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Healthy Recipes!!

BREAKFAST

Breakfast Burrito

  • 8 eggs

  • 1/4 cup milk

  • 1/2 lb. chorizo

  • 1 can black beans

  • 1/2 cup shredded taco cheese

  • 1 avocado, diced

  • 4 Tbsp. salsa

  • 4 burrito shells

  • Hot sauce, if desired

  • Butter, for cooking

HOW TO MAKE IT

1. Whisk together the eggs and the milk in a large bowl.

2. Heat up a pan over medium heat. When the pan is heated, run the butter on the pan until it is lightly coated.

3. Pour in the egg mixture. Scramble the eggs with a wooden spoon until the eggs are completely cooked through (about 3 minutes). Remove the eggs into a clean bowl.

4. If the chorizo is in a casing, open it up and crumble the chorizo into the already hot pan. Continue to break apart the chorizo into small bits, until the chorizo is cooked through (about 5 minutes). Remove from the pan.

5. Stuff a burrito shell with 1/4 of the cooked eggs, 1/4 of the chorizo, a few scoops of black beans, 2 tablespoons of the taco cheese, some diced avocado, and 1 tablespoon of salsa. Add in hot sauce if you desire.

6. Roll it up and enjoy! For extra deliciousness, toast the folded burrito on a pan to make the outside nice and crispy.





LUNCH

Mustard Baked Chicken Tenders

  • 1 lbs. chicken tenders

  • 2 tablespoons chopped fresh tarragon

  • 1 tablespoon lemon juice

  • 1 clove garlic (minced)

  • ½ teaspoon paprika (sweet smoked if you have it)

  • ½ teaspoon pepper

  • ¼ teaspoon kosher salt

  • extra tarragon to garnish (optional)

Instructions

  • Preheat oven to 425˚F (220˚C)

  • Combine the mustard, tarragon, lemon juice, garlic, paprika, salt, and pepper in a large bowl and mix well. ½ cup whole grain mustard,2 tablespoons chopped fresh tarragon,1 tablespoon lemon juice,1 clove garlic,½ teaspoon paprika,½ teaspoon pepper,¼ teaspoon kosher salt

  • Pat dry the chicken tenders. Add the chicken to the bowl with mustard sauce and toss to coat each piece of chicken with the sauce. 1 lbs. chicken tenders

  • Transfer the chicken along with the sauce to a large baking dish. Cover with aluminum foil.

  • Bake for 15-20 minutes or until the chicken is thoroughly cooked. Remove from oven and allow to rest for 5 minutes for juices to redistribute into the meat. Garnish with extra tarragon and serve. extra tarragon to garnish



DINNER

Air Fryer Asian Tofu Wrap - Instant Pot Tofu

AIR FRYER ASIAN TOFU WRAP

  • 14 ounces (1 block) extra firm tofu

  • 2 tbsp Tamari soy sauce or regular soy sauce if not gluten free

  • 1 tbsp sesame oil

  • 1 tbsp rice vinegar

  • 1 tsp Sriracha sauce optional

  • 8 wraps or corn tortillas or large lettuce leaves

  • 1 green bell pepper deseeded and sliced

  • 1 yellow bell pepper deseeded and sliced

  • 1 1/2 cup shredded red cabbage

  • 2 tomatoes sliced

  • to serve: Avocado sauce, Sriracha sauce or Peanut sauce

AIR FRYER TOFU WITH CORNSTARCH

  • 14 ounces (1 block) extra firm tofu

  • 1 tbsp cornstarch corn flour

  • 1 tsp smoked paprika

  • 1/2 tsp ground coriander

  • sea salt to taste

INSTRUCTIONS AIR FRYER ASIAN TOFU WRAPS:

  • Slice tofu into pieces and set aside.

  • Prepare the marinade sauce by mixing tamari soy sauce, sesame oil, rice vinegar and Sriracha sauce (optional) in a bowl.

  • Add tofu pieces and mix until they are all coated and let stand for about 20 minutes.

  • Preheat the air fryer to 375F / 190C.

  • Place the tofu into the air fryer basket and cook for 12 minutes, turning a couple of times during cooking so that they cook evenly.

  • Remove tofu from the air fryer.

  • Spread out tortilla wraps or lettuce and add on as much of each vegetable as you would like, followed by the Air Fried Tofu.

  • Top with a generous dollop of the avocado sauce, Sriracha sauce, or an Asian Peanut Sauce.

  • Fold up the tortilla (or lettuce) and enjoy your delicious tofu wrap!

AIR FRYER TOFU WITH CORNSTARCH:

  • Preheat the air fryer to 375 F / 190 C.

  • Mix the cornstarch (cornflour) with the spices and salt till combined.

  • Sprinkle the cornstarch mixture on the tofu. Or add the cornstarch into a Ziploc bag, add in the tofu pieces and shake till coated.

  • Place the tofu into the air fryer basket and cook for 12 minutes, turning a couple of times during cooking so that they cook evenly.

  • Remove and serve.

INSTANT POT TOFU:

  • Slice tofu into pieces and set aside.

  • Prepare the marinade sauce by mixing tamari soy sauce, sesame oil, rice vinegar and Sriracha sauce (optional) in a bowl.

  • Add tofu pieces and mix until they are all coated and let stand for about 20 minutes.

  • Make sure your Instant Pot is unplugged.

  • Add the tofu in a single layer inside the cooking basket, then place the basket over the trivet inside the Instant Pot stainless steel insert.

  • Place the Crisplid over the Instant Pot and lower the handle.

  • Plug in the Crisplid and set the temperature to 375F / 190C.

  • Cook for 12 minutes, turning a couple of times during cooking so that they cook evenly.

CRISPY TOFU IN THE OVEN:

  • Preheat oven to 400F / 200C / 180 fan assisted / gas 6.

  • Mix the cornstarch with the spices and salt till combined.

  • Lightly spray the tofu with low calorie spray.

  • Sprinkle the cornstarch mixture on the tofu. Or add the cornstarch into a Ziploc bag, add in the tofu pieces and shake till coated.

  • Place the coated tofu on a lined baking tray and bake for 30 mins, turning halfway through or until as crispy as you like.

  • Remove and serve.




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