f4ba68c1cbedb0122ea82653afbd56f3b53077b88b4c4a5f31 Uncomplicated Healthy Living: Breakfast Tostada http://www.freesearchenginesubmission.infoher-libido.com

Friday, May 8, 2015

Breakfast Tostada

I did it!  I figured out how to make a tortilla without a tortilla press.  These tostadas are good for breakfast or any time of day.  I don't specify certain times to eat certain foods.  I actually at these for lunch.  Any time you eat them you will enjoy them.


Breakfast Tostada

Tortillas:
1 cup ground flax seed
4 tbsp. almond flour
1/4 tsp. salt
1 egg and 2 egg whites

mix all ingredients together in a bowl.  Divide into four equal parts.  Place each part between sheets of wax paper.  You can role it out into a 6" round or try what I did.  Take a diner plate that is flat on the bottom and place on top of a round of dough.  Press down until the dough is a 6" round.  Place tortillas on a cookie sheet and bake at 350 degrees for 10 to 15 minutes or until firm and edges are brown.

Black Beans:
1 can of black beans
1 tbsp. chili powder
1/4 tsp. cumin
1/4 tsp. garlic powder

Drain beans but don't drain.  Place in a bowl and mash with a fork.  You don't want them completely smooth.  Mix in chili powder, cumin and garlic powder.

Eggs:
1 egg and 2 whites for each or tortilla
1 hand full of baby kale and spinach for each tortilla

Whisk eggs together with salt and pepper.  In a pan melt some coconut oil over low heat.  Add kale and spinach mix.  Stir until greens are wilted.  Add eggs and stir around until eggs are set.

To Assemble:

Warm the beans.  Place a large spoonful of beans on a tortilla.  Spread to cover.  Spoon some salsa over the beans.  Top with the scrambled eggs.  Eat up!



1 comment:

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    ReplyDelete