I’m going to Miami tomorrow!! Woot!
Since I knew a crazy party weekend was on the horizon I made sure not to eat out too much this week. It was pretty easy to do with all the gorgeous local goodies in my fridge and my wallet sure appreciated it!
I’ve been eating a lot of salads lately, they’re one of my summer staples, but this week I wanted to shake things up a little bit. Enter the cooked salad.
If you’re scratching your head and saying that’s a pan of roasted veggies, you would be right. Technically. I lightly roasted corn on the cob, baby bok choy, cauliflower, broc, carrots, mushrooms, paprika, cayenne and lots of garlic with the intention of eating it cold.
A cold bowl of veggies = salad.
Okay, maybe you’re not convinced but just nod anyway, it’s a salad to me!
Making a huge pan meant there were plenty of leftovers, perfect for a veggie wrap!
A Flatout wrap
Chopped up roasted veg
1 scrambled egg & a dash of soy sauce
Roll up and heat, flip over and repeat and you’ve got yourself a meal in less than 5 minutes!
This was reallllly good!
What is your favourite type of vacation? I love road trips and discovering new places but there’s just something so relaxing about the beach!