Tag Archives: sunflower seed

What’s In My Tortilla Today? Not Deja Vu All Over Again!

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It almost seems like deja vu all over again* sometimes, doesn’t it?  I mean, these tortillas often look the same, but if anyone is really paying attention, they will know they are all different.  I swear, they are!

So without further ado, here is today’s tasty tortilla:

Whole wheat tortilla, homemade garlic sweet potato hummus, onion, romaine lettuce, cucumber, avocado, carrot, raw sunflower seed, black pepper, hot sauce and the (if it’s not famous yet, soon to be famous) Phoney Baloney’s Coconut Bacon.  Hungry yet?  You should be!  I better be too because this tortilla is huge.  Oops!

Healthy Hypocrite Tip:  Did you know that onions fare better (that means, last longer and taste better) if you do not refrigerate them? That is, while they are still whole.  I do refrigerate them when I have a half left over, but not for very long.  I usually buy smaller sized onions if I know I won’t be using the whole onion in a recipe so I don’t have to refrigerate.

* I must credit the great Yogi Berra for this quote.  He also claims, “I didn’t really say everything I said.”

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What’s In My Home-made Tortilla Today? Lentils and Leftovers!

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Lentils truly are one of the best foods for a plant-based diet.  Easy to prepare, inexpensive, have a decent amount of protein, fiber and potassium and they can be used in many different types of dishes from Indian to Middle Eastern to Mexican to Italian. Oh, and let’s not forget filling–they are quite satisfying without being heavy.  Unlike most other types of beans, they do not need to soaked overnight and cook fairly quickly (especially split lentils).

Let’s get to today’s tortilla and then I’ll add the lentil recipe.

Home-made tortilla of the day, spicy cooked lentils, black wild rice, fresh parsley, avocado (yes, avo is back!) and Trader Joe’s Jalapeño Hot Sauce.

So tasty, I think I’ll have another one.  These tortillas are very small.

Here is the recipe for the lentils:

1 cup red split lentils (sorted and rinsed)

1/2 cup red onion, chopped (or other onion)

3 cloves garlic, minced

2-1/4 cups low sodium vegetable broth (I used my home-made)

1/4 cup white balsamic vinegar (you could use white vermouth or red wine)

1+ tsp red pepper flakes (or less if you are a wimp!)

1 tsp black pepper

Sea salt to taste

1 Tbsp sunflower oil (or use olive oil)

Directions:

Heat oil in a medium saucepan, add the onion and garlic and saute stirring constantly for a couple of minutes. Add the lentils and stir to coat with oil.  Stir in the remaining ingredients.  Cover with a lid and simmer over low heat until the lentils are tender and most of the liquid has been absorbed, about 12 minutes should do it.   Makes 4 servings.

Healthy Hypocrite Tip:  What the heck do you mean by sort?  It’s a good idea to take the dry lentils and put them on a white plate or tray and look through them for any tiny stones or stems and such.  You don’t always find anything, but it only takes a couple of minutes and you’ll be glad you did, especially if you do find something!

What’s ON My Tortilla Today? Last Night’s Leftover Lentils!

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It’s ON!  As in, this is an ON my tortilla day not an IN my tortilla day.  This tortilla is exactly why I advocate for making extra of things like lentils and quinoa so you will have leftovers.  It’s probably hard for you to believe that there actually are lentils on this tortilla!  They are there–hidden under the tasty veggies!

I started with a Trader Joe’s Chile and Onion Tortilla which I crisped in the toaster oven.  Then I added the lentils which I reheated on the stove top (no microwave in the HH kitchen!).  Next, red onion, fresh cilantro, yellow beet, zucchini and avocado.  A sprinkle of my not so secret no salt seasoning, a few dashes of hot sauce and a few raw sunflower seeds to finish the whole thing off.

Healthy Hypocrite Tip:  When I need a tasty snack while traveling to an event or something, I like to make these as wraps.  Just make sure you don’t overdo any one ingredient portion-wise and you’ll be able to get lots of variety.

