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Get your health on!! And don’t be afraid to eat pizza for breakfast and breakfast for dinner!!

I am a firm believer in leftover pizza for breakfast, and scrambled eggs (or some version of them) for dinner. That might explain why this avocado and egg breakfast taco makes a frequent appearance at my dinner table. It’s not a technical recipe (it’s basically scrambled eggs) and it’s nutrition packed but light enough for those nights when dinner happens late. (Unfortunately dinner rarely happens before 7 pm at my house, so light meals are my friend.) I also like the flexibility of this recipe. Get creative and make your own additions such as arugula, black beans, or mango! 


Give today’s recipe a try, and if you come up with your own tasty variation share it with us! 
Happy, healthy Monday to all of our Elevate family and friends! 


Get your health on!! And don’t be afraid to eat pizza for breakfast and breakfast for dinner!!

INGREDIENTS:
4 corn tortillas 
1 cup chopped fresh tomato
1 large jalapeño pepper, seeded and finely chopped
2 green onions, chopped
½ cup fresh cilantro, chopped
2 tsp fresh lime juice
1 large egg
4 large egg whites
½ tsp hot sauce
1 medium avocado, sliced

DIRECTIONS:
• Wrap the tortillas in foil and warm in a 200 degree oven while you prepare the filling.
• In a medium bowl, combine the tomatoes, jalapeño, green onion, cilantro and lime juice. Stir to mix.
• In a 2nd medium bowl, whisk the egg and egg whites. P{lace a medium sauté pan over medium heat and let warm for a few seconds, then spray with olive oil. Add the egg mixture and scramble, turning with a spatula as it cooks. When cooked through, sprinkle with hot sauce.
• Assemble the tacos by placing two tortillas on each plate, and divide the eggs between them. Top with ¼ of the avocado and a spoonful of salsa; serve with more salsa on the side.

Serves 2 
2 tacos per person includes ¼ avocado, and about ½ cup salsa.