After an unseasonably cold winter, signs of spring beckon us outdoors to enjoy lighter fresh fare and soak in the sunshine.
“We’re trying to make a lot of lifestyle changes here at Liza’s for us and for our guests,” said Chef Mike Meek, who owns Liza’s Kitchen, 7328 Thomas Drive, in Panama City Beach with his wife, Cat. “We’ve been on a big exercise kick at home, and it is reflected on the menu.”
The menu now offers a few more “heart healthy” options to enjoy indoors or out on the patio at Liza’s. Any of the 28 sandwiches — hot, cold, meat or vegetarian, typically served on homemade focaccia, can be turned into wraps.
“Even on our brunch menu, breakfast sandwiches can be done in a gluten-free wrap. I think one reason the wrap is popular is the easy-to-handle factor. A sandwich tends to have things that fall out, and you have to sit at the table. Some wraps also have less carbs and are gluten-free, healthier ways to go with a resurgence of people looking for healthier habits,” Meek added.
One of his healthy initiatives has included running in the Spring Break 5K, which began March 5 and continues Wednesdays through April 2 at Gayle’s Trails in Frank Brown Park. (For more about the Spring Break 5K, see Friday’s PanamaCity.com insert in The News Herald.)
“It’s the warm time year again, time to get out of hibernation,” Meek said. “Everything about exercise and eating healthy can only put you and your body in a great mood. I just hope that people will still trust a skinny chef.”
The Turkey & Avocado made with turkey that is 96 percent fat-free has been a big seller, as well as the Portobello Wrap — Portobello mushrooms, eggplant, red onion, avocado, cucumber and goat cheese.
“People just absolutely enjoy all the vegetables,” he said.
The Hummus Wrap features the popular Gluten-Free Roasted Garlic Hummus, goat cheese, red onion, eggplant, roasted red pepper and cucumbers on a gluten-free wrap.
The hummus also can be served as a side with pita triangles.
“You can add jalapeno to it as well for a little spice,” Meek said.
Hummus is one of the 10 protein choices available to “build your own wrap,” along with your choice of seven cheeses, 12 veggies and fruit and 13 spreads.
“Every ingredient we have in the restaurant can be used,” Meek said.
Bridge Span 14 owners Andy Mayer and Leia Mayer are in the business of serving fresh and organic food, a natural extension of their lifestyle. Bridge Span 14’s menu includes organic, gluten-free, hormone-free, preservative-free or vegan.
The restaurant owners have embraced the community by organizing the Carillon Beach Farmers Market, which started the season Monday. The market returns Friday on Carillon Market Street with fresh fruits and vegetables, art, jewelry, face painting and live music in the area surrounding Bridge Span 14, 105 Carillon Market St., in Carillon Beach Resort.
Leia Mayer shared her recipe for the Organic Raw and Vegan Spicy Green Ginger Wrap, which you can enjoy indoors or at one of the bistro tables outside. The wrap features organic hummus made in-house, along with
other organic ingredients, such as rainbow carrots, broccoli, green apple, fennel and seeds.
FinnsIsland Style Grub combines popular elements of Finns’ taco and salad for the Finntastic Wrap served at 7220 Thomas Drive in Panama City Beach and 2808 W. 12th St. in Little Village overlooking Lake Ware.
“I love it; it’s just nice to have everything together,” said owner Justin Buxton, who was making a delivery to the St. Andrews restaurant Tuesday during lunch. “It’s everything in a taco with salad added in. Most people requested Coconut Lime Vinaigrette, so we added that and put in the cheese. We kinda just bumped it up.”
The Finntastic, made with a 10- to 12-inch cucumber wrap, looks intimidating, but it usually doesn’t last long.
Skip the fork and knife and just grab ahold of the heated wrap filled with blackened shrimp cooked on the flat-top grill with the cool pico de gallo, spring greens, Monterey Jack and cheddar and creamy guacamole. Just make sure you have something wrapped around it to catch the sauces — Coconut Lime Vinaigrette, yogurt sauce and taco sauce.
“We use a cucumber wrap but you could use a gluten-free or Ezekiel wraps; it’s your personal preference. I think the cucumber is fresher tasting, but you could use a popular spinach or sundried tomato,” he said. “It’s good hot or cold. A lot of times I make it and take it with me driving down the road. It’s not messy like a taco or like a salad. If you just want half, you can save it and it’s still good later.”
Finns Finntastic Wrap
10-12 inch tortilla or wrap (your preference)
4-6 ounces of grilled or smoked meat (fish, chicken, steak, pork, shrimp)
4 ounces pico de gallo (tomato, onion, cilantro, lime juice, salt)
1 ounce shredded cheese
1 ounce guacamole or avocado slices
½ cup shredded cabbage
1 cup baby lettuce (spring mix)
1 tablespoon Yogurt Sauce
1 teaspoon medium taco sauce (Cholula, Valentina, Tapatio)
1 teaspoon Coconut Lime Vinaigrette
Lightly toast wrap. Add cheese and guacamole in center, then add meat on top of cheese and cabbage on top of guacamole. Put on the pico de gallo and spring mix. Add Yogurt Sauce, choice of taco sauce and vinaigrette — “Drizzle over everything.”
To wrap up: Fold back toward you to cover all the goodies up — about 2 inches. Then fold one side over. Hold with pressure while you fold other side over the opposite way. You can use a toothpick to keep together.
Yogurt Sauce: ½ cup plain yogurt, 1 teaspoon mayo of your choice, 1 teaspoon jalapeno juice; whisk together until smooth.
Coconut Lime Vinaigrette: ½ cup Coco Lopez Cream of Coconut; juice of ½ lime; ¼ cup white vinegar; combine all in blender on low and slowly add vegetable oil until dressing thickens — around 1/3 cup.
Source: Justin Buxton, Finns Island-Style Grub
GF Roasted Garlic Hummus
2 small cans garbanzo beans(chickpeas)
1½ cups extra virgin olive oil
10 cloves garlic
1 tablespoon salt
Juice of 1 lemon
In a pan over medium heat, add the garlic and oil. Once the garlic is at a simmer, remove from heat.
Put the beans in a pot and cover with water. Bring to a boil for about 5 minutes. Strain the beans and put in a food processor along with the garlic and puree. Slowly add the garlic EVOO to the beans until it’s smooth and at desired consistency. Season with salt and lemon juice.
Source: Mike Meek, Liza’s Kitchen
Organic Raw and Vegan Spicy Green Ginger Wrap
¼ cup natural nut butter of your choice
½ cup organic hummus
2 tablespoons shredded fresh organic ginger root
2 tablespoons sriracha hot sauce
½ cup shredded organic rainbow carrots
½ cup organic chopped broccoli
½ and organic green apple
1 organic bulb of fennel and stems
1 large leaf of organic kale ribboned
2 tablespoons organic pumpkin seeds
2 tablespoons organic sunflower seeds
1 tablespoon organic hemp seeds
2 tablespoons extra virgin olive oil
Himalayan salt and fresh ground black pepper to taste
Mix all together, then add to an organic sprouted whole grain tortilla. Enjoy with a side of fresh organic fruit, hand-cut organic yukon gold potatoes or a side salad.
Source: Leia Mayer, Bridge Span 14