Cooking demo-breakfast tacos!

Hi, good morning, hello everyone, I'll give it just a moment for everyone to come in. Just seeing all of my interviewees together. Hello, hello. Okay. Everybody is here. Okay. Hello YouTube and hello Instagram. I am Maggie the Substitute Teacher and here I teach you how on my health and wellness journey I've lost so far a little over 65 pounds. Good morning Tara, Leanne. I've lost 65-ish pounds with at least 35 more to go by completely changing the way that I eat and substituting the foods that I used to love with the foods that love me back. So I am bringing you guys on this journey to help keep me accountable and just share some of the lessons that I've learned. Hopefully they're helpful for you. Alright so today I'm going to be making breakfast tacos. I am so grateful I get to work from home and I do cook every day so I'll be posting for you guys and hopefully cooking for you guys every day. But I'm starting off with a little bit of a tea. I'll show you guys what I'm making. Alright so one of the things that I said in previous posts is that I do weigh myself every day. Some people don't do that. They weigh maybe once a month. Some people don't weigh at all until they go to the doctor's office. But I like to take the phobia and the sting out of the number on the scale. And so a nutritionist that I saw years ago suggested just weighing every day. So as a habit, brushing my teeth, I get on the scale so I know what the number is. And I'm trying to be very strict for the month of March. I have a goal. I am traveling for spring break and I want to lose 10 pounds. And I was down about two and a half and I saw a little uptick but I've been very strict. And so I want to just do something that can help get the system back the way it needs to be. So I'm going to talk to you guys about my apple cider vinegar and then we'll get cooking. So I know it's morning and I want to keep it very clean here. But apple cider vinegar is just great for your digestion. I'll just say that. If you have any issues with being regular which is very important. Not even if you're trying to lose weight but just for every day. This is something that my metabolic specialist recommended. This is the Bragg's apple cider vinegar. You can order it online. Walmart. Get it anywhere. I think this one is like all natural. All the good stuff's in it. I don't know. I'm not a doctor. I'm just a home cook. So what she recommended for me and I'm going to make it this morning is you want to put a couple tablespoons of the apple cider vinegar and some lemon into a mug with hot water. And then I like sweet so I'm going to add a sweetener. This is the honey substitute that I use. You guys may have seen me use this before. This is the Supreme Gold. I ordered this online. Amazon. Walmart. I drizzle this on so many things and it's a great honey substitute for me. Lastly, one thing I always tell you guys. One of my test results showed that I was not hydrated enough and actually more acidic. So my metabolic specialist asked me to drink alkaline water. And of course you can buy alkaline water already made but it is expensive. So I found these drops on Amazon. They're called Alkazone. You guys have seen me put this in everything. And literally, I'll make it right in front of you. I'm just going to put like a couple drops, three drops. I put it in hot beverages, cold beverages, coffee, tea, water. It doesn't change the taste but it turns regular water into alkaline water. Alright. And then what I'm going to do. I have some lemons. If you guys saw my video where I made the crab cakes a couple days ago. These are the lemon wedges that I had left over from plating. The recommendation for me, just to share with you guys, is to drink this after every meal. I don't need it after every meal. But if I just am feeling a little bit bloated or whatever, this is a great little reset. So I'm just taking the seeds out. Getting in there with my finger. Alright. And I'm going to squeeze the lemon. And then I'm going to drop the whole thing in there. And I'll get a tablespoon just to measure. I like my drinks pretty weak. I don't know about you guys. But this apple cider vinegar, because it's all natural, it will settle. So just shake it up. Because if you see some sediment or whatever at the bottom, they say it's normal. Alright. So I'm going to do a tablespoon of the apple cider vinegar. I'm going to pour close to the mug so I don't make a mess. Put that in with the lemon. And then I'm going to do the same. I'm going to eyeball the honey substitute. So you guys can see here, I'm going to be pretty generous. But you can do Stevia. You can do whatever sweetener that you like. You guys know that I avoid sugar. So in here, I have the lemon juice, the lemon wedge. I have the apple cider vinegar. And I have the honey substitute. So I'm going to put this under the Keurig and just run it with hot water. And that's what I'm going to be sipping on this morning. Alright. So let me wash my hands