Breakfast Tacos

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On the weekends, I like to change it up from my routine oatmeal for breakfast during the week and actually take the time to whip up something more fancy. Since I found out you can hard boil eggs in the oven (mind-blown--thanks to Erin Palinski-Wade!), I have been using that technique every time I want some hard-boiled eggs for my busy week. As a full time Masters student and dietetic intern, I have been finding it almost impossible to eat healthy during the week because of the limited time I have to cook heart healthy and filling nutritious meals. So I am so happy to have found a way to hard boil eggs without having to monitor the boiling water constantly... this method allows me to have more time to do homework or to prep for more meals in the 1 hour I try to set aside 1x week.

Well, I had quite a few hard boiled eggs left from my meal prep week that I decided to make some breakfast tacos. All you need are 5 simple ingredients! And they may already be in your kitchen-- no extra shopping required. 

Breakfast Tacos

Ingredients:

Makes 4 filling tacos

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  • 4 hard boiled eggs, one egg per taco (check out Erin Palinski-Wade's HOW TO HARD BOIL EGGS IN THE OVEN post)
  • 4 corn tortillas
  • 1/2 cup shredded cheese
  • 1/2 cup salsa (your favorite kind)
  • Cilantro leaves or chopped cilantro, for garnish

Directions:

  1. Peel and slice the hard boiled eggs. On a pan on medium heat, place tortillas and top them with cheese. Remove tortillas once cheese is melted, about 1-2 minutes.
  2. Place tortillas on a plate, place slices of egg on cheese, scoop some salsa and garnish with cilantro leaves. Enjoy!
Comment

Kelly Sloan

Hi, I'm Kelly! I am a Cali girl who loves food, nutrition, hiking, and writing. I recently graduated from the University of Hawaii at Manoa with a Bachelor of Science in Food Science and Human Nutrition. I grew up with an active lifestyle and eating healthy, however, I do have a major sweet tooth! I do believe that everything in moderation is good for a healthy lifestyle! I love to bake and create new recipes and I love to share food. I love to stay active and healthy with continuous fitness and nutritious foods throughout the week and I hope to share my recipes, food photography and travel experiences with you on my blog! #RD2Be

Get your Jam on this Easter!

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Keepin' it simple this year for Easter Sunday!

With my insanely busy (but amazing) schedule with work, school (almost done with that thesis!) and dietetic internship (3.5 more months!), I have been making recipes ahead of time on the one day I sort of have time... Meal Prep Sunday. When I saw this month's Recipe Redux "Easter is April 1. Passover begins March 30.  Whether or not you are celebrating either holiday, show us your favorite family recipes for springtime celebrations." I knew I had to whip up something simple, sweet and distributed among the whole family. Why not make a big batch and gift home-made mixed berry jam this Easter?! All you need are 4 simple things:

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  • Frozen fruit (I used leftover berries I toss in the freezer for smoothies)
  • Pectin
  • Sugar
  • Mason Jars (containers)

Mixed Berry Jam

Yield: 4- 16 oz mason jars

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Ingredients:

  • 7 cups frozen mixed berries
  • 6 cups granulated sugar
  • 1.75 oz container fruit pectin

Directions:

  1. In a large pot over medium heat, combine mixed berries, sugar and pectin. Stir constantly and bring to a boil, about 10-15 minutes.
  2. Remove from heat and let sit for about 5 minutes. Pour into mason jars and let sit over night. Mixture will start to thicken. 

Serve on a biscuit and enjoy!

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The Norwegian Potato Flatbread (Lefse)

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Being a quarter Norwegian, I always LOVE trying traditional recipes from Norway. When I found that this month's Recipe Redux was to "Grab your nearest cookbook and ReDux the recipe on page 201, 17, 217 – or any combination of the number ‘2017." I grabbed one of my newest cookbook purchases -- Molly on the Range -- and turned to page 207 and read Sweet Potato Lefse with Rosemary Cream. Um, YUM. 

Lefse is a traditional soft Norwegian flatbread. It is made with potatoes, flour, butter, and milk or cream.

To change up the recipe I found in my Molly on the Range Cookbook, I found some inspiration from my Norwegian Smoked Salmon Eggs Benedict recipe. A potato flatbread plus smoked salmon? Yes, please. And of course, cream cheese. This recipe would also be great with some scrambled eggs and avocado. The combinations are endless!

The Norwegian Potato Flatbread (Lefse)

Ingredients:

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  • 2 lbs. russet potatoes, washed, peeled and cut into 1-inch pieces
  • 1/3 cup Extra Virgin Olive Oil
  • 1/4 cup non-fat milk
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour

For Cream Cheese Spread:

  • 1- 8oz container cream cheese
  • 2 tablespoon fresh chives, chopped
  • 1 teaspoon garlic powder
  • Salt and pepper to taste 

Toppings:

  • 1-6 oz smoked salmon, chopped or minced

    ADD/OR scramble some eggs 

Directions:

  1. In a large pot, boil water. Add peeled potatoes and cook until tender, about 20-25 minutes. Drain potatoes and place in fridge to cool.
  2. Once potatoes are cooled, rice the potatoes into a large bowl, making about 3-4 cups riced potatoes. Add oil, milk, sugar and salt. Mix well. Set aside.
  3. Stir in the flour to form the dough. Divide dough into 2 portions and roll each into a log. Cut the logs crosswise into 10 pieces each and keep them in the fridge while you work with one piece at a time.
  4. Heat a large pan over medium-high heat. Roll out a piece of dough on a floured surface until it is 1/4 inch thin (or as thin as you like or can make it). Place flattened dough (lefse) on the pan and cook for about 2 minutes on each side or until it starts to brown. Transfer to a plate and cover to keep warm. 
  5. Continue making lefse, keep warm while you make cream cheese spread.
  6. In a large bowl, combine softened cream cheese, fresh chives, garlic powder, salt and pepper. Combine well. 
  7. With one lefse, spread cream cheese on top. With minced/chopped smoked salmon, sprinkle evenly on top of cream cheese. Roll lefse long ways an enjoy!
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4 Comments

Kelly Sloan

Hi, I'm Kelly! I am a Cali girl who loves food, nutrition, hiking, and writing. I recently graduated from the University of Hawaii at Manoa with a Bachelor of Science in Food Science and Human Nutrition. I grew up with an active lifestyle and eating healthy, however, I do have a major sweet tooth! I do believe that everything in moderation is good for a healthy lifestyle! I love to bake and create new recipes and I love to share food. I love to stay active and healthy with continuous fitness and nutritious foods throughout the week and I hope to share my recipes, food photography and travel experiences with you on my blog! #RD2Be