Whole Wheat Veggie Naan Wraps

I’m baaaaaaack!

After a fantastic year abroad in Switzerland and a few months of a blogging hiatus, I’m officially back in the cooking game – and back in Texas! Today, I thought I might share an absolutely fantastic recipe crafted by one of my former flatmates! Say hello to Whole Wheat Vegetarian Naan Wraps!


I’m a huge fan of these bad boys. Chock-full of protein and antioxidants, these are pretty easy to make and perfect for a summer lunch!

To start, the dough requires a little tender loving care but the result is well worth it. After combining all the ingredients found below, allow it to rise for about two hours. When ready, pinch off a medium sized bit and roll out until fairly flat, like so:


After this, grill it in a pan with a bit of olive oil until browned. When finish, top with the veggies (and legumes) of your choice! Personally, I enjoy a bit of cooked black or red beans, spinach, tomato, and avocado but the choice is yours!


Whole Wheat Veggie Naan Wraps


  • 3 cups whole wheat flour
  • 1 packet instant yeast
  • ½ tbsp white sugar
  • ¼ tsp baking powder
  • 1 tsp salt
  • 2 tbsp olive oil
  • ¼ cup warm milk
  • ¾ plain yogurt

Directions (from http://www.monsoonspice.com)

  1. Dissolve yeast in warm milk and keep aside for 10 minutes until it becomes bubbly and frothy.
  2. Next sift wheat flour along with sugar, baking powder and salt. Make a small well in the centre and slowly add yogurt, oil, and milk/yeast . Add little warm water if needed and kneading till you get soft pliable dough.
  3. Cover this dough with plastic wrap and keep it in a warm place for 1½ to 2 hours till the dough rises and doubles its original quantity.
  4. Punch down this raised dough to release air and divide it into equal, lemon sized balls.
  5. Heat griddle on medium heat. Roll a dough ball in little wheat flour and flatten it. With a rolling pin, roll it into a ¼ inch thick oval.
  6. Flip the naan and sprinkle little water and gently place it on the griddle.
  7. When you see bubbles forming on the surface of naan in few seconds time flip the naan until cooked evenly





Literally, the Easiest Guacamole Bruschetta Ever.

Wazzzup mes amis?!?! Still here in Switzerland (or EN SUISSE if you’re feelin’ Frenchie) and life is sooo good! I’ve been up my usual tomfoolery, putzing around little villages, journeying up mountain tops via tram car, daily testing the whole “death by chocolate” hypothesis– you know the drill.

What’s more, thanks to my kitchen and ample supply of nearby cooking buddies, there’s been quite a superb amount cool culinary creations going on here. Take this fantastic recipe ( grace à Emma Rogers) for example. I give you: Literally, the Easiest Guacamole Bruschetta Ever.

This tasty treat combines good ol’ Texas ingredients with a little European class. The fresh baguette really makes this dish reach its maximum toothsome potential, especially when said baguette is smothered with a little garlic, olive oil….. and lots of love!

Fun fact- avocados in Switzerland are beautiful. So luscious and green and mouthwateringly delicious. Two of these, combined with a sweet tomato, lemon juice, salt and pepper are all you need for an extraordinarily easy peasy afternoon meal.

Literally, the Easiest Guacamole Bruschetta Ever

By: Emma Rogers


  • 1 baguette
  • a few cloves of garlic
  • olive oil
  • 2 avocados
  • 1 tomato, diced
  • lemon or lime juice
  • salt ‘n pepper

For the guacamole:

  1. Peel the avocados and place in a medium sized bowl
  2. Mash the avocados
  3. Add the diced tomatoes as well as the  lemon juice, salt and pepper to taste

For the bruschetta:

  1. Preheat the oven to 350 degrees and slice the baguette
  2. Using a spoon, drizzle the bread generously with olive oil. (I actually like to toast in the oven a bit before doing this, just so the bread gets a leeeetle firmer)
  3. Next, take a garlic clove and rub the slices down.
  4. Pop those suckers in the oven and cook until the garlic wafts through your house and makes your mouth water, and the bread is golden brown and crispy (about 5-10 minutes).
  5. Take the bread out and spoon the guacamole onto the slices. Eat everything!

Summer Mediterranean Veggie Wrap

Happy Memorial Day!

I love summer family holidays, especially the many delightful dishes that always accompany them. My mom recently made this fantastic rendition of tzatziki sauce, a Greek yogurt-cucumber relish with a little lemon and garlic that yields the best texture a summer sandwich dish could ask for. So I threw it, along with some fresh veggies, on a whole wheat wrap for a new twist on a light lunch.

As you can see, I used a combination of chopped spinach, cucumber, roma tomatoes, and avocado for my wrap but any combo of veggies will suffice. Regardless, I promise the end result will be a fantastically healthy lunch (or memorial day dinner) made easy.

Summer Mediterranean Veggie Wrap

Yield: 4 wraps

For the wrap:

8 roma tomatoes, chopped

1/4 cup chopped spinach

3 tablespoons chopped avocado

4 whole wheat flour tortillas

For the sauce:

1/4 cup Greek yogurt

2 tablespoons chopped cucumber

3/4 teaspoon finely chopped dill or chives

1/4 teaspoon minced garlic

salt and pepper, to taste


  1. For the tzatziki sauce, combine the yogurt, cucumber, dill or chives, and garlic in a small bowl. Add salt and pepper to taste.
  2. Spread 1 tablespoon of sauce on each tortilla. Evenly divide remaining vegetables between tortillas and place on the side of the tortilla closest to you.
  3. Starting with that end, roll the tortilla away from you. Cut in the center and add toothpicks to keep in place if necessary.

That’s Caprese (cah-PREHY-zay) !

It’s so nice to be back at the homestead for summer holidays. While home is nice, fantastic, and where the heart is, it’s also where the food happens to be, too. As I’ve probably mentioned, my mom is an out-of-this world chef that always impresses with her creative meals. Like today’s lunch for instance: a bonafide Italiano insalata caprese- the freshest mix of tomato, mozzarella, and basil to take your taste buds to the grandest villa right on the Mediterranean.

I feel like the Italians really have it going on with their foodstuffs. First off, eating fresh mozzarella is basically taking a bite out of a freaking cloud. (This is the moment where I thank 21st century technology for lactose enzyme pills). Mozzarella also full of protein (7 grams per ounce!) and a great meat replacer if you’re looking to try something new for your afternoon meal and energy booster.

Using fresh basil on this bread-free-faux-sandwich-from-Italian-heaven really makes the dish. While I’m lucky enough to have a lifetime supply of fresh garden herbs at my disposal (thanks mom!) you’re local grocery store will definitely carry fresh basil leaves in stock. Trust me, the purchase is totally worth it! While you’re at it, throw your extra leaves in a spaghetti dish, a margarita pizza (another lovely mozzarella, tomato, and basil combo), or even in a homemade pesto or sandwich spread.

Even if you can’t get away this summer, you can still pretend, right?! So grab a Campari or Martini, your homemade caprese, and a lawn chair to bask in the sun and make the most of a relaxing Italian afternoon. You deserve it!

Layered Insalata Caprese

Serves: 2


1 medium tomato

I small package of fresh ball mozzarella

4 basil leaves

salt and pepper


Cut tomato into 6 even slices, about 1/4 an inch thick, and set aside. Cut 4 medium slices off the mozzarella ball and set aside. Use one tomato slice as a base and top with one slice mozzarella, one basil leaf, an additional slice of tomato, one slice mozzarella, one basil leaf, and top with a slice of tomato. Garnish with salt and pepper. Repeat for other caprese and enjoy!