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!
corn tortillas
guacamole (I used good foods as i’s my favorite store bought guacamole)
cilantro
taco seasoning
shrimp
feta cheese
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!
Ingredients
Scale
4corn tortillas
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
Optional: Lime
Instructions
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.
The process:
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.
It may seem like a long ingredient list but it’s well worth it and the scones themselves don’t need time to rise (as these are yeast free) and the Glaze…
Which takes only m i n u t e s to whip up.
The sweet glaze adds a great touch of sweetness to these scones and really adds that bakery-style element in my opinion.
After the scones are done baking in the oven I would recommend letting these yummy scones cool for 10-12 minutes before adding the glaze.
I prefer adding the glaze when the scones are warm, but not hot to the touch. Otherwise your tongue and tastebuds will not be able to enjoy the flavors of this scone as they will be rather scorched.
If you’re looking for more gluten free healthy recipe ideas check out my latest posts!
Sift all flour into a large bowl. Then add the sweetener, salt, and baking powder in the bowl and combine.
Add the butter into the large bowl and with a fork combine the butter into the flour until it forms large crumbs.
Add the non-dairy milk and applesauce to the bowl and give it a good stir.
Fold in the Blueberries and place on a baking sheet in a large ball.
Make the dough into a 6-7 inch circle, flattening it to your desired thickness. These will not puff up as much as a usual scone as this is an eggless recipe.
I recommend dividing these into 8 pieces with a knife before baking them for 18-22 minutes.
While the scones are baking whip up the glaze by making my Collagen Glaze and adding 1 lemon juiced to it.
Let cool for 10-12 minutes and top with the lemon glaze in a drizzle fashion.
Notes
I used King Arthur’s gluten free all-purpose flour, which has xanthan gum in it. If you use a different gluten free flour add 1/4-1/2 tsp xanthan gum to the flour if your flour doesn’t have it in it.
Nutrition was calculated with 2 Tbsp Truvia and 2/4 batch of my Collagen Icing.
Did someone say Delicious Dairy-Free protein icing? That’s right! My Protein Collagen Frosting is the perfect addition to any cinnamon roll, cake, or really any pastry. With less than 5 ingredients it is my go-to glaze.
Prepare for Deliciousness in Minutes
I don’t lie when I say this recipe takes minutes! All you need is:
Powdered sugar
Collagen peptides
Vanilla extract
Dairy-free milk
That’s all folks! Nothing more.
Simply whip all the ingredients in a small bowl and you are good to go!
What can this be used for?
Like I mentioned before this simple glaze can be used as the perfect healthy addition to:
Cinnamon rolls
Scones
Cakes
Cookies
Much more!
If you want to make a deliscious breakfast, snack, or dessert to pair with this glaze I suggest trying my lemon Blueberry Scones!
They are packed with flavor and are not the least bit dry!
You can also try some of my other healthy recipes like
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!
Source: Huffington Post
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
Coconut Flour
Powdered Peanut Butter
Natural drippy peanut butter
Ripe Bananas
Vanilla Extract
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!
Ingredients
Scale
Dry Ingredients
3Ripe bananas
1cupNon-dairy milk
3eggs
5TbspDrippy natural peanut butter
3TbspOrganic honey
1/2tspVanilla Extract
Wet Ingredients
3/4cupall-purpose gluten free flour of choice
1/4cupCoconut flour
1.5TbspPowdered peanut butter
1tspBaking soda
2tapBaking powder
2scoopsvegan protein powder
3TbspDairy free chocolate chunks
Instructions
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!
Notes
This may be made vegan by subbing the eggs for flax eggs and the honey for maple syrup.
These gluten free muffins will become your new best friend.
Not often do I run out of vegan and whey protein powder, but the time came this afternoon when I reached for the tub and saw the dreaded scoop at the bottom and nothing else!
Sigh…I know!
Thus, the Lemon Blueberry Collagen Muffins were born…
For all the fellow non-gluten eaters out there you know what a pain in the a** it can be when trying to make a fluffy, non-crumbly muffins that won’t evaporate in seconds like those natural valley bars
Yeah you know the ones I’m talking about. You take them out of the package and half of it is already granola.
Of course, we don’t want that, but unfortunately when it comes to gluten free baking, there is about a 50/50 shot that anything will workout right when you follow the recipe step by step when using these various flours.
When it comes to gluten free baking I’m not a huge fan of mixing 3-5 different flours because being gluten free is expensive enough!
All you need to do is look at the size and price of gluten free bread to figure this out. If you didn’t know the slices are as small as cards and are about $7 for a loaf you have to freeze…as you can see I ain’t about that life
Without further ado, these muffins are made with only…
Wait for it…
One flour!
To make it even simpler, it’s a gluten free all-purpose flour. I used pillsbury, but bob’s red mill would work as well.
Oh, and one special ingredient as well
Collagen peptides
But that likely wasn’t a shock to you as it gave it away in the title
The best part of these muffins is the lemon-deliciousness on the top of it!
This part is completely optional but it enhances the lemon flavor and also adds a bit of a bakery-style element.
It’s a bit better than an ordinary muffin because it’s a fancy muffin which basically makes it better than an ordinary muffin.
Enjoy the sweet hues of blueberry and lemon in these delicious gluten free Collagen muffins!
Ingredients
Scale
Dry Ingredients
1.5cupsGluten-free all-purpose flour (Or normal all-purpose flour if not gf)
3scoopsCollagen peptidesI recommend unflavored or vanilla flavored
1/2tspBaking soda
1.5tspBaking powder
1.25cupsBlueberries
Wet Ingredients
2Large eggs
3TbspYogurt butter
2TbspCoconut butterOr sub coconut oil
1cupUnsweetened applesauce
1Lemon squeezed
1/2TbspHoney
1/2cupTruvia (Or sub your favorite sweetener)
1/4tspSea Salt
1/2tspVanilla extract (Omit if you used vanilla flavored collagen)
Optional Lemon Drizzle:
3TbspPowdered sugar
2tspLemon juice
1TbspNon-dairy milk
Instructions
Spray a silicon muffin tin or metal muffin tin with non-stick spray and preheat to 350 degrees.
Sift all dry ingredients, except for the blueberries into a large mixing bowl and give it a good mix.
Warm up the coconut butter and yogurt butter in a cereal bowl in the microwave for 30 seconds and then add in the vanilla extract and eggs together and mix.
Add in the truvia, salt, honey, and lemon juice into the bowl with the egg and yogurt butter mixture and whisk until all ingredients are combined.
Add the wet to the dry and mix until there are no lumps. Be sure not to over mix these as it will affect the texture.
Fold in the blueberries and drop the batter with an ice cream scoop into the muffin tins until they are 3/4 full.
Bake for 22-27 minutes.
Let cool for 10 minutes.
Optional: mix the drizzle ingredients together until you get a thin glaze consistency and then use a spoon or fork to drizzle the lemon mixture.
Notes
I got about 14 muffins, but feel free to add a little more batter to each muffin if you would like a solid 12.
Recent Comments