Archive for Recipes: Breakfast

Tortilla-Egg Roll-Ups

Friends, hello!!

Yes, I’m still alive. I went underground there for a while, because, you see, I’m writing a new cookbook for y’all, and it is intense work.

As much as I would like to believe that there is no limit to the creativity in this world (and I do believe that), I only have so much energy to go around. So while I’m pouring the vast majority of my creative energy these days in developing new recipes for the cookbook, my other channels, like this blog, Instagram and TikTok, are somewhat suffering. But there will be loads to talk about in a few months when the book is published!

Okay, so. In the mean time. I’m writing a cookbook. There’s a pandemic and everyone is staying indoors and baking bread. It’s legit not the worst time to be writing a cookbook, though sourcing ingredients has been a challenge times.

Literally the only thing I spend my money on these days is food. Other than one thing I ordered for myself for Mother’s Day, I haven’t bought any clothes. We have ordered a couple of electronic things from Amazon, but other than that, all my spending is for groceries and a once-weekly takeout meal.

Easy Tortilla Egg Roll Ups

I was, quite honestly, starting to get a bit tired of the things we were eating, because we’re in a bit of a rut: pasta, pizza, burgers, stir fry. Repeat.

Like many of you right now, I’m watching a lot of Netflix. I started watching a new cooking show called Nadiya’s Time to Eat. It’s from the UK and it’s all about quick and easy cooking. In the first episode, Nadiya made these Tortilla-Egg Roll-Ups and I knew I had to try them.

They are, I have to say, kind of amazing.

First of all, they are a basic, pantry-staple kind of recipe. Eggs, tortillas and cheese are three things I pretty much always have on hand. Second, they are a quick meal, but the payoff for a quick breakfast/brunch/lunch is pretty high. They are filling and texturally satisfying. Thirdly, they are easily customizable. So really, whatever your favourite ingredients are, throw them in there, and bam! Easy meal.

You could also whip up a whole bunch of these and leave them in the fridge. I did that this week, and they make great breakfasts, or a quick lunch for the boy, just zap the Tortilla-Egg Roll-Ups in the microwave.

The only thing you really need to learn here, is the technique of how to make them. The rest of the ingredients are up to you.

I also had on hand some veggie soyriso (the last of my Trader Joe’s–sad faces), and some fresh herbs. I have since gotten some red peppers, I think that would be nice, and I have some olives in the fridge as well.

To make Tortilla-Egg Roll-Ups, beat up an egg in a bowl, and prep all your ingredients (ie chop them) in advance. “Butter” one side of a large tortilla with pesto. You need a large, non-stick pan, I used my crepe pan. Put a little oil in the pan, then pour your egg onto it and swirl it around like crepe, so it spreads all over in a thin layer. Now place your tortilla, pesto side down, on top of the egg layer and carefully press it down into the eggs with your hand.

Give it another few seconds to cook, but it is ready very quickly. Now flip the whole thing over so the tortilla is on the pan and the egg is on top. Here’s when you “fill” it. Sprinkle your toppings all over the egg, including some cheese. By now, the tortilla with be toasted and crispy. Slide it off the pan and onto a board, and then roll it up. Cut in half and serve your Tortilla-Egg Roll-Ups with a little salad for a complete and easy meal.

 

Green Superfood Waffles (or Pancakes) {Vegan}

Aaaand we’re back!

It’s been a super busy February, primarily taken up with Wellness Show business. Truthfully, unless I bank some content in advance, I knew I was gonna be away for a bit. It’s all-consuming. I didn’t expect to be away this long, though! Food blogging is a time-consuming process, and a few experiments I have been working on failed, so… yeah.

But let’s get this party started, shall we?

Because I often play in the wellness space, I sometimes get to try new things on the market. That’s cool. I like it. But it seems like I often default to making the same things with these new supplements, like smoothies, or energy balls.

Green Superfood Waffles

I recently got sent a new supplement called Faultless Plantbased Superfood. Aura is a local, woman-led company here in Vancouver that makes supplements, and I like them a lot. I like to support local businesses, and businesses that are run by women, especially. I wanted to do something different with this supplement. Yes, I am putting it in my smoothie every day, and, yes, it has loads of protein, fibre, phytonutrients, minerals and omegas.

And while, for me, putting it my smoothie is the easiest and most accessible way of consuming this product on a daily basis, I thought I could come up with some more creative ways.

Et voila! Green superfood waffles! Or pancakes… if you don’t have a waffle iron. I tried making pancakes with this batter and it worked great.

These green superfood waffles are a great way to start your day. They’re vegan, too! I would make a big batch of these on the weekend, and then freeze them in a zip-top bag and pull them out and toast them for quick breakfasts during the week. Top with some bananas and maple syrup, and that’s a breakfast fit for a queen, baby!

You could also go savoury with this recipe (leave out the vanilla if you decide to do that), serving them for dinner with a dollop of plant-based yogourt or cashew cream and some salsa, or if you aren’t vegan, with a fried egg.

And before you ask–you can’t taste the spinach or the superfoods. They just taste like waffles. Yummy, delicious, good-for-you waffles.

Vegan Green Superfood Waffles

Green Superfood Waffles (or Pancakes)

Ingredients

  • 1 ¼ cups nondairy vanilla milk (use a neutral milk if you’re going savoury)
  • ¼ cup aquafaba
  • 1 cup packed spinach (alternately, you could use other greens, like kale or chard)
  • 2 tbsp green superfood (I’m using Aura Faultless)
  • ¼ cup unsweetened applesauce
  • ¼ cup coconut oil
  • 1 tsp vanilla
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 cup AP flour
  • 1 cup whole wheat flour

Method:

  1. In the jar of your blender, add the milk, spinach and the superfood. Blend on high until the spinach is completely dissolved. Then add the res of the wet ingredients, and blend again until everything is combined.
  2. Add in the dry ingredients and blend. Open the lid of the jar and scrape down the sides, and then blend one last time to make sure everything is well combined.
  3. If you are making waffles, follow the directions provided by your manufacturer.
  4. If you are making pancakes, heat up a non-stick pan over medium-high heat and add a little oil to the pan. Drop the batter by spoonfuls onto the hot pan, and cook until the bottom is set and bubbles begin to appear around the edges of the pancake. Flip and cook for another minute, then serve warm.
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