Cayman Jack Margarita: Crafted by the Journey

After a fun surf session or even a day on the trails, most weekend warriors just want to crack open a cold one and recount what went down during their adventure. I’ll admit, there are times I kind of wish I had a cocktail, but I don’t want to mix a cocktail when I could easily crack open a cold one and hangout with my friends.

That’s when I reach for a Cayman Jack.Cayman Jack Twist Off Top

Cayman Jack’s a ready-to-serve, hand-crafted margarita, in a bottle and with a quick twist of the cap, I’m able to enjoy a drink that’s made with authentic ingredients.

Cayman Jack touts they don’t make a good margarita, anyone can do that, they make the best margarita that’s Crafted by the Journey. They only createtheir margaritas with organic limes from Colima, Mexico, 100% blue agave nectar straight from Jalisco, Mexico, and they had to go all the way down to South-Central Brazil to find the best cane sugar. When you’re touting that you’ve got the best margarita out there, it only makes sense to use the best ingredients.

I like it because it’s a communal drink. You know how most guys prefer beer and most girls prefer wine? My friends and I all like Cayman Jack’s taste because it’s got a little bit of sweetness to make the ladies happy with a little bit of tartness to satisfy the tough taste buds most guys have.Relaxing by the pool with a Cayman Jack, Weekend Warrior Style

After a long day of adventures, we’re starving and take the term “hangry” to a whole new level. Tacos are a staple for me, not sure why, but I crave some spicy tacos after a long day and those pair perfectly with a Cayman Jack. It cools of that spice kick and the hint of key-lime tastes great with some spicy guacamole because spicy guacamole is the only guacamole worth having–am I right?

It’s a communal drink, I said that already, and what kind of party’s more communal than a barbecue? Everyone hanging around outside while a select few grill some brats or smoke a rack of ribs. A Cayman Jack’s a perfect compliment to any barbecue and your friends will be even more stoked to see you when you open up your cooler filled with hand-crafted margaritas in a bottle.Grillin' with Cayman Jack, Weekend Warrior Style

Cince de Mayo’s coming up next week and whether you’re going to a party, hosting a party, or just keeping it low key, you ought to have a Cayman Jack in your hand at some point during the day. If you really want to class it up a bit, you could pour your Cayman Jack into a glass on the rocks with coarse salt around the rim and add a key lime. Personally, I think it tastes great out of the bottle and best when you’re with a couple friends.

Photos: Adam Fricke Photography

This is a sponsored conversation written by me on behalf of Cayman Jack. The opinions and text are all mine.

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How to Make Tofu & Kale Pizza

A couple weekends ago I was browsing through social media and came across this delicious looking, vegetarian, pizza that my friend Katie made. As you know, I’m always on the look out for new vegetarian recipes and this looked good and easy to make.Tofu Pizza

Here’s what you’ll need:

  • Baking Pan
  • Skillet
  • Foil
  • Naan
  • Pizza Sauce
  • Kale
  • Tofu
  • Olive Oil
  • Mozzarella Cheese
  • Seasoning

Prep

Preheat your oven to 400 degrees Fahrenheit and put a layer of foil on top of your baking pan. Drain and dry out your tofu and chop it up however you’d like. Chop your kale, rinse it, and massage it really well.

Saute your tofu in a skillet with a little bit of olive oil. You’re done when all sides of all your cubes are golden.Sautee Tofu for Tofu Pizza

Build

With your Naan on the foil, put a thin layer of olive oil on the Naan and follow that up with the pizza sauce. If you want some seasoning, throw it on now. I sprinkled some basil on there and Katie told me she used onion powder. Sprinkle on whatever you think will taste good, or don’t sprinkle anything on, that’s cool too. Place your tofu on and then layer the kale on top of the tofu. Sprinkle on however much mozzarella cheese you’d like.Build Tofu Pizza

This part gets a little messy and that’s what I say to do this over the pan, less clean up.

Bake

Slide the baking pan into the oven for 10-14 minutes. When the cheese is all melted and looks stringy, that’s how you know it’s done.

Serve

Slice the pizza into as many slices as you’d like and serve it up on any plate you’d like.

There you have it, tofu & kale pizza. It takes about 5 minutes to prep, add in the cook time and you’re looking at about 15-19 minutes before you’re enjoying your tofu & kale pizza. Each pizza is plenty for one person.

A little money saving hack, buy the Naan that has two loaves in it. The price per ounce is slightly cheaper and you can make two at once: one for dinner and one for lunch the next day or make both for a dinner for two.

