Plant-Based, Grain-Free Breakfast Burrito
1 tsp canola oil 1/2 white onion, diced 1/2 red bell pepper, diced 1 packet hot taco seasoning blend (or make your own seasoning) One 12-oz container Lightlife Plant-Based Ground Cooking spray 3 large eggs One 15 1/2-oz can black beans, drained and rinsed 6 Siete Cassava Flour Wraps 1/4 cup shredded cheddar cheese Hot sauce Fresh cilantro
HOW TO MAKE IT
1. In a medium skillet, heat the canola oil and sautée onion and bell pepper over medium-high heat. Stir occasionally, cooking for about 3 minutes until onions are translucent and bell pepper is soft. Add taco seasoning and stir. Add Lightlife ground to pan and use a spoon to press into a single layer, chopping into small pieces. Cook for 5 to 7 minutes, stirring occasionally until completely browned.
2. In a separate small pan over medium heat, coat pan with cooking spray, add eggs, and whisk into a scramble. Remove from heat.
3. Heat cassava wraps a few seconds on the stovetop. To assemble the burrito, layer the Lightlife ground, scrambled eggs, black beans, and cheese. Top with hot sauce and fresh cilantro. Serve immediately or wrap and freeze for later.
Mom's Chili Recipe
1 tablespoon canola oil
3 cups finely chopped onions
2 cups finely chopped green bell peppers
1 clove garlic, minced
2 pounds lean ground beef (90% or leaner)
1 cup water
1 14-ounce can no-salt-added diced tomatoes
1 6-ounce can tomato paste
2 bay leaves
¼ cup chili powder
1 teaspoon ground cumin
1 teaspoon red-wine vinegar
¾ teaspoon salt
Ground pepper to taste
Pinch of cayenne pepper
1 15-ounce can kidney beans, rinsed
Step 1Heat oil in a large pot over medium-high heat. Add onions, peppers and garlic and cook, stirring frequently, until tender, about 15 minutes. Add beef and cook, breaking it up with a spoon, until no longer pink, 7 to 8 minutes. Add water, tomatoes and their juice, tomato paste, bay leaves, chili powder, cumin, vinegar, salt, pepper and cayenne; stir well to combine. Cover and simmer over low heat for 1 hour.
Step 2Stir in beans and cook, uncovered, for 30 minutes more. Remove bay leaves before serving.
Creamy Pesto Chicken Salad with Greens
1 pound boneless, skinless chicken breast, trimmed
¼ cup pesto
¼ cup low-fat mayonnaise
3 tablespoons finely chopped red onion
2 tablespoons extra-virgin olive oil
2 tablespoons red-wine vinegar
¼ teaspoon salt
¼ teaspoon ground pepper
1 5-ounce package mixed salad greens (about 8 cups)
1 pint grape or cherry tomatoes, halved
Step 1Place chicken in a medium saucepan and add water to cover by 1 inch. Bring to a boil. Cover, reduce heat to low and simmer gently until no longer pink in the middle, 10 to 15 minutes. Transfer to a clean cutting board; shred into bite-size pieces when cool enough to handle.
Step 2Combine pesto, mayonnaise and onion in a medium bowl. Add the chicken and toss to coat. Whisk oil, vinegar, salt and pepper in a large bowl. Add greens and tomatoes and toss to coat. Divide the green salad among 4 plates and top with the chicken salad.