Goodeatsbysarahh

High Protein Breakfast Burritos by s a r a h 🌱

These are the perfect breakfast burritos to prep for the week if you’re looking to incorporate more protein into your diet, or are just looking for a nutritious meal on the go!✨

Makes 6 breakfast burritos total🌯

Ingredients
8 eggs
1 cup cottage cheese
1 1/2 cups roughly chopped spinach
1 1/2 cups veggies of choice (I love using the PuraVida Foods frozen veggies from Costco)
1 tsp chili crunch oil (optional)
10 baby potatoes, diced
6 tortillas
8 small turkey sausages (pre-cooked)
2 tbsp diced chives
2 tbsp diced cilantro (optional if you think it tastes like soap lol)
2 tbsp crumbled feta cheese
1/2 tsp garlic powder
1/2 tsp paprika
1/4 tsp salt
1/4 tsp pepper

First start by preheating your oven to 400, and line a baking sheet with parchment paper. In a medium frying pan on medium heat, add a bit of avocado oil spray and toss in the diced baby potatoes and chili crunch. Once beginning to soften, add in the frozen veggies and chopped turkey sausages. When the veggies are cooked, add the spinach and seasonings and mix until the spinach is wilted and then set aside to cool slightly.

In a bowl, whisk together the eggs and cottage cheese. Dump the cooled veggie/meat mixture onto the baking sheet and evenly spread it out. Gently pour on the eggs/cottage cheese mixture and using a fork, spread it out over all the veggies. Top with cilantro, chives and feta cheese and then bake in the oven for 20-23 minutes until beginning to brown.

Once the eggs are cooked. Divide the pan up into 12 rectangles and begin to assemble! I placed two egg rectangles in each tortilla and then wrapped it up in tine foil to keep fresh.

You can store these in the fridge or freezer even! They’ll easily reheat in the microwave, air fryer or frying pan (with the tin foil removed of course!)

I love to eat these with some sliced jalapeños, hot sauce or even a little chipotle mayo🤌🏽

Enjoy✨

welcome to my series 6 DAYS OF COZY FALL FAVOURITES🍁🍂

Episode Six: PUMPKIN SPICE STICKY TOFFEE CAKE

Using pumpkins spice in on of the recipes was a request from my best friend so obviously we had to follow through!! Sticky toffee pudding is one of my favourite desserts of all time, and it’s the definition of a true cozy fall dessert. This recipe is also secretly gluten free but you’d truly NEVER guess.

Serves 9
Ingredients
10 pitted medjool dates
3/4 cup boiling water
1 tsp baking soda
2 1/4 cups almond flour
1/4 cup tapioca flour
2 eggs
1/3 cup pumpkin puree
2 tbsp butter, softened
1/2 cup brown sugar
1 tsp baking powder
1/4 tsp salt
1 tsp vanilla
1/2 tsp cinnamon
1/2 tsp pumpkin pie spice

Pumpkin Toffee Sauce:
1/2 cup cream
1/2 cup brown sugar
1 tbsp butter
1/2 tsp vanilla
2 tbsp pumpkin puree
1/2 tsp pumpkin pie spice
pinch of flakey sea salt

Start my rep heating your oven to 350 and grease your muffin tins (I prefer silicone muffin tins as the cakes pop out super easily).

In a small bowl, add your dates and boiling water and let soak for 10-15 minutes until soft. In the meantime, add the almond flour, tapioca flour, baking powder, salt, cinnamon and pumpkin pie spice into a medium sized bowl and mix to combine.

Pour the dates and water until a blend and blend on high until smooth. Pour into a small bowl, gently mix in the baking soda and set aside.

In a large bowl, beat together the softened butter and brown sugar. Add the eggs and beat again. Gently stir in the pumpkin, vanilla and date mixture. Grab the bowl with the dry ingredients and combine half with the wet mixture, gently stir, and pour in the other half and stir until combined.

Evenly distribute the cake batter into the 9 muffins tins and then bake in the oven for 35-40 minutes.

