Have you ever had one of those days where you have to wake up obnoxiously early (I’m talking 3 or 4 am here) to catch a flight or a train or some other form of transport? I’ve had that many a time. and it sucks. But not because of the waking up early thing, it’s because of the eating thing. The lack of sleep majorly messes with my internal food clock. My body is all ‘I NEED ENERGY AHHHHHHH’ and because it can’t come from sleeping, it has to come from EATING. However One Tiiiiiiiny Little Thing Whenever I wake up before 6 am, if I do not eat within about 30 minutes, I will have no appetite at all. Thus, a vicious cycle begins (it’s a bit like the snacking cycle I’ve mentioned before, but pretty much the exact opposite of that situation). This is the problem: I don’t feel like eating, because I am so hungry. However, the only way to break the cycle is to eat. Do you see the problem?
The cycle, has one weakness. An achilles heel. A 15 minute window of perfectly-normal-feeling-time which occurs every 3 hours or so (yeah, it’s really not a fun cycle at all) in which I must eat as much food as possible. Also thinking about preparing food when you do not want to be eating food is not very enjoyable, and in no situation do I even want to think about anything sugary at all. So as this exact situation arose a few days ago, and I’d also done some pilates, my body was in energy needing overdrive. So what is the opposite of sweet breakfast? Mexican food. Chicken burritos, for me.
Welllll, it was more of an omelette.. is that lying? I don’t think it’s lying.. :/ The tortilla isn’t made with flour, it’s a very thinned out egg mixture with some ground flax for those omega-3 fatty acids and fibre. I’m not one for putting nutritional info all over my food but lookit, the tortilla alone has: 3 g of carbohydrate (and 2 g of that is fiber), 6 g of healthy fats and 11.4g protein (okay, and for cal counters, because I know someone is going to ask, they’re 118kcal each) – SUCK IT Old El Paso, I’m going to wear that bikini to the moon and back now. YEAH. Mexican food for lyfe. (p.s. my mum is the BEST and made the plate in the photos above. She actually made a bunch of them, which didn’t have cracks, but I really liked the cracked plate, so I used it!)
– I made half a batch of this salsa for my burrito, and added 1/2 a chicken breast whilst cooking it
- 1 egg + 1 egg white
- ¼ cup water
- 2 tsp ground flaxseed
- pinch of salt
- ⅓ cup salsa
- 2 tbsp sour cream or creme fraiche (optional)
- 3 tbsp black beans
- lettuce leaves
- 2 tbsp grated cheese e.g. Cheddar, Red Leicester, Gruyere (optional)
- For the tortilla: In a small bowl, whisk together all the tortilla ingredients and set aside whilst you heat a large non-stick frying pan sprayed lightly with oil and preheat your broiler (put the oven rack in the top third of the oven).
- Pour the mixture into the frying pan, reserving about 1 tbsp of it (this is so you can use it to repair any cracks that you might get in the tortilla later). Cook until golden brown, and use a metal spatula (I used one of those ones that are supposed to be for frosting cakes) to GENTLY loosen the edges of the tortilla all the way around. Then using the spatula, again gently and carefully, slide it under the tortilla so that it's loosened from the bottom of the pan. (if you make any cracks, pour a little of the reserved mixture into it to seal it back up).
- Put the pan under the broiler for 2-3 minutes until you can see that the tortilla as kinda shrunk and is a little bubbly. If you want, you can then flip it and gently fry it again to make this side golden brown too. Set aside on a piece of foil.
- Place your choice of fillings down the center of the tortilla and wrap up. Wrap tightly in the foil, then either put it into the fridge for the next day or put it into the oven at 400F for 5 minutes (this sets the shape of the tortilla so that it doesn't unwrap and spill fillings allll over your hands). If reheating the next day, then place into a 400F oven for 10-15 minutes.