the fresh flavor of these tasty bruschetta bites is so intense, your taste buds will be sprung like a teenage boy during gym class.
cooking time: 15 minutes
6 slices gluten-free bread (i used glutino brand)
1 package frozen organic edamame
¾ oz. package fresh mint
1 meyer lemon, juiced
1 tsp olive oil
2 heirloom tomatoes, sliced (regular tomatoes work as well)
ground black pepper
sprouts (for garnish)
- cook edamame according to package directions, then strain and rinse with cool water
- start toasting bread
- while bread is toasting, in a food processor add edamame, avocado, mint, lemon juice, olive oil, and a couple pinches of sea salt and puree till smooth
- when bread is done toasting, cut diagonally
- begin building bruschettas by spreading edamame mixture on toasts, adding tomato slice, sprouts, salt and pepper and then drizzle with chili oil
the polenta bites recipe i posted a few weeks ago was such a big hit, i figured why mess with a good thing. check out this mexican inspired version that is gluten-free and dairy-free…what?? healthy mexican?? damn straight.
polenta tostada stacks
prep time: 10 minutes
cooking time: 15 minutes
1 can vegetarian black beans (refried or regular), rinsed
1/2 jalapeno pepper, minced
1/4 tsp mexican seasoning
1 lime, juiced
1/2 red pepper, julienned
1/2 green pepper, julienned
1 sleeve polenta (cilantro flavor or regular), sliced 1/4” thick
1 avocado, mashed
2 small tomatoes, diced
- warm beans, jalapeno pepper, juice of 1/2 lime, and sea salt to taste over low heat. (add a little olive oil if dry)
- in a small skillet, saute bell peppers till warmed and tender but still firm (4-5 minutes)
- in a warmed large skillet, begin cooking polenta slices till golden brown (3-4 minutes). flip and brown other side.
- remove all items from heat and begin to “stack” ingredients on top of the cooked polenta rounds. start with beans, then salsa, avocado, lime juice, peppers, tomatoes, and garnish with cilantro.
an ash wednesday tribute….from a guilt stricken catholic
tortilla chips are quite literally my biggest food weakness and hence i can easily crush a whole bag in one sitting, and then proceed to berate myself for several consecutive days due to my poor decision making and lack of will power. so, on this first day of lent when all good catholics vow to give up something they love for 40 days and 40 nights, i embark upon my annual tradition of disowning tortilla chips and cussing. and as such, these healthy (and just as tasty) alternatives to tortilla chips is me mentally flicking off lay’s and every other tortilla-chip-manufacturing-organization that fills the chip aisle at your local grocer. and fyi, mentally giving “the bird” isn’t technically cussing. happy lenting!
whole grain baked chips
prep time: 10 minutes
cooking time: 10 - 12 minutes
1 package ezekial sprouted grain tortillas
1 package spelt tortillas (can buy at trader joe’s or whole foods)
2 - 3 tbsp olive oil
sea salt & ground black pepper
mexican seasoning (optional)
preheat oven to 375 degrees. remove tortillas from wrapper and using a pizza cutter, slice tortillas into triangle “chip”shape, similar to cutting a pizza. place triangles into a mixing bowl and slowly drizzle in olive oil and salt, pepper and seasoning while gently tossing. work to get some oil onto all the triangles. place triangles onto cookie sheets, making sure to not overlap. place in oven and cook for about 10 - 12 minutes or until golden brown. if you’d like, you can flip tortillas after they’ve been cooking for about 8 minutes, but it’s not necessary. remove from oven and serve with your favorite guacamole, salsa, or dip.
these chips keep for several days and our great to divide into single servings and take to lunch.
ladies - are you guilty of attending girls’ night and complaining about how fat you are while simultaneously inhaling chips, dip, pizza, and cupcakes? if you’re nodding your head yes, then try this menu the next time you host the beautiful women in your life. guaranteed, your friends will thank you.
