breakfast

Recipe from the momables.com site.(LOVE her blog and book!)

Mornings are easy when you can grab some of these Freezer-Friendly Breakfast Burritos! Easy to make ahead and way taster than the store-bought ones.

•Author: MOMables.com
•Yield: 6

Ingredients
•6 large eggs (can use egg substitute or egg whites as well)
•1 tablespoon oil
•1 medium tomato, finely diced (add in as many veggies as you want!)
•1 cup shredded cheese (I use 2%)
•6 8-inch tortillas (gluten-free if needed) (I use Mission carb balance tortillas)
•6 parchment paper squares, about 10 inches
•Additional toppings, avocado, and salsa (optional)

Instructions
1.In a medium bowl, whisk eggs.
2.In a medium skillet (about 10 inches) over medium-high heat, heat olive oil and pour in whisked eggs. Once they start cooking, add in your diced tomato and any other add-ins you like in your burritos. Continue to stir the egg and topping mixture until fully cooked and remove pan from heat.
3.On a flat surface, place a tortilla on top of a parchment paper square. Top the tortilla with ⅙ of the egg mixture, top with shredded cheese and any other toppings or salsa.
4.Fold tortilla over the fillings, fold in the sides, and roll into a burrito. Once your breakfast burrito is closed, wrap with the parchment paper square.
5.Repeat the process with remaining tortillas and eggs. Once cooled, transfer assembled burritos into a gallon sized freezer bag and refrigerate for up to a week or freeze for up to one month.
6.To eat, simply warm directly in the microwave until heated through.

Great breakfast to start your workday! (Even if you are at home!)

In good health,
Kelly Devine Rickert MS RDN CSSD LDN

Here are a few healthy breakfast options… hope you enjoy!

Chocolate Coffee Protein Shake

1 cup milk (I use Fairlife but you can also use soy, or alternative milks)
1 tsp instant coffee powder
1 tsp cocoa powder
Ice
1/4 cup whey protein powder (I use Red Mill)

Blend and drink! (I add a Stevia packet to sweeten it up a bit).Need to boost the calories a bit? Add some strawberries and half

Check out the two recipes below from Registered Dietitian, Dawn Jackson Blatner’s book, Super Food Swap. You can find it here!

SuperFood Scramble

2 eggs, beaten
1 tsp olive oil
2 cups baby spinach
1/2 c cooked quinoa
1/3 c avocado, chopped
1 green onion, chopped
Juice of 1/2 lemon
Sea salt and black pepper

Scramble the eggs in oil over medium heat.
Assemble your bowl. Place the spinach in a medium bowl and top with warm egg and quinoa. Top with avocado and veggies. Add juice and sprinkle with salt and pepper.

410 kcals, 23 g fat, 31 g carbs, 9 g fiber and 21 g protein.
(You can reduce total kcals and fat by reducing the avocado portion and/or by substituting 1 egg yolk for 2 egg whites.)
Time saver: Use frozen precooked quinoa in grocery store or make a big batch and save in smaller portions to reheat.

Cinnamon Oatmeal Muffins

Topping
3 tbsp coconut oil
1/2 c finely diced pecans
1/4 c coconut water
1 tbsp ground cinnamon
1/2 tsp sea salt

Muffins
2 cups rolled oats
1 cup unsweetened milk
2 eggs, beaten
2 tbsp flax seed (ground)
1 tbsp cinnamon
1 tsp baking powder
1 tsp vanilla extract
1/4 tsp sea salt

Preheat oven to 350 degrees. Line 10 cups of a muffin tin with apper liners.
Make the topping. In a medium bowl, combine ingredients for the topping. Mix together and set aside.
In another bowl, stor together the oats, milk, eggs, flaxseed, cinnamon, baking owder, vailla and salt. Divide mixture between the 10 muffin cups. Top each muffin with 1 tbsp of topping mix, Bake for about 30 minutes until set. Refrigerate uneaten muffins in an airtight container for up to 5 days.

Nutrition:
2 muffins 370 kcals, 21 g fat, 36 g carb, 6 g fiber and 10 g protein

~Kelly