breakfast tacos with chipotle sour cream

Breakfast Tacos with Chipotle Sour Cream | A Nutritionist Eats

This recipe has been a long time in the making but it’s quite fitting that I’m sharing it today. Why? Because I’m on my way to Mexico and plan on eating many versions of mexican breakfasts for the next week or so. I had something similar – goat cheese breakfast tacos – at a restaurant (almost a year ago!) and while I loved the idea of the goat cheese tacos, they didn’t blow me away. I’ve been wanting to recreate them ever since.

Breakfast Tacos with Chipotle Sour Cream | A Nutritionist Eats

So I finally got around to making them and it turns out that the chipotle sour cream totally stole the show. Dare I say…it left the goat cheese totally and utterly pointless. (Which in my world is a bit shocking given my intense love for cheese.)

I made the tacos again, this time omitting the goat cheese and they tasted just as good. No point in adding calories you can’t taste, am I right?

Breakfast Tacos with Chipotle Sour Cream | A Nutritionist Eats

But back to the star. The chipotle sour cream is just…well, it left me wondering two things: why has this little can of chipotles been in my cupboard for almost two years and what else can I do with it?! (Brainstorms are in the works and chipotle chili is happening.) So all this is to say – you can’t (CAN. NOT.) leave the chipotle sour cream off. It takes a few short minutes and is so worth it.

 Breakfast Tacos with Chipotle Sour Cream | A Nutritionist Eats

The rest of the tacos? They are full of good stuff. I’m talking black beans, scrambled eggs, caramelized onions and fresh avocado slices. It’s pretty much the breakfast dreams are made of. And if you like eggs throughout the day, they would make a killer lunch or easy dinner.

nutrition facts (4 servings): 380 calories, 13 grams of fat, 20 grams of protein, 46 g carbohydrates, 10 g fiber

Breakfast Tacos with Chipotle Sour Cream

by Emily Dingmann

Prep Time: 15 minutes

Cook Time: 5 minutes

Keywords: breakfast gluten-free high fiber high protein vegetarian eggs Mexican

 

Ingredients (4 servings)

    For the Chipotle Sour Cream

    • 1/2 cup sour cream
    • 1-1 1/2 chipotles + sauce depending on heat preference

    For the Tacos

    • 1/2 onion, caramelized
    • 6 eggs
    • 8 corn tortillas
    • 1-15 oz can of black beans
    • optional: avocado slices, chopped cilantro

    Instructions

    For the Chipotle Sour Cream

    Finely chop the chipotle peppers (you can basically mash them together)

    Mix into sour cream.

    Add some of the sauce as desired.

    For the Tacos

    Whisk eggs together in small bowl and scramble until cooked through.

    Heat tortillas in microwave until hot.

    Assemble tacos: layer beans, eggs, onions and sour cream on tortillas. Top with avocado and cilantro if desired.

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    texas caviar rice & beans

    texas caviar rice & beans | a nutritionist eats

    First things first: Texas Caviar Rice & Beans is genius. I’m a big fan of bean salad (you’re aware of this: black bean & corn relish + more recent obsession with simple bean salads) so this recipe caught my eye almost immediately.

    But let’s back up. I was sent The Slim Down South Cookbook, Eating Well and Living Healthy in the Land of Biscuits and Bacon written by Carolyn O’Neil, MS, RD. In addition to the standard, breakfast/lunch/dinner recipes, the book also includes “Stay Slim Secrets” and features “Slim and Savvy Southerners” who share their strategies for enjoying southern food while staying healthy. The images are beautiful (a must for me) and each recipe includes nutrition facts. 

    I oddly enough love Southern food. Odd only because I’ve never lived in the South and because well, we all know that Southern food is known for being anything but healthy. While I definitely don’t eat perfectly (or even close) I still don’t like that it frequently seems obnoxiously-rich, and way over the top. But this book changes that. It lightens up the classic recipes that we all love, like fried chicken and grits, to calorie levels that are more acceptable for every day eating.

     texas caviar rice & beans | a nutritionist eats

    The publisher let me share this recipe with y’all…catch that? It’s a fresh take on rice and beans and it’s flavorful, crunchy and oh-so-satisfying. We loved it!

    Canned beans and pre-made rice make this salad come together quickly. And the combination of rice and beans with fresh celery, tomatoes and cilantro is great. If you like spice, top the salad with lots of hot sauce and pickled jalapenos!

    nutrition facts (about 1 cup rice-bean mixture + 1 oz tortilla chips): 451 calories, 19 grams of fat, 13 grams of protein, 60 grams of carbohydrates, 8 grams of fiber

    Texas Caviar Rice & Beans

    by The Slim Down South Cookbook

    Prep Time: 20 minutes

    Keywords: appetizer entree salad side gluten-free high fiber vegan vegetarian beans

     

    Ingredients (6 servings)

      For the Salad

      • 1 (15.8-oz.) can black-eyed peas, drained and rinsed
      • 1 (15-oz.) can no-salt-added black beans, drained and rinsed
      • ⅓ cup finely chopped roasted red bell peppers
      • ¼ cup seeded and finely chopped poblano pepper
      • Texas Vinaigrette
      • 2 (8.8-oz.) pouches fully cooked basmati rice
      • ⅔ cup thinly sliced celery
      • ¾ cup (3 oz.) shredded pepper Jack cheese
      • 1¼ cups chopped tomatoes
      • ¾ cup loosely packed fresh cilantro leaves
      • ⅓ cup thinly sliced green onions
      • 6 oz. tortilla chips
      • Garnish: sliced pickled jalapeño peppers

