California Protein Wrap

Eating healthy or with food sensitivities and travelling don't always go hand in hand.

So many great restaurants, so much delicious food - its so easy to say ciao to your willpower.

The great news is it doesn't have to be all salads and dressings on the side...

When I travel I use a few tricks that almost always guarantee me a healthy, plant based, delicious meal.

Whether you are gluten free, plant based, have an allergy, or simply want to eat healthy while travelling these little tips are here to help:

• check out the menu online before you go to see what options you have 
• if you don't see any options - call ahead and see if the chef can prepare something for you - they usually will and its usually great!
• work with ingredients you find on the menu- for example if they offer kidney beans with a dish that doesn't work for you see if they can add it to something you do want for some plant based protein 
• be nice to the waitstaff and really talk to them - make them your friend since they are the communicator between you and the kitchen

Today's recipe is a re-creation of a dish I ordered for breakfast at a great spot in California. I took veggies they had listed as omelette ingredients, black beans from another egg dish and had them make it into a delicious, plant based, protein filled, totally yummy wrap. 

This wrap makes a great breakfast, lunch or dinner. It can be served warm right when you make it or keep it cool until your lunch break - totally a versatile, easy recipe.

Enjoy.

"We travel not to escape life, but for life not to escape us."
 ~anonymous 

California Protein Wrap

Ingredients

makes 2 wraps

3 crimini mushrooms, sliced

3/4 cup black beans, rinsed and drained

2 large kale leaves, sliced into ribbons

1/4 cup red onion, chopped

2 wraps - gluten free, sprouted grain or lettuce

1/2 tsp garlic powder

1/2 tsp  cumin

1 Tbsp olive oil

2 Tbsp hummus, divided

fresh ground pepper and sea salt to taste

Instructions

Sautee all the veggies, beans and spices in olive oil for 7-10 minutes on medium-low heat.

Spread the humus on the wraps.

Divide the sautéed veggie bean mixture between the two wraps, wrap them up and eat!

Serves beautifully with a little sliced avocado on the side. 

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