Italian Quesadilla

Hi healthy foodie friends! I very much apologize for the delay. (It is well worth the wait, though.) My life is recently full of exciting moments... travel and lots of yoga practice breakthroughs!

Andddd I'm back. In celebration, please try this recipe over the weekend. In true Kale With Love fashion, my Italian Quesadillas fuse 2 food worlds together into 1 gluten free vegan magical experience. Yes, magical.

By the way, these babies remind me of my Taco Pizza!

Ingredients:
Serves 4

• 2 brown rice tortillas. (Trader Joe's also makes their own brand version of these.)
• 1/4 cup your favorite tomato sauce. Marinara fits like a glove for this recipe.
• 1/2 cup Daiya Mozzarella Shreds

Directions:

• Note: if tortillas are in the refrigerator or freezer, allow them to sit out until completely room-temperature.
• Preheat oven to 400 degrees.
• Place one room-temperature tortilla flat on a baking tray.
• Gently spread tomato sauce along the inside area of tortilla using a knife.
• Distribute cheese.

• Place the 2nd tortilla on top so you almost have a pizza-sandwich.
• Bake in oven for 10 minutes until cheese is melted and tortillas are golden.
• Allow to cool for 3 minutes, then carefully cut into fourths using a sharp knife.

Ta-da!!! Italian Quesadilla. Also, for those careful readers who noticed there are only 3 Italian Quesadillas in the first picture... well, it's obvious that I ate one before my photo-shoot, right?

I love hearing your interesting food fusions as well if you'd like to share!

This recipe is approved by Nutrition Stylist Dana Kofsky www.nutritionstyles.com