      For the Vinaigrette

      • 3 Tbsp. olive oil
      • 2 Tbsp. fresh lime juice
      • 1½ Tbsp. chopped fresh cilantro
      • 1½ Tbsp. hot sauce
      • 1 minced garlic clove
      • ¼ tsp. chili powder
      • ¼ tsp. ground cumin

      Instructions

      For the Salad

      Stir together first 5 ingredients in a medium-size microwave-safe glass bowl; let stand 20 minutes, stirring occasionally. Microwave at HIGH 2 minutes or until thoroughly heated, stirring at 30-second intervals.

      Heat rice according to package directions; fluff with a fork. Layer rice, bean mixture, celery, cheese, tomato, cilantro, and green onions in 2-qt. trifle bowl or straight-sided bowl. Serve with tortilla chips.

      Note: The original recipe tested with Tasty Bite Basmati Rice. I used brown basmati rice.

      For the Vinaigrette

      Whisk all ingredients together. *You’ll need only half of this dressing for the Texas Caviar Rice and Beans. Store the remainder in an airtight container in the refrigerator for up to one week.

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      simple kale salad

      I have a love/hate relationship with kale salads. Typically when I get them at restaurants (most notably All Hail Kale (with tempeh!) at Veggie Grill) I love them. I could eat them for days. Then when I go home and try to create an equally delicious kale salad at home, it never stacks up.

      Yes, I realize my problems could be worse.

      But I want to make a healthy kale salad at home. One that is both delicious, satisfying and not boring. And not too much work.

      This is it. Thinly sliced kale is massaged with olive oil, raw apple cider vinegar and salt and tossed with shredded cabbage and carrots, toasted sunflower seeds, dried cranberries and feta cheese. It has all of the textures and flavors that make restaurant salads so good and you can easily make it a main meal by adding some chicken, tempeh, diced avocado, etc. Truly a superfood salad!

       

      Simple Kale Salad

      by Emily Dingmann

      Prep Time: 20 minutes

      Keywords: raw salad gluten-free high fiber low-carb kosher nut-free soy-free sugar-free vegetarian kale

       

      Ingredients (2 main salads)

      • 8 cups thinly sliced kale (any variety or mix)
      • 1 Tbsp olive oil
      • 1 Tbsp apple cider vinegar
      • sprinkle of salt
      • 1 cup red cabbage, thinly sliced
      • 3 carrots, shredded
      • 1/4 cup toasted sunflower seeds
      • 1/4 cup dried cranberries
      • 1/4 cup crumbled feta cheese

      Instructions

      In a large bowl, drizzle olive oil, vinegar and salt over kale.

      Lightly massage. Set aside for 20 minutes to a day or two.

      Toss with cabbage and carrots.

      Top with remaining ingredients and serve.

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      Side note: I showed Richie how to “massage kale” last night and he was not impressed. :)

      daily eats: 7.8.13

      Hi! How was your 4th of July?

      We had an amazing, amazing weekend complete with hikes, time at the pool, brunch with a friend from college, an 11th birthday party, a night out with friends, 1800 meals out (seriously) and a day at the beach in Malibu. Sunday was spent catching up on work, laundry and getting ready for the week. It was one of those weekends that just felt perfect. I wasn’t really ready to go back to work, but I’m almost ready to send my fall newsletter to the printer so I’m anxious to complete that project.

      workout: 25 minutes physique 57 dvd

      coffee: with 1/2 & 1/2

      breakfast: 2 slices almond paleo bread with a touch of earth balance + egg scramble (1 egg + egg whites + kale + kalamta olives + feta). This was the second paleo bread I’ve tried, and I like the almond so much more than the coconut variety. The bread is made out of almond meal, coconut flour, egg whites (among other things) and each slice has 60 calories, 6 grams carbohydrates, 5 grams fiber and 7 grams protein.

      lunch: was via my fit foods. I think I’ve mentioned my fit foods before, but not in much detail. They sell “fresh, healthy meals that are designed to increase energy levels and help you lose weight safe and naturally.” I’m a big fan of almost everything I’ve tried and the convenience factor is amazing. It is a little pricey (lunches run about $9-$11) but they have promotions on a regular basis. I do wish the meals had more vegetables, this one in particular (lean lemon turkey) is especially lacking.

      So I rounded it out with some carrots and celery on the side and a small chocolate chip cookie made with zucchini that a co-worker brought in.

      workout 2: was supposed to be a run or elliptical at the gym but I didn’t get home until almost 8pm, and the gym was most definitely out of the question. So I did what any normal person would do…

      snack: …had a glass of wine, some peanuts and made brownies! ;)

      dinner(s): have been really basic lately, tonight’s “freezer” menu was salmon burgers with horseradish aioli + vegetables with a touch of parmesan.

      dessert: I had to taste the brownies that I’m taking over to a friend. Obviously.

      approximate nutrition stats: 1713 calories, 76 grams fat (42%), 141 grams carbohydrates (34%), 26 grams fiber, 52 grams sugar, 98 grams protein (24%)

      P.S. I get eyelash extensions today!!!