Tag Archives: Recipes

Healthy Purple Baked Potato Chips & Creamy Vegan Tasty Tuber Topping Dip Recipes

March 26, 2016 Leigh

These healthy recipes for purple baked potato chips and creamy vegan tasty tuber topping dip will transform your snack time into a guilt-free indulgence. They’re a great enticement for those store-bought fried chip lovers to take better care of their health, and for the picky eaters in your life… because who can resist purple food!? The tasty tuber dip is also the perfect topping for baked potatoes and can be prepared well in advance for ease of week night dinner preparation. All in all, this is a winning combination worth trying… if I do say so myself!

Purple Baked Potato Chip Ingredients:

5 purple fingerling potatoes, per plate full (or any fingerling potato)
olive oil (enough to lightly coat potatoes)
sea salt (or salt free seasoning)
dried garlic powder (optional)
dried onion powder (optional)

Tasty Tuber Topping Dip Ingredients:

2 cups unsweetened vegan coconut yogurt (or any variety of plain yogurt)
6 teaspoons extra virgin olive oil (or another healthy oil)
1 heaping tablespoon veganaise (or mayo)
2 teaspoons lemon juice (or lime)
½ cup shredded cheese (I used Follow Your Heart brand soy-free vegan.)
5 tablespoons fresh chopped chives (or 5 teaspoons dried)
½ teaspoon dried garlic powder
½ teaspoon dried onion powder
½ teaspoon ground black peppercorns
2 teaspoons sea salt (or 2 tablespoons salt free seasoning)

Purple Baked Potato Chip Instructions:

First, wash and scrub the potatoes well with a brush.

Slice them easily with a mandolin (or slice thinly by hand… the harder way).

Next toss the potato chips with enough olive oil to coat them lightly in a bowl with the seasoning.

Place the chips in an even layer over a baking sheet lined with parchment paper, and then sprinkle them with a light coat of seasoning.

Bake at 375ᵒ for about 25 minutes or so depending on your oven’s nature. (They will shrink a little and change color when they’re done… so keep an eye on them.)

Tasty Tuber Topping Dip Instructions:

Simply combine all of the ingredients.

Then blend everything with an immersion blender, or a standard one.

Scoop into a serving bowl, and garnish with extra chopped chives.

This tasty topping also makes the perfect baked potato filling. It’s great to make ahead, along with baked potatoes, when you know you be in late the next day. Just reheat the spuds and serve with bagged salad.

Who needs fried potato chips when these can be enjoyed guilt-free!? These are less expensive than the store-bought kind too! And… they are purple! Enough said.

“It was a one-eyed, one-horned, flyin’ purple” potato “eater, sure looks strange to me.”

Faithfully Yours,

Leigh

Recipes

Gluten-Free & Egg-Free Potato Pancake (aka- Kartoffelpuffer, Latke, Hash Brown Cakes, etc.) Vegan Recipe with Baked & Fried Versions for Oktoberfest

September 12, 2015 Leigh 1 Comment

Willkommen to a wunderbar meal of potato pancakes made without gluten or eggs! This allergy-friendly recipe is based on the fried kartoffelpuffers I grew up eating at Wurstfest in a small German town in the Texas Hill Country. Known the world over by many different names, these hash brown cakes can also be baked as a healthy and easy make-ahead dish. Serve up these tasty latkes with a variety of sweet and salty toppings for a hearty brunch buffet. Be warned… always make way more than you’ll think you need, and never expect any leftovers!

Ingredients:

6 medium or 5 large potatoes
1 onion
1 cup gluten-free flour blend (I used Namaste brand this time)
3 teaspoons sea salt (adjust according to sodium needs)
4 servings Ener-G brand egg substitute (= 8 tablespoons warm water + 6 teaspoons powder… or just use 3 chicken eggs)
grapeseed oil for fried version… or olive oil for baked version
Optional: sweet or salty toppings like apple sauce, sour cream, sauerkraut, cottage cheese, mixed berries, cheese, fruit syrup, goulash, sugar & cinnamon, etc…

Instructions:

Wash and peel the potatoes and onion.

Grate the potatoes and onion. (I’ve previously made these the hard way with an old-school grater and the easy way with an electric food processor. On this occasion, I went the eco-conscious direction with a vintage hand-crank shredder contraption that has actually been passed down 3 generations… and it still works beautifully!)

