veggie wraps cauliflower


  • 2 avocados
  • 1 cucumber, thinly sliced, lengthwise
  • 4 Ezekiel sprouted grain tortillas
  • 1 red bell pepper, diced
  • ½ sweet yellow or red onion, diced
  • 1 tomato, thinly sliced or diced
  • ¼ cup sunflower seeds
  • Sprouts
  • Real Salt


  1. Mash avocado in a bowl to a guacamole-like consistency
  2. Cut cucumber in half, and then slice thinly.
  3. Spread a layer of avocado mixture on tortillas in a line.
  4. Sprinkle diced vegetables on tortilla.
  5. Add cucumber slices, sunflower seeds, and sprouts to each tortilla.
  6. Salt to taste.
  7. Fold bottom of each wrap up about 2 inches to prevent contents from spilling once rolled.
  8. Turn sideways and roll snugly. Be careful not to tear tortillas.


Nutrition Per Serving

470 Calories, 54g Carbohydrates, 6g Saturated Fat, 92mg Sodium, 15g Protein, 25g Fat, 0mg Cholesterol, 19g Fiber


Roasted Cauliflower


  • 1-2 tablespoons refined coconut oil
  • 1 head cauliflower, cut into florets
  • ¼ cup cilantro, finely chopped
  • 3 garlic cloves, minced


  1. Add cauliflower to boiling water for 2 minutes. Remove from heat and promptly blanch with cold water. Drain well and pat dry.
  2. In a medium skillet, heat oil over medium-high heat.
  3. Add garlic and cilantro, sauté for 1 minute.
  4. Add cauliflower. Stir until florets are coated with garlic and cilantro mixture. Continue cooking and occasionally turn florets until lightly browned, but still crunchy, about 3-5 minutes.
  5. Serve warm


Nutrition Per Serving

85 Calories, 12g Carbohydrates, 0g Saturated Fat, 64mg Sodium, 5g Protein, 4g Fat, 0mg Cholesterol, 5g Fiber



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