RECIPES!

Avocado & Egg Breakfast Burritos

Makes 3-4 burritos

Ingredients:

½ cup shredded carrot, chopped fine
1 red bell pepper, chopped
5 eggs
⅓ cup coconut milk (I use So Delicious)
Coconut oil
Cajun seasoning
Sea salt
Pepper
Shredded cheese (I use a Mexican blend)
1 avocado
1 plum tomato
Plain greek yogurt
Tortilla (I use a tomato flavored brand)
Salsa (optional)

Directions:
Saute carrot and pepper in about 1 tablespoon of coconut oil until tender, but not wilted completely.

Mix eggs and coconut milk and pour over vegetables.  Stir occasionally.  Season with cajun seasoning, salt and pepper to taste.  Cook until egg is solid, then move to bowl.

Heat tortilla in frying pan over medium heat for about a minute.  Turn tortilla, then add cheese.  Cook until bottom of tortilla is beginning to brown and cheese is melted.  (I like the outside of the tortilla to have a bit of a crunch!)

Transfer to a plate.  Add some of the egg mixture and top with avocado, tomato, and a dollop of yogurt.  Add salsa if you like.  Fold tortilla up on one side, then roll or fold the two sides together.  Enjoy!

GLUTEN FREE FLOUR MIX

3 cups rice flour (I use a mixture of brown and white)

1 ½ cups tapioca flour

¾ cup potato starch

½ T salt

1 T xantham gum

Mix all ingredients and store in a air-tight container.

If you bake gluten free regularly, consider doubling or tripling the recipe.   Use cup for cup as you would regular flour.