My review of Nourish cookbook, plus a crowd pleasing recipe from the book: Fajita Quesadillas. This recipe is an easy, healthy weeknight meal that you can customize to your liking.
Disclosure: I received a free copy of the Nourish cookbook to review. I was not compensated for my time. As usual, all opinions are my own.
We all know and have been told over and over again that we need to eat more fruits and vegetables, right? Eating less meats and more plant-based foods is healthier for you. I say it to my clients and I read it in study after study. I’m not saying you have to go vegan or vegetarian, but just including more plant-based foods a little less animal based foods can make a big difference to our health. The only thing is, if you are accustomed to eating a westernized diet that includes a lot of meat then it can be hard to make that transition. That’s why I was so excited to receive this new cookbook called Nourish: Whole Food Recipes featuring Seeds, Nuts & Beans by Nettie Cronish & Cara Rosenbloom, RD (who blogs over at Words to Eat By).
In this book, they have a TON of delicious recipes to help make that transition a bit easier. To please many palates, they have added beans, nuts and seeds to familiar foods that people enjoy every day — like chicken, fish, grains, vegetables and fruit. It’s their way of highlighting that you don’t need to drastically alter your diet to add more plant foods – and they have 100 recipes in the book to prove it!
The first chapter of the book gives you a quick and simple nutrition 101, including shopping for a healthy kitchen, cooking at home and even giving you a sample healthy grocery list. The second chapter discusses the stars of this book: seeds, nuts and beans. Cara and Nettie give you an overview of the different varieties and how to select and prepare them in a variety of ways. Simple and to the point without a bunch of fancy mumbo jumbo to confuse you.
The remaining chapters are the recipes! The recipe I am sharing with you all today is one of many from the book that can be customized to your liking. These Fajita Quesadillas are meatless and filled with good-for-you ingredients that will leave you feeling full and satisfied. Adjust any ingredients to please your taste buds. Don’t like mushrooms? Omit them. Just have to have some sort of animal protein? Throw in some chicken or shrimp. Want some more spice? Add in a dash of chili powder.
I know it’s hard to see covered up with the top tortilla, but there is a bunch of colorful ingredients full of flavor and nutrition waiting under there for you! And the great thing about this cookbook is ALL of the recipes and packed full of nutrients!
The recipe is easy to cook up and the quesadillas come together in less than 30 minutes! This is a great go-to weeknight meal. The good thing is, I usually always have these ingredients on hand so I don’t even need to run to the store when I need to throw together a last minute dinner. If you are missing one or two ingredients, improvise and switch things up to accommodate what you do have.
If you know someone who is looking to make simple swaps to their eating I would recommend giving this book as a gift to them. If you are on the fence about going more plant-based, then this is the book for you! Head on over to Cara’s blog to learn more!Print
- 2 Tablespoons extra virgin olive oil, divided
- 1 yellow pepper, seeded and julienned
- 1 red pepper, julienned
- 1/2 red onion, julienned
- 1 cup sliced button mushrooms
- 14 oz can no-salat-added smal red beans, drained
- 12 whole grain flour tortillas (6 inches)
- 1 cup cheddar cheese, grated
- 4 green onions, cut on the bias (green parts only)
- 2 ripe avocados, sliced
- 1/2 cup salsa
- 1/4 cup 2% Greek yogurt
- Heat 1 Tablespoon olive oil in a large non-stick skillet pan over medium heat. Add peppers, onion and mushroom and cook for 10 minutes or until softened. Add beans and warm through, about 2 minutes.
- On one tortilla, arrange one-quarter each of the cooked vegetables and beans, cheese and green onions. Top with a second tortilla.
- Heat remaining oil in skillet over medium heat, Cook the quesadilla 2-4 minutes on each side or until tortillas are golden brown and cheese has melted.
- Cut each quesadilla into quarters and top with avocado, salsa and Greek yogurt.