Try out some other combinations to make it yours and when you found a combination you love, tell us about it in the comment section below!

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How to Make Egg Muffins

Eat some protein when you’re done working out is what I’ve heard all my life. Ask any doctor, trainer, dietitian, health nut, or reference a fairly credible health website and you’re bound to find the same information. Packing in some protein after my morning bike ride can be tough on my tight morning schedule and hard boiled eggs with some mustard get a little bland after a while.How to Make Egg Muffins

Lately I’ve been loving these egg muffins. When I get back from my ride, I grab a couple I pre-made on Sunday afternoon, pop em in the microwave and devour them before I start stretching and foam rolling. I’ve found numerous ways to make them, but this is how I like to make them.

Here’s what you need:

  • Muffin baking sheet
  • 6 eggs
  • Couple handfuls of chopped veggies, I like:
    • spinach
    • tomatoes (sundried if you want)
    • peppers
  • Shredded cheese
  • Salt (to taste)
  • Pepper (to taste)
  • Non-stick spray
  • Mixing bowl
  • Fork or whisk

This is how easy they are to make:

  1. Pre-heat the oven to 375 degrees F. Spray the muffin cups with the non-stick spray
  2. Mix your veggies together and evenly distribute them into the muffin cups. Sprinkle some cheese on top. Only fill the cups to 1/2 or 3/4 full, so there’s some room for the eggs.
  3. Whisk the 6 in the mixing bowl and add however much salt and pepper that you’d like. Pour the eggs over the veggies and cheese that are already in the muffin cups.
  4. Bake 20-25 minutes on the middle rack. Make sure the egg’s thoroughly cooked.
  5. Serve plain, with ketchup, salsa, Siracha, or whatever else you like.
    1. If you’re meal prepping and plan to eat them later in the week, let cool and store in the refrigerator. When you go to eat them, reheat in the microwave on high, start out warming for 30 seconds and go from there.

Egg Muffins Ingredients

As I’ve already said, I like to prepare egg muffin on Sunday afternoons/evenings, after my weekly trip to Whole Foods Market, and eat them after my morning rides. I’ve found they kick my hunger and provide the protein I need after a ride. Oh and did I mention they taste great?Egg Muffins in a Muffin Tray

Try making some egg muffins yourself, just might make your hectic morning a little less hectic.

I like to make mine vegetarian style, but you can easily mix in some cooked sausage, bacon, or some other meat.

This post is part five of six, sponsored by Garmin and Whole Foods Market, as part of their #PathtoFit program. The views and opinions expressed above are my own. Join in on the fun and use the above hashtag on social media.

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Beat the Bland and Make Tasty Meals on a Budget

Saturday afternoon comes around and my mind starts racing–What am I going to eat this coming week?

I like to plan out all my meals, go to Whole Foods Sunday afternoon (the easiest way for me to earn my steps that day) and get everything I need for the week. With my list in hand, I cruise the aisles and get everything I need in one swoop and start meal prepping for the week when I get home.Beat The Bland and Make Tasty Meals on a Budget

When it comes to meal planning, I’ve been known to be a little bland. I’ll find something quick and easy to make, like rice with some veggies and tofu mixed in, and make it over…and over…and over again until I get sick of it.

Lately I’ve been trying to broaden my horizons and cut my costs like this–

Recipe Browsing

Food bloggers have some great recipes with the cost broken down. I’ve found countless recipes from food bloggers and another recipe source I’ve discovered is social media. Every day I come across a good looking recipe that Whole Foods shared on Twitter and I immediately Pin It and put it on my “To-Cook” list.

Food Stations

Every Sunday I make it a point to check out some of the display meals at Whole Foods. They always have something new and I’m always a sucker for a free sample.

Coupon Book

This isn’t like that show about crazy couponers who spend hours clipping coupons and planning their attack. Before I walk in, I’ll grab a coupon book to see what’s on sale. 9 times out of 10, it’s something I need, and I end up saving some money.

Buy Generic Brand

When a recipe calls for an items that’s boxed or canned, I always reach for Whole Foods 365 Everyday Value. I’ve found they’re cheaper than the name brand and just as tasty.365 Everyday Value

Gift Cards

Some people hate giving gift cards, but I love getting gift cards and using them and that’s why I’m giving away a $100 gift card to Whole Foods. Fill out the form below and I’ll announce the winner next week. You can even come back every day to get more entries.

a Rafflecopter giveaway

How do you Beat the Bland and make tasty meals on a budget?

