This week flew by. It was not without struggle though – tackling some difficult work tasks did a number on my patience… but it’s Friday! Which means… a weekend filled with wine-tasting and sunshine/pool time. Work hard, play/relax hard.
It only took 4 months of depressing quarantine where I drank a bazillion bottles of wine and ate cheese every day, but I have finally been hitting the gym and lifting again, 5 days a week. Some days I wake up and feel unmotivated and lazy, but I remember that if I want to work out when no one’s there, 6 am it is. At this point in 2020, none of my friends go to the gym right when it opens anymore, and I’m fine with that. No offense to anyone else, but I don’t want to breathe your air right now. Stay blessed…. From 6+ feet away.
I’ve also been cooking a lot more! Who would have thought that a total shutdown of my life would’ve afforded me all the time in the world, but also halted all of my passions and will to live my daily life as I know it? Total transparency – I am fine now. 3-4 months ago, not so good. Now that I’m busier, it’s like I have also regained the motivation to cook. I even went without buying White Claw this week. Baby steps.
Part of my motivation is also to cook some breakfast, as healthy as I can. Why not indulge in the AM, if you have the time? I recently stopped at Whole Foods and picked up a few treats I don’t normally buy. (PS – If you wanna know how my 2020 is going, let’s consider that I think about what my dog will eat with me when I cook. My dog has moved up to ‘roommate’ status, from ‘pet’ status. #LivingAloneDuringQuarantine). Smoked salmon made the grocery list cut – I love this stuff. However, I’m not so sure I vibe with how normal chain grocery stores supply their smoked salmon. I don’t know their farming protocols, I don’t know what chemicals or fake flavoring they’re adding to treat the salmon, or if it’s even really properly smoked. I know it’s a lot to really considered where you source food like this, but in a world where we have little control over a lot of things, making sure your food is responsibly cultivated and healthy can combat some of the stressful things we think about otherwise. Whole Foods won the highest rank on Greenpeace’s 2018 Supermarket Sustainability scorecard (source), and specifically for salmon, the buyers actually live in Alaska or PNW during the summer to choose their salmon for the store (source). That’s a lot better than I can say for a lot of other places.
Having said that, let’s share some food!
Smoked Salmon Breakfast Quesadillas with Spicy Mayo (PALEO!)
Prep time: 10 min
Cook time: 10 min
Makes 1 quesadilla
- 1/4 cup chopped smoked Salmon (Whole Foods’ brand that I like!)
- 2 eggs
- 2 stalks of scallions, chopped, plus more for garnish if desired
- 1 tbsp diced red pepper
- 2 Siete Almond Flour wraps
- 1 tbsp spicy mayo (recipe here!)
- sprinkle of garlic powder
- sprinkle of paprika
- salt and pepper, to taste
If you aren’t strict paleo or just like breakfast and smoked salmon, feel free to add cheese!
- In a large frying pan, add a tsp of your preferred cooking fat. Add your diced red pepper, and sauté for 2-3 minutes, until softened.
- Next, to the same pan, add your whisked eggs and scallions. Scramble your eggs until cooked but not totally dry – adding a small pinch of salt or pepper. Remove from pan and add to a small mixing bowl. Add your chopped smoked salmon.
- Mix the tbsp of spicy mayo into your mixture – this will work to bind the ingredients together and to the tortilla, which is normally what cheese would do.
- At this point – your pan should still be on the stove. Carefully, so as to not burn yourself, wipe the pan out to clear any egg stickies, or caramelized stuff. Add another tsp of your preferred cooking fat.
- Here’s where this can go one of two ways – if you trust that you won’t burn yourself, reassemble your quesadilla right in the frying pan by evenly spreading your egg and smoked salmon mixture onto one tortilla while it’s in the pan. You can definitely assemble it outside of the pan and then add it, as long as you’re super talented and won’t drop stuff out of the sides. I am self-aware and know I can’t do that, so I just carefully do it right in the pan.
- (For y’all cheese people – this is where you add your cheese as a layer over or under your egg/salmon).
- Over medium low heat, gently brown your quesadilla. If needed, add another tsp of cooking fat once it’s time to flip the quesadilla. Brown slightly on both sides, then serve!
- Garnish with scallions and serve with additional spicy mayo, if desired.