Black Bean Fajita Wrap

Good evening! The week has been a little hectic, and I honestly don't even know why. A lot has been on my mind lately, I guess. I have a big class presentation next Monday that has literally been consuming every bit of me. I graduate in approximately 1 1/2 months..which is not only exciting, but nerve-wracking as well. 

Anywayyyzzz this is a little creation I made at work- in this picture, the wrap is not necessarily gluten free, but obviously a corn tortilla could work or any gluten free tortilla would make do. 

Also another little note to this delicious fajita- the amounts miggghhttttttt be a little off because I make these for approximately 6-8 servings at good ol' Cafe Laura :]

Black Bean Fajita Wrap

glutenfree~vegan

2 corn or gluten-free tortillas

1-15oz can black beans, rinsed and drained

2 peppers (I would do 1 red and 1 yellow- it'd be pretty!), sliced and seeded

1 red onion, sliced

2 cups romaine lettuce, chopped

1 tablespoon chalula's hot sauce

1/2 jar tostito's mild salsa

1 tablespoon vegetable oil

salt and pepper, to taste

1. Saute the peppers and onions in a large skillet pan with the vegetable oil, hot sauce, salsa, salt and pepper

2. Put in a container, unopened, and let it cool. 

3. To assemble, place tortilla flat. put however much lettuce you want in the middle, then take however much black beans on top of lettuce, then your cooled fajita mixture. wrap it up and cut down the middle!

Roasted Vegetable Medley

I've decided that since I do so much creating recipes at work, that I'm going to put all my creations on my blog! Granted, majority of them are not gluten free because they are on sandwich breads, but this one would be a perfect way to add vegetables as a side! Once again, for the portions, they're going to be off, since we make them in bulk. 

Roasted Vegetable Medley

glutenfree~vegan

serves 8

2 red onions, sliced

4 red bell peppers, ends cut and sliced into rings

6 carrots, sliced

3 zucchini, sliced

3 squash, sliced

1/4 cup herbes d' provence

1/8 cup olive oil

1/4 cup balsamic vinegar

salt and pepper, to taste

in all honesty, for this part I would eyeball it and do it to your taste preference- i love balsamic so I have more!

1. Preheat oven to 350 F

2. Put all your sliced vegetables in a large mixing bowl. Add in your olive oil, herbes d' provence, balsamic vinegar, salt and pepper. Mix around with your hands

3. Bake for 10-15 minutes, until the carrots are nice and tender. 

4. Use it as a side of vegetables, put it on a sandwich, or complement with a salad or starch!

Energy Dense Lunch!

When you're a nutrition major, you are always hearing the importance of Energy Dense (ED) foods. vs "empty calories". ED foods are foods like your vegetables and fruits- these are very low in calories but high in nutrients- iron, calcium, vitamin C, b vitamins, etc! Empty calories are your processed foods- twinkies, hostess, white bread, all that nasty stuff; these foods are extremely high in calories and have slim to none nutritional value. These foods are obviously the foods you want to keep as your "cheats" and very limited. It's so hard to keep this out of your diet when you eliminate them because your body is so used to this sugar addiction, it kinda crashes in a way and your body begins to crave it. But you need to eliminate it and as much as it is gonna be hard, but the end results are gonna be awesome! 

Here's an awesome idea to substitute maybe a sandwich and it's sooo delicious!

Spinach salad with:

- 1/2 c Tuna salad

- 1/4c carrots

- 1/4 red bell peppers

- 1 cup sliced cherry tomatoes (I roast mine!)

- 2 T sesame seeds

- balsamic vinaigrette (I make my own- balsamic vinegar + EVOO)

Healthy snack idea?! Rice cake with BANANAS (yup, they're under what looks like a mound of chocolate) and melt a few pieces of dark chocolate in the microwave. Perfect snack to curb that little craving and it tastes s00o delicious :]

Now, if you're reading this right now, I advise you to immediately get off my site and go outside~ it's BEAUTIFFULLL :]