Whew! I am totally worn out. After four days and four nights in Athens, I have attended a conference, run a half marathon, and eaten lots of delicious food, and while I’m not quite ready to forge ahead toward a five-day work week, it’s nice to be home. Tonight’s lunch prep is simple and features some of my favorite, tried and true ingredients. Pay special attention to the high fiber, low carb tortillas I’ve featured in this recipe as well as in previous entries. They’re a great way to mix up a sandwich, wrap, or Mexican dish because they’re full of fiber and very low in calories. I know that I just featured kale last week, but I couldn’t help but buy a bag of shredded kale, broccoli, and brussels sprouts at Trader Joe’s this afternoon on our way out of Athens. What a great idea! I also bought a bag of multicolored carrots, so I thinly sliced a few of them and threw them into the kale melange for color and crunch.
Turkey and Brie Tortillas
10 5-inch high fiber, low carb tortillas
7 oz. brie, cut into slices
8-10 thin slices of deli turkey
Heat a grill pan or large skillet to medium-high heat and spray with cooking spray. While pan is heating, assemble five of the tortillas with an even distribution of the turkey and brie and top each one with another tortilla. In batches, grill the tortillas for about 2 minutes on each side. Let cool, then slice in half.
Kale and Carrot Salad
about 5 cups of shredded kale, brussels sprouts, and/or broccoli (I used the Trader Joe’s cruciferous collection)
3 carrots, peeled and sliced thinly on the diagonal (I used one purple, one yellow, and one white)
1/4 cup olive oil
4 Tbsp. dijon mustard
1/4 cup apple cider vinegar
1/2 tsp. black pepper
1 tsp. salt
Toss the kale mixture with the carrots. In a jar, shake the remaining ingredients together, pour over salad, and toss to combine. This salad can be dressed and refrigerated for a few days.