Vegan Gluten-Free Breakfast Burrito
Recently I was challenged to make a more macro dense breakfast on my rest day. Challenge accepted! Normally on rest days, I have my usual breakfast but since I am not having my pre-workout snack and post workout meal, it was making it more challenging to fit all of my food in. With having a bigger breakfast, I wasn’t feeling like I was struggling to eat the rest of my food. I know we have all had that feeling before, were we feel like we are constantly eating throughout the day to try and squeeze everything in while we are busy working and having a life. Challenge yourself to make something more hearty in the mornings and see if it helps you like it helped me.
Honestly, I am not a huge breakfast person or someone who likes to eat a big meal early in the day. My rest day is typically so busy that I do not have a lot of time to make something first thing in the morning. I created this recipe because I wanted something that was simple and easy to make.
65g Beyond Meat- Beyond Beef
1 Quinoa Flour Tortilla (43g)
118.5g Organic Extra Firm Tofu
5g Nutritional Yeast
50g Red Bell Pepper
70g Russet Potato for Hashbrowns
30g Mateos Gourmet Salsa
Use a medium size grater for your potatoes, then put them in a bowl of cold water for 5-10 minutes. This will help take the starch out of them so that they are crispy. Then use a paper towel to get the excess water out of them. Cook them in a pan til they are crispy on the outside (5 minutes).
Use a fork to mash your tofu into pieces. In a pan, add a little water. Once it starts to get hot, add in the tofu, turmeric and nutritional yeast. Mix it all together and cook for about 5 minutes.
Cook the Beyond Beef in a pan for about 3-4 minutes or until it gets darker and crunchy.
Put everything on the Tortilla when its done, wrap it up and top with the Salsa
Author: Lauren Hammock, Black Iron Nutrition Coach, @thepinklady918