Wow. What a freaking week. I’ve been busy with my little man on the couch looking like this:
It’s been a super hard week, for more than one reason. I plan to blog my thoughts, as I’ve come to some new revelations about myself sort of. And not all of them good, at all. But I need to wrap my brain around the whole week because it’s seriously mush right now. Jay and I have slept 3 hours MAX in a row for the past week because he’s been so sick. AND difficult. AND moody. AND grumpy. AND temper-tantrum throwing.
Rough, is an understatement.
But we’ve made it, obviously! And I’m hoping that his fever GOES AWAY.
Through this week I’ve been struggling to be mom, wife, house cleaner, cook, working mom, photographer etc and it’s been a challenge to balance it all. It’s ALWAYS a challenge to balance it all. But when you have one of your kiddos demanding EVERYTHING YOU HAVE because they are sick, that on top of everything else makes for a stressful week. I obviously let most of it fly out the window to care for him. And I was happy to and I’d do it ALL over again, for sure. BUT, here I am at the end of the week, preparing to start ANOTHER one with this weeks AND last weeks to-do list staring me in the face. So I started with grocery shopping.
I should start by saying that I’m taking my cues here from my best friend, Alex Evjen of AVE STYLES. She is the bomb and an inspiration in my life. She recently did a blog post about finding all your recipes from Pinterest. Check out that blog post HERE. I’m totally addicted to Pinterest. So I was fascinated by her post, for sure! And she inspired me to not only pin meals that I WANT to make, but to actually DO it.
I’ve actually started doing this a lot with Pinterest. Why pin stuff if you aren’t actually going to try it at some point?
So, with that in mind, I made my grocery list and included ingredients from meals I saw on Pinterest that I’ve really been wanting to try! SO FUN.
I started with these breakfast burritos. And I’ve already tried one and YUM. You can make them ahead of time and freeze them in your freezer! So breakfast is easy AND it’s not processed ingredients. If you’re like me, you don’t have time to cook in the mornings either. Nor do you want to. BUT, what I DO want is for my family to eat well. So I’ve had to get creative with how I do this and make it work for my family.
I’ve been trying to be vegan (more on THAT later too) and so I’m really conscious about the ingredients I use. In these burritos I DID use eggs, which are NOT vegan, I am aware. BUT I used Soy Chorizo (called Soy-rizo), almond cheese, and red potatoes. And eggs.
These are SO good. With this recipe, I managed to make 15 burritos to freeze in the freezer. The recipe says it can make 24 burritos. SO….. I guess I like big fatty burritos or something. HA. But 15 is actually probably all I have room for in my freezer, so I’m totally happy with that!
And after all that, here’s the recipe! You’ll love it. It’s a great idea to cook meals ahead for breakfast too! If mornings at your house are anything like mine, this is all you might have time for. And having burritos filled with wholesome, organic ingredients all ready to heat up is EXACTLY what I need right now.
Well, I actually need a personal chef. Don’t we all? For real.
1 lb breakfast sausage
1 lb bacon
1 cup chopped ham (I didn’t use any of the meats, but I used over a pound of the Soy-rizo, which you can find at Sprouts or Whole Foods)
2 pound of red potatoes, cubed into bite size pieces
16 oz cheese (any kind you like, but I used cheddar almond cheese and jalapeno almond cheese)
24 soft taco tortillas (I used flour)
12 eggs, extra large
1/2 c milk
1/3 c olive oil
1 tsp Seasoning Salt or any seasoning you prefer
salt and pepper
1. Cook the meat(s) that you’ve decided to use, however they cook.
2. Roast the red potatoes. I tossed the potatoes with 1/3 c olive oil, 1 tsp salt, 1/2 tsp pepper. Use additional seasoning if desired. Roast for 30 minutes until golden brown. Start checking at 20 minutes.
3. Wisk one dozen eggs and 1/2 c milk in a bowl until well combined. Heat a large skillet with nonstick cooking spray (or melt 1 Tbls butter) over medium heat. Spray skillet and add egg mixture. Cook eggs over medium heat stirring occasionally until eggs are set. Season with salt and pepper to taste.
4. Place 5-10 tortillas on a plate and cover with a wet paper towel. Heat in microwave for 30 seconds at 50% power. This should be your last step. Heat the tortillas in batches.
5. Set up an assembly line with all the ingredients. Place the tortillas on a large baking sheet or cutting board. Build your burritos including all the ingredients that you desire into each burrito. Fold in the sides of the tortilla. Roll burrito up. Pat firmly on top of the burrito making sure the seam is on the bottom. Make sure the burrito is tightly rolled.
6. Line a baking sheet with parchment paper. Place burritos on the sheet, seam side down. Press down on the burritos again lightly making sure that the edges are tucked in. Place baking sheet in the freezer for an hour to flash freeze the burritos. Remove from freezer and wrap burritos in plastic wrap individually. Place in a gallon size ziploc bag. I ended up with 15 burritos that all fit into two separate gallon size bags.
7. TO HEAT THE BURRITOS: Remove plastic wrap. Wrap burrito in wet paper towel. Heat for 3 minutes on 50% power. Serve with fresh salsa! YUM.
Great for busy moms with busy families.
* I found this recipe through Pinterest, but it links to this blog where you can see the recipe as I read it.