This post is part three of six, sponsored by Garmin and Whole Foods Market, as part of their #PathtoFit program. The views and opinions expressed above are my own. Join in on the fun and use the above hashtag on social media.

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The Weekday Vegetarian Diet

Let me start this out by prefacing that I meant to have this to you last week, but I got the cold virus that’s been floating around lately.

That being said, I was laid up for a bit and did no writing, unfortunately. With that in the past, you might recall a couple weeks ago I published an idea about being a weekday vegetarian. When I was considering changing lifestyle’s I was a little concerned how my protein, calorie, and carb intake would change, if any. I asked a some friends and family members that are either vegetarian or vegan for some tips.weekday vegetarian diet food

After a few conversations and some meal planning, this is my Weekday Vegetarian Diet:

Morning Snack (8:00am)

As I’m packing up my food for the day, I’ll make myself a protein smoothie. I usually blend up some strawberries, a banana, a cup of milk, and Designer Whey Protein. I know Designer Whey’s marketed towards women, but it tastes good to me, has 18g* of protein in one serving, and there’s a cool recipe on the back that I’ll make instead of the protein smoothie, when I want to change it up. I’ll drink this in my car or on the train on my way to work.

Breakfast (9:30am)

At work I’ll break open my pre-made greek yogurt, strawberry, banana, and dried oat concoction. My mom showed me this recipe in the spring and I make 5 jars of this yogurt every Sunday afternoon and it’s my work breakfast. I think it tastes great and it’s packed with about 23g* of protein, just in the yogurt!

*I use Fage Greek Yogurt with no added flavoring. The sugars from the banana takes away some of the tartness and it keeps the sugar count low.

Morning Snacks (10:30am-12:30pm)

I like to keep things easy and I’ll eat 3 bananas in this timeframe with maybe a handful of almonds here or there.

Lunch (1:30pm) This usually varies quite often. I’ve been going between a roll-up or sandwich with some strips of tempeh, topped with lettuce, and some plain hummus slathered on the bread slices or tortilla. Another great option is a salad. I like to use either spinach leaves or arugula. So far my two favorites have been strawberries with almonds and a lite dressing or a sliced hard-boiled egg with walnuts and some lite dressing.

Afternoon Snacks (3:30pm & 5:00pm)

My first snack is usually an apple with a handful of almonds. The next snack is more like a meal, but it’s before I either climb or run, so I’m trying to pack in some carbs and protein. Lately it’s been brown fried rice with tofu and veggies. The sandwich/roll-up I mentioned above has also been known to find its out to my stomach at this point when I want to switch things up.

Pre-climb/Pre-run (6:15pm)

Critisize me all you want, I eat half a Clif Bar at this point to satisfy my hunger cravings. Halfway through my climb sesh, I’ll eat the other half and after a run I’ll eat the other half before I cook dinner.

Dinner (9:30pm or so)

I’ll cap off my day with the fried brown rice concoction I mentioned above or the roll-up/sandwich, also mentioned above. I’ll try and save myself some time by cooking my dinner while I’m getting my food ready to go for the next day. From what I’ve noticed, I get about the same amount of protein in my diet that I’d get if I were eating meat. Rather than getting a ton of protein in me a couple times throughout the day, I get smaller amounts of protein in me throughout the day. I’ve also noticed that I’ve cut down on my calorie intake, which my buddy Dave pointed out to me last week that the fewer calories in my diet probably is why I’ve lost some fat and put on some muscle.

This is what I’ve found works for me. Take from it what you want and hopefully it’ll help you craft your own Weekday Vegetarian Diet, if you’re considering trying out Weekday Veg.

Is your Weekday Vegetarian Diet (or Vegetarian/Vegan Diet) similar?

What works for you and your lifestyle?

*Depending on the serving size

**Disclaimer: I’m not a registered dietician, have not received any formal diet training, just a guy that found a diet that works for him**

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Weekday Vegetarian: Why the Lifestyle’s Right for Me

A couple weeks ago my best friend was in town and I brought up that I felt I’ve developed more “hippy-like tendencies” since getting more involved in the outdoors. He laughed at me and told me I’ve actually displayed these “hippy-like tendencies” since middle school.

I realized he was right and that it’s really no surprise that for the past few years I’ve had this little voice in the back of my head saying I should give being a vegetarian a try. It sounded like a neat idea, but I LOVE bacon and just couldn’t give up that greasy, fatty, delicious pork candy.weekday vegetarian food

All hopes of me being a vegetarian seemed lost, until a couple months ago.

