Okay, let’s get our bodies back in order together.
Last week I gave you a list of healthy recipes that you can find on my blog that are easy and delicious. Well, I am getting ready to add more healthy recipes to that list. You know, it takes me a while to really think about how I can make a healthy recipe healthy and full of flavor so you don’t walk away feeling like you missed anything. Don’t you hate that feeling? When you eat something healthy or healthier than what you normally eat and you still don’t feel satisfied is so frustrating. That really sucks. At least for me it does. I am happy to report that this breakfast burrito left me smiling and feeling satisfied.
I was so nervous about the outcome of this recipe. Why? For a few reasons. One, I never had Greek yogurt cream cheese before; two, I’m not a huge fan of arugula; and third, I don’t like the texture of egg whites. With all of those things against me this burrito came out amazing!!! The star in this burrito is smoked salmon. Why people don’t eat that more is beside me. It is packed full of flavor and can turn a dish that is “healthy” into something sinful and savory. I now swear by it. I thought it was a good idea to put it in a breakfast burrito because of the health reasons, protein, and fish is suppose to be brain food. Why not start off your day with something that is going to boost your metabolism, good for you, and get your brain going at the same time?! This is a breakfast burrito of champions.
Oh! One more thing. The single most important ingredient of this burrito is the tortilla. Please, I beg of you, buy the Ezekiel 4:9 Flourless Whole Grain Tortilla. It has no sugar, 6 grams of protein, and 5 grams of fiber alone! You should be able to find this in your natural food section in the freezer. Make sure you keep them refrigerator. It has no preservatives so it will get moldy quickly unless you are going to eat them pretty fast.
- 1 Ezekiel 4:9 Sprouted Grain Tortilla
- 2 oz. smoked salmon
- 2 egg whites, scrambled
- 1 c. arugula leaves
- CREAM CHEESE
- 4 oz. Greek Yogurt Cream Cheese (if you can't find it, use a low fat cream cheese), room temperature
- ½ tsp. dill weed, dried
- ¼ tsp. parsley, dried
- 1 tbsp. olive oil
- ½ tsp. salt
- ½ tsp. pepper
- ⅛ c. red onion, diced
- ½ tsp. lemon zest
- In a medium shallow bowl, mix the cream cheese and olive oil together. Mix until smooth. Add the dill, parsley, salt, pepper, onions, and lemon zest. Stir until well mixed and smooth. Place in an air tight container and refrigerate.
- Place the tortilla on top a paper towel and place in the microwave for 15 seconds. Take about 2 tablespoons of the cream cheese and spread on the tortilla. Crumble the 2 ounces of salmon on top of the cream cheese; add the scrambled egg whites; and finally add the arugula ( you can use spinach if you prefer).