Veggie Breakfast Burrito's

Filed under , , by Miranda on 11:22 PM

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We love this more for dinner than for breakfast. It's a great meatless meal and easy to prepare without much time. I usually double it and it's really good leftovers too.


2 t olive oil
1/2 onion, finely diced
1 small zucchini, finely diced
1/2 c frozen or canned corn kernels
2 T minced kale, spinach or other leafy green (I just chop spinach up really fine)
1 T minced fresh cilantro
6 eggs
1 t water or milk
tortillas
optional toppings:
cheese
avacado
salsa

Heat oil in skillet over medium heat. Stir onion and saute 5 to 10 minutes or until soft. Stir in zucchini and corn. Cover and steam 5-10 minutes until zucchini is tender. Stir in greens and cilantro. Beat eggs with water or milk. Pour over vegetables. Let mixture sit for a minute or two then gently stir around skillet until firm.
Warm tortillas and scoop egg filling down the tortilla, top with cheese and toppings.

Curried Rice Salad

Filed under , by Miranda on 10:05 PM

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This salad was really yummy and healthy. I threw it together in the morning and my family ate it up for lunch. Great way to use leftover brown rice - we love brown rice around here. If your new to brown rice this a good recipe to start with because the dressing masks some of the nutty taste difference between brown and white.


4 c cooked brown rice
3/4 c golden raisins
1/2 c chopped almonds, toasted
3 T. chopped fresh cilantro

Honey - Curry Dressing
2 T lemon juice
2 cloves garlic, crushed or minced
2 t curry powder
1/4 t ground cumin
1/2 t ground tumeric
1/4 t ground ginger
1 T honey (or agave nectar)
4 T flavorless oil (grapeseed, canola, safflower, etc)
1 T toasted sesame oil.

Place rice, raisins, almonds, and cilantro in large bowl. Whisk dressing ingredients together or place in a jar and shake until combined. Pour over rice mixture. Toss until coated and chill at least an hour before serving.

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