One thing you need to know about me is I loooovvvveee tacos.
Carne asada tacos.
I love em all.
So what better way to enjoy tacos then by making them for my favorite meal…breakfast.
These tacos combine seasoned and sautéed veggies with scrambled eggs on top of a toasted corn tortilla.
And the best part about any taco is the topping choices – salsa, avocado, cheese, etc. You have so many options.
And today I am going to show you a new topping to add to your rotation. Cilantro lime sour cream. Takes about 30 seconds to combine everything and adds a ton of flavor to these tacos. Its a new favorite of mine and I kind of think its a necessity now.
Once you have your veggies chopped, you are going to sauté them until soft. Add your eggs and scramble until cooked through.
Heat up the tortillas over the stove and then fill em up with all the egg/veggie/topping goodness.
Really simple. Really healthy. Two of my favorite things to have in a recipe.
And now…we can have tacos for every meal. WOW – dreams really do come true 🙂
VEGGIE BREAKFAST TACOS WITH CILANTRO LIME SOUR CREAM
1/4 cup sour cream
2 tbsp. cilantro, diced
1/2 lime, juiced
1 tbsp. olive oil
1/4 yellow onion, diced
2 cloves garlic, diced
1/2 green bell pepper, diced
1 jalapeño, diced
1/2 tsp. cumin
1/2 tsp. chili powder
1/4 tsp. cayenne pepper
1/4 tsp. red pepper flakes
salt and pepper, to taste
4 corn tortillas
Combine dressing ingredients in a small bowl. Set aside.
Heat a pan over medium heat and add olive oil. Once heated, add onion and garlic. Cook for 30 seconds and then add bell pepper, jalapeño and seasonings. Cook until tender (approx. 5 minutes), stirring consistently.
While the veggies are cooking, crack eggs in a bowl and whisk together.
When veggies are soft, push to one side of the pan and spray pan with non stick spray. Pour eggs into the pan and begin to scramble. Once they are almost cooked through, combine eggs with veggies and cook for an additional 30 seconds. Remove from heat.
Heat a small pan over high heat. Place tortillas in the pan one at a time and cook on both sides until heated (approx. 30 seconds per side).
Split egg and veggie mixture between the tortillas and add toppings.
We are going to be diving into four recipes that all have a kick of heat from some spicy peppers.
Today I am showing you the Ultimate California Toast.
Sourdough toast topped with serrano pepper & cilantro cream cheese, roasted garlic tomatoes, avocado (of course) and a fried egg.
I don’t know about you, but just reading that makes my mouth water.
Now you may be wondering, why I’m starting this series on a Saturday instead of a Monday?
Well, the simple answer is we’re rebels and we don’t need to start a series on a boring Monday. I want to spice up your weekend too 🙂
So, let’s get started on this toast.
First we need to talk about the serrano pepper. Don’t be deterred by the size of this little guy. The serrano can pack a punch. It has a spice level of 10,000-23,000 on the Scoville scale – as a comparison, the jalapeño has a spice level of 2,500-8,000. That means the spiciest serrano is 3x more spicy than the spiciest jalapeño.
While their spice level may vary, the serrano has a similar flavor to jalapeños, and they can be interchanged in most recipes.
To cut back a bit on the spice, I sautéed the pepper before adding it to the cream cheese. This allowed the flavor of the pepper to shine through, with very little heat. If you want more heat you could skip the sauté and just add it raw.
Another major flavor component of this toast are the roasted tomatoes. Topped with garlic and basil, these tomatoes are good enough to be eaten on their own.
And what kind of California toast would this be without avocado and a fried egg? The obvious necessities.
Put all of these things together, and you have a truly amazing breakfast – or lunch or dinner. This is super filling and flavor packed.
Be on the lookout for the next recipe in this week’s pepper extravaganza.*
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Slice tomato into 4 large rounds and finely chop garlic. Add tomato slices to baking sheet and drizzle with 1/2 tsp. olive oil. Top each slice with garlic and dried basil. Place in the oven for 10 minutes.