What’s In My Tortilla Today? Kinda Like Last Time, Only Better!

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Really I say it’s better, but that’s just because I took a picture of it for you!

Happy to be back on the tortilla trail again.  I’ve been so busy with my paying gig that I’ve not had much time to photograph, let alone, write about my tortilla adventures.  Oh, I’m still busy, but there’s a sense of time being easier at the moment, so I’m going with it.

I realize that I don’t typically go into the details of how much of each ingredient I use for these tortillas.  Let’s mix it up today and get detailed.

I started with a Trader Joe’s Chile and Onion Tortilla.  I keep them in the freezer (not that they last long enough for that to be an issue) so I take one out.  I grab the rest of my ingredients that I feel like using today.

Hummus:  one serving is 2 Tbls, and I used just under that

Red onion:  chopped, about 1/8 cup or so

Zucchini:  1″ slice from a small one (about 1Tbls)

Yellow beet:  1/4″ slice from a medium one (about 1/2 Tbls)

Jalapeno:  about a 1/3 ” slice (remove seeds) from a medium sized pepper

Garlic:  one medium clove

Cilantro:  small handful of leaves, chopped a little

Seitan O’ Greatness:  This was made the other day too.  1/2 slice off the log (about 1/4 cup) and cut into small cubes

Tomato:  1/3″-1/2″ slice from a medium one, diced

Avocado:  1/4 of a medium sized one, diced (ish)

Nutritional yeast:  tiny sprinkle (1/4 tsp?)

Sunflower seeds:  raw, about 1/8 cup (one serving is 1/4 cup, by the way)

Bragg’s Organic Vinaigrette:  maybe a tsp.  (one serving is 2 Tbls, so you see you don’t even need that much)

Trader Joe’s Jalapeno Hot Sauce:  a few splashes

I thought I’d like the tortilla a little crispy around the edges so I put it in the toaster oven with the above ingredients on it at about 300ºF.  You really should keep an eye on tortillas in the toaster oven.  I have inadvertently walked away and burned a few in my day.  Also, I have this old hand-me-down toaster oven that doesn’t shut off automatically and I hate to burn and waste food.

While that was in the oven, I put the zucchini, fire roasted jalapeno (this was made previously and in the fridge),  garlic and yellow beet into my trusty mini chopper and chopped somewhat finely.

Then I took the tortilla out of the oven and then put the chopped cilantro, the veggie mix from the chopper and the cubed seitan on top.  Then I added the tomato, a tiny sprinkle of nutritional yeast and the avocado.  Then I drizzled on the vinaigrette and splashed on the hot sauce.  I always put the sunflower seeds on last so they don’t get too soggy–they are the raw variety, so they’re not a crunchy as roasted anyway.  Then I put the tortilla on my good old clear glass plate (my first and only set of dishes I bought when I was 19–never broke one piece in all the years) and took the photo.

Now, I’m about halfway done eating the thing as I write this.  It’s quite good, if I do say so myself.  Spicy, crispy yet chewy and filling.

Enjoy the rest of your Monday!

Healthy Hypocrite Tip:  If you are trying to cut down on how much you eat, drink more water.  It helps you feel more full.  I know I’ve mentioned drinking more water before, but it’s important.  And, no,  beverages like coffee and soda that contain water do not count as water and why do you waste your money on them anyway?

What’s In My Tortilla Today? Cilantro Pesto and Spaghetti Squash!

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I know.  Seems like a crazy combo.  I do like to work with what I have on hand and I was handed the spaghetti squash by my kind neighbor.  I was at the store that day and saw a good deal on organic cilantro (3 oz. package for 99¢) so I grabbed it with a pesto in mind.  Here’s the low-down:

I washed the squash, cut it length-wise, scooped out the seeds, rubbed it with coconut oil, put into a glass baking dish cut side up and baked at 375º for about 50 minutes (you might want to check on it halfway through in case it seems dry and brush with a little more oil–I did not feel the need to do add more oil).  Let the squash cool enough to handle and then use a heavy fork to scrape the strands of squash from the skin.

