I’m so excited to be participating in #Recipe Makeover this week. As you know, I tend to be a mostly healthy blogger, but still rely quite a bit on carbs and dairy to get myself through the day. I was definitely challenged to think about past recipes and try to figure out how to make them just a little bit healthier. I’ll be posting three recipes this week – this one, and then a healthier baked treat on Wednesday and a healthier cocktail on Friday.
This first recipe is a gluten free white bean radish lettuce wraps. I’m a huge fan of sandwiches with bread (lots of bread). However, I know it’s probably in my best interest to cut back on the carb loading and focus on my proteins instead. This is so easy to accomplish with a lettuce wrap. Lettuce does just about everything that bread is capable of for a sandwich. It’s also pretty filling, especially since you can eat a lot of lettuce leaves in place of a couple of slices of bread.
My original concept was to do a riff off of my preserved lemon tuna salad using chickpeas. But wouldn’t you know it? We were out of chickpeas and I only discovered it minutes before I started doing food prep. I wasn’t going out to the store again, so decided to just use the last can of cannelloni beans I had on hand. As it turns out, I really love the white beans in these wraps. They taste practically meaty. Radishes, pickle, and a bit of mayonnaise (or soynaise or Greek yogurt) finish it out. It’s super easy to stack the salad and the lettuce leaves in a container for the perfect quick spring and early summer lunch.
- 1 can drained and rinsed cannelloni beans
- 6 - 8 radishes, chopped into small pieces
- 1/3 cup finely chopped pickle (about 2 small pickles)
- 2 tablespoons mayonnaise, vegan-aise, or unflavored Greek yogurt
- Ground black pepper to taste
- 1 head lettuce
- Combine all ingredients from cannelloni beans through mayonnaise. Chill for several hours. Serve on lettuce leaves. Serves 4. Enjoy!
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