Guess who’s on her second day in a row of eating completely vegan…
THIS GIRL. That’s right.
Talking about changes? Let’s keep going.
- I’m listening to country music right now to get prepared for line dancing later tonight.
- I’ve been practicing yoga at least twice a week for the past month. Like, taking each session seriously, breathing into each pose, focusing on my body’s needs, all that fun stuff. Read more about that later.
What hasn’t changed is my love/obsession with nut butter. In fact, I think have about nine jars of peanut/almond/sunflower seed butter in my pantry right now…
Which is the perfect amount, considering I eat some of it at least once a day. Also, a month ago I ordered a 4-pack of these gluten-free brown rice tortillas off of Amazon to make sure I stay stocked up since many of the stores around here don’t usually carry them.
Stacks upon stacks of brown rice tortillas + jars upon jars of nut butters = mouth-watering, warm, crispy VEGAN QUESADILLAS.
These are crazy-good, people. If nut butter and rice cakes are an amusement park, then these quesadillas are Knott’s Berry Farm, Disneyland, Six Flags, and every single country-fair combined.
Yeah, like, magical. And what’s really cool is that this recipe was a total experiment. I was looking for a way to make brown rice tortillas not taste like cardboard.
I think I nailed it.
Anyway, I need to finish some homework before I tune into my inner line-dancing country girl. Sorry, Dad, it happened.
Last thing – for this recipe, please don’t hesitate to add as much nut butter as you want. The other day, I measured how much nut butter I actually eat with breakfast, and it makes the recommended 2 tablespoons look like 2 teeny tiny teaspoons.
Whatevs, bro. Girl’s gotta’ get her protein in somehow.
Bye, friends! Let me know what you think!
Makes 1 serving
1 brown rice tortilla
3 tbsp. nut butter (yes, more than the recommended serving size)
Coconut oil, for greasing the pan
1 tsp. cinnamon, for garnish
Optional add-ins: chocolate chips, shredded coconut, raisins
1. Heat a large nonstick pan over medium high heat.
2. Fold the tortilla in half so that you have two symmetrical pieces. Spread the nut butter evenly on both the pieces. Sprinkle with cinnamon and your choice of add-ins and fold each piece in half again.
3. Lightly grease the pan with coconut oil and lay the pieces on the pan. Let them cook for 2-3 minutes, until each side is golden and crispy.
4. Remove from pan and turn off the heat. Sprinkle the quesadillas with more cinnamon and serve immediately!