Late one night I was browsing the TED Talks website looking for new lectures to watch and I stumbled across this one–Why I’m a weekday vegetarian by Graham Hill. Hill basically laid out all the reasons I’d been considering being a vegetarian.

Environmental: Meat causes more emissions than all of transportation combined (planes, cars, trains, buses, etc.). Forests are being torn down to make way for new farms to raise animals for consumption and crops (and even animals) are being raised using GMO’s.

Health Benefits: Some meats are certainly healthy, but they come at a high price and most animals are injected with steroids to promote growth and aren’t fed a healthy diet. We as consumers absorb everything that animal has eaten, like corn, which I’m allergic to.

Animal Rights: It’s no secret that the 10 billion animals that are raised each year for our consumption are raised in factory farm like conditions. I’m undoubtedly a hypocrite when I wouldn’t even think about letting my dog live there for a mere hour, yet I’d gladly eat an animal that called that sick place home for its entire life.

He then continues on with my dilemma, that I’m still a carnivore, eating my bacon (his scenario was slicing into a juicy piece of steak), even though I know all of these facts. His solution–weekday veg–or adopting the vegetarian lifestyle Monday through Friday. Then indulge in as many meats as I’d like on Saturday and Sunday, or take it a step further and only eat sustainably harvested fish (healthier, more humane living conditions for the fish, and does less harm to the environment).

Since I had nothing to lose I gave it a shot and I’ve adopted the weekday vegetarian lifestyle for the past month and a half. I changed what I ate, not my daily routine, and so far I’ve noticed that: I’ve managed to drop a little fat weight, tack on some muscle, and gain some energy, to name a few.

Now knowing what you know–

What are your thoughts on the weekday vegetarian lifestyle?

Would you consider adopting the weekday vegetarian lifestyle?

Next week I’ll go more in depth with my weekday eating routine, in case you’re interested in trying out weekday veg.

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Fitness Friday Life Update & Brain Dump

Life seems to be moving pretty quick these days and I haven’t gotten personal lately and given a life update. I’ve also never done a Fitness Friday article before either and decided to kill two birds with one stone since most of it’s “fitness related” anyways, so here goes nothing!Justin Fricke the weekend warrior on a shakeout run in Seattle

Running

I never thought I’d see the day that I say this–running has started to consume my life–and I bet a few of you are laughing and stoked to hear me say that. You might recall that I started running because I was picked by Nuun Hydration to run the 200 mile Hood to Coast Relay on one of their teams. I conquered Hood to Coast and now I actually like running.

On Wednesday I registered myself to run the Lighthouse Loop Half-Marathon in Port Orange, FL at the end of October and soon I should be registering to run the Mercedes Marathon in Alabama with some of my Hood to Coast teammates.

My training schedule for the Lighthouse Loop’s pretty simple. I’m running three days a week that consist of a short speed run, medium distance run, and a long distance run. Each week the medium and long distance runs increase in mileage. This week my long distance run was 6.4 miles, 4.4 of which were in the middle of a Florida monsoon, and next week I’m bumping that distance up to 7 miles.

I’ve quickly realized that I prefer evening/night runs and absolutely loathe morning runs. I want to be ready for the Lighthouse Loop Half-Marathon and I’m not skipping out on any runs. I guess I have to put on my big boy running shoes from time to time and go for a morning run.

Cycling

The cycling/mountain biking has been a little stagnant these days. The mountain bike trails are too hot, buggy, and even washed away with all the rain we’ve been getting. With the half-marathon and marathon I have coming up, cycling’s been on the back burner. I strongly believe that the best way to get stronger at a sport is to do that sport more often, hence I’ve been running a lot.

I will say that I’ll be back on my bike soon and I’ve got a crazy goal set for myself in the early part of 2015 that involves cycling. More on that as the date approaches.

Food

About two weeks before Hood to Coast, during my final training push, I had this brilliant idea to try this new diet/lifestyle called Weekday Veg. It’s exactly what it sounds like, Monday through Friday I eat nothing with a face, Saturday and Sunday I eat all the bacon and burgers I want.

The first week was a little rough and I ended putting a lot of extra stress on my body. Once my body got used to the new lifestyle and my training schedule was back to normal, I started liking weekday veg. So far that’s what I’ve been doing for almost a month and I’ve noticed some considerable differences in my eating habits overall, physique, climbing, and running.

I’ll share more about Weekday Veg. and why I decided to adopt this lifestyle in a later article.

