Cabbage Leaf + Parsley Omelet Stuffed with Brown Rice Wrap

Sometimes you just need to think outside the box. I seem to be enjoying brown rice so much lately; it’s almost like I can’t get enough of it. I got so involved with these new grains, (quinoa, Khorsan Kamut, gluten-free this n’ that, even Couscous) I forgot about one of my favorite grains and that being rice, especially brown, black and whole grain rice.

Well, like many of my inventions this one came from the craving for rice; so I opened up the fridge like many a times before and found that I had cabbage, so I got this curious idea of using it as a wrap for my rice, then I thought why not double-wrap the rice and make a thin parsley omelet, I could possibly bake it for just 15 minutes and let all the aromas get infused. Well, it worked out and I decided to post this recipe.

So, the box I was refereeing to at the beginning of this post was the fact that you can make all types of wraps and you don’t only have to stuff bell peppers; you can invent anything you want and it’s so fun to re-invent healthy food. I think health ingredients are my favorite ones to work with. I guess it’s the fact that not only is healthy a habit or lifestyle it’s truly the person I am. I can’t imagine not eating healthy foods with healthy ingredients.

Healthy for me is the obvious vegetables, fruits, whole-grains and lean proteins; but also foods that come for organic upbringing, foods that are handled with care and love. I think Parmigiano Reggiano, Mozzarella di Bufala, Pecorino, Prosciutto Crudo di Parma or San Daniele, Gelato, or fresh baked Bread all have healthy ingredients in them; they may not be things that you would eat everyday but when you look at the way they make these foods, you can pronounce all the ingredients and they are all natural (atleast here in Italy). If I’m craving something it’s generally these things. So, don’t always assume that healthy has to be strictly, low-fat, low-cal, no fun foods in your diet I think they just need to be made from real ingredients and a good source of nutrition.

Now lets get to cooking a delicious light, meatless Monday meal.

 

Ingredients:
Makes 4 wraps

1 ½ cups Brown Rice, cooked

4 large or 8 medium Cabbage leaves

4 Parsley Omelets, see below

Drizzle Extra Virgin Olive Oil

Drizzle Soy Sauce

Salt and Pepper to taste

In a pot of boiling salted water you may either add the whole cabbage head for 8 minutes, remove from heat and then pull off the leaves or pull of the leaves first blanch them in the boiling water for 4-5 minutes and then place them in cold water, remove and set aside.

Mix your brown rice with a bit of E.V, O, a tiny splash of soy and pepper.

Preheat the oven at 250°
In a baking tray drizzle just a bit of E.V.O.
Now on a flat surface lay your omelet, then lay your cabbage leaf on top, get a little over ¼ cup of rice and place in the middle of the cabbage leaf and close up kind of like a burrito, place in the baking tray. Continue the steps until you make all the wraps.
Now you may drizzle a little soy and e.v.o over the wraps, place in the oven for 10 minutes and serve. Enjoy

 

How to make the Parsley Omelets:
Makes 4 Parsley Omelets

4 Egg Whites

3 Egg Yolks

1 tbsp E.V.O

2 tbsp Chopped Parsley

Salt and Pepper to taste

Beat all ingredients together. Now with a ladle place one spoonful of egg mixture in a non-stick pan and spread out thinly cook and flip carefully. Place aside and continue with other omelets.

P.S. If you want you can just do cabbage and rice and leave out the Omelet.

 

My Go-To Healthy Dinner – Grilled Chicken and Asparagus

One of my favorite all time healthy, Low fat and Low Calorie Meals is the classic chicken and vegetables. I personally love asparagus so whenever in season they are always on my dish. The other thing that I love is to use the grill as much as possible it keeps the meal low fat but with amazing flavor.

My Husband is the one that grills he loves it and I love the fact of cooking together. It’s like our little time together and it makes us enjoy each other more. Most of the time it’s me cooking and him just waiting around pouring the wine, trying his best to stay out of the way; but when we do cook together it’s both of us doing the work and we both compliment each other in the part that the other one cooked. It’s nice and I particularly appreciate his help and enjoy the fun moments that come from it.

