How to Make Breakfast Enchiladas | Meal Prep Series

Hey healthy bunnies!

 

For the third video of the Meal Prep series, I’m making breakfast! I love breakfast burritos, but it’s really hard to make burritos last all week without becoming soggy. Enchiladas are the next best thing. Just wait till you see the video with the unique and delicious ingredients!

Let me know what you want to see next!

 

 

Enjoy!

xoxo,

Fifi

Top 10 Fast Foods (When I’m out of Options on the Road)

Things don’t always go as planned, and there is always less time than we hoped we would have. Sometimes we are just plain lazy! I definitely have had my days. Surprisingly, I’m least motivated to cook on days when I have had to do grocery shopping. No idea why this is the case, but it does feel like I have earned a night off from the kitchen!

If you’re out all day and you still have a million errands left, it really is not better to starve. What’s best is to give your body the highest quality fuel money and time will afford you. I know personally on those long flight delays I feel I am being held hostage at the airport. Isn’t there ever anything else besides bagels, bruised apples, and chicken caesar salads?! Below is my list of foods that I eat on lazy busy days. Don’t worry– I’ve included non-vegetarian options!

(Click the image for a larger view)

The Roasted Taco

So, I never really get it right on Taco Tuesday. I’m usually craving Italian or Thai and it never occurs to me. I almost always have the ingredients to make tacos, though. Tortillas are a grocery list staple, and cheese goes with everything. The rest of the details are left to curiosity and chance. Today’s roasted tacos are nice hearty mixture that also comes with a nice crunch. I hope you like it as much as I did! Feel free to add a meat protein as well.

  • 2 corn/artisan tortilla shells
  • 1/2 cup cooked black beans
  • 1/4 lemon wedge
  • Garlic powder
  • Sea salt
  • 1/4 cup shredded carrots
  • 1 cup shredded kale
  • 1/4 cup shredded cheese
  • Olive oil
  • Salsa or hot sauce
  • 1/4 avocado (optional)
Preheat oven to 375 degrees. Place tortilla on a nonstick baking sheet. On one half of each tortilla, add 1/4 cup black beans, 1/8 cup shredded carrots, 1/2 cup kale, and 1/8 cup shredded cheese. Squeeze some juice over the veggie mixture and sprinkle a pinch of garlic powder and sea salt. Close taco and brush ousidelightly with olive oil. Bake for 10 to 12 minutes and serve.

 

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The Sleeveless Burrito

A love of Mexican food is almost as much a California tradition as much as it is a Mexican one. Having traveled to more than half the states as well as Mexico, I have to say no other states compare. Burritos, tacos and tortilla chips offer so much variation through different proteins, cheeses, and an array of vegetables. One thing to be considered, though is that some of the “monster burritos” that are colossally sized, can be made from tortillas that are 200 or more calories. Popular restaurants like Chipotle, Rubio’s, and Qdoba offer bowls that can be heaped high with the same delicious fillings as the burritos and tacos. I can honestly say that although I usually opt for these when eating out, when I make Mexican food at home I usually use a tortilla. In finding foods that are friendly to the Daniel fast, and also nice to my pocket book– I have sought to replicate this meal. I hope you enjoy it as much as I did!

You will need:
((serves 1))

  • 3/4 cup brown rice, cooked (I used Trader Joes frozen organic brown rice which cooks in 3 mins, or 7 minutes on the stovetop)
  • 1/2 cup of your bean of choice, cooked & drained
  • 1/2 cup fresh cilantro
  • 1/4 cup frozen peas thawed
  • Optional: 3/4 Trader Joe’s Fire Roasted Peppers and Onions
  • 1/4 cup frozen white corn
  • 1 TBSP red onion minced
  • 1 TSP garlic
  • 21 seasoning salute
  • crushed red pepper
  • extra virgin olive oil
  • 2 TBSP pico de gallo
  • 1 lime

1. While cooked rice is still warm, add peas. Since I steamed the rice, I added the thawed peas and let them cook together. Once done, add a few piece of chopped cilantro, the juice d 1/4 line, and 21 seasoning solute to taste. Salt if you must.

2. Cook fire roasted veggies in very light oil. I used only 1 TSP of extra virgin olive oil in a small wok. A wok is ideal for this because you can cook at very high temperatures, and benefit from the steam created by the high heat. Add garlic and red pepper flakes.

