Have you ever just tried to
fix foods that are nutritious
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and good for the family
and yet don't have enough time?
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Well this program
is designed for you,
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it's a lot of different things
that we are going to be doing
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on this show and it
is entitled Wrap It Up.
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See you in a moment.
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Hi I'm Paula Akins and
this is my husband Curtis Akins
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and we are the
hosts of Abundant Living.
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Yes we are! And
speaking of that,
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you know, talking about
abundance, sometimes we've got
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so much stuff going on in
our lives that we just don't
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have enough time to
fix good nutritious foods.
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To busy. It's just really
really busy. Running around.
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And yet we have to have that
good nutrition in order to be
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able to keep us to ward
off major killer diseases ok,
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and that breakfast one is
one of the most important ones.
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So today on this show we
are doing this thing called
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wrap and go. So just in
case you don't have enough time
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to do a lot of
cooking in the kitchen,
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or you feel you got a lot
going on, this wrap and go
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is really one that is
designed specifically for you.
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Alright! Just wrap
it! Wrap it and go.
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Just wrap it and go. And
you do this I guess on your job.
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You can take it on the job...
Something you are going to
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put in Tortilla
shells, something like that.
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We are going to put
it in different shells,
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we are going to show you
different ways which you can
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actually wrap it and go.
You can put it in a lunch pail,
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you can put it in a container
and take it to work with you,
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and this is actually to
keep you eating good foods.
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Ok! Rather than jumping...
I know that sometimes you get
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so busy that you wind up
grabbing a hold of something.
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There's nothing worse
than being hungry when you are
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running around.
Now not hungry but...
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Hungry! Hungry!
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That's a different than hungry.
That's when you are hungrier
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than hungry. Yes! Yes!
Yes! You know a lot of times
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people ask us questions
even from Abundant Living.
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They will say things like,
what do you do when you are
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out there on the street,
you guys you are traveling
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all the time so how
do you work that out?
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We actually carry our
coolers with us in our van
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and we actually make sure
that we have the stuff we need,
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otherwise we're going to cheat.
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We get hungry and that
is going to be trouble.
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So I have found...
Matter of fact people talk
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all the time about
you and me traveling.
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You know sometimes we go in
the South Central Conference,
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we have to go five or six
hours away from the house and so
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I always tell Curtis, they
tease me and call Curtis is
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driving Miss Daisy,
that's what they always say
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because Curtis drives
all the time, and I say honey
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I'll drive. But you sit on the
front seat. In the front seat.
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Yeah, and I'll say I
will drive and he says no,
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I don't want to sit in the
passengers side you know...
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And that's a good idea
because if he sits on the
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passengers side and goes to
sleep on me, there is no telling
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where we are going to show up.
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We'll probably be
in Mexico. We might be.
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From New York City
the opposite direction.
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But I fill the cooler
up because I know Curtis
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is going to get hungry as
we are traveling and therefore
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we can actually start
getting the sandwiches out,
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or whatever we got going
on. So we don't actually go out
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to restaurants an stuff,
we try to make sure we have
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things we want. Now
Curtis this is a real good
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recipe, this first one,
it's a breakfast recipe...
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that we are actually going
to make. Oh a breakfast wrap.
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So let's look at
the actual ingredients:
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And then we are
going to put that...
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And then we are going to garnish
with some actual scallions
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or chives, either
one of those. Oh, ok.
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Now those red and green peppers.
Now the red and green color...
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Color, color is the name of
the game, we eat with our eyes,
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so I am going to have you
go ahead and start with that,
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you are going to start
chopping up the green peppers
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and the red peppers ok,
because they are the first
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things that are going to
go into this recipe itself.
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And nice size
pieces to, yeah, like that.
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That size, that's great.
Color is name of the game
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and you know most of the time
when people fix something like
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the breakfast kind of item,
they of course will use eggs
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and we are not going
to put eggs in this recipe
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we are going to actually
use tofu and this is a 16 oz
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water packed tofu, this is
a firm one that we are using.
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While Curtis is doing that,
I am going to start mashing
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it up, because we have to get
the simulation of actual eggs.
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So this is a cholesterol free...
Cholesterol free. recipe.
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Want me to cut this up to honey?
Yeah, why don't you cut that up
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for me too. Want to move
that down a little bit for me
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that cutting board? Oh, ok!
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Put it down there... and
this is where all that color
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comes in to play. You
are just going to mash it
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up with your fork and
somebody asked me one time,
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can you do the Silken Tofu?
That's the one that is a lot
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softer. You can but I
kind of like more of a texture
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in this so either way, either
a soft tofu which is called
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Silken Tofu or
you can use the firm.
