Today I had variation on the Mexican quesadilla for lunch. I made a “Middle Eastern quesadilla” with halumi cheese leftover from this weekend’s salad and an heirloom tomato on 2 whole wheat tortillas.
I heated it in a pan with just a little bit of EVOO (rubbed with a paper towel). When I took it off the stove, I added some hummus and babaganoush to the quesadilla. I only ended up eating half, because I made a cucumber, tomato, and multi-colored carrots on the side- with some simple balsamic vinegar for dressing.
Maybe I will have the other half for snack before I head back to work at 6….
The hummus + baba was an awesome combination! It added a creamy texture to the cheese + tomato yumminess.
The tortillas were nice and crispy.
I added some more of the spreads to the salad.
And then my parents stopped by to hang out for a while… and brought me an awesome present from SPAIN- Spanish olive oil and Sherry Vinegar! I’m so excited to try this stuff!
Thanks for all of your exercise suggestions, guys. I think I’m going to take a nice long walk before heading back to work, hopefully with my Mom and Dad! See you later (much later) for a dinner recap!