: if the mixture is too thick, add a couple tablespoons more of water until it smooths out.
Step 2- The filling and wrap
1. In a medium-sized pan, saute onions and bell pepper over medium-high heat for 3 minutes, or just until lightly softened. Add squash and cook for an additional 3-5 minutes. Season with salt and pepper to taste. Set aside to cool.
2. Rinse and separate the lettuce leaves so that they are wide enough to place the filling in. I suggest layering a few leaves on top of each other to avoid breakage.
3. Place a small amount of squash, onion and peppers, beans, corn and avocado on top of the lettuce leaves. Make sure you leave enough room on the sides of the leaves to grasp and eat.
4. Drizzle a small amount of the cheese sauce and sprinkle a few pepitas on top.