We just returned from our yearly summer vacation and I’m already missing all the wonderful restaurant food we consumed.  It almost felt as if all we did was eat actually.  Good thing we balanced it out fairly well with all the walking in extremely high heat.  Two weeks in Las Vegas and California was simply amazing!  I didn’t even gain a single holiday pound and would like to demand a do over!  Of course I am excited to be back in my own kitchen, eating more vegetables than pizza and burgers but can’t help but want to recreate some fries I had while we were away.  I made these Tex Mex Fries

For breakfast, brunch or even a light dinner, these Spinach Stuffed Pesto Egg Wraps are a low-carb, nutrient-packed meal that can also be made ahead and reheated to reduce mayhem on busy mornings.

Whether you follow a low-carb diet like Atkins, Keto, Paleo, Whole30, or South Beach, to name a few, finding ways to substitute traditional bread products can be a challenge. Making egg wraps is a simple, versatile solution. A big batch can be made ahead, kept in the fridge or freezer and then used in so many ways.

Summer break has passed, and the kids are back in school but that doesn’t mean the party has to end. There are plenty of beautiful days left in the year (especially if you live in a warmer climate) to enjoy the outdoors and cookouts with friends and family. Marinate some chicken to grill for dinner tonight and whip up this easy Parmesan Caesar Tortellini Salad for a delicious family meal!