The Perfect Breakfast Burrito

Today, I finally figured out how to make my own version of the perfect breakfast burrito, and you will not believe how easy it is! It's really filling and also great for brunch or lunch.

Bacon, Egg, and Green Onion Burrito

Ingredients (serves 2):

5 strips of thick cut bacon, chopped in small pieces

4 eggs

4 strips of green onion, chopped in small pieces

2 flour tortillas

Sriracha to taste

1. Cook bacon until crispy. Drain with paper towels and set aside. Keep 2 tablespoons of bacon fat in the pan, and discard the rest.

2. Beat the eggs and add the green onion. Cook scrambled in bacon fat.

3. Lay flour tortilla flat on a plate and put scrambled eggs in the middle. Season with Sriracha and add bacon. Roll to make a burrito.

That's it.

Three simple steps and you get this...

Yum!

I thought of adding refried beans, which you can. But the bacon, eggs, and green onion stand great on its own. No need to add salt or pepper as the bacon fat already gives enough flavor!

Enjoy!

Couch to 5k Day 1: Chia Seeds Gives Me Happy Running Energy!

C25K or 'Couch to 5k' is a program you can download as a phone app to help you train for a 5-kilometer run -- about 3 miles -- within 8 weeks. It provides a very reasonable pace even for those who are complete amateur runners, like myself.

I first started the program in September but stopped after Day 1 because I got distracted with other workout programs at the time (HIIT, barre, and traditional strength training with weights), and today I finally decided that it would be nice to go back to good old fashioned running as a more straightforward daily exercise habit.

Here are the results of Day 1...

Total distance: 1.74 miles

Total time: 30 minutes and 52 seconds

Calories burned: 232

Fat from calories: 50

Running speed: 10 minutes per mile (Level 6; I have short legs!)

*Remember that C25K Day 1 allows interval running and walking, which is why I ran for only a little over a mile!

I went a little over the 30-minute mark because I needed a longer cool down. I'm proud to say that I didn't have to hit the pause button! Although I got extremely tired and gasping loudly for breath after each 90-second interval run, I was still able to follow the Day 1 routine to a tee.

As much as I want to wake up every morning to run before going to work, I am too much of a night owl to commit to that (teacher blues). I go straight to the pantry or fridge after work to grab a pre-workout snack, and today I had a cup of Greek yogurt with pear and clementine slices, and a tablespoon of chia seeds. The latter gives me wonderful energy.

Are you also doing the C25k program? Let's motivate each other!

Haul: Visiting Our Local Co-op

My husband and I decided to drop by our local natural foods market to grab a few things for the next couple of weeks. Here is a quick rundown/haul of the things we got:

Oregon Chai The Original Chai Tea Latte Concentrate

My husband used to work at an Indian restaurant where he pretty much got addicted to chai tea. Chai is a staple in our pantry. Ingredients used in this concentrate are all organically grown and processed.

Earth Balance Organic Whipped Natural Buttery Spread

My mom uses the Earth Balance Olive Oil spread, so I wanted to try something different. This butter is plant-based, 100% vegan, gluten free, and non-GMO -- all wonderful things for everyday butter-on-toast with fruit preserves.

Ezekiel 4:9 Sprouted Grain Bread

I've been eating a lot of bread lately and wanted to look for a healthier alternative. What makes this bread so different and so much better for you is that it is packed with protein, essential amino acids, tons of fiber, and -- prepare yo'self for this -- zero, yes, zero grams of sugar. Malted barley was used as a sweetener instead. I am definitely excited to give this one a quick toast tomorrow morning.

Organic Eggs

In all honesty, our household isn't very picky when it comes to all-natural, organic whole foods, but when it comes to our eggs, we prefer organic and cage-free. Why? It tastes a lot better than store-bought eggs. The yolk (or double yolk) is always a deep, almost orange kind of yellow, and it's richer and creamier than regular eggs. Trust me on that. When it comes to eggs, either manage your own chicken coop, or just buy organic.

Bob's Red Mill Steel Cut Oats

I love oatmeal in general, but my absolute favorite are steel cut oats. I love the chewiness and creaminess of it. Steel cut oats are high in protein and a great prepare-the-night-before breakfast (it takes about 20 minutes to cook on stove top; totally worth it). I just bought an extra bag because it was cheaper in the co-op than our regular grocery store.

Chia Seeds

This goes without saying that if chia seeds aren't in your daily regimen yet, start today! I like them more than flax seeds because chia seeds are easier to consume, what with its wonderful gel-like texture when added in anything that has liquid. My oatmeal isn't complete without chia seeds.

Mandarin Oranges

I found these beaming at me in the produce section that I just had to get some. I snacked on one this afternoon, and it was perfect! Are oranges already in season?

We are really trying to be more mindful of our eating habits these days. We feel much more at ease when we know exactly what we're putting in our body. I will give a review on the items I will be trying for the first time, so stay tuned. Until then, have a good one!

