I don’t have TB!!! Oh my gosh I can’t tell you how big my sigh of relief was. Everyone reassured me I had nothing to worry about, but I guess you could say I think of the worst but hope for the best. I know, I know, that type of thinking is not necessary and is extremely negative. That is among one of the top things I am working on with myself in this journey. Now, the next step is filling out the application and get my letters of reference in order. Jon and I are heading home to FL December 16th-27th for the holiday and I hope to find out if I am accepted beforehand. Another task we are completing before heading home is getting my pup spayed 😦 . Her appointment is for tomorrow morning and the poor little thing has no idea what’s ahead of her. She’s going to have a rough first thanksgiving, but you better believe she will be getting her brown rice and boiled chicken feast to help her recover!
Now on to the food!
The last few days, I have been satisfying my ongoing Greek obsession with these awesome turkey wraps. I’ve dubbed them Turkey avocado hum-yum wraps.
Ingredients:
- 100% whole wheat wrap (or wrap/tortilla of choice)
- Organic Hummus
- Organic pesto
- 2-4 Greek pepperoncini’s sliced into quarters
- Small handful diced onions
- Oven roasted turkey (or meat/cooked meat substitute of choice)
- 2-3 tsp of Newman Own’s oil & vinegar dressing
- 1/4 – 1/2 chopped avocado
- Sprinkle of feta or goat cheese (optional)
- Season to your liking if necessary (I used ground black pepper)
Directions:
There really is no “order” in which the ingredients should be piled onto the wrap this is just the way I prefer it.
- Preheat oven to 375 F
- Lay wrap on cookie sheet and spread hummus 1/4 inch from edge of wrap. Spread desirable amount of pesto on top of hummus.
- Lay choice of meat on wrap and top with the onions, avocado, and pepperoncinis.
- Sprinkle desired cheese and dressing evenly over wrap.
- Top with any seasoning, herbs, or pepper and pop into oven for about 5 minutes. (Peek in to make sure the edges of the wrap are not turning too dark and splitting. This will make it difficult to roll up.)
- Remove from oven, slide your plate underneath wrap, fold and enjoy!
This is super simple and very easy to experiment with. This usually fills me up for 4 hours or so and is perfect fuel a few hours before a yoga session.
For dinner last night, I threw together a few things to make an asian style stir fry. I diced up a handful of celery, onions, green peppers, and two 4 oz. organic chicken breasts. Before I went to my yoga class I marinated the diced chicken in Makoto Ginger Dressing. When I got home I started cooking the rice. I used basmati brown rice. While the rice was cooking, I started the chicken. I threw the chicken, dressing and all, into a saute’ pan and cooked over medium. The vegetables went in with the chicken once it was cooked 3/4 of the way through. I poured a little olive oil in to prevent sticking and cooked over low-medium heat. Once the rice and chicken vegetables were done cooking, I added the rice to the saute’ pan. (If you have a wok, it works much better) I cooked for 10 minutes on low-medium heat, added two dashes of soy sauce for flavor, and stirred. You can add in an egg or two if you’d like (I did), but it is just as tasty without. I know it was a little random, but it came out so great that Jon had multiple bowls.
Here is the finished product:
Now off to make a Turkey avocado hum-yum wrap 🙂
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