3. Once seasoning rice is combined, layer beans on top in bowl.

4. Combine white corn, the juice of 1/4 lime, 1 TBSP fresh cilantro, and 1 TBSP of red onion.

4. Next add fire roasted veggies to the bowl, top those with the white corn topping, and then salsa. For additional flavor, add more cilantro and lime juice on top.

Tip: add avocado slices for additional toppings or shredded romaine lettuce.

Calories: 468 Protein: 16g

The Sleeveless Burrito

Ensalada Quesadilla

Have you ever made a delicious meal and told yourself this lie? I’ll eat salad during the next meal.

Dieticians recommend that we eat a minimum of 6 fruits and vegetables daily; more if possible. A lot of times, we never really get around to it. Every single day whether we are sleeping, awake, in action or motionless our bodies are fighting the good fight against germs, viruses, bacteria, and cancer cells. The enemies lurk on every door knob, counter surface, and in the air; there are even mysteries lurking in our genetics. There is no avoiding the very enemies that want to take our lives. The good news is that there are ways, very effective ways to fight.

In an anti-bacterial society we have become resistant to what initially was meant to do us good. Anti-bacterial gels, anti-biotic injected chicken, Lysol sprays…Antibiotics really are everywhere. At some point, we need to strengthen our own immune systems and allow our cells to be the strong warriors they were intended to be. Maybe some of us have heard the term “antioxidant” so many times, we no longer care.

The truth is, a diet full of antioxidant-rich foods is one that lowers the risk of disease, obesity and mental health disorders. Antioxidants are crucial. I challenge you today to not let another day pass where you arrive at dinner and you have eaten not a single fruit or vegetable. Instead, plan around these life-giving foods and let them be the base for your meals. Here are some tips:

  • Eat plenty of raw or close to raw vegetables
  • Choose only fresh and unbruised fruits and vegetables to maximize nutrients
  • Don’t limit yourself to only eating vegetables during lunch and dinner.
  • Make meals using a variety of plants so that your body can receive the benefits of a plant-based diet
  • Meat isn’t wrong; it just should not be a dominant portion of meals
  • Try vegetables you initially didn’t like, by cooking them a new way

Now for the food 🙂

My recipe takes a delicious yet very traditional snack and makes a simplistic salad the focal point of the meal. Weighing in at 550 calories, this guilt-free dish is bound to be an instant-replay on your dining calendar. With easy to find ingredients, you will be able to get nearly 3 vegetables servings and 1 serving of fruit in addition to a serving of whole grains. You will need:

  • 2 small corn/wheat tortilla shells
  • 1 cup baby spinach
  • 1 cup butter lettuce mixed with endives
  • 1/4 cup fresh cilantro
  • 1/2 cup romaine lettuce
  • the juice of 1/4 a lemon
  • the juice of 1/2 a lime
  • 1 tbsp extra virgin olive oil
  • 1/4 cup finely shredded low-fat Mexican cheese
  • 2 tbsp Your favorite salsa
  • 1 tsp aged balsamic vinaigrette
  • sea salt and pepper to taste
  • 1/4 cup cooked black beans ( I used Trader Joe’s Cuban-style black beans for more flavor)
  • 1/4 of a fresh avocado

(Serves 1)

1. Preheat the oven to 350 degrees.

2. Take a small cookie sheet and place one tortilla in the center. Dish out a layer of black beans onto the tortilla. It should be roughly 1/4 cup. Next sprinkle a layer of your shredded cheese on top of the beans. Before topping the quesadilla with the second shell, slather on a thin layer of butter (I used light butter) and face the butter side up to crisp in the oven.

3. Once oven is heated, cook quesadilla for 8 to 12 minutes or until tortilla becomes golden brown.

4. Shred all 3 lettuces and rough chop cilantro and place into a large mixing bowl.

5. In a small bowl, mix EVOO and aged balsamic vinegar. Mix into lettuce. Sprinkle salt and pepper as desired, and drizzle lemon and lime.

6. Place cooked quesadilla in the center of a large plate. Top the quesadilla with two TBSP salsa. I used Trader Joe’s Fire Roasted Mango and Papaya salsa.

7. Next, heap on your tossed salad, and top with 1/4 avocado.

Enjoy!