I think a big part of the reason I’m feeling so healthy and strong coming into July is because of how well my goal for June went. Forcing myself to include fruit or vegetables in every single meal was weirdly eye-opening for me. After only about a week or two, my afternoon cookie cravings had significantly diminished, I was eating light meals and feeling satisfied, and when I did feel like indulging, it was easy to stop after a bite or two of whatever overly decadent thing I was eating. The most successful days were the ones when I was able to bring a healthy breakfast, lunch, and snack to work – instead of running to the cafe downstairs for an afternoon treat, I’d reach right next to me and munch on raw peas or blueberries.
How to make homemade spinach wraps with chopped greek salad
Homemade Spinach Wraps
Makes 10-12 wraps.
3 c. flour
1 1/2 tsp baking powder
1 tsp salt
4 TBS vegetable oil
4 oz. spinach
3/4 c. milk, warmed in the microwave or on the stovetop
In a large bowl, stir together the flour, baking powder, and salt until evenly mixed. Add the vegetable oil and stir until crumbly dough is formed. Set aside.
Place the spinach and warm milk in a blender, and blend on high until the mixture is smooth. Pour the spinach into the flour and stir to combine. If mixture is too wet, add a little bit more flour. Knead the dough with your hands for about 5 minutes, until smooth. Form the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
Lightly flour a work surface and a rolling pin. Break the chilled dough into 10-12 golf-ball sized balls. Roll each ball out into a very thin circle about 8 inches in diameter. The thinner the dough is, the more pliable the wrap will be. Heat a large frying pan over medium heat. One at a time, cook the wraps in the dry frying pan, for about 30 seconds on each side or until wrap has stiffened slightly and is golden brown in spots. Let cool, then wrap in plastic wrap and store in the fridge until ready to use.
Chopped Greek Salad
Serves 3-4 as a wrap filling.
1 1/2 c. cooked chickpeas
2 TBS + 1 TBS olive oil
1/2 tsp smoked paprika
1 medium tomato, cored and roughly chopped
1 small red pepper, stemmed and seeded and roughly chopped
1 small cucumber, peeled and seeded and roughly chopped
1/3 c. feta cheese
12-15 kalamata olives, pitted and halved
1 TBS red wine vinegar
freshly ground black pepper
tzatziki, for serving (optional)
Preheat the oven to 400°F. Toss the chickpeas with 2 TBS of the olive oil and the smoked paprika, and spread out on a baking sheet. Sprinkle with sea salt and black pepper. Roast until crispy, about 30 minutes in total, stirring once about halfway through. Remove from the oven and set aside.
Combine the tomato, red pepper, cucumber, feta, and olives in a large bowl. Add the red wine vinegar and the remaining 1 TBS of olive oil. Stir to coat vegetables with oil, and season with salt and pepper. Cover and refrigerate until ready to serve. Just before serving, mix in the roasted chickpeas.
To serve as a wrap, spread a layer of tzatziki on the inside of the wrap, then place several spoonfuls of the chopped salad on top. Roll up and enjoy immediately.