Radical Self Love
Eating lunch can be an act of radical self love, especially if you’re accustomed to 'working through' midday hunger. Diet culture tells us to detach from our bodies and control our hunger through willpower, whereas intuitive eating teaches us that we deserve to honor our hunger and encourages us to eat foods that are satisfying.
These delicious Veggie Tortillas with Melted Cheese have sustained my energy and lifted my mood many times for the afternoon ahead. The ingredients are flexible, depending on what you like and what’s in your fridge, and they don’t take long to make. If you have a toaster oven in your office, you can heat up the ingredients at lunchtime. The veggies and cheese require some chopping and grating (unless you prefer pre-grated cheese), but the colors, texture, taste, and warm melted cheese are worth it!
Veggie Tortillas with Melted Cheese
2 handmade-style corn and wheat tortillas
⅓ cup purple cabbage, thinly sliced
1 handful pre-washed arugula, roughly chopped
1-2 hard-boiled eggs, sliced in quarters (see recipe below for easy-to-peel eggs below)
⅓ cup grated Swiss cheese
Salt to taste
Optional: A drizzle of extra virgin olive oil and Aleppo pepper flakes - fruity and spicy!
Place tortillas on a toaster oven tray. If your tray tends to stick, place foil or parchment paper down first.
Spread cabbage, greens, and egg evenly over tortillas and top with cheese.
Toast for about 3 minutes or until cheese is melted and tortillas are soft.
Season with salt and optional EVOO and Aleppo pepper.
Recipe Notes
Thinly sliced radishes, cooked corn kernels, roasted squash or any veggie you like can be used in place of the purple cabbage.
Use roughly chopped pre-washed baby kale as an alternative to arugula.
Sliced chicken, pork, or beans, can replace the hard-boiled egg.
Try mozzarella and cheddar cheese in place of Swiss.
Easy-to-Peel Hard Boiled Eggs
Chef Frances Wilson, a Bay Area cooking teacher, taught me this method for making hard boiled eggs. Satisfying and versatile, I often have them on-hand for breakfast, lunch, or a snack.
6-10 eggs
Fill a 3 quart saucepan with 2 inches of water, cover, and bring to a boil.
Place 6-10 eggs in a steamer insert and fit in a saucepan (or use a collapsible steamer basket) and cover.
Steam for 10 minutes.
Fill a large bowl with ice and cover with water.
When eggs are done, use tongs to transfer them to an ice bath. Leave them for 10-15 minutes.
Peel eggs as you use them to maintain freshness.
Dieting and diet culture wouldn’t make sense if we simply accepted that people come in all different sizes.
Virgie Tovar
