What did you have for breakfast today?
Was it satisfying to your taste buds?
Did you choke down the same o’ boring thing you have every morning?
Rarely do I prepare identical meals. The concept, techniques, are similar, but the ingredients vary. In today’s podcast I share with you what I had for breakfast and how I made it. I am not your typical follow-the-cook-book cook. Quite often I prepare meals with whatever is readily available in the refrigerator and cupboards. Variety is the spice of life. Right?
It drives me crazy to waste food. It’s common for me to whip up weird concoctions when I am cooking for myself. Sometimes I make an outrageously delicious meal and on the rare occasion something that only the dog enjoys.
The breakfast burrito recipe below is similar to the one I described in the podcast. It wasn’t until after I ate the mentioned burrito that I realized, “Hey! Great podcast topic.” Feel free to adjust the ingredients to suit your taste buds. Be creative, Darlin’!
You’d be amazed at some of the meals you create when you allow yourself to follow your taste buds.
- 1 white potato; shredded
- 1/8 cup (approximate) onion; thinly sliced
- 1/4 jalapeno; remove vein and seeds; chopped
- 1/4 cup corn
- 1/8 cup salsa
- handful shredded cheddar cheese
- lettuce or spinach
- 1 10" flour tortilla
- 1 egg; slightly scrambled
- 1 tablespoon chopped herb mixture of parsley, basil, thyme
- Saute onions in butter for 1 minute.
- Add shredded potato, and cook on medium-high heat until golden brown; flip.
- Stir in jalapeno, corn and salsa.
- Cook additional 2-4 minutes.
- Fry egg in butter; slightly scramble.
- Place tortilla shell on plate, add cheese.
- Add egg, vegetable hash, fresh herbs and lettuce.
- Wrap to form burrito.
Author: Cindy (C.K.) Kochis is an Integrative Nutrition Health Coach who transformed her coaching practice as the foundation of Elements For A Healthier Life Magazine. As the Founder and Publisher of her health and wellness magazine, she is providing a forum for people to share their personal stories, professional knowledge, and healthy eating options. When Cindy is not working on her magazine, she is a virtual assistant, author, grandmother, and sassy redhead. She self-published “Get A Compass Not A Clock” (available on Amazon) and “Unleash Your Inner Story” (ebook). For more information about Cindy’s services, please visit ckkochis.com and elementsforahealthierlife.com
–>Freeze extra (leftover) kidney, pinto, lentil beans to add to soups, burritos and other meals for additional fiber and protein.
–>Add your favorite salsa one to two minutes prior to removing the potato hash from the skillet. This will allow the “juice” (liquid) to evaporate. It’s one way to enjoy the salsa flavor without all the sloppy mess while eating.
Corn tortilla, sliced brat burger heated with barbecue sauce,
corn cut off the cob, saute’d zucchini strips and sliced onion,
chopped fresh parsley and thyme, and chopped green onion.
You’d be amazed at some of the meals you create when you allow yourself to follow your taste buds and explore your refrigerator.
C.K. Kochis, INHC
We would love to hear from you!
What ingredients do you typically put in your breakfast burritos? Are you what I consider a refrigerator cook (someone who cooks meals based off of what’s available in the refrigerator)? Share with us some of the crazy concoctions you’ve prepared.
Be a sweetheart and share this podcast with others you may feel will enjoy a breakfast burrito with me.