I really don’t miss bread.
That says a lot coming from someone who practically existed on solely on grains for most of the middle ‘90s. Bagels, bread, cereals, pasta…you name it, I lived on it. (Remember the low fat craze? Total bunk!)
As I have taken on a gluten free diet, I have found it fairly easy for myself. I had been weaning off bread for a while just somewhat naturally, so I haven’t really been looking to replace gluten foods. Truth be told, I really haven’t eaten that many in ages – a healthy diet full of whole fruits and vegetables pretty much has killed my refined carb cravings. I crave kale, avocados, mangos, and sweet potatoes (truly, I do). But, I am not just me. I also have 2Chili to consider, and I can’t ask him to give up gluten. I can ask him to do a lot of things, but, going gluten free is most definitely a no-go for 2ChiliBreadBowl.
We don’t have a kitchen right now, so there isn’t much concern for the present. I have been on an unintentional raw foods diet. I generally pack a lunch/dinner, and join him where ever he wishes do dine (usually, Subway). But, there will be a day in our future where we’ll have a kitchen again and I’m thinking about how to address some of our old favorite meals with a gluten free lens.
While on vacation at a rental house in Bend, I went a little crazy. I hadn’t cooked in months (months!) and it was time to create. After the green juice made in the Ninja Mega, I tackled a gluten free quesadilla with the ingredients we had on hand. I went to the store and bought a random assortment of things with no real purpose, and this was the result.
Wait, let’s take a step back, shall we? I should use a disclaimer here. I’m using the term quesadilla, but the ingredients are not what you might find in a typical quesadilla – this is more of a Mediterranean spin on a quesadilla, I guess you could say. It’s sort of a crepe, sort of a quesadilla. Mediterranean fusion, I’m going to label this. <sarcastic font>
Whatever it is, it is delicious, easy, and packed with nutrition. That is winning no matter your position on gluten, now isn’t it?
Mediterranean Inspired Gluten Free Quesadilla
I used all organic, but that is not required.
- 1 tablespoon butter (you could also use olive or coconut oil. I happened to have organic grass fed butter, so that is what I used)
- 1 red bell pepper
- 2 handfuls baby spinach
- 1/2 cup sliced white or cremini mushrooms
- 1 small sweet potato
- 1 oz Mediterranean-spiced feta cheese (I found this at Trader Joe’s)
- 1 gluten-free tortilla
- Note: I had store-bought oat tortillas, but you can make these tortillas with gluten free oat flour and water – here is a recipe, just omit the taco seasoning and add about a tablespoon of sugar instead
This all comes together in the time it takes to cook the sweet potato
- Wash and pat dry all your produce
- Poke holes in the sweet potato with a fork to allow for venting, and cook in the microwave on high for 5-6 minutes
- Mean time, heat the butter over medium heat in a large skillet until melted and add mushrooms and peppers and sauté until they start to soften up
- Add spinach and sauté until wilted
- Remove mixture from the skillet (put in a small bowl – just briefly) and add the flat tortilla to the pan and then place the mixture on top of one half of the tortilla
- Scoop the insides out of the sweet potato and add to the mixture (it will be somewhat clumpy – don’t stir, just drop in)
- Sprinkle mixture with feta cheese and fold over the half of the tortilla with no mixture on it
- Remove from the skillet with a wide spatula (a pancake flipper would be good), as gluten free tortillas can tend to tear easily
- You may have more mixture than space on your tortilla – this is okay! Just add it to the side and go about your day.
You could go any number of ways with the tortilla on this one, but this calculation includes a gluten free tortilla that is 130 calories. Just use this as a guidepost. Click to enlarge.