Tag Archives: avocado

Breakfast Burrito Collard Wraps

Breakfast Burrito Collard Wraps

Happy first day of Fall, all! It’s true that I want to hold on to summer forever, but I do love me some Fall produce like pumpkin, squash, apples and pears so I’ll accept the cooler weather (as if I have a choice…). But before starting the craze of all the Fall-appropriate recipes, I want to share a seriously delicious breakfast recipe with you all.

I’m not sure if you’ve ever had collard wraps before, but it’s one of my favorite gluten-free and low-carb hacks. You basically use a raw collard green leaf as a substitute for a tortilla to make any kind of wrap you want. Collard green leaves are flexible, doesn’t tear easily, and soft enough to chew raw, making it a perfect vehicle to roll up some delicious sandwich or burrito fillings in.

Breakfast Burrito Collard Wraps

Breakfast Burrito Collard Wraps

Breakfast Burrito Collard Wraps

In order to use it as wrap, the best thing to do is lay it flat to shave off the stem that’s sticking out so it’s the same thickness as the leaf. Then, you just add the fillings, fold the sides, then roll it up like a tortilla. Sound simple, right? It really is!

One thing I sure do miss eating is a breakfast burrito, especially living in California. This collard wrap version is made with everyone’s favorite breakfast items, eggs and bacon, and plenty of veggies to make it a healthy, sugar-free breakfast. If you don’t love all the ingredients I added, feel free to leave them out or switch it up with the flavors and ingredients you like. This recipe is easily customizable, so you can change it up with whatever fillings that you are into or have on hand!

Breakfast Burrito Collard Wraps

Breakfast Burrito Collard Wraps

Breakfast Burrito Collard Wraps

Breakfast Burrito Collard Wraps
 
Prep time
Cook time
Total time
 
Serves: 2 wraps
Ingredients
  • 2 large collard green leaves
  • 2 oz bacon, chopped
  • ½ cup diced onions
  • ½ red bell pepper, diced
  • 2 large eggs
  • 2 tbsp of non-dairy milk (like coconut or almond)
  • 1 tbsp nutritional yeast
  • ½ tomato, seeded and diced
  • ½ avocado, diced
  • Salt and pepper, to taste
  • Hot sauce (optional)
Instructions
  1. Lay down the collard green leaves face down, and use a sharp knife to shave down the stems so it is the same thickness as the leaves (See picture in the post). Cut off the part of the stem that extends past the leaves. Set aside.
  2. Preheat a skillet to medium heat.
  3. Cook the chopped bacon on the skillet for about 5 minutes until they turn crispy, then transfer to a dish.
  4. Leave 2 tsp of bacon fat in the pan, and set the rest aside.
  5. Raise the heat to medium high, and cook the onions and the bell pepper in the bacon fat until they are softened, about 6-7 minutes. Season with salt and pepper and combine well with the cooked bacon.
  6. In a small bowl, whisk the eggs with non-dairy milk, nutritional yeast, salt, and pepper.
  7. Lower the heat to medium low and heat 2 tsp of the reserved bacon fat in the skillet (you can use butter or ghee, if there isn't enough).
  8. Pour the eggs into the pan, and stir and scramble until cooked, about 3-4 minutes.
  9. Assemble the wrap: Lay down a collard leaf, and place ½ of the bacon, onion, and bell pepper mixture on the middle of the leaf. Layer with ½ of scrambled eggs, ½ of diced tomato, and ½ of diced avocado. Season with hot sauce, if using. Fold the sides up to tuck, then start rolling like a regular tortilla. Finish by plating with the end of the leaf on the bottom of the wrap, so the roll holds together. Repeat with the other leaf and the rest of the prepared ingredients

paleo-breakfast-burrito-collard-wraps

BLAT Bison Burger

BLAT Bison Burger

True story: I would be completely fine if I had to eat a burger every single day for the rest of my life. I feel like I say that about a lot of foods (I LOVE FOOD, OKAY?!) but I absolutely can’t get enough of a high quality, juicy burger in all forms. It’s so versatile with endless options of toppings and I love the toasty flavor of a hot, fresh-off-grill burger.

BLAT Bison Burger

BLAT Bison Burger

BLAT Bison Burger

This version of bison burger comes with everyone’s favorite combination: bacon, lettuce, avocado, and tomatoes. It sounds so simple but the flavors are definitely not! There’s saltiness and crunchiness from the bacon, creaminess from the avocado, and the refreshing taste of the tomatoes and lettuce. Honestly… it’s the perfect combo and I’m obsessed. This recipe is also RESTART sugar-detox friendly and a easy, healthy addition to a busy weeknight dinner. Hope you enjoy!

