Tag Archives: Protein

Kid Approved Egg Burritos

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Our chickens have been on egg production overdrive this summer.   I am not complaining though.  We have enjoyed having an abundance of eggs because they were on strike all winter and I would have given anything for some fresh eggs then.  So I will take it while it’s available and not complain!

There are many ways of preserving eggs to keep them into the winter such as freezing out of the shell, boil them and pickle them in a sweet pickle or even beet juice, or storing whole eggs in buckets of sand in a cellar, and you can also crack them and dehydrate them to use in baking or smoothies later.  I have tried freezing them in the past and may put up some this way before winter arrives again.

I may put some eggs under a hen too and try to get her to hatch out some babies too.  It takes 5 to 7 months for a chicken to start laying eggs, so it is a long waiting process when you get started.  Then they usually lay 1 egg a day for a few months.  Then many stop laying for at least a month and up to three months in the winter depending on temperatures and the amount of daylight.  They also use this rest time to shed their feathers and grow new feathers each year.  Usually by their second or third year, the hens don’t lay every day, but maybe evey second or third day.  Most people butcher the hens for soup by their second season when they are less productive.

Lots of eggs

With farm fresh eggs, it is best to store them unwashed but wash them just before using.  This way they keep fresh longer. In the photo above you can see how the eggs look right out of the nest, some are very clean and some have a little dirt on them.  This won’t hurt the egg because they naturally have a protective barrior on the outside of the shell that protects them.  But once you wash them, you also wash away the protective barrier too.

Fertile egg yolk

Another wonderful thing about farm fresh eggs is that if there is a rooster around, your eggs will be fertile.  The yolks are also more yellow orange colored than store bought eggs and this is due to all the grass and insects the chickens eat all day and it creates an omega 3 richer egg.

I am thankful my kids love eggs and their favorite way to eat them is in Egg Burritos.  This is one of the fastest main dishes I make for my large family.  It cooks up in just a few minutes and is ready to serve.

Kid Approved Egg Burritos

Eggs (2 per person)

Butter for cooking

Salt and pepper for seasoning

Tortilla (any soft kind will do, there are many options for different diet needs)

Add In Options: cheese of your choice, sauted veggies, meat, salsa, guacamole, rice, leftovers, etc.

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Place a tablespoon or so of butter in a nonstick pan and add your eggs.  Scramble and continue to stir as they cook until desired doneness.

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Fill tortilla shells.  I find it very handy to place them in a cake pan while I am filling them as it helps hold up the sides of the burrito for me to fill.  Add cheese and even salsa if you wish and serve.  You can make these ahead, then cover and set in a warm oven until ready to eat.  They are also great frozen and reheated when needed.

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Eggs are such a great source of complete protein and easy to digest for most people.  They are delicious served anytime of day or night.  Eggs are very satisfying and help you feel full while nourishing your body.

Be blessed!

Melinda

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Black Bean Quinoa Pilaf

This dish smells amazing!  It is fast, simple, and nutritious!  I am putting one foot in front of the other as I make wise choices to eat healthy.  Healthy doesn’t have to mean you spend hours in the kitchen.  Healthy meals can come together fast and easy.

Talk about fast, this meal comes together in 5 minutes by premaking some ingredients once a week and storing them in the fridge or freezer until you are ready to use them.  I make a big batch of several healthy foods like quinoa use them for several dishes throughout the week.

I use my premade quinoa, and fresh salsa from the fridge to make this quick lunch.   But if you don’t have those on hand, allow yourself an extra 15 minutes or so to cook your quinoa (dry quinoa and water and heat for 15 minutes), and to chop your fresh salsa veggies.

Black Bean Quinoa Pilaf

Black Bean Quinoa Pilaf

1 can Black Beans, drained

1/2 to 1 cup fresh salsa

1 cup pre-cooked quinoa, (or use 1/2 cup dry quinoa plus 1 cup water )

1/4 tsp chili powder (optional)

1/4 tsp cumin (optional)

1/4 tsp sea salt

Heat everything in a sauce pan over medium heat about 5 minutes if using premade quinoa.  You will need to cook for 15 minutes with a lid on if using dry uncooked quinoa and add the extra water.  Don’t cook too long or you might over cook your quinoa.  If you like your beans softer, heat them on the stove first until they become the texture you like.  Then add your quinoa after that.

Use this dish as the main meal, or as a side dish.  For the main meal, you can serve it with a side salad and fresh cucumbers, or use it as a filling for tacos, burritos, enchiladas, stuff it into peppers or potatoes or zucchini  or serve it like a taco salad, or blend it smooth into a dip and serve with veggies or tortilla chips for dipping.  You can also put this in the blender and cream it with water, broth, or milk of your choice to make a smooth protein packed soup and serve with tortilla chips or warm bread.

My personal preference is to make my quinoa ahead and add it with raw salsa both right at the end so this dish stays nice and fresh tasting.   I keep a double batch of quinoa so I have this ready to go in my fridge and another batch in my freezer to use for super quick nutritious meals.  It’s all good!!!

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