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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    daily eats: 2.19.14

    Hi All! How was Valentine’s Day? We spent the evening drinking my favorite wine (Evolution) and celebrating a birthday at a bar called Mickey’s in our neighborhood. Lots of fun and lots of boys in underwear. :)  It was also a great weekend (aren’t all three day weekends?) – we saw Gravity (I hated it!), hung out with friends, went for a hike and ate a lot. Oh, and started watching House of Cards…or I should really say, binge-watched House of Cards. Do you watch it? We’re obsessed.

    workout: 45-ish minute run/walk at the gym (about 3.5 miles total)

    beverage 1: green juice: romaine + cucumber + parsley + lemon + wheat grass + pineapple

    how this nutritionist really eats | A Nutritionist Eats

    beverage 2: coffee + 1/2 & 1/2

    breakfast: bagel + cream cheese during a work meeting

    Nutritionists never “recommend” eating bagels for breakfast – they are high in calories, not very filling, and studies always show you eat more than if you were to eat eggs in the morning – BUT you know what? I love them. If I try to avoid them, I’ll think about bagels all day so I eat the bagel, enjoy it and not give it another thought. Could I be skinnier (or stronger – which seems to be the latest word) if I stopped eating bagels and cupcakes and cheese? Probably. Would I be happier? No.

    My definition of eating perfectly isn’t about eating “100% clean” or “whole30 approved” or  “low-carb.” It’s about eating a balance of good (for you) food and good (for your soul) food.

    lunch: egg salad (2 eggs + mayonnaise + onion) with a big salad (greens + cucumber + cilantro dressing). Loved this ultra-simple egg salad.

    how this nutritionist really eats | A Nutritionist Eats

    snack: brown rice crackers + cheese stick + a few fried peanuts

    how this nutritionist really eats | A Nutritionist Eats

    dinner: parmesan crusted chicken breast + asparagus was on the menu. Then there was a last-minute invite to visit Top Round and we never say no to a dinner date. Revised dinner was a roast beef sandwich with provel cheese, horseradish cream, roasted mushrooms on a sesame bun + curly fries + a few bites of custard. It was delicious.

    photo (86)

    approximate nutrition stats: 1,940 calories, 96 grams fat (44%), 191 grams carbohydrates (39%), 16 grams fiber, 27 grams sugar, 83 grams protein (17%)

    thoughts: The calories weren’t as high as I would have thought – a pleasant surprise! Fiber and protein are lower than I usually like, but today was heavy on the good (for your soul) food and that’s ok.

    haricot verts with shallot vinaigrette

    Haricot Verts with Shallot Vinaigrette | A Nutritionist Eats

    I know I should probably say that kale or swiss chard or something with an insane amount of antioxidants is my favorite vegetable but if I had to name a favorite – and only one favorite vegetable – it would be haricot verts. (And not green beans, haricot verts.)

    If you aren’t familiar with haricot verts, they are a thinner, more delicate, and some say more flavorful, french green bean.

    Haricot Verts with Shallot Vinaigrette | A Nutritionist Eats

    Basically, I LOVE THEM!!!! 

    We eat them every week. And typically prepare them the same way: lightly steamed and then sautéed in a bit of olive oil, garlic, red pepper flakes and salt & pepper. But sometimes I switch it up.

    These haricot verts, are lightly steamed and tossed with a shallot vinaigrette and can be eaten warm, chilled or at room temperature. They are delicious and I love that they can be made ahead of time.

    Haricot Verts with Shallot Vinaigrette | A Nutritionist Eats

    Serve them alongside a protein for dinner and get ready to fall in love with haricot verts!

    nutrition facts (4 servings): 121 calories, 10 grams of fat, 2 grams of protein,  7 g carbohydrates, 3 g fiber

    Haricot Verts with Shallot Vinaigrette

    by Emily Dingmann

    Prep Time: 10 minutes

    Cook Time: 3 minutes

    Keywords: steam side gluten-free low-carb paleo

    Ingredients (4 servings)

    • 1 Tbsp chopped shallot
    • 1 Tbsp dijon mustard
    • 1 Tbsp apple cider vinegar
    • 3 Tbsp olive oil
    • salt & pepper
    • 12 oz haricot verts

    Instructions

    Whisk together all ingredients but haricot verts until emulsified. (Or shake together in a small jar.)

    Lightly steam haricot verts in a glass bowl with a splash of water for 2-3 minutes, depending on how done you like them.

    Drain off water and toss with dressing.

    Season with salt & pepper to taste.

    Serve warm, at room temperature or chilled.

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    7 toppings for your toast

    Toast Toppings | A Nutritionist Eats

    I ate toast every single morning for a good two years. Seriously.

    Sometimes I would switch it up with some oats or a smoothie but I started my day with a sprouted bagel or two slices of sprouted bread toast for two years. It was also when I worked in a bakery so there was a) lots of bread, b) I ate/slept/dreamt bread, c) it was easy and d) it was delicious!

    I’m getting back into my toast routine but I’m stepping up the topping ideas to add some more fun – and NUTRITION – to your typical toast.

    Get your toasters ready…

    Toast Toppings | A Nutritionist EatsAvocado has to be one of my favorite toppings for toast. A touch of mayo, or a slice of cheese adds a lot, but it’s also delicious on its own. Sprinkle with some high-quality salt (It seriously makes a big difference, I love maldon) and some red pepper flakes if you want a little heat.

     

     

     
    Toast Toppings | A Nutritionist EatsProtein-rich greek yogurt gets a sweet drizzle of sweet honey for a delicious and creamy breakfast. Your morning yogurt is now a full meal.

     

     

     

     

     

     
    Toast Toppings | A Nutritionist Eats

    This is a standard breakfast/lunch/dinner meal. Topping toast with a fried egg is a natural choice and for good reason. Spread with a pat of butter or coconut oil if desired, or simply leave the yolk runny for ultimate dipping.

    Toast Toppings | A Nutritionist EatsMozzarella + Tomato may be a little out of the ordinary for breakfast, but why not? A drizzle of olive oil + a sprinkling of salt + pepper is all this toast needs but if you want a little more flavor, add some high-quality balsamic vinegar. It also makes a perfect lunch.

     

     

     

     
    Toast Toppings | A Nutritionist EatsPeanut Butter is always a good idea on toast. And it is what I always topped mine with for those two years. Adding bananas + honey is icing on the “toast” cake in my opinion.

     

    Toast Toppings | A Nutritionist EatsVegetable Cream Cheese (I couldn’t find one that I liked, so I made my own!) + sprouts is one of those meals that is almost too good to be true. You could also top with some sliced cucumber.

     

     

     

     

     

     

     

    Toast Toppings | A Nutritionist EatsRicotta Cheese + Preserves feels like such a treat on a weekday morning. I like it topped with preserves, but you could also go a savory route and top with a drizzle of olive oil + salt + pepper. Apricot or orange flavors are perfect, but really, anything will work.

     

     

     

     

     

     

     

    I hope I’ve given you some inspiration to mix up your toast. What do you top your toast with?