Dairy Free Turkey Pesto Quesadilla AKA The Ultimate Adult Quesadilla

turkey pesto quesadilla 1

Napoleon, make yourself a dang quesadilla!!!

I don’t think Napoleon’s grandma had this quesadilla in mind when she said that, but she should’ve because this is basically the best quesadilla of all time andddd it’s cheeseless so all my dairy-free peeps out there can rejoice right now! The flavor combo in here is a party in yo mouth in every bite, not to mention all the nutrients you’re getting. You’ve got your complex carbs, grains, leafy greens, lean protein, healthy fats, and so much more. Talk about a complete meal, y’all.

I shall dub this the ultimate adult quesadilla.

So all the stuffings for this here quesadilla would taste delicious on their own in a bowl, but there’s just something magical about squishing it all between two delicious, crispy, warm tortillas that gives it that extra oomph, ya know? And who woulda thunk pesto would taste so good in a quesadilla!? But really pesto on anything tastes good so really not that surprised.

OK now I’m just rambling because hungry so I’m gonna go eat one of these right now. Who’s with me?

 

Dairy Free Turkey Pesto Quesadilla AKA The Ultimate Adult Quesadilla

  • Servings: 6 half or 3 whole quesadillas
  • Difficulty: easy
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Ingredients

Directions

  1. Heat a large skillet over medium heat. Once it’s hot, add your ground turkey and cook, while stirring occasionally, until it’s fully cooked throughout. Drain and set aside.
  2. Clean your skillet out and heat it again over medium heat. Add the coconut oil and sweet potato. Cook, while stirring occasionally, until the sweet potato is just about tender (about 5-7 minutes).
  3. Add the chopped kale to the sweet potato and cook while stirring until the kale is wilted and the sweet potato is tender (1-2 minutes more).
  4. Remove from heat and set aside.
  5. Decide whether you want to make half-quesadillas or whole quesadillas and divide your ingredients accordingly. Start by spreading the pesto on the tortilla then add the ground turkey, sweet potato, and kale. Fold over the other half of the tortilla (if you’re making halves) or place another tortilla on top and press down to make it stick.
  6. Clean out your skillet and heat it over medium-low heat.
  7. Add one quesadilla to the skillet and cook until slightly browned on one side (about 45 seconds), then flip and repeat on the other side.
  8. Repeat for the remaining quesadillas.
  9. Once all quesadillas have been cooked, slice them and serve. Enjoy!

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Grain Free Chorizo Breakfast Tacos

Grain Free Chorizo breakfast tacos

Hey guys! Comin’ atcha from the Vancouver airport while I wait out a three and a half hour layover here.  TBH really wish airports had gyms for times like these. Seriously, who can I contact to make that happen because it would be such a game changer!!!

But before I go off on a tangent about the lack of airport gyms, let me get to the point. I’m sitting here eating some soggy oatmeal trying not to be too unhealthy during this day of travel, but all I can think about are these bomb grain-free chorizo breakfast tacos I made the other day for breakfast.

K DROOL.

I’ve been loving getting back to eating all my fave stuff that I used to indulge in all the time before I started avoiding processed grains since I discovered cassava flour, soooo since I’ve been making tons of cassava flour tortillas I knew I had to get the taco train rolling!

Also, I found this amazing little authentic Mexican grocery store (FINALLY) that sells little packages of the BEST ground chorizo with nothing but organic pork and spices in it. AMAZING.

Grain-free tortillas + delicious spicy chorizo = heaven.

No joke people. I love breakfast but sometimes I get stuck in the usual oatmeal, scrambled eggs, pancakes routine because they’re what first comes to mind. But THIS. Oh wow. This has been coming to mind first ever since I made it.

It’s so easy too! Just make sure you’re getting good quality chorizo that doesn’t have a bunch of crazy additives in it because that’s where this could turn from healthy to gut turmoil in a hurry. Anyways, I gotta run and go catch my flight! Enjoy!

 


Grain-Free Spicy Chorizo Breakfast Tacos

  • Servings: 2 tacos
  • Difficulty: easy
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Ingredients

  • 1 cup good quality organic ground chorizo
  • ½ tsp organic virgin coconut oil
  • 4 free-range organic eggs
  • 1 tomato, diced
  • ½ cup black beans
  • 2 Tbsp fresh guacamole
  • salt, pepper, and chopped green onions to garnish
  • 2 cassava flour tortillas

Directions

  1. Heat a pan or skillet over medium heat and add your ground chorizo. Stir while cooking until it’s fully cooked.
  2. Meanwhile, heat another pan over medium heat and add your coconut oil. Once the pan is hot, crack your eggs into the pan and scramble them, stirring until fully cooked.
  3. Add half the chorizo, beans, eggs, tomato, and guacamole to one of your cassava flour tortillas and then repeat for the second tortilla. Garnish with salt, pepper, and green onions and enjoy!


THE BEST Grain, Nut, and Dairy Free Tortillas

Cassava Flour Tortillas

Okay. So I recently made a discovery in the food world and I’m absolutely OBSESSED. If you read my post about cauliflower gnocchi, you already know BUT just in case you missed that one I’ll tell ya again:

CASSAVA FLOUR PEOPLE.

It’s truly life changing. It’s grain, nut, and gluten free, totally plant based, can be subbed in a 1:1 ratio for wheat flour, AND (the best part) it has the same consistency as actual flour! So it’s perfect for pretty much everything from breads to cakes to pasta and so much more which I will for sure be posting many recipes for.

I’ve been using Otto’s Naturals Cassava Flour which is certified gluten-free and non-GMO anddddd it’s super easy to order online (free shipping on errythang 🙌🏻) because cassava flour is actually lowkey so hard to find in stores here in Canada. So very thankful for Otto’s Naturals.

Okay, now for these tortillas. All I have to say is….

SO FREAKIN GOOD HOLY SWEET MAMA JAMA.

Literally I fed them to my boyfriend and he likes them even more than corn and flour tortillas ANDDD they’re so easy to make. Sound good? Okay now get to the tortilla making! Personally I’m about to make about 100 of these bad boys and freeze them so I always have them on hand.

Have an amazing day my peeps!

THE BEST Grain, Nut, and Dairy Free Tortillas

  • Servings: 6 medium-sized tortillas
  • Difficulty: easy
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Ingredients

  • 1 cup Otto’s Naturals Cassava Flour
  • ½ tsp cumin
  • ½ tsp salt
  • 2 Tbsp organic avocado oil
  • 2/3 cup cold water
  • I HIGHLY recommend parchment paper for rolling the tortillas
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Directions

  1. In a food processor, add the cassava flour, salt, and cumin and pulse a few times to combine.
  2. Turn the food processor on and drizzle in the avocado oil. The batter will still be fairly grainy at this point, don’t worry.
  3. Turn the food processor on again and drizzle in the cold water.
  4. Turn off the food processor and scrape down the sides to ensure everything is fully mixed.
  5. Transfer the batter to a clean surface, roll into a ball, and cut into 6 equal pieces.
  6. Using parchment paper and a little sprinkle of extra cassava flour, roll out your tortillas until they’re about 6 inches in diameter. Meanwhile, heat up a skillet on about med-high heat.
  7. Once the skillet is hot, flip a tortilla onto it and allow it to cook for about 30-45 seconds per side. Transfer to a plate and allow it to cool in the open before covering.
  8. Repeat step 7 until each tortilla is cooked and enjoy! I store my tortillas in the fridge for up to 5 days. You can also freeze them.
  9.