Veggie Egg Anytime Wrap

For the last 2 months, this wrap has become a very popular lunch or supper option when I don’t feel like cooking but still want something quick, easy, and healthy.  It’s super tasty, incredibly flexible, and ready in about 5-10 minutes.

Veggie Egg Anytime Wrap

1/2 tbsp olive oil

1/2 zucchini, diced small

1/4 onion, chopped fine

handful of kale, finely sliced

1/4 red pepper, diced small

2-3 eggs, beaten

1 whole wheat tortilla

1-2 tbsp of herb and garlic cream cheese

salt and pepper to taste

1. Heat olive oil in a non-stick skillet on medium-high heat.   Add onions, red peppers, zucchini, and kale.  Season to taste.  Cook till onions are translucent and other veggies are soft.

2. Pour eggs over top, spread out on the bottom of the pan.  Cover and cook on medium until eggs are set, 3-5 minutes.  While the eggs are cooking, spread the cream cheese on the wrap.  Once the eggs are done, place on top of the wrap, fold and serve.

Variations: 

Use different veggies:  Mushrooms, pre-cooked and shredded potato or sweet potato, asparagus, spinach, tomatoes, jalapeno, etc

Seasonings:  Dill, rosemary, basil, cyanne pepper, red pepper flakes, garlic

Sauces/spreads (instead of the cream cheese): Salsa, hummus, bbq sauce, ranch dressing.

Other toppings: Cheese (very good with brie melted on top)

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Pumpkin Overnight Oats

I’m sure you are all tired of hearing about school stuff, but I got a response from Manitoba Student Aid last night and am SO excited about it I can’t help it!  I am official eligible for $2750 of assistance.  $1900 of that is from Canadian Government Grants!  I don’t have to pay back a grant!  I only have to repay $800 of the money I’m getting from the government.  It’s very very exciting.  I don’t know if it will cover all my tuition, but it will cover a very large chunk of it.  Now all I have to do is register for classes in august and see how much the bill comes out to. 

Another great thing is that Adrian is going to be here by the end of August and will be staying for 6 months.  I’m excited and rather stressed about it right now.  I want to start doing some serious cleaning and reorganizing to make sure there’s room for his clothes and just because it does need to be done.  I have some boxes that I never ever look into that need to be cleared out and want to get some clothes ready for value village or mcc.  It will make more room in my closet and dresser which will be nice.  I also have a plan for something special that needs to be sorted out by the time Adrian gets here but I can’t say what it is because he reads this!  Fingers crossed everything will work out.

Now…pumpkin overnight oats which weren’t done overnight.  I have plain canned pumpkin in my fridge, leftovers from an attempt to make hot pumpkin oats which I ended up not liking at all.  I love pumpkin and didn’t want it to go bad.  The pumpkin deserves better then that.  I’m also out of bananas and am missing my overnight oats.  Last night I had a revelation!  What if I used canned pumpkin instead of bananas in my oats and add pumpkin pie spice and extra cinnamon?  It would be pumpkin pie in a ziploc twistylidded container.  Pumpkin pie with no crust!  My brain, which was half asleep at the time, was convinced it couldn’t go wrong.  Surprisingly the next morning I actually remembered to try this, so it was thrown together literally 2 minutes before I left for the bus.  It started to thicken immediately, I probably could’ve eaten it right away.  It does need more sweetening then overnight oats with banana does, but I don’t care! 

Pumpkin Pie Overnight Oats

1/3 cup rolled oats

2 tbsp ground flax or chia seeds

1/2 cup plain canned pumpkin

3/4 cup non-dairy milk (I use soy)

3/4 tsp pumpkin pie spice

1/2 tsp cinnamon

1-2 tsp agave nectar  (totally going to try maple syrup next time)

Mix in a bowl or twisty-lidded container before leaving the house or going to bed.  Get to work or wake up in the morning and chow down. 

Verdict?  I love pumpkin pie filling.

Vegan Multigrain Pancakes (AKA Pannycakes)

I’ve been meaning to post this all week but I first had to take the time to figure out how to get pictures off my cell phone without having a phone plan.  I made pancakes on Wednesday for supper and they were super tasty.  They were Vegan Multi-grain Pancakes layered with bananas, real maple syrup and mini m&m’s.  Next time I’m going to use bittersweet chocolate chips as the mini m&m’s were too sweet, which is weird for me.

Vegan Multi-Grain Pancakes

1 1/3 cup Whole Wheat Flour

1/3 cup Oats

1/3 cup Yellow Cornmeal

2 tsp Sugar

2 tsp Baking Powder

1/4 tsp Baking Soda

1/4 tsp Salt

2 cups Soymilk or other non-dairy milk

2 tbsp honey

1. In a medium bowl, combine the flour, oats, cornmeal, sugar, baking powder, baking soda and salt.  In a large bown, whisk together the soymilk and molasses until blended.  Add the dry ingredients, mix untill just blended.

