Collard Wraps & Guacamole | Interview with Angie James
2945 DELICIOUS DINNER RECIPES to support your weight loss:
https://www.chefaj.com/5-delicious-low-fat-dinner-recipes
Angela James Bio
I am the owner of Transition Nutrition and Fitness Coaching and I present a cooking demonstration every Tuesday at 11:00 EST on YouTube called Tasty Tuesday.
https://youtube.com/channel/UCSvQyDv9uuE477ArI90Y71g. I also have a Facebook Group called Transition Nutrition and Fitness Coaching as well as a web page
http://www.transitionnutritionfitness.com/ .
I can be reached at Angie@transitionnutritionfitness.com as well. I am certified in whole food plant based nutrition by Cornell University, certified in whole food plant based sports nutrition, and a certified personal trainer. I am an avid weightlifter and retired elementary school teacher. I also have severe scoliosis, osteoarthritis, osteophytes in my vertebrae, and I’m 60 years old. I have been married to my husband Steve for 38 years, and we have three grown children, four grandchildren and a Havanese named Phanni. We live in Grand Blanc, Michigan. I have been Whole Food Plant based for over three years now. Prior to going plant based, I was on anti anxiety medication for 19 years, Gabapentin, Robaxin, and AdvilPM to manage back pain intermittently for two years. Three months after going plant based I was able to go off all medications.
Everywhere I go I see people who are suffering from chronic debilitating conditions that could be reversed and or prevented by changing the way they eat. At the grocery store it makes me so sad to see people in the little motorized carts filled with processed foods, meat, eggs, and dairy. They have no idea
how the contents of their cart is damaging their gut, heart, blood vessels and brain. My passion is to help people heal their bodies and stay healthy using food as medicine.
Email: Angie@transitionnutritionfitness.com
Collard Wraps
by Angie James
Ingredients:
5 - 8 large collard leaves
1 ripe mango sliced in thin strips
1 sweet red pepper sliced in thin strips
1 red onion thinly sliced
1 bag shredded carrots
1 english cucumber thinly sliced
Micro greens or broccoli sprouts
Guacamole (recipe below)
Directions:
1. Lay down a piece of Clingwrap large enough to center the collard leaves on. 1. Cut out the large vein up to the center of the collard leaves.
2. Layer the leaves lengthwise making sure to fill all gaps
3. Spread with guacamole
4. Layer the veggies in the following order near the center of the leaves: cucumber, mango, peppers, red onion, carrots and then sprouts. 5. Carefully roll up the collard leaves like a burrito using the Clingwrap to keep the roll secure.
6. Sliced the finished wrap, plate and enjoy!
Serving suggestions: Sweet potato chips, tortilla chips and picante sauce
Guacamole
Ingredients:
2 ripe avocados ½ teaspoon garlic powder 1 jalapeno (diced) ½ teaspoon Benson’s Table Tasty ¼-⅓ red onion (diced) equal to jalapeno Juice of one lime * optional chopped cilantro
Slice and mash the avocados, add the remaining ingredients and mix well.