In the above video I give you my #1 tip for eating healthier at a restaurant – any restaurant you go to. Summertime is a time of travelling and road trips so that of course means eating out more often.
But…especially when on the road, the choice of restaurants can be very limited. Sometimes the only thing I could order at a restaurant was scrambled eggs! I know!
I can’t even imagine being vegan and trying to order in some places.
I’m thinking now it would be easier to bring a bunch of smoothies in a cooler and just drink those all day. That would be the healthy way of doing it and that also gives the digestive tract time to rest.
But….then….It wouldn’t be so fun if you are with other people and they are enjoying the restaurant experience sit with a glass of water in front of you.
I suffered from headaches for years and years and took a lot of over the counter drugs and I finally (in my later 30’s) realized that it was food preservatives!
My symptoms seemed to get worse as the years went on. Pretty soon if I consumed any foods (or drinks) with preservatives in them I would get a severe headache for about 15 hours, flu-like symptoms and also symptoms as bad as food poisoning!
That forced me to really eat clean but also be aware of what CRAP is in the food that is served at restaurants. So….when I began going out to eat again I was very picky about where I ate and asked a ton of questions to the server.
Luckily restaurants are usually really good. They tend to want to accommodate customers and have more options.
As the years have past I have learned a lot and can stop at most restaurants now and make healthier options. I talk about how I do that in the video above.
Collard Wrap with Chickpea Stuffing
In the video I make this stuffing using a Raw Ranch Dip. The first time I made this recipe I used Raw Cashew Cheeze and it was much better – but the Ranch dip is fantastic on it’s own so I am going to put that recipe here also.
Raw Ranch Dip
- 1 1/2 cup raw cashews (soaked for at least 2 hours in filtered water then rinse and drain)
- 3/4 – 1 cup filtered water for blending
- 2 Tbsp lemon juice
- 2 Tbsp apple cider vinegar
- 2 Tbsp oil (I use extra virgin olive oil)
- 1 tsp sweetener (of your choice – honey or agave) – or you can leave out
- 1 tsp dried dill (use more if using fresh dill)
- ½ tsp salt
- ¼ tsp dried basil (or some fresh)
- 3 tsp Chopped green onion (or onion powder same amount)
- ¼ clove of Garlic
- Add ingredients (except the herbs) to your blender and blend. If you do not have a high speed blender you can use food processor.
- Stop often to scrape sides and stir mixture. Blend more (add water if needed to blend better).
- Add the herbs and blend until herbs are mixed in.
- The longer you blend the creamier it will become.
This can be thinned with water to use as a salad dressing. It is great as a dip or used as a sauce on veggies, quinoa or an all veggie salad.
- 1 can chickpeas or mixed beans (or a white bean)
- 4 Tbsp Ranch dressing or dip
- ½ C chopped celery
- ¼ C Shredded carrots
- 2 Tbsp chopped green onions
- 1 tsp mustard
- 3 Tbsp chopped pickles or green olives
- ½ tsp garlic powder
- ½ tsp paprika
- 1/8 tsp cayenne (or more if you like)
- Salt & pepper to taste
You can either use a food processor or mash the chickpeas with a potato masher or fork.
Add other ingredients and stir to mix.
Taste and adjust to taste
Putting together the Collard Wrap:
- If the collard is really large – cut in half – taking out the stem.
- Lay collard down on plate or cutting board.
- Add the chickpea stuffing and any other veggies you want to add. Such as sprouts, cucumber, bell pepper, arugula or other salad greens, avocado, tomatoes, grated carrots.
- Roll it up