I actually first made these for Cinco de Mayo two weeks ago. The ladies I was feeding, however, devoured the entire dish before I had the chance to take a photo. So, on this rainy Sunday, with a hankering for Mexican food that I just can’t seem to kick, I made them again. My roommate, to say the least, was quite happy to test them out for a second time.
I’ve been on a fig kick lately and what goes better with figs than cheese? Nothing. So, I decided to combine the two with my favorite green of late, arugula, and make some quesadillas in Ezekiel tortillas. I love the flavor and texture of these tortillas (and all Food For Life products for that matter) and more importantly, they are made from pure sprouted grains. This was an extremely simple dinner to make– all it requires is placing tortillas on a baking sheet lined with parchment paper, adding the toppings, and baking for 35 minutes. Here’s how I put these guys together…
An old friend came over for dinner last night and he happens to be just as health conscious an eater as I am these days. I had a hankering for veggie burritos and when I mentioned my idea to him, he expressed more excitement than I could ever expect, so burritos it was!
Making my own quinoa pizza dough has been on my list of recipes to try for a while now. I had every intention of finally trying this last night. That was until i got home late and tired and wanting to make something quick to eat. Enter the easy, yet still healthy alternative: ezekiel tortillas.
A few months ago, I took a trip to Israel with my family. I was really inspired by the food there — although, I think being there during Passover made me swear off of matzoh for good. My favorite places were all of the little hole in the wall cafes that served nothing but ten different kinds of hummus. We were lucky enough to be with friends who knew of the best ones to take us to. If you haven’t noticed yet, we can also add hummus to the list of foods that I’m crazy about, so needless to say, this was like food heaven for me.