People ask me all the time if I’m vegan and to that I just laugh. I then proceed to explain to them how I used to eat primarily vegetarian and vegan but now I really eat whatever I’m craving. I went for a long time without eating meat and/or dairy but finally decided that putting labels on what you eat is no way to live a fruitful life. I don’t need to label myself vegan or vegetarian, just like those who eat meat and dairy don’t call themselves meat and dairy eaters. You eat what you eat and life goes on.
I have wrote about it before but when I visited one of my best friends in California this previous winter, I had not had pork in over a year. Her family is from Mexico and pork (especially in taco form) is a huge staple in their diet. Instead of turning it down, I decided I’d have it because why should I neglect a homemade meal because of dietary restrictions? I feel as though if I were to go to another country – say I traveled abroad – if I were to turn down meat/dairy/etc. then the whole trip would be stressful and I wouldn’t get the full experience out of my time wherever I went.
This is why I have decided if I want a vegan meal for lunch, so be it. I’ll eat tempeh (fermented soy), chickpeas and all the hummus in the world but if I’m craving chicken tacos for dinner at my favorite Mexican restaurant, then I’ll order 3 of ’em! I try to eat primarily plant-based because it makes me feel my best. I’ve noticed that whenever I have a few Siggi’s yogurts or a turkey salad, it helps to balance me out.
This idea lead me to this beautiful wild caught salmon and egg burrito (or wrap) I made this weekend that I just have to show off. It was a mix of totally non-vegan food with vegan dairy-free cream cheese. The best of both worlds you could say. Every since I discovered Kite Hill cream cheese (made from almonds), I have been wanting to slather it on every. single. thing. I eat. I’m a junkie for dairy-free alternatives, especially when they contain nuts so putting them on wraps, sandwiches and using them as dips makes my soul happy.
Want to know a secret? While I made this I dipped some cucumber slices in the spread. Hooooooly heavens, it was a party in my mouth.
I’ve come to the conclusion that aside from putting dairy-free spread on any carb, adding a fried or poached egg really ups the delicious factor 100%. I wanted to share with you this easy go-to breakfast or lunch recipe for this burrito because everyone needs a little half vegan/half non-vegan meal in their lives.
The ingredients are simple and to the point and you could always swap the tortilla with what you have on hand, along with whatever greens you use.
- 4oz. piece of wild caught salmon (I used Keta)
- 1 tbsp. coconut oil
- 1 fried organic, cage-free egg
- 2-3 tbsp. Kite Hill's dairy-free chive cream cheese
- ¼ cup arugula
- 2 tomato slices
- 1 Engine2 sprouted grain tortilla
- First, cook your salmon as directed on packaging. I cooked my filet for about 9 minutes at 400º.
- Heat up 1 tbsp. coconut oil in a non-stick pan and crack/fry your egg on medium-low heat.
- Proceed to spread your cream cheese, arugula and tomato on the Engine 2 tortilla while your egg is cooking.
- Break up your salmon into chunks on top of the tortilla, followed by the egg.
- Wrap and enjoy!
Now look at that masterpiece! I love using Engine2 sprouted grain tortillas (found at Whole Foods Market) because they contain minimal ingredients, barely processed and are equally delicious as nutritious. Another bonus factor? They don’t break as easily as other sprouted grain tortillas which is always a pain when I’m making a wrap and it immediately breaks in half. Boo, no fun.
As for fish, I always always try to go for wild caught. Target (surprisingly) has wonderful prices on wild caught keta salmon. I purchased a bag for around $15 and it contained 5 filets. Score! When I used to belong to Costco, I would buy their wild caught salmon pretty much every weekend. The texture is phenomenal.
If you cook the salmon the night before you make this breakfast, it takes about 5 or 10 minutes to put together. #soeasy
Sooo to answer all of your questions and by the looks of some of my posts and rants about vegetables, vegetable-based meals and dairy-free products I LOVE, I am not and will not ever be vegan although I am a huge chickpea at heart. I may eat like a “vegan”, but I also may eat 100% totally carnivorous. It’s called #balance, people and I’m all about it.
-Addie
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