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If you guys are anything at all like me, you probably tend to start out the new year with all sorts of healthy eating resolutions. For me, it's not even really about the idea that it's a "NEW YEAR" and thus I must resolve to renew myself and become somehow better. Mostly, it's that I've just come through an orgy of unhealthy (yet oh so delicious) food and celebration and that I think it's time for a little more restraint.
Also, it doesn't hurt that I'm six months pregnant and would prefer not to gain 10 zillion pounds. Not that I did that last time or anything *cough.*
Veggies are good for me.
Hubs is less than thrilled. In fact, he pronounced that tonight's creation tasted like "New Year's resolution food." Not sure that's the most ringing endorsement. At any rate, I thought it was tasty, and if you crave something a little more indulgent, these wraps are easily doctored to include such toppings as cheese, salsa, sour cream, etc. Really, they can be as indulgent as you want them to be. For all I know or care, you could douse them in gobs of butter and a few slabs of bacon.
But you won't do that, right?
Because it's ALL about the healthy...2012 means more swiss chard and kale.....
I doctored this recipe pretty substantially in terms of flavourings. I could tell from reading the original in the Jan/Feb issue of Clean Eating that some flavour was going to be needed.
I started with these guys and went from there (hence adding curry powder, etc.).
I'm all for eating healthy, but food still needs to have a certain amount of flavour and taste to be yummy. I simplified the instructions as well, because I'm all about keeping things as easy as possible. :)
Chickpea-swiss chard veggie wraps
(adapted from Jan/Feb 2012 issue of Clean Eating)
1 t olive oil
1 onion, chopped
1 can chickpeas, drained and rinsed (or 1.5 cups cooked chickpeas)
1 zucchini, chopped
2 c frozen corn
1 bell pepper, chopped (red or green.....your choice)
1 large carrot, peeled and chopped (use 2 if they are small)
1 bunch swiss chard, chopped (smaller bunch is probably best)
***Note - spice measurements are approximate. Taste and adjust as necessary.
1 t turmeric
1 t garlic powder (or use fresh if you are feeling less lazy)
1 t cumin
1/4 t cinnamon
2 t curry powder
1/2 t salt
pepper to taste
1 T vinegar
sri racha hot sauce, because it is awesome.
1. In a large skillet, heat oil over medium heat. Add onion, pepper, zucchini and carrot.
Once they have sautéed for a couple of minutes, add in the corn. It's okay if it's still frozen (you can see Lil Z likes to steal it while it's still frozen....)
Cook until veggies are softened, about 5 minutes.
2. Add in dry spices (turmeric, garlic powder, cinnamon, cumin, curry powder). Combine well. Throw swiss chard over top.
Cook, stirring occasionally, for about 5-7 minutes, until the greens have wilted down. Add salt and pepper and vinegar. Taste - adjust as needed.
I found this mix could take a lot of spice and I may have even used more than I call for above. Since this forms the bulk of your filling, you will want this to be pretty flavourful.
3. While chard is cooking, chop your tomatoes and cilantro. Combine if you want. I think fresh lettuce (or something else with crunch) would be a great addition to this.
4. Top each tortilla with about 1/2 cup of filling (I had huge tortillas, so I used about 3/4 c) and a good sprinkling of tomato/cilantro. Top with a nice amount of sri racha....as much as you can handle. :)
I think it's a great way to start off the year. The spice of the sri racha really gives the bite that this dish needs. I think the filling would also be a great side dish with fish or chicken. Hubs is really not as thrilled about it, but has promised me that he will in fact eat his leftovers tomorrow for lunch...
Perfect to start the new year with a meatless Monday.