Tasty Tortillas

These babies are tasty enough to knock your little socks off, I just couldn’t get enough of them last night and after one bite, I was in tortilla heaven.

I love experimenting in my tiny Manhattan kitchen with odds n’ ends that I have in my pantry. It keeps my meals exciting and my taste buds curious… to say the least.  Last night, I simply reached for a jar of salsa, refried beans and tortillas-the rest was left to my imagination, which always seems to run wild with condiments and mix-ins.  I had a nice pint of strawberries in my fridge, which added a perfect touch of sweetness to my dish.

I hope you enjoy this warm n’ tasty tortilla; the best part is the melted soy cheese- a the perfect way to warm up on a chilly September day.

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Ingredients

  • Tortillas (Gluten Free/ Whole Wheat)
  • 1 can Amy’s Organic Refried Beans
  • Fresh strawberries, sliced
  • Fresh or Frozen Spinach
  • Slivered Carrots
  • Greek Yogurt
  • SoyaKaas Gluten Free/Dairy Free Cheddar Cheese
  • Fresh Scallions, chopped
  • Fresh Cilantro, chopped
  • Fresh Avocado, sliced
  • Amy’s Organic Corn and Bean Salsa

Directions

  • Pre-heat oven to 400 degrees.
  • Line a baking sheet with aluminum foil.
  • Place tortilla onto center of plate and spread re-fried beans over the entire surface.
  • Add sliced strawberries, carrots, scallions, avocado slices, cilantro, cheese and spinach atop of the beans.  Top with another tortilla.  Press down on the tortilla gently.
  • Place tortilla in the oven for 5-7 minutes or until cheese is melted and tortilla is crispy.
  • Finish off with a few dollops of salsa, mashed avocado and Greek yogurt.
  • Enjoy!
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Summer Basmati Fruit Salad

A perfect appetizer, side dish or dessert…What a dish!   For an appetizer, simply create a spread of pitas, tortilla chips and crackers for dipping.  If using this recipe for a side dish, simply place into a serving dish and pair with your choice of protein.  For a tasty dessert, serve this fruit salad atop vanilla soy ice cream or sorbet.

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Ingredients

  • 1 cup Basmati Rice, cooked
  • 1/s cup Purple Cabbage, chopped
  • 1 Mango, peeled and sliced
  • 1 Apple, cored and sliced
  • 1/4 cup Honey
  • 2 Tbsp. Sesame Seeds
  • 1/4 cup Slivered Almonds
  • 3 Tbsp. Balsamic Vinegar
  • 1/4 cup Dried Cranberries
  • 1 cup Greek Yogurt, plain
  • 1/4 cup Coconut Milk
  • 6 Strawberries, sliced
  • 1 Kiwi, peeled and sliced
  • 5 Basil leaves, finely chopped
  • 1 Scallion, chopped
  • 1/3 cup Unsweetened Coconut shavings
  • Nu-Salt and pepper, to taste

Directions

  • In a medium-sized bowl, whisk together balsamic vinegar, coconut milk, Nu-Salt, pepper and Greek yogurt.  Add in honey and continue to stir.
  • In a large, deep bowl, add all other ingredients.  Be sure to gently mix as you slowly add in the yogurt mixture.   Gently toss until mixture has completely coated the rice and fruit.
  • Serve chilled.
  • Enjoy!

Eating a Rainbow of Colors

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By now, we’ve all heard, “Eat your Veggies”, well there’s a whole rainbow out there of amazing produce known as Superfoods.  Incorporating these babies into your daily diet can fight cancer, improve your memory, and keep those nasty colds away.  So, what are these superfoods that everyone is talking about?

Superfoods are fruits and veggies that are full of antioxidants.  It’s easy to incorporate their rainbow variety into your diet; simply mix n’ match various colors for a plate that is not only pleasing to the eye, but your stomach, as well. 

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Yellow and Orange

  • Oranges
  • Cantaloupe
  • Butternut Squash
  • Sweet Potatoes
  • Corn
  • Carrots
  • Apricots
  • Our yellow and orange fruits and veggies are packed with antioxidants that boost our immune systems and provide a nice, big dose of Vitamin C.  Moreover, eating fruits and veggies of these colors help ward off age-related eye disease.  I personally love cooking Butternut Squash and making my Butternut Squash Fries, which can be prepared in minutes and popped into the oven.  Another easy way to incorporate these colors into your diet is combining the above fruits into a smoothie.

    Green

    • Avocados
    • Asparagus
    • Cucumbers
    • Leafy Greens
    • Green Peppers
    • Spinach
    • Broccoli

    These greens help relieve the effects of serious eye ailments such as cataracts and macular degeneration.  Moreover, they help clear the arteries that keep blood flowing to your brain.  My favorite way to incorporate greens into my meals is sauteing spinach and collard greens with garlic and pine nuts.

    Tan and White

    • Parsnips
    • Turnips
    • Cauliflower
    • Onions
    • Mushrooms
    • Bananas
    • Garlic

    These guys  may not have a lotta color to them, however, they pack a serious antioxidant punch with phytonutrients that help protect the heart and fight cancer.  My favorite way to eat the “whites and tans” is to roast parsnips in the oven with a sprinkle of cinnamon and chili powder.

    Blue and Purple

    • Blueberries
    • Raisins
    • Purple Grapes
    • Purple Potatoes
    • Eggplant

    These blue food friends supply us with a healthy dose of antioxidants, which are beneficial for memory and motor function.  I personally love to cook Eggplant Parm–(the gluten free/dairy free way), of course.

    Red

    • Tomatoes
    • Cherries
    • Strawberries
    • Watermelon
    • Radicchio

    Red fruits and veggies contain lycopene and flavonoids are important antioxidants to help fight diseases and various cancers.  Try a rice dish with garlic, pine nuts, olive oil, and tomatoes.

    What’s your favorite way to incorporate a rainbow into your daily diet?