What I Ate Today • 7/15/18

1.7 lb salad + 1/4 cup rice & 1/2 cup lentils, dressed with Balsamic Condimenti

Nachos! Homemade tortilla chips, mushroom-based taco ”meat” + salsa and lots of veg

Ingredients

• 2 cups gluten-free masa harina (I use Bob’s Red Mill)

• 1.5 cups water

Method

• Combine and mix ingredients by hand until soft ball forms. Kneed dough for a few minutes, then place in bowl, cover tightly and let it rest on the counter for at least 30 minutes

• using an ice cream scoop for uniform size, scoop dough and press thinly using tortilla press or rolling pin. Place on lined baking sheets (parchment paper or silicone baking mat), cut into quarters or sixths using pizza cutter and bake in 350-degree oven 15-20 min or until crispy

• for extra flavor sprinkle optional spice(s) onto tortilla before baking such as chili powder, cumin, smoked paprika, etc.

Apple cobbler

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