When Aunt Flo visited two days ago, I had to take a day off from my workouts. This is a time during which some women actually feel best picking things up and sweating it out, but this time, I just needed to use the holiday to its full allowance and stay in bed a little extra.
By the time yesterday morning came around, my body really felt the effects of not having been exercised, and I could almost feel the pent-up energy in my muscles calling me to change into my workout gear and begin. I didn’t have a particular plan for what to do. I knew a good sweat and muscle resistance training would do the job of helping me to feel good and balanced once again.
Once I was ready and had drunk as much of my cup of coffee as possible, I headed for my workout. Even as someone who loves to exercise, I still face that nagging feeling that calls me to procrastinate on some days. Sometimes, if I’m going outside, it’s cold, or sometimes, if I know the workout will be hard (as yesterday), a little bit of dread creeps up.
Amy’s Kitchen is a company that offers vegetarian, organic and non-GMO convenience foods. The company was started by Andy and Rachel Berliner in California in 1987, and it was named after their daughter, Amy. Their canned and boxed soups, frozen entrees, and frozen wraps are widely available at supermarket chains in Canada.
What I like about Amy’s Kitchen is that they use real, healthy ingredients, many of of which are organic, and their products are priced reasonably. Today I want to share how to create a healthy lunch or dinner with my favourite Amy’s wrap.
You will need:
1 gluten-free Amy’s Kitchen frozen bean and rice burrito ($3.99)
1/4 cup Daiya cheddar cheese
1/4 cup mild salsa
For the salad:
Two cups washed and cut lettuce
Handful of baby spinach
1/2 ripe avocado
5–10 grape tomatoes
1 tbsp balsamic vinaigrette
Toss salad ingredients and set aside (outside or in fridge depending on how you cook the burrito). Unwrap Amy’s Kitchen burrito and warm up according to instructions, either by microwave oven or conventional/toaster oven. Take out before it’s ready ( 25–30 seconds with the microwave, and 15 minutes with the conventional oven).
Flatten the top side of the burrito by gently pressing down with a fork. Then arrange most of the cheese on top. Place in the oven for 10 minutes or microwave for 15–20 seconds. Take out and flatten with a fork again. Place mild salsa and the rest of the cheese overtop. Place in the oven for another 5 minutes or microwave another 10–15 seconds.