Meal prep taco mince & Mexican Breakfast
Huevos Rancheros breakfast burritos. 4 X 500kcal @ 40/30/30.
Ingredients:Ingredients: Taco Beef:
700g Lean steak mince (5% fat), 100g Tomato Passata, 3 small red onions (diced) Spices for Mince: 2 tbsp dried Oregano, 1 tbsp pepper, 1 tsp Salt, 2 tbsp Paprika, 2 tbsp Chilli Powder (1 if you prefer milder food), 1 tbsp Cayenne Pepper, 2 tbsp Cumin, 4 cloves Garlic (minced), 1 tsp coconut oil & A dash of Balsamic Vinegar.
6 whole eggs, 12 spears of asparagus (sliced), 115g total 0% yoghurt mixed with a handfull of chopped chives, 200g Butter Beans, 2 cloves of garlic (minced) 4tbsp Hummus, 100g tomato passata, 1 tsp coconut oil, 4 wholemeal wraps & 250g taco mince.
Method: Preheat a non-stick frying pan and melt half tsp of coconut oil. Add onion and fry off onion until soft, stirring frequently adding garlic for last 2mins.Then add mince to onions and garlic and cook through sturring often. Add spices and stir constantly for 60 seconds. Add passata and vinegar and cook for 2/3 mins stirring frequently.
Preheat 2 frying pans, and preheat the oven to 180c. Add passata and mince and mix thoroughly. Reduce to a low heat. With a spatula make spaces to crack in eggs then add them in. Cover the pan with a lid then leave to poach checking after 5 mins and cook to your liking. Meanwhile add coconut oil to second pan along with minced garlic and toss for 60 seconds. Then add butter beans and fry for 5 mins tossing often. Season with salt, pepper and paprika. Place tortilla wraps in the oven to warm and add asparagus to a pot of boiling water and cook for 2 minutes.
Spoon on yoghurt, hummus, Butter beans and asparagus & serve with wraps.
Save the rest of the taco mince as food prep.
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