#EverythingIsAwesome Breakfast Burrito

I made this for the first time a few weeks ago and I haven't stopped thinking about it since! In my household this steak and egg burrito is affectionately known as the "#EverythingIsAwesome Breakfast Burrito." The tender, juicy steak is paired with sweet onions, and then combined with scrambled eggs and creamy, nutty gruyere cheese. It is simply wonderful. There is nothing ground breaking about this dish, but the combination of flavors just work! Excuse me while I make an emergency trip to the grocery store so I can make this now...

To make 2 dinner servings (4 wraps) you will need:

• 1 Tbs BUTTER
• 1 small ONION, sliced thin
• 8 oz. STRIP STEAK
• 3 EGGS
• 4 medium sized TORTILLAS (we used the "fajita" sized)
• 1/2 cup GRUYERE CHEESE
• SALT & PEPPER, to taste

Melt the butter in a skillet and then saute the onions in the butter for about 15 minutes or until they are caramelized. 

While the onion is caramelizing, heat a cast-iron pan over medium-high heat and season the steak with salt and pepper.

Once the cast-iron pan is hot, cook the steak for a few minutes on each side.

Note: The cook time will depend on how thick your steaks are. Our steaks were extremely thin so they cooked up after 2 minutes on each side. If your steaks are fairly thick you may need to cook them for up to 5-6 minutes on each side.

When the steaks are cooked, take them off of the heat and allow them to rest for about 5 minutes. While the steak is resting, whisk up the eggs with a pinch of salt and pepper and then scramble them until sightly firm.

After the steak has had time to rest, slice it thinly against the grain.

To assemble the wrap, spoon some of the scrambled eggs onto the tortilla, lay a few pieces of steak on top, add some grilled onions, and lastly top with the gruyere cheese.

How beautiful does that look?!? I would eat this every week if I could!

Ok, I'm going to have to make this again soon... writing up this recipe has made me hungry!

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Steak & Egg Burrito

Ingredients:

• 1 Tbs BUTTER
• 1 small ONION, sliced thin
• 8 oz. STRIP STEAK
• 3 EGGS
• 4 medium sized TORTILLAS (we used the "fajita" sized)
• 1/2 cup GRUYERE CHEESE
• SALT & PEPPER, to taste

Directions:

1. Melt the butter in a skillet and then saute the onions in the butter for about 15 minutes or until they are caramelized. 
2. While the onion is caramelizing, heat a cast-iron pan over medium-high heat and season the steak with salt and pepper.
3. Once the cast-iron pan is hot, cook the steak for a few minutes on each side.
• Note: The cook time will depend on how thick your steaks are. Our steaks were extremely thin so they cooked up after 2 minutes on each side. If your steaks are fairly thick you may need to cook them for up to 5-6 minutes on each side.
4. When the steaks are cooked, take them off of the heat and allow them to rest for about 5 minutes.
5. While the steak is resting, whisk up the eggs with a pinch of salt and pepper and then scramble them until sightly firm. 
6. After the steak has had time to rest, slice it thinly against the grain.
7. To assemble the wrap, spoon some of the scrambled eggs onto the tortilla, lay a few pieces of steak on top, add some grilled onions, and lastly top with the gruyere cheese. 

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I adapted this recipe from one that I saw on the Food Network: http://www.foodnetwork.com/recipes/jeff-mauro/steak-and-egg-burrito.html

Orange Chicken

Ok guys, I'm really excited about this one. This is probably one of the best dishes that I've ever made! Yeah, it's that good. This orange chicken reminds me of the orange chicken at Panda Express, except it's better because it's fresh and you know where all of the ingredients came from!