Soak the grated goodies in a bowl of cold water. (This reduces the starch content and adds crispness to the finished product.)

Mix 6 teaspoons egg substitute powder well with 8 tablespoons of warm water, until it becomes opaque white (or just crack and whip 3 eggs).

Mix this with the salt and flour. (I add salt to the batter, but if you have a family with vastly differing sodium requirements, just omit it in this step and salt them individually after cooking.)

Drain the potatoes (squeezing / pressing all the water out of it), and then add in the “egg” and flour blend. Mix this up really well.

Tastier Fried Version: Heat the oil and drop spoonfuls of batter into it. (Grapeseed oil is best for frying because of its high smoke point and neutral flavor.) Spread them flat with the back of a spoon. Flip them over when the edges have browned well. Drain them on clean cloth or paper towels before serving.

Healthier Baked Version: Fill oiled muffin cups ¾ full, and then brush or spray olive oil onto the top. (Olive oil is great for baking and will some impart flavor which isn’t infused the same way as with frying.) Convection bake them in a 350ᵒ oven for 35 minutes, and then broil them for 10 more minutes to brown and crisp the tops.

As a make-ahead breakfast test… I filled a 6 muffin cup pan with batter, covered it with clear wrap, and refrigerated it. (The rest of the batter was fried up on the stove.) The next day, I baked the batter filled tin in a toaster oven. It made perfect little hash brown cakes for breakfast without any morning effort.

Though the fried version is admittedly tastier, I’m thinking that baking a whole oven full would a be much easier way to prepare them for a brunch crowd.

These kartoffelpuffers were served with all beef knackwurst sausages made in Texas, Bavarian style sauerkraut, and homemade applesauce… and pretty parsley garnish.

Wunderbar!

Faithfully Yours,

Leigh

Recipes

Pan Asian Fresh Spring Roll with Veggies & Optional Cod Fish Recipe (Gluten-Free, Egg-Free, Soy-Free, Corn-Free, Peanut-Free, Nightshade Free, & Vegan Option)

September 6, 2015 Leigh

This allergy-friendly recipe for Pan Asian fresh spring rolls is a healthy alternative to the commercially available fried versions filled with little more than cabbage. It uses many of the same ingredients as my recipe for rice noodles with veggies and creamy coconut sauce (see it here), so its ingredients can be set aside without adding prep time. This makes it perfect for the next day’s lunch. It’s gluten-free, egg-free, soy-free, corn-free, peanut-free, nightshade-free, and it’s easy to make vegan and fish versions at the same time… so everyone gets what they want without worry or fuss!

Ingredients (for each fresh spring roll):

2 snow peas
1 teaspoon diced water chestnuts
2 tablespoons coleslaw mix (or shredded cabbage)
1 tablespoon diced cucumber
1 tablespoon matchstick cut carrots
1 teaspoon diced leeks (or onion)
1 rice paper wrapper + soaking water
2 peas sized dollops of fresh grated ginger (or chopped pickled ginger)
ume plum vinegar (or rice wine vinegar)
black or white sesame seeds (if allergic use hemp seeds)
Optional: 2 tablespoons sautéed wild-caught cod fillets
Serve with dipping sauces like teriyaki, coconut aminos, soyu, Chinese mustard, sweet & sour, etc…

Instructions:

Here I’ve laid out the ingredients for two fresh spring rolls (for those visually inclined individuals like myself). A big serving spoon is about a tablespoon in quantity (depending on your pattern style), but is much easier to measure long ingredients like matchstick cut carrots. One third of a serving spoon is about a teaspoon. (As an added bonus, it goes in the dishwasher!)

Spread a pea sized amount of grated ginger onto each snow pea, and be sure place them apart from each other in the wrapper… this keeps you from feeling concentrated ginger hellfire! (Check out my Pan Asian rice noodle recipe for a picture of my oh so necessary ginger grater that makes quick work out of any root!)

Soak each rice paper wrapper individually in warm water for about 5 seconds… until soft and pliable. Lift the wrap and lay it over a new plate. Sprinkle black sesame seeds onto the center of the wrap, and then layer on the fillings. (You can also sprinkle sesame seeds over the top once it’s finished.) Sprinkle some ume plum vinegar over the veggies.

Next, wrap it like you would a burrito… the two ends fold toward the center, and then the long sides fold one over the other. (It’s great cooking for crafters because it’s like kitchen origami… where it’s okay to play with your food!) Place it in the refrigerator for about 1 hour to settle in before chowing down with your favorite dipping sauce. Enjoy!

