Curry Roasted Vegetable Wrap and Turquoise Earrings

Turquoise Earrings
I've been looking at my copper cuff bracelet blanks differently.

I came up with this long, dramatic design. I found the wire is difficult to coil after texturing but managed a small coil on the bottom. These turquoise pretties are available in my Etsy shop.

Curry Roasted Vegetable and Avocado Wrap
The original inspiration recipe found here is a curry roasted veggie and avocado naan-wich from Naturally Ella.

The only big differences for me were leaving out the onion and using a wrap instead of naan. Changing the bread is a great way to reduce the calories!

The filling includes:
1 cup of diced red pepper (I used yellow because it was $1 less a pound!)
1 cup cherry tomatoes sliced in half (I used one large regular tomato)
1.5 cups diced zuchinni
1 tablespoon olive oil
1 tablespoon curry powder
salt to taste
1/2 cup chickpeas, drained and rinsed 

Preheat the oven at 425 F. In a roasting pan, toss all ingredients except the chickpeas. 

Roast for 15 - 20 minutes until veggies are tender. Then stir in the chickpeas and continue to roast for 5 additional minutes. 

The avocado is used like a mayonnaise. Mash up 1 avocado with 2 tablespoons of cilantro or to taste. I used the freeze dried. Sprinkle in the lime juice if desired. 

Then you spread the avocado on the wrap followed with the veggies. So delicious and healthy! 

Next time a make it I'm going to spice it up a bit since both Jim and I like our curried foods to have some heat.

Thank you for stopping by! Have a beautiful week. ~Val