Soyrizo Breakfast Tacos

• Cacique Soy Chorizo, 9 oz

• 1/2 Red Onion (app 4oz) - small dice

• 1 Tbsp Paprika

• 1 tsp Salt

• 1/4 bunch Cilantro - Rough Chop

• 1/3 cup Water

Preheat a medium skillet on medium-high heat, add whole pack of soy chorizo to skillet without adding any additional fat to the pan prior. Cook for two minutes and add paprika, salt, and red onion. Continue cooking for 3-4 minutes, constantly stirring and add water & cilantro. Turn off heat when water evaporates. Transfer to a bowl.

• 5 eggs - whole

• 1 tsp cooking fat of choice

• 1 lime - juice

• 1/3 cup Water

In skillet used for chorizo, add cooking fat. Add remaining ingredients for egg mixture. cook until preference on eggs. ( I stir and cover to steam the eggs until softly cooked).

• 8 small flour tortillas

• 3/4 pound of white cheddar cheese

Preheat oven to broil setting (400F). On a baking sheet (lined with parchment if desired) lay out flour tortillas and evenly distribute cheddar cheese. Broil for a few minutes until cheese is melted and tortillas crisp.

Allow tortillas to cool - then build tacos to your satisfaction. enjoy!

For Serving:

• 1/2 Large Avocado Sliced

• 1/4 Red Onion - thin slice

• 1/4 bunch Cilantro - Rough Chop

• 1 Lime - cut into quarters

• hot sauce or salsa of choice

Zen Basil/Chia Seed Pudding

A fiber-filled versatile breakfast!

1 cup chia &/or basil seeds
2 cups of liquid - nondairy milk
1 cup of yogurt - coconut milk
1-2 Tbsp sweetener depending on preference

Combine ingredients and cover in the fridge overnight. you can either leave in one container and portion & top to preference, or save time and prep in individual containers!

In the picture above, I stirred in a 1/2 cup of dehydrated raspberries, and added an additional 1/4 cup of liquid.

I top my breakfast with sliced banana, fresh berries, toasted coconut, and occasionally peanut butter or raw honey.
Feel free to get creative substituting flavored milks or juices, stirring in cacao or powdered flavorings, protein powder, or anything else that may fit your dietary needs!

Enjoy!

Pickled Blueberry Syrup

Once you open your pickled blueberries, make sure you enjoy and reserve the liquid to boil down into a cocktail syrup or pairing for your next cheeseboard!

Take all collected liquid and add to a small pot. On medium heat bring the pickling liquid to a light rolling boil. Cook until you reduce the total volume 20%. This means if there is 2 cups of liquid, you will cook 20% (3.2oz) off or until the liquid is more viscous and coats a spoon upon testing. (this took approximately 1 hour on low).

Allow to fully cool and transfer over to a airtight container & label.

Add 1 Tbsp of high proof vodka or everclear to help preserve the syrup in your fridge (upto 3 months).

Recipe for Pickled Blueberries can be found here

Citrus Turmeric Tart

A play on Samira @AlphaFoodie Immunity Tart

Filling

1 cup full fat coconut cream

1/2 cup orange/citrus juice

1/4 cup maple, agave, or honey

1 Tbsp cornstarch

2 tsp agar-agar

1 1/2 tsp turmeric powder

Crust

2 cups granola

3-4 dates, soaked in hot water for 10 minutes prior to processing

1 Tbsp coconut oil

pinch salt

For the crust: blend all the ingredients in a food processor until combined. press into a greased pan and if needed use a flat bottomed glass to press crust down into pan. Place into cooler until filling is prepared.

(you can use 1 - 9” or 3 - 4” pan(s) depending on serving)

For Filling: Bring all ingredients together in a sauce pan over medium heat, use a whisk to remove any clumps. bring mixture up to a low boil. Remove from heat as it starts to thicken and strain through a sieve. (this is not crucial but will help with a smooth texture).

Pour mixture over prepared crust and allow to mostly cool before transferring to the cooler. Top with fresh fruit and herbs, seeds, ect.

Pickled Blueberries

2 cups Red Wine Vinegar

2 cups Apple Cider Vinegar

1 cup Cane Sugar

1 cup Brown Sugar (either light or dark brown)

3-4 Cinnamon Sticks

1 cup Water

app. 3# Fresh Blueberries

Bring the first six ingredients (everything excluding the fresh berries) to a boil. Turn off heat and wait approximately 10 minutes to allow liquid to cool from a rolling bubble. While pickling liquid heats, wash berries and place in either one large container or mason jars if canning.

Pour liquid over berries and allow to come to room temperature before sealing. Keep in an airtight container in the fridge or boil to can & preserve. Once you open and enjoy reserve the liquid to boil down into a cocktail syrup or accouterment.

Jumping

New Years is a time for most to set resolutions, which the majority of folks (I know at least) won’t keep. This year I asked others if there was a goal, feeling, or word that they wanted to associate with 2023? I chuckle as I over-explain and sip my coffee. There is no way I expect them to tell me about resolutions they will not be adhering to in a few weeks.

I think 2023 includes me jumping in to new things. I am finally feeling the freedom under my wings as I take a risk for myself.