Huevos Rancheros Wraps

May 2, 2012 42 Comments

I have to tell you about this woman that lives on the first floor of my building. You see, I haven’t actually met her, but I HAVE met some of her cats. Well, kind of.

My parking space is just outside of this woman’s apartment and pretty much every day I can see a kitty sleeping in the window – it’s always such a pleasant surprise. Today I saw cat number 7. I am not kidding.

SEVEN cats! First I saw a short haired black kitty, then a long haired black kitty, then 4 more and then today I saw lucky cat number seven. A white fluffy kitty was sitting in the window. Is this allowed?? Who knew crazy cat women actually existed?? I’m here to tell you that they do. And am unsure if I need to call the pet shelter…but that’s another matter. On to these wraps!!

To begin, heat butter over medium high heat. Add eggs and fry until cooked through (I scrambled mine).

Mmmm….

Heat the tortillas in a frying pan.

Layer the black beans on the warm tortilla.

Add fried eggs and cheese.

Top it off with cheese, salsa, slices of avocado and cilantro. Be careful to leave room so you can wrap up your tortilla!

Enjoy!

Huevos Rancheros Wraps
Recipe taken from Eat Live Run
Serves 4

Ingredients:
4 large whole grain tortillas
8 eggs
1 avocado
1 15-oz can black beans, drained and rinsed
1 bunch cilantro, minced
Salsa
Vegetable oil to fry eggs

Directions:
Heat oil or butter over medium high heat. Add eggs and fry until cooked through (you can either scramble or keep the yolks whole).

Heat the tortillas, then layer black beans, fried eggs, salsa, slices of avocado and cilantro in each. Be careful to leave room so you can wrap up your tortilla!

To make a closed end wrap (like mine), fold both the right and the left edges over the filling and roll from the bottom. Then cut the wrap in half with a sharp knife and enjoy!

Filed Under: Breakfast, Main meals, Vegetarian Tagged With: , , ,

Lemony Quinoa and Avocado Salad

November 1, 2011 11 Comments

My belly aches. With yesterday’s and today’s candy consumption my body is beginning to think Reese’s peanut butter cups are a food group. So, with my rumbling belly telling me to cut the sugar I decided to make a quick and healthy Moroccan dish with whole wheat couscous, toasted almonds and pistachios and citrus flavour. Not the salad I’m posting here, but close in terms of the nutritional benefits.

This salad is chalk full of good stuff. It has protein from the quinoa, healthy fat from the avocado, olive oil and tahini, and vitamins A, C, and K from the fresh, crunchy, red peppers. I made this salad in September when I was home alone for a month and needed something healthy to make in a big batch. Do you ever do that? Make a dish that lasts you 5 days? The first day is AWESOME and then by day 5 you never want to see that particular meal again. ’tis life. To begin, cook up your quinoa.

Chop your red pepper and onion.

Add chopped avocado.

Mix up your dressing ingredients – tahini, garlic, lemon juice, olive oil, water and salt. Oh, and make sure to take a really blurry, bad photo of it!…haha.

Mix your quinoa, dressing, and chopped red pepper, avocado and red onion together. If you like cilantro you would add it in here. I don’t like it so I left it out. Enjoy! And, Happy November!

Lemony Quinoa and Avocado Salad
Recipe adapted from Fat Girl Trapped in a Skinny Body
Serves 4

Ingredients:
1 cup quinoa
2 cups water
1/2 teaspoon fine grain sea salt
1 red pepper, diced
2 avocados, diced
1/2 large red onion, chopped
1/2 cup cilantro, chopped (optional)

Tahini Dressing:
1/4 cup tahini
2 garlic cloves, smashed and chopped
1/2 cup fresh lemon juice (juice from two big lemons)
2 tablespoons olive oil
2 tablespoons hot water
scant 1/2 teaspoon fine grain sea salt

Directions:
Rinse the quinoa in a fine-meshed strainer. In a medium saucepan heat the quinoa and water until boiling. Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 minutes. Quinoa is done when you can see the curlique in each grain, and it is tender with a bit of pop to each bite. Drain any extra water and set aside.

While the quinoa is cooking make the dressing. Whisk together the garlic, tahini, lemon juice, and olive oil. Add the hot water to thin a bit and then the salt.

