Avocado Egg Quesadilla

Sunday mornings means there is a little extra time to spend on things you enjoy. Some may use this time as a recovery period for Saturday night's antics. Today I want to take the time to enjoy breakfast, but since my breakfast didn't take very long to make, I have more time to do something else I enjoy!

I woke up to several avocado toast recipes on Facebook and knowing I had two avocados who were "no longer useful beyond a spread", according to my fiance, I knew I needed to incorporate avocado's this morning. We don't usually buy loaves of bread, but we still have tortilla wraps left! I think eggs and avocado are amazing on a large, thinly sliced piece of bread but this will do. Creamy avocado and a fluffy egg with a few turns of the pepper mill, along with a mug of green tea was a great way to start the day.

AVOCADO EGG QUESADILLA

1/2 ripe avocado

fresh cracked black pepper, to taste

1 medium or large egg

1 Don Poncho Ancient Grains tortilla wrap

1. Wash the avocado skin and cut avocado in half. Remove the avocado from the skin and spread onto half of the tortilla. 
2. Add freshly cracked black pepper to the top of the avocados.
3. Fry an egg on medium heat until fully cooked. Add cooked egg on top of the avocados.
4. Fold the tortilla in half and lightly press with spatula. Allow to toast on this side for 10 or more seconds and flip, repeating on the other side.
5. Enjoy it cut or whole, with your favorite morning beverage.

Breakfast Quesadilla

My mom is a forager, this means she will collect wild edibles for our family's consumption. She was out in the Oslo area when she came across an egg stand selling organic eggs. They were so colorful and our family consumes a lot of eggs, so she bought two dozen and brought them home. It's kind of a waste to use them in something that I end up freezing, but I used a few to make one of my favorite breakfast meal preps: the breakfast quesadilla.

Normally I make 8 of these at a time, but I stuck to 3 this week. Just learned from work we are going on furlough, so we'll be working less hours per week to keep the company afloat. This is definitely the time I should be saving money by preparing food from home. Good thing I already do! I like to fill up on protein and fiber during breakfast, and eggs are one of the easiest ways to fill up on protein. I get whole wheat wraps to get the fiber. 

BREAKFAST QUESADILLA

2 eggs per quesadilla

1 oz cheese per quesadilla

1 Don Poncho Ancient Grain Whole grain tortilla

1. Crack 2 eggs into a heated skillet right next to each other, on medium low. Break the yolk in the center and once whites have set, flip the eggs together. 
2. Once eggs have cooked completely, lift the eggs together with a flat spatula, and place the tortilla in the heated pan. Flip the tortilla after 10 seconds and sprinkle half of the cheese on half of the tortilla. 
3. Place the eggs on top of the cheese and sprinkle the rest of the cheese on top of the eggs. 
4. Fold the tortilla over the eggs and cheese and press. Heat for at least 10 seconds and flip the quesadilla, pressing and cooking at least 10 seconds on the other side.
5. Move the quesadilla to a clean plate and allow to cool. Continue with other quesadillas. 
6. Wrap the cooled quesadillas in plastic so no air is in the package. Freeze and enjoy for up to 3 weeks.

Steamed Eggs and Kale

I'm seeing a lot of posts about anti Cinco De Mayo celebrations today. It's the hats, maracas, people drinking and eating tacos with no idea what the day is actually about. I'm still educating myself about it and I encourage you to as well. Sometimes we just go through the motions of holidays and celebrations for the festivities but we forget about the origins.
I DID throw a little salsa on top of my eggs this morning, but that was because we made some homemade salsa the other night (completely unrelated to today) and I think salsa tastes great on eggs.

Here's a quick breakfast recipe, something I don't write about often. I really believe in getting a good breakfast to set the foundation for the rest of the days eating. Since I'm home today, I can make breakfast fresh, but normally I meal prep a week or two's worth of AM meals and have them ready for me at work. This way it's a no brainer to have breakfast and I don't have to stress about it every morning!

STEAMED EGGS AND KALE

1 TBSP EVOO

2 cups baby kale mix

2 medium or large eggs

1 oz shredded mozzarella cheese

Salt and pepper to taste

Water to steam

1. Heat a frying pan to medium heat and add EVOO.
2. Stir the kale and let it wilt. Add drops of water to steam kale.
3. Crack each egg on top of bed of kale, allowing the bottom to set a bit. Once the bottom looks like it's set, add cheese to top of eggs and add more water to the pan and cover with lid, allowing the eggs to steam. Add more water if tops of eggs are not set and continue to steam.
4. Once tops of eggs have set, remove lid and slide kale and egg to plate.
5. Serve with some salt and pepper, or top with homemade salsa and a side of fruit.

Blueberry Cornbread Muffins

Another blueberry recipe! Today was the type of Sunday morning that required baking. My family loves cornbread muffins so I baked some cornbread blueberry muffins today. I didnt want to use butter as the original recipe asked for so I substituted in yogurt instead. Too bad I woke up hours after they did so they havent tried them yet. I also cut the recipe in half because we usually end up wasting baked goods.

Blueberry Cornbread Muffins
30 min, serves 6


1 1/4 cup corn flour (Bob's Red Mill brand)
1/2 brown sugar, loosely packed
pinch of salt
1/2 tablespoon baking powder
1/2 cup almond milk
1/2 cup butter or 3 tablespoons yogurt
1 egg white
1 cup of fresh blueberries


1. Preheat oven to 375 F. Grease muffin cups or line with cupcake liners.
2. Sift flour, sugar, salt and baking powder into a bowl.
3. Combine milk, butter or yogurt, and egg white in a seperate bowl. Mix ingredients well.
4. Add blueberries to dry ingredients and mix. Add wet ingredients by spoonful until the batter is moistened. Spoon batter into prepared muffin tins.
5. Bake in preheated muffin for 20 minutes. Let muffins cool for 10 minutes before loosening them from the pan.

Blueberry Chick Pea Pancakes

I LOVE BLUEBERRIES!!They are all over the place, and nothing like locally grown blueberries to sweeten the pallate. Also, blueberries have many health benefits! Their loaded with antioxidant anthocyanins, vitamin C and help prevent vision degeneration diseases, several cancers, and helps boost brain power. Recently I discovered chickpea flour from Bob's Red Mill. I like that I can use it to make breading, but get the protien punch with it. It definitely has a nuttier taste, and will take some time to get used to. If you feel its too much, just cut the flour in half and replace it with regular baking flour. I followed this recipe from Organic.org with a few adjustments according what I had in my cupboard.

Blueberry Chick Pea Pancakes
20 min, serves 4

1 cup chick pea (garbanzo bean) flour
3/4 cup-1 cup rice, soy or almond milk
1 large egg
1 tablespoon grapeseed oil
1 teaspoon baking powder
1 quart of fresh blueberries or 8 ounce bag of frozen blueberries, defrosted



1. In medium mixing bowl, beat the eggs thoroughly. Add milk and oil and beat again. Stir 2/3 of the blueberries into the mixture. Ladle spoonfuls of batter into a well-oiled, heated skillet. Skillet will be ready when drops of water dances and evaporates.
2. Turn pancakes when the edges are brown and bubbles start to pop through the center of the pancake. Add oil or non stick spray as needed. Sweeten the stacks of pancakes with fresh blueberries, yogurt, honey, or the sweetener of your choice.