Breakfast Quesadilla

For a quick, simple, and healthy breakfast in under ten minutes, try this Breakfast Quesadilla recipe.   

Breakfast Quesadilla

Ingredients

½ tsp of Vegetable Oil
1 (10”) Flour Tortilla

2 Large Eggs, lightly beaten

1 Scallion, chopped
Sea Salt
Freshly Ground Black Pepper
2 to 3 Tbsp Shredded Jack Cheese

Equipment: 10” Non-Stick Pan

Method



Heat a non-stick pan over medium heat and brush lightly with vegetable oil. Place the tortilla in the pan and pour the beaten egg, sprinkle chopped scallion, and season with salt and pepper. When the egg is almost set, top with a layer of cheese. Fold the tortilla in half, pressing down lightly with a spatula, and then carefully flip over. Cook until both sides are golden brown, crispy, and the cheese has melted.

Slide the tortilla onto a plate lined with greased proof paper or paper towel. To serve, cut the quesadilla into 3 or 4 wedges.

Serve 1
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Green Smoothie

This healthy Green Smoothie is one of my favorites drink now. It's packed with antioxidants and nutrients, such as Vitamin A, B, C, K, calcium, iron, calcium, potassium, beta-carotene, etc. So, give your immune system a healthy boost with this nutritious and yummy smoothie.

Green Smoothie

1 Ripe Banana, frozen
1 Granny Smith Apple, cored and chopped
½ Bunch Kale (about 4 leaves/slightly more than 2 cups (packed)), chopped, center ribs, and stems discard
1 Tbsp Chopped Ginger
2 Tbsp Lemon Juice
1 ½ Cups Apple Juice

Method

Place all the ingredients in a blender, chop, and blend until smooth. Serve immediately.

Serves 2/About 900ml

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Bacon and Shrimp Jambalaya

Bacon and Shrimp Jambalaya

Ingredients

400 grams Smoked Bacon, diced
2 Celery Stalks, diced
1 Red Bell Pepper, diced
4 Cloves Garlic, chopped
3 Sprigs of Thyme
2 Cups Organic Brown Long Grain Rice
½ tsp Cayenne Pepper
1 Can (28 oz/796 ml) Whole Tomatoes, diced & reserved about ½ cup liquid
4 ½ Cups Chicken Stock
1 ½ Cup Frozen Cooked Small Shrimps, thawed
1 Cup Frozen Corn, thawed
Sea Salt
Freshly Ground Black Pepper

Method

In a large saucepan, cook the bacon until the fat is rendered, until crisp. Remove the bacon with a slotted spoon and set aside-reserved ½ portion for sprinkling. Pour the rendered bacon fat in a bowl for another use.

Meanwhile, heat the saucepan over medium heat with one tablespoon of the reserved rendered bacon fat. Add the celery, pepper, and garlic and cook until the mixture is sticky and slightly caramelized. Then, add the thyme, rice, and cayenne pepper. Give the mixture a good stir, season with sea salt and pepper. Then add the tomatoes, reserved liquid, and chicken stock. Bring it to a boil, reduce the heat, cook, covered for about 25 to 30 minutes, or until the liquid is absorbed.

Remove the cover, stir in the bacon, cooked shrimps and corn. Cook uncovered for another 10 minutes until excess moisture is evaporated. Sprinkle the reserved bacon before serving.

Serves 6
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Caprese Sandwich With Avocado

Caprese Sandwich With Avocado

Ingredients

2 (About 250 g) Buffalo Mozzarella Balls, sliced
2 Ripe Heirloom Tomatoes, sliced
A Handful Basil Leaves, torn

2 Tbsp Extra Virgin Olive Oil

Sea Salt to taste

Freshly Ground Black Pepper
Lemon Juice
1 Avocado, sliced
8 Slices of Country Grain Bread



Method



Combine the cheese, tomatoes, and basil in a mixing bowl, and season with olive oil, sea salt, black pepper and some lemon juice.

To assemble the sandwich: Layer cheese, avocado, tomatoes with some of the basil and oil on the bottom of a slice bread. Then season the sandwich with salt and pepper. Cover with the other slice of bread and press the sandwich firmly.

Makes 4 Sandwiches





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Pita Pizza With Beef

Pita Pizza With Beef

Ingredients

1 lb Ground Beef Chuck
Olive Oil
½ Yellow or White Onion, chopped
3 Cloves Garlic, chopped
1 ½ tsp Ground Cumin
2 ½ tsp Ancho Chili Powder
1 tsp Mexican Oregano
Sea Salt to taste
Freshly Ground Black Pepper
6 Pita Breads (about 6 ½ inches)
Roasted Sweet Peppers Salsa (Click here for the recipe)
350 grams Oaxaca or Monterey Jack Cheese, shredded
50 grams Queso Fresco, crumbled or Feta Cheese
3 Jalapeno, thinly sliced
Cilantro, coarsely chopped
Fresh Salsa (Click here for the recipe)
Guacamole (Click here for the recipe)

Method



Heat a large skillet with some olive oil (about 1 to 2 tbsp) sauté the ground beef. Break up the meat as it cooks, remove the meat with a slotted spoon, and drain off the fat. Rinsed the skillet and return to the stove over medium heat. Add 2 tbsp of oil, chopped onion and garlic, sauté until golden in color and mix in the cooked beef, and season with cumin, chili, oregano, sea salt, and black pepper.

When ready to serve: Preheat the oven to 450˚F.



Spread the pita bread (the under side) with Roasted Sweet Peppers Salsa, follow by ground beef, and top with Oaxaca cheese.


Slide the pizza in the oven and bake for about 6 to 8 minutes. Remove the pizza from the oven. Garnish with jalapeno, cilantro and sprinkle some Queso Fresco, and serve immediately with some fresh salsa, and guacamole.

Makes 6 Pita Pizza With Beef

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Roasted Sweet Peppers Salsa

Roasted Sweet Peppers Salsa

Ingredients

15 (about 350 grams) Mini Sweet Peppers, halved and seeded

2 Roma Tomatoes, halved and seeded

4 cloves Garlic, whole and peeled

½ Yellow or White Onion, roughly chopped

1 Tbsp Vegetable Oil

2 Serrano Chilies, seeded and chopped
A handful of Cilantro, chopped
1 Lime, juiced

Sea Salt to taste
Freshly Ground Pepper
2 to 3 Tbsp Extra-Virgin Olive Oil



Method


Heat the broiler. Combine the peppers, tomatoes, garlic, onions, and vegetable oil in a large baking pan. Sprinkle some sea salt and place the vegetables under the broiler, about 8 to 10 minutes, or until the vegetables are slightly charred. Remove from the oven and let cool.

Place the roasted vegetables, chilies, and cilantro in a food processor. Give it a few pulses until the texture is slightly smooth. Pour the mixture into a bowl and season with lime juice, salt, pepper, and stir in the olive oil.
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