Fresh, tasty, and healthy! These 6 ingredient Tostadas are the perfect simple lunch or dinner that is packed with protein and of course guac!
You’re in a pinch! You don’t even want to eye another lean meat and vegetable meal that you’ve had for the last 3 days…
Then these Super Simple Healthy Tostadas are for You!
What do I need?
Good news! It isn’t much!
guacamole (I used good foods as i’s my favorite store bought guacamole)
Aside from a dash of salt and optional oil you should be good.
How In The Heck Do I Make A Crunchy Tostada?
Preheat your oven to 400 degrees
Spray one or both sides of the corn tortillas with avocado or olive oil non-stick spray
Add them flat onto a pan and sprinkle sea salt over them
Bake them in the oven for 4-5 minutes on each side and flip them halfway through. If you would like extra crispy tostadas bake them for another 2 minutes on each side, just watch them closely to be sure they don’t burn.
What Seasoning Should I Use?
Unfortunately, most taco seasonings you find in the store contain added sugar. Sigh, I know it’s a shame, but you are in luck! I have a natural recipe that involves zero added sugar and contains most spices you likely have in your cubboards.
2 Tbsp cumin
3 Tbsp chili powder
1.5 Tbsp paprika
1 tsp onion powder
1.5 tsp garlic powder
2 tsp sea salt
Just mix this all up in a small bowl and then store the seasoning in either a ziploc bag or in a small airtight container.
You can use any taco seasoning for this recipe though if you’re in a pinch. I know I would be lying if I said I always had my taco seasoning on deck to use at all times.
Perhaps one of my favorite things about making these is how fancy I feel eating a tostada from my couch, although I know it only took about 15 minutes.
The protein from the shrimp, fat from guacamole, and carbs from corn tortilla make for a healthy and satisfying meal that keeps me full well after that 3 PM snack attack time.
The Taco’s BFF boasting with flavor, guac, feta, and everything in between! With grams of protein you can kick your hunger to the curb!
12 large shrimp (deveined and peeled)
2 tsp avocado oil
1.5 tsp taco seasoning (my recipe for this is above, but any taco seasoning will do)
dash of sea salt
3 Tbsp guacamole (I used Good Foods Store bought Guac, and it’s the best I’ve ever had from a store)
3 Tbsp crumbled feta (I used reduced fat feta, but feel free to use whichever you like)
1 Tbsp cilantro
Preheat the oven to 400 degrees and spray the corn tortilla shells with non-stick spray on one or both sides.
Sprinkle sea salt over the corn tortillas and bake in the oven for 4-5 minutes on each side, flipping them over halfway through. if you prefer very crispy tostadas you can add another 1-2 minutes on each side but watch them carefully so they don’t burn.
While the tostadas burn heat a pan over medium-high heat with the oil. Add the seasoning to the shrimp and then add the shrimp to the pan and cook for about 2 minutes on each side. If you have larger shrimp you may want to cook them closer to 3 minutes. once they are done cooking set aside.
Chop the cilantro and set aside.
Remove the tostadas from the oven and let the tostadas cool for a few minutes and then add the guacamole to the tostadas.
Add the shrimp to the tostadas, then the feta and chopped cilantro.
These Lemon Blueberry Scones are made with the perfect gluten free flour blend and are not dry like a typical scone. They do not crumble much and are packed with flavor! Which is the way I think a scone should be.
Now, you can choose to make these lemon blueberry flavored or you can swap the flavor.
You can add chocolate chips and a dash of vanilla to make a great chocolate chip scone or you could add cinnamon and a bit of nutmeg to make these more of a strictly breakfast affair.
To make these you’ll want to sift all of your flours together and then add in the baking powder and salt.
After this you’ll want to add all of the wet ingredients together in a bowl and give them a good stir until they’re combined. Then, you’ll add in the dry ingredients.
Once all of the ingredients are combined you’ll want to make a large bowl in the center of a pan with parchment paper and flatten it into a 6-7 inch circle. This is a rough estimate but that was about the size mine was. To make thicker scones, as these don’t rise as much as a typical scone without yeast, I would recommend making a smaller circe.