To make roughly 2 servings of this orange chicken you will need:

• 2 Tbs & 1 tsp CORNSTARCH
• 3 EGG WHITES
• 1 CHICKEN BREAST (roughly 10-12 oz.), cut into small chunks
• 1/2 cup ORANGE JUICE
• 1 Tbs SOY SAUCE
• 1 Tbs BROWN SUGAR, packed
• 1 Tbs RICE VINEGAR
• 1/4 tsp SESAME OIL
• Pinch of RED PEPPER FLAKES (you can always add more if you like spicy food!)
• 1 clove of GARLIC, minced
• About 1/2 inch of freshly grated GINGER
• VEGETABLE or PEANUT OIL, for frying
• Optional: 2 GREEN ONIONS, to top

Start off by whisking up the egg whites with 2 tablespoons of cornstarch using a fork in a medium sized bowl until it begins to get frothy. 

Add the chicken pieces and allow to sit for 5 to 10 minutes. 

While you are waiting on the chicken start heating about 2 inches of oil to 350 degrees F in a pot. 

Then mix the orange juice, soy sauce, brown sugar, rice wine vinegar, sesame oil, salt, crushed red pepper, garlic, and ginger in a nonstick skillet.

Heat the sauce on the stove for about 5 minutes over medium heat until it starts to thicken. While the sauce is thickening up, whisk together 1/4 cup of cool water with the remaining teaspoon of cornstarch. After the sauce has been heating for 5 minutes, turn off the stove and mix in 1 to 2 teaspoons of the cornstarch slurry. Stir for about 1 minute to further thicken the sauce. Then set aside.

Once the oil reaches 350 degrees F, use a pair of tongs to gently place each piece of chicken into the oil individually. If you try to add more than one piece of chicken at a time the chunks will stick together and you will have clumps of chicken pieces rather than individual pieces. Cook the chicken in the oil for 3-4 minutes.

Once cooked, take the chicken out of the oil and place it onto a paper towel to drain and cool for a few minutes.

Then, drop the chicken back into the oil for another minute to get it extra crispy! 

Remove from the oil and allow to drain on a new paper towel.

Lastly, toss the chicken in the sauce and give it a taste! (You're welcome!)

Serve the chicken over some noodles or rice and top with green onions! 

Writing up this post makes me want to go make it again! It was so good! I hope you enjoy!

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Orange Chicken

Ingredients:

• 2 Tbs & 1 tsp CORNSTARCH
• 3 EGG WHITES
• 1 CHICKEN BREAST (roughly 10-12 oz.), cut into small chunks
• 1/2 cup ORANGE JUICE
• 1 Tbs SOY SAUCE
• 1 Tbs BROWN SUGAR, packed
• 1 Tbs RICE VINEGAR
• 1/4 tsp SESAME OIL
• Pinch of RED PEPPER FLAKES (you can always add more if you like spicy food!)
• 1 clove of GARLIC, minced
• About 1/2 inch of freshly grated GINGER
• VEGETABLE or PEANUT OIL, for frying
• Optional: 2 GREEN ONIONS, to top

Directions:

1. Whisk up the egg whites with 2 tablespoons of cornstarch using a fork in a medium sized bowl until it begins to get frothy. 
2. Add the chicken pieces and allow to sit for 5 to 10 minutes. 
3. While you are waiting on the chicken, start heating about 2 inches of oil to 350 degrees F in a pot. 
4. Mix the orange juice, soy sauce, brown sugar, rice wine vinegar, sesame oil, salt, crushed red pepper, garlic, and ginger in a nonstick skillet. 
5. Heat the sauce on the stove for about 5 minutes over medium heat until it starts to thicken. While the sauce is thickening up, whisk together 1/4 cup of cool water with the remaining teaspoon of cornstarch. After the sauce has been heating for 5 minutes, turn off the stove and mix in 1 to 2 teaspoons of the cornstarch slurry. Stir for about 1 minute to further thicken the sauce. Then set aside.
6. Once the oil reaches 350 degrees F, use a pair of tongs to gently place each piece of chicken into the oil individually. If you try to add more than one piece of chicken at a time the chunks will stick together and you will have clumps of chicken pieces rather than individual pieces. Cook the chicken in the oil for 3-4 minutes. 
7. Once cooked, take the chicken out of the oil and place it onto a paper towel to drain and cool for a few minutes. 
8. Then, drop the chicken back into the oil for another minute to get it extra crispy! Then, remove the chicken from the oil and allow to drain on a new paper towel. 
9. Lastly, toss the chicken in the sauce and give it a taste!
10. Serve the chicken over some noodles or rice and top with green onions! 

