Yesterday was one of those “get things done” days and food was high on the to-do list! First, I spent time in the kitchen prepping my Healthy Layered Mediterranean Dip that I was going to be making on today’s WBIR/Mornings with Fox 43. Its more involved than just preparing the recipe in that you have to make a version that is camera ready and then have another set of ingredients to make on hand. The hardest part is determining how you will plate it and making sure you pack everything you need. Oh, and you have to make something you can actually demonstrate in a 4 minute segment. I’ve been doing it for over 4 years now I love it. Here is the link to this delicious recipe on my blog…
Since Monday is trash pick up, Sunday is usually clean out the fridge day. I found a little leftover salmon, brown rice, and veggies from my Salmon and Veggie foil packs the other night and some leftover broccoli that I fed my granddaughters. I put that all in one bowl, crumbling the salmon, and warmed it in the microwave. Topped with hot sauce, thus made an amazingly satisfying lunch!
For dinner, I wanted to create something I’ve never had before that was mostly plant-based and that Jeff would enjoy as well. We both love Mexican food but I’ve had a hard time finding tortillas that aren’t highly processed besides corn. Here is where Ezekiel Sprouted Grains Tortillas came in. They were a game changer because they aren’t processed and are backed with protein.
Time to make some plant-based quesadillas!
Spinach, Mushroom, and Jalapeño Quesadillas
- 1 tbsp olive oil
- 1/2 cup onion chopped
- 1 jalapeño, chopped
- 2 tbsp organic vegetable broth
- 1 cup mushrooms, chopped (I used shiitake)
- 4 oz can green chili’s
- 2 cup spinach, chopped
- 1 tsp hot sauce
- 1 tsp cumin
- 1 tsp onion powder
- 1 tsp each of salt and pepper
- 4 large tortillas, preferably whole wheat or Ezekiel Sprouted Grains
- 1/2 cup mozzarella pearls (or just freshly shredded)
- 1/2 cup cheddar, freshly shredded
Preheat oven to 400 degrees. Spray a large baking sheet with olive oil.
Heat olive oil in a medium skillet and sauté onions and jalapeño on low for about 5 minutes.
Add in vegetable broth, mushrooms and green chili’s, cooking for an additional 2-3 minutes.
Add spinach, hot sauce, cumin, onion powder, salt, and pepper. Sauté for about 2 minutes or until spinach is wilted.
On a tortilla, spread 1/4 of the mixture on one side of the tortilla. Top with some of the mozzarella and cheddar.
Fold in half. Repeat with remaining tortillas. Note: I only made 3 tortilla and saved a little of the mixture for scrambled eggs later in the week.
Place on baking sheet and bake for 6 minutes. Turn over and then bake an additional 6 minutes.
Serve with a side of avocado and your favorite beans. I drained and rinsed a can of pinto beans then added some green chilis and simmered with some vegetable broth. Soooo good!
Bottom Line: If you had told me a month ago, that I would love this so much, I wouldn’t have believed you! It was absolutely delicious! Even Jeff loved it! If you aren’t doing the whole plant-based diet, I would definitely try this with regular whole wheat tortillas. I can’t wait to make this again! I’m thinking a poached egg would be a great addition on the side!