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
I'm always on the lookout for new recipes that I think my kids will like. I recently saw a recipe for a savory waffle and immediately thought what a great side it would make for soups or chili and maybe as a "bread" for sandwiches. I really wanted to be able to eat them too, so I made some substitutions and they turned out GREAT! I made these for the kids last week and I got the typical reaction ~ my son and I loved them, my daughter asked if I'd just make plain waffles next time (she's a purist). I packed one the next day in my son's lunch but he said it was no good ~ dry and chewy. Next time, I'll make the amount I think we will eat at dinner fully cooked, and then cook the others a little less brown so that they can be frozen and then popped in the toaster to reheat.
This recipe is exciting to me because it seems decadent and is something I definitely wouldn't allow myself to eat every day. Even though it feels "forbidden" I'm able to make it without ingredients that would make me sick. Yay for us gluten-free, dairy-free -ers! These are definitely a bit denser than your typical waffle but for me, it just made them feel more hearty and dinnerish.
**Note** I don't normally eat eggs as I do have a reaction to them. This recipe only has one egg though, and I've not found a good egg replacer for a recipe like this that needs the rise in addition to the bind the egg provides. The fact that I might get sick if I eat too many helps me to eat just one or two instead of devouring the entire batch myself!
Ingredients:
Wet:
1 large egg
1 cup "milk" (I used Dream Blends Unsweetened Rice/Quinoa Drink)
1 Tbs oil
Dry:
1 + 1/2 cups Bob's Gluten-Free All Purpose Flour
1 Tbs sugar (I used Xylitol but any granular sugar should work)
2 tsp. Baking Powder
1/2 tsp Baking Soda
1/4 tsp salt
Add-ins
1/2 cup Daiya Pepperjack Shreds (dairy and soy free!)
1/2 cup finely chopped green onions
1/2 cup crispy bacon (I use Applegate Farms Sunday Bacon ~uncured)
Directions:
Cook the bacon and then chop or crumble into bits. Preheat your waffle iron. Mix the wet ingredients and then whisk in the dry ingredients until fully incorporated. Gently fold in the add-ins. Let the batter sit for 5 minutes. Everyone's waffle irons will be a little different so you may or may not need oil on your iron. The amount of batter you need to put in will also vary as well as the cooking time. The general process should be the same for this recipe as for any other waffles you make specific to your waffle iron.
Please let me know how you like them! And if you change it up at all, please share your results :)
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