Happy Saturday, everyone!!
Something I hear quite often when people talk about their favorite foods, is this:
“I love ______ but it’s unhealthy for me. None of my favorite foods are healthy.”
Well, how sad is THAT! If your thought process is that way, I know a few things about you. You are aware of when something is healthy or not, you’re afraid to try new things, and you’re settling for a lifestyle of doing things the way you always have done them, regardless of their health value or lack thereof.
Well, I have good news! Lately I’ve been exploring healthy ways of making traditionally favorite foods. You find something that can usually be a nutritional pitfall, and find ways to tweak it to make it better for you, all while still enjoying that type of food.
Today we’ll tackle a food that usually is soaked in oil, weighed down with cheese, and has no vegetables in sight: THE QUESADILLA.
I found this recipe on Health.com when I was looking for new healthy recipes to try. It is a Sweet Potato Quesadilla!!! Sound weird? It sounded weird to me too! But I figured, if someone has this posted on health.com, I may as well give it a try. And let me tell you, it was incredible. I only changed one thing, I used brown rice tortillas instead of flour tortillas. Click Here for a link to the brand I used. I’ve made this meal several times in the past couple of months. Click Here for a link to their recipe.
Ingredients (Makes 4 Servings/ 1 Serving = 1 Quesadilla)
- 2 medium sweet potatoes (1 pound total)
- 1 cup red-wine vinegar
- 1/2 cup sugar
- 4 black peppercorns
- 1 large red onion, sliced
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 8 (6-inch) brown rice tortillas
- 5 cups baby spinach (about 4 ounces)
- 1 cup shredded part-skim mozzarella
- 4 teaspoons olive oil (I used sesame oil because it’s better when used with heat)
1. Microwave potatoes on high until tender (about 15 minutes).
2. Meanwhile, in a medium saucepan, combine vinegar, sugar, and peppercorns; bring to a boil and stir to dissolve sugar. Place onion slices in a medium heatproof bowl; pour hot vinegar mixture over onion and let stand 10 minutes. Drain onion slices and transfer to a plate to cool.
3. Split cooked potatoes open with a knife; remove flesh and transfer to a bowl (you should have about 1 cup). Use a fork to mash potato with salt and pepper; divide potato filling among 4 tortillas. Top each with 1 heaping cup spinach, 1/4 cup cheese, and another tortilla.
4. Heat a large nonstick skillet over medium-high heat. Working in batches, heat 1 teaspoon oil and transfer 1 quesadilla to skillet; cook until quesadilla is crisp and cheese is melted (about 3 minutes per side). Transfer cooked quesadilla to serving plate. Repeat with remaining oil and quesadillas. Cut quesadillas in quarters and serve each with 1/4 cup pickled onions.
- Calories per serving 391g
- Fat per serving 13.8g
- Saturated fat per serving 4.7g
- Monounsaturated fat per serving 6.9g
- Polyunsaturated fat per serving 1.6g
- Protein per serving 14g
- Carbohydrates per serving 52g
- Fiber per serving 6g
- Cholesterol per serving 18mg
- Iron per serving 4mg
- Sodium per serving 750mg
- Calcium per serving 352mg
Good to Know
This dish contains more calcium than a glass of milk, plus you’ll get an immune boost from the beta-carotene in sweet potatoes.
And there we have it! Want to see a picture?
Let me know what you think when you try it. I’m telling you, it’s a new and different taste but the tastes blend together so wonderfully! I hope you’ll be as impressed by it as I was! Enjoy!
See you next Saturday,
About the AuthorAs a healthy food enthusiast, Sarah is committed to proving to people that it’s not hard to have a busy life and also find a way to eat healthy, delicious food. Every Saturday, Sarah shares stories about her own experiences with food, as well as recipes and tips for having a healthy kitchen. She says that if she can turn her life around and find a better relationship with food, anyone can. Learn more about Sarah on her Contributor page under the About tab. Sarah graduated Magna Cum Laude from USC in 2010 with a Bachelor of Arts degree in Broadcast Journalism. She is also the recipient of a Mark of Excellence Award from the Society of Professional Journalists.
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