Hello, friends. I feel like I haven't posted in ages, though it's only been a week and a half. Maybe because the new year has come and I feel like I have a fresh start again. The new year always invigorates me and makes me feel like I can conquer the world (or at the very least, conquer some bad habits). One of my resolutions this year is an ongoing resolution I made in 2012: no more frozen/boxed dinners. I originally made this resolution to inspire myself to cook more meals and eat healthier foods. Not only are frozen meals usually loaded with sodium, but they never fill me up! I find myself gazing longingly at the refrigerator an hour after dinner, wishing that Lean Cuisines made bigger portions. Making myself cook my own food has significantly increased my creativity in the kitchen, and makes me feel great from the inside out.
After a tough morning at yoga (I knew all those holiday goodies would take their revenge), I came home and made myself a quinoa collard wrap. I found the recipe in the Sprouted Kitchen cookbook by Sara and Hugh Forte--the one I received as a Christmas gift. Nothing feels better than re-charging my body with wholesome foods and this recipe caught my eye immediately. Now, I must tell you, these wraps took some dedication. I thought I would just come home and whip some ingredients together and call it a day, but they demanded effort. First of all, there were a lot of ingredients. Second, my fingers kept getting stained red from the beets, so I was continuously stopping to wash my hands. Despite the amount of time it took to prepare the wraps, I do not regret making them. In fact, they were so tasty and healthy that I will probably make myself another one for tomorrow's lunch.