Heat the coconut oil in a stainless steel pan over medium heat. Add the onions and peppers and cook until the vegetables are tender. Set aside. Place one brown rice tortilla into an iron frying pan. Layer the tortilla with half of the cheese, the nutritional yeast, cooked peppers and onions, chili powder, black beans, swiss chard, and the rest of the cheese. Put the second brown rice tortilla on top and squeeze the quesadilla a little down. Turn the stove on low and cook the quesadilla until it is light brown on each side. Enjoy with guacamole and salsa.
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Brown Rice Recipes
Cook the pasta according to the package directions; drain the pasta and return it to the pot. Add a little olive oil and toss the noodles. Cover.Heat the remaining olive oil in a stainless steel skillet over medium heat; add the pine nuts and garlic and cook, stirring frequently, until golden brown, 1 to 2 minutes. Add the asparagus and cook, tossing occasionally, until just tender, 2 to 3 minutes. Add the fresh basil and warm up. Add the asparagus mixture to the pasta along with salt and pepper, and toss to combine. Sprinkle with the parmesan cheese before serving.