everyday inspiration

Make-Ahead Meals: Breakfast Burritos + Mason Jar Salads

Typical New Year’s Resolution: Go on a diet. Lose Weight.

My New Year’s Resolution: Be more conscious of what goes in my body. (And hopefully losing weight will happen more naturally)

I’ve started making small changes in my diet. The biggest one being no more diet cokes every day. I’m not saying no more diet cokes forever, because I think having one every now and then is fine (like with mexican food – yummm) but definitely not one every day. I’ve only had 2 in the last month and I’m feeling just fine. Granted, I am drinking more coffee now because I still haven’t crossed that no caffeine hurdle BUT I’ve started drinking black coffee – no milk, no sugar, just black. Without those coke chemicals like aspartame, I already feel better about what I’m putting in my body – water and coffee.

The food is harder. Figuring out what to eat 3 times a day is hard enough, but then trying to make it healthy?? Ugh. I honestly have no clue what I’m going to do when I have kids. Feeding two is enough.

Lately though I’ve been inspired to eat healthier (and easier) with make-ahead meals.

B R E A K F A S T : E G G, S A U S A G E + P O T A T O  B U R R I T O S

I have been vowing for months to make these make-ahead breakfast burritos via momadvice.com. Husband and I are not good at eating a solid breakfast. I typically just grab a Kind bar and maybe some fruit, maaaybe, if I eat anything at all. He sometimes eats yogurt. Then by lunch I’m so hungry I’m ready to eat anything and everything in my path. Not a good start to the day.

I needed something quick to grab, filling and fairly healthy. I’m not an egg eater at all (hard boiled eggs make me want to vomit), but when mixed with a bunch of different flavors (specifically mexican flavors, like huevos rancheros) I like them enough. I know they’re a good source of protein so I found this recipe great for breakfast. We’ve already gone through two rounds of these in just a few weeks. They’ve become our staple breakfast or sometimes lunch, and they are delicious. You can also change them up however you like!

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Ingredients
  • 2 tablespoons olive oil
  • 3 large russet potatoes, peeled and diced
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • salt & pepper
  • 1 lb Italian Turkey Sausage — if you haven’t tried this, it’s what totally makes the recipe!
  • 9 eggs
  • 2 tablespoons milk
  • jalapenos
  • ½ pound shredded cheese of your choice
  • 18 tortillas, soft-taco size (8-inch)
Instructions
  1. To roast potatoes, preheat your oven to 475 degrees. Drizzle diced potatoes with oil and season with salt, pepper, paprika, and garlic powder. Toss the potatoes together to evenly coat in oil and seasonings, and spread out into a single layer on the parchment. Roast until browned on the bottom and tender, about 20-25 minutes.
  2. Brown your sausage. Once it is cooked through, set aside in a large bowl.
  3. In a medium bowl, whisk the eggs with the cream (or milk substitute) and pour into the sausage skillet. Cook over medium heat until just set, stirring as needed. Season with salt and pepper and stir to combine, and transfer to the bowl with sausage.
  4. Make an assembly line – tortilla, cheese, followed by a small handful of potatoes and a scoop of the egg/sausage mixture. Roll the tortilla up.
  5. For freezing, place burritos on a wax- or parchment-lined baking sheet and place in the freezer until firm, at least an hour. Transfer to large freezer bags and keep frozen for up to one month.
  6. For reheating, place a frozen burrito in microwave for 35 seconds on each side.

L U N C H : M A S O N  J A R  S A L A D S

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I had been seeing this trend for a while now and thought it looked amazing, but it wasn’t until a friend posted on Instagram pictures of her salads for the week that I decided I had to try it. It is SO simple and so customizable. There are literally thousands of ideas for different salads on Pinterest. I decided to make mine with no meat, but you could easily add in canned chicken if you wanted.

What’s so great about the salads is that the dressing is in the mason jar. You don’t have to have a separate container for dressing. You just grab the jar and go.

Tips for layering:

Start with the dressing of your choice.
Add the hard veggies that you don’t mine getting soaked, like tomatoes, peppers, carrots.
Add the second layer of veggies or protein, like beans, cucumbers, artichokes, olives.
Add the meat here if you want.
Add the cheese, I like feta or a little gorgonzola.
Add the lettuce, my preference is spring mix.
Voila!

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I keep a bowl and fork at my desk at work, so then all I have to do is pour it out, mix it up a little and it’s a great lunch full of veggies!

What are your favorite make-ahead meals?
xo xo

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2 responses

  1. Pingback: favorites, round 4. |

  2. Pingback: Whole30: Week 1 | m.davis xoxo

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