Peanut Butter, Banana Basil Rainbow Chard wrap

Here’s the deal. Last weekend, I visited our local farmers’ market for the first time since it was warm enough to do so. I found some amazing finds. Wichita is awesome.

See, I used to live in Portland, Oregon, where hundreds of farmers markets occupied entire college campuses, and five of them sold only strawberries. I had options, people. I was in produce paradise.

Kansas is in the Midwest, where agriculture should be our main occupation, but there aren’t many farmers’ markets. It’s more common to see a few stale tomatoes and homemade trinkets. It’s rare to find carrots, fresh herbs, or beautiful heaps of kale. The coastal markets are better than ours.

On the recommendation of friends, I visited a market in the Western part of town, which had some of the most fresh and diverse produce I have ever seen in Kansas. I was so pleased that I bought nearly $20 of organic products and have dedicated two recipes to them!

First, I want to share with you this breakfast roll-up that looks hippie and was inspired by my dear friend Aubrey.

When I was on my cleanse, Gluten was not an option, so I looked for green alternatives. The market was full of beautiful rainbow Swiss chard and kale. I made a breakfast roll-up with Swiss chard and kale.

The idea is very simple. The concept is simple. Simply wash and dry the large leaf of rainbow spinach, remove the thick vein if necessary (or cut it out altogether), spread nut butter—I chose salty natural peanut butter—and top with flax, basil, and banana. Finally, roll it up.

My co-workers refer to it as “that strange thing I was eating.” They’re missing out on a great breakfast.

This wrap is a new twist on my favorite flavors: basil and. The rainbow chard is crisp and slightly sweet. The peanut butter and banana blend beautifully. Flax gives the wrap a hint of earthiness, and basil adds an almost minty taste.

This wrap would be better than a stack of pancakes any day. Do not get me wrong—pancakes are delicious. But sometimes, a girl needs to eat her greens.

Ingredients

• One large rainbow Swiss chard leaf, rinsed and dried
• 1 1/2 Tbsp Natural Salted Peanut Butter (crunchy is the best)
• Bananas: 1 medium (perfectly matured) banana
• 1 Tbsp. flaxseed meals
• One handful of basil

Instructions

• Flatten the rainbow chard to make it easier to roll. Then, using a knife, trim down the stem. Cut out the more rigid bottom part.
• Start at the bottom and spread on the peanut butter. Add the flaxseeds, banana, and basil. Roll the wrap-up, tucking in the sides as you get closer to the top. If your banana isn’t sweet enough, add honey or agave.
• Secure with a dental pick and then cut in half. Grab the bag and enjoy! I ate one half for breakfast, and the other half was carried in a bag as a snack. It was still as good a few hours later.