2. Heat a griddle or large heavy non-stick skillet over medium-high heat.  Pour approximately 1/2 cup batter per pancake and cook until many bubbles appear, about 2 minutes.  Flip and cook until the 2nd side is golden brown.

3. Layer pancakes on plate with bananas, pecans, chocolate chips and maple syrup.  You can freeze leftover pancakes in ziploc bags and reheat in the toaster.

Vegan Overnight Oats Take 2 And More…!

Apparently my first review of vegan overnight oats was wrong.  Since making them the first time I have made them about 4-5 times a week.  I don’t even add any maple syrup or honey before eating them, I’ve gotten into the habit of sprinkling chocolate chips or pecan (or both) on top and having at it!  I’ve gotten over the texture and really like the flavour that the flax seeds provide.  Between that and green monsters, I’m going through bananas like there’s no tomorrow.  Tonight the goal is to make something with my Bok Choy I purchased.  I can’t find the recipe that prompted me to buy the bok choy, leading me to believe that organizing my recipe collection did NOTHING.

On a completely different note, I’m getting a decent amount of cash next week and have some money to spend.  I’m struggling trying to figure out what to do with it.  I really need a new bra or two, could use some workout clothes, and need more work tops.  Honestly I could use another pair of work pants and Capri’s too.  The problem comes in that clothes for me aren’t cheap right now and if I do spend the money on what I need right now, what happens if it doesn’t fit me in a few months?  I hate wasting money.  Another thing I’ve been looking at is buying a used treadmill off kijiji or a mattress/box spring for my bed (although I don’t think I’ll have quite enough for a mattress after catching up the last of my bills and getting an oil change for my car). The other options for the extra are more fun and not necessarily needed things…things like a 1 Terabyte Hard Drive for my computer because I’m running out of space, or a Playstation 3, or a second TV.   Even tho I haven’t gotten a response from the University of Winnipeg yet, I should start saving up for books just in case.  I did set up an automatic savings withdrawal to my ING tax-free savings account of $50/week, which should be enough by the time I have to buy books.  Hopefully I can get a student loan for my tuition, otherwise it won’t matter if I can pay for my books!

Vegan Overnight Oats

One of the blogs I read every day is Oh She Glows.  She’s started a number of trends in the blogging world like Green Monsters and, to a lesser extent (I think), Savory Oats.  Lately it’s been all about Vegan Overnight Oats.  I decided I was feeling brave Monday night and made a bowl before going to bed. 

Vegan Overnight Oats

1/3 cup regular oats

3/4 cup non-dairy milk

2 tbsp ground flax seed

1 small ripe banana, peeled and smashed

1/4 tsp vanilla extract

Directions: Mix ingredients in bowl, cover with saran wrap and place in fridge overnight.  In the morning, remove from fridge, stir and add magical extras!

Magical Extra Ideas:

nut butter

maple syrup

chocolate chips

honey

fresh fruit

granola

nuts

I did mine with cashew butter and maple syrup.  My verdict?  It was ok.  I might make it occasionally as it was very easy and I could put it into a tupperware container at night, put the extra toppings on in the morning and take it to work.  The flavour was good but the texture wasn’t my favorite…it was kind of oozy and almost gummy, probably due to the ground flax seed.  At least it was tasty!

Oatmeal Revelation

I don’t like oatmeal with dried fruit.

😮

After making my steel cut oatmeal for a few weeks with a variety of dried fruit, I’ve added nuts the last two times and prefer it with just nuts.  The fruit just gets too bland and doesn’t really taste like anything after 8 hours in a slow cooker.  My new favorite recipe is as follows:

1cup steel cut oats

3 cups water

1 cup soymilk

1/2 cup pecan pieces

1/2 cup walnut pieces

cook for 8 hours in a 2 quart slowcooker on low.  Serve with honey and soymilk.

I also bought some agave necter I’m going to try with it tomorrow.  I’ve been intrigued by “Green monsters” and want to start trying it.  Most of the recipes I’ve seen have included protein powder to make it more filling, and while I’d like to try it, I can’t justify spending the $40 on a container of protein powder right now.  If/When I find a roommate I’ll probably pick some up.

Inspiration-less

This week has been a pretty un-inspiring week for food.  I’ve been taking wraps for lunch, eating steel-cut oatmeal for breakfast (which really gets my metabolism going apparently), and something really easy for supper.  Monday was a chicken and mushroom sautee with pasta and tuesday was a frozen pizza with leftover pizza last night.  The oatmeal in the morning has been driving me crazy tho.  I finish my bowl of steelcut oats with dried fruit, honey and soymilk around 7am.  By the time 8 or 8:30 rolls around I’m starving again and I tend to remain hungry till after lunch even tho I will eat during my first 15 minute break.  I’m also taking suppliments in the morning, including Chromium which has been shown to help insulin work more efficiently, but I still don’t think I should be so terribly hungry right away.  I’m going to keep it up for awhile longer…we’ll see how it goes.