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.
I bet you’d never guess these birthday cake vegan truffles are…packed with Da Da Daa…
9 grams of protein!
Have I made your mouth water yet?
PS. If you didn’t know that was the goal.
Where does this delicious protein come from you may ask? Why that would be the amazing powdered peanut butter from The Lion’s Choice.
The powdered peanut butter is not only vegan but also has sprinkles in it, and tastes amazing of course!
Honestly, could it get any better when it comes to gluten-free and vegan deliciousness?
One of the many things I love about this truffle recipe is how simple it is. Once the ingredients are added into a bowl and formed into balls the only other step is to make the chocolate coating while the truffles set in the freezer.
Luckily, most of the ingredients you will likely have on hand in your pantry if you’re a gluten-free, dairy-free, or vegan baker.
Along with some sea salt, but other than that you’re ready to get baking!
Well, no-bake baking that is…
How Do I Make That Vegan Chocolate Shell?
To make this yummy chocolate coating all you need is your favorite natural drippy peanut butter and vegan chocolate.
When coating the peanut butter part of the truffle I recommend using a toothpick to dip the truffles in the coating and twist them until the truffle is fully covered. Once the truffle is fully covered with the chocolate place the truffle on the parchment paper and take the toothpick out of the truffle, using another toothpick to hold down the truffle while you take the toothpick out to assist you if necessary.
After removing the truffle sprinkle a dash of sea salt on the top of it before returning these truffles to the freezer as this will add a savory element to the chocolate before tasting the sweetness of the chocolate and peanut butter middle, creating a perfectly sweet and salty truffle.
Sift the powdered sugar, almond flour, and powdered peanut butter in a medium-sized bowl and combine.
Add non-dairy milk, vanilla extract, and sea salt slowly into the medium-sized bowl. Your batter should be thick enough to roll into your hands but no stick to it. If your batter is too thick add more milk, if the batter is too wet, add in more powdered peanut butter by the Tablespoon until it thickens up.
After the peanut butter truffle dough is thick enough form the dough into Tablespoon-sized ball using your hands. After you’ve created 8 dough balls store them in the freezer for at least 30 minutes.
While the truffles are setting in the freezer, take the vegan chocolate and cut it into smaller bits. Once the chocolate is broken up into smaller pieces add it into a small microwave-safe bowl and with the peanut butter and microwave for 30-second increments, stirring the chocolate with a fork. Repeat this until all chocolate is melted (this took me a little over 2 cycles).
Take the truffles out of the freezer along with a few toothpicks. Using a toothpick to dip the truffles in the coating and twist them until the truffle is fully covered. Once the truffle is fully covered with the chocolate place the truffle on the parchment paper and take the toothpick out of the truffle, using another toothpick to hold down the truffle while you take the toothpick out to assist you if necessary.
Store back in the freezer for at least 20 minutes. When they are done give em a try and then store them in an airtight container in the freezer to enjoy later…or eat the entire batch you do you.
Keywords: truffle, gluten free, dairy free, vegan, birthday cake, peanut butter powder, high protein