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Now the Silken Tofu, is
that the Mori Nu tofu that comes
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in the box? It comes in a
box. Now they do have a soft one
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also a Silken one that's
in a water pack as well. Ok!
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But I like to use this
one here, well I like to use
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the one I am
using which is the firm.
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Now Curtis... Do
these need to be cut up
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a little bit more finer?
That's fine, I like the nice
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chunks just like that, I
want chunks, let's go ahead
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and do those onions also,
and I am going to go ahead
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on and get my fire started.
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This is one of those
ones that is quick and easy
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and you say well how
come it is quick and easy,
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you got so much stuff
that you got to do to it?
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Well let me say this...
Well after the chopping up
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it will be quick and easy.
No what I do is the night before
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I am getting to make this
dish up, the night before,
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that's when I cut all my stuff
up, I cut up all my bell peppers
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and my onions and cut it up
everything and put it into a
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container and put it in
the refrigerator so that
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in the morning when I get up
all I have to do is sauté it.
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You see what I am saying,
you don't want to do that
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early in the morning.
I'm going to go ahead and
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add my oil to my pan because
these are the ones that are
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going to start up first alright?
And you are going to use the
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spatula, here let me just get
the heat up a little bit there.
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Are you going to heat the
onions and peppers up first?
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It's going to go in there
together, all of it is going to
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go in there together
ok? So let's go ahead on,
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you can go ahead
and put that in for me,
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this is the red,
the green and the white.
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Did I get everything in
here? Right on in there,
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you can do it. I have my
hand like this just in case
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something... Whoa!
That was close. Yes it was.
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Yes it was. So far so
good. So far. Alright! Alright!
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Now look at that, that is so...
I'm cutting up the mushrooms?
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Um, no no, the
mushrooms are all ready to go.
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And so for this recipe we
are going to let it sauté for
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just few minutes. We've
already cut up and mashed
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up our tofu, you can even
mash this up the night before
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as well, okay. And then in
it we have the chicken style
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seasoning and we
got those mushrooms.
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So this is getting ready to
start up and you are going to
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bring that one forward.
Now Curtis a lot of times
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when people think about...
we are talking about this
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Tortilla, we are
using a whole wheat shell,
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and they think about the fact
that we are trying to make it
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more nutritious and
so with that in mind
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we are going to do whole wheat.
And there are a couple of things
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out there on the market, they
got the 100% whole wheat shells,
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they've got the wraps
which comes in tomato basil,
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they got the spinach
ones, they got so many...
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Oh, all kinds of flavors. Yes!
And they are like wrap and go.
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Just fix yourself on up and go
on out the door. So it doesn't
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have to be whole wheat,
it can be different flavors.
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Well you can do this one
in different ones, but when I
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do this particular
one for the breakfast one,
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I use the whole wheat one.
Ok! Now we are going to be using
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another one after this is
over so they will get a chance
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to see that as well.
So we are going to go on
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and this is starting
up. We are going to go ahead
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and put the mushrooms in...
Ok, mushrooms in here, oh, ok.
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You know, once again
all these different flavors
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coming together, put the
lid on for a few minutes there.
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Oh, now that was easy honey.
Simple. Yeah that was real
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simple, it is
very easy and quick.
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So what we are going to
do is we are going to take...
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You going to let that
simmer for a little while...
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We are going to let it
simmer for just a few minutes,
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I just really want to get
it hot because we are going to
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now get ready to add that
tofu in there, how about that.
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Oh, ok, so we are going to
take the lid off there again.
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We're going to take that
off and see look at that color
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it actually brought it
out more and now I'm going to
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move this to the
side is what I usually do,
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to the sides and... Shall I
put the ingredients in here?
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No, no, no, no that
is going to go in last.
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Now go ahead, let me just
turn this down a little bit
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Curtis because it is
moving up a lot faster than what
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I want it to, I'm
going to turn it down.
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Ok, now you can go on
ahead and put that tofu right on
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in there, right there
in the middle. Ok! Spatula,
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take your fork out.
Yeah. In the middle there.
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Tofu going in! And you
look at that and you say
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ok that's going to be somebody's
eggs, I'm not sure about that.
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So this is where we
actually change it out.
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We're going to add... Go
ahead and put the chicken
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style seasoning right there,
sprinkle it on top for me.
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Now again, this is not
chicken. Explain that to them.
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It's a flavor agent that,
well why don't you explain that
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honey. No, no, it
doesn't have any chicken flavor.