Depending upon the size of the squash you may have a lot of “spaghetti” and that is why I’m on like my third meal and I still have more left.  Last night I served it over the bed of shredded baby romaine lettuce and topped with the pesto.

Today, of course I’m having it on a tortilla.

Here’s the rough recipe for the pesto.  Feel free to play with the ingredients and quantities as it’s pretty difficult to screw this up!

3/4-1 cup walnuts

1/4+ cup raw sunflower seeds

3 oz. (about a cup packed or so) fresh cilantro leaves (I removed the larger stems and left in some of the little ones)

1-2 (or more) handfuls of fresh parsley (this is all I had left and would’ve used more) or you can add fresh basil or a combination of these herbs

2 large cloves of garlic

Juice of 1/2 a lime (not those teeny limes, regular size)

Nutritional yeast (just a sprinkle)

Olive oil (I probably used between 2 tsp. and 2 Tbl. you may adjust for your own preference once you’ve mixed)

Coconut oil (I used around 2 tsp or so and again, adjust according to your preference or use all olive oil if you want)

1/3-1/2 cup Tropical Traditions Coconut Cream (this was a fun addition to this recipe and I highly recommend this product for lots of things.  It is not the same as canned coconut cream, trust me on this and make sure you click on the link to check it out as they have the best quality coconut products I’ve ever used).

Himalayan pink salt and black pepper to taste

Process in food processor and adjust oils to desired thickness.  I process very thoroughly and like my pesto thicker so I can spread it.  Serve warm or cold.  I went with cold yesterday as I was serving over lettuce but today, I heated the tortilla with the pesto for a few minutes in the toaster oven.

Today’s tortilla is a whole wheat variety and I spread the pesto on it, added a layer of the spaghetti squash, some red onion, a bit of avocado and some hot sauce.  I just might have another one of these!

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Healthy Hypocrite Tip:  If you don’t want to use a lot of oil in your pesto, you can experiment with other liquids such as coconut milk (plain, of course), almond milk or other nut milks.  You could even use low sodium vegetable broth.  I’ve done this in the past and added more nutritional yeast too (takes the place of the cheese that is in typical, non-vegan pesto).

No Tortilla Today? Salad Rules!

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No, I’m not out of tortillas.  I just felt like having a salad.  Baby spinach, carrot, beet, yellow bell pepper, tomato, onion, green olive, orange, basil, avocado, lime juice, chia seeds, sunflower seeds, garlic powder, turmeric, white pepper.  Simple and delicious.  What’s in YOUR salad?

Healthy Hypocrite Tip:  Have a Healthy Hypocritish tip to share?  I will compile a list of them and credit all contributors (link to your blog or site) and share in a future post.  Thanks!

What’s In My Tortilla Today? Just Like Bun Schmun, Only Better!

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The Bun Schmun Tortilla from the other day was soooo darned good, I did a near encore.  I say near, because I HAD to add  a couple of extras to this one since I just can’t bring myself to make the  exact same tortilla twice.

Here’s the skinny:  Trader Joe’s brown rice tortilla, Trader Joe’s Roasted Red Pepper Hummus, red onion, avocado, Boca Spicy Chik’n patty, black rice, Trader Joe’s vegan mozzarella style shreds, sunflower seeds, Phoney Baloney’s Coconut Bacon, Trader Joe’s Tomatillo & Roasted Yellow Pepper Salsa, white pepper and dash of my secret no-salt seasoning.

 

Healthy Hypocrite Tip:  What do you do if you cut open an avocado that is not quite ripe?  It happens to the best of us.  I mean, sometimes you want avocado and you try to convince yourself that it’s “ripe enough”.  Then you cut it and it’s just not so.  You can sprinkle the exposed flesh of the avocado with lemon or lime juice, put the two halves back together (leave the pit in) and then cover it tightly with clear plastic wrap before putting it into the refrigerator. You’ll want to check the avocado periodically (from time to time) to see if it has softened up/ripened enough to eat.  The time it takes for this ripening process will vary depending upon how hard the unripe avocado was when cut, so keep checking!