Recipe: Vegetarian Breakfast Wraps

We love having wraps for breakfast - it's light yet filling and easy to put together. One of our favorite combinations happen to be completely vegetarian, consisting of creamy avocado, fluffy scrambled eggs, wild rocket and tomatoes. Absolutely delicious! ;)

A fantastic way to start the day- vegetarian breakfast wraps

A good breakfast = happy tummies!

Vegetarian breakfast wraps
Recipe by Baby Sumo
Preparation time: 2 minutes
Cooking time: 3 minutes
Makes 6

Ingredients
1 ripe avocado
4 medium free-range eggs
A large handful of wild rocket
2 tomatoes, diced
6 mini tortilla wraps
Salt and freshly ground pepper


1. Heat a large frying pan on medium heat, then melt the butter and then add the eggs. Using a spatula, keep stirring the egg - the eggs will take about 2-3 minutes to cook. You should remove it when it looks 90% done (not too dry) as the heat will continue cooking it even after you take it off the hob. Add a touch of double cream (or milk). Season with salt and pepper.

2. To pit the avocado, first you need to find the stalk and remove it. Hold it horizontally, with a knife through the centre until you hit the seed then move the knife in a circular motion until you go all the away around. Twist the avocado halves in opposite direction and it will come apart easily into 2 halves. Sink the knife into the avocado seed and remove. Cut into quarters and then thinly sliced.

3. Place the wraps on a microwaveable plate. Heat each wrap on full power for 10-15 seconds.

4. To assemble, place eggs, rocket, cherry tomatoes and avocado on a tortilla wrap and roll up. Enjoy!

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La Juiceria Superfoods, Verve Shops, Mont Kiara

Recently we have been indulging in lots of pre-Ramadan food to compile my "2017 Ramadan List". Eating food is what we at GoodyFoodies do best. Having said that, life is all about balance. La Juiceria invited us over to their Verve Shops, Mont Kiara outlet and the timing was perfect. We were more than willing to swap rendang and lemang to sample a few healthy options from the purveyors of superfoods.

Healthy eating need not be boring.  The menu at La Juiceria Superfoods comprises of All-day breakfast, Soups, Soba, Wraps & Pastas, Superbowls, Signature salads, as well as Build your own salad bowl. There will also be Smoothie bowls, their signature Cold-pressed juices, organic coffee, premium tea, and raw desserts.

I had the Beet Aid, which was really nice - great for increasing stamina and improving blood flow

My personal favorite is the Teriyaki Chicken Soba (RM18.90), a tasty bowl of charcoal soba noodles topped with tender and flavourful strips of teriyaki chicken, a runny kampung egg, seaweed and shoyu sesame dressing. Umami goodness in a bowl. I wouldn't mind eating this everyday.

Another must-try here is the Nasi Lemak Wrap (RM21.90), a healthy version of Malaysia's national dish. Instead of rice cooked in coconut milk, it is replaced with quinoa, and served alongside other "nasi lemak" condiments such as ikan bilis, peanuts, Japanese cucumber, kampung egg, and sambal as well as juicy grilled chicken thigh. Very enjoyable, and we both thought the tastes and flavours were pretty spot on and similar to nasi lemak.

For something light, you can try the Truffle Mushroom Soup (RM10.90), served with baguette.

The Superbowls are packed with healthy, nutritious ingredients. For instance, the Buddha Bowl (RM18.90) that we had comes with brown rice topped with roasted pumpkin, bell peppers, tofu, grilled mushrooms, French bean, pumpkin seeds, alfafa sprouts, caramelised cashew brittles, tortilla chips, and a Thai coconut red curry dressing which brings all the ingredients together nicely. Again, this was delicious and lots of nice textures in this one.

I never thought I'd say this, but you must definitely leave some room for the raw desserts from The Honest Treat. I've had some not-so-nice raw desserts in the past, but these were lovely. These raw desserts are free from dairy, egg, gluten and refined sugar. We adored the Banoffee (RM14.90) and Minty Chocolate (RM14.90).

End your meal with a cup of organic coffee - Hubby went for the Vatte (RM11), made using La Juiceria's Almond Mylk with double shot espresso... very nice and creamy. The coffees also come with a shot of chlorophyll water, which is said to energize and improve blood circulation.

For non-coffee drinkers, there is also tea... I had the Premium Chai Latte (RM14) which is handcrafted with fresh spices, and La Juiceria Almond Mylk.

Buka puasa at La Juiceria Superfoods Verve Shops, spend a minimum of RM50 in a single receipt (on food only) and get a FREE Pittaya Bowl. T&Cs apply.

Opening times: 8am to 10pm daily.

Service: Good.

Location: La Juiceria Superfoods, G-2 Verve Shops Mont Kiara, No.8, Jalan Kiara 5, Mont Kiara, 50480, Kuala Lumpur, Malaysia. (Parking RM1 per hour)

Tel:03-6206 1663

GPS Coordinates: 3.167434, 101.646687


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Recipe: Scrambled Egg and Smoked Salmon Wrap

We love Scottish smoked salmon! Although we can get them in KL, it comes with a high price tag... so when we were in Scotland for our holidays, we ensured that we ate our fair share of it! One of the mornings, we made this scrambled egg and smoked salmon wrap for breakfast and it was delicious.