and get cooking for you guys. Hopefully, everyone's having a good Tuesday. Alright. So if you guys were able to watch my Whole Foods haul last night, you saw that I got a new egg product that I'm going to try today for the first time. Hello, YouTube. Welcome on in. Thanks, everyone. I have never had these before, but they're all over the commercials. And I've tried to order them, but they've been out of stock. So I finally got these at Whole Foods. This is a plant-based egg substitute. And I'm going to keep it real with you guys. I've heard that it's really good, but I don't know. So I'm going to try it for the first time. I am not sensitive to eggs. For anyone new here, hey, Michelle. For anyone new here, I was tested for food sensitivities, which included a swab of the inside of my cheek, some hair samples. And I have a list here of all the foods that I can have and all the foods that I can't have. I keep that on the side of the refrigerator. Some people are sensitive to eggs. I am not. So if you're sensitive to eggs, maybe this is a good substitute for you. We'll see. So I'm going to make a breakfast taco with eggs. I'm going to use the cassava tortillas. I talked about these yesterday in my Whole Foods haul because I can't have grains. Hey, Lurita. I can't have grains. I can't have gluten. And so these tortillas count as a vegetable for me. So this brand, Tiete, you can get them at a variety of places. They make all kinds of grain-free products. And so it's a little bit delicate, a little bit more brittle than flour. But for me, it gives me that taco experience. All right, let me get my tea. So, again, I'm going to be sipping on this hot water, lemon, and apple cider vinegar. Needs a little bit more sweetener. Maybe I need to stir it. I like sweet. But, again, the apple cider vinegar is great for digestion. If you have any issues with that, you know, once a day. I take the gummies, too, in the morning or, you know, after every meal. It just really helps to settle your stomach. I'm going to get this weight off. I want to make sure that I age gracefully. Okay, much better. So we talked about the eggs. We talked about the tortilla. I'm going to also put this in my breakfast tortilla. This is already cooked, so I'm just going to heat it up on the stove. Butterball has some good turkey substitutes, so this is turkey sausage crumbles. And then we'll talk about a little bit of fruit I'm going to put on the side. Okay, lastly and firstly, we're going to talk about cheese. I'm going to show you guys how I shred my own cheese. We talked about this yesterday. I can't have cow dairy as much as I love cheese products, so I've had to switch to goat dairy. This LeClaire brand is a goat's milk cheese. They have a pepper jack flavor that I love, but that wasn't available at Whole Foods, so this is the cheddar. It's not bad to me. It has a little bit more of that funky goat taste. The pepper jack has the peppers and other spices in it, so it's more like cheese, but I needed a good melting cheese. So I'm going to show you guys what I do. All right, so I actually shred my own cheese. Hi, Kim. Thanks so much for subscribing. I actually shred my own cheese. You can buy it in the bag shredded, but what I found out is that the cheese that's already shredded has preservatives in it to keep the cheese shreds from sticking to each other. And I just try to eat as clean as possible. Look, you know, I'm not ridiculous about anything. I like to enjoy my life. This is like year three for me, you know, and I'm going down low and slow, but I intend to keep the weight off and you guys are going to help keep me accountable. But this is a crank shredder that I got on Amazon, so I'm going to shred my own cheese. I'm not going to use all of it. I'm going to put it in the prep container to save, but I'm just sharing anything that might be helpful for you guys. So this shredder on Amazon came with like two or three of these attachments. There's this one for shreds. There's one for like slices and there's another one for shavings, but this is pretty much what I use. So I'm assembling this together on the counter. And then what I love about it is it's got like this suction cup bottom. So when I turn this down, it actually sticks to the counter to keep it stable, which is a good thing, right? All right, so let's put this down. All right, so it won't move and it's got a guard on here. So I'm going to show you guys what I'm going to do. Literally, I take the cheese block because this cheese is like a block of cheddar, but it's made from goat's milk instead of cow milk. So I have this block of cheese. I'm just going to get a knife and cut it in half. All right, so I'm just going to cut it in half so that I can put it all down the shredder together. This will last me about a week and the goat's dairy products count as a protein for me. So I have the two pieces of cheese. I just put them front to back like that and then I'm going to put it down into the shredder and it's got a