Mexican Fiesta

Continuing on with the Mexican theme of last week (and every Tuesday) I am always looking at how I can re-create a meal into several dishes to keep the family happy, nourished and excited about food. There is always leftovers with the meals I cook. I create a meal for a larger family so I know that my recipes are accurate and that they can feed more than my little threesome. Mind you my husband eats for a whole football team so I don’t know how I still end up with leftovers some nights.

Here are two re-creations from Taco Tuesday. Can be used for breakfast, lunch or dinner the following days.

Make your food stretch, save money, time and the frustration of having to cook something new every night.

Burrito Bowl

Serves 1

INGREDIENTS
Whatever salads or vegetables you have in the fridge
Leftover burritos, taco mince, vegetable medley
A bowl

INSTRUCTIONS
Not that difficult but I’ll guide you through mine
burrito-bowlOn the base I put lettuce (I also use spinach)
I then segment the rest.
1. Meat or vegetables from previous nights meal
2. Zoodles
3. 1/4 Avocado
4. Fermented Ninja Ginger Carrots
5. Spaghetti Squash
6. Broccoli stems and florets
7. Turmeric Cauliflower
8. Sweet Potato
9. Sauerkraut
10. In the middle- coconut Kefir and Fermented Jalapeno’s

Each quantity varies between 1/4 cup to 1/3 cup each

 

Breakfast, Lunch or Dinner Burrito Wraps

_MG_3236

Ok we LOVE these wraps. We have them as pizza, burritos, breakfast, lunch and dinner. High in protein and good saturated fats.

INGREDIENTS
3 Eggs
2 Tbsp Blanched or Activated Almond Meal
1 Tbsp Ghee or Coconut Oil
Mexican Leftovers or;


Classic Filling
Tomato
Avocado
Bacon
Salsa

Coriander (optional)

Roast Vegetables
Sweet Potato
Cauliflower
Broccoli
Spinach
Beans
Cashew Cheese
 


Bolognese


Leftover Mince
Tomato
Carrot
Basil
Thyme 

Tomato Napoli Sauce

Roast Meat
Roast Meat
Gravy
Mushrooms
Avocado
Zoodles

 

 

 

Fresh  RAW Vegetables
Grated carrot, zucchini, cucumber
Sliced Celery
Avocado


 

Basil Pesto and Mayonnaise


Fish
Salmon, Tuna, Snapper
Dill
Olives
Cucumber 

Mayonnaise

 

INSTRUCTIONS
1.Whisk Eggs in bowl
2. Add Meal and whisk until fluffy
3. Heat Ghee or Coconut Oil in 30cm Pan (spread it all around- no dry spots)
4. Pour Egg mix in and turn to low and cook for 3 minutes
5. With an egg slide lift edges and shake pan to loosen wrap
6. Here’s a few choices.
*Add ingredients in a line to centre of wrap while still in pan. Wrap by taking bottom section to middle and folding sides over top. Press down and flip seal other side.
*Remove from heat and let sit for five minutes. Turn out onto a plate, fill with ingredients, wrap as above
*Place wrap in oven (if pan is oven proof GREAT, if not flip onto a tray. Cook for a further 10 minutes at 180c. Take out, cool and use when needed.

I make mine ahead some days, then pop in oven all wrapped to re-heat. I add lettuce and other cool salad ingredients once it’s re-heated.
KIDS LOVE THESE

 

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