Vacation sure was nice while it lasted.
Honestly—aside from writing an abstract on hypertension—I didn’t accomplish a whole lot during vacation, and that is just fine by me. My brain feels well rested. Ready to think and be used once again.
That being said, the first day back always feels a little rough. Especially since I was starting my clinical rotation at the hospital for the first time today. Obviously, I needed a fun lunch to feel excited about. Something to make getting up at 5:00am just a little bit easier.
Last night, I made chef salads for the family and topped each one off with a few scoops of roasted veggies that had been drizzled and deeply caramelized with a splash of balsamic vinegar. Sweet onions, peppers, carrots, and baby portobello mushrooms.
I forgot how much I love this simple flavor combination.
One of the (many) things that I love about roasting vegetables, is that any extras can be incorporated into the following day’s lunches and dinners. Breakfast, even!
And so, roasted vegetables became my very special lunch for today. I reheated the veggies in the cafe’s microwave, scooped them onto a whole wheat wrap from home, and finished it all off with a salty bite of feta cheese.
(p.s. As much as I love roasted veggies, the feta definitely made this meal! )
The first day back can be terribly unsettling.
What time will I eat? Will I have the time to eat?
Where do I go? What was that persons’ name again? And the worst: I think I’m lost.
Yes, I had time to eat. I’ll learn peoples’ names eventually. And it’s impossible to get completely lost, even in an unknown hospital, because there’s always somebody around to redirect me if I look worried enough…ha!
A fun group of snacks and a tasty lunch didn’t hurt either.
- Chocolate Chip Z-Bar
- Almonds mixed with fancy raisins
- Sliced papaya
Roasted Veggie Wrap
Roasted veggies make for a fine lunch-to-go. Make extra during the weekend to carry you through at least the beginning of the week. For easy lunch options, you could easily mix the veggies with brown rice and baked tofu or chicken for a complete meal. Or serve them alongside a piece of grilled fish. Or simple eat as-is, with roasted garbanzo beans and a dollop of gaucamole.
Or, roll the veggies into a whole wheat wrap and top with feta cheese.
Whichever way you serve them, roasted veggies offer you a whole lot of nutrition and a whole lot of flavor. Enjoy!
- Mixture of your favorite vegetables, sliced to desired thickness (the thicker pieces will require longer cooking time)
- 1-2 tsp olive oil
- sea salt and pepper
- whole wheat wrap
- feta cheese
- Preheat oven to 425 degrees F.
- On a rimmed cookie sheet, toss vegetables with oil, salt and pepper. Place in preheated oven for 10 minutes. Stir around. Return to oven for another 10-15 minutes, or until vegetables are cooked as desired (browning is recommended! ).
- Place on a whole wheat wrap, top with feta cheese and enjoy!
Question: What do you do for work (or as a student)? Do you enjoy it?