Salsa Verde Breakfast Burritos

Salsa Verde Breakfast Burritos

Salsa Verde Breakfast Burritos

Breakfast burritos are SO California.

They’re especially perfect the morning after you had one too many adult beverages.

Hearty, satisfying, and full of all the breakfast essentials:

  • scrambled eggs
  • breakfast potatoes
  • some sort of cheese
  • occasionally a meat, like steak or bacon
  • and if you’re like me, salsa or hot sauce is a MUST

I also really like avocado in my breakfast burritos. It’s a creamy cooling compliment to the spicy salsa and hot sauce.

Salsa Verde Breakfast Burritos

You know what’s even better about breakfast burritos?

They freeze well.

Which means you can cook up a batch of 12 burritos, individually wrap them in foil, and have almost 2 weeks of breakfasts waiting for you in the freezer!

Talk about a good use of your time.

For these burritos, I made my own salsa verde from fresh tomatillos.

Fresh Tomatillos

If you aren’t familiar with tomatillos, they’re somewhat similar to green tomatoes.

They grow with a papery husk around them and have a slightly sticky residue when you peel the husks off.

With a quick rinse, they’re smooth and clean and ready to be used!

When you cut them open they’re slightly meatier and less juicy than a regular tomato, which makes them perfect for making a thick and delicious salsa.


Simply pop them in a blender with some onion, garlic, jalapeños, and cilantro & blend until roughly chopped and evenly combined.

When the mixture is raw, it’s pretty tart and abrasive, but mellows out nicely when cooked in a little oil for about 10 minutes. The mixture darkens, the onions and garlic get to cook a little bit, and your delicious salsa is ready to go.

Once the salsa is ready to go, just whip up some eggs and potatoes, shred some cheese, slice some avocado and assemble these burritos in bulk.

Salsa Verde Breakfast Burritos


Salsa Verde Breakfast Burritos

Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Servings: 12 burritos


  • 2 large russet potatoes, washed and cut into 1/2 inch dice
  • 1 large yellow onion, peeled and cut into 1/2 inch dice
  • 2 tablespoons olive oil, divided
  • Salt and pepper
  • 1 lb fresh tomatillos, husked and washed
  • 1 white onion, peeled and quartered
  • 1 small jalapeño, stem removed, seeds left in for a spicy salsa or removed for mild
  • 3 cloves garlic, peeled
  • 1 small bunch cilantro, washed
  • 10 large eggs
  • 1 tablespoon unsalted butter, cut into cubes
  • 1 tablespoon half and half
  • 2 avocados
  • 8 oz shredded monterey jack cheese
  • 12 burrito-sized flour tortillas
  • Tin foil for wrapping


  • Heat 1 tablespoon olive oil over medium-high heat in a large nonstick skillet. Add the potatoes and yellow onion and cook, stirring occasionally, for about 15-20 minutes, until the potatoes are tender and the onions are golden brown. Season well with salt and pepper, and set aside in a medium bowl.
  • Next, add the tomatillos, white onion, jalapeño, garlic, and cilantro to a high-powered blender. Blend on medium speed until the mixture is roughly chopped and evenly combined. Don’t blend it too long, or the salsa will be too thin and watery.
  • Wipe out the large nonstick skillet with a paper towel and add 1 more tablespoon of olive oil. Pour the tomatillo mixture into the skillet and simmer over medium heat for about 10 minutes, stirring occasionally, until the color has darkened to a deeper green. Remove from the heat and set aside.
  • Crack the 10 large eggs into a medium bowl and beat with a fork or whisk. Stir in the butter and half and half and season with salt and pepper. Pour the eggs into a medium nonstick skillet and scramble over medium heat with a spatula. When the eggs are scrambled to your liking, turn off the heat and put the eggs in small bowl.
  • Cut the avocados in half, remove the pits, and cut into thin slices.
  • To assemble the burritos, lay out a sheet of foil and place a tortilla in the center. Place a couple slices of avocado on the bottom third of the burrito. Top with a spoonful of potatoes, a spoonful of eggs, a spoonful of salsa (if you’re freezing the burritos, press some of the liquid out of the salsa first to avoid soggy burritos), and a generous sprinkle of cheese. Roll up like a burrito and wrap with foil before placing in the freezer. You might have leftover filling ingredients, and that’s totally fine! The leftovers make a great easy breakfast the next day.
  • When you’re ready to eat one of the frozen burritos, unwrap it from the foil and throw the foil away. Wrap the burrito loosely with a moistened paper towel and microwave for 1 1/2 to 2 minutes until defrosted and heated to your liking. Enjoy with extra salsa on the side.
  • Store any extra salsa in tupperware in your fridge for up to a week. It’s great on eggs, in enchiladas, as a dip for taquitos or quesadillas, or even spooned over grilled meats. Enjoy!