baked brie bites
1 package cinnamon and raisin mochi (buy at whole foods or other health food market)
3 - 4 tbsp olive oil
1 brie triangle or small wheel
20 dried apricots, chopped coarsely
¼ - ½ cup water
zest of 1 meyer lemon
preheat oven to 450 degrees. cut mochi into 1” bites (16 squares) and then cut each square into thirds lenghtwise to create thin cracker like squares. grease cookie sheet with olive oil then brush each side of mochi “cracker” with olive oil and then place on cookie sheet, leaving room on each side. continue with rest of mochi. cook in oven for 7-8 minutes or until golden. remove from oven and set aside. reduce oven head to 375 degrees.
to make apricot preserves, place chopped apricots in a small saucepan and add water, making sure to not cover the apricots, but get close to doing so. add in lemon zest. cook over low heat, stirring frequently until water begins to absorb and apricots get soft. add more water if necessary. cook for 10 minutes or until mixture becomes preserve-like.
begin to cut off small pieces of the brie and place on the cooked mochi. then spoon the apricot preserves on top of the brie. when all the mochis have been dressed, place in oven for 5 minutes or until brie begins to melt. remove and serve.
makes 48 bites
“cheese” crisp | brown rice tortilla + daiya vegan cheddar cheese shreds + sliced tomatoes + s&p + salsa. grill in greased skillet till crispy + melty. eat.
urban dictionary defines sexy mexi as an extremely attractive or alluring woman of Hispanic descent. regardless of your descent, if you eat this sexy mexi feast, you’ll have curves in all the right places!
sexy mexi veggie burrito
1 medium sweet potato, thinly sliced
1 medium yam, thinly sliced
1 medium red potato, thinly sliced
¼ yellow onion, thinly sliced
2 small zucchinis, thinly sliced
1 red bell pepper, deseeded and sliced into strips
3 large collard green leaves, destemmed and roughly chopped
3 dinosaur kale leaves, destemmed and roughly chopped
3 tbsp olive oil
1 can pinto beans
tortillas of choice, i used ezekial sprouted grain
salsa, i used el nopalito’s roasted salsa
add all the potatoes and onions to a large mixing bowl, stir in 2 tbsp of olive oil, sea salt and a generous amount of mexican seasoning. warm 1 tbsp of olive oil in a large skillet over medium heat and add in potato mixture. cover and cook for 5 minutes.
in the meantime, add zucchini and bell peppers to mixing bowl and season with sea salt and mexican seasoning. flip the potatoes over so the other side can brown, cover and cook for 3 minutes. add in the zucchini and bell pepper mixture, mixing gently. cook covered for additional 6 minutes, stirring occasionally.
in a small pot, warm pinto beans. lastly, fold greens into the veggie mixture, and cook for a couple minutes until wilted.
when veggies are done cooking and beans are warmed, remove both from heat. take a tortilla and layer on beans, veggies, avocado, cilantro, and salsa. fold up ends and then roll into a burrito.
pair with the mexican cabbage salad, a side of salsa, and gluten free chips and enjoy!
mexican cabbage salad
½ head of green cabbage, thinly sliced or use a mandolin
¼ white onion, thinly sliced
5 radishes, thinly sliced
1 jalapeno pepper, finely chopped
1½ limes, juiced (only use juice)
1 tbsp olive oil
sea salt and ground black pepper
in a large bowl, combine all the ingredients and toss well. let stand 30 minutes before serving.
gluten free tortilla chips
food of life gluten free tortillas, cut into triangles like a pizza
unfortunately these tortillas leave a little bit to be desired on their own; however, they make really good chips and a great alternative to corn chips.
preheat oven to 365 degrees. brush cut tortillas with olive oil on both sides and then place on an oiled baking sheet. sprinkle with mexican seasoning and a little bit of sea salt. cook for 6 minutes in oven and serve. easy, breezy.