Green Smoothie For Your Metabolism: Jasmine Green Tea Awakening Smoothie

This green smoothie concoction was totally experimental. I wanted to try using green tea as the liquid base for my smoothie to add great aroma, flavor, and caffeine. This recipe was a complete success! What I love about this smoothie is its pleasant aroma because of the jasmine infused in the green tea. It's refreshing, it keeps me awake, and it's also a great way to boost your metabolism. 

Not only does green tea naturally help boost your metabolism, but so does cayenne pepper. It also gives a great kick to any spinach or kale based green smoothie. If you're not a fan of spice, of course, you can definitely skip the cayenne and still get the benefits of green tea for faster metabolism.

I've also started using agave nectar as a substitute for regular sugar, and even honey! If you don't have agave nectar available, feel free to add more bananas for sweetness, or add honey. Enjoy!

Yum Approved: Sautéed Kale With An Asian Twist

For dinner tonight, we had chicken adobo, a traditional Filipino dish that is quick, easy, and specially meant for the tired-slash-lazy cook. The Filipino adobo is different from Mexican adobo, as we prepare it by cooking meat or vegetables with vinegar and soy sauce. I followed this recipe of chicken adobo from Panlasang Pinoy.

Traditionally, my family would pair a meaty dish like adobo with a side of vegetables, most of the time sautéed with garlic, onions, tomatoes, and fish sauce. If not cooked, we like our side of vegetables raw and tossed in bagoong.

I had a bunch of green leafy veggies to choose from in my fridge tonight, so I decided to use some of my fresh kale. I was craving my mom and grandma's traditional sautéed veggies, but didn't want the extra saltiness from the fish sauce, since the adobo was already drenched in soy sauce. I thought I could use sesame oil instead, and this was what I came up with...

I honestly don't know what to call it except yummy.

What you'll need to do:

• Thoroughly wash kale heads and pull out leaves from the stem. I used 4-5 stalks of big, leafy, abundant kale, and it was able to serve two people plus a little extra for lunch tomorrow. Remember that any green leafy veggie will eventually wilt when cooked, so be generous with your kale.
• Heat a little bit of vegetable oil in a pan. When I say a little bit, I mean just enough to help out the onions and tomatoes, which you will sautée once the oil is heated. Remember that we are also about to use sesame oil, so don't overdo it.
• When the onions are translucent and the tomatoes are soft, toss in your kale leaves. Drizzle sesame oil over your kale leaves. The amount depends on how much you like the wonderful flavor of sesame seeds.
• Sprinkle some garlic powder and your desired amount of chili flakes for an added kick.
• Cook until kale leaves are wilted. Salt and pepper to taste.
• Plate, and top with seaweed slivers.

Bon appétit!

Quick, Easy, Yummy: Salmon With Balsamic Glaze and Spinaquinoa

My husband and I try to keep it quick, easy, and yummy on a daily basis if we can help it. This is one of our favorite meals to enjoy on a busy evening.

I normally enjoy salmon baked or in a sinigang stew, but when I'm in a hurry, I just toss it in a pan to fry. It's a no-brainer and totally foolproof.

You will need:

• Fresh salmon fillets. Go to your local fishmonger, and do NOT use frozen fillets, like, ever.
• Balsamic vinegar. The amount depends on how much salmon you have; you're going to use it to glaze your cooked salmon. For every pound of salmon, use a third of a cup of balsamic vinegar, plus a quarter cup of water.
• The juice of half a lemon, more should your taste buds desire. But really, half a lemon should be enough.
• If you're using a third of a cup of balsamic vinegar, use a quarter of a cup of light, packed brown sugar. Do the math if you're using more or less.
• Sea salt and black pepper
• Olive oil and a tablespoon of butter to coat your pan
• Chopped green onions. My husband and I like a LOT of green onion. But you can use it for added taste or garnish.
• For the spinaquinoa -- my twist on your regular side dish of quinoa -- you will need quinoa (obviously), and fresh baby spinach.

What you will need to do:

• Pat salmon dry and season both sides with sea salt and pepper. Set aside.
• I like doing the balsamic glaze beforehand. Add balsamic vinegar, water, lemon juice, and brown sugar in a small bowl, and whisk until sugar is dissolved. Set aside.
• Heat pan to medium and coat with olive oil and butter. Once butter is melted, place salmon in pan skin side down and cook 5-6 minutes or until fish is half-cooked. You can see when the fish becomes lighter in color halfway through.
• Flip fish and cook another 4-5 minutes or until fully cooked. Plate your fish.
• Pour balsamic mixture in pan. It will sizzle, but fear not. Stir occasionally and let cook until mixture is thick, about 6-8 minutes, depending on how thick you want it, really.
• Pour glaze on top of cooked salmon and top with chopped green onions.

Oh, while all this is happening, you might also want to start cooking your quinoa based on package instructions. To make spinaquinoa, once quinoa is cooked, turn heat down, and toss as much or as little baby spinach as you want into the quinoa and mix until spinach is wilted and well incorporated.

Et voila! Quick, easy, and yummy salmon with balsamic glaze and spinaquinoa. You can also do kale and quinoa (can't think of a witty nickname for it).