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Apple Grapefruit Ginger Juice

Apple Grapefruit Ginger Juice

Mmmm… fresh juice.

I ALMOST asked whether there was a better way to start your morning… but…. coffee.

Nuff said.

But, fresh juice takes a solid second place in my book.

Apple Grapefruit Ginger Juice

My favorite part about fresh juice is the endless flavor combinations.

Fruits, veggies, even herbs & spices. They can all take part.

Right now I’m all about the fall flavors;

  • apples
  • beets
  • carrots
  • celery
  • kale
  • pears
  • pomegranate


Love love love.

You can make some deliciously rich & earthy juices by combining these seasonal produce items.

This week, however, I happened to pick up a gigantic bag of grapefruit.

Since I’m the only one who likes grapefruit in this house… I knew I could never finish the bag before they started to go south.

Enter, juicing!

I have an amazing Champion Juicer, which I use all the time to make delicious fresh juices.

Yes, it’s an investment, but you end up saving a ton of money when you make your own fresh juice, rather than splashing out $8 a pop at fancy juice shops.

Plus, you know it’s the freshest possible, since you literally made it right before your eyes.

It’s a pretty easy process- just assemble the juicer, turn it on, and run the fruits and veggies through the funnel. Fresh juice drains out of the bottom, and the pulp is ejected out of the tube at the end.

Check out my last juice post for some creative things to do with that leftover pulp, and my opinions on juicing vs blending.

In the meantime, I highly recommend investing in a juicer and making this yummy apple grapefruit ginger juice.

It packs a nice punch with the tang from the grapefruit & zing of the ginger, but it’s mellowed nicely by the sweet apple flavor.

This is a fab breakfast juice to go with a weekend brunch, or a nice pick-me-up on the way to work.  (check out these super awesome sippable mason jar lids– they make it easy to take juice on the go!)

Um, also, if you haven’t put two & two together yet… owning a juicer = super fresh and tasty orange juice, which = amazing fresh mimosas. 😉

Apple Grapefruit Ginger Juice


Apple Grapefruit Ginger Juice

Prep Time10 mins
Total Time10 mins
Servings: 1


  • 3 red apples, cored and cut into quarters
  • 3 grapefruit, peeled & cut into pieces that will fit in your juicer
  • 1 inch piece of fresh ginger, peeled


  • Run the fruit through your juicer, alternating between apples and grapefruit sections. Insert the ginger roughly halfway through the juicing process. Stir the juice with a spoon & serve immediately over ice.
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How To Make Almond Milk

Squeezing Almond Milk |

Almond milk.

It’s one of those items you can easily pick up at the grocery store & be on your merry way.

But, like many things, it tastes SO MUCH better when you make it at home.

I mean, fresh stuff usually tastes better than processed/preserved/shelf stable alternatives, right???

Lots of people make homemade almond milk to avoid extra food additives found in store-bought varieties.

These are usually gelling or emulsifying ingredients used to keep a smooth even texture of the almond milk (carrageenan, guar gum, gellan gum, locust bean gum, soy lecithin, sunflower lecithin, etc.)

There is a lot of fear mongering on the internet about the dangers of carrageenan in particular, but much of that is based on old science conducted with a degraded type of carrageenan (known as poligeenan), that is not used in commercial food production. Check out this article and this article for a nice review on the safety of food-grade carrageenan.

While avoiding these additives isn’t likely to play a HUGE role in improving your health (your overall diet quality matters much much more), it may be helpful for people who experience gastrointestinal distress to avoid them. (People with IBS, leaky gut, gut dysbiosis, ulcerative colitis, or excessive gas & bloating).

These gums & gelling ingredients are metabolized by some types of gut bacteria & can create excessive gas/bloating in some people (1, 2). It’s wise to listen to your body & pay attention to how your specific body reacts.

If homemade almond milk agrees with you more than store-bought, then by all means, jump on the homemade almond milk train!

You might be wondering why anyone would drink almond milk in the first place…

There are lots of reasons!

  1. People who are lactose intolerant & suffer from gas/bloating when they consume cow’s milk often enjoy almond milk as a replacement.
  2. People who are allergic or sensitive to casein (a protein in milk) often drink almond milk instead.
  3. Vegans often enjoy nut milks instead of animal products.
  4. It tastes awesome! And can be a great change-up from the monotony of traditional milk.

The process for making almond milk is relatively simple.