Once the cakes are done and cooling, in a saucepan on low heat, add in all of the sauce ingredients and stir consistently until melted. Bring to a low simmer and stir for 3-4 minutes until the mixture thickens. Pour over cakes, add ice cream and crushed walnuts (if desired).

welcome to my series 6 DAYS OF COZY FALL FAVOURITES🍁🍂

Episode Five: HIGH PROTEIN BEEF TORTELLINI SOUP

So as a sister I really wanted to take this recipe and claim it as my own buuuuut I’m feeling nice today and will actually give him the credit😂he made this soup last October and I’ve been thinking about it since (not kidding) so I knew I had to include it in this series.

Serves 6
Ingredients
1 lb lean ground beef
1/2 a yellow onion, diced
2 garlic cloves, minced
2 carrots, peeled and diced
2 celery stalks, diced
1 tsp Italian seasoning
1 tsp paprika
6 cups beef broth
1/4 cup + 2tbsp flour
3 tbsp tomato paste
1 350g package of fresh tortellini
2 large handfuls of spinach, roughly chopped
parmesan cheese, measure with your heart
1/2 cup Greek yogurt
1/2 cup cream (if you don’t want to use cream, add in an additional 1/2 cup of Greek yogurt)
salt & pepper to taste

In a large pot, add a drizzle of oil and add in your carrots, celery, onion and garlic and sauté for about 5 minutes and beginning to soften. Add in the ground beef and season with salt, pepper, Italian seasoning and paprika. Once cooked through, add in the tomato paste and cook for 2 minutes then add in your flour. Let cook and stir consistently for about 2 minutes to make sure everything gets coated.

Next, add in the beef broth and let simmer for 10 minutes. Next add in the tortellini and let cook for 5ish minutes (until al dente). Finally, add in the yogurt, cream and spinach and stir to combine! Top with as much Parmesan cheese as your heart desires.

welcome to my series 6 DAYS OF COZY FALL FAVOURITES🍁🍂

Episode Four: SHEPARD’S PIE GNOCCHI

I mean swapping out mashed potato for gnocchi was a brilliant move by Hajar Larbah so I had to follow suit and this is my take on a shepard’s pie gnocchi

This is such a fall comfort food for me because I had shepard’s pie alllll the time as a child. It’s just the cozy comfort food that everyone loves.

Serves 4
Ingredients:
1lb extra lean ground beef
1 tsp paprika
3/4 tsp italian seasoning
1/8 tsp salt
1/2 a yellow onion, diced
2 garlic cloves, minced
1 1/4 cups beef broth
1 tbsp flour
1 tsp fresh thyme, diced
2 tbsp tomato paste
500g fresh gnocchi
1.5 cups frozen peas/carrots
1/2 cup cream
parmesan

In a large pan on medium heat, add in your ground beef and once beginning to brown, season with Italian seasoning, salt and paprika. Toss in your onions and garlic and sauté until fragrant. Add the tomato paste and thyme and cook for 2 minutes. In a cup, mix together the beef broth and flour and then pour into the pan and let simmer for 5 minutes.

In the meantime, I personally think pan frying the gnocchi works best for this recipe so they hold their shape and have a better texture. So drizzle olive oil in a pan and heat on medium heat. Add the gnocchi to the pan and heat through until some are beginning to brown.

Into the pan with the beef, add the peas, carrots and cream. Mix and heat until the peas and carrots are cooked through. Season with salt and pepper to taste, toss in the pan fried gnocchi, grate as much parmesan as your heart desires, mix and serve!

welcome to my series 6 DAYS OF COZY FALL FAVOURITES🍁🍂

Episode Three: CHIPOTLE CHICKEN JACKET POTATOES

I mean trulyyyy who doesn’t love a loaded baked potato?! Any type of potato is my husbands favourite comfort food so this was right up his alley🥔

This is our take on the viral jacket potatoes, but since we’re all the way in Canada, we’ll continue to make them at home for the time being😂

Serves 4
Ingredients:
3 russet potatoes
1 tbsp olive oil
6 boneless skinless chicken thighs
1 tsp paprika
2 tbsp chipotle adobo sauce
1/2 lime, juiced
1/4 tsp salt
1/4 tsp pepper
1 can baked beans
2 cups shredded cheddar cheese
3 tbsp butter
crispy onions + tram sauce (we just used the peri-naise mild sauce)

start by adding your chicken thighs to a bowl and season with salt, pepper, paprika, lime juice and chipotle sauce. Toss to coat then set aside in the fridge to marinate.

