It's "Tasty Tuesday", where every week we bring you new, fresh, local, healthy recipes and food tips. Find out what is in season, and what will keep you fuelled during and after your work outs!
These have been lifesavers on mornings when I don't feel like making breakfast, but need to eat before a workout. You can basically stuff them with anything you'd like. Make them vegan, or go with eggs and turkey sausage. Freezing them is great, and you can make a big batch and then be good for a few weeks!
[The tofu ones are basically a vegan scramble in a burrito, I borrowed the seasoning mix from Minimalist Baker, but you can sub in whatever seasoning you prefer!]
Make Your Meal Even Healthier Tip:
If you're making these and aren't freezing them (eating them right away), add in some greens. I found when reheating from frozen the greens did NOT do well, but it taste great if you're eating them on the spot. Sauté some kale or spinach and add them into the mix. These are both so flavourful, you don't need cheese, but if you're adding, do a small amount, or go for vegan cheese!
Click through for recipe!...
Makes 4 Burritos
INGREDIENTS:
Version #1:
- 6 eggs
- 1 med red pepper, diced
- 1 small onion, diced
- 6 small breakfast sausages, cooked and chopped
- 4 wraps (go for whole wheat, or spinach!)
-Salt & pepper
Version #2:
- half a brick of firm tofu, drained/excess water pressed out
- 1 large red pepper, diced
- 1 small onion, diced
- 4 wraps (go for whole wheat, or spinach!)
-1/2 tsp sea salt
-1/2 tsp garlic powder
-1/2 tsp cumin
-1/4 tsp chili powder
-1/4 tsp turmeric
*Cheese or vegan cheese optional in both*
INSTRUCTIONS:
Version #1:
Scramble the eggs, and cook them in a pan, set aside.
Using a small amount of olive oil, cook the chopped red pepper and onion until softened and then mix in the eggs.
Salt & pepper the mixture.
Divide into 4 equal amounts and wrap in burrito with meat (and optional cheese). Wrap in tin foil once rolled.
Freeze for up to a month.
Version #2:
Using a small amount of olive oil, cook the chopped red pepper and onion until softened.
In a small bowl add together the sea salt, garlic powder, cumin, chili powder and turmeric add enough water (tbsp or 2) to make it into a sauce and whisk together.
Crumble tofu and add to pan with onion and pepper, then add the sauce. Fry over medium heat for 4mins.
Divide into 4 equal amounts and wrap in burrito (with optional vegan cheese). Wrap in tin foil once rolled.
Freeze for up to a month.
To Reheat:
Option 1: Take out the night before and leave in fridge to thaw. Preheat oven for 400, and cook for approx 20 mins depending on the size of the burrito, it may need more. Turn halfway through.
Option 2: Heat from frozen in the oven at 350 for 40-50 mins depending on thickness. May require longer. Turn frequently.
Option 3: Remove from tin foil, wrap wet paper towel around the burrito, and place on a microwave safe dish. Cook on a high setting for a few minutes (2-3) until reheated throughly. (I don't have a microwave, I saw this tip on the internet.) 
Let us know if you make this recipe by posting it on instagram or twitter and using the #LiveBarreLife hashtag! And if there are any specific meals, fruits, veggies, or meats, you'd like to see on the blog!
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photos by: Christine McAvoy
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