In my effort to minimize the amount of refined carbohydrates in my diet (diet with a lowercase 'd' and not the nasty 'D' so many others refer to), I have eliminated bread (for the most part). As you can see, parenthesis are my neurotic asides.
Outside of a slice of pizza from my favorite pizza-by-the-slice pizzeria (which is now eight hours away due to my recent relocation), I don't eat a lot of bread. Actually, I really don't eat much wheat or rice or corn at all. I do love oats, though.
Anyways. I have changed the way that I eat lunch from sandwiches made with Killer Dave's bread to wraps made with collard leaves. Do I love the taste of collard leaves? Not really. I like them, but I definitely, do not love them. But they will suffice. My body will love me for it.
Collard wraps are the new slices of bread. And you know what, they can be pretty darn versatile. Roll up cod, turkey breast, tofu, or a bunch a sliced veggies, and wham! you've got a super portable lunch.
I make enough collard wraps every Sunday for the entire week. This week, I am doing strictly vegan collard wraps because we are going to be out in the sun a lot thanks to the many festivals in town. I wrapped my collard leaves with sliced carrots, red bell peppers, and a peanut-avocado sauce. Simply rolled them up, put two wraps in each container, and they are ready for the week.