Breakfast Burrito

DF

Every Sunday morning I take a high intensity gym class, which means I can’t weigh myself down with waffles or pancakes.  I need to give my body the energy it needs to power through the class, and what better than a breakfast burrito.  Plenty of protein for my muscles and yet it’s still a great Sunday treat to me.

breakfast burrito

Breakfast Burrito
2 medium yukon gold potatoes, chopped thin
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1/2 onion, chopped
4 slices of bacon, chopped
8 eggs, scrambled
1 avocado, sliced
1/2 c cheddar cheese, if using
4 10-inch tortillas

Heat olive oil in a large skillet over medium heat.  Add potatoes, bell peppers, and onion; saute for 10 minutes, stirring occasionally.  Add 1/4 c water to skillet and cook covered for another 8 minutes or until potatoes are tender.  Remove potato mixture from pan and set aside.  In the same skillet add bacon and cook until crisp.  Add eggs and cook until fluffy and just set, about 3 minutes.

To build the burrito layer avocado, cheese (if using), egg mixture in tortilla.  Fold in the two sides and roll up tightly.  Serve with salsa or pico de gallo if desired.

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Corn Fritters

DF, V

Sometimes I just need a taste of summer, and corn is the quintessential summer veggie. Sure I could have made a corn side dish, but why not make it the star of the show?  This dish is perfect for a light dinner or as an easy appetizer perfect for company.  Make them in advance then just reheat before serving.

corn fritters

Corn Fritters
1 avocado, chopped
1/2 pint grape tomatoes, chopped
1/4 c red onion, chopped
1 tsp apple cider vinegar
2 c corn
2 eggs, beaten
1/2 c red pepper, chopped
1/2 tsp cumin
1/4 tsp chili powder
1/4 tsp coriander
pinch of salt
1/4 c flour
1/2 tsp baking powder

Add avocado, grape tomatoes, red onion, and apple cider vinegar to a bowl.  Season to taste with salt and pepper.  Toss to combine, set aside.

In another bowl add corn, eggs, red pepper, cumin, chili powder, coriander, salt.  Mix until well combined, then add flour and baking powder.

Add 2 tbs olive oil to a skillet over medium heat.  Spoon out batter in 1/4 c scoops onto the skillet.  Cook on each side until golden and crisp, about 2 minutes per side.

To serve top corn fritters with avocado relish.

Corn and Black Bean Salad

DF, V, VG, GF

Lately I can’t get enough of corn, it’s been somewhat of an obsession since I couldn’t eat much of it last summer.  So now that it’s in season I eat it with chicken, I eat with with steak, and I even eat corn with sandwiches.  It goes with everything and can be made many different ways.  So why not add some black beans and avocados to add a south of the border feel?  Sounds delicious to me.

Food 188

Corn and Black Bean Salad
4 ears of corn
2 poblano peppers, chopped
1 15.5 oz can of black beans, drained and rinsed
2 avocados, diced
1 pint grape tomatoes, halved
1 bunch of scallions, chopped
3 tbs red wine vinegar
2 tbs extra virgin olive oil
1 tsp honey

Heat olive oil in a large saute pan over medium high heat.  Cut corn off cobs and add to pan along with the poblano peppers, cook for 10 minutes, stirring occasionally, then let cool.  In a large bowl add cooled corn mixture, black beans, avocados, grape tomatoes, and scallions, set aside.  In a small bowl combine red wine vinegar, extra virgin olive oil, honey, and salt and pepper to taste.  Add dressing to corn mixture, toss gently to combine.