Happy Tuesday everyone! It's been busy here. Between traveling 9+ hours for work, a full day of training, wrangling two boys and supper prep and working out and... I joined a little health/fitness group.
I don't know about you guys, but a lot of my online feeds seem to show people doing mini-accountability groups for health and fitness. After a gentle nudge from my friend Amy, I jumped on the bandwagon to give it a whirl. We are wrapping up day two and it's been a great change of pace.
One of the themes is "Tasty Tuesday" so I figured why not post what I prepped for breakfast on a day where I had -2 hours to get ready for work today. I made this breakfast burrito the night before knowing that my alarm clock was going to go off at 3am and I would need to eat on the road. This was the perfect recipe!
Note: I apologize for the not-so-glamour shot. It was late. I was tired. You get it. But it tasted amazing!
ingredients
whole wheat tortilla
2 eggs (scrambled)
1/4 c bell pepper
1 Tbs onions
1 Tbs tomatoes
1 Tsp freshly chopped cilantro
pepper, garlic powder, cumin, chipotle, oregano
avocado
Chipotle Tabasco sauce (optional)
Saute the bell peppers with the onions over medium heat. As those cook down, pour in the scrambled eggs and season with pepper, garlic powder, cumin, chipotle and oregano. Cook until eggs are done. Place the cooked egg mixture on the tortilla and top with diced tomatoes, sliced avocado, cilantro and drizzle with Chipotle Tabasco sauce. Wrap it up and enjoy it right away or put it in the fridge to make a fully prepped breakfast for the next.
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