For dessert, and to continue our attempt to be healthy, I whipped up a fancy raspberry with Greek yogurt and fresh mint concoction, topped with agave nectar. It didn't turn out so well, so it didn't make it in the blog.

Our attempt to do overnight oats will not make it in the blog, either.

Sur La Table Farmer's Popcorn Cob

Happy Valentines Day!

I had the most fascinating (and satisfying) popcorn experience today. It was one of the coolest experiences ever.

One of my students gave me a goodie bag and immediately asked if I got the 'corn on the cob' she got me. I thought, what a weird thing to ask! A corn on the cob in a Valentines Day goodie bag?

True enough, I fished out this thing:

Shop for it on Amazon

It was an actual corn on the cob. Except it felt dehydrated.

I read the fine print and realized it was supposed to be microwavable popcorn. That got me really excited! So, when I got home, the first thing I did was try out my new toy...

I had to put the corn on the cob in this paper bag, which looks exactly like a regular microwavable popcorn bag, pop it in the microwave on high for two minutes, and voila! You've got yourself some fresh popcorn.

I was very doubtful at first, but I couldn't help but imagine how cool it would look. I expected to see a bunch of popped popcorn still on the cob, but after two minutes of extremely loud popping (the first pop was the loudest, most terrifying thing I've ever heard coming from inside my microwave), this was what I got:

The bag was filled with wonderful, fresh, unsalted popcorn. And inside it rested the coolest thing I've ever seen in the world of snackage...

Munching on popcorn from a cob has to be the most fun thing about eating my favorite snack of all time. Even more fun than going through the unpopped/semi-popped kernels at the bottom, a guilty pleasure of mine.

I am giving Sur La Table Farmer's Popcorn Cob 5/5 stars. It's a fun, yummy gift for all ages and occasions.

Green Addiction

The green smoothie and juicing trend is one health fad that I personally love. That's a lot to say from someone who hates eating vegetables as much as I do.

Fun Fact: Did you know that I was once a vegetarian? Not anymore, obviously.

Green smoothies don't just give me my dose of fruits and veggies for the day; this practice also helps me feel less sluggish, which is what I always feel when I don't get enough fruits and veggies in my diet... which used to be almost everyday. I also noticed that it gave me healthier digestion.

There's a whole bunch of green smoothie and juice recipes out there, but I normally stick with these two.

Warning: They can be addicting.

Also, if you are making smoothies, blend all these ingredients with filtered water or coconut water. The amount will be based on your preference for consistency.

This green summer smoothie has a bunch of my favorite summer fruits and veggies. It's refreshing and quite filling. Cucumbers are my favorite veggie to add to any green smoothie to make it taste a lot more palatable. Spinach is my go-to green smoothie base, and also my favorite green leafy veggie of all time. My least favorite portion of this smoothie are the celery stalks. I'm not the biggest fan of celery, but it helps reduce the acidity in my body (I have very bad occasional acid reflux).

Blend all chopped fruits and veggies until smooth. The banana and strawberries add a wonderful sweetness to it.

This next recipe is derived from Hungry For Change, specifically from their 3-Day Detox Plan which I love to use after a week of unclean eating. You can definitely make this into a smoothie instead of a juice, but my blender cannot properly incorporate the fiber from the apples, making it harder to consume. If you have a top-of-the-line blender, this recipe will work great as a smoothie.

I love this green juice because it's simple yet so energizing. Did you know that apples are a great substitute for coffee? This gives me more energy in the morning than a regular cup of joe, believe it or not. My favorite part of this juice is the parsley. I never would have thought of including parsley in a green drink -- reminds me too much of unnecessary garnish -- but it adds the most amazing, refreshing flavor to it, so do not skip the parsley. You can also add lemon juice to this recipe.

Random Green Smoothie and Juicing Tips I've Learned Through The Years:

• Prepare your smoothie the night before. You can store them in your fridge overnight, grab them in the morning, and go. If you want to prepare it fresh, chop up your fruits and veggies the night before, and blend in the morning.
• Use frozen fruits for an instantly cool and refreshing drink. I especially love frozen bananas and blueberries.
• Rotate your greens. I learned this from Raw Family. It has something to do with the alkaloids found in green leafy vegetables. If you consume just kale or just spinach for weeks, these alkaloid levels may accumulate unnaturally in your body. It won't be pretty.
• Don't use starchy vegetables in your smoothies like broccoli, carrots, beets, zucchini, etc. It will not respond well when combined with the fruit. Although, I think it's different when you juice these starchy veggies, because I do enjoy a juiced beet or carrot.
• One smoothie equals one meal. Don't take it as a beverage with another meal. Although I think you should not substitute juices for meals, either. There's that fine line between smoothies and juices: Smoothie = meal; Juice = Supplement to a Heathy Meal.
• Too many ingredients in one smoothie is overkill. Plus, it's going to taste weird. The simpler and fewer ingredients, the better. According to Raw Family, too many ingredients will slow down the absorption of the smoothie in your digestive tract, and may cause irritation and gas. Who wants that, and a horrible tasting smoothie?!

A glass or two of blended/juiced fruits and veggies a day, keeps the doctor and constipation away. Good luck!