We used Mission Deli Mini Wraps, topped it with scrambled eggs, rocket, juicy tomatoes and a slice of smoked salmon. So easy, and so tasty. :) Perfect for your lunch boxes too.

Watch the Recipe Video  here (link)

Scrambled eggs and smoked salmon wrap
Recipe by Baby Sumo
Preparation time: 2 minutes
Cooking time: 3 minutes
Serves 2

Ingredients
4 large eggs
1/2 pack Scottish smoked salmon
A handful wild rocket
6 cherry tomatoes, chopped
4 Mission Deli Original mini wraps
Double cream
30g butter, cubed
Salt and freshly ground pepper

1. Heat a large frying pan on medium heat, then melt the butter and then add the eggs. Using a spatula, keep stirring the egg - the eggs will take about 2-3 minutes to cook. You should remove it when it looks 90% done (not too dry) as the heat will continue cooking it even after you take it off the hob. Add a touch of double cream (or milk). Season with salt and pepper.

2. Place the wraps on a microwaveable plate. Heat each wrap on full power for 10-15 seconds.

3. To assemble, place eggs, rocket, cherry tomatoes and smoked salmon on a tortilla wrap and roll up. Enjoy!

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Recipe: Steak Wrap with Caramelised Onions, Tomatoes and Rocket

We love steak wraps - they're easy to make and so delicious! You can put this platter together in under 10 minutes - you just have to cook the steaks in the grill pan for 4 1/2 minutes, chop the tomatoes, and caramelise the onions. And then, have fun making your own wraps ;)

They're also great for dinner parties with your friends.

Lovely, juicy steak wrap

Video Recipe (full screen video can be viewed here)

Steak Wrap with Caramelised Onions, Tomatoes and Rocket
Recipe by Baby Sumo
Preparation time: 2 minutes
Cooking time: 6-7 minutes
Makes 6

Ingredients
300 - 350g rib eye steak, at room temperature
5-6 tortilla wraps
1 Roma tomato, chopped
1 tsp white balsamic vinegar
3 tbsp olive oil
2 medium onions, thinly sliced
Worcestershire sauce
1/2 pack rocket, washed
Salt and freshly ground pepper



1. Mix 1 tsp balsamic vinegar and 1 tsp olive oil.  Add chopped tomatoes to it, toss well and set aside.

2. Rub the steak with 1 tbsp oil and season with black pepper. In a grill pan, heat 1 tbsp oil over high heat. Once the pan is very hot, place the steak in the pan, cooking for 4 1/2 minutes, for medium doneness, making sure to turn the steak every minute. Remove from pan and allow to rest for 5 minutes. Season with salt and slice thinly.

3. Place onions in the grill pan. Add 2-3 dashes of Worcestershire sauce and season with salt, and cook until the onions are slightly caramelised, about 2-3 minutes.

4. To assemble, place the tomatoes on the tortilla wrap, followed by rocket, 3-4 slices of steak and finally the caramelised onions. Roll into a wrap and cut into half with a sharp knife. Enjoy!

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Recipe: Scrambled Egg and Mushroom Wrap

Both Hubby and I are trying to eat more healthily for lunch (especially if we've had a big breakfast like curry laksa and char koay teow *ahem*). Wraps are our current favorite, as it takes minimal time to prepare and tastes hearty and delicious.

Scrambled Egg and Mushroom Wrap

We love eryngii mushrooms as they have this lovely meaty texture and it tastes really awesome if you saute it in a little butter. Pair it with creamy scrambled eggs, rocket and cherry tomatoes and you have a complete lunch :)

Scrambled egg and mushroom wrap
Recipe by Baby Sumo
Preparation time: 5 minutes
Cooking time: 5 minutes
Makes 3 wraps

Ingredients
4 eggs, lightly beaten
200g eryngii mushrooms, washed and ends trimmed
4 tbsp butter
1 tsp milk
A handful rocket
6 cherry tomatoes, quartered
Salt and freshly ground pepper


1. Cut the mushrooms in half horizontally, then slice thinly. If still too big, cut into half again.

2. In a frying pan, melt 2 tablespoon of butter over medium high heat. Once melted, add the mushrooms and saute for about 2 minutes, until it is slightly golden. Then, season with some salt and freshly ground pepper and set aside on a plate.

3. Using the same frying pan on medium heat, melt 2 tablespoon of butter and then add the eggs. Using a spatula, keep stirring the egg - the eggs will take about 2-3 minutes to cook. You should remove it when it looks 90% done (not too dry) as the heat will continue cooking it even after you take it off the hob. Add a touch of milk. Season with salt and pepper.

4. To assemble, place eggs, mushrooms, cherry tomatoes and rocket on a tortilla wrap and roll up. Enjoy!

Messy but satisfying

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