Grab & Go egg wraps

Welcome to Monday morning. If yours was anything like mine, you spent it cursing the alarm, stumbling downstairs to start the coffee, back upstairs to throw on workout clothes before you’re awake enough to talk yourself out of it, picking out an outfit for work in the dark, and frantically packing a lunch. Oh, and mad dash back to grab the coffee you forgot on the table.


Do yourself a favor: make it 1 step easier for yourself. Make a grab and go breakfast that’s healthy, will keep you full ’til lunch, and is commuter friendly.

I whipped up a batch of these yesterday afternoon, and think you should too next time you have a free 30 minutes. They’re guaranteed to make your mornings 99% easier (you still have to go to work- that’s the last 1% I can’t fix for you.)

Grab & Go egg wraps

Makes 6 wraps

Note: I made these with ingredients I currently had in my fridge. If you keep the base of eggs the same, you can swap in any variety of fillings. Spinach, sun dried tomato and feta is in my future.



  • 8 eggs
  • 6 pack tortillas of choice (size matters! Small enough to be travel sized, large enough to hold in the good stuff.)
  • 2 cups greens of choice (we used kale)
  • 2 TB olive oil
  • 8 or so mushrooms, sliced
  • 1 bell pepper, chopped
  • 1/2 cup grated cheese of choice (mozzarella)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • salt and pepper to taste
  • sriracha or hot sauce (optional)

In a medium sized bowl, whisk together eggs, salt, pepper, garlic powder, onion powder and a little water or milk (this helps them get fluffy.) Set aside.

In a large skillet over medium heat, heat oil and sauté greens for 30 seconds. Add mushrooms and continue stirring for another minute. Add pepper and any other vegetables until tender.


Add in egg mixture and cheese, scramble until eggs are cooked, about 3 minutes. Take off heat.

Assemble your wraps! I found it easiest to place plastic wrap underneath each tortilla, fill the tortilla with a healthy dose of egg mixture, and, if you like things spicy, a couple shakes of sriracha. Then roll it up with the plastic wrap. Tuck the ends extra good.


Voila! Store in fridge if you’ll eat it within the next day or two, the freezer if longer. When your busy morning comes around, take off plastic wrap and heat in microwave for 30 seconds if in fridge, 60 seconds if from freezer. Tuck the tortilla in a tupperware or re-wrap it in tin foil for an easy commuter breakfast!


Happy Monday- we can do this.

Allergy Testing 101 (or, GIVE ME ALL THE CHEESE)


At the Institute for Integrative Nutrition (IIN), I learned that a lot of body pain is linked to food allergies. The most common allergies are to gluten, dairy, citrus, and/or soy. One of our lecturers recommended testing yourself or your clients for these allergies by eliminating them from your diet altogether for a week, and slowly adding them in one at a time to see if you notice any changes.

Trevor has always known he is slightly allergic to dairy, and has some reactions to gluten- not enough to cause him issues if eaten in moderation, but bad enough that we found it best to share a kiddie ice cream cone this summer, lest he demolish one on his own and feel its wrath.

10433945_10202629278832657_4594114856409764443_n(OK- this was also because we decided to eat about a million ice cream cones this summer. Sharing cut our guilt in half.)

This week, I decided to allergy test us- we’d go for a week without the four dangerous elements of gluten, dairy, soy, and citrus. We’re also eating a LOT less meat recently, so we decided to try going vegetarian while we were at it- you know, just for kicks.

Easier said than done.Read More »

The Burger to End All Burgers


Trevor and I have been seriously rethinking our protein-game recently. It started with a road trip- as most of our life-changing decisions seem to be made these days. We challenged each other to go without pork or beef for one year.

For the most part, we eat a fairly veggie-centric diet and usually incorporate meat into it 1-2 times/week. Somewhere over the summer though, we seemed to slip. This challenge was our way to bring back the veggies and try to think more consciously about the animal meat we do reach for when our body craves it. We try to ask ourselves questions like: where does it come from? Is it a local source? Were the animals raised humanely? What were they fed? How were they killed? Is this a fair price to be paying for the farmer? Is it truly worth it for us to get this life-source from them, or could we have gotten the same energy elsewhere? Tough questions, but important ones.

This is one of our absolute favorite veggie meals to make- it’s hands down the best burger we’ve ever had, and we truly never miss the meat! If you have an extra hour on your hands, we highly recommend you try this recipe. It’s a great weekend project too, as they freeze well and can be thawed and thrown on the grill or pan-fried within minutes on a busy weeknight. Read More »

Bye-Bye Summer Feast


Last weekend my sister Amelia got married (!!!) on Peaks Island in Maine. It was a dream of a wedding, with just a little bit of rain at the end of the night thrown in for good luck.

photo 2

Wedding cairn sculpture by Uncle Sandy, Tracy, and Cleo- our favorite flower girl of all time. 


With family inevitably comes food. Lots and lots of food. Clam chowder, lobster bisque, citrus glazed salmon, prime rib, butternut squash ravioli, blueberry pancakes, lobster rolls, too much cheese, quiches, and, of course, wedding cake. Also: all the booze. Oof.

Trevor and I arrived home Monday evening feeling stuffed, but also sort of hungry. With zero energy to cook, we chowed down on his summer harvest: tomatoes. It was the perfect cleansing meal to reset for the week.


Trevor’s summer tomato harvest that he grew himself in our backyard! 

This meal only really works with fresh, organic, garden-ripe tomatoes. It was a great reminder for us that A) we should be eating seasonally as much as possible, and B) Americans (on average) eat about twice as much food as they really need to. Ouch. Let’s put a spin on that one- scaling back on consumption means half the cooking time. This recipe is a breeze and comes together in under 5 minutes. We’ll be enjoying it for as long as our tomatoes last.Read More »


In IIN, I learned to treat your kitchen as a sanctuary. Cooking is a form of alchemy- you literally transform food into bloodstream. Each thread of hair, cell, or fingernail was created by food!

It may seem obvious, but it’s something we often forget. Foods also have their own energy which constitutes your energy. Ever eat a steak and feel rearin’ to go? Or enjoyed some grilled organic vegetables and feel very grounded? The same is true for the energy you bring into the kitchen- your mood while cooking will influence the energy of your food.

By calming your presence before entering the kitchen and setting the stage (with a candle, saying a prayer, or a glass of wine) you’re better able to produce a more nutritious, enjoyable meal. As this was a very special meal, I had two glasses of wine to prepare!

wine cheers
Read More »