Surfing

Fall’s quickly approaching and the water’s going to get cold and I’ll have to start squirming into my wetsuit. Really not looking forward to wetsuit season, but it is what it is. The good news is the more consistent surf is during the Fall/Winter months and hopefully the weekends have some good swells roll through. Who knows, maybe I’ll surf so much this Fall/Winter that I’ll get a sweet neck and hand tan from my wetsuit.

This weekend also marks the start of the National Scholastic Surfing Association (NSSA) competition season. Adam’s trying out for the UCF Surf Team in the Longboard Division and I hope I’m not jinxing him when I say I’ve got full confidence in that kid making the competition team for the 3rd season. I mean the kid’s won the conference point title the past 2 seasons and has earned a trip to California to keep in NSSA National’s for the past 2 years.Adam Fricke with the UCF Surf Team

Climbing

Yea I still do that 2 nights a week. It’s been lots of gym climbing and I’m stoked to finally get outside and climb with some cooler temperatures. My first trip’s out to Texas for a bit of climbing and fun in October and my first BIG climbing trip of the season’s up to The Red River Gorge in Kentucky. Kyle and I are spending Thanksgiving up there and some friends are mostly going to join us for some sends as the date gets closer.

Lots of stuff’s going on right now and lots of rad adventures to look forward to in the near future. You can always keep up with me on Twitter and Instagram.

Any Fitness Friday shout outs you’d like to share?

What’s been happening in your life lately?

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Brooks Running HQ Tour, Pikes Place Market, and Race Prep.

Click here and here to get caught up with the previous recaps

Once we got done devouring Top Pot Doughnuts in the hotel lobby we all hit the showers real quick. We had to clean up and smell halfway decent for our tour of the new Brooks Running HQ!Brooks Running HQ

The Brooks Running HQ is massive. I think there’s something like six floors, a gym, cafeteria with outside seating, a sun deck on the roof, and tons of individual and collaborative space. Best part, in my opinion, is that the building’s LEED Platinum certified and is the pioneering project for Seattle’s Deep Green Pilot Program with energy efficient windows, sensors that flick the lights off when there’s enough sun to light the building,  toilets that use recycled rain water, and more, all helping to reduce their energy use by 75%.

On our tour we even got to have a private meeting with one of the Product Line Managers. We got an in-depth look at the entire shoe research, design, and production process. The amount of time and effort it takes to make one simple pair of shoes is inconceivable! We even got to check out some of the shoes that’ll be on the market in Fall 2014 and Spring 2015. We were sworn to secrecy and that meant no picture taking, but I can say that you’re definitely going to want to stay tuned to see what Brooks has up their sleeves.Brooks Running Conference Room

By the end of our tour and meeting, our stomach’s were growling. Nuun treated us to lunch at Pyramid Alehouse, one of the best places to eat according to my buddy Mike. With pitchers of beer on the table, I had my new friend Liz fill my glass with the Thunderhead IPA and it was delicious. Next up was their Hefeweizen with a lemon. It was a little different adding a lemon, but when in Seattle right? For lunch I chose the Ultimate Beer Burger solely because the bun had some Thunderhead IPA in it and to that I dropped what would become one of Megan’s favorite quotes:

I’m ’bout to get drunk off this bun herePyramid Alehouse

 Most of us decided to explore Seattle after lunch. We broke off into groups and my group went to Pikes Place Market, I realize it’s a major tourist destination, but it was pretty cool seeing that place. The fish throwing was pretty interesting to see in person, completely different than from what I’ve seen in movies. Yes we also saw the very first Starbucks, but the line was so long we didn’t even bother going inside.Pikes Place Market

Later that evening we made our way over to Nuun HQ where we got to check out where all the electrolyte magic happens. We were all enthralled by the amounts of Nuun we saw, it was pretty rad and evident that everyone who works at Nuun truly does live the brand. Once we regained our composure we all got hooked up with a swag bag with a Nuun Energy Tech-T and hoodie to wear during the race, along with some other Nuun goods.Nuun Heart

While we were munching on our catered Chipotle dinner and sippin’ on beer, we got a breakdown on the race schedule, what we could expect, what to do in a worst case scenario, and some other “logistical” stuff. After that we took some time to go all out decorating the vans we’d be living in for next 24+ hours. Boy did those vans look flashy.

Back at the hotel we made our way to the bar (what else is new) and had a pre-race drink. Our bud Doug made a toast to the race, fun we’ve had to that point, and to the fun we’d be having the next day on the race course. With that we all called it in an early night in preparation for an early morning to get racing.

