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!!

Lentil Vegetable Soup

Oh man is this one of my favorite soups or what! No pics of it - partially because it goes pretty quickly, partially because it doesn't look so great in photos - kind of brown lumpy stuff, lol. However, this is HEALTHY, HEARTY and oh-so good (and really filling!). Lentils are full of fiber, protein, and tons of vitamins and minerals - perfect for you vegans out there! This is great because it is gluten free, corn free, soy free, dairy free, egg free, vegan/vegetarian and freezes incredibly well to boot. Makes a big pot so you have a great dinner, lunch tomorrow and freeze the rest for nights when you don't want to cook. It's great on its own or with a side salad - and mouth-wateringly delicious with some fresh baked bread. Hope you love it as much as I do!

Note: if you don't like broccoli or cauliflower, use whatever vegetables you wish. You can even use frozen vegetables, but add them in the broth-adding stage. If lentils leave you feeling gassy, rinse the lentils well and soak them for 2-4 hours, changing the water every hour before making the soup.

Meghann's Lentil-Vegetable Soup

1 Cup Organic Green/Brown Lentils
1 Cup Organic Red/Turkish Lentils
2 Cloves Garlic, Finely Chopped
7 Cups Water
2 Vegetable/Beef Bouillon Cubes (Low Sodium, Vegan if possible)
1-2 Stalks of Celery, Chopped
1 Medium Onion, Chopped
4 Stuffer Mushrooms, Coarsely Chopped
1 Cup Carrots, Chopped
1 Cup Broccoli, Chopped
1 Cup Cauliflower, Chopped
1/2 tsp Dried Oregano
1/2 tsp Dried Basil
1/2 tsp Dried Parsley
1 good Squeeze of Ketchup (low sodium if available)
Freshly Ground Pepper to taste
1-19 oz Can Diced Tomatoes (No Salt)
Pinch of Sea Salt (or to Taste)
1/2 tbsp Extra Virgin Olive Oil

Heat the oil in a pot over medium heat, add the onion, carrot, garlic, and celery. Saute for 2-4 minutes, until they begin to soften. Add mushrooms and saute for another 2 minutes.
Add the water, bouillon cubes and lentils (add veggies if frozen now). Stir and bring to a boil.
Turn the heat to low (simmer) and add the ketchup and spices. Cook for about 2 hours, stirring occasionally.
Add fresh veggies and cook for an additional 1/2 to 1 hour, stirring occasionally.
Enjoy with fresh bread, a side of green salad. Top with low fat/soy cheese if desired.
Enjoy!

Awesome Summertime Salad and Vinaigrette

Here is a great summer salad recipe. Feel free to add or omit any ingredients you'd like. I make this and then refrigerate it for my lunches for several days so I don't have to think about what I'll have for lunch (or a quick dinner: just add cheese or grilled fish or chicken for a really filling meal). I just reach into the fridge and presto! I already have lunch. It's also great to have it ready-to-go so I don't fall victim to waist-ruining fatty foods - as we all do now and then.

Summertime Salad:
8 Cups Baby Spinach/1 Head Romaine (Cos) Lettuce, Rinsed and Patted Dry
1-14-oz Can Organic Chickpeas, Drained and Rinsed
1/2 English Cucumber, Sliced
4 Large Stuffer Mushrooms, sliced
2 Ribs Celery, Sliced
2 Medium Carrots, Peeled and Chopped into Coins
1/2 Sweet Onion, Chopped
1 Tomato, Chopped
1/2 Red/Orange/Yellow/Green Pepper, Chopped
Optional ingredients:
Crumbled Soy/Low Fat/Goat Cheese
Grilled Chicken/Fish/Firm Tofu or Canned Tuna, Drained
Toasted Seeds or Nuts
Chopped, Pitted Olives
Hard Boiled Eggs, Sliced
Homemade Croutons

Put all ingredients in a large bowl, toss and serve! Also great as a starter course to more calorie-intense foods as you'll fill up on the fiber and water-rich veggies and only eat what you should of the higher calorie main course

Great Vinaigrette:
1/4 Cup Brown Rice Vinegar
1/4 Cup Good Extra Virgin Olive Oil
1 tbsp EACH Fresh Chopped Basil, Parsley and Oregano (For Dried Herbs, add 1/2 this amount)
1/2 tsp EACH Onion Powder, Garlic Powder (not Salt)
Freshly Ground Black Pepper
Pinch of Sea Salt (Optional)

Combine all ingredients in a resealable container, shake well and serve over salads. Also good as a mild meat rub.

Enjoy!
Meghann