That’s a Wrap

Exercise in review: How’s your running, cross training, walking, biking, swimming going?  I left out skiing although the weather this past week certainly leaves that as an option in many places. 

As for me, all running goals have been met except for the 60 minute run Saturday. I’m looking forward to that one even though the weather is suppose to be back into the teens. Oh Thank You NY Weather!!!      Shane will be ready to get back on his running “paws” and hit the road.  Yay Shane!  Not sure where we’ll be running.  If it isn’t too muddy, we may venture on some unexplored side paths through the parks.  Shane loves new smells.  I do as well although I tend to keep my nose a little farther away from the ones Shane likes to sniff.

Let’s talk camera settings. If you mess around with your camera settings, make sure you take note of what you changed.  If you leave changes in place and start shooting photos, check the very first photo you shoot to check for lighting and focus.  After all, it’s digital and not like you have to develop the film before you realize you screwed up.  So where am I going with this?  I was fooling around with camera settings a few days ago and forgot what I was fooling with. Consequently, I’ve been having a focusing problem.  I thought I might be suffering from excessive shaking…who knows?…drinking too much? ….nerves?….or heaven forbid..AGE? 

After taking the pics of tonight’s dinner, I decided to go through my camera settings and, sure enough, I had messed around with the focus and hadn’t put it back where it was suppose to be. Apologies for the fuzzy shots.  If you have an inner ear problem, the fuzziness may cause nausea. Please don’t think it’s my food  

How to make an Egg Wrap:  If you want to avoid using or maybe you just don’t have any on hand, the standard tortilla, try this GLUTEN FREE (at least one version) wrap.

I used two different ingredient combinations. The first is GLUTEN FREE and was for me which was meatless.  It is a lighter, less sturdy wrap.

• 1/2 cup EggBeaters + 2 whole eggs
• 1 TBS Asiago Cheese
• 1 TBS Parmesan Cheese
• 1 TBS Crumbled Feta Cheese
• Salt and Red Pepper to taste
• 1/4 cup Vegetarian Baked Beans
• 1 TBS olive oil

The second set of ingredients was for Ted’s Meatball Egg Wrap and had to stand up to the weight of the meatballs.  Plus, he eats more than I do.

• 1/2 cup EggBeaters + 4 whole eggs
• 4 TBS reduced fat milk
• 2 TBS white whole wheat flour
• 1 TBS Asiago cheese
• 1 TBS Parmesan cheese
• salt and black pepper to taste (Ted doesn’t like spicy – so no red pepper)
• 3 meat balls
• 1 TBS olive oil

Beat together all the EggBeaters, Eggs, cheese, salt and pepper. For the meat wrap, beat the EggBeaters, Eggs, milk, flour, cheese, salt and pepper.

Place the grill pan on medium heat and heat the 1 TBS oil.  For which ever wrap you are making, when the pan is hot, add the egg mixture.

When the egg mixture has cooked just so you can move the spatula freely underneath, and the top is barely liquid,

add your beans…

(sorry for the blur as previously explained)

or add your meatballs…

Now fold one side over the contents in the middle

and fold the other side over

Important:  If you cook the heavier (meatball) wrap too long, it will not fold without cracking.

Serve with a vegetable and salsa.

A very good, quick and easy, extremely nutritious meal. Enjoy!

Joanne