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The beef style doesn't have
any beef. No, I need all of that
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that's... He's putting
the Turmeric in right now,
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and this Turmeric is going
to help us get that golden color
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that has that match of looking
like eggs, and then of course
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because it is kind
of a breakfast burrito
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we are going to actually put
a little Cumin in there as well.
00:09:46.27\00:09:48.87
Alright, now we are going
to start stirring it all up.
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Because we eat with our
eyes, we eat with our eyes,
00:09:52.88\00:09:56.03
and you can make, like I
said two things can happen.
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Number one is you can
make this up, like I said,
00:09:58.24\00:10:01.82
cut up all your vege's
and everything, or you could
00:10:01.85\00:10:03.86
go ahead and make
up the entire thing up,
00:10:03.89\00:10:05.97
and then that way the
next morning all you have to do
00:10:06.00\00:10:08.90
is heat it. It just
looks very colorful. Yes!
00:10:08.93\00:10:11.35
Isn't that
pretty? Um hum! Sure is.
00:10:11.38\00:10:13.62
Now what I usually do
with this is Curtis after I
00:10:13.65\00:10:16.41
made it up, if you will
look over, go ahead get us
00:10:16.44\00:10:18.71
one shell out. Oh, ok! Go
ahead and get us one shell out.
00:10:18.74\00:10:21.88
Alright, we are using a
whole wheat tortilla shell...
00:10:21.91\00:10:26.27
The fire is still
on, we are looking good.
00:10:26.30\00:10:28.32
Yeah! Okay! It's ok.
We're going to put it on that
00:10:28.35\00:10:30.00
plate, we are just going to
do one and at the end of the
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program they will
see the whole thing.
00:10:33.60\00:10:34.83
So you know, think about that,
when you get up in the morning
00:10:34.86\00:10:37.43
you've already got that made
up, and so with that in mind.
00:10:37.46\00:10:40.62
All you are going to
do is take your shell,
00:10:40.65\00:10:42.85
and you know you
can heat the shell up,
00:10:42.88\00:10:45.47
you can heat it up a
little bit if you want to and
00:10:45.50\00:10:47.75
we are just going to take this
and put it right in the middle.
00:10:47.78\00:10:49.78
Oh, ok! And you want to
make sure that you get all the
00:10:49.81\00:10:53.04
goodies you know. And
now, doesn't that look good?
00:10:53.07\00:10:58.37
Doesn't that look
good. Now it looks like eggs.
00:10:58.40\00:10:59.84
Know what I am
sauting, ok it looks like eggs.
00:10:59.87\00:11:01.47
and you are just going to wrap
it up and then you are going to
00:11:01.50\00:11:04.68
just turn it over
face down. Face down!
00:11:04.71\00:11:06.49
Can I do one of those bad boys?
00:11:06.52\00:11:08.80
Well I want to do... Ok.
You can go ahead and do one.
00:11:08.83\00:11:11.47
Cause at the end we
are going to go ahead on...
00:11:11.50\00:11:14.49
You don't want me to?
No, that's ok go ahead
00:11:14.52\00:11:17.17
you can do it. I don't want
to mess up your system here.
00:11:17.20\00:11:19.62
Alright, you want to kind
of back up a little bit baby,
00:11:19.65\00:11:26.71
I need a little
bit of elbow room.
00:11:26.74\00:11:28.18
Ok, there you go. You
see what I am doing honey.
00:11:28.21\00:11:32.21
Make sure you get some
red in there also, red pepper.
00:11:32.24\00:11:35.25
Yes dear, there
you go. How about that?
00:11:35.28\00:11:38.86
That's fine. Ok, now,
and then I fold it this way,
00:11:38.89\00:11:44.54
are you taking notes?
00:11:44.57\00:11:46.57
I don't think I need
to take notes. Oh, ok.
00:11:46.60\00:11:49.62
And then face down. Ok.
Seam side down, how about that.
00:11:49.65\00:11:54.31
So you can actually see that
even your husband can do it.
00:11:54.34\00:11:57.31
Children can even make
it up, anybody can do it so.
00:11:57.34\00:12:02.60
Even your husband. You
are going to go ahead on and
00:12:02.63\00:12:05.74
I'm just saying that the
women does not have to be
00:12:05.77\00:12:07.21
the one in the kitchen
making these all up, but anyway
00:12:07.24\00:12:09.40
what we are going to do
is actually take a break
00:12:09.43\00:12:12.69
and we are going to actually
come back because we are not
00:12:12.72\00:12:14.71
finished, this is just
the very first one, so I want
00:12:14.74\00:12:17.14
you to just stay by.
00:12:17.17\00:12:19.05