Faithfully Yours,

Leigh

P.S. You can also totally just ignore my list of ingredients and throw in whatever you feel like… as in leftover take out combined with bagged salad!

Recipes

Pan Asian Rice Noodles with Veggies & Creamy Coconut Milk Sauce + Optional Cod Fish Recipe (Gluten-Free, Egg-Free, Soy-Free, Corn-Free, Peanut-Free, Nightshade-Free, & Vegan Option)

September 6, 2015 Leigh 2 Comments

This allergy-friendly recipe of Pan Asian rice noodles is loaded with veggies that are made delicious with the addition of creamy coconut milk sauce. Sautéed wild-caught cod is an easy addition for the non-vegans to devour. It makes a dish lovely enough for company, but is also healthy enough to serve to family alone. Just be sure to save some of the ingredients for fresh spring rolls for the next day’s lunch (see my recipe here). It’s also gluten-free, egg-free, soy-free, corn-free, peanut-free, and nightshade-free for everyone to enjoy without worry!

Sauce Ingredients:

14 ounce can coconut milk (liquids & solids mixed, if allergic use plain yogurt)
⅓ cup granulated sugar (cane, white, coconut, etc.)
4 tablespoons ume plum vinegar (or rice wine vinegar)
1½ tablespoons lemon juice (or lime)
½ inch knob of fresh grated ginger (or chopped pickled ginger)
2 teaspoons sea salt (adjust for taste or sodium needs)

Other Ingredients:

8 ounce can bamboo shoots
5 ounce can sliced water chestnuts
28 ounces coleslaw mix (or shredded cabbage)
1½ cups snow peas
1½ cups diced cucumber
1 cup matchstick cut carrots
1 cup diced leeks (or onion)
16 ounce box rice stick noodles (or other variety)
Optional: 4 pieces wild-caught cod fillets (or other white fish) + grapeseed oil for sautéing + sliced almond garnish

Instructions:

Wash, dice, and grate everything that needs it. (Note my oh so necessary ginger grater that makes quick work out of any root!)

Cook the rice stick noodles according to the package instructions… being careful not to overcook them into mush. (These are also known as banh pho, and are gluten-free as well as vegan because they’re made with only rice flour and water.)

Dear vegans: skip this part… Sear the cod fillets on both sides, and then lower the heat and sauté 4-5 minutes in grapeseed oil… until the flesh is opaque and flakes easily. (Grapeseed oil is great for any stovetop cooking because it has a neutral flavor and a high smoke point that will not become carcinogenic with high temps like many other oils.) Sprinkle with sliced almonds and sesame seeds if desired.

Make the sauce by dissolving the sugar in the vinegar and lemon juice over low heat. Add in the coconut milk (all portions of liquid and solid from the can) and mix well. Next add the salt and grated ginger, and mix well. Then add all of the veggies, stirring well.

When the rice noodles have finished cooking, drain them into a colander, and then place them back into the same warm pot. Next pour in the sauce veggie mix, and stir well.

Serve it right from the stove, or transfer it to a pretty dish layering the fish atop the pasta. Here it’s served family style as a centerpiece in my Pan Asian Inspired Indigo Shibori & Wooden Themed Tablescape (Perfect for Luncheons & Informal Dinners). Enjoy!

Faithfully Yours,

Leigh

P.S. Don’t forget to set aside some of the above ingredients for a healthy and tasty lunch like this one tomorrow!

Recipes

Creamy Macaroni Salad Recipe (Gluten-Free, Vegan, Egg-Free, Dairy-Free, Soy-Free, Nut-Free, Pepper-Free)

August 24, 2015 Leigh

This allergy-friendly creamy macaroni salad recipe is so tasty that no one will be able to tell that it’s vegan, egg-free, dairy-free, soy-free, nut-free, pepper-free, and gluten-free. It’s the perfect make-ahead and take dish for everyone to enjoy at picnics or pot-lucks because it’s vegan, celiac and allergy-friendly, and has no egg or dairy to trigger food poisoning… because who would want to be responsible for that!

