Makes 1 wrap | Prep Time: ~10 minutes|

Ingredients

• 1 lavash bread (I usually use the Sprouts or Trader Joe’s lavash)

• ~3 Tbsp hummus (I love the Ithaca Lemon Beet Hummus from Sprouts)

• 2–5 slices turkey

• ½ cucumber, sliced into thin planks

• ½ avocado, thinly sliced

• ~2 cups arugula (or any greens)

• Juice of ½ lemon (or a drizzle of red wine vinegar)

• Sea salt + black pepper, to taste

Optional Add-Ins

• Sliced cheese

• Tomatoes

• Pickled onions

• Sprouts

• Roasted red peppers

• Banana peppers

Instructions

1. Lightly toast the lavash directly over a gas burner or in a dry skillet for about 15–30 seconds, just until warm and pliable.

2. Transfer to a cutting board and spread the hummus evenly over the lavash.

3. Layer on the turkey, cucumber, avocado, and arugula.

4. Squeeze over fresh lemon juice (or drizzle with red wine vinegar), then season with sea salt and black pepper.

5. Roll tightly into a wrap and slice in half.

6. Enjoy immediately, or wrap tightly and store in the fridge for later.

Notes

• These are great for meal prep and hold up surprisingly well in the fridge for 1–2 days if wrapped tightly. Make a bunch and be pleased with yourself all week.

• The lavash gets much easier to roll once warmed slightly — don’t skip that step.

• You can easily swap the turkey for chicken, roast beef, grilled tofu, or even crispy chickpeas.

xoxo,

Chelsea

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Makes 3 loaves (about 1 lb each) | Time: ~2 hours 35 minutes (only 5/10 minutes of prep)

Ingredients

• 3 cups lukewarm water

• 1 ½ Tbsp active dry yeast (or 2 packets)

• 1 ½ Tbsp kosher or sea salt

• 6 ½ cups unbleached all-purpose flour (I like organic)

Instructions

1. Mix the Dough

1. Warm the water slightly — it should feel just a touch warmer than your skin.
   Too hot = yeast dies. Too cold = slow rise.

2. Pour the water into a large plastic container with a lid (not airtight).

3. Sprinkle in the yeast. No need to stir it in.

4. Add all the flour on top, then the salt.

   • The flour acts as a buffer so the salt doesn’t hit the yeast directly — salt can slow yeast growth if added straight to it.

5. Mix with a wooden spoon until everything is uniformly moist.

   • If it gets too hard to stir, wet your hands and press the dough together until no dry spots remain.

   • The dough should be shaggy, wet, loose, and able to take the shape of the container.

2. Let It Rise

1. Cover the container with the lid, leaving one corner cracked open (so it doesn’t explode off).

2. Let the dough rise at room temp until it collapses or flattens on top — about 2 hours. If it rises for up to 5 hours, that’s totally fine.

3. After this point, you can bake right away or refrigerate the dough.

   • I usually bake one or two loaves, then pop the rest in the fridge for later.

   • The dough keeps beautifully and actually gets more sourdough-like as the days go on.

3. On Baking Day

1. Line a sheet pan with parchment for easy cleanup.

2. Sprinkle the surface of the dough with flour.

3. Pull up a grapefruit-sized chunk (about 1 lb) and cut it off with a serrated knife.

4. Dust your hands with flour and quickly shape the dough:

   • Gently stretch the surface down toward the bottom on all sides.

   • Tuck the ends underneath.

   • It should look like a smooth, cohesive oval.

   • This shaping takes 30–60 seconds, max.

5. Let the loaf rest on the pan for about 40 minutes.
   If your dough is cold from the fridge, it may not rise much — that’s okay.

4. Bake

1. Preheat the oven to 450°F.

2. Place an empty broiler tray or loaf pan on the bottom rack.

3. Dust the top of your loaf with flour so your knife won’t stick.

4. Slash the top with a sharp knife — 2-3 diagonal cuts about ¼ inch deep.

5. Transfer the loaf to the oven.

6. Carefully pour 1 cup of hot water into the empty tray on the bottom rack and immediately close the oven to trap the steam.

