Last night we got back from BarCampSD3 pretty tired and not willing to do much, and that included foraging for food. Heck with it, I decided, I’m going to take the initiative and order a pizza. Unfortunately, my dead brain cells thought a chicken bacon ranch pizza from Papa Johns would be a good idea. Oof. Even Sam, the man who got excited at the idea of the Carls Junior double pastrami burger, felt quite ooky after that meal choice.
So today has been all about yinging that yang from last night. I didn’t even want breakfast, and lunch was very light. But what about dinner?
Taking some cues from @rocknrollgeek’s talk at BarCampSD3 about sandwiches, and a few hints and tips from Hungry Girl, I made a rockin’ sandwich wrap tonight.
- 2 Morningstar Farms chik’n strips
- light sprinkle of mozzarella-flavored veggie shreds
- 2 Tbsp Wholly Guacamole
- 2 tsp spicy mustard
- some shredded mixed cabbage and carrots from a bag
- thinly sliced cucumber
- chopped tomato
- 1 low-fat, low-calorie whole wheat tortilla
Cook 2 chik’n strips for about 1 minute in the microwave. Remove, top with veggie cheese, return for 15 seconds. On a separate plate, cook tortilla in microwave for 10 seconds (to make it pliable). Take out of microwave, spread on guac and mustard. Arrange chik’n strips. top with veggies. Wrap that bastard. NOM.
I served that up with a few organic oven fries, which were enhanced with some creole seasoning and ketchup. Overall, I kept my caloric intake under 500 calories, and less than 10 grams of fat. A total turnaround from last night, and it tasted a lot better.
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I know there are those of you who are skeptical about vegetarian replacements. The thing to keep in mind about these products is that while they’re getting closer to their fully bad-for-you counterparts, they don’t quite taste exactly like them. However, they do stand on their own in the flavor department, and if you’re willing to suspend your disbelief and open your mind, they can be quite surprising.