February 6, 2025

Egg & Chorizo Wraps

Egg & Chorizo Wraps


2 servings | 15 minutes



INGREDIENTS


  • 6 ozs Chorizo (casing removed)
  • 4 Egg
  • 2 ozs Cheddar Cheese (shredded)
  • 2 Brown Rice Tortilla
  • 2 tbsps Cilantro (roughly chopped, optional)


METHOD


  1. In a large cast-iron skillet over medium heat, add the chorizo and break it apart until crumbled. Cook for about seven to nine minutes, until cooked through. Remove with a slotted spoon, set aside, and lightly wipe out the skillet with a paper towel.
  2. In a small bowl, whisk the eggs and add the cheese.
  3. In the same pan over medium heat, add the egg mixture and cook, stirring often with a spatula until fluffy and cooked to your liking.
  4. Divide the egg mixture into the tortillas and top with chorizo and cilantro. Enjoy!



NOTES


  • Leftovers: Refrigerate in an airtight container for up to three days.
  • Serving Size: One serving is one tortilla.
  • Dairy-Free: Omit the cheese or use nutritional yeast or dairy-free cheese instead.
  • Additional Toppings: Salsa, avocado, black beans, onions, tomatoes, and/or bell peppers.



Nutrition Facts ​
​(Amount per serving​)


538 calories
27g fat
38g carbs
5g fiber
5g sugar
32g protein
399mg cholesterol
686mg sodium
5mg iron

Air Fryer Green Pepper Tuna Melts

By Zina Stone • January 28, 2025
Air Fryer Green Pepper Tuna Melts  2 servings | 15 minutes INGREDIENTS 2 cans Tuna (drained) 2 tbsps Red Onion (finely chopped) 1 stalk Celery (finely chopped) 2 tbsps Capers (chopped) 1/3 cup Mayonaise 1/2 tsp Black Pepper (freshly ground) 2 Green Bell Pepper (large, quartered, seeds and stem removed) 2 ozs Cheddar Cheese (shredded) METHOD Preheat the air fryer to 375oF (190oC). In a bowl, combine the tuna, onion, celery, capers, mayonnaise, and black pepper. Stuff the peppers evenly with the tuna mixture and top with cheese. Place the stuffed peppers in the air fryer basket and cook for three to five minutes or until the cheese is melted. Enjoy! NOTES Leftovers: Best enjoyed immediately or refrigerate in an airtight container for up to two days. Serving Size: One serving is equal to four pieces. Canned Tuna: One can of tuna is equal to 165 grams or 5.8 ounces, drained. More Flavor: Add parsley and/or dill. Add chopped pickles and hot sauce. Nutrition Facts ​  (​ Amount per serving ​  ) 541 calories  39g fat  9g carbs  3g fiber  4g sugar  40g protein  103mg cholesterol  1048mg sodium  3mg iron

Bacon & Eggs Breakfast Box

By Zina Stone • January 22, 2025
Bacon & Eggs Breakfast Box 1 servings | 20 minutes Ingredients 3 slices Bacon 3 Eggs 1 cup Broccoli 1 cup capsicum METHOD Heat a skillet over medium heat. Cook the bacon for five minutes each side or until cooked to your desired crispiness. Transfer to a towel-lined plate to absorb any excess oil. Crack the eggs into a bowl and whisk well. Heat the same skillet over low-medium heat. Add the eggs and move them around with a spatula continuously until fluffy and barely set, about two minutes. Set aside. Wipe down the skillet and cook the spinach over medium heat until wilted, about one to two minutes. Add a few teaspoons of water to prevent sticking, if needed. Arrange the bacon, scrambled eggs, sautéed broccoli and capsicum. Enjoy! NOTES Leftovers: Refrigerate in an airtight container for up to three days. Additional toppings: Avocado or sliced green onion. Nutrition facts (per serving) 570 cal 46g fat 6g carbs 2g fiber 4g sugar 32g protein 63mg cholesterol 1330mg sodium 4mg iron

Salmon Poke Bowl

By Zina Stone • January 16, 2025
Salmon Poke Bowl 4 servings | 30 min total cooking INGREDIENTS Salmon Poke 1 pound salmon, cut into ¾" cubes ¼ cup soy sauce 2 tablespoons sliced green onions 1 teaspoon rice wine vinegar 1 teaspoon sriracha 1 teaspoon sesame oil ½ teaspoon sesame seeds Pickled Cucumbers ½ cup rice wine vinegar ½ cup water ⅓ cup honey 1 teaspoon kosher salt ½ teaspoon red chili flakes 2 6-inch persian cucumbers, ⅛" thick slices Sriracha Mayonnaise Sauce 2 tablespoons sriracha 2 tablespoon mayonnaise METHOD Make the Salmon Poke – In a medium bowl, combine diced salmon, soy sauce, green onions, rice wine vinegar, sriracha, and sesame oil. Cover and refrigerate while making the pickled cucumbers. Make the Pickled Cucumbers – In a medium saucepan, combine rice wine vinegar, water, honey, salt, and chili flakes. Bring to a boil over high heat. Once boiling, turn off the heat, add cucumber slices, and stir. Marinate for 10 minutes, then transfer the cucumber mixture to a container. Cover and refrigerate until ready to use or freeze for 5 to 10 minutes to cool quickly. Make the Sriracha Mayonnaise – In a small bowl, whisk the Sriracha and mayonnaise until combined. Assemble the Bowl – To serve, add any additional ingredients to the bowl, such as rice or salad for the base. Top with salmon poke, pickled cucumbers, and Sriracha mayonnaise. Notes Salmon Selection: Purchase sashimi-grade or sushi-grade salmon. Sriracha Substitute: Use garlic chili sauce, chili paste, chili crisp, or gochujang. Cucumber Substitute: Slice about 1 cup of English or regular cucumbers. Make-Ahead: The pickled cucumbers and sriracha sauce can be refrigerated and made 5 days in advance. It’s best to eat the salmon poke on the same day of preparation.  Nutrition Facts Calories 296kcal Carbohydrates 22g (7%) Protein 26g (52%) Fat 11g (17%) Cholesterol 71mg (24%) Sodium 1409mg (59%) Potassium 10mg Sugar 17g (19%) Vitamin A200IU (4%) Calcium 10mg (1%) Iron 0.4mg
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