Toss the cooked quinoa, pepper, avocado, red onion, cilantro and half of the dressing. Add more dressing if you like and season with more salt to taste. Serve garnished with a bit of cilantro.

Filed Under: Main meals, Salads, Vegan, Vegetarian Tagged With: , ,

Spicy Guacamole

October 20, 2011 8 Comments

Yesterday was weird. I woke up at 6 am (same as everyday), read my morning blogs, got ready, and head out the door at 7:20 to catch my bus. It was rainy so when I came back inside to grab my umbrella I realized that it was still dark outside. Weird. Usually it’s light. *WHAM* It hit me. I’m not supposed to catch the bus until 8:20. My class starts at 9. Fail.

These things happen. Call them brain farts or whatever you will, but boy, do they make me feel silly! I just giggled, and decided to practice guitar to pass the time. I think I need to sleep more. This recipe is good for sleepy people, non-sleepy people and zombies (I’m on a Walking Dead kick). It’s easy and super tasty. My favorite guacamole recipe that I’ve tasted thus far. Feeling too tired to bake a 7-layer cake? Me too. Here’s a guac recipe for ya.

To begin, half and pit your avocados.

Toss scooped avocados with lime juice.

Mash the avocados using a fork or potato masher.

Add the salt, cumin, and cayenne and mash.

Chop a jalapeno.

Chop your onion.

Chop your tomatoes.

And fold onion, jalapeno, tomatoes, cilantro (optional), and garlic. Let sit at room temperature for 1 hour to get the flavours mixing together.

Serve with tortilla chips, pitas, or veggies. Eat! See? Easy.

Spicy Guacamole
Recipe adapted from My Baking Addiction
Yield | 6 servings

Ingredients:
3 ripe avocados, halved, seeded and scooped
2 limes, juiced
3/4 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon of cayenne pepper
1/2 cup diced red onion (about 1 small onion)
1 jalapeno pepper, seeded and diced (leave some seeds in if you want to crank up the heat)
2 Roma tomatoes, seeded and diced
1 clove garlic, minced
2 tablespoons chopped cilantro (optional)

Directions:
In a large bowl, toss the scooped avocados with the lime juice. Mash the avocados using a fork or potato masher. Add the salt, cumin, and cayenne and mash. Fold in the onion, jalapeno, tomatoes, cilantro, and garlic. Let sit at room temperature for 1 hour and then serve.

Notes
-If you don’t like your guacamole spicy, simply omit the jalapeno and cut back on the cayenne.

Filed Under: Appetizers, Favorites Tagged With: , ,

Avocado Chocolate Pudding

March 25, 2010 20 Comments

It’s 8am and I’ve already devoured an entire batch of chocolate pudding. Think I like chocolate? That goes without saying.

I have a few things in the kitchen that I need to get rid of. Oranges, a pineapple, and an avocado. So, to use up my avocado I threw it in my pudding recipe as a thickener. Think I’m crazy? Maybe. But this unusual recipe turned out to be the best chocolate pudding I’ve EVER tasted. Seriously folks, would I lie to you?

Avocados are great, and are considered the worlds healthiest fruit. Why? Because they contain vitamin K, dietary fiber, potassium, folic acid, vitamin B6, and vitamin C! So, using them in my chocolate pudding makes me feel great. I used other healthy ingredients like pure cocoa powder (instead of chocolate chips), honey (instead of refined sugar), and light coconut milk (instead of heavy cream).

I love chocolate, and telling you this will never get old. Earlier this year I brought some of my chocolate baking to a faculty pot luck to hear my professor say “Ew, I HATE chocolate”. Really?? I mean, really? People don’t like it? This baffles me in several ways. I sometimes wish I didn’t like it so much. It would save me from eating all of the cookie batter before I put the cookies in the oven, but it’s one of those simple things that I NEED to survive. Chocolate + Honey + Brown sugar = my favorite ingredients.

So here we are. 8 am and ready to begin another chocolate fun day. Awesome. This recipe makes 4 small servings and is 3 weight watchers points per serving.

Ingredients:
1 ripe avocado
2 tablespoons dark cocoa powder
1/2 cup light coconut milk
1 tsp vanilla
2 tbsp honey

Directions:
Put all ingredients in a blender and BLEND! The pudding will come out smooth and sweet. Absolute perfection!

Aren’t avocados just the greatest?

Filed Under: Pudding/Mousse, Snacks Tagged With: , ,
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