Sounds like such a crazy combo right?!? Let me tell you, IT IS SO GOOD! I hadn’t had a quesadilla in a long time because of my allergies, but I was able to make this quesadilla is gluten and dairy free. It’s festive, healthy and yummy. Perfect dinner for Halloween night! The recipe card is at the bottom of this post 🙂
To make this gluten free, I used a gluten free tortilla wrap from La Tortilla Factory, I found them at Whole Foods. They are delicious. You could also use a gluten free Brown Rice Tortilla from Trader Joe’s.
Spread 1/2 cup of pumpkin puree on the tortilla & top with a little chili powder and cumin..
Then add the cheese!
To make this dairy free, I used daiya shredded cheese. It melts and tastes really yummy. It also does’t have some of the additives like carrageenan that some of the other non-dairy cheeses have. I have used the mozzarella AND the pepper jack, and they are both really yummy. Perfect for topping pizza or a quesadilla! (I have found this cheese at Whole Foods or Kroger stores)
Then BEFORE folding the quesadilla in half, I placed it in the skillet flat. This allows the tortilla to warm up BEFORE folding it in half and reduces the chance of the tortilla breaking.
I topped mine with avocado & ENJOY!!!!!!!!
a delicious gluten free and dairy free quesadilla. Perfect for lunch or dinner.
In honor of Halloween being on Friday, I am sharing healthy recipes every day on my blog this week!!!
Whether you have a sweet tooth or not, Halloween is the kick off to the “holiday season” where there is lots of food and lots of desserts, candies and cookies.
There is no better way to combat these tempting things than to make your own fun treats! It’s much more rewarding to experiment with a new recipe and then enjoy the fruit of your work. It makes it more special and you can also indulge in chocolate and other sweets knowing that they are better for you because they don’t have all the additives and chemicals of the treats you find on store shelves!
Today we make: PUMPKIN Protein Balls This recipe features Quest Protein Bars !!! Have you tried Quest Bars before?
They are some of the best protein bars out there are far as amount of protein and ingredients. They are not loaded with a bunch of crap! Click on the image below to read more!
My favorite flavors of quest bars are white chocolate raspberry, double chocolate chunk, cookies and cream, choc chip cookie dough and cinnamon roll! MMM!
This recipe uses the cinnamon roll bars. (Recipe card at bottom of post) Here is what you will need:
Place 1/4 cup almond milk and both quest bars in a microwave safe bowl. Microwave for 1-2 mins. I did it in 30 second intervals and stirred in-between. The quest bars will melt into the almond milk.
In a separate bowl, mix 1 1/2 cups gluten free rolled oats, 1/4 cup pumpkin puree, 2 tbs maple syrup and 1 tsp vanilla extract.
Combine with protein bar/milk mixture. Stir together well. Roll into balls. Place on parchment paper on baking sheet. Bake in oven or toaster oven @ 350 degrees for 20 minutes. Here is the finished product! Enjoy!!!!
These are a great for a snack or for a quick breakfast on the go!
Pumpkin Protein Oatballs
a delicious and protein packed breakfast or snack full of pumpkin goodness!
HAPPY FRIDAY! I am SO excited to share this recipe with you! It’s relatively easy and pretty yummy. An added plus is the sugar content is pretty low, so if you are watching sugar, these are great! They would be a wonderful healthy treat to share at a party, potluck or get together.
Someone actually gave me this recipe out of a magazine. I’m not sure which magazine, but I was really intrigued by it because of the garbanzo beans being the main ingredient along with peanut butter!
Like most people, I love peanut butter. I love all nut butters, but peanut butter by far is my favorite. These cookies have LOTS of peanut butter as you will see. (The whole recipe is listed at the bottom of the post on a “recipe card” if you want to skip the pics) I posted my fresh ground peanut butter recipe before, if you have made that or want to make it, that is the peanut butter that I used in this recipe!
You will need:
1 can garbanzo beans
Peanut butter (I used fresh ground) PB2 not familiar with PB2? It’s powdered peanut butter without the fat. I love adding it to smoothies. The calories are also much lower than regular PB. You can mix the powder with water and get a more peanut butter consistency – I have seen it popping up in more grocery stores & you can get it cheap on Amazon Honey
Baking Powder Organic Raw Cacao Nibs (or chocolate chips)
I used Cacao Nibs for two reasons.
One: because I am participating in a Sugar-Less September with some of my #fitfriends, and we are focusing on not eating things with added sugars. Because cacao is like natures chocolate chips, they are okay.
Two: raw cacao is one of the most plentiful sources of antioxidants and magnesium, and it also contains a plentiful amount of fiber and essential minerals including iron – so why not add that to these cookies instead of chocolate chips?!?
Essentially this recipe is dump, blend and then bake. So it’s super easy and no hassle.
I put all the ingredients in my blender (except the cacao nibs). You can also use a food processor. Process or blend until smooth.
Remove from your blender or food processor and stir in the cacao nibs or chocolate chips.
Using a 1/4 cup scoop, portion out the dough into 11 balls/rounds on a baking sheet.
Bake at 350F for 13-15 mins – then they come out looking like this!
They are puffy and delicious! They reminded me of those puffier almost muffin top like cookies sometimes you see at the store (never gluten free though 🙁 ) I enjoyed these the most when they were fresh out of the oven (isn’t that they way it is with any cookie? LOL) The nutrition facts aren’t too bad on these either. Check them out below:
Gluten Free Peanut Butter Cookies
delicious, puffy peanut butter cookies with a touch of chocolate.