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.
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.
I didn’t grow up liking brussels sprouts, and in fact I’m not even sure I dared to try them as a kid. But one thanksgiving my aunt made a recipe I just had to try. It paired them with pancetta, and from there the love affair took off. This recipe is a bit different, but uses the same concept with elbow macaroni. So if you’ve never been a huge fan, try this recipe and it may just convert you too.
Brussels Sprouts and Breadcrumb Pasta
12 oz brussels sprouts, chopped in half
1/2 c panko breadcrumbs
salt and pepper
4 slices of bacon, chopped
2 shallots, chopped
2 c elbow macaroni, cooked and drained
Preheat oven to 400 degrees. Add brussels sprouts to a baking sheet, toss with 2 tbs olive oil and season with salt and pepper. Lay panko breadcrumbs on top of the brussels sprouts then drizzle more olive oil on top so they will get golden in the oven. Roast for 30 minutes. While the brussels sprouts are roasting heat olive oil in a large pot over medium high heat. Add bacon and cook for 3 minutes till it starts to get crispy, drain all but 2 tbs of fat. Add shallot and cook until translucent, then add roasted brussels sprouts and cooked elbow macaroni. Toss to combine, then serve.
With Memorial Day just around the corner, summer bbqs will soon fill up your summer weekends. If you’re looking for just the right burger that everyone will love, you just found it. With the combination of bacon and maple syrup won’t even care that it’s a turkey burger. Add some corn on the cob, potato salad, and a fresh slice of watermelon to have the perfect summer plate.
Maple Bacon Turkey Burger
1 lb ground turkey
4 slices bacon, chopped
2 tbs worcestershire sauce
2 tbs maple syrup
1 tsp onion powder
1 tsp dry mustard
4 slices of cheddar cheese (if not dairy free)
2 onions, thinly sliced
4 burger buns or large lettuce leaves if gluten-free
mayo, tomatoes, and pickles for servings
Heat olive oil in a saute pan over medium heat. Add onions and cook until lightly caramelized, about 15 minutes. Set aside.
Preheat grill pan over medium high heat. In a large bowl combine ground turkey, bacon, worcestershire sauce, maple syrup, onion powder, dry mustard, and salt to taste. Mix well and form into 4 patties. Add olive oil to the grill pan then place burgers in pan. Grill for 6 minutes a side. Place cheese on top, if desired, and cover with foil to melt the cheese. Place on buns or lettuce leaves, top with onions, mayo, tomatoes, and pickles.