guard here. So my hands are out of the way. So kids can do this, you know, with supervision. And I love these meal prep containers. You guys have seen me use these. I think this is the one I have my crab cakes in. You can buy these for, you know, variety of things for meal prep, for veggies. I'm going to put my cheese in it. Another thing that's great with these containers, whenever I host, because I love cooking for people, whenever I host, you know, like a party or Thanksgiving or Christmas or whatever, I have these out on the table with the food. So when people leave, you take it all away. Because one of the things that's helped me to be successful, what I've learned is that it's not about the foods that you eat from time to time. It's the foods that you eat all of the time. So when I travel, I am going to splurge and I'm going to enjoy myself. But when I'm home every day, I try to stay as strict as I can. And serving food with the takeaway containers already visible, that way you have your party, you have your holiday, and then you get it out of the house. All right, so I'm going to shred my cheese. And you guys know what shredded cheese looks like. I'm just turning this crank. I think Instagram might be able to see. But hey, my little setup so you guys can see how it's coming. Literally just shredded cheese. I cleaned my counter, so let me just finish up here. So this was, I think, an eight-ounce block of cheese. So I'm going to use this in my breakfast taco. You can use it as a quesadilla, eggplant parmesan, anything that you need a good melting cheese. So for the goat's cheese products, I talked about some that are more of like a cream cheese substitute, like a nice spreadable cheese. This is a firm cheese that's a good melting cheese. All right, so we've got our cheese shredded. All right, clean as we go. All right, so you guys can see here, literally my cheese block is now a nice container of shredded cheese. So I can just pinch as I need. So I can have all of my ingredients ready. That's what I tell the kids too, right? Before you start cooking and before you turn on that stove, make sure you have everything you need out. All right, so we're going to do the scrambled eggs. That won't take long. I'm going to go ahead and start on this turkey sausage because, again, it's already cooked. So in our breakfast tacos, I'm going to do scrambled eggs, but I'm doing the plant-based substitute. So I'll let you guys know how that goes. Turkey sausage crumble. We're going to have this shredded cheese, goat's cheese, pico de gallo. And I can't do sour cream or anything because I can't have dairy. But we may do like a little hot sauce or something, depending on how everything goes. All right, so let me open up the turkey sausage. So for my plan on my list on the fridge, it tells me what I can have. I usually eat about two meals a day. Sometimes it's intentional. Sometimes I just run out of time. So I have like a bigger breakfast. Sometimes people have like a small breakfast, medium lunch, and large dinner. I'm the opposite. And I've learned that about myself. And that's really important to know how you like to eat. I wake up hungry. I'm hungry right now. So I like a bigger breakfast, a medium lunch, and then dinner. I may just sip on some tea or have a smoothie. All right. We'll do the sausage crumbles. I'm trying to decide what pan I want to use. All right, we'll just use the big one. So what I'm going to do is I'm going to pump some oil. You guys have heard me talk about beverages and condiments. If you're not ready to get rid of your foods, beverages and condiments have a lot of hidden calories. So what's going to prove for me this MCT oil is a coconut derivative. So I'm just going to pump, even though the sausage is already done, just so it doesn't stick. I'm just going to pump like a couple of the pumps of MCT oil. And it's a clear oil, you can see. I love it for like sauteing, excuse me, what I'm going to do. It's not a good frying oil because it smokes at a low temperature. So that's what I love the goat's butter for. We're going to talk about that. All right, so literally all I'm going to do, you guys, is I'm going to put these turkey sausage crumbles in the pan and just turn them so that they don't burn. But it's really just to heat it up. I'm not going to eat all of that. It just came out and you know what, it's fine. All right, let's get cracking, Maggie. I know everybody's got work to do, including me. All right. So let's get started on these eggs, you guys. I'm going to use the small skillet. Where's the goat's butter? I've also shared with you guys that I can't have cow dairy, and so I use the Delamere goat's butter. This has been a lifesaver for me. It looks like butter. It cooks like butter. It tastes like butter. And my body tolerates it much better. I got that at Whole Foods. So I'm going to cut a little bit of butter. And I'm going to put it in the pan just to melt it down. I didn't use all of it. Just to coat the bottom. And