Quesadilla party.


It's been a month of running around, but I'm home for the moment. Always on the run, I'm a big fan of fast meals that don't compromise nutrition. Case in point, today's lunch - a cheddar, spinach, avocado and baked tofu quesadilla with a side of baked kale chips.

Cheddar, Spinach, Avocado & Baked Tofu Quesadilla


  • Whole wheat tortilla
  • Half an avocado, sliced
  • 2 ounces of baked tofu, sliced
  • 1 cup of spinach
  • 2 slices of cheddar cheese


  1. Heat a large non-stick skillet over medium heat.
  2. Place tortilla in the pan, arrange cheese over half the tortilla and cook for about a minute.
  3. Pile on spinach and baked tofu, top with avocado slices.
  4. Fold the empty half of the tortilla over and press down with a spatula.
  5. Flip over and cook for about two minutes or until golden brown.
  6. Remove from heat and cut into triangles.

Another delicious alternative I had this weekend: brie, arugula, and apple (I added baked tofu).

Baked Kale Chips


  • 1 bunch of kale
  • 1 tablespoon olive oil
  • Sea salt, to taste


  1. Preheat oven to 300°F.
  2. Rinse and dry kale, before removing the stems and ribs. Rip kale into large pieces.
  3. In a bowl, toss with olive oil in a bowl then sprinkle with salt.
  4. Arrange on a large baking sheet, lined with parchment paper.
  5. Bake for 20 minutes, or until crisp (but not burnt).

I'm on the road again this week, be back soon!