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!
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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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Pumpkin Banana Oatmeal

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The time for pumpkin everything is upon us and I am not ashamed to jump on that train! I am one who enjoys pumpkin pie during the holidays, but lately I have been wanting something pumpkin flavored since the weather finally feels like FALL. Since I am a 'little' busy with my dietetic internship hours, school/thesis work and working on the weekends (just call me crazy like everyone else), I haven't had time to brainstorm some delicious pumpkin recipes.

BUT I WILL OVER THE HOLIDAYS! Stay tuned...

So, I just decided to just add some pumpkin to my morning oatmeal. Since I eat oatmeal every morning during the week, I was sure to make extra! YAY. Such a good idea.

Now this recipe is simple, flavorful and full of fiber. and YES I love and need my daily fiber <3 I also made sure to only add natural sweeteners, so the ripe banana added did the job!

I hope you enjoy and that this recipe gets your in the holiday spirit and you get the feels for FALL. 

Pumpkin Banana Oatmeal

Makes 2 servings

Ingredients:

  • 1 cup old fashioned oats (I used Trader Joe's Mutli-Grain Hot Cereal which is made up of 100% Whole Grain, Rye, Barley, Oats and Wheat)
  • 1 1/2 cup unsweetened almond milk* (or your favorite milk)
  • 2 tablespoons pumpkin puree
  • 1 large ripe banana, mashed
  • 2 tablespoons chia seeds
  • 2 tablespoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon nutmeg

Optional Toppings: walnuts, dried cranberries, chia seeds, chocolate chunks, almonds, and many more!

*Note: Add more milk for thin texture. I like my oatmeal thick!

Directions:

  1. In a medium sauce pan, combine oats, pumpkin puree, milk and mashed banana. On medium heat, let mixture cook, mixing ingredients well. Reduce to simmer.
  2. Add chia seeds, cinnamon, ginger and nutmeg. Mix well. Let cook for 2-3 more minutes. 
  3. Remove from heat and pour into a bowl. Top with your favorite toppings and enjoy. (I used dark chocolate chunks, chia seeds and walnuts. YUM!)