Baked Quesadillas
Traditional quesadillas are made in a frying pan, however if you are making
quesadillas with a bunch friends, you can bake them right in the oven, all at the same
time! It’s easy! This recipe calls on YOU chefs to decide on your own amount of each
ingredient! We’ll list the things you need, you decide how much of each! This is our
favorite way to cook (the “make it the way you like it” style of cooking).
Ingredients: Tortilla & Grated Cheese (mild or sharp cheddar, monterey jack)
Optional Ingredients: Avocado, Onion, Black Beans
Directions: Preheat oven to 400°F. Lightly brush tortilla with olive oil on bottom side.
Place cheese and other ingredients on half of top side. Fold over. Place on baking
sheet and bake until golden, about 10 minutes.
Mango Salsa
Ingredients: Mango, Tomato, Onion, Cucumber, Cilantro, Fresh Lemon, Olive Oil.
Directions: Chop up all, place in bowl and mix! (dash of salt to taste!)

Who needs to go out to eat when you can make burgers and shakes at home?  This recipe for Veggie Burgers made of quinoa & lentils was a hit for all the kids to make and to eat! Top with some sharp cheddar cheese, place on whole grain bun and serve up with a vanilla yogurt shake! Mmmmmmmmmmmmmm!

The recipe below makes about 6 large veggie burgers or 10 small ones. They are great frozen in sandwich baggies and you can just pop ‘em in a pan when you are ready to eat them! Fast and healthy!

Veggie Burger Patty: Step 1
1/4 cup uncooked quinoa

1/4 cup dried red lentils

1-1/2 cups water

Place in medium saucepan, bring to boil. Reduce to simmer and cover. Cook for 20 minutes. Remove and let cool.

Veggie Burger Patty: Step 2

1 (15-ounce) can chickpeas, rinsed, drained, lightly mashed

1/2 cup finely chopped almonds

1/2 cup fresh whole wheat bread crumbs

3/4 cup finely chopped celery

3/4 cup finely chopped red onion

1 finely chopped bell pepper

1 Egg (if needed to make it all “Stick”)

Salt and freshly ground black pepper to taste

In large bowl, mash the rinsed & drained chickpeas.

Chop all other ingredients (or use food processor).

Add to large bowl and mix, add in lentils & quinoa.

Mix with hands and form into small patties.

If mix doesn’t stick, add egg if needed!

Veggie Burger Patty: Step 3

Coat large pan with sunflower oil and place over low/medium heat.

Add patties and cook until golden on both sides.

Place on small bun or sliced baguettes & cover with cheese.

Yogurt Shake

Serves 6

Fill blender ½ way with ice.

Add in 1 Cup Vanilla Yogurt

Squeeze of honey

Blend and serve!

(can add in fruit, too!)

We were recently asked to do a live cooking segment with the lovely folks at San Diego  Living (San Diego 6 – The CW). They’d asked us to prepare an after school snack and it got us thinkin’… what’s the best way for kids at home, alone, after school to get a nutritious snack?
First, have good, healthy food available, and easily reached. You also have to make sure your kids KNOW about the food and are also interested in eating it. We always use the philosophy “If they build it, they will eat it.” Cooking and prepping snacks together the weekend before school is key. It becomes a fun ritual, your children are familiar with the food and they have a connection to eating it.

Here’s how to have Rainbow Rolls in your fridge all week long! We lined up 6 Mason Jars and filled them with every color of the rainbow:

Red: Sliced Red Pepper

Orange: Shredded Cheddar Cheese

Yellow: Sliced Red Pepper

Green: Avocado

Blue: Blueberries (which we blended with yogurt)

Purple: Red Kale (simply pull off the leaves from the stem, rub with a bit of olive oil and sea salt & bake).

Take a tortilla wrap, add in all of the above ingredients and roll up! You’ve got a delicious after school Rainbow Roll!

Watch as Alyssa and I taught host Mark Bailey how to make some deeeeeee-licious Rainbow Rolls (and look cute in an apron).

2 tablespoons arrowroot or tapioca flour

1/4 teaspoon sea salt

2 large eggs

2 tablespoons unsalted butter (plus more for the pan)

1 ¾ cup water

½ teaspoon vanilla extract (for sweet crepes)

1. Combine dry ingredients.

2. Whisk together 1 3/4 cup water, eggs and 2 tablespoons butter.

3. Stir 1/2 of the water-egg mixture into the flour.

4. Mix until smooooooooth

5. Stir in the remaining wet ingredients. Set aside for 15 minutes.

6. Heat a pan to medium/high heat. Butter pan.

10. Serve warm with filling of choice:

Swiss & Spinach

Blackberry, Greek Yogurt & Honey

Broccoli & Cheddar

Peanut Butter & Banana

Downloadable CrazyforCrepes Recipe!