Fuel Yourself During COVID- 19: Egg Veggie Wrap, and tips for storing fruit

While I can get the produce I will keep trying to get produce. My family and I love it. Yup you read that right. My kids both, 10, and 11 years old love this wrap. They love the veggies I give them, and will eat it.

I know I am lucky, but it is partially well mostly not luck. I have feed them veggies since they were little and only asked them to try them out. Saying, “I know that you may not like them. Not everyone likes everything, but at least try them out and see.” This got them to be willing to try, even if they don’t like them. =)

But that is beside the point of this blog post. If you are here for the tip here it is:

Freeze berries that are about to go off. For instance, these strawberries.

They were not the best looking, I washed them placed them in a ziploc bag laid them flat and then put them in the freezer. It will stop the aging process and then you can use them in baked goods, or even frozen beverages. Like a smoothie, or even adult ones like a margarita. I don’t drink but I have many friends that do. =)

Bananas we as a family prefer our bananas with slightly green tops to them, so when they get to the very brown spotty stage no one will eat them. I peel them and freeze them so that we can use them in banana muffins, bread, protein drinks and smoothies.

You can of course do this with other fruits, like apples, other berries, and veggies.

Potatoes you can dice them up, par boil them and then freeze them. Then use them in a soup, side dish mashed potatoes, or morning hash.

Enough of that prattling on, here is what I did for the egg sandwich wrap.

This is an easy very minimal cooking lunch/breakfast type of meal. Full of protein, fiber, some fat, and great raw nutrients.

This is:

  1. Vegetarian
  2. Low Fat
  3. High Protein
  4. Filling
  5. Can be gluten free, depending on the wrap you use

Egg Veggie Wrap

Ingredients:

  1. 2 eggs scrambled, I often do it with egg whites
  2. Slice up any vegetable you like, I used, cucumber, bell peppers, spinach, red onion, tomato
  3. Jarred jalapeno, this gives a little salty spicy flavor burst.
  4. Jalapeno Jack cheese (this is optional but is a great way to add a little more fat to the meal)
  5. A wrap of some sort. Tortilla, or this was a sun dried tomato wrap (I found them in the tortilla section of my local store)

Directions:

  1. cook the eggs in a scramble, when eggs are done place cheese over them to let it melt.
  2. slice veggies
  3. place wrap down, add egg, veggies, jalapeno
  4. fold over sides of wrap, tuck up bottom of wrap (or edge closest to your torso), and roll over.
  5. enjoy

stats:

Calories 508, Fat 23.8 g, Fiber 5.5 g, Carbs 48.2 g, Sodium 990 mg,
Protein 29.9 g


That is all she wrote folks. I hope this helps you come up with some healthy meal ideas. I hope the tips help you when dealing with product that might be going bad soon. Keep working to make yourself better. Keep trying to eat well and treat your body right.

During this pandemic, you can stay away from the highly processed food, with some tips and tricks to help you along the way.

Thanks for reading. Have a great day, and be kind to yourselves and others. This is a time of upheaval, and turmoil.

Onigiri Rice Bowl – Spicy Salmon Mayo

I am half Japanese and I tend to have cravings that sometimes are hard to fulfill. Sometimes it is just a lot of extra work to form them into balls. So I just made it into a bowl.

I would normally add seaweed to it, but I ran out. I know… I know… I am going to loose my Asian card cause I don’t have seaweed in my house.

So when I don’t have time between my job, and dealing with my kids, and the rest of the household chores I just made it in to a bowl.

In Japan there is a thing that is famous around the world. Used for lunch boxes all over the country. I remember getting them in my lunch box and I would get so excited. Onigiri! Onigiri is what we call rice balls. There are many kinds of onigiri with many kinds of fillings. I love many of these flavors/combos, Umeboshi (pickled plumb, a favorite of mine), Tuna Mayo, kombu (simmered seaweed), shrimp, just to name a few. Another one of my favorite is spicy salmon mayo or Shake Mayo (pronounced sha kay mah yo).

Today I made a spicy salmon mayo onigiri bowl.

I really recommend you try it if you can. Luckily it is super easy. I added other fresh veggies to it cause I wanted some more veggies.

Spicy Salmon Mayo Onigiri Bowl

Ingredients:

  1. 1 cup of cooked rice
  2. 1/2 cup shredded raw carrots
  3. 1/2 cup of sliced mushrooms raw
  4. 1 green onion sliced raw
  5. 2 radishes sliced raw
  6. 2.5 oz of salmon in a pouch/can
  7. 1 tbs of mayo
  8. Sriracha to taste
  9. salt and pepper to taste
  10. seaweed (optional but so tasty)

Directions:

  1. Cook rice to direction on package
  2. Mix together salmon, mayo, sriracha, salt and pepper.
  3. Add salmon mixture to rice, add veggies to rice, and enjoy.
  4. (alternate toppings to add, seaweed, sesame seeds, umeboshi)
This is not my image. It is just the product I use.

