Like most of you, I have good weeks and bad weeks.
Lately – and it’s probably just the crazy-hormonal pregnancy thing – this seems more pronounced than ever. The last week has been a challenging week for me.
And, as much as I want to be able to share a funny story and make you smile today, I just don’t have it.
Nothing is really wrong, but all of a sudden I feel overwhelmed by stress. The kind of stress that wakes you up at 2am and keeps you up.
How on earth am I actually going to give birth naturally? Given my age is she really going to be ok? Will I be ok? How am I going to take care of a baby once she gets here? Will my boys miss out? How am I going to continue to make money with all the personal “stuff” I have to do? Will I be enough?
The truth is that though I was already pretty dang overwhelmed without a baby, I had just recently started to rediscover a little balance in my life. It took me nearly 8 years, but I was kinda getting a hold on this whole work at home – homeschooling mom thing.
And now I’m afraid that I’m going to lose that – the part of me that was starting to think about what made me happy again and who was able to just enjoy the boys without worrying about all I had to do. The me that felt comfortable, calm and ok.
There are so many things I wanted to do late last year and this year, and now I’m wondering how to make them all happen or if I should really even try.
Sometimes finding balance means letting go of how you wanted things to be in favor of what is and for me, this is hard. Because deep down I feel that if I hang up my super-woman cape – even for just a while – I’m somehow failing.
The good news?
Today’s recipe is most definitely less depressing than I am.
In fact, it’s downright uplifting! These Grilled Vegetable Quinoa Wraps are kind of dish that not only fuels your day but is also, in a word, YUMMY.
As always….thanks for listening.
- 4 whole wheat or gluten free wraps
- 1 red onion, sliced thin
- 1 red pepper, cut into ½ inch strips
- 1 small zucchini, cut into 1 inch rounds
- 1 tablespoon extra virgin olive oil
- 1 cup cooked quinoa
- 1 cup alfalfa sprouts (or sprout of choice)
- 1 cup baby spinach
- ¼ cup spicy sauce
- Spicy Sauce
- ½ cup Non-Dairy Greek Yogurt or Tofu Mayo
- 1 tablespoon Sriracha
- 2 tablespoons Dijon mustard
- 2 teaspoons minced garlic
- ½ teaspoon fresh ground black pepper
- Heat an indoor grill to medium high heat. In a medium bowl toss red onion, red pepper and zucchini with olive oil. Grill for 6 to 8 minutes per side, or until tender and lightly browned.
- Heat tortillas in a dry skillet until they are pliable. Spread 1 tablespoon spicy mayonnaise on each tortilla. Top with spinach, sprouts, ¼ cup quinoa and ¼ of the vegetables. Fold the bottom ⅓ of the tortilla over the vegetables and roll up tightly. Cut in half on the diagonal and serve.
- Sauce: Combine ingredients in a small bowl and whisk together. Store in the refrigerator until ready to serve.
Nutritional Information uses 100 calorie wrap