Ingredients:

8 ounce box gluten-free egg-free elbow macaroni (try Andean Dream rice & quinoa pasta, or any variety)

1½ cups chopped celery (a must for crunch)

¾ cup diced leeks (or spring onions, shallots, red onion)

¾ cup diced sun-dried tomato stuffed green olives (or pimento stuffed olives)

½ of my prepared Creamy Salad Dressing Recipe (For Green Salad, Broccoli Salad, Macaroni Salad) Gluten-Free, Vegan, Egg-Free, Dairy-Free, Soy-Free, Nut-Free, Pepper-Free (Click here to see it!)

Instructions:

Gather, wash, and chop your ingredients while your pasta is boiling. (I like the Andean Dream quinoa pasta for this recipe, because it doesn’t get mushy when sauced. Follow the package instructions carefully for boil time to keep it al dente.) Rinse the pasta with cool water in a colander after cooking.

Prepare a ½ portion of my Creamy Salad Dressing Recipe (For Green Salad, Broccoli Salad, Macaroni Salad) for this macaroni salad. (For a larger crowd, use a whole recipe of dressing with a double recipe of the macaroni salad.)

Mix everything together well. (Use a soft silicone spoon with a folding motion to prevent pasta tearing.)

Make both my macaroni and broccoli salads using just one recipe of my creamy dressing. Pair them with a baked chicken breast for a complete meal.

Make the broccoli and macaroni salads the day before a gathering for even greater flavor as the ingredients have had time to meld… and so you can indulge in more sleep the next morning.

Take any of my allergy-friendly salads to picnics and pot-lucks, and be assured that no one will go home sick by your hand. (Egg-based mayo + outdoors = food poisoning threat… so not fun for anyone.)

Remember to keep calm and picnic on!

Faithfully Yours,

Leigh

Recipes

Creamy Broccoli Salad Recipe with Vegan & Turkey Bacon Options (Gluten-Free, Egg-Free, Dairy-Free, Soy-Free, Nut-Free, Pepper-Free)

August 24, 2015 Leigh

This allergy-friendly creamy broccoli salad recipe is so tasty that no one will be able to tell that it’s vegan, egg-free, dairy-free, soy-free, nut-free, pepper-free, and gluten-free. Make it vegan friendly or add turkey bacon to punch up the flavor, and you can even chop the broccoli smaller to disguise it from picky eaters. It’s the perfect make-ahead and take dish for everyone to enjoy at picnics or pot-lucks because it’s celiac and allergy-friendly, and has no egg or dairy to trigger food poisoning… because who would want to be responsible for that!

Ingredients:

1½ pounds fresh broccoli tops (blanched for color & health)

1⅓ cup golden raisins (or purple raisins, or craisins)

1 cup diced leeks (or spring onions, shallots, red onion)

¾ cup sunflower seeds / kernels (raw or toasted)

½ of my prepared Creamy Salad Dressing Recipe (For Green Salad, Broccoli Salad, Macaroni Salad) Gluten-Free, Vegan, Egg-Free, Dairy-Free, Soy-Free, Nut-Free, Pepper-Free (Click here to see it!)

* Optional: ⅓ pound chopped turkey bacon (or vegan bacon, bacon bits, regular bacon)

Instructions:

Gather and wash your ingredients then dice the leeks. Blanch the broccoli tops in boiling water for a few seconds… or quickly microwave them, I won’t tell. Chop the broccoli into smaller pieces to get your picky eaters to devour their veggies… but you might just want to call it “creamy salad”! (Bagged broccoli tops are an easy shortcut. I used half of a 3 pound bag from Costco.)

If you’re using bacon… bake, grill, or pan fry it, and then chop it up. (It’s easy to split a recipe into two bowls… one for the vegans, and one for those who think no meal is complete without meat!)

Prepare a ½ portion of my Creamy Salad Dressing Recipe (For Green Salad, Broccoli Salad, Macaroni Salad) for this broccoli salad. (For a larger crowd, use a whole recipe of dressing with a double recipe of the broccoli salad.)

Mix everything together, and refrigerate until ready to consume. (This is such a great make-ahead and take dish.)

Here is the broccoli salad in its vegan form… no bacon!

This is the omnivore’s broccoli salad… bacon, bacon, bacon, and more bacon!

Make both my macaroni and broccoli salads using just one recipe of my creamy dressing. Pair them with a baked chicken breast for a complete meal.

Make the broccoli and macaroni salads the day before a gathering for even greater flavor as the ingredients have had time to meld… and so you can indulge in more sleep the next morning.

So just keep calm and picnic on!

