Breakfast has been a challenge for me since I found out about my body's negative reactions to gluten, dairy and eggs. I am so excited about this quesadilla which is a fantastic option for any meal of the day! I make the filling in a big batch ahead of time and then make the quesadilla when I'm ready to eat it.
Filling:
1/4 of a medium sweet onion, finely chopped
1 small/medium sweet potato, cut into small cubes
1/2 package of tofu, cut into small cubes (I like superfirm)***
4 Tbs diced green chiles
1/4 tsp cumin
1/4 tsp coriander
salt
pepper
1 brown rice tortilla (I use Food For Life)
1/4 cup cheddar Daiya shreds
***If you are avoiding soy or if you don't like tofu, I tried it with lentils instead and it is also delicious!
Instructions:
Drain the green chiles. In a bowl, sprinkle the cumin and coriander over the tofu. Mix thoroughly so that the tofu is evenly coated and then let it sit while you cook the onions and sweet potatoes. Over medium heat, cook the onions and sweet potatoes for about 10 minutes. I have a fantastic non-stick Scanpan so I didn't have to use any oil. If I did, I'd probably use a small amount of coconut oil. Add the tofu and the green chiles to the pan and cook for another 10 minutes. Add a few shakes of salt and pepper to taste (I also added a few more shakes of cumin and coriander at the end).
Set the filling aside. Wipe out your pan or grab a new one and place the brown rice tortilla in it on medium heat (again, I didn't use any oil but you could spray a little olive oil on the tortilla before you put it in). Sprinkle the Daiya shreds on the tortilla and cook until the cheese starts to melt. Add the filling and cook until the tortilla gets a little brown on the bottom. If I'm taking the filling out of the fridge I heat it in the microwave for about 30 seconds. Fold the tortilla over, put it on a plate, and enjoy! You have a meal that is satisfying, delicious, and packed with complex carbohydrates, healthy protein, fiber and loaded with nutrients from the chiles, onions and sweet potatoes. My son likes to have a side of raw avocado with it which is a great way to add some healthy fats and more nutrients.
If you're interested in buying a Scanpan for yourself, here's an Amazon link. You will pay the same price through this link but I will get a small affiliate fee to help maintain this blog. Thanks for your support!
I'm sure there are a ton of ways to play around with the filling. If you try anything and love it, please share!
This recipe fits all of my criteria for a great dish: it's delicious, it's quick, it doesn't have a gazillion ingredients, it's nutritious, and it's allergy friendly! It's got sun-dried tomatoes, chickpeas, spinach, onions, garlic, lemon, ginger ~ it smells incredible when it's cooking! I normally tweak recipes after I've tried them once or twice until I find my perfect version but this one is perfect as it is. This is a fantastic recipe for a make-ahead meal. My son and I both really like it so when it's done cooking, I portion it out for he and I as lunches and keep them in the fridge. I've eaten it on it's own and over steamed brown rice. I think it would also work over Super-Easy Spaghetti Squash or Cauliflower Couscous.
If you are trying to manage your calorie-intake, you should use light, unsweetened coconut milk. Also, be sure to use sun-dried tomatoes in a bag, not the kind packed in jars of oil. You'll cut out a significant amount of fat and calories without sacrificing much in the way of flavor and consistency.
I hope you enjoy it as much as I do! To see the recipe, follow the link below:
Braised Coconut Spinach and Chickpeas with Lemon from The Kitchn
This is my new favorite lunch! The lavash bread is gluten/grain/egg/dairy free. It is also delicious and pliable which is not typical with bread that is gluten/grain/egg/dairy free :) I found this recipe on the Brittany Angell site: Lavash Bread (click the link to get the recipe). I used the spinach since it doesn't have it's own strong flavor but I'm sure the basil would be delicious. I also don't use cheese since I can't have dairy. Finally, I cut a little of the garlic out because even though I LOVE garlic, as a personal trainer, I need to be able to breathe on people without making them gag ;) After I make the Lavash Bread, I make a cauliflower hummus that I found on the site Livin Paleo: Paleo Hummus. I love the spices in this hummus! I haven't figured out the nutrition information to compare it to traditional hummus but I'm thinking you cut at least some calories using the cauliflower rather than garbanzo beans.
I spread the hummus on the lavash bread then add mixed greens (choose your favorites), sliced cucumbers, and sometimes a lean protein like grilled chicken breast or ground turkey if I have some. The lavash bread is made with psyllium husk and coconut flour so it will keep you full for a while. On that note, the bread is delicious but don't let yourself eat a lot at one time. As my mom pointed out to me, psyllium husk is basically Metamucil, so if you're not used to a LOT of fiber, you could be overloading your GI system if you eat more than one or two pieces.
The variations are endless since the bread does not have it's own strong flavor and you could change the spices you use in the hummus. Now it's your turn ~ how would you build your sandwich?