Stats for the lunch:
Calories 401, Fat 12.9 g, Fiber 3.4 g, Carbs 51.5 g, Sodium 536.3 mg, Protein 17.9 g

The salmon mixture is what you may find in a spicy salmon mayo onigiri. I just put it on the outside, because I don’t have time to mold the rice into balls. But you know what it tastes phenomenal and looks beautiful to boot. Is it in the cute shape of a rice ball with seaweed? Nope but it is just as good.

Its also healthy, full of fresh veggies, low in fat, full of protein, and oh so tasty.

Like I said I would have added seaweed, but I did not have any.

I love this kind of lunch. I thought you all might. So I thought I would share it with you. I hope you get a chance to try this. Let me know what you think. Thanks for reading this.

Healthy Lunch…Breezy Caprese Salad

This my take on a fast Caprese salad. I used tomatoes, cucumbers, dried basil because I forgot to get fresh basil at the store, and mozzarella pearls. For the dressing I used balsamic vinegar and a garlic olive oil, seasoned with salt and pepper to taste.

This is quick, easy, healthy, and most importantly delicious.

Recipe:

  • Tomatoes diced
  • cucumber diced
  • pearl mozzarella
  • balsamic
  • garlic infused olive oil you can sub regular olive oil
  • basil fresh preferably or dried
  • salt and pepper to taste

Directions:

  • Chop veggies to bite size
  • Toss veggies and mozzarella
  • in a separate bowl lightly mix oil, salt, pepper, and basil. Drizzle with dressing and enjoy

Stats:

Calories 253, Fat 17.7 g, Fiber 3.7 g, Carbs 11.6 g, Sodium 146 mg, Protein 17.1 g

Thanks for reading this far. Let me know what you think if you get to try this.

Tasty Taco night… Better than Take away Tacos

Who needs take away when you can make beautiful tacos at home? Remember fitness is a way of life, a journey. So learning how to cook well for yourself is very helpful, and you don’t have to rely on take away.

I am a professional chef, and have a Culinary degree, with a specialization in Baking and Pastry.

This is what I make for my family at home. We love taco night and my kiddos love to eat my tacos. Currently my son and daughter are asking for another taco. He ate three already. I would say that is a good sign. These are all whole foods, and things I know where they came from.

The recipe includes the Pico De Gallo, and ground beef mixture. I have noticed that I have readers from all over the world so I will try to add appropriate measurements where I can to help you out. Some may wonder what a Pico De Gallo is, it is similar to a salsa, however, it is not as liquid and sauce like as a salsa. Pico De Gallo is also very fresh and you can add what you like to it.

I set up a taco bar, and let the kiddos decide what they want on their tacos. They both request all of the toppings. I love that my kiddos will eat lots of veg. Starting good habits early will carry them through life. That is the hope at least.


Pico De Gallo Recipe

Ingredients:

  • 1/2 onion small dice
  • 2 small tomatoes diced or about 25 heirloom cherry tomatoes
  • 1/2 seeded jalapeno
  • 1/2 lemon juiced or a lime
  • Salt and pepper to taste
  • 2 tbs or Euro 1/2 oz of cilantro chopped – (if you don’t like cilantro leave it out)

Directions:

Dice onions, dice tomatoes, small dice the jalapeno, add all ingredients to bowl. Squeeze lemon over your clean fingers to catch the lemon pips. You want to make sure to add lemon or lime as the acid really will brighten the flavors of your Pico.

Ground Meat Recipe

Ingredients:

  • 1 lb or Euro 454 g of ground beef or I also like ground turkey
  • 1/2 onion diced
  • 1 tbs or Euro 1/4 oz ground cumin
  • 1 clove garlic
  • 1 tsp or Euro 1/4 oz paprika
  • 1/2 tsp or Euro 1/8 oz of cayenne pepper or ground chipotle pepper (add more if you like spicier)
  • 1/2 cup or Euro 4 oz Beef stock or Turkey stock or Vegetable stock to taste
  • 1/2 seeded small diced jalapeno
  • oil enough to coat bottom of pan
  • salt and pepper to taste

Directions:

Dice the onion and saute on med/high till soft and caramelized, add meat, while it is cooking add spices on top. Brown the meat and cook till thoroughly done. Drain extra fat from pan, and add stock. Taste and add salt and pepper to taste. Bring to a simmer and let simmer for about 5 minutes.

Tips:

  • I take corn tortillas and toast them over the open gas flame on my stove.
  • You can add more ingredients to the meat mixture. Granulated/Ground garlic, Cilantro, and ground coriander.

The following is the stats for one taco:

Calories 143, Fat 5.6g, Fiber 1.9g, Carbs 13.3g, Sodium 209.1mg,

Protein 9.6 g