BLAT Bison Burger

BLAT Bison Burger

BLAT Bison Burger

BLAT Bison Burger
 
Prep time
Cook time
Total time
 
Serves: 4 burgers
Ingredients
  • ⅓ cup chopped bacon
  • 1 lb grass-fed bison
  • 2 garlic cloves, minced
  • 1 tsp dijon mustard
  • 1 tsp onion powder
  • ½ tsp dried oregano
  • ½ tsp sea salt
  • Freshly ground black pepper, to taste
  • 1 head of butter lettuce
  • Paleo mayonnaise
  • 1 tomato, sliced
  • 1 avocado, sliced thinly
Instructions
  1. Heat a skillet over medium heat and cook the chopped bacon until cooked through.
  2. Use a slotted spoon to transfer the cooked bacon on to a paper towel. Save the bacon grease for another use.
  3. In a large bowl, combine bacon, bison, garlic, dijon mustard, onion powder, dried oregano, salt and pepper. Mix together without overworking the meat.
  4. Divide meat into 4 equal parts an shape into patties, making a small indentation in the middle.
  5. Heat a grill to medium high heat.
  6. Place the burger patties on the grill, close the lid, and grill for 6 minutes.
  7. Flip the burgers, close the lid, and grill for 2 more minutes for medium rare, or longer if desired.
  8. Remove the burgers from the grill and let rest for 5 minutes.
  9. Place each burger on a lettuce leaf, then top with mayonnaise, tomatoes, and avocado slices. Finish off with another lettuce leaf on the top of each burger, and serve!

Paleo BLAT Bison Burger

Avocado Ahi Tuna Poke Bowl

Avocado Ahi Tuna Poke BowlI cannot believe the first time I had a poke bowl was only a year ago. I’m actually a bit mad about it, because I’ve been missing out on this delicious dish all my life. It’s my new obsession, and if you like sushi and raw fish, you’ll love it as well.

Poke is a raw fish salad originating from Hawaii, so it makes sense that it’s popular in California and that’s where I discovered it. It’s savory and filled with umami, and the first time I had it, it felt like a combination of my favorite flavors melting in my mouth. 

Avocado Ahi Tuna Poke Bowl

Avocado Ahi Tuna Poke Bowl

Avocado Ahi Tuna Poke BowlYou can enjoy your poke bowl just on its own, or over rice or cauliflower rice (if you are on my RESTART sugar detox). I’ve been feeling really great eating white rice so that’s what I used. I just love this dish so much because it packs so much flavor and looks so impressive, yet it’s so easy to make!

It’s colorful, fresh, and healthy, and guaranteed to please a crowd. If you are not into raw fish, try it with cooked salmon or another cooked tender fish. It won’t be the same dish (can’t call it a poke bowl, sorry), but I’m sure it’ll be delicious as well.

Avocado Ahi Tuna Poke Bowl

Avocado Ahi Tuna Poke Bowl

Avocado Ahi Tuna Poke Bowl

Avocado Ahi Tuna Poke Bowl
 
Prep time
Cook time
Total time
 
Ingredients
  • 1 lb sushi-grade ahi tuna, cut into bite size cubes
  • 1 avocado, cubed
  • ½ cup shredded carrots
  • 2 green onions, sliced thinly
  • 3 tbsp coconut aminos (or gluten-free tamari sauce)
  • 1 tbsp sesame oil
  • 2 tsp fish sauce
  • 1 tsp apple cider vinegar
  • 1 tsp red pepper flakes
  • ½ inch ginger, grated
  • 1 cup seaweed salad
  • 1 tsp sesame seeds, to garnish
  • 1 tbsp chopped fresh cilantro, to garnish
  • Optional: white rice or cauliflower rice, if you are on a sugar detox
Instructions
  1. In a large mixing bowl, add tuna, avocado, carrots, cilantro, and green onions.
  2. In a separate bowl, whisk together coconut aminos, sesame oil, fish sauce, apple cider vinegar, red pepper flakes, and ginger.
  3. Pour the sauce over the tuna mixture, and gently toss together to mix evenly. Let sit for 10 minutes.
  4. To serve, put rice or cauliflower rice in a bowl, then top with seaweed salad, poke, and sprinkle with sesame seeds and cilantro.

Paleo Avocado Ahi Tuna Poke Bowl