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I got this recipe from the following website: http://www.foodnetwork.com/recipes/ree-drummond/orange-chicken.html

Egg Drop Soup

One of my favorite things to get at Chinese restaurants is egg drop soup. I have always wondered how the soup was made but never knew how until recently. It actually turned out to be pretty easy!

To make 2 bowls of soup you will need:

• 2 cups CHICKEN BROTH
• 1/2 tablespoon CORNSTARCH
• 2 EGGS
• 1 GREEN ONION, chopped
• SALT & PEPPER to taste
• Optional: a few drops of SESAME OIL

Whisk the chicken broth and corn starch together in a small pot. (Make sure that the chicken broth is either cool or at room temperature for this step. If the broth is hot the cornstarch will clump!) Then start heating the mixture on the stove.

Whisk your eggs in a small bowl like you are making scrambled eggs. 

Once the chicken broth reaches a boil, use a spoon to stir the broth so that you get a vortex. Slowly drizzle the egg into the broth while continuing to stir the broth with your other hand. (If you aren't very coordinated, you may want to recruit a friend to help with this step.) The egg will cook immediately and should look like thin wisps in the broth.

Once all of the egg has been added, stir in the salt, pepper, and sesame oil. Sprinkle the chopped green onions on top and enjoy!

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Egg Drop Soup

Ingredients:

To make 2 bowls of soup you will need:

• 2 cups CHICKEN BROTH
• 1/2 tablespoon CORNSTARCH
• 2 EGGS
• 1 GREEN ONION
• SALT & PEPPER to taste
• Optional: a few drops of SESAME OIL

Directions:

1. Whisk the chicken broth and corn starch together in a small pot. (Make sure that the chicken broth is either cool or at room temperature for this step. If the broth is hot the cornstarch will clump!) Then start heating the mixture on the stove. 
2. Whisk your eggs in a small bowl like you are making scrambled eggs. 
3. Once the chicken broth reaches a boil, use a spoon to stir the broth so that you get a vortex. Slowly drizzle the egg into the broth while continuing to stir the broth with your other hand. (If you aren't very coordinated, you may want to recruit a friend to help with this step.) The egg will cook immediately and should look like thin wisps in the broth. 
4. Once all of the egg has been added, stir in the salt, pepper, and sesame oil. Sprinkle the chopped green onions on top and enjoy!

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Chocolate Zucchini Bread

It is no secret that cakes and breads are not exactly "healthy." This is a problem because I love to bake and I especially love to eat what I bake! This chocolate zucchini bread is great because it is fluffy, moist, chocolaty, AND relatively healthy! There is absolutely no flour or sugar in this recipe but you would never know it by tasting the bread! I think it actually tastes more like a chocolate cake than a bread!

To make this chocolate zucchini bread you will need:

• 1 cup ALMOND BUTTER
• 3 Tbs HONEY
• 2 Tbs COCOA POWDER
• 2 LARGE EGGS
• 1/8 tsp SALT
• 1 Tbs VANILLA
• 1 tsp APPLE CIDER VINEGAR
• 1/2 tsp BAKING SODA
• 1 cup ZUCCHINI, shredded (squeeze as much of the excess water out as possible)
• Optional: 1/3 cup NUTS (I used pecans)

Start off by preheating your oven to 400 degrees F. Then put the almond butter, honey, cocoa powder, eggs, salt, and vanilla into a medium bowl. Use a handheld mixer to blend on a medium speed for 2 minutes.

Add the vinegar and baking soda to the mixture and blend for another 30 seconds.

Next, fold in the zucchini and the nuts with a spatula.

It won't exactly look pretty... but I promise it tastes good!

Pour the batter into a loaf pan that has been lined with parchment paper and sprayed with cooking spray.

Bake the bread for 25-35 minutes depending on how much water you were able to get out of the zucchini.

Note: I would recommend checking the bread with a toothpick every few minutes after the first 25 minutes until it comes out clean.