While the tomatoes are cooking heat a small pan over medium low heat. Add remaining olive oil to the pan. Dice the serrano pepper and add to heated pan. Sauté for 5 minutes, or until peppers begin to soften slightly. Add cream cheese*, serrano pepper, cilantro and lime juice to a bowl and stir to combine. Set aside.
Heat a pan over medium heat. Coat with non-stick spray and crack eggs into pan. Cook for approx. 5 minutes uncovered. Place a lid over the pan to finish cooking the egg white – approx. 1-2 minutes.
Remove tomatoes from the oven and allow to cool slightly.
Toast your bread.
Top each slice of toast with 1-2 tbsp. cream cheese mixture, 2 slices of tomato, 1/2 an avocado and an egg. Finish each slice with salt, pepper and cilantro.
Serve and enjoy!
*If your cream cheese is too hard to stir, you can put it in the microwave for 10-20 seconds to soften it up.
The weekend is almost here and it is supposed to rain all weekend. And let me tell you, I’m ok with that. Mostly because I am going to snuggle up in my PJs, binge watch netflix and make some of these Toasted Coconut Waffles.
These waffles are fluffy and light AND with the addition of toasted coconut you will not be sorry for indulging.
The best part about waffles is that you have so many options for toppings…butter, syrup, fruit, chocolate chips, coconut shavings…whatever you have on hand.
We don’t get too many rainy weekends in San Diego (not that I’m complaining about that) so when we do, I take full advantage…and do absolutely nothing. I’m finally catching up on Walking Dead, but am always on the lookout for new shows. What are you binge watching these days?
TOASTED COCONUT WAFFLES
1 cup unsweetened shaved coconut, toasted (separated)
1 1/2 cups all purpose flour
1/2 cup cornstarch
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
2 cups unsweetened vanilla almond milk
2/3 cup coconut oil, melted
1/4 cup sugar
Preheat oven to 400 degrees. Line a baking sheet with parchment paper and spread coconut evenly. Cook in the oven until coconut starts to brown (2-5 minutes).
Combine flour, cornstarch, baking powder, baking soda and salt in a bowl.
Whisk together by hand (or with an electric mixer) eggs, almond milk, coconut oil and sugar. Slowly add dry mixture to the wet mixture. Stir in 3/4 cup of coconut.
Heat waffle iron. Spray with non-stick spray. Fill waffle iron in batches (mine holds about 1/2 to 3/4 of a cup of batter per waffle) and cook waffle until golden brown.
Top with desired toppings and remaining 1/4 cup of coconut.
I don’t know about you, but sometimes you just need to press the reset button. Whether it’s physical or mental health, I think we all get to a point where we need a refresh. And this Ultimate Green Smoothie Bowl was just what I needed to finish off this week.
As I mentioned in my Spring Break Essentials post, I am currently finishing off my first spring break in a VERY long time. Having the week off has been amazing! I’ve been able to catch up with friends, read, and enjoy the amazing weather we’ve been having. But, with vacation comes overindulgence. And my body is ready for greens, greens and more greens.
This smoothie bowl is packed with fruit, vitamins and healthy fat.
The creaminess in this bowl comes from the avocado.
Avocado is rich in potassium, fiber and healthy fat. And while it wouldn’t be my initial go-to for a smoothie, its flavor is very subtle and gives the bowl such a creamy texture.
The other part I love about this bowl is the toppings – if it didn’t have toppings I might have felt like I was eating baby food 😉
You can use whatever you have on hand, but I went with banana, unsweetened coconut and almonds.
What is your favorite meal to reset your diet?
ULTIMATE GREEN SMOOTHIE BOWL
1/2 cup of OJ
1 cup of water
2 cups of frozen mango chunks
1/2 an avocado
2 handfuls of baby spinach
1 banana, sliced
unsalted almonds, chopped
Add all of the smoothie ingredients to a blender and blend on high until combined.
Pour into bowl and top with banana slices, almonds and coconut.
