Quesadilla party.

It's been a month of running around, but I'm home for the moment. Always on the run, I'm a big fan of fast meals that don't compromise nutrition. Case in point, today's lunch - a cheddar, spinach, avocado and baked tofu quesadilla with a side of baked kale chips.

Cheddar, Spinach, Avocado & Baked Tofu Quesadilla

Ingredients:

• Whole wheat tortilla
• Half an avocado, sliced
• 2 ounces of baked tofu, sliced
• 1 cup of spinach
• 2 slices of cheddar cheese

Steps:

1. Heat a large non-stick skillet over medium heat.
2. Place tortilla in the pan, arrange cheese over half the tortilla and cook for about a minute.
3. Pile on spinach and baked tofu, top with avocado slices.
4. Fold the empty half of the tortilla over and press down with a spatula.
5. Flip over and cook for about two minutes or until golden brown.
6. Remove from heat and cut into triangles.

Another delicious alternative I had this weekend: brie, arugula, and apple (I added baked tofu).

Baked Kale Chips

Ingredients:

• 1 bunch of kale
• 1 tablespoon olive oil
• Sea salt, to taste

Steps:

1. Preheat oven to 300°F.
2. Rinse and dry kale, before removing the stems and ribs. Rip kale into large pieces.
3. In a bowl, toss with olive oil in a bowl then sprinkle with salt.
4. Arrange on a large baking sheet, lined with parchment paper.
5. Bake for 20 minutes, or until crisp (but not burnt).

I'm on the road again this week, be back soon!