Toi here, and welcome to another episode of Knauthentic.
Topic of the day: Breakfast Diversity
1. So, last week I mentioned that I eat 4-5 small meals a day. For someone who gets bored eating the same thing all the time, that becomes a problem real quick. Plus, breakfast is the most important meal I have next to my final dinner, and not for the usual reasons. The meal I start the day with will dictate how my body reacts to the rest of the food I consume that day. The meal I eat at the end of the day, dictates whether I sleep well, wake with high or low blood pressure, and determines whether or not parts of my body will swell. We’ll talk about dinner in another episode. Today’s focus is breakfast.
2. One thing that cracks me up about this meal plan, is that my niece says I eat like a hobbit. I have lunch 1, lunch2, dinner 1, and dinner 2. I used to try to break up the first meal into breakfast 1 and 2, but it became to challenging to maintain; plus, it not necessary for my health. So now, I’m faced with whether or not, my only breakfast of the day will be something I look forward to or something I dread and just want to get over with it.
3. So far, I’ve posted a recipe short for a breakfast tortilla spiral, and today, I shared a breakfast enchilada. I hope to show other options, with or without, the use of a tortilla in the future. I’m always thinking of ways to diversify my meals, so I don’t get bored and stay healthy in the process.
Now, it’s time to talk about how I make an individual Breakfast Enchilada. Be sure to visit my Knauthentic YouTube channel if you want to see the short.
Step-by-step instructions
1. Start with a tortilla you like or a high fiber, high protein, low-carb one to reduce your glycemic load.
2. Add the cheese of your choosing, generously, to the tortilla. I use a homemade vegan cheese spread.
3. Prepare an egg or two to your liking. I use one whole egg, scrambled in a good non-stick pan so no oil is needed.
4. Add the egg to the cheese lined tortilla.
5. Top the egg with the sauce of your choosing- salsa, Pico de gallo, you choice. I used my Knauthentic Chutney Verde.
6. Fold the tortilla to enclose the egg but leaving it open at ends so it can expand as needed.
7. Toast the enchilada on both sides until browned to your liking.
8. Pour your enchilada sauce on top. I chose to drizzle on a homemade tamarind-based sauce before sprinkling with parsley. Cilantro also works, but it was already in the Chutney Verde.
Question: What are some ways you spruce up your breakfasts? I’d love to know.
If you, or someone you know, has a health or food journey story or recipe you think others might benefit from, please check my Be Featured links on social media, and share your story in the way that suits you best.
Until next time, stay safe, eat well, and be blessed.
Credits
Knauthentic Season 1, Episode 10.
Starring Toi Thomas.
Featuring no one else at this time.
Topics discussed: Breakfast Diversity and Breakfast Enchilada
Produced by Toi Thomas in association with The ToiBox of Words and Lit Carnivale.
Directed by Toinette “Toi” Thomas.
Thanks again to the Knauthentic community on Substack, YouTube, and wherever you can hear this podcast. This is all for you!
