Twice a week I volunteer in the mornings to work in the kitchen at a neighborhood Cafe. Today I came home at 1:00 pm ready to forage for lunch! I am very glad I’m a person who cooks in quantities that allow for leftovers.. even if it’s sometimes only a 1/4 cup of this and a 1/2 cup of that.
A Little Side Story:
When I was dating J I was surprised that he only made exactly as much food as he thought he and his two girls would eat in one meal.. I mean EXactLY… and that’s because one just split each meal into equal servings. And if you’re reading this babe, you’re hopefully smiling. ♥
Coming from a Middle Eastern family of 7 +Mom and Dad and my 2nd sister’s husband and kids, and sundry cousins and aunts and uncles who dropped by… Mom cooked meals in 3 – 4 quart pots, meats by the kilo, and desserts in large round trays. So it took a bit of coaxing whenever I joined him for dinner to convince J that if there were a few more pieces of meat, or zucchini rounds, the girls (and maybe I) just might have a second helping.
Now as a combined family, with his eldest eating like a 13-year-old does, my daughter and her fiance, other relatives joining us sometimes, and my 17-year-old about to shoot past 6′… J has beautifully transitioned his idea of serving size to accommodate our life style. Good job pookie bunch! So even when it’s his turn to cook, we always have leftovers.
Back to my foraging…!
Rudi’s Gluten Free Spinach Tortillas are my favorite, since they are made with wholesome ingredients and not only meet, but EXCEED my requirement for Fiber vs. Carb content! (5 grams of fiber to 17 grams of Carbs per shell). Hooray for Rudi’s!
And that is why I began my ‘build a lunch quick’ project with a Spinach Tortilla.
Leftovers: Steamed Beets with garlic and lemon, Cauliflower cooked with garlic cloves (yes I love the stuff!) and spiced with allspice, sea salt, pepper and a touch of dried mint, and a bowl of dairy-free Pesto that J made last night.
SO.. I created a nutrition packed Crunchy-Veggie and Pesto Wrap, and it was THREElicious (I think that’s more than Delicious).
- 4 Gluten Free Tortilla Shells
- 1/2 cup dairy-free Pesto
- 1 organic Beet, steamed and seasoned to taste
- 1 c. steamed Cauliflower, seasoned to taste (can use Broccoli instead)
- 1 Avocado, sliced
- 1/2 small Red Onion, thinly sliced
- 1 c. shredded organic Carrot
- 1 organic Persian Cucumber, halved and thinly sliced
- 1 c. Rice Milk Cheese, shredded
- 2 Tbs. golden Flax Seeds, freshly ground
- Black Pepper
- Garlic Powder (opt.)
- 2 organic Limes, quartered
- 4 organic Lettuce leaves, rinsed and torn into pieces
Divide the ingredients among each shell and season.
Squeeze lime juice on each. Top the filling with the lettuce leaves, and wrap tightly.
Place seam-side down on a plate and serve with additional limes, some sliced tomatoes and if desired, more Pesto.
~ Bon Apetit! ♥