  1. Soak almonds.
  2. Drain almonds.
  3. Blend the soaked almonds with water + optional flavorings until smooth.
  4. Strain the mixture through a nut milk bag.
  5. Capture all the creamy milk in a bowl.
  6. Store in the fridge for up to 3 days.
  7. Dehydrate & save the almond meal for making crackers or cookies, or compost it.

I like to drink it straight up, use it in smoothies, add a dash to my morning coffee, or occasionally enjoy it with some muesli or oatmeal. Yum!

Here’s a step-by-step tutorial on making your own.

It’s a really fun activity to try with friends or family over the weekend 🙂 Little kids LOVE squeezing the nut milk bag & learning that “milk” can be made from nuts!

Once you get almond milk under you belt, you can even branch out and try making milk from other nuts, like cashews, pecans, or even hemp seeds!

Step 1: Soak 1 cup of raw almonds overnight in the fridge.

This helps soften them up & make them creamy when blended.

(And yes, it’s important to buy raw almonds, not roasted salted ones 😉 )

I just place them in a bowl & cover with water, like so:

Soaked Raw Almonds |

Step 2: Drain the almonds.

The next morning, when you’re ready to make your almond milk, drain the almonds & be impressed by how plump & delicious they look.

Soaked Almonds Strained |

Here’s a nice comparison of the soaked almonds on the left, and the original raw almonds on the right:

Raw vs Soaked Almonds |

Step 3: Place the almonds + water + flavorings in a blender.

Okay, I don’t have a picture of this step. But it’s pretty self explanatory.

You can use anywhere from 2-4 cups of water per 1 cup almonds, depending on how rich you want your almond milk (less water = more intense almond flavor).

For flavorings: You can keep it simple & just season the milk with a dash of sea salt before blending, or you can get fancy & add vanilla bean or extract, medjool dates, honey, or agave for sweetener, or even spices like cinnamon or cardamom. Yum!

Step 4: Drain the mixture through a nut milk bag.

I highly recommend purchasing one of these:

This is the type of bag I use. It makes the whole process a billion times easier.

Simply pour the mixture in (while holding over a bowl):

Straining Almond Milk |

and squeeze to release all the delicious juices:

Squeezing Almond Milk |

Step 5: Bottle your awesome tasting almond milk

Bottled Almond Milk |

I really like these Weck Juice Jars (used in the picture above).

They’re both stylish & functional.

Plus, seeing the almond milk in these beautiful jars makes me want to enjoy it ASAP (which is a good thing, since it only lasts 3 days in the fridge).

Step 6: Save that almond pulp!

This is technically optional, but it hurts to throw away those perfectly good almond remnants left in your nut milk bag.

What you have is essentially moist ground almond meal (since it has been blended up into a fine powder by your blender).

You can spread the pulp out onto a baking sheet and bake at your oven’s lowest temperature for a few hours until it’s dried out, or you can dehydrate it in a dehydrator, and the result is almond meal that will be shelf stable & usable to make crackers & cookies! How fab is that?

I recommend storing your almond meal in the freezer to extend the shelf life as long as possible & keep the flavor nice & fresh. There’s nothing worse than rancid fats!

In case making almond meal isn’t your jam, check out this recipe from My New Roots for raw nut pulp hummus! Such a creative way to use the leftovers!

Almond Milk Recipe

Cook Time10 mins
Servings: 4 cups


  • 1 cup raw unsalted almonds
  • 3 1/12 cups filtered water for blending + extra water for soaking
  • a pinch of sea salt
  • {optional} 1 whole vanilla bean pod for vanilla flavor
  • {optional} 2 medjool dates for sweetness


  • Place the almonds in a bowl & fill with enough water to cover. Keep the bowl in the fridge & allow the almonds to soak overnight.
  • Remove the almonds from the fridge & drain. Place the drained almonds into a high-powered blender with 3 1/2 cups filtered water, a pinch of sea salt, & the optional vanilla bean & dates. The dates add sweetness, while the vanilla bean gives a nice hit of vanilla flavor. Mmmmm.
  • Blend on hight for a minute or two, until the almonds are completely pulverized & the milk has a smooth and even consistency.
  • Open your nut milk bag and have a friend hold it above a bowl while you pour the blended nut milk mixture into it. (If you don't have a friend to help you, simply prop the bag up on the bottom of a bowl & pour carefully!)
  • Let the smooth milk strain out through the holes of the nut milk bag & use your hands to squeeze as much liquid as possible from the almond pulp.
  • Store the nut milk in a closed container for up to 3 days in the fridge, & use the almond pulp in whatever creative way you desire!

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Homemade Almond Milk