You can serve it warm or at room temperature!

I cut my bread into pieces that were 3/4 to 1 inch thick which gave me about 10 slices.

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Chocolate Zucchini Bread

Ingredients:

• 1 cup ALMOND BUTTER
• 3 Tbs HONEY
• 2 Tbs COCOA POWDER
• 2 LARGE EGGS
• 1/8 tsp SALT
• 1 Tbs VANILLA
• 1 tsp APPLE CIDER VINEGAR
• 1/2 tsp BAKING SODA
• 1 cup ZUCCHINI, shredded (squeeze as much of the excess water out as possible)
• Optional: 1/3 cup NUTS (I used pecans)

Directions:

1. Preheat your oven to 400 degrees F. 
2. Put the almond butter, honey, cocoa powder, eggs, salt, and vanilla into a medium bowl. Use a handheld mixer to blend on a medium speed for 2 minutes.
3. Add the vinegar and baking soda to the mixture and blend for another 30 seconds.
4. Next, fold in the zucchini and the nuts with a spatula.
5. Pour the batter into a loaf pan that has been lined with parchment paper and sprayed with cooking spray. 
6. Bake the bread for 25-35 minutes depending on how much water you were able to get out of the zucchini. Note: I would recommend checking the bread with a toothpick every few minutes after the first 25 minutes until it comes out clean.

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I adapted this recipe from the following blog: http://wholelifestylenutrition.com/recipes/organic-chocolate-zucchini-bread-recipe/

Spaghetti Squash & Meatballs

Lately my husband and I have been trying to focus on eating healthier and cutting back on carbohydrates. One meal that we both loved was this spaghetti squash with meatballs. It is basically spaghetti and meatballs, but instead of using spaghetti we used spaghetti squash. Now, I'm not going to lie to you and say that it tastes just like regular spaghetti because it doesn't. It isn't pasta, it's a vegetable! Don't let that keep you from making this dish though, it turned out delicious! The flavors of the tomato sauce paired really well with the flavor of the spaghetti squash! We liked it so much we are making it again this week!

This recipe will make about 16 meatballs which I would consider 4 servings. To make the meatballs you will need:

• 3/4 lb. GROUND BEEF
• 2 cloves GARLIC, minced
• 6 Tbs PLAIN BREAD CRUMBS
• 1 LARGE EGG
• 6 Tbs PARMESAN CHEESE, shredded
• 2 Tbs FRESH PARSLEY, minced
• pinch of SALT and PEPPER
• splash of MILK
• 3-4 Tbs OLIVE OIL

To make the sauce you will need:

• 1/2 YELLOW ONION, chopped
• 2 cloves GARLIC, minced
• 1/2 tsp SALT
• 1/2 tsp PEPPER
• 28 oz. CRUSHED TOMATOES 
• Optional: 1/4 cup WHITE WINE
• 1/4 tsp SUGAR
• 1/2 tsp SALT
• 1/2 tsp PEPPER
• 2 Tbs FRESH PARSLEY, minced

You will also need:

• 2 medium SPAGHETTI SPAGHETTI SQUASHES (1/2 a squash per serving) 

Start off by mixing together the ground beef, garlic, bread crumbs, egg, Parmesan cheese, parsley, salt, pepper, and milk in a medium bowl.

Don't be afraid, get your hands in there and mix it all up!

Once the mixture is well combined roll out balls that are about 1 & 1/2 inches in diameter and place them on a cookie sheet. Once all of the meatball are rolled out, place the cookie sheet in the freezer for about 10 minutes. Doing this helps them stay together better while you brown them. 

Heat the olive oil in a large pot over medium high heat. Once the oil is hot, sear the meatballs in the pot, turn to brown. (You are not trying to cook the meatballs just yet, you are just trying to get a good sear all over.) 

Place the meatballs on a paper towel once they have a good sear in order to drain off any excess oil. 

Into the large pot with oil, add the onion and garlic and cook for a few minutes until they start to to turn translucent.



Then add the crushed tomatoes, wine, salt, pepper, and parsley. Stir and cook for about 5 minutes over medium heat.

