Before we get into life updates let me just inform you that I’m writing to you from a Starbucks in the middle of the desert (also known as the state of New Mexico). I’m here visiting my grandparents for a week.
Do you know what one of my favorite things about my grandmother is? She knows how much I appreciate good food. She even had green chile chicken stew waiting for me when I got off the plane. How sweet is that?
In fact she’s been going crazy in the kitchen: homemade whole wheat bread, corn muffins, raisin bran muffins, sopapillas, and much more. Going to the gym twice a day is necessary when she’s cooking. In fact we did Zumba together yesterday… then several Ludacris songs came on. Yeah I can’t even describe what a 77 year old doing Zumba to hip-hop looks like. She was literally bopping around to ‘how low can you go’. WHAT IS HAPPENING!
You don’t want that picture in your head. Let’s move on.
Stuff our face with Mexican goodness and guzzle skinny margaritas. Duh.
Don’t act like you’re not intrigued with breakfast enchiladas. Psssstt… they’re healthy too! The guys who taste tested these for me even approved, buuuuttttt I have a feeling Paula Deen would not. Sorry Paula, we’re saving our calories for margaritas.
Let’s be honest with eachother for a moment. There is no pretending that we won’t chase down everything with alcoholic beverages come Saturday. Margaritas with breakfast? Why not? it’s Cinco de Mayo and I love to pretend I’m Mexican! Come on, we know how this holiday works… and how painful Sunday is going to be.
Forget about hangovers. Focus on a breakfast that gets you ready for a day full of delicious chips and guac. Since Cinco de Mayo happens to be this Saturday (and because I prefer a week full of celebrations), I thought I’d share this with you a little early.
I had been thinking about breakfast enchiladas for quite sometime. More like dreaming about them every night. Anyway I decided to wrap the traditional huevos rancheros breakfast (eggs + beans) into tortillas and load them with delicious business (also known as red sauce and avocados).
I’m really happy with that decision because I now want to eat these everyday for the rest of my life. And I can do that because they only have about 230 calories per enchilada. Yes!
Fluffy scrambled eggs (with mostly protein packed egg whites).
Refried black beans.
Low fat cheeeeeese.
Uhhhh can I just tell you that basically these enchiladas are made from the best stuff on earth?
This is the fun part. The delicious business.
We combine the things I dream about into the tortillas. Drizzle with LOTS of red sauce, and roll them up tight. Time to pop in the oven and get ready for a tastebud party in less than 30 minutes.
To be honest, enchiladas never disappoint me. And these certainly wont disappoint you.
Skinny Huevos Rancheros Breakfast Enchiladas
6 whole wheat tortillas (I like low carb, or you could also use corn tortillas to make these gluten-free.)
2 whole eggs + 6 egg whites
1 can (16 oz) good red enchilada sauce
1 can (16 oz) refried black beans
1/2 red bell pepper, diced
1/2 cup cilantro, chopped
1 jalapeno, seeded and diced
3/4 cup low-fat cheese (I like colby jack or mexican)
Pinch of salt
1 tomato, diced
1/2 avocado, diced
6 tablespoons fat free sour cream
Preheat oven to 350 degrees F. Combine refried beans, diced red peppers, cilantro, and jalapeno together in a large bowl; set aside. In a medium bowl beat your eggs together. Coat large pan with non stick cooking spray and add your eggs. Let eggs set around the edges, and then begin to stir every few seconds, until eggs are barely set and still fluffy. Sprinkle with a dash of salt and pepper. Remove from heat and set aside.
Place your tortillas on a microwave safe plate and microwave for about 20 seconds. Next, coat 11×7 inch pan with nonstick spray.
Next fill each tortilla the following way: spread 1/4 cup of black bean mixture in the middle of each tortilla, add 2 heaping tablespoons of scrambled eggs, 1 heaping tablespoon of cheese, and 2 tablespoons of enchilada sauce. Roll each tortilla up one by one and place seam side down in the baking dish. You will end up with 6 tortillas.
Pour remaining enchilada sauce over the top of the rolled tortillas, then sprinkle remaining cheese on top. Bake 25 minutes. Let stand a couple of minutes, then sprinkle with extra cilantro, tomatoes, and avocados. Add 1 tablespoon of sour cream on top if desired.
You could certainly use all egg whites if desired to cut more calories from the recipe
These would also be delicious with a green chili enchilada sauce
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs.The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
* I used SweeterSpoon.com to calculate the nutritional information
Quinoa is one of my favorite grains. I mean what’s not to love? It’s versatile, gluten-free, protein packed, and the nutty flavor delivers every single time. Remember my lemon blueberry quinoa pancakes? They’re my absolute favorite. I devour them in 5.6 seconds everytime I make them. Can you tell I’m a fan? I could be the quinoa spokeswoman.
I wish I would have had these pancakes today before I did three hours worth of yoga this morning. I was aching for these through every downward dog and warrior two.
