Holy Guacamole Wrap

AND its Gluten-Free!

On my quest to live a totally gluten-free life, I’m actually pretty proud of how strong my willpower is.I’ve done a fairly good job at keeping on the gluten-free straight and narrow. But, I have to admit something. I have a vice. A gluten-laden, carbtastic vice also known as the sandwich. I said peace to pasta and bid adieu to bread by itself, but for some reason I keep finding myself craving paninis, hoagies, wraps, sandwiches, grinders, you name it. If there is  lunch meat and bread involved, I’m a gluten-glutton. Luckily, I am not corn-intolerant and there is a wide variety of corn-based tortilla wraps when I’m jonesing for a sammy. Tonight for dinner I made my Dad and I what I like to call the Holy Guacamole Wrap. It was a big success!

Here’s what you’ll need:

-1 corn tortilla or gluten-free wrap

-Gluten-free, sliced roast beef (some cold cut brands have additives that contain gluten)

-Sprinkling of part-skim mozzarella cheese

-1/4 avocado

-Pico de Gallo or fresh salsa

-Small handful of arugula

-Cole slaw cabbage for crunch


Top tortilla with roast beef and cheese. Microwave for twenty seconds or until cheese melts and tortilla is warm.

What is better than a delicious 60 second meal?

Top with avocado, salsa, arugula and cabbage.

Tip: Usually, the more (natural) colors in a meal the healthier it is!

Enjoy 🙂


This salad is life changing

This is what I had for dinner last night. And breakfast this morning. And I’ll probably have it for lunch today. Why you ask? Because this salad is so freaking good. I might as well call it crack salad because if you make it I’m warning you you’ll be a full blown addict after one bite.

I got the idea for this salad when I bought fennel at the Arthur ave market and the owner gave me free arugula! If you’ve never had fennel with arugula, it’s a match made in heaven. Here’s the recipe:

Crack salad or Arugula goat cheese and fennel salad with citrusy Dijon dressing

For salad:
-Handfull(s) of arugula
-1/4 cup of sliced fennel
-1 Goat cheese medallion
-few slices of vidalia onion (not too much)

For dressing:
-Tablespoon of Dijon mustard
-Two capfuls of olive or canola oil
-Fresh lemon juice to taste