Foodie Friday!

We’ve made it through another week and now its time to celebrate! This week I’m coming to you from beautiful Palm Springs where the sun is shining and it’s always a good time for a cocktail…after meditation, yoga, and a nice long walk of course! I’m here through the weekend & enjoying most of my meals out – if you’re ever in Palm Springs, you must try Farm, Jakes, & The Workshop – but didn’t want to leave you hanging, so today on the blog I’m sharing my ‘chicken’ tostada recipe which still needs a little work.IMG_2592.JPG Of course if you’re not a vegetarian you’re welcome to sub real chicken for the vegetarian alternative but you certainly won’t notice the difference. IMG_2590

Vegetarian Chicken Tostadas

  • whole wheat tortillas
  • green cabbage (shredded)
  • red onion (diced)
  • 3 cloves garlic (rough chopped)
  • sweet potato (peeled and diced)
  • taco seasoning (chili powder, cumin, garlic powder, onion powder, paprika)
  • beer can
  • ’chicken’ strips
  • refried beans
  • cilantro
  • lime

Gather your ingredients & start by adding lime, cilantro, & salt to your cabbage. Then heat EVOO in a skillet on medium/high heat and add red onion, sweet potato, & garlic. To the veg., add 1/2 your spice mix & as things begin to stick, add a little beer to loosen, and keep cooking everything down. While the veg. is going, preheat the oven to 350 and brush your tortillas with EVOO. Put the refried beans in a pot with some beer and heat. Add the shredded ‘chicken’ to the veg. with the rest of the beer and spices, and pop the tortillas in the oven. After a few minutes all the flavors in your skillet should meld & the tortillas should be crispy – you’re ready to plate. Start with your tortilla, smear on some of the beans, pile up the veg., top with slaw, & sprinkle on some hot sauce…these suckers pack a punch & are super healthy! Mix up a margarita, kick back, and enjoy!

’til next time, keep smiling! 🙂

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