Veggie Burger Wrap!

This is a recipe that I make for lunch often.  It is a nice change from my normal salads, though doesn't add too many carbs into my meal.  This particular wrap I made more like a sandwich because I was very hungry from a day of classes and walking all around campus.  Though, when I am not so famished, I will make it with one patty, cut the patty

 in half and lay it end to end so I can actually wrap up the contents.  For this recipe you will need:

• 1 Wrap (mine is a multigrain one)
• 1 (or 2 if famished) veggie burger patties
• Mayo
• Pesto
• 1 Slice Provolone Cheese
• 2 Slices tomato
• 1/4 an Avocado
• Lettuce

Start by cooking the patty, I used a George Forman grill but you can just as easily use a pan over the stove.  While the burger is cooking, you can wash and cut the produce.  Lay out the wrap and spread on the mayo and pesto, lay on the lettuce, slices of avocado, and cheese.  Once the burger is done cooking, lay it on the wrap and fold or roll it up and you are ready to eat.  

I hope you enjoyed this super simple recipe.  Be sure to leave comments or questions in the comment section and follow me using the button in the top right corner.  :)  

Tomato Soup!

This is one of the quickest, and most delicious recipes I know, and today just happened to be a gray, rainy, cold day...perfect to huddle up on the couch, enjoy a nice hot cup of tea, a good book, and a piping hot bowl of tomato soup.  For this recipe you will need:

• 3 Tbsp Olive Oil
• 3-4 Cloves Crushed or Minced Garlic
• 2 - 12 oz. Cans of Canned Tomatoes 
• 3/4 Can water
• 4 Chopped Celery Stalks
• 1 Medium Onion
• Salt
• Pepper
• Spices
• 6 Fresh Basil Leaves
• Croutons 
• Grated Parmesan Cheese 

Start by washing and chopping the celery stalks, onion, and garlic.  Put a large pot on medium heat on the stove, add in the olive oil and garlic.  Let it cook until it turns lightly brown and just starts to smell.  Add in the tomatoes, fill up one of the empty cans 3/4 of the way and add it to the pot.  Add in celery, onion, stir and let the soup cook for about 10 minutes. Add in the salt, pepper, basil, and other spices to taste.  Turn the heat down and let simmer for about 5-10 minutes.  Plate, top with croutons and grated parmesan cheese and you are ready to serve.

I hope you enjoy this great, rainy day recipe.  Be sure to leave questions and comments in the comment section below, and be sure to follow me using the button in the top right corner! :)

Breakfast Sandwich!

I normally have the worst time with breakfast foods.  I always am trying to look for something exciting to eat, without it being full of sugar or fat.  I love croissants, doughnuts, and pancakes, but those aren't something I want to eat every day for breakfast.  I was inspired when I went to a coffee shop and noticed they had breakfast sandwiches that they would put pesto on.  I thought it was a great idea and then tried to replicate something similar at home.  For this you will need:

• Small Whole Wheat Bagel
• Pesto
• 1 Egg
• 1 Slice Provolone Cheese
• 3 Slices of Tomato 
• Salt 
• Pepper
• Other Spices

Start toasting the bagel in a toaster or the oven, and by beating the egg in a small microwavable bowel with the salt, pepper, and other spices.  Put the bowel of egg in the microwave for about 1-1.5 minutes (I normally don't use the microwave to cook, but by putting it in a small bowel, the egg will cook in a circle that fits well on the bagel and it save time and dishes which is especially nice early in the morning).  Then take out the bagel, spread the pesto on both sides, add on the egg, cheese and tomato, close it up and you are ready to enjoy a great, healthy breakfast.

I hope you enjoy this recipe! Be sure to leave comments or questions in the comment section and be sure to follow my blog using the button in the upper right hand corner!!! :)

Cracker Crust Pizza!

This recipe is a great fresh, spring meal.  It can be cooked in an oven or over the grill, depending on weather. It includes a lot of fresh vegetables without all the carbs and has great texture.  To make this pizza taste really summery, I like to use pesto as the sauce because to me, nothing tastes like summer more than basil.  For this recipe, you will need:

• 1 Cracker Crust
• Pesto
• Fresh Mozzarella   
• Yellow Cherry Tomatoes
• Red Cherry Tomatoes
• Eggplant
• 2-3 Tbsp. Olive Oil
• Grated Parmesan Cheese
• Salt
• Pepper

Start by presetting the oven to 400 degrees F., cleaning and cutting the produce and fresh mozzarella.  Sauté the eggplant for 5-7 minutes in a sauté pan with the olive oil, salt and pepper to taste.  Remove it from heat and let cool. Take out the cracker crust and spread on the pesto.  Top the pizza with the tomatoes, eggplant, mozzarella, and grated parmesan cheese.  Put in the oven and cook until it starts to turn golden brown, about 10-15 minutes.  Take out and enjoy!

I hope you enjoy this quick, fun recipe.  Feel free to leave comments in the comments section, and be sure to follow me using the button in the upper right hand corner.  :)

Roasted Vegetable Pasta Salad!

             I love making pasta salads because they are perfect to bring for lunch.  Once made, it only takes me the time to put it in some tupperware and then I am ready to go, and it is served cold so I don't even have to go searching for a microwave.  For this roasted veggie pasta salad you need:

• Noodles (choose your favorite shape!)
• 2 Medium Eggplants
• 1 Bunch of Broccoli 
• 5-7 Tbsp. Olive Oil
• 2-3 Cloves of Garlic
• Salt
• Pepper
• Other Spices
• Yellow Cherry Tomatoes
• Red Cherry Tomatoes
• Fresh Mozzarella 
• Grated Parmesan

        Start out by washing the produce and preheating the oven to 400 degrees F.  Chop up the eggplants and broccoli into reasonable sized bits, then put them in a glass or ceramic dish.  Add in the olive oil, crushed or minced garlic, salt, pepper, and other spices.  For the spices, I often throw a dash in of what smells like it would go with the dish, in this case I put in some called Toasted Herbs. Mix it well with a spoon and put it in the oven to cook, the time depends on how tender you want the veggies to be, but it should take about 15-20 minutes.  Be sure to occasionally stir the vegetables to ensure even cooking and even spice distribution.  

        Start a pot of boiling water for the noodles and add some salt.  Then chop up the rest of the vegetables and cheese.  Put the noodles in and cook them according to the package.  Once everything is cooked and the noodles are drained, combine the noodles and roasted veggies in a bowl and put in the fridge to cool.  Once it is cooled, add in the fresh tomatoes and mozzarella cheese, top with a sprinkle of grated parmesan and it is ready to be served.  

I hope you enjoy this recipe! Be sure to leave any questions of comments in the comment section and you can follow this blog to get more fun recipes!  :)