I think I mentioned that this was too be a completely miscellaneous blog, basically just encompassing bits of my life… not like anyone cares, but it gives me something interesting to be doing, and an excuse to be up near midnight on a school-night, like I was yesterday, slaving over that Dresden Dolls post. Speaking of music, right now I am listening to a Canadian band called Stars – their dual albums, Do You Trust Your Friends? and Set Yourself On Fire are absolutely brilliant.
“When there is nothing left to burn, you have to set yourself on fire.” – Stars, “Your Ex-Lover Is Dead”
Anyway, here is time for a different portion of my blog. I am an absolute crazy food addict – not addicted to eating, just addicted to eating good food… if that makes any sense. I made the yummiest wrap today, and I figured I might as well post the “recipe” for it here. I’ll also post the recipe for breakfast – chai oatmeal, a recipe that I found on the internet and modified a little bit, and it is pure heaven. Unfortunately, I was stupid and didn’t take any pictures… just use your imagination, I suppose. Besides, even when it’s good, oatmeal is nothing special to look at.
Roasted Vegetable, Cheddar and Pesto Wrap
- 10 inch whole grain tortilla
- 1/4 cup finely grated carrot
- 30 grams sharp cheddar cheese, grated
- 1 – 2 tablespoons pesto
- 1/2 zucchini
- 1/2 red pepper
- Strips of portobello mushroom.
- Mixed greens
Cut the red pepper and zucchini into thin strips, and roast them with the portobello mushroom. Usually I roast them on our panini press, without adding any oil or anything, but they can be done in the oven as well. Just keep going until they are lovely and cooked and tender. At the same time, pop the tortilla into the microwave for a couple of seconds to make it soft and roll-able. From there, it is super simple. Spread the pesto onto the tortilla, all around except for the inch around the edges, and then lay the strips of mushroom, zucchini and red pepper, all facing the same way. On top of that, put on the cheddar, and then the grated carrot, pile some mixed greens on top of that for crunch and mouth-feel, and wrap it up. My method for this is messy and largely ineffective, so I will not bother explaining it here. Anyway, this is simple and yummy. It can be eaten hot right on the spot, or cooled down and packed as lunch – I prefer it with the contrast between cool cheese and carrots and pesto and warm tortilla and vegetables, but it is delicious and healthy either way.
Chai-Spiced Oatmeal
- 1/2 cup old-fashioned oats
- 1 cup low-fat milk
- 1/8 teaspoon coriander
- 1/8 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 2 teaspoons maple syrup
Put the milk and spices in a small saucepan, and simmer for about five minutes, or until it starts smelling spicy and wonderful. Then, make sure heat is low-medium, and add in the oats, stirring occasionally to make sure that it doesn’t burn and stick to the bottom of the pan, until the oats have pretty much absorbed the milk and spices, then mix in the maple syrup and stir for a minute or two more. Serve hot, preferably with apples or blueberries, or both, as I did this morning. Using milk instead of water makes this really thick and creamy, and the spices add so much flavour that, even though there is only a little added sweetness, it tastes like much more. It was so good this morning! I also made myself chai for the bus ride, with hot milk and a tiny bit of sugar. What could be better than a double chai hit in the morning?
Peace and love <33333 Gillian
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