Tacos for Breakfast? You Bet!

When we were in India last fall, we traveled with a very diverse group of people and ate a lot of really exotic food…pretty much morning, noon, and night.And, even in between times too…like this lovely tropical punch, which was part of  a very refreshing welcome when we arrived at the Jaypee Palace in Agra.

However, much as we enjoyed the food, there were definitely times when we’d daydream a little about what we missed from home! Several of the couples were Hispanic, and we learned from Marcy and Hugo that what they missed the most on the trip was what they always ate for breakfast in Texas. They appeared to be very wealthy (at least they’d been in 39 countries in the last 18 months), so I was expecting them to say “steak and eggs” or something like that. But, do you know what they love most?

Beautiful Breakfast Tacos!

Now, you might be familiar with breakfast tacos, but I’d never tried them. I’d never even thought about trying them! When I asked Marcy how she makes them, she said, “It’s easy! Anything you have in the kitchen wrapped in tortilla shells! I believe the most basic form is scrambled eggs with salsa, but you can add anything else you like. These have fresh spinach, but if you’re in the mood for something even more special, try adding any of the following:

*Chorizo sausage
*Any type of cheese you like, grated
*Avocado slices
*Fresh tomato
*Mango salsa
*Shaved slices of steak or ham
*Fresh or grilled onions
*Grilled mushrooms
*Anything else that appeals to you!

It’s super quick and easy…perfect for hot summer mornings when you want something with a lot of flavor that won’t heat up your kitchen much!

Two things have I required of thee; deny me them not before I die: Remove far from me vanity and lies: give me neither poverty nor riches; feed me with food convenient for me: Lest I be full, and deny thee, and say, Who is the Lord? or lest I be poor, and steal, and take the name of my God in vain” (Proverbs 30:7-9).

A Love Affair with Veggies: Crush on Coleslaw

cold-slawDid you know that in America today more than a third of the adult population (35.7%) is obese? That’s terribly unhealthy. I’m pretty sure anybody who wants to be healthy and not overweight needs to develop a good relationship with vegetables. I wouldn’t say you have to fall in love with them, but—for an example—I’ve noticed three things about South Koreans compared to Americans: Hiking in colorful garb seems to be a national passion (at least in South Korea), second only to their universal love of kimchi (stores are loaded with huge bins of huge cabbages, and everybody seems to have some kimchi pots sitting around), and best of all, their obesity rate is about 1/10th that of Americans. Moral of story? Take hike up mountain and eat lots of kimchi.  🙂    If you’re not a fan of the distinctive flavor of kimchi, you might try some home made coleslaw…not the commercially prepared types (which can have close to 300 calories in a cup), but the type you make at home that has a greater proportion of cabbage (44 calories per cup) than mayonnaise (94 calories per tablespoon). Cabbage is one of the world’s best bangs for the buck; relatively speaking, it’s high in Vitamin C, dietary fiber, folic acid, calcium, and even protein (with a host of other vitamins and minerals to boot). My family really likes coleslaw, but since I’ve started trying to have a healthier lifestyle, I’ve been serving it more often and therefore experimenting with new ways to “dress it up” so nobody gets bored. The basic recipe is something like this:

3 cups shredded cabbage (± some shredded carrots too)
2 T. (tablespoons) mayonnaise
1 T. Wishbone (or any other) Italian dressing (or no mayonnaise but 3 T. vinegar and oil dressing of your preference)
1 T. sugar (makes the medicine go down; but can be left out)
1/4 t. (teaspoon) Lawry’s (or any other) seasoning salt
Spices to taste: onion powder, garlic powder, salt, and pepper

If  you want to change things up a bit, here are a few of my favorite additives:  cold-slaw-with-pickles-and-pickled-peppers*Finely chopped dill pickle slices and pickled sweet pepper (that combo is my  personal favorite, but other pickled items like capers, olives, and pimentos are really good too)

*Fruits and nuts:
Fruits: Clementine sections (can use mandarin oranges, but they’re more caloric), pineapple, apples, pears, dried cherries (or other chopped fruits like dates or apricots, although dried fruits are quite caloric)
Nuts: Pecans, walnuts, almonds, cashews, pistachios

*Other finely chopped raw veggie options to add: broccoli, avocado, celery, onion, cucumber, red or green pepper

As usual, the options are legion, so I hope you let your imagination run wild and test all sorts of different combinations. As an (obvious) general rule of thumb: If you like something by itself, you’ll probably like the taste points in your salad. If you try it and find some new combination that you like, please share it with the rest of us, will you?

Happy eating!

Two things have I required of thee; deny me them not before I die: Remove far from me vanity and lies: give me neither poverty nor riches; feed me with food convenient for me: Lest I be full, and deny thee, and say, Who is the Lord? or lest I be poor, and steal, and take the name of my God in vain.”
(Proverbs 30:7-9)