Calling all Peanut Butter and Chocolate Lovers who enjoy the fluffy banana bundtlets! These gluten-free, dairy-free, and refined sugar-free bundtlets are so fetch!
Yes, we are going there because this recipe makes fetch happen!
So don’t be a Regina George and say it can’t happen because it’s happening!
One bite of this will tug at your heartstrings and stun you!
…But in a good way…you know like when you see that special someone ya fancy make eyes at you
…just like that 😉
I admit when I was trying the batter I thought it was promising, but when baking gluten-free there is never a realm of certainty you enter because when you are using other flours they can either be a hit or a miss and it’s about a 50/50 shot of both.
Luckily, the main ingredients to make this most gluten-free and dairy-free bakers will have them on hand.
Get Those Bundtet Pans Ready!
You’ll need some bundtlet pans, that can be found on amazon or really anywhere online. I linked the ones I used here. I used silicon ones as these can be cleaned by the dishwasher and therefore not cleaned by me…
To make this you’ll need:
Gluten-Free all-purpose flour
Organic Local Honey
Powdered Peanut Butter
Natural drippy peanut butter
Dairy-free chocolate chunks
I can’t decide what I like more about these…The taste or how adorable they are!
Keep in mind you can use a standard muffin tin as well.
Where’s That Drizzle?
You can create this yummy drizzle by making my Protein Collagen Icing recipe and adding 1-2 Tbsp of cocoa powder and 1/2 Tbsp more of milk.
It is optional as these bundtlets are good on their own, especially when they are warmed up and the chocolate pockets slightly melt. That my friend is the perfect time to enjoy these!
However, if you are craving something a bit sweeter pairing my drizzle may do it for your sweet tooth.
You’re of high society so treat yourself to something that fits into your lush life and allows you to unwind in your palace. These Protein Peanut Butter Chocolate Chip Banana Bundtllets are perfectly-portioned and are a great go-to snack!
5TbspDrippy natural peanut butter
3/4cupall-purpose gluten free flour of choice
1.5TbspPowdered peanut butter
2scoopsvegan protein powder
3TbspDairy free chocolate chunks
Preheat the oven to 350 degrees and spray 12 mini bundtlet pans with non-stick spray.
Mash the 3 ripe bananas and add them into a large bowl with the eggs, non-dairy milk, peanut butter, honey, vanilla extract and give it a good mix!
Sift all dry ingredients into the bowl and combine. The dough should be thick enough to clump a whisk if you put it in the mix, and if it is too drippy add more flour, if it’s too dry add in more almond milk.
Chop the chocolate chunks into smaller pieces. This will make little shards of chocolate dispersing them across the entire mix and not in just one place. When done pour into the tins about 3/4 of the way full and bake for 25-30 minutes.
When complete let cool for 5-8 minutes and bon appetite!
This may be made vegan by subbing the eggs for flax eggs and the honey for maple syrup.
Long gone are the days of spongy gluten-free snacks that fall apart in your hands.
Say hello to the new and improved fluffy banana bread filled with sweet honey and coconut sugar, making for a perfectly sweet banana bread that will unfold with flavor in your mouth.
To make this banana bread I highly recommend using a gluten-free all-purpose flour that contains xanthan gum and has a mix of brown rice flour and tapioca or arrowroot starch.
These flours will make the banana bread very thick and will add the texture of gluten into the recipe, without actually adding in any wheat flour.
Because let’s be real, we’ve all had a gluten-free treat before, possibly a muffin or a bread that had a texture similar to a kitchen sponge…
I know what you’re thinking…
And NO ONE wants to eat something that tastes like that, so opt for a quality gluten-free all-purpose flour, even if it means spending a little more at the grocery store. I suggest using Bob’s Red Mill 1-for-1 baking flour or King Arthur’s all-purpose gluten-free flour.
Additionally, for sweeteners, I recommend using a mix of Honey and coconut sugar as this will yield a naturally sweet banana bread and will complement the sugar from the bananas well.
