Tostadas are crispy tortillas layered with a range of ingredients. In this case, the cocoa-spiked ground meat and lively vegetables make for a powerful one-two punch and the refried beans add a healthy dose of fibre. If desired, you can also top with salsa or a dollop of sour cream.
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 3/4 Tbsp (25 mL) grapeseed oil
1/4 tsp (1 mL) freshly ground black pepper
1 avocado, diced
1/3 cup (80 mL) cilantro, chopped
1/2 lb (225 g) lean ground grass-fed organic beef or bison
1 medium-sized onion, diced
3 garlic cloves, minced
2 Tbsp (30 mL) unsweetened cocoa powder
1 tsp (5 mL) cumin powder
2 tsp (10 mL) minced chipotle chilis in abodo sauce* or 1/2 tsp (2 mL) ancho chili powder
1 tsp (5 mL) dried oregano
1 cup (250 mL) refried beans
8 corn tortillas
Salt to taste (optional)
*Note: chipotle chilis in abodo sauce can be found in small cans in the Mexican or Latin food sections of many grocers.
Preheat oven to 375 F (190 C).
Toss bell peppers with 3/4 Tbsp (10 mL) oil and black pepper, and spread on baking sheet. Roast for 20 minutes, or until slightly charred. Let cool and toss with avocado and cilantro.
Heat remaining oil in large skillet over medium heat. Add beef, onion, garlic, cocoa, cumin, chipotle or ancho, oregano, and salt (if using); cook until beef is no longer pink.
In small saucepan heat refried beans.
Remove beef mixture from skillet, clean skillet, and return to heat. Brush both sides of tortilla with oil and heat each side in skillet until crisp and golden. Repeat with remaining tortillas.
To assemble, spread refried beans on tortillas and top with beef mixture and vegetable mixture.
Each serving contains: 434 calories; 19 g protein; 23 g total fat (5 g sat. fat, 0 g trans fat); 44 g carbohydrates; 12 g fibre; 324 mg sodium
source: "Say Yes to Chocolate", alive #352, February 2012
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.