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.
Whatever salads or vegetables you have in the fridge
Leftover burritos, taco mince, vegetable medley
Not that difficult but I’ll guide you through mine
On the base I put lettuce (I also use spinach)
I then segment the rest.
1. Meat or vegetables from previous nights meal
3. 1/4 Avocado
4. Fermented Ninja Ginger Carrots
5. Spaghetti Squash
6. Broccoli stems and florets
7. Turmeric Cauliflower
8. Sweet Potato
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
Ok we LOVE these wraps. We have them as pizza, burritos, breakfast, lunch and dinner. High in protein and good saturated fats.
2 Tbsp Blanched or Activated Almond Meal
1 Tbsp Ghee or Coconut Oil
Mexican Leftovers or;
Tomato Napoli Sauce
Fresh RAW Vegetables
Basil Pesto and Mayonnaise
Salmon, Tuna, Snapper
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