Eggs & Tortillas (Food Prepping Made Easy)

Chances are, if you’re anything like me, you don’t like spending tons of time in the kitchen, preparing food for the week. Instead, I like to take a couple recipes and make enough to have for multiple days. Today, I’m sharing two of my favorites and guess what?! They are usually eaten together!

Eggs are pretty fantastic, when it comes to meal prepping. They’re cheap, easy and the perfect staple for whenever you find yourself in a pinch. For Ryan and I, “Deviled Egg Salad” is something we both can never get enough of; it’s tasty and (especially for me) is the perfect thing to make Sunday evening, to have on hand for the rest of the week. *Because really, working from home doesn’t give you any extra time in the kitchen.

This is my go-to egg salad recipe, for easy, tasty meals for days!

Deviled Egg Salad

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  • 12 hard-boiled eggs

  • 1/4 cup mayo (Primal Kitchen is the only brand I use) *Use KATE10 for 10% off!

  • 2 TBSP stone-ground mustard

  • 1 tsp-ish salt, pepper, garlic, favorite herbs you name it

  • Secret ingredient! 1 tsp green hot sauce

  1. Boil your eggs [Tip: I fill a pan up with water, add eggs and set stove top to “high”. Once a rapid boil starts, I turn stove off and cover with lid, until eggs cool down. Then, I take eggs out, and sit in a bowl on the counter, until most heat is gone, and pop in fridge, until chilled. Peel eggs once chilled.]

  2. Add peeled, hard-boiled eggs into large bowl and add all remaining ingredients.

  3. Use potato-masher to pulverize eggs and other ingredients, until desired consistency is created.

  4. Store in refrigerator (for up to one week).

Now, let’s talk tortillas. I eat them with anything. Tacos. Eggs. Meat and lettuce wraps. By themselves. You name it. And since I eat them so often, I look for two things: something that’s tasty and reasonable.

My body doesn’t respond well to gluten, so I don’t consume it. Therefore, tortilla options are a little limited. Corn tortillas are great, however, I’ve been trying to steer away from eating lots of corn. So, what’s out there then?! I’ll tell you… Cassava!

I’ve talked about the magic that is cassava, before. It’s a root vegetable that is peeled, dried and ground into a flour. It’s grain-free, and the perfect option for many with dietary restrictions. The best part, it’s damn good!

Siete is a favorite brand of mine, crafting grain-free tortillas and chips. While there’s nothing like consuming a Siete tortilla, they usually range from around $7-8 a bag, which is too expensive for this girl who eats tacos at least once a week. Instead, I’ve reverted to creating my own, using cassava flour.

You can find lots of brands of cassava flour out there. Otto’s is a popular (and great) one, however, it’s pricey. Lately, my favorite has been Thrive Market brand, which currently costs $11.99/2 lb bag. *Click here to get 25% off your first Thrive Market purchase!

These tortillas are easy, delicious and hold up well, for a tortilla!

Cassava Flour Tortillas

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  • 3/4 cup cassava flour

  • 1/2ish cup warm water

  • 2 TBSP olive oil

  • 1 tsp salt

  1. Heat griddle to start

  2. Mix all ingredients together

  3. Roll into balls and roll out each, one at a time, into tortillas

  4. Lay on hot griddle for 1-2 minutes on each side

  5. Store remaining tortillas in the fridge. Can be re-heated.

  • My friend, Sarah, shared this helpful tip: When rolling each ball out, take a wet towel and place over bowl, with the other balls in it. This helps the cassava stay moist, since it’s so quick to dry.


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