A Different Kind of Breakfast Burrito
Paleo & Whole 30 friendly; gluten and dairy -free; vegetarian.
1/4 red pepper, chopped
1/4 yellow pepper, chopped
1/2 courgette, chopped
1/2- 1 cup cauliflower rice (Process/pulse the head of a cauliflower in a blender until it resembles rice – or you can now buy it pre-made from Tesco!)
Lemon juice, Himalayan salt and black pepper.
Handful of spinach
Seasoning: I used a generous pinch of chilli, cayenne pepper, cumin, garlic powder, turmeric.
1. Start with the filling: fry the peppers, courgette and cauliflower rice in a bit of coconut oil until soft, adding spices to taste as you go. Take off the heat.
2. Heat a little more coconut oil in a small frying pan or wok whilst you whisk the eggs together.
3. Spread the eggs in the pan to make a thin, pancake-like omelette. (I used a wok and kept the mixture moving up the sides of the pan to stop it getting too thick in the middle!)
4. Take the egg pan off the heat and pile the spinach, followed by the veggie mix, into the middle. Top with avocado, a squeeze of lemon juice and a little salt and pepper to taste before rolling up and tucking in.
P.s. You could of course add some retried beans and sour cream for a bigger, not-so-paleo feast.
As a singer, yoga teacher and lover of all things tasty, I’m constantly reviewing my connection with my body – and, by extension, the food I eat. I got into cooking in my early teens, when creating the perfect brownie was the biggest life problem I faced. Now, after digestive problems, sugar crashes and migraines have led me to a largely sugar-,grain-, and dairy-free existence, my love of cooking is driven by the search for food that is satisfying and nourishing. And just so you know, I consider eating almond butter from the jar (daily) both satisfying and nourishing…”