Oh hey, vacay
It is 32 degrees out and it's been snowing all day, but I've got a tan, er, sunburn, 'cause I just came back from a mini getaway to Palm Springs with my husband.
For the record, I acknowledge that I am a jerk for traveling during COVID, but in my defense, I really wanted to.
In truth we are self-isolating this week because it's the kids' spring break.
Palm Springs is a great place to visit if you like beautiful flowers...
...and funky mid-century modern/desert decor...
...and dressing in the preppiest color combos you can imagine.
Our first morning we went hiking, as Mount San Jacinto is literally a stone's throw away from our hotel downtown. We saw bighorn sheep along the way. We decided to turn back down when we came to this sign- the gist of it is that if you go past and you don't know what you're doing, you will probably die and that's on you.
We were so hungry for our lunchtime pastrami & turkey sandwiches (and double fudge cake) at Sherman's.
We hit the golf course for the afternoon.
After that we were tired so we chose takeout sushi in the hotel room + some "Beat Bobby Flay" on the Food Network (hey, we don't have cable at home).
The next morning we walked up to Rick's Restaurant for a good basic diner breakfast.
When in California, order the California omelet.
We spent the majority of the rest of the day by the pool. 70 degrees under desert sun felt SO warm and was exactly what we needed.
For the whole week leading up to the trip I'd been checking to see if any reservations opened up at FARM, but no luck. While out shopping, we stopped by in person to check and sure enough, they just had a cancellation for dinner.
It was hands-down the most charming restaurant setting I've ever seen, and the French-themed locally sourced cuisine was totally up our alley.
In the morning we reluctantly headed home- I mean, we do have kids...and work...but apart from that we could've easily stayed longer.
Because we had an early flight home, Starbucks was the only place open when we needed to check out. I ordered a spinach feta egg wrap and it exceeded my expectations. Last night when I was ordering my groceries, I figured why not try and replicate it?
I whipped it up in just a few minutes for my lunch- this could easily be a breakfast or lunch option. It's flavorful and hits the mark with whole grains, lean protein, a bit of healthy fat, and veggies x2.
Spinach and Feta Egg Wrap
1/3 cup liquid egg whites (or 3 large egg whites)
1 cup fresh spinach, chopped
1/2 cup grape tomatoes, quartered
1 tablespoon feta cheese
1 teaspoon olive oil
1 whole grain small wrap (I used Flat-Out brand, which was good- my favorite is Joseph's pita/lavash)
Pinch each of salt, pepper, and dried oregano
Spray a small skillet with nonstick cooking spray. Heat to medium-high heat. Add egg white and cover. Cook for a few minutes, until solid. Sprinkle the salt and pepper on top. Place it on your wrap.
Add the teaspoon of olive oil to the now-empty skillet and cook the spinach/tomatoes/feta/oregano together until feta is a little bit melted. Spread mixture on top of the egg. If you're feeling ambitious, you could then put the wrap into the hot pan to "grill" it for a minute or two. I was hungry so I did not take that route!
My pan is either small or my hand is really big or maybe it's BOTH.
Makes one serving. Per serving: 235 calories, 21 g carbs (10 g fiber), 8 g fat, 23 g protein, 670 mg sodium.