Feel free to decrease the amount of coconut sugar or honey in the recipe if your bananas are very spotty as you may not need the amount the recipe calls for.
When it comes to the vegan chocolate chips feel free to add more or as much as your heart desires!
I fear I commit a Cardinal sin of using less as I am not much of a fan of chocolate so I tend to not add as much as the average chocolate lover.
Tell that Starbucks Banana Bread that’s been eyeing you to move over because this Fluffy Gluten-Free Banana Bread is made for you! These slices are Hefty, and have 11 grams of protein per slice!
1/2cupvegan protein powder
1cupall-purpose gluten-free flour of choice
1/4 cup dairy free semi-sweet chocolate chips
1ContainerNancy’s non-dairy oat milk yogurt
Preheat the oven to 350 degrees and spray a loaf pan with non-stick spray
Mash the bananas and add them into a large bowl and combine with the wet ingredients
Add all the dry ingredients, except for the chocolate chips into a large bowl and mix until there is no clumps. If the batter is too thin, add more coconut flour, and if it’s to thick add a dash of water or non-dairy milk.
Mix in 2/3 of the chocolate chips and save the rest to sprinkle on top
Bake in the oven for 40-45 minutes. Watch it carefully as this is a thick and hefty loaf of banana bread so the timing may vary based on your oven and the vegan protein powder you used. When the banana bread is done let it cool for 10-15 minutes.
Cut into 9 Hefty Slices
You May be able to sub the eggs in this for flax eggs and sub the honey for maple syrup to make it vegan.
These Flavorful Healthy Mexican Stuffed Peppers are filled with over 6 grams of fiber and over 35 grams of protein!
One of the best parts of this recipe is that it is very low-effort when it comes to the preparation for this dish.
How Simple Can This Really Be?
Honestly, I would consider this a lazy-girls (or guys) go-to meal prep recipe for the week. Now, you may be wondering why that is…
You see, by using salsa as the main seasoning there isn’t much more to add to the stuffing of the peppers other than the rice, beans, and turkey. All of which require minimal preparation.
I’m Busy Girl What Can I Do To Make This Easier?
Use microwavable jasmine rice from Trader Joes. It tastes amazing and also is easy on the wallet.
Wash the canned corn and beans together before adding them to the dish.
Throw everything in at once after the turkey is done cooking.
This recipe is really a matter of cooking meat, and then adding everything together over the course of 5 minutes before popping it in the oven. So, if you’re just starting to meal prep this recipe is a great place to start.
I made this recipe for a busy week I had ahead for my first week working from home. Some would argue that working from home doesn’t make meal prep necessary, but for the first week I had no idea what to expect so I had to be sure I had a healthy lunch packed just in case.
Also, is any thing better than gazing at your fridge knowing you have meals already prepped?
Yeah…didn’t think so.
If you’re looking for other gluten free healthy recipes checkout my latest posts below!
A simple, yet satisfying healthy mexican-style meal that is high in fiber and packed with over 35 grams of protein.
1 lb 99% Lean turkey
1 tsp avocado oil
4 Large Bell Peppers
1 1/2 cup Salsa ( I opt for a lower sodium variety)
2 Tbsp Cilantro
2 Tbsp chili powder
1/2 Tbsp red pepper flakes
1 tsp cumin
1 Can black beans
1/2 cup corn
1 Cup cooked rice of choice
Optional: 1/2 cup mexican-style cheese
Preheat the oven to 350.
Cook the turkey in a pan with 1 tsp of oil until it is fully cooked over medium-high heat.
Add the cilantro, chili powder, red pepper, and salsa to the pan and lower the heat to low for 1-2 minutes.
After washing the beans add the can with the turkey and cooked rice. Stir over low heat until the ingredients are incorporated and set aside.
Cut the tops off the peppers and stuff them evenly with the mixture from the pan.
Cook the peppers for 40 minutes in the oven. Then take them out and add the cheese on top of the peppers and set the broiler in your oven to high. Place the peppers with the cheese on top in the oven for 2-3 minutes, watching carefully to ensure the cheese does not burn.
Take out of the oven and let cool for at least 10 minutes.