So rather than pontificate on my diet, I’m going to come straight to the point: 19 pounds in 3 weeks.
Would have been better sans the joint Labor Day celebrations of my five year anniversary and my mom’s birthday, but not a bad start at all. That leaves me around 10 weeks and 30 pounds away from my goal. I’m feeling pretty good about that.
Previously, I’ve stressed the importance of both a good breakfast and a shit-ton of fiber (that one’s for you Sarah). I’ll share my strategy for getting both of those done in a single meal to get your day started off right.
So I eat one of these for breakfast just about every day. They last a good while, too, so I make eight of them in one fell swoop and pull one out each morning.
The secret to this recipe is the Mission carb-balance tortilla, which carries 26 grams of fiber in a single tortilla. For those who have spent their time studying the backs of labels in the grocery store, this is a veritable gold-mine. Because fiber calories are insoluble and you don’t absorb them, this also keeps the calorie count WAY down.
Preheat the oven to 350. Pop the tortillas out of the pack, and pull each one apart. Wipe both sides with a damp paper towel, then re-stack and wrap with foil. Pop it in the oven for about five minutes. This makes the tortillas more pliable, and easier to roll.
To make the filling, chop up three bell peppers and an onion. Saute in some extra virgin olive oil (you can use some of the spray stuff, but you need some oil otherwise the veggies won’t soften). Do this for about 10 minutes, then drop in 1/2 pound of ground turkey.
Coat the meat with some chili powder, cumin, onion powder, garlic powder and sprinkle on a bit of oregano and basil. Break the meat up as it cooks.
Once the meat is brown, pop open a can of the traditional Old El Paso refried beans (not the fat free, way too many chemicals). I know, I know…a fair amount of sodium. But considering you are spreading the can out over eight servings, it’s not that big of a deal. Then add 2/3 can of enchilada sauce.
Mix well, and allow the mixture to boil and reduce. When it begins to pull away from the edge of the pan, the mixture is ready. Turn off the burner. Get yourself a 9×13 pan (or similar) and spray the pan with some Pam.
Unwrap the tortillas, and lay each one out on your counter next to each other. Divide the mixture among each of the tortillas, and arrange the filling in a line down the center of the tortilla. Fold each of the edges in over the filling. Then flip one of the remaining flaps of tortilla over the filling and roll the tortilla plus filling into a burrito. Put it in the pan. Repeat for all remaining tortillas, fitting them as best you can.
Dump the remaining enchilada sauce over top of the rest of the burritos evenly. Sprinkle some Mexican cheese over top, and cover with foil. Bake for 10 minutes, then pull the foil off. Bake for another 15.
Boom. Burritos. One serving protein, one serving veggies, and over 30 grams of fiber…more than you need for a day.
And damn good, if I do say so myself.