Faithfully Yours,

Leigh

Recipes

Creamy Salad Dressing Recipe (For Green Salad, Broccoli Salad, Macaroni Salad) Gluten-Free, Vegan, Egg-Free, Dairy-Free, Soy-Free, Nut-Free, Pepper-Free

August 24, 2015 Leigh

This allergy-friendly creamy salad dressing recipe is so tasty that no one will be able to tell that it’s vegan, egg-free, dairy-free, soy-free, nut-free, pepper-free, and gluten-free. It’s the perfect touch for any combination of salad fixings, and a half-portion serves as the base for each of my broccoli salad and macaroni salad recipes. They are the perfect make-ahead and take dishes for everyone to enjoy at picnics or pot-lucks because they’re vegan, celiac and allergy-friendly, and have no egg or dairy to trigger food poisoning… because who would want to be responsible for that!

Ingredients:

1½ cups soy-free vegan mayonnaise (try the Follow Your Heart brand, or any mayo)

½ cup unsweetened vegan coconut yogurt (or any plain or unsweetened yogurt)

¼ cup lemon juice (or lime juice)

2 tablespoons Dijon mustard (or stoneground mustard)

2½ teaspoons granulated sugar (cane, coconut, white, etc…)

2½ teaspoons sea salt (adjust for taste & sodium needs)

1 teaspoon celery seed (a great salad staple for a spice cabinet)

Instructions:

Gather the ingredients, and feel free to make any substitutions you need to. (I used a healthier mayo and combined it with yogurt to add good probiotics. It also cut out some calories without cutting any flavor at all… trust me, my grandmother would definitely let me know if it had.)

Mix the measured ingredients well, and feel free to add some of your favorite herbs to complement the salad fixings you’re pairing them with.

I like using an elegant gravy boat to serve dressing on the side… it’s less likely to end up on your tablecloth!

This particular salad contains organic romaine lettuce, heirloom cherry tomatoes, prepared beets, artichoke hearts, sprouted pumpkin seeds, dried parsley… and of course my creamy salad dressing.

My Creamy Macaroni Salad Recipe (Gluten-Free, Vegan, Egg-Free, Dairy-Free, Soy-Free, Nut-Free, Pepper-Free) uses a half portion of my prepared creamy dressing.

Also using a half portion of this creamy dressing is my Creamy Broccoli Salad Recipe with Vegan & Turkey Bacon Options (Gluten-Free, Egg-Free, Dairy-Free, Soy-Free, Nut-Free, Pepper-Free). Chop the broccoli into smaller pieces to get your picky eaters to devour their veggies… but you might just want to call it “creamy salad”!

Make both my macaroni and broccoli salads using just one recipe of this creamy dressing. Pair them with a baked chicken breast for a complete meal.

Make the broccoli and macaroni salads the day before a gathering for even greater flavor as the ingredients have had time to meld… and so you can indulge in more sleep the next morning.

Just keep calm and picnic on!

Faithfully Yours,

Leigh

Parties & Tablescapes

Colorful Indoor Picnic Party Tablescape Perfect for Rainy Days or Texas Temps!

August 24, 2015 Leigh

This colorful indoor picnic tablescape makes a party perfect on rainy days or in soaring Texas temps. As a matter of fact, that is exactly what brought this vibrant alfresco celebration inside. No one really wanted to sit on dry itchy grass with hot dusty wind from triple digit heat laminating one’s face with excessive humidity. The risk of West Nile tainted mosquitos, fire ants, pesky flies, even thunderstorms rolling in led to the request of a placid gathering soothed with the luxuries of air conditioning and comfy chairs. Admittedly, the modification made for the loveliest of afternoons in cheerful celebration of summer.

Large prints of watercolor paintings brought the brilliant colors of sprightly blooms inside.

A handcrafted banner (click here for tutorial & template) set a playful mood aloft a side table topped with madras plaid napkins and a fruit crate that secured a vintage woven picnic basket filled with the surprises of sweet treats for dessert.

An indoor ficus tree was delightfully strung with lights of multi-colored string orbs just as one would trim a courtyard. Embroidered patchwork tuxedo cat pillows in Warhol tradition honored a beloved friend who passed on.

A brightly woven picnic blanket was employed as a tablecloth and set with yellow dinner plates that shined like midsummer suns. Appetite stimulating red salad plates and handmade napkin rings (see the tutorial here) filled with more madras plaid napkins were layered atop that. Coordinating crocheted hearts adorned glass drinking jars fitted with purposely mismatched lids and paper straws.