we're going to see how these egg, plant-based eggs are. All right. So as that butter melts down, I'm just going to read the directions, see if it says anything funky. It doesn't. Just a separation is natural. Shake well. Scramble like an egg. And cook thoroughly. All right. So I'm going to cook them plain and taste them. Then I'm going to salt and pepper them. And then I'm going to sprinkle a little cheese on them. But I want to taste them in their natural state first. All right. So our sausage, our turkey sausage is sizzling. And our butter is melting. All right. So I'm just trying to get the pan nice and coated so that our plant-based eggs don't stick. All right. So I'm going to pour it in there and fill up the bottom. Let's shake. And shake and pour. Oh, wow. Oh, God. It's hard. Okay. So taking the top off. All right. Interesting. I don't know if you guys can see. They just look like eggs. So I'm going to pour into the butter. All right. So I put a nice healthy pour in there. And I'm going to do a soft scramble. I'm just going to move it around slow and see how it goes. Keep our sausage going. It's coming together nicely. And I'm just going to get a little spatula. The eggs are starting to sizzle a little bit. So I'm going to just move them around. Just kind of like a slow figure eight. I'm going to let you guys see kind of halfway what it looks like. Kind of smells like eggs. So I'm just going to keep moving them slow. All right. I'm turning off the stove because I'm going to keep them as a soft scramble. So you guys can see our eggs. All right. So what I'm going to do now is I'm going to taste them first. And then I'll add salt and pepper because I'm very curious. So if you guys can see here, these are our eggs. Not bad. Egg texture. But it does have – it has a nice creaminess. But it does taste like vegetables. So I'm going to salt and pepper. So what you're getting is you're getting that egg texture. I'm going to turn off our sausage because we're ready. The plate of sausage is crumbling nice and brown. I'll show you guys how this cooked down. Again, it was already cooked. But you can see here I just wanted to get it heated thoroughly and nice and brown. I'm going to taste the eggs one more time now with a little salt and pepper. See how they are. So I turned off the stove. You guys can see these are our plant-based scrambled eggs. Much better salted. Really good egg texture. Okay. Let's make our tacos. All right, everyone. So here's how I'm going to do the tortillas. I don't know what this is called. It's probably called a tortilla warmer. I buy these gadgets and stuff because I think they're cool. Yeah. I was going to try and find the proper name. But I just got this at Walmart. I don't know how it works. But you put tortillas in here and then you microwave them. And it warms them and keeps them nice and steamy so that they're really pliable. And especially for these cassava tortillas, that's a lot better. All right. Clean as we go. All right. So I'm going to show you guys the tortillas. Again, this is the siete. So cassava counts as a vegetable for me. So it's completely grain-free. I don't have any tortillas to compare to so you guys can see. I think I'm going to have two this morning. Three keep coming in my hand. Put it back, baby. All right. Come on. One at a time. So you guys can see here. I mean, it looks like a tortilla. But I don't know if you can see the texture. It's just a little bit more rigid. You can kind of see that. It's not as pliable. But again, it's made from cassava flour instead of regular grains. So I'm going to get... Why not? I'll just make three. I've got a busy day today. I'm not going to eat lunch. I'm just going to drink lunch, a chocolate smoothie. So I have three tortillas. And literally, I'm just stacking them inside this tortilla warmer. It's crinkly. It sounds like... I don't know what's in here. Foil or something? Who knows? So you literally just put them in here like a little holder. And then I'll put this in the microwave. It does have cooking times on here. It takes seconds. So I'm going to put it in there. But I'll turn it on right when I'm ready to build. All right. I like to have fruit with my meals. This was full yesterday. But I have a son who's a swimmer. And he asked for some strawberries. So I have two left. So I'm going to show you guys my little fruit snack for this morning. I love that fruit snack like the kids, right? And then we're going to make our tacos. And literally, it's just going to be assembled. So I'm rinsing them and kind of patting them dry. We talked about this yesterday. Since I can't have dairy, I can't have yogurt. I found this one in the fridge. I'm going to give it a try. The expiration has already passed. But, you know, we'll give it a try. So this is almond milk yogurt. And this is unsweetened. I avoid sugar whenever I can. So literally, I'm going to put this in a little container. And then the hack is buy everything unsweetened and then sweeten it yourself. All