Breakfast Wrap
Ingredients:
2 tablespoons of Cottage Cheese
1 1/2 cup of fresh Kale
2 Organic brown Eggs (lightly beaten)
1 tablespoon Olive Oil
Salt & Pepper to taste
Directions:
Warm olive oil in a small pan to medium heat. Season lightly beaten eggs with salt and pepper. Pour eggs into hot pan, move around to settle eggs in a circular shape (like a tortilla). Simmer in low heat until one side is well cooked. Carefully turn to finish cooking the other side. Transfer to a plate.
In the same pan, pour the fresh Kale and saute slightly. It should reduce to about 3/4 cup. In a small bowl, mix the cooked Kale and the Cottage Cheese. Put the mix in the egg wrap and fold.
Tip: if your wrap doesn't want to stay "wrapped", turn the ends of the wrap to face the plate, that way the plate will hold the ends together and prevent it from "unwrapping".
Sweet Plantain Puree
Ingredients:
1 Sweet Plantain
3 Cups of water
1 tablespoon "I can't believe it's not butter"
Salt to taste
Directions:
Put water in small pot, bring to boil and add a little salt. Peel the skin off the plantain, cut into three pieces and put in boiling water. When plantain softens (you'll notice that you can easily mash it with a fork) transfer to a plate. Mash it with a potato masher or just a fork and incorporate butter. Mix well and serve.
And there you have a delicious and gluten free brunch!
