ME, Packing My Lunch
Hello! Just checking in and posting a lunch idea recipe I promised to some friends. Currently we’re at a wedding this weekend in Kansas City, Missouri. Eric’s cousin’s wedding, actually. This is his hometown. Did I ever mention that to you? Well, I’m seeing this city for the first time and it’s beautiful. More about that later though, right now I want to tell you about these spinach rolls….
I have two main goals that’ll be running through my mind at least until the end December.
1. Get back into a regular fitness routine (We just got ourselves some fitbits!) to take care of my body beyond just eating more vegetables
and 2. finish my degree.
Packing my lunches supports both of these goals, and so I’m making it a point to do it regularly.
This is me though: when there’s little forethought into what I’ll eat before I get ravenously hungry, bad decisions get made and lots of money gets dropped. Panera Bread + Saloniki + Grubhub, I love you for your convenience and your close proximity to our apt, but you aren’t helping me be the best version of myself. It’s sort of a form of self-love when I plan ahead, and make the effort to pamper my lunch box with things beyond the typical PB&J sandwich. Instead, with some things that feel a little more special. Things that get me a little more excited about eating lunch that’s from a box.
And my answer last week was ROLLS. Turning sandwiches into wrap, and then cutting them in rolls exposes all the inside layers, and that extra step makes the experience more visually exciting. For these rolls, the butternut squash makes it even better, giving it a creamy sweetness that irresistable this time of .year.
Here’s how I made it: You’ll need
- 1 medium butternut squash
- olive oil for drizzling
- salt to taste
- 1 medium red onion
- fresh spinach leaves
- sandwich wraps
- garlic hummus
- sundried tomatoes in olive oil
- (pesto is good too if you like it even brighter and salty in flavor
I peeled, seeded and cubed a medium butternut squash. Tossed it in olive oil on a sheet tray, sprinkled it with some salt, and put it in a 450 degree oven to roast for about 45 minutes, tossing it halfway through.
After the squash softened, I scooched it over a bit on the sheet tray, and added a medium red onion that I thinly sliced. (Spread the onion out a little bit so it cooks evenly, and put the pan back in the oven for about another 15 minutes until the onion softens).
Then it was time to assemble the wraps. Spread on the hummus
Layer on the spinach
add the butternut squash, tomaotes, and onions. Roll, and cut! And pack!
Here’s another wrap I made just like this. It has goat cheese slices (from Trader Joes! woot woot), pesto, sundried tomatoes, butternut squash, and spinach on a whole wheat wrap.