Showing posts with label breakfast breads. Show all posts
Showing posts with label breakfast breads. Show all posts

Sunday, February 02, 2014

Chipotle Egg Tacos : 7 Weight Watcher Points.

The Boyfriend works from home, so I make him breakfast most mornings.  I think if he had his way, he would eat Corned Beef Hash Benedict every morning!  He used to travel for work, and a Chef at his hotel used to make him that for breakfast and he raved about it.  

These simple breakfast tacos took around 5 minutes to make; or the time it took to cook the eggs.  We have a gas stove, so I toasted the tortillas over flames as I was "frying" the eggs.  They are your simple, over easy eggs, my Chipotle Sauce, Shredded Cabbage, 1 tbsp Feta cheese per taco, then topped with cilantro, raw onion and a little more Chipotle Sauce

Now, I'm not a fan of eggs unless it's The Boyfriend's Japanese Rice and Eggs, so I make my breakfast tacos with either Dry Fried Tofu, Beans, or my Mexi-Base.
I love being able to make fast meals for both of us, even if we don't use the same proteins.  I always have at least 1 cooked legume in the fridge, and more in the freezer, so I can create fast, healthy meals.

Savory breakfasts are definitely my thing.  If you are looking for something more traditional, my Breakfast Breads are great to have on hand, especially topped with some nut butter.  Peanut butter is my all time favorite. Natural, chunky, no sugar added.

Sunday, April 07, 2013

Whole Food Savory Corn-Oatmeal 'Bread' made from leftover Split Pea Soup..

First of all, thank you for the outpouring of support on my last post where I talk about what my life was like when I weighed 300 lbs.  

As I said in that post, I believe in eating whole foods with a focus of frugality.  I love to experiment and have made several delicious batches of what I call, "Pizza Bread." using 100% whole ingredients, similar to my sweet, but sugar free breakfast breads.  

So, I had some leftover Chipotle Split Pea Soup that I would normally turn into a burger, but today I wanted to experiment with savory bean based "breads."  I had some coarse cornmeal and old fashioned oats and around 2 1/4 cups of the leftover soup, so I stirred it all together and baked it an 8 by 8 square glass pan .  

I think any thick, bean based soup would work well, Chili would be amazing! Now, just a word of caution. This is NOT cornbread.  This is a little umm.... weird, but I like it and think it is a great alternative to bread.  It is full of nutrition and would make a great snack or savory breakfast.  I'm a peanut butter nut, and I think peanut butter would taste really good on it.  

Savory 'Breakfast Bread'
  • 2 1/4 cups leftover split pea or other bean based soup
  • 3/4 cup coarse cornmeal
  • 1 1/2 cups old fashioned oatmeal
  • 1 tsp all purpose seasoning salt or creole seasoning
  • 1 tbsp psyllium husk

Mix everything together; spray a glass 8 by 8 baking dish with cooking spray and bake at 400 for 50 minutes, rotating pan halfway through baking time. Allow bread to cool completely before eating.

You can totally get creative with spices/herbs.  I just wanted to make a very simple recipe.  I will share my Pizza Bread recipe soon, when I get some fresh basil.  It is super yummy!

If you're looking for a more traditional Cornbread, here are several recipes:

Sneak Peak at upcoming recipes: Jerk-Buffalo Roasted Chickpeas

Sesame Ginger Slaw

Black Bean Mole Tostadas

Strawberry Shortcake