Then guess what happened? I got pulled over (for the first time ever) after leaving class. Apparently I went through a red light. Seems I was distracted with the thought of delicious quinoa pancakes in my belly. Thankfully the police officer didn’t give me a ticket. He was surprisingly nice – I’m guessing because I looked like a hot sweaty mess who was about to eat her own arm.
Once I got home and I devored these like I was a contestant on the biggest loser who hadn’t eaten in weeks. A little absurd. I even paired each pancake with different flavor toppings because who doesn’t love a little variety? One had maple syrup and bananas (classic), another had raspberry jam and toasted coconut (so so so goooood), and finally my favorite: mini chocolate chips with peanut butter (love the banana, chocolate, and peanut butter combo). I recommend trying out some different toppings.
But SERIOUSLY, these pancakes are actually good for you. If you’re trying to eat more whole grains, or if you are looking for a healthier breakfast, then I think you should give these a try. I love making pancakes and then throwing them in the freezer. They’re incredibly easy to heat up in the microwave and take to go. Just spread with a little healthy topping and devour!
Okay… one last bit of news! I’ve decided to restructure my blog a little bit. I will now be focusing on healthy, creative recipes. Of course you’ll see the occasional cupcake and brownie, but generally less sweets and more good eats. In my own life, I try to eat healthy and balanced and love sharing my passion for health with others.
2 tablespoons of milk of your choice (skim, soy, almond, coconut)
2 tablespoons brown sugar (you could also use honey or maple syrup)
1 teaspoon pure vanilla extract
2 large very ripe bananas, pureed
In a medium bowl, whisk together quinoa, flour, cinnamon, baking powder, and salt. In another medium bowl, whisk together egg whites, yogurt, milk, vanilla, and brown sugar until smooth. Add egg mixture to flour mixture and whisk to combine. Add pureed bananas and mix until just combined.
Lightly coat a large nonstick skillet or griddle with butter or cooking spray and heat over medium. Drop batter by 1/4 cup onto skillet. Cook until bubbles appear on top, about 2 minutes. Flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more melted butter and remaining batter.
Makes about 10 pancakes. Top with peanut butter, maple syrup, fruit, or chocolate chips.
Adapted from Martha Stewart's quinoa pancakes If pancakes are too thick, add 1 tablespoon of milk to the batter. If pancakes are too thin, add 1 tablespoon of flour to the batter Sub gluten free flour for whole wheat if you'd like Adding 2 tablespoons of cocoa powder to batter would make great chocolate banana pancakes
I apologize for not blogging as frequent as usual. I was traveling, thinking, and making this bruschetta.
I really like to think. I go to the grocery store and I think about things I can make. Every day I’m thinking about what I want to accomplish. In the mornings, I think about how much I want to go to Starbucks drive thru. I’m thinking about how much I want cake right now… no surprise there! This week, I thought about how badly I needed to empty the dishwasher and do laundry. Still on my mind. Most days I daydream about what the future holds and where I’ll be in 10 years. I think I think too much.
Lately my thoughts have turned into actions. I’m making HUGE decisions. Decisions that will change my life! It’s exciting… it’s making me nervous… it’s OMG! We all have to start somewhere right?
Maybe we could all just begin with bruschetta and hang out a while. I like that idea.
Usually I roll out of bed, throw on an outfit, and stop at Starbucks. This happens all before 9am. After I get my sweat on at the gym I head straight to the grocery store, where my cart crashes into at least 3 people. I smile and kindly apologize for being an aggressive cart driver. It’s Sunday after all and I’m feeling extra nice.
Really though, I’m on a mission to get home and put my Kitchen Aid mixer to work, do some laundry, and watch a trashy television show while I eat a giant bowl of pasta.
I had oatmeal, a chocolate protein shake, and broccoli for dinner tonight. Wait… what?! Yes, it’s that time of year. Warm weather is on its way, and soon I’ll be spending my days in oversized sunglasses and a bikini. That’s my plan.
I’m getting ready by eating simple meals, but that only gets you so far. I’ve also been attending hot yoga classes. I’m really hoping the next time I go the guy next to me doesn’t smell like Campbell’s chicken noodle soup. Broth sweat is not cool dude!
Anyway, I’m getting prepared and I’m sure you all can relate. This is real life. I know you want chocolate cake and fluffy cream cheese frosting… I do too. But let’s just play it cool this weekend, okay?
Time to hush up and make some healthy, delicious chili!
Was it you who ate all the leftover candy from Halloween? Did you rummage through your child’s bucket to find your favorite kind? Did you promise to eat just one piece, but indulged in about 17? No willpower?
I’ve totally been there.
We need to pull it together. How about a cure for that Halloween candy hangover?
This Asian Edamame Salad should do the trick. It’s full of good nutrients your body will love. This salad is ultra healthy and amazing over a bed of lettuce or even some black beans. It includes a soy sauce, garlic and ginger dressing that you’ll devour.