Potato and Cauliflower Burritos

School is out the kids are home and you are up and running. If you are thinking on what to make for lunch try this 30 minute recipe that keeps calories down but satisfaction levels up!

You will first need the following:
15-oz can fire-roasted crushed tomatoes
1 chipotle chile in adobo sauce, drained
2 cloves garlic, peeled
2 tsp canola oil
1 small onion, halved and sliced (1 cup)
1/2 tsp dried oregano
3 cups small cauliflower florets
1 medium Yukon gold or russet potato
(6oz.), cut into 1/4-inch cubes
3 tbs chopped cilantro
48-inch flour or whole-wheat tortillas warmed
1 cup grated vegan Monterey Jack cheese

First pulse tomatoes,chipotle chile, and garlic in food processor until coarse puree forms, in the meantime heat oil in large skillet over medium heat. Add onions and oregano; saute 2minutes. Stir cauliflower, potato, and tomato mixture, and season with salt and pepper, if desired. Cover, and simmer 10 minutes. Uncover, and simmer 5 minutes more, or until cauliflower and potato are tender. Stir in Cilantro. Divide cauliflower mixture among tortillas, top with rice, and sprinkle with cheese. Roll up tortillas,top with rice and sprinkle with cheese. Roll up tortillas, leaving one end open.

Enjoy a satisfying lunch

xo ginny

Frittata

Summer has arrived, my refrigerators are filled,  food consumption is way up there. The boys are eating like crazy, they are starved from the beach and their Crossfit workouts. I am thrilled. This is when I am happiest. Kids, friends, noise and sleeping bodies casually draped on couches as the teenagers crash at each other's houses.

I am out early tomorrow exercising then working,  so I have made a frittata for the crew for the morning. Easy to make, delicious and beautiful too.

This one for the boys I made simply as they like.  You can make a frittata with all kinds of different herbs, cheeses and vegetables.

I had leftover roasted sweet potatoes and Yukon Golds. I sliced up the potatoes into a small dice,
added Applegate organic chicken and sage sausage, diced as well and  mixed them into 12 beaten eggs and added salt and pepper with some fresh mozzarella.

I Cook it on the stove top til it sets then put in a preheated oven at 425* for approx 15 minutes. When the top is firm and and set with a beautiful light brown coloring, it is done. Cool for 10 minutes before cutting into. Great for breakfast, lunch or a romantic dinner in bed with a glass of wine.
To summer- xo ginny

My Super Lunch

Thankfully. And finally. A long overdue- quiet day to read, catch up on emails and plan.

I am relaxed, running no where, holed up doing research and listening to music.  Though after a few hours of intense mental stimulation and absorption, the stomach growls.  Hmmm, a quick jaunt to the kitchen. A quick glance into the refrigerator and the ideas begin to spin. Every food I eat serves a purpose other than to satiate my hunger. Food is fuel. For nourishment. Sustenance. I set out to create an ultimate nutrition-packed melange of sorts.

I take some kale (dark leafy greens have the most concentration of nutrients, calorie by calorie and are rich in nutrients and vitamin C, B, E and K which is beneficial to the heart, arteries, bones) chop it up and saute with some coconut oil. Then I add spinach (beta carotene, vitamin K, folate), throw in some dried cherries and pinenuts (anti-oxidants, fiber and more vitamin K), then realize I want it more complex, so I pop out the broccoli (fiber and calcium).  I cut it up quickly into small florets, slice up some beets (for iron) and add in with everything else. The coconut oil, because of its high burning temperature) allows me to cook it all hot and fast. Then I place my sauteed concoction onto a beautiful dinner size plate and drizzle a mix of freshly squeezed orange and lemon with a splash of apple cider vinegar on top. But wait- I'm not done.

I find some leftover home-made hummus that is still raring to go.  I put a dollop of this in the middle of the sautee and voila! A fast, beautiful and nutrient overloaded lunch for me. All in a matter of minutes.

I am truly grateful for the quiet  time for me to gather thoughts...relax into myself and reap the rewards of  my culinary improv session in my very own kitchen.  Solitude at its finest.  xo ginny