Breakfast chorizo egg white wraps:
(Serving: 4)
Mission Whole Wheat Wrap (keto/low carb)
6oz soy chorizo
1tsp oil
100g baby spinach
1cup egg white
28g organic mexican cheese
1tsp La Preferida Taco Sauce
Black Pepper to taste
Take out the soy chorizo from casing and cook until dry crumbly. Set aside to cool down completely. In same pan heat up oil on medium flame, add spinach and cook until it wilts. Add egg white and cook until dry with no moisture. Set aside to cool down completely.
On a wrap add 1/4 parts of chorizo, 1/4 parts for eggs, 1/4 parts of cheese and taco sauce. Tuck in the side edges and pick up the outer edge and fold above to cover the stuffing. Fold forward while tucking in the side edges as wrapping it up.
PB Fit Energy Balls:
(Serving: 12)
1 cup old fashioned rolled oats
1/4 cup flax seed meal
4 tbsp PB Fit (100% pure)
4 mejdool dates (pitted, organic)
1/4 cup almond butter
1/4 cup maple syrup
Add oats, flax meal, PB fit powder, dates and pulse the food processor till combine.
Add almond butter and maple syrup. Pulse till all comes together and stick.
Vinaigrette:
(4 Serving, 2tbsp per serving)
1/4cup olive oil
2tbsp red wine vinegar
1tbps balsamic vinegar
1tsp dried parsley
1/2 oregano
1/2 tsp honey (or sweetener of your choice)
1 garlic clove crushed
1tbsp lemon juice
Spiced chickpeas and tofu salad
(Servings: 4)
1- 15oz Organic High Protien Tofu
2- 16oz cans of chickpeas
4 cup baby lettuce mix
20 grape tomatoes
1 green onion
1 large bell pepper (of your choice)
4 tbsp crumbled feta
Green Goddess seasoning, to taste (Trader Joe’s)
Cuban Style Citrus Garlic seasoning, to taste (Trader Joe’s)
Preheat oven at 400F. Drain and rinse chickpea and keep aside to dry. Drain and pat dry the tofu. Cut into about 40 cubes or 4 equal parts. Line a large baking tray with parchment paper and transfer cubed tofu and chickpeas to the tray. Season tofu with green goddess seasoning and chickpeas with Cuban style seasoning. Bake for 20 to 23 minutes. Once done let it cool down completely before adding to the salad bowls. Divide all the ingredients equally into 4 containers
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