If you’re still looking for something to make for Easter brunch…look no further. This Pesto Goat Cheese Prosciutto Puff Pastry is about to give you life!
It is so tasty, is so easy to make, and looks like a million bucks.
If you haven’t worked with pre-made puff pastry before, you are going to love it. You can find it in the freezer section and you just need to lay it out over some flour for about 45 minutes before you are going to use it. Then roll it out and cut it into whatever shape you need.
For this recipe I used the bottom part of my 6 inch plates – which gives you a 4 inch circle. Each package of puff pastry has 2 sheets. And each sheet will give you about three 4 inch circles.
To give the pastry that puffed edge, you will need to score a circle 1/4 inch from the edge of each pastry – making sure not to cut all the way through. Then stab small holes on the interior of that circle.
Top each circle with homemade sun dried tomato pesto, a slice of fresh tomato, goat cheese and finally prosciutto. Put in the oven for 15-20 minutes and you have something that looks like it took a hell of a lot more time and effort.
Have you ever made any recipes with puff pastry? Did you love it as much as I do?
Remove puff pastry from freezer and lay both sheets out on floured cutting boards. Allow to thaw for about 45 minutes.
While puff pastry is thawing make pesto. Add basil, garlic, sun dried tomatoes, walnuts and parmesan cheese to a food processor and blend on high until combined. Put food processor on low and drizzle olive oil in. Remove and place in separate bowl. Add salt and pepper and stir to combine.
Heat oven to 400 degrees.
Roll each sheet of puff pastry out until you can easily cut three 4 inch circles from each sheet.*
Place each circle on a parchment covered baking sheet. With a paring knife cut a 1/4 inch circle from the edge of each pastry – creating a crust.**
Staying within the edges of the crust you just created, take the same knife and stab the dough to create small holes.
Again, staying within the edges of the crust, spread pesto on each pastry followed by a tomato slice, goat cheese and finally prosciutto.
Place in the oven for 15-20 minutes, or until pastry crust begins to brown.
Remove from oven, top with fresh basil and serve.
*I used the bottom of my 6 inch plates to make a perfect circle.[br]**Be sure not to cut the whole way through.
I’m addicted to breakfast. And not just any breakfast…spicy breakfast.
Something about waking up to a savory breakfast just gets to me. And these Chipotle Cream Cheese Breakfast Bagels are no exception.
The star of this breakfast has to be the cream cheese. If I’m completely honest…I HATE plain cream cheese on my bagels. It has to have some sort of flavor for me to even touch it. I (of course) gravitate to the spicy varieties.
This cream cheese recipe is a take on the one I get at my favorite coffee shop, and I have to say I think I might like mine better 😉 Probably because I added my favorite breakfast ingredient…jalapeños.
Sautéing the jalapeños first does cut down on some of the spice, so I wouldn’t say this cream cheese is overly spicy. Just enough to give your breakfast some zing.
One quick tip: save the original cream cheese container. Once you’ve mixed everything together you can just put it back in the container to store for the rest of the week.
Heat small pan over medium heat and add olive oil*.
Add garlic, jalapeño and green onion to pan and sauté for about 2 minutes – making sure garlic doesn’t overcook.
Remove from heat and place ingredients in a bowl with the plain cream cheese, chipotle peppers and adobo sauce and stir to combine. Set aside.
Heat pan over medium heat. Spray with non-stick spray and add bacon to pan. Pan fry until bacon is cooked to desired crispiness. Remove from pan and place on paper towels.
Heat small pan on medium heat and spray with non-stick spray. Crack egg and cook until it is cooked through enough to flip (about 3 minutes). Flip and cook until yolk reaches desired texture.
While egg is cooking, toast bagel.
Assemble sandwich: Spread chipotle cream cheese on bottom half of the bagel. Top with egg, turkey bacon and spinach. Spread a small amount of chipotle cream cheese on top half of bagel (just enough so the spinach will stick).
Slice in half and enjoy.
*You want to use just enough olive oil to coat the bottom of your pan. If you add too much it will make your cream cheese greasy when you combine all of the ingredients.