Day 1:
Cut up into long narrow slices to fill a 4 to 6 cup container, enough colourful vegetables like
- peppers,
- carrots,
- zucchini,
- broccoli, and
- purple cabbage .
- etc
Lay strips in the container in the order of a rainbow.
Dampen a rice paper wrap, lay it on a plate, pile veggies in the center, and top with protein rich tofu, smoked salmon, shrimp, or leftover chicken pieces. Fold the wrap over at the ends and roll to encase the filling. Serve with a sauce of soy and lemon juice.
Day 2:
The next day, dice half the leftover veggies and add to a two-egg omelet and sprinkle with cheese.
Day 3:
Add what is left to a bowl of drained and rinsed beans, and 1 cup of grated cheese.
Sprinkle filling between two wraps and toast in a frying pan until the cheese is melted, flipping once.
– Lianne Phillipson, Author of the award-winning Sprout Right Family Food, host of EAT THIS with Lianne radio show and podcast, and Registered Nutritionist. liannephillipson.com
