Portobello Mushroom Veggie Wrap

With the upcoming school year right around the corner, and by right around the corner I mean in one week (for me at least), I’ve decided to do a small series of recipes that will work perfectly for back to school. Sometimes it can be a real hassle making lunch in the mornings when you’re still half-awake, especially if you’re already running late. However, I think that time should never be issue when trying to prepare a nutritious meal for yourself or someone you love, so all of my recipes will be simple, quick, and have steps that can be done ahead of time.

One of my absolute favorite things to take for lunch are sandwich wraps. They’re portable and can be eaten on-the-go and can be filled with savory or sweet fillings, whatever you’re craving for that day!IMG_3895

For the Portobello Mushroom Veggie Wrap, the first thing you’re going to have to do is sauté one sliced mushroom cap and two baby bell peppers with some olive oil and salt.IMG_3898

Then you’re going to need one tortilla to use as the wrapper. I like to use whole grain tortillas, but the options are endless. (i.e spinach, sun-dried tomato)IMG_3901

Then you’re going to take half of a medium-sized avocado, spoon it out onto the tortilla, and mash it all up. After the mashing it complete, sprinkle a bit of lemon pepper to taste.IMG_3903

Place your mushroom slices on.IMG_3904

Then your peppers.IMG_3905

And top the whole thing off with a handful of spinach.IMG_3917

Wrap it all up, and you’re ready to go!

See how easy that was? And don’t be afraid to stray from the recipe. Add things, take things out, make substitutions with whatever you have in your fridge. Make it your own and have fun with it! Happy wrapping!

PORTOBELLO MUSHROOM VEGGIE WRAP

1 portobello mushroom cap

2 baby bell peppers (or 1/3 large)

1/2 medium-sized avocado

1/2 cup raw baby spinach

sea salt, olive oil, and lemon pepper (to taste)

grill pan (but honestly, a plain old frying pan works too)

1. Slice mushroom cap and bell peppers. Saute on medium heat with olive oil and salt until cooked thoroughly and there are a bit of grill marks on the peppers. Take off heat.

2. Warm tortilla on the pan until warm and soft. This way the tortilla won’t rip as easily when wrapping.

3. Spoon out avocado onto the tortilla and mash up. Add lemon pepper to taste.

4. Layer on mushrooms, peppers, and spinach. Wrap it up and enjoy.

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Southwest Quinoa Salad

Taking a super quick break from the overwhelming load of European history that still needs to be memorized to post this super easy, super quick Southwest Quinoa Salad.Southwest Quinoa Salad

It’s quick and healthy, perfect for providing the nutrition you need to take your exam in your best condition without taking up too much of your study time to prepare! The red quinoa and fresh veggies complement the light dressing that goes with it, and it’ll leave you satisfied and ready to get on that “all nighter I refused to start studying two weeks earlier whoops” study grind. Or maybe that’s just me.Southwest Quinoa Salad

But not all is horrid and stressful in the kingdom of Christine. Because after one month of waiting with a side of anxiety-induced nail biting, I finally got notification that I have been accepted onto my school’s yearbook staff! I’m so grateful for the opportunity that’s been given to me, and I’m psyched to be able to take part in creating the book next year! But until then, I’ll just be eating Southwest Quinoa Salad, drowning in study material, and craving summer.

SOUTHWEST QUINOA SALAD

1 cup red quinoa cooked according to package

1 14 ounce can of black beans, drained

1 14 ounce can of yellow corn, drained

4 green onions, diced

1/4 cup chopped cilantro

1/4 large red bell pepper, diced

1/4 large green bell pepper, diced

Juice from 2 limes

1/3 cup olive oil

1 teaspoon ground cumin

1/2 teaspoon black pepper

1 teaspoon salt

 

1. Cook quinoa according to package.

2. After cooking, allow to cool completely (about 15 minutes) and then transfer to large bowl.

3. In another bowl, mix together lime juice, olive oil, cumin, black pepper, and salt.

4. Add black beans, corn, onion, bell peppers, and cilantro to the quinoa.

5. Add dressing and toss to coat evenly.

6. Cover and refrigerate for at least one hour before serving.