Grainless Veggie Enchiladas

First of all please let allow me to apologize for my prolonged absence. In the past month I got engaged and basically planned my entire wedding(!) During that time every moment on the internet was spent venue and vendor shopping but while away from the computer I still made time for healthy meals. (So I will try to bring you up to speed...)

One thing I've been meaning to speak to is the confusion over “no carb” diets. Carbs are found in almost everything we eat including fruits and vegetables and only the trendiest of fad diets would restrict those. In fact, in the Paleo Diet Cookbook Dr. Cordain encourages dieters to eat as much fruit as they want. (Best dieting advice I’ve ever gotten as it has also improved my digestion:)

When people say they are on a “no carb” or “low carb” diet what they (hopefully) mean is no/low grain. Eliminating or decreasing grain is the easiest way to lose weight quickly and is encouraged by many HEALTHY diets. There are many alternatives to bread, pasta, and other grains. For example, veggies (with hummus:) in place of crackers or chips, Spaghetti Squash in place of pasta and portobello mushrooms in place of hamburger buns.

Here is one more amazing no grain recipe to add to your collection:)

Ingredients:

6-8 large collard green or chard leaves
1/2 tbs coconut oil (or other cooking oil)
1 bell pepper, chopped
½  small onion, chopped
1 garlic clove, minced
1 med. carrot, chopped
1 med. zucchini, chopped
1 tbs chili powder
1/2 tbs cumin
1/2 can black beans
salt and pepper to taste

Directions:
Preheat oven to 375°F.  Steam your greens in a veggie steamer until tender, about 8-10 minutes.
Meanwhile, add the oil to a heavy frying pan and place over medium heat. Add the onions, garlic, carrots and peppers and cook until the onions are translucent, about 8 -10 minutes. Add the zucchini, chili powder, cumin, salt & pepper and stir fry for 3-4 more minutes.
Add the black beans and taste to see if you need to adjust any seasonings. Set aside.
Place one leaf on a chopping block and dip the bean and veggie mixture into the middle. Roll up like an enchilada and place in a 9×11″ baking dish. Continue until you’ve used all of your greens (top with vegan cheese, if you want). Bake for 25-30 minutes and serve with guacamole and salsa.

Enjoy!