Next up: The race!

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Tacos at the Beach Make the World Go Round

This post is in conjunction with the #trailtime topic of “FOOD” on Thursday July 17th. Follow the Trail Time hashtag and let’s have some fun talking about everyone’s favorite topic–food. Head on over to the Sierra Trading Post Social Hub to see even more tasty food posts.

A day at the beach really make me work up an appetite. Depending on the beach you go to, you might have to pack your own lunch, or you might luck out and either have a food truck on the beach or some restaurants nearby. Either way, my favorite food to chow down on at the beach is a tasty taco.Taco Shack Tacos on New Smyrna Beach

If you’ve been following along for a while, you’ll know I’m a HUGE fan of items and foods that are functional. A taco’s very functional in the sense that you can load it up with all sorts of toppings like: meat, cheese, sour cream, guacamole, lettuce, tomatoes, onions, jalapenos, hot sauce. The possibilities are endless!

Suppose you make a taco that’s loaded with filling. There’s no way that you can possibly eat that sucker without making a mess. As long as you keep the mess contained to a plate or paper towel, just grab a few chips and start scooping. You basically get a great meal and some nachos on the side, without even paying extra for the nachos!

In case you don’t want to eat a taco, per say. All you would have to do is load up a tortilla, much like you would make a taco, make a bowl out of it or just don’t roll it up. Don’t be a cave man/woman. Have some manners and chow down with a fork and you’ve got yourself a taco salad.

One of my favorite recipes is taco in a bag. Open a bag of Frito’s and load it up with all your taco fillings. Once you’ve done that, shake it up really quick and start chowing down with a fork or spoon, your call.

Next time you’re planning a trip to the beach, channel your inner Hispanic and plan to grab some form of a taco or pack a couple tacos yourself. You’ll see firsthand how tacos at the beach make the world go round.

 

Dirtbag Burrito Mix Recipe

Sitting at a picnic table in Tennessee eating my “space food” I saw my new climbing friends unload an interesting food concoction onto a tortilla from a bag. My friend Katie (@TheMorningFresh) told me it was a tasty dirtbag burrito mix that’s good for most any outdoor adventures. Now this tasty dirtbag burrito mix comes with me on almost all my dirtbag adventures. It’s easy to make the day before you leave, is relatively cheap, and can cover a few meals for a few people for a few days.Justin The Weekend Warrior Dirtbag Burrito Mix Recipe

Prep time: 10 minutes (5 minutes if you’re good with a knife or don’t mind losing a finger or two)

Cook time: 20 minutes

Here’s what you need:

  • 1 quart pot
  • Wok/frying pan
  • Wooden spatula
  • Knife
  • Rice
  • Veggies
  • Flour tortillas
  • Stir fry oil
  • Almond butter/peanut butter
  • Siracha sauce
  • Plastic bag

Directions:

Grab your pot and start cooking your rice. Do whatever it says on the box, bag, container, etc. All I know is this stuff takes a while to cook so you might as well get a jump on it.

Cut up your veggies into little bits. Do it to your liking, just remember that we’re going to mix this stuff with rice and it’s meant to be wrapped in a tortilla. Start heating so stir fry oil in your wok and once it’s hot enough, dump those veggies on in.

Note: I put harder veggies, like carrots, in a few minutes before the rest since they take a bit longer to cook

Once the veggies start to cook through and soften up, spice things up with some Siracha. Stir that Siracha into the veggies real good and then add a glob of almond butter (peanut butter works great as well–I’m allergic to peanuts). Once the Siracha and almond butter mix together it creates its own curry sauce. Taste a veggie and add more of each as needed.

Your rice should be done cooking by now, so dump those grains into your wok and mix it all up with your veggies. Your newly made curry sauce should turn the rice brown as well.

If you want to eat some dirtbag burritos right away, serve up your mix right onto a tortilla, roll it up, and enjoy. Be careful, it’ll be hot! Bag it up in a large Ziploc baggie if you’re taking it with you on a trip. I’ve found that if you fill your pot with cold water and put the baggie in the water while you’re scooping the dirtbag burrito mix into it, that makes things a lot less stressful. Fun fact–the heat has melted a baggie before, hence my suggestion to have it filled in cold water.

From there throw it in the refrigerator and you’re good to go.

What’s your favorite dirtbag food?

Special thanks to Katie and her Tallahassee friends for introducing me to this tasty concoction back in October.

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