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
½ cup whole grain mustard
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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