Ingredients
Chia Seed Pudding
- ¾ cup Almond milk
- 2 TBSP Chia seeds
- 1 TBSP Flax seed
- 1 tsp Maple syrup or honey
- Ground cinnamon sprinkle
- ½ cup Mixed berries
Coffee
- Coffee brewed using your preferred method
- Creamer optional
- Sweetener optional
Chorizo Potato Breakfast Wrap
- 1 cup Potato peeled and diced
- 1 tsp Extra-virgin olive oil
- 2 oz Chorizo sausage ground
- ½ tsp Onion powder
- ½ tsp Garlic powder
- 1 cup Baby spinach
- Salt to taste
- Black pepper to taste
- 4 Eggs beaten
- 3 TBSP Cheddar cheese shredded
- 2 Whole wheat tortilla wraps burrito size
Pear Slices with Walnuts
- 1 Pear washed and sliced
- 1 TBSP Walnuts roughly chopped and toasted
Instructions
- Prep all ingredients as listed.
- The night before, combine almond milk and chia seeds in a mason jar. Shake well, let sit for 5 minutes, then shake again. Refrigerate overnight. In the morning, finish the chia seed pudding. Add flax seed, maple syrup (or honey), and cinnamon. Stir or shake until combined. Top with berries and set aside.
- Bring a pot of salted water to a boil. Add diced potatoes and cook until tender. Drain well and set aside.
- Heat olive oil in a skillet over medium heat. Add ground chorizo and cook until browned, breaking it up as it cooks.
- Add cooked potatoes, onion powder, garlic powder, salt, and black pepper. Cook briefly, stirring to combine and heat through. Add spinach and saute until wilted.
- Reduce heat to low. Pour in beaten eggs and sprinkle with cheddar cheese. Cook gently, stirring until eggs are set. Remove from heat.
- Warm tortilla wraps in a dry skillet or microwave until soft and pliable.
- Portion the chorizo potato egg mixture onto the tortillas and roll into wraps. Cut in half.
- Place the pear slices in bowls or on plates and top with walnuts.
- Serve the chorizo potato breakfast wrap with pear slices topped with walnuts, chia seed pudding and coffee.
Nutrition
Calories: 702kcal | Carbohydrates: 71g | Protein: 30g | Fat: 35g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 370mg | Sodium: 692mg | Potassium: 826mg | Fiber: 15g | Sugar: 18g | Vitamin A: 893IU | Vitamin C: 31mg | Calcium: 528mg | Iron: 5mg
Chorizo Potato Breakfast Wrap
Ingredients
Chia Seed Pudding
- ¾ cup Almond milk
- 2 TBSP Chia seeds
- 1 TBSP Flax seed
- 1 tsp Maple syrup or honey
- Ground cinnamon sprinkle
- ½ cup Mixed berries
Coffee
- Coffee brewed using your preferred method
- Creamer optional
- Sweetener optional
Chorizo Potato Breakfast Wrap
- 1 cup Potato peeled and diced
- 1 tsp Extra-virgin olive oil
- 2 oz Chorizo sausage ground
- ½ tsp Onion powder
- ½ tsp Garlic powder
- 1 cup Baby spinach
- Salt to taste
- Black pepper to taste
- 4 Eggs beaten
- 3 TBSP Cheddar cheese shredded
- 2 Whole wheat tortilla wraps burrito size
Pear Slices with Walnuts
- 1 Pear washed and sliced
- 1 TBSP Walnuts roughly chopped and toasted
Instructions
- Prep all ingredients as listed.
- The night before, combine almond milk and chia seeds in a mason jar. Shake well, let sit for 5 minutes, then shake again. Refrigerate overnight. In the morning, finish the chia seed pudding. Add flax seed, maple syrup (or honey), and cinnamon. Stir or shake until combined. Top with berries and set aside.
- Bring a pot of salted water to a boil. Add diced potatoes and cook until tender. Drain well and set aside.
- Heat olive oil in a skillet over medium heat. Add ground chorizo and cook until browned, breaking it up as it cooks.
- Add cooked potatoes, onion powder, garlic powder, salt, and black pepper. Cook briefly, stirring to combine and heat through. Add spinach and saute until wilted.
- Reduce heat to low. Pour in beaten eggs and sprinkle with cheddar cheese. Cook gently, stirring until eggs are set. Remove from heat.
- Warm tortilla wraps in a dry skillet or microwave until soft and pliable.
- Portion the chorizo potato egg mixture onto the tortillas and roll into wraps. Cut in half.
- Place the pear slices in bowls or on plates and top with walnuts.
- Serve the chorizo potato breakfast wrap with pear slices topped with walnuts, chia seed pudding and coffee.
Nutrition
Calories: 702kcalCarbohydrates: 71gProtein: 30gFat: 35gSaturated Fat: 12gPolyunsaturated Fat: 9gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 370mgSodium: 692mgPotassium: 826mgFiber: 15gSugar: 18gVitamin A: 893IUVitamin C: 31mgCalcium: 528mgIron: 5mg
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