Delightfully oversized clothespins supported banner matching pinwheels (click here for tutorial & template) which contributed to the illusion of a cool circulating wind. A cast iron bluebird of happiness, wearing its heart on its sleeve, sang away the blues amidst glowing red votives filled with LED tea-lights. Completing the centerpiece was a coke bottle carrier repurposed with tiny vases to hold fresh red gerbera daisies.

Remember when foul weather spawns, just to keep calm and picnic on!

Faithfully Yours,

Leigh

P.S. For allergy-friendly picnic food try these recipes:

Creamy Macaroni Salad Recipe (Gluten-Free, Vegan, Egg-Free, Dairy-Free, Soy-Free, Nut-Free, Pepper-Free)

Creamy Broccoli Salad Recipe with Vegan & Turkey Bacon Options (Gluten-Free, Egg-Free, Dairy-Free, Soy-Free, Nut-Free, Pepper-Free)

Creamy Salad Dressing Recipe (For Green Salad, Broccoli Salad, Macaroni Salad) Gluten-Free, Vegan, Egg-Free, Dairy-Free, Soy-Free, Nut-Free, Pepper-Free

Recipes

“Nacho Average Fiesta Dip” & Spicy Nachos Compuesto (Dairy, Corn, Red Pepper, & Gluten-Free) Easy Appetizer for Cinco de Mayo Fiesta

May 2, 2015 Leigh 1 Comment

My “nacho average fiesta dip” is the main ingredient for my spicy nachos compuesto, and it proves that you don’t need to add red pepper to get a spicy kick out of Tex-Mex. And they make perfecto Cinco de Mayo appetizers because they’re not only quick and easy to make, but are also free of other allergens (like dairy, corn, and gluten) that are so typical of Mexican cuisine. So feel free to indulge without feeling indulgent… & ¡Fiesta forever!

“Nacho Average Fiesta Dip” Ingredients:

7 ounces canned vegan refried black beans (the vegan varieties have no lard added… or try pintos, or make fresh)
7 ounces canned fire roasted crushed tomatoes (or use freshly chopped and roasted)
8 ounce package gourmet soy-free vegan cheddar shreds (this kind doesn’t have canola, soy, or milk casein protein… but use any variety of cheese you prefer)
1 tablespoon lemon juice (or lime)
1 teaspoon ground ginger
1 teaspoon onion powder (or 1 tablespoon fresh)
1 teaspoon garlic powder (or minced fresh)
1 teaspoon ground peppercorns
1 teaspoon sea salt (or salt substitute)
2 teaspoons dried cilantro (or 1 tablespoon fresh)
chips, crackers, or veggies for dipping (try a corn & gluten-free alternative like bean and rice chips)

Spicy Nachos Compuesto Ingredients:

diced green onion
diced tomatoes
fresh cilantro
sliced black olives
shredded lettuce
chips (try corn-free bean and rice chips like these Beanitos)
prepared “Nacho Average Fiesta Dip”
optional: vegan yogurt or sour cream
optional: guacamole (try my spicy recipe that’s red pepper free here)

“Nacho Average Fiesta Dip” Instructions:

Gather all your ingredients and mix them together.

Heat the mixture until the cheese melts. (I used a microwave on 80% power stirring every 2 minutes, for a total of 8 minutes… but a saucepan on a stovetop works well too.)

Blend the hot mix until the cheese is indistinguishable from the beans and rice. (I, of course, used my handy-dandy immersion blender.)

Transfer to a serving dish and garnish with sliced olives, cilantro, and fresh ground peppercorns.

Serve with freshly cut veggies, crackers, or your favorite chips. (I used beautifully dark “Beanitos” made in Austin because the bean and rice combo make a complete protein, at 4 grams per serving… plus they’re yummy.)

Spicy Nachos Compuesto Instructions:

Arrange an overlapping layer of chips onto a dish, and spoon hot “Nacho Average Fiesta Dip” over the top. Add the remaining ingredients in amounts that suit your taste-buds.

I had yogurt on hand and guacamole already made, but the nachos didn’t even need them. The Fiesta Dip had all the flavor I craved. Try tasting the chip-dip combo before loading yours up.

All of that salad-like part (lettuce, tomato, olives, green onion, and cilantro) that makes up the compuesto part of the nachos transforms this recipe from a snack into a meal… and therefore a guilt-free indulgence.

¡Yo quiero spicy nachos!

