Paleo Breakfast Burritos
I’ve been on a bit of a Paleo kick as of late. I feel like when I say these kinds of things, especially now that I’m getting a degree in nutrition education, I need to add the addendum that I’m not endorsing this as what you should do or as the best option for good health or weight management; I just happen to like how it makes me feel. Whole grains, legumes and low-fat dairy products absolutely have their place in a nutritious lifestyle and the Paleo tenants are certainly up for debate. In fact, just yesterday I read an article quoting RDs on potential pros and cons of the paleo diet. I will say that when I go Paleo I don’t binge on bacon. While it’s somewhat higher fat than my general regimen, not unreasonably so. I eat the same lean proteins I usually eat: mostly seafood and poultry. I’ll also say that by no means go low-carb. I think low-carb diets are terrible and while they may produce weight loss in the short-term, they are horribly unsustainable. Your body and brain need glucose to function. When I go Paleo, I simply replace pasta and bread with sweet potato and plantains, and it makes my belly happy. Perhaps most importantly, when I do anything I make exceptions. No foods or drinks are “off-limits” ever. But I have been bringing back a lot of the awesomely delicious recipes from my Whole30 collection; as Courtney put it as I set a steaming plate of chicken sausage and sweet potato hash, fried egg and avocado in front of him for breakfast, “BEST. DIET. EVER.” Just replace “diet” with lifestyle, I’m not a big fan of the D-word.
Anyways, about these breakfast burritos. Before Sunday I had always wanted to try collard greens as wraps but had never actually gotten around to it. I finally did, and now I’m sold. Essentially, you’re just wrapping up your breakfast platter into a healthy and delicious handheld. Who doesn’t want that!?
Paleo Breakfast Burritos
A Messy Kitchen Original
Ingredients:
- 1 large collard leaf
- 2 large eggs
- 1/4 avocado, diced
- 1 cup sweet potato sausage hash, reheated
- 1 tsp coconut oil
- 2 tbsp salsa verde
- Salt and pepper, to taste
How-to:
Heat coconut oil in a medium skilled and scramble eggs. Meanwhile, reheat your sweet potato hash. Microwave the collard leaf for 20 seconds, or if you don’t have a microwave submerge it briefly in boiling water. You only want it to be slightly soft, collards will wilt quickly. Lay your leaf tortilla on a plate and top with eggs, sweet potato hash, avocado and salsa verde. Add salt and pepper to taste. Wrap up carefully, starting the long way and folding in the sides as you go. Cut in half and serve!
Serves 1