7. Bake for about 30 minutes, or until the crust is deep golden and firm.

5. Storing Leftover Dough

Store any unused dough in your lidded (but not airtight) container in the fridge for up to 14 days. The longer it sits, the more flavor it develops — even 24 hours makes a difference.

xoxo,

Chelsea

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Ingredients

• A good spray of extra virgin olive oil

• 4–6 pieces bacon (I love the pre-cooked Costco bacon)

• 1 large yellow onion, finely diced

• 1 cup whole milk Greek yogurt

• ½ tsp kosher salt

• 2 tbsp chives, finely diced

For dipping:

Sugar snap peas, rainbow carrots, cucumber spears, red bell pepper, whatever veggies. you like. And chips - my favorite: Boulder Canyon avocado oil sea salt potato chips.

Instructions

1. Heat a stainless steel pan over medium-low. Lightly spray with olive oil and cook bacon until crispy. Transfer to a paper towel-lined plate and crumble once cooled.

2. Add diced onion to the pan with the bacon fat and cook over medium low for about 15 minutes, stirring occasionally, until deeply caramelized.

3. In a bowl, combine yogurt, cooled onions, bacon, salt, and chives.

4. Cover and refrigerate at least 1 hour (it gets even better as it sits).
   Serve with veggies + chips and watch it disappear 🏈🔥

xoxo,

Chelsea

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Ingredients

• ½ sweet potato, cooked and warmed, seasoned with salt + pepper

• olive oil, as needed

• 1½ eggs, cooked over easy (yolk just set and slightly gummy, or however you like yours)

• 1–2 cups spinach, lightly sautéed in avocado oil, seasoned lightly

• 1 slice of bacon, cooked and crumbled

• 1–2 shallots, thinly sliced

• Fresh mint + cilantro, to finish

• Sweet soy glaze (see below)

• Sriracha, to taste

Sweet Soy Glaze

• 3 Tbsp tamari or soy sauce

• 1 tsp maple syrup or honey

Whisk together (warm briefly if you want it slightly thicker and glossy).

Instructions

1. Crispy Shallots- Thinly slice shallots and toss with a light spray of avocado oil and a pinch of salt. Air fry at 300°F for about 12 minutes, shaking once or twice, until golden and crisp. Set aside. (Store-bought crispy onions work too.)

2. Sweet Potato - Warm a cooked sweet potato and season with salt and pepper. See note below for roasting instructions.

3. Spinach - Heat a small skillet with a little avocado oil. Add spinach and sauté just until wilted and bright green. Season lightly and remove from heat.

4. Eggs - Cook eggs however you like. I like 1 whole egg and one egg white over easy, with yolks just set and slightly jammy.

5. Assemble - Score the sweet potato, drizzle or spray lightly with olive oil, and season with salt and pepper. Top with spinach, drizzle with a little sweet soy glaze, add bacon, and top with the eggs.

6. Finish - Drizzle with more sweet soy glaze, add sriracha if you like, sprinkle with crispy shallots, and finish with fresh mint and cilantro.

Note: I usually roast a batch of sweet potatoes at once and keep them in the fridge, so I can pull one out and throw something like this together in minutes.

To roast whole sweet potatoes:

Preheat oven to 425°F. Scrub and dry, pierce a few times with a fork, rub lightly with avocado or olive oil and salt, and place directly on the oven rack (set a pan underneath). Roast 45–70 minutes until very soft. Let cool and store whole in an airtight container in the fridge for 4–5 days.

xoxo,

Chelsea

If you like having a clean, printable version in your kitchen, I made one for you here 🤍

Subscribers also get access to my full printable recipe library — all my recipes in one place, designed to be easy to save and cook from, with new recipes added weekly.

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