right. So you can see here, it's kind of almondy, if that's a word. Okay. It smells good. It smells like vanilla. So I'm going to spoon some into my little container here. Let me just mix it. So I'm going to put some of the yogurt in here. I'm going to taste it. Okay. Vanilla flavor, but again, unsweetened, just like the label said. All right. And so one of the hacks I've shared with you guys, I have these everywhere. I'm going to go ahead and open this. Skinny Syrups makes these flavor bursts, zero calories, zero sugar. I keep these usually in the car when I buy coffees and teas. And I sweeten my own. So I can have that sweet flavor without all that added sugar. So I'm literally just, I buy these online and I buy them in bulk. Because when I find something that works for me, I don't want to run out. So literally, I'm going to put the vanilla sweetener flavor burst into the unsweetened yogurt. So just a nice little scoop there. And then I'm going to stir it up. So you just do this to taste. If you can have dairy, get Greek yogurt, which is, you know, more filling. Get the plain Greek yogurt and then add your flavors. So I'm going to taste this and see. Excellent. Ooh, yummy. You know when you get those fruit trays and they have that yogurt in the middle that's full of sugar? You can make your own. So I'm going to put my strawberries in here. I'm going to eat one right now. So then I'll have my strawberries and my yogurt. All right. We have everything ready to build this. Oh, I was going to put some cheese on there. I still can. It may not melt all the way down. Okay. Let's go ahead and start these tortillas. All right. Just 30 seconds. Let me clean up here because we are done. I'm going to check it at 15. Don't do that. I dropped them on the floor. All right. They're not. Yes, I'm still going to eat them. My house is clean. But just for the purpose of this video, I'm going to put three fresh ones in there. Actually, I'll do my original intent and do two. They're going to need the full 30 seconds. You can see moving too fast. I got that slot. Make sure you open it properly. Let's try this again. Okay. Nice. I'm going to show you guys. You see after they've been microwaved how they're nice and soft. I love that little steamer. I'm going to start with the egg. The plant-based cheese egg. Okay. Literally, I just cut my little omelet in the middle and put it in the tortilla here. All right. Then I'm going to put some turkey sausage on top. We have some turkey sausage on our eggs. The pico de gallo. I have this from Walmart. You can get it anywhere. Uh-oh. This one has actually gone bad. We're going to toss that. I got a new one. I had to dig for it. You can get the jar sauce. There's nothing wrong with that. When you buy the one from the deli, it is fresher. It goes bad pretty quickly. We've got pico de gallo. This is from Whole Foods. We're just going to spoon this in the middle of our tacos. And that. I will do a little bit of hot sauce. I have some green serrano. I'll show you guys what we have so far. Then just a little drizzle. You can add whatever flavor you like. All right, you guys. I'm going to see if I can fold these into tacos for presentation. It's kind of hard to see. I'm going to show you. This is breakfast for me. You can see I've got the eggs, the cheese, the turkey sausage, the quesada tortilla, the strawberries with the yogurt. Hey, I think I just put it away. It was the butter ball turkey sausage crumbles. I always dig in. Let me take a quick picture. It looks really good, you guys. I am going to taste it and let you guys know. Again, apple cider vinegar tea. This is the quesada tortilla substitute. Plant-based eggs. Goat cheese for a dairy substitute. Fresh pico. Instagram, you can have a bite. YouTube, you can have a bite. And Facebook, you can have a bite. Not bad. Again, it's a plant-based substitute. If you don't eat eggs, you can give the Just Egg a try. I wanted to try it. But, you know, for me, I'm not sensitive to eggs, and I like eggs. And for our strawberries, you can have a bite. I'm going to try the strawberries with our yogurt. Oh, my God. This is a winner. This is the almond milk yogurt. I sweetened it with the vanilla flavoring, sugar-free. Dunk your fruit in here. It's excellent. I'm sorry, y'all. Let me see if I missed any other questions. And then I'm going to let you guys go, because I am going to eat. All right, I think we've got everything. So, thank you, guys. I won't be cooking lunch today. I've got a busy day. Thankfully, I work from home, so I'm back-to-back in meetings. I'm going to hop on, and I'm going to eat breakfast. And maybe I'll make something tonight. Thank you so much for the hearts and the stars and everything. I appreciate it. Please consider subscribing. I am Maggie, the substitute teacher on all platforms. And, yes, just appreciate the support. I'm hungry, so I'm going to go. We've got to start our day. All right, so goodbye to all. Thanks, everyone. Bye, Facebook. And bye to YouTube.