The Amazing Veggie Wrap

~Simple, Quick, Versatile, Delicious!~

I thought this was sort of a cheat - it's not complex, in fact it is ridiculously fast, and easy, but I thought that I just had to share with you one of my favorite lunch ideas. It is free from gluten, dairy, egg, corn, soy and animal products. It is versatile: add or subtract veggies to get exactly what you want. It's really healthy: gluten free wraps average only 130 calories each, compared to 'regular' wraps at almost 200 each, plus you are getting at least 2 servings of veggies (I always try to stuff mine as full as possible, with the result that I need a fork to pick up the overflow)! Add cheese (or a substitute) for extra protein, add sprouts, toasted sesame seeds, taziki sauce, sliced meat/substitute or tuna, you name it, the options are endless! Here are my favourite ingredients:

The Amazing Veggie Wrap(s)

2 Gluten Free Tortillas
Freshly Ground Pepper, to taste
Mustard, to taste
1 Stalk Celery, cut in half
1 Carrot, Peeled and cut in half
2 slices of Tomato, cut in half
1 Mushroom, sliced
2-3 slices of Onion
2-4 Slices of Cheese/Substitute
2 Romaine Lettuce Leaves
Pickles, as garnish

With wraps at room temperature, arrange ingredients evenly in center of the wraps, topping with pepper and mustard. Roll up, and serve with pickles on the side. Enjoy!!

Zucchini, Tomato and Mushroom Saute

~The Incomparable Saute in All its Glory!~

The other night my fiance called and said he was going over to a friend's house for a 'night with the boys' which meant that I'd be alone for dinner. I really don't mind actually, because it means I can experiment without wrinkled noses or funny (actually hilarious) comments about how healthy food will be my undoing. You see, when I looked into my fridge, I saw that I had some wonderful cherry tomatoes just picked from my gardens, and two lovely small zucchini (which he is not a fan of, lol) that just begged to be eaten right then! I would have just sauteed the zucchini lightly in some olive oil, but I was hungry. Really hungry. So I grabbed a bunch of other healthy ingredients and had a blast! I t was delicious, and you can bet I'll make it again - with or without the comments from my peanut gallery :)
This is gluten free, dairy free (use a cheese substitute), corn free, soy free, egg free, vegan and vegetarian.

Meghann's Zucchini, Tomato and Mushroom Saute

1 tbsp Extra Virgin Olive Oil
2 Cloves Garlic, Crushed and finely diced
2 small Zucchini, sliced in 1/4 inch slices
6 Cherry Tomatoes, sliced
2 Medium Stuffer Mushrooms, sliced thinly
Sea Salt and Freshly Ground Black Pepper to taste
Grated Cheese (or Substitute) for Garnish

Heat the oil in a pan over medium heat, and add the garlic. Saute for 2 minutes and add the mushrooms and zucchini. Saute for another 5 minutes, or until the zucchini is starting to get soft. Add the cherry tomatoes and add some freshly ground black pepper, and sea salt, if desired, to taste. When zucchini is at desired tenderness, remove to a plate, top with grated cheese (or substitute) and enjoy!