Today’s recipe is on the simpler side, but it’s an everyday recipe that I love to eat as lunch or as a snack. I call it a “quesadilla”, but it’s completely vegan and doesn’t contain any cheese alternatives, just whole, plant-based foods. Instead of cheese, I made an avocado dressing that acts as a filling and gives kind of a gooey texture that’s quesadilla-esque. Paired with layers of baby kale and spinach sandwiched in a gluten-free tortilla, it’s a healthful and delicious meal that takes minutes to prepare.
Now onto life stuff. I’ll be totally honest – I’ve been having a hard time working on recipes lately. My appetite is so variable because of my digestive issues, that I can’t count on myself being able to eat much on any given day. I’ll either be ravenous for everything, or subsist on two smoothies a day or less. And let me tell you, it is incredibly difficult to work with food when you have no appetite. It’s also been extra hard because I don’t have my boyfriend nearby to eat my recipes after I cook them…. he’s moved into his house about 30 minutes from here, and I don’t get to see him that often. And my parents are very “meat and potatoes” kind of people, and my dad wouldn’t be caught dead eating a vegetarian dinner. It’s definitely a struggle, for sure.
So I’ve been pulling recipes out of my back pocket to post on here, but I worry about what I’m going to do for the future. Well and Full is my lifeblood, you know? This blog means everything to me, and it’s incredibly frustrating to be dealing with digestive issues when I work with food so much. So I hope to get my appetite back soon and be able to start working on recipes regularly again.
But I can’t help but think about how grateful I am that I have this space to come back to at all. It’s like having an old friend that’s always willing to listen (or be a home for my written words). And I’m so thankful to you, my readers, for being here for me as I stumble through life right now. Your comments and emails mean the world to me, truly. This is kind of embarrassing to admit, but it’s been kind of lonely going through these digestive issues and not being able to go out and be in public that often. So having this online community here – in a space that’s accessible to me right now – is so so important in my life. Interacting with you all makes my day, every day. So thank you – THANK YOU – every single one of you.
- 6-8 Brown Rice Tortillas
- Baby Spinach
- Baby Kale
- 1 Avocado
- Juice from ½ Lemon
- ⅓ Cup Fresh Cilantro
- ¼ Cup Fresh Basil
- 1 Tbs Extra Virgin Olive Oil
- ½ Tsp Salt
- ½ Tsp Pepper
- Start by making the avocado dressing. In a blender or food processor, combine all dressing ingredients and process until smooth and creamy.
- Then, assemble your quesadillas. There's enough dressing to make up to 8 quesadillas (depending on how much you use), but you can make as many as you like and save the dressing for later.
- Start by spreading the avocado dressing onto the brown rice tortillas. Then, layer with spinach and baby kale.
- If desired, toast quesadillas in a frying pan with a little olive oil, about 2-3 minutes on each side on medium low heat.
- Cut quesadillas into slices and serve!
It’s that time of year again – the Saveur 2016 Blog Awards! This is huge, y’all – it’s basically the Academy Awards for food bloggers. If you’ve enjoyed Well and Full over the past year, it would mean so much to me if you’d give me a vote for “Best New Voice”!!