With only one hour between camp pick-ups, I needed a quick, healthy dinner for the road. Yesterday was stunning, and I had big plans for lounging at the pool.
Long before health clubs were cool, my family belonged to the Westerville Athletic Club. Sure, my parents worked out a little, maybe walked the track or played racquetball, but mostly we belonged for the pool. In the summers we spent every day there when we weren’t in overnight camp. Don’t feel like swimming? Too bad. Bring a book.
I can’t help but think of those days as I race to the pool as often as possible with my own kids. Except I wear a rash guard and swim skirt nowadays. And eat homemade dinners instead of the WAC’s pizzas.
VEGGIE WRAPS TO GO
Tortillas (homemade ones are totally worth it, if you have
time. Otherwise, try Trader Joes)
4oz. cheddar cheese
5 large sliced mushrooms
1 sliced onion
3 cloves chopped garlic
1 sliced green pepper
2 handfuls roughly chopped kale or spinach
salt and pepper to taste
Coat tofu slices with soy sauce and olive oil and let it marinade for a few minutes. Broil tofu for 10 minutes on each side.
Melt butter in a pan on medium-high heat. Saute onion and garlic until brown. Add kale and saute until soft (I add a little water and cover it to make it cook faster). Add pepper and mushrooms and saute until soft. Add salt and pepper.
Build your wraps with the veggie mixture, tofu slices and cheese and wrap individually in foil.