Then add the meatballs to the sauce and cook for another 30 minutes. Stir gently as to not break up the meatballs. If the sauce starts to get too thick you can add more crushed tomatoes if you have them or else a little bit of water.



While the meatballs are cooking prepare the spaghetti squash. This way all of the food will be ready at once!

Pierce the skin of the squash several times with a sharp knife in order to allow the steam to escape (Basically stab it a few times, but be careful! The skin is very tough!).

If you choose to bake it, preheat your oven to 375 degrees F and then bake it on a cookie sheet for 1 hour. OR you could take the quicker route and put it on a plate and microwave it for 10-12 minutes making sure to rotate the squash half-way through. Your choice! The squash is done cooking when you can pierce the squash with your knife fairly easily.

After cooking your squash, cut it open lengthwise and scoop out the seeds. 

Then take a fork and scrape the stringy, spaghetti-like squash out.

Transfer the squash to a bowl... 

and top with the sauce and meatballs! 

Then sit back and enjoy!

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Spaghetti Squash & Meatballs

Ingredients:

To make the meatballs you will need:

• 3/4 lb. GROUND BEEF
• 2 cloves GARLIC, minced
• 6 Tbs PLAIN BREAD CRUMBS
• 1 LARGE EGG
• 6 Tbs PARMESAN CHEESE, shredded
• 2 Tbs FRESH PARSLEY, minced
• pinch of SALT and PEPPER
• splash of MILK
• 3-4 Tbs OLIVE OIL

To make the sauce you will need:

• 1/2 YELLOW ONION, chopped
• 2 cloves GARLIC, minced
• 1/2 tsp SALT
• 1/2 tsp PEPPER
• 28 oz. CRUSHED TOMATOES 
• Optional: 1/4 cup WHITE WINE
• 1/4 tsp SUGAR
• 1/2 tsp SALT
• 1/2 tsp PEPPER
• 2 Tbs FRESH PARSLEY, minced

You will also need:

• 2 medium SPAGHETTI SPAGHETTI SQUASHES (1/2 a squash per serving) 

Directions:

1. Start off by mixing together the ground beef, garlic, bread crumbs, egg, Parmesan cheese, parsley, salt, pepper, and milk in a medium bowl. Don't be afraid, get your hands in there and mix it all up!
2. Once the mixture is well combined, roll out balls that are about 1 & 1/2 inches in diameter and place them on a cookie sheet. Once all of the meatball are rolled out, place the cookie sheet in the freezer for about 10 minutes. 
3. Heat the olive oil in a large pot over medium high heat. Once the oil is hot, sear the meatballs in the pot, turn to brown. (You are not trying to cook the meatballs just yet, you are just trying to get a good sear all over.) 
4. Place the meatballs on a paper towel once they have a good sear in order to drain off any excess oil. 
5. Into the large pot with oil, add the onion and garlic and cook for a few minutes until they start to to turn translucent. Then add the crushed tomatoes, wine, salt, pepper, and parsley. Stir and cook for about 5 minutes over medium heat. 
6. Then add the meatballs to the sauce and cook for another 30 minutes. Stir gently as to not break up the meatballs. (If the sauce starts to get too thick you can add more crushed tomatoes if you have them or else a little bit of water.) While the meatballs are cooking prepare the spaghetti squash.
7. Pierce the skin of the squash several times with a sharp knife in order to allow the steam to escape while cooking (Basically stab it a few times, but be careful! The skin is very tough!). The squash is done cooking when you can pierce the squash with your knife fairly easily.
• If you choose to bake it, preheat your oven to 375 degrees F and then bake it on a cookie sheet for 1 hour. 
• If you choose to microwave it, put it on a plate and heat it for 10-12 minutes making sure to rotate the squash half-way through.
8. After cooking your squash, cut it open lengthwise and scoop out the seeds. 
9. Then take a fork and scrape the stringy, spaghetti-like squash out.
10. Serve the meatballs and sauce over the spaghetti squash and top with Parmesan cheese and fresh basil! Then sit back and enjoy!

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