I will make a statement that I bet 90% of the readers of this blog will agree with:
BREAKFAST IS AWESOME NO MATTER WHEN YOU EAT IT OR WHAT YOU EAT !!!!!
Am I right or am I right? Having breakfast foods for dinner is a necessity at least once every two weeks. Last week while looking through cookbooks and watching Food Network I saw two meals that I had to make and had to make them on a Frugal Grocer budget. I was going to have a big weekend of training and so having these meals planned ahead of time was a huge help for my recovery.
What did I make you are asking yourself right now aren’t you? Well I made Chilaquiles and Elvis French Toast. Don’t know what either of those are? Don’t worry I’m going to give you the recipe to both and then you can make them over the weekend or maybe tonight for dinner because after all breakfast is good anytime of the day.
Ingredients: 3 tortillas (recipe for homemade tortillas below), 1/3c Salsa Verde, 1 Chipotle Pepper in Adobo Sauce, 1/4″ Red Onion (sliced), 1 Tbsp Coconut Oil Divided, 2 Eggs
Nutritional Information: 601 calories, 30.5g Fat, 56g Carbs, 10g Fiber, 25g Protein
Nutritional Breakdown: 37% Carbs, 46% Fat, 17% Protein (the majority of the fat is from coconut oil which is a good fat for you)
- Leave tortillas out for a few hours until they get a little crispy.
- After the tortillas have gotten crispy use a pizza cutter and cut them in 8 triangles.
- Heat up coconut oil and place tortilla chips in and cook until they are golden brown and like chips.
- Remove chips from pan and place on paper towel to soak up any oil.
- In same pan pour in salsa verde, chipotle pepper and red onion and turn up heat to bring sauce to boil. Once boiling lower to simmer.
- While salsa verde is simmering scramble eggs in separate pan with remaining coconut oil.
- As eggs are cooking put tortilla chips back in the salsa verde and combine well.
- As eggs begin to set up remove and add them to the chips and salsa verde until they are cooked to your liking.
- Slide out of pan and onto a plate and enjoy.
Elvis French Toast
Ingredients: 2 slices day old bread, 2 eggs, 1/2c coconut or almond milk, Cinnamon, 2 Tbsp Almond Butter, 1 Banana Sliced
Nutritional Information: 555 calories, 31g Fat, 55g Carbs, 8g Fiber, 26g Protein
Nutritional Breakdown: 36% Carbs, 48% Fat, 16% Protein
- Make a custard by combining the egg, milk and cinnamon.
- Spread 1 Tbsp of almond butter on each piece slice of bread and then place the banana on one side. Combine and make a sandwich.
- Take the almond butter/banana sandwich and dip into custard and leave for a few minutes to soak up the mixture.
- After 3-5 minutes flip over and allow the 2nd side to absorb the custard.
- As the sandwich is absorbing the custard turn heat up on a non-stick pan.
- Place sandwich in the pan and cook for ~5 minutes until a crust is created. Flip over and cook for another 5 minutes.
- Remove and serve with fruit. If you need extra flavor use local honey.
Ingredients: 1/2c Whole Wheat Flour, 3/4c White Rice Flour (if using Garbanzo Bean Flour or AP Flour use 1/2c), 1 tsp Salt, 1 Tbsp Oil, 6 Tbsp Water
Nutritional Information: 620 calories, 17g Fat, 133g Carbs, 7g Fat, 19g Protein
Nutritional Breakdown: 69% Carbs, 21% Fat, 10% Protein
- In a food processor place flour and salt and turn on.
- Drizzle in oil and then water.
- Mixture should turn to a ball but if it is still wet add more flour.
- Once a ball has been formed cut with a sharp knife into 3 separate sections.
- Lightly dust your work surface with flour and dust your rolling pin as well.
- Roll out each ball into a thin tortilla. It will look authentic because you won’t have perfect round edges.
- On a plate lay down wax paper then the rolled out tortilla then wax paper and alternate with rolled out tortilla.
- Once they are all done turn on griddle and bring to heat.
- Place tortillas on griddle and cook for 3-5 minutes on each side. You may see smoke but that is ok as tortilla is cooking.