Grain Free Quesadillas and a New ‘Do

Today, I got a haircut. The funny thing is that I was a total 14 year-old about it and took with me a picture of Jennifer Aniston and her “long bob” style to show the stylist. I didn’t choose it because I want to look like Jen, but I searched Pinterest for “long bob” and I liked her straight shoulder length (no layers) look best.

The stylist actually chopped it about 2 inches shorter than I asked for. But I still like it!

I went to yoga this morning (I’m still sticking to my 5 times a week yoga/infrared sauna plan), and felt kind of yucky (and my knees hurt)…so I skipped the second class and went to the health food store. I was looking for “healthy” food coloring and a few other things. I bought the food coloring and it was over $12 for an ounce…my plan for it better turn out like I want it to! (stay tuned for that one)

If you haven’t noticed, I’m trying to make one interesting thing in the kitchen each day—most of them are really simple. And that’s because, well, most everything I do in the kitchen is simple (or… I never do it again).

Today’s creation was a spin-off lunch — kind of similar to the coconut flour flatbread, but actually more simple, and it involved quesadillas.

There was a time in my life when I always ordered quesadillas at restaurants. Always. I loved them. I made them at home too.

At one point, when I was the fitness program manager at Hanscom Air Force Base, I worked in a building (the health and wellness center) with just 3 other people. We had a full kitchen for food classes (that didn’t happen very often) and some fitness testing rooms. The front desk Air(wo)man, Melinda, and I  would hang out in the kitchen and make jello and other snacks on our breaks….and everyday, I made a quesadilla (just cheese) in the toaster oven. For breakfast.

Then I flirted with the unit fitness reps all day. Just kidding. There were only three I flirted with.

Today, I thought maybe I’d turn my flatbread grilled cheese into a quesadilla. I saw a recipe online recently for a grain free quesadilla, but it called for boiling chicken broth and psyllium powder, and some other things. I thought I’d keep it much more simple and see what happened.

It worked! So, the “tortilla” part of this is not chewy—it’s got a great texture (in my opinion) but it’s definitely not chewy like a regular tortilla would be. It tasted good though, and it fulfilled my quesadilla craving.

Grain Free Quesadilla

In a bowl, mix:

1 Tbsp coconut flour
1 Tbsp grated parmesan cheese
1 egg
1/4 cup milk (I always use organic whole milk)
herbs (as always, I was lazy and used 1/2 tsp pizza seasoning)

When the ingredients are well mixed (no lumps), pour half of the batter into a frying pan that has been heated to medium (with about 1 T butter melted).  When the bottom is browned, flip it over until the other side is “done” too. Set it aside. Repeat with the remaining batter, but after you flip it, add cheese and whatever else you want in it and put the set-aside tortilla on top. You can turn the heat down toward low, and this will allow the insides to melt before the bottom is done. Flip it for a minute at the end to re-heat the other side, and then transfer to a plate and cut into triangles!

I would have served this with sour cream (or plain greek yogurt) and guacamole too, but I didn’t have any on hand. It was just fine like this with roasted tomato salsa that I made last week…

 

 

Are you a quesadilla fan? 

Do you ever buy exorbitantly priced items for a recipe (like my $12 food coloring)?