This week's post was kindly submitted by JBG CSA Member Samantha Cato. Follow Samantha on Instagram to learn more about her Functional Nutritional Therapy practice. And now onto the recipe....

A wise person once said – “Surround yourself with tacos, not negativity”.

Yep, I can do that. 

Truthfully, I think any day is a good day to have tacos! They're so easy to throw together, flavorful, and customizable! Even the pickiest of eaters are happy with a taco in hand. They’re a fan favorite – hands down.

The best tacos I’ve ever had used nutrient-dense, whole foods that were in season. Although they can easily be the star of the show, I’m not just talking veggies here. I am also referring to quality-sourced proteins like grass-fed meat, pasture-raised poultry + eggs, and wild-caught seafood.

Aka – real food | whole foods. There’s something to be said about eating real food, am I right? Real food makes the dish!

Benefits of Eating Real Food

• More nutrient-dense
• Provides lasting energy
• Satisfies hunger and cravings
• Aids the body’s functions, working with and not against the body
• It’s properly absorbed and used throughout the body because it recognizes the nutrients (unlike processed foods)
• It’s free of chemicals, toxins, and preservatives (aka man-made food)
• It’s sustainable + nourishing to your body and the earth

After becoming a functional nutritional therapy practitioner, I was in search of having easier access to more whole foods and learning about the importance of eating in season + supporting local farmers and growers (think leaving less of a carbon footprint). I decided a CSA box was a great way to go and would be fun to try out. Enter – JBG. I love our JBG box for many reasons, but the biggest one being we are supplied with seasonal produce.

Eating with the seasons means you’re eating food at its peak ripeness, which means they’re more nutrient-dense. In essence, your food is fresher + more flavorful. 

Our bodies need different nutrients, which can be sourced from a variety of whole foods, to function at an optimal level. So, the greater the variety of local veggies and quality meats you have in your diet, the better! I also love that taking part in a CSA marries taking care of your family and taking care of the earth. Through a CSA, you know how your food is grown: you’re supporting local businesses, regenerative farming, and sustainable efforts. Bonus – by becoming a JBG member, you’re joining an amazing community and cultivating a relationship with a local TX farm.

That’s worth it, is it not?

Ok ok, onto the tacos…

I love this breakfast taco recipe because it utilizes seasonal produce + is jammed packed with nutrients that are supportive to your body. Breakfast tacos are such a versatile meal because you can make them with whatever veggies you have on hand and still have a killer recipe.

The veggies we used were JBG’s zucchini, onion, beet greens, and cilantro because that’s what came in our box. Sometimes, when we’re feeling crazy, we saute nitrite/nitrate-free bacon before adding in the veggies for a more savory flavor + added crunch.

Nutrient Breakdown

• Pasture-raised eggs – rich in protein, fat, choline, and selenium. Excellent source of riboflavin (B2), vitamin B12, phosphorus, as well as vitamin A (if pasture-raised).
• Zucchini – a hydrating veggie, zucchinis are rich in vitamin C, potassium, antioxidants, manganese, beta carotene, and B vitamins.
• Onion – rich in quercetin (a bio-flavonoid and antioxidant).
• Beet greens – as a dark, leafy green, beet greens are rich in calcium, iron, manganese, and magnesium.
• Cilantro – rich in vitamin A, K1, and manganese.

This recipe is on repeat in our home and has become a Sunday breakfast ritual. It’s balanced and doesn't lack substance or flavor. The tacos can be served in whatever tortilla you prefer or you can serve them over a bed of greens, sprouted rice, or cauliflower rice. Serve by itself or with sauteed or roasted sweet potatoes or regular potatoes, fresh fruit, or fresh greens. Feel free to get creative!

One thing you must do with this recipe – eat them while the eggs are warm. Don't make your taco shells cringe with cold eggs. Unless that's your thing. I'll stick to hot eggs. Enjoy, my friends!

Breakfast Tacos Recipe

Ingredients

• 1 tbsp grass-fed butter or ghee
• 8 pasture-raised eggs
• 2- 4 cups of seasonal veggies (I lean towards having more veggies).

• This time, I used:
• 2 small zucchinis – chopped into quarters
• 2 small onions – diced
• Beet greens from one bunch of beets, including the stems – chopped
• 1-2 tbsp cilantro – chopped

• Seasonings of choice
  • I used Primal Palate taco seasoning, pepper, and a pinch of sea salt. I’ve also kept it simple with sea salt, pepper, garlic, and cumin.
• Toppings – more cilantro, avocado, and hot sauce (I rotate between Yellowbird’s hot sauces, Frank's, and Cholula).

Instructions

1. Heat your tortillas until warmed through in a cast iron or another non-toxic skillet (about 10- 15 seconds). I love heating Siete's cassava tortillas in a little ghee. Place in a tortilla warmer or on a plate and cover to keep in the heat.
2. In the same skillet, saute chopped JBG veggies in 1 tbsp butter or ghee over medium-low heat.

Note – saute chopped bacon in the skillet first if using. Once cooked, set aside bacon on a plate and use leftover bacon grease to saute veggies.

3. Crack 6- 8 pasture-raised eggs in a bowl and whisk together with seasonings. Pour into the skillet.
4. Scramble the eggs with the veggies until they aren't soggy (no one likes soggy eggs) and cooked to your liking. Serve while warm with toppings of choice.
5. Eat with style, letting the taco filling fall apart all over the plate if you're anything like me.

The world is your oyster when it comes to making this recipe. Add more spice to it if you want more of a kick or keep it classy. There’s no wrong way to do it. Well, unless you let your eggs get cold ;) Have fun experimenting with “new to you” veggies and other whole foods and see what you can create. When you build a deeper connection with your food, from how it’s grown to what you cook up in the kitchen, the better your food will taste and the more satisfying your meals will be!

That, my friends, is the power of getting back in touch with your roots and embracing properly prepared, local + in season, nutrient-dense whole foods