Quesadilla Sunday over here! How are all you beautiful people?!! Sundays used to be my least favorite day, but that was back when I was unhappy with my work and dreading the week ahead. Times have changed, and now I’m able to do a little bit of what I love every day! I spend a lot of time in the kitchen on Sundays now, prepping food for clients and for myself. This morning one of my dearest friends came over and we cooked together! It was so nice. After doing some prep for my clients, I threw together a little chicken quesadilla! This one has a healthy makeover of course, by nonetheless it was absolutely delightful! Two @sietefoods tortillas, pan fried in @nutiva coconut oil, and stuffed with romaine, roasted chicken, a delicious Beet-purple cauliflower spread, sautéed mushrooms, red onion and topped with some bell pepper, avocado and cilantro. So YUM! I hope you’re all having a glorious close to the weekend! I’m contemplating going to sit in traffic to get a freeze from @pressedjuicery with @shutthekaleup $1 coupon code! It would be the perfect treat after this 😋

Roasted Beet and Purple Cauliflower Spread

  • 1 very large roasted beet (peeled) or two medium
  • 2 cups roasted purple cauliflower (or white—I just love the color of the purple)
  • 2 tablespoons lemon juice
  • 1/2 cup of cashew milk unsweetened plain yogurt (or other yogurt of choice)
  • 1/2 tsp himalayan salt
  • 1/2 tsp pepper
  • 1 tbls coconut aminos, liquid aminos or tamari
  • 1/4 tsp red pepper flakes

Blend all ingredients in a blender (I used my NutriBullet). If it is too thick then add more yogurt! Not enough salt or pepper? Add some more!

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