My husbands favorite meat is Chicken, he could honestly eat chicken about everyday or every other day so as soon as grilling season comes along (or even way before), we are definitely grilling chicken breasts. Accompanied generally by a vegetable and quinoa or cous-cous. The other night we had the delicious grilled chicken breasts with asparagus and it was so good I thought that I should share the simple recipe with you. Enjoy!

Ingredients:

2 Chicken breasts, sliced thin

1 lb Asparagus

2 tbsp. Extra Virgin Olive oil

1 sprig Rosemary, fresh (removed form stem)

Salt and Pepper to taste

Turn on your grill and let heat. Get your chicken and drizzle 1 tbsp. of olive oil on it, along with the rosemary, salt and pepper. Mix together and let sit.

Get your asparagus and wash, put it in a large saucepan over medium heat and drizzle remaining 1 tbsp. olive oil cover and allow to steam stirring occasionally; add salt and pepper to taste after about 5 minutes and cover. Should take about 15 minutes to be completely cooked.

Put your chicken on the grill and cook each side for about 10 minutes. In the meantime check on the asparagus if you can pinch with a fork it means that they are ready,* remove from heat. By now your chicken is ready so plate. Enjoy

*I like my Asparagus with just a little snap to them, not soggy but you cook to your desired doneness

 

                                                

 

 

Healthy and Elegant Zucchini Ribbon Salad

Try this for your meatless Monday. I truly enjoy salads, and I like exploring in the vegetable world and seeing what I can use in a salad so that we never get bored or feel that it’s too monotonous. Salads don’t just have to be made of leaves, it can be of anything you like. I am determined to believe that the more you explore and diversify your meals the more you look forward to experimenting and eating healthy foods. i.e. if you make the same salad everyday, then you start feeling as if you are deprived but if you spice it up and add different things you start forgetting all the other bad foods and start craving and looking forward to the foods that you are eating.

I am a firm believer that you crave what you eat, if you eat too many sweets you are going to be craving sweets, if you snack on junk food, your body will crave junk food anytime it’s hungry, if you eat too much meat your body will crave more meat, and when meat (or any other food) is not included in a meal you may feel as though you are still not satisfied because your body will send signals to the brain that its missing something. So, if you eat veggies, or fish, or nuts, or any healthy eating habit you’ve formed your body will be more inclined to craving that vs. the other. I am not saying by any means that meat is bad for you, I understand that we all have our opinions and a good grass fed filet of meat is delicious; but eaten in moderation. In my opinion meat should not be eaten all the time, once in awhile is good, there are so many better for you replacements out there like; fish, chicken, eggs, nuts and etc….

However seeing that this is a dedication to meatless Monday lets stick to no meat at all. This recipe is nutritious, vibrant, healthy, low carb and most of all delicious. Enjoy!

Ingredients:

2 Zucchini

1 handful Rucola

1 Jalapeno, optional

1 handful Parmigiano Reggiano Shaves

2 1/2 tbsp. Extra Virgin Olive Oil

1/2 Lemon Juice, freshly squeezed

Salt and pepper to taste

Start off by washing all your vegetables. Get a salad bowl and a mondoline*, now get you zucchini chop off the 2 ends and lay longways on the mandoline and start shaving (slicing) you don’t want them too thin, if you have one of those that adjust make sure that it is almost transparent. Once you are done with those add your handful of rucola and if your adding your chopped jalapeno add it now as well. In a separate little bowl mix the olive oil, lemon juice, salt and pepper. Pour over the salad and gently mix all the ingredients, be careful to not break the zucchini.

Plate and shave some parmigiano over the dish and serve. If you like you can drizzle a little olive oil over the dish or you could also sprinkle some toasted pine nuts. You can do what you like. I hope that you like and enjoy this recipe.

* if you don’t have a mandoline you can also use a peeler, hold the zucchini in your hand and run the peeler across, it should do the trick.