Saturday, October 20, 2012

String Tied Burrito To Go

String Tied Burrito to Go
This year I’ve made the effort to bring my own food to long shoot days especially when I doubt one will be provided for me. For a while I was making a veggie sandwich but found the bread got a little soft by the time I ate it. I even tried my quinoa sushi rolls to go but it turned out to be impractical. So finally, I came up with the string tied burrito. I’m able to load it with protein, whole grain and veggies and the shape held well and most importantly wasn’t soggy. To prevent the burrito from unwrapping I tied it with string then protected it with clear wrap, put it in a lunch cooler and pulled one out when I got hungry. I usually make about 3 to last a 14 hour day and 1-2 for a typical 8-10 hr day.

I think this would make a great lunch to take to work, or for kids to school, even a day trip. It looks fun, tastes good and is totally healthy.

For this burrito I used whole grain tortilla wrap, my own easy refried beans, pinto beans, un-refried are great as well such as black bean, avocado, cilantro, sautéed mushrooms, tomatoes and millet, a whole grain which is gluten free and contains protein, zinc and magnesium, though brown rice is great too.  Add whatever you like but keep it healthy. Like many unhealthy over processed foods eaten quickly and without thought at lunch, this one won’t make you tired or slow you down because it’s fresh and is loaded with healthy ingredients made at home. Keep out the cheese of course will make you sluggish and we want energy!

You can use canned beans, but I prefer to make my own and keep a couple quart sized bags in the freezer and use whenever needed. Keep in mind making your own is always healthier and it’s even cheaper to buy beans in bulk instead of canned.

Notes
1. Millet grain takes just 15- 20 minutes to cook on the stove top.
2. Black or pinto beans when soaked over night or in the morning and soaked by dinner take just 45 minutes to cook. You can make this in advance. The grain will last up to a week in the fridge and make enough beans, store some in the freezer and save for future use.

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