Lunchbox Veggie Wraps


One day at lunchtime, about a month ago, I was sitting down to dig in when my kids stopped me and said, “Mom!  That wrap is beautiful!  You should take a picture and put it on Facebook!”.  At the time, I hadn’t really given much thought to my quick-lunch-from-whatever-was-in-the-fridge.  But they were right, it was beautiful and they reminded me to not let an opportunity to motivate or inspire others to pass me by.  So I did it!  It got some attention, so I figured why not give you the recipe.  The wrap is perfect for a lunch at home or on the go, since it travels well.  It’s quite versatile.  You can basically whip something like this up with whatever you’ve got available.  Just use your imagination (and your veggies!).


  • Mixed salad greens
  • 1 small to medium size tomato, seeded and chopped
  • 1/4 avocado, diced
  • 1 small handful shredded carrots
  • 1 green onion (aka scallion) thinly sliced
  • clover sprouts
  • 1 Tablespoon balsamic vinegar
  • Whole wheat tortilla (Here I used a “Food for Life” Sprouted Grain Tortilla).
  • 1-2 Tablespoons Hummus (I like the spicy version!)


  1. Throw the veggies in a large bowl.  Drizzle with balsamic vinegar and toss to combine
  2. Heat up your tortilla, either on a preheated skillet or in the microwave (about 30 sec.)
  3. Smear the hummus on one side of the tortilla, cover with your salad.
  4. Roll it up, slice it in half and dig in!

So there you go!  Your very own beautiful, delicious, nourishing bistro lunch. Enjoy!!

Confetti Salad


They say we need to “eat the rainbow” everyday.  Getting the full spectrum of colorful fruits and veggies into your diet daily will help increase and insure your intake of a variety of phytochemicals and nutrients our bodies need to perform optimally. Well, this salad will definitely send you on your way over the rainbow.  Add some red (purple) cabbage and carrots and I think you’ll have the whole spectrum!   I used swiss chard here, but you can use any of a wide variety of greens.  Spinach, kale, and beet greens are all good substitutions too.  Beans and brown rice are not only good sources of plant protein, but they are very high in fiber too.  This salad is great served cold, room temp or warm, and is great for parties.  Sometimes its nice to have a healthy, colorful alternative to the traditional holiday party fare.  Have leftovers?  Wrap it up in a blanched collard leaf or toasted whole wheat pita, and you’ve got a great lunch on the run!



3 cups cooked brown rice

2 cups (or 1 14.5 oz. can) black or pinto beans, drained and rinsed

½ red bell pepper, seeded and diced

1 medium tomato, seeded and diced

1 small zucchini, diced

2-3 scallions (green onions) green parts only, thinly sliced

1-2 cups frozen corn (or one can, drained)

1 bunch Swiss Chard, tough stems removed, and chopped into small pieces

½ avocado, diced

2-3 Tablespoons rice wine vinegar OR balsamic vinegar

salt and pepper to taste


Place all ingredients in a large bowl and toss to combine. 

TIP:  If you want, you can put all of the veggies in first, leaving the greens for the top layer.  Then warm up the rice and beans and place them on top of the greens. Then toss to combine.  This will help wilt the greens a little and warm up the salad a bit too.  Can be served warm or cold.