Faithfully Yours,

Leigh

P.S. Try my Healthy Tex-Mex Cilantro Chicken Spinach Quesadilla Recipe (Dairy, Red Pepper, Corn, & Gluten-Free) Easy Appetizer for Cinco de Mayo Fiesta as well!

Recipes

Healthy Tex-Mex Cilantro Chicken Spinach Quesadilla Recipe (Dairy, Red Pepper, Corn, & Gluten-Free) Easy Appetizer for Cinco de Mayo Fiesta

May 2, 2015 Leigh 1 Comment

This cilantro chicken quesadilla is the latest in my healthy undercover veggie series because it gets spinach haters to eat like Pop-eye. And you don’t have to strong-hold the recipe to make it gluten-free and dairy-free… just switch out a few simple ingredients so that everyone may enjoy it. This makes it the perfecto appetizer for a fabuloso Cinco de Mayo Fiesta. It’s one of my favorite delicioso lunches because it’s so quick and easy to make. So let this recipe send you to Tex-Mex heaven too… guilt free!

Ingredients (for each quesadilla)

2 brown rice tortillas (or any variety of wrap you like)
a few ounces gourmet vegan soy-free cheddar shreds (this kind doesn’t have canola, soy, or milk casein protein… but try any variety of cheese you like)
½ sliced baked chicken breast (see my sautéed greens with chicken recipe for instructions, or use any ground meat)
1 ounce thawed frozen spinach (or use less fresh spinach)
⅛ of a diced onion (or use green onion, leeks, dried onion…)
a few sprigs of fresh cilantro (or dried, to sprinkle with the onion or top as garnish)
optional spices: sea salt, ground peppercorns, garlic powder (to sprinkle inside the quesadilla)
½ diced tomato (or salsa to top the finished quesadilla with)
optional: vegan unsweetened yogurt or sour cream topping
optional: guacamole topping (try my spicy recipe that’s free of red pepper here)

Instructions:

First gather all the ingredients then wash and chop the veggies. (I’ve used frozen spinach here because it’s easy to keep on hand for impromptu meals, being frozen means it’s retained all of its nutrients, more quantity may be added than if using fresh, and it doesn’t need to be washed and dried before cooking. Microwave it if you like, but definitely chop it into smaller bits.)

Lightly spray a skillet with oil and place it over medium heat. (Here I’ve used a ceramic variety, but the non-stick types work well.) Line it with your first layer of tortilla, and then sprinkle half of the cheese evenly over it.

Layer the chopped spinach over the cheese. Then dust it with spices according to your preferences.

Scatter the diced onion across the spinach layer. Add cilantro if not using it as garnish… or do both!

Then distribute the chicken over the onion. (Think about cooking extra chicken to slice and freeze for easy last minute lunches like this one.)

Add the remainder of the cheese. (An even layer acts like a glue for the tortilla.)

Top with the last tortilla and press it down with a large spatula as it cooks through. (Using a cast iron press is another option.) When the quesadilla has heated thoroughly enough to stick together, flip it over quickly with a large spatula. This side won’t take as long to cook… it will be done when it has browned nicely.

Transfer the finished quesadilla to a cutting plate and slice into equal triangles like a pizza. Serve it in the round or stacked in a pretty arrangement like this.

Offer bowls of toppings like guacamole, yogurt, sour cream, salsa, diced tomatoes, and fresh cilantro… or add dollops and sprinkles to each slice.

I like to smother flavor toppings onto each triangle then grind fresh peppercorns over the top… and the cilantro is not only a pretty garnish but adds a distinct burst of flavor.

Keep a bunch of these warm in a low temp oven to serve all at once for your Cinco de Mayo Fiesta… or just make them for yourself as mouthwatering meal that only seems indulgent!

Faithfully Yours,

Leigh

P.S. Holy guacamole! I’ve been seeing a new commercial that erringly pronounces the G in that green goodness over and over and over. If any of you out there are now wondering which way is right way to say it… think Fozzie Bear and begin the word with “wocca”. “Muchas gracias amigos!” on behalf of my Texan ears. 🙂

P.P.S. And if you crave more Tex-Mex… try my “Nacho Average Fiesta Dip” & Spicy Nachos Compuesto (Dairy, Corn, Red Pepper, & Gluten-Free) Easy Appetizer for Cinco de Mayo Fiesta.

Living Faithfully ~ Embracing Creativity