The Summer Intermittent Fasting Challenge is right around the corner... we're all starting on Monday, July 6th!! In honor of the upcoming Challenge, today I'm sharing an additional recipe that you can add to your meal plan options ~ Curry Salad Wrap! This is a fantastic break-fast OR lunch option during the Challenge. (Pssst... if you haven't already joined the Challenge, head over HERE for the deets!)
Feel free to swap one of the recipes out from the Challenge meal plan and use this in place of one of the break-fast or lunch options!
Check out the recipe below!
Curry Salad Wrap
Serves 2
Ingredients:
5 hard boiled eggs (or 6-8 oz. tempeh for a plant-based alternative), chopped
1 celery stalk, diced
1/4 cup red onion, diced
1 tsp. curry powder
2-3 Tbsp. cashews, chopped
2 Tbsp. sunflower seeds
2 Tbsp. real mayo (or unsweetened nut milk yogurt for a plant-based alternative)
pinch of sea salt
2 coconut wraps (I used Nuco)
In a bowl, combine the eggs (or tempeh), celery, red onion, curry powder, cashews, sunflower seeds, real mayo (or nut milk yogurt) and a pinch of sea salt. Stir to combine.
Lay one coconut wrap on each plate. Split the curry salad between the two wraps. Fold the wrap into a burrito and enjoy!
This is great served with fresh jicama slices, cucumber slices or a side salad for an extra boost of fiber!
Join thousands of AENpeeps around the world in the Summer Intermittent Fasting Challenge! Tap into fat burning mechanisms, eat food you LOVE and FINALLY feel good again! Head over HERE to get started!
Your Nutritionist,
Autumn
Autumn Elle Nutrition
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