For the potatoes, set your oven to 450 and place a wire wrack on a baking sheet. Stab each potato with a fork many times then coat with olive oil, salt and pepper and place in the oven for 45 minutes, then baste the tops of the potatoes with olive oil and bake for another 15. Remove them from the oven and immediately cut them open to let the steam out.

Take the churn out of the fridge and cook in a pan on medium heat until golden brown, then remove and chop into chunks. While your chicken cooks, heat up the beans in a small sauce pot on medium.

Now it’s time to assemble!

Place a tbsp of butter in each potato and roughly mash the potato. Layer a bit of cheddar cheese, then chicken, then more cheese, the warm beans (this melts all the cheese🤤) crispy onions and then your tram sauce.

My husband and I were so pumped about these so let me know what you think!!💗

welcome to my series 6 DAYS OF COZY FALL FAVOURITES🍁🍂

Episode Two: HIGHER PROTEIN POTATO LEEK SOUP

this one has actual been a fall staple in our house for years now! It’s truly the best soup to freeze, make as a meal prep or just defrost and serve🍜

Serves 6
Ingredients:
5 large yellow potatoes, peeled and cubed
3 gloves of garlic
1 medium yellow onion
2 tbsp butter
2 leeks, thinly sliced
5 cups chicken bone broth
1 cup milk
1 tbsp olive oil
Salt and pepper to taste
Top with sourdough croutons & bacon

Take a large pot, add the olive oil and butter and heat on medium heat. Add in the onions, garlic and leeks and sauté until soft. Add in the diced potatoes and bone broth and bring to a boil. Boil potatoes until soft.

Using an immersion blender, blend everything in the pot until smooth (if you don’t have an immersion blender you can also use a blender but blend in patches and be sure to not over blend or else it will get gummy). Once smooth, add in the milk stir and the serve with crumbled bacon and sourdough croutons!

SIDENOTE: the easiest way to make croutons at home is to chop up any bread you have, season generously with salt, pepper, Italian seasoning and garlic powder, toss and then through in the air fryer at 390 for 10ish minutes until brown and crispy!

welcome to my new series 6 DAYS OF COZY FALL FAVOURITES🍁🍂

Episode One: CREAMY CHICKEN POT PIE ORZO

For the next 6 days I’ll be sharing the best cozy recipes to ring in the fall season (speaking of, happy first day of fall!!🍁). Buckle up cause these recipes are goooood

Serves 4
Ingredients:
1.5 cups frozen peas/carrot mix (thawed)
1/2 a large onion, diced
6 chicken thighs (season with your heart with Italian seasoning, salt, pepper, and paprika)
3 cloves of garlic, minced
1 1/2 tsp diced fresh thyme
1 tsp diced fresh rosemary
1/2 tsp Italian seasoning
1 cup uncooked orzo pasta
1 2/3 cup chicken broth (+ extra to thin it out if needed)
1 cup half and half (room temperature)
1/2 cup - 1 cup grated Parmesan (can go by taste)
Salt and pepper to taste

In a pan on medium heat, add a drizzle of avocado oil and cook the seasoned chicken thighs until golden brown on each side. Then remove and set aside.

In the same pan, add the onion and cook until translucent (about 3 minutes) and then add in the minced garlic, thyme, rosemary and Italian seasoning. Cook for another 3 minutes. Pour in the uncooked orzo and let cook in the pan for about 2 minutes, then pour in the chicken broth. Let cook for 7-8 minutes until the orzo is cooked

Once the orzo is cooked, pour in the cream and peas and carrots. Let simmer for about 5 minutes until starting to thicken. Slowly add in your Parmesan cheese to taste. (If it becomes thick because of the cheese just add a splash of extra chicken broth until it loosens). Add the diced chicken back in and you’re done!