Sweet and savory, this wrap will fill your soul with joy!
2 large / 10 inch whole grain rich tortillas
1 large (or 2 small) sweet potatoes, flesh scooped from skin
1 cup black-eyed peas (or kidney beans, or blend)
1/2 cup frozen corn kernels, thawed
1/2 cup pineapple, diced
4 thin slices of red onion
2 cups dark leafy greens (spinach, kale, &/or salad greens)
Mix 2 tablespoons of Vegenaise or cashew mayo with 1 tablespoon BBQ sauce
Warm tortilla over medium-low heat until soft. Meanwhile, toss all ingredients together in a bowl. Load into warm tortilla, roll it up and enjoy! Serves 2.
Good Nutrition News for JANUARY
Here’s a sample of the nutrition knowledge your student is gaining this month, with The Daily Scoop - good nutrition news delivered daily!
We hope these tips and special recipe will spark a healthy conversation about nutrition around your dinner table. Remember, eating plant-food is good for you and the planet too! Brought to you by leanandgreenkids.org
Wraps Rock, Soul Food Style!
The nutrition tips below are on the flip side of the Daily Scoop January recipe card, for students to take home and share with family. Each Daily Scoop monthly issue comes with a beautiful poster too!
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Let's face it, it's not easy putting beans between two slices of bread. Wraps and salads are the perfect, kid-friendly solution for creating healthy meals on the go - with beans for lean and green protein!
Tips and tricks:
1. Let your kids create the wrap. They'll take pride in their creation, and are much more likely to eat it.
2. Use organic whenever possible.
3. Many of our wrap recipes call for Vegenaise as an ingredient in the dressings. We understand that even egg-free mayo is not a health food, but it can help get kids to eat their veggies. LGK recommends this alternative, a delicious, nutrient-dense and easy cashew mayo/cream recipe.
4. Measurements are approximate. We would have listed ingredient amounts as "a scoop of this," or a "handful of that," but measurements are great for math.