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My latest obsession? Salad rolls. Once I got the hang of the weird rice wrappers, it was pretty simple to make these. Extra bonus – they make great compact lunches and last a couple days in the fridge depending on what veggies you put in them. These have 2 wrappers per roll filled with rice noodles, zucchini, red onion, carrot strips, squash, cooked tofu & red leaf lettuce. There’s a ton of recipes for peanut sauce. I basically just scooped some peanut butter in a bowl, added a couple tablespoons of warmish water, a splash of tamari sauce, a tsp of rice vinegar & sri racha to taste.
Super low fat burrito: Black Beans, Roasted Butternut Squash & Onions, Brown Rice, Whole-wheat flour low-fat tortilla, Fat Free Tillamook sour cream, & Fresh salsa.
The picture was taken in the middle of my munchfest but i wanted to show just how ugly this hidden beauty is, the butternut squash is definately the missing ingredient i was looking for.
I’m all about bringing home-made Burritos to work for lunches b/c I ride the bus to work and look for the easiest and fastest healthiest ways to eat at work. In the morning i grab a small container that already has the beans-rice-squash mix, a folded up flour tortilla in a little baggy, and then i spoon in a little dallop of sour cream into a tiny jar with some fresh salsa. everything is premade from a couple nights previous and ready for me to throw in my bag and run out the door. When i”m in the break room, i warm up the rice mix and put the tortilla ontop of the steaming hot rice. this way, by the time i get to my cube, the tortilla is warm and flexible and ready to be wrapped into a burrito! its super easy and beats the hell outta a boring sandwich or last nights leftovers.
* special Thanks to Woodz for putting 2 & 2 together!
