It's Friday also known as my long run day, but today is a drop back week (yay!) so only a 10k - which felt really good. It was my first run this year without needing to wear a jacket, the sun was out, it wasn't windy - it was beautiful! While I have been having smoothies most mornings, today I opted for my brown rice tortilla-nut butter-dates and hemp seed combo.
I seasoned the peppers similarly - chipotle and chili powder, cayenne, garlic and onion powder and cooked until they were softened, but still had a little bite to them. As you can see, they retained their bright color. To make the tostadas, I heated corn tortillas right on the rack in a 350˚oven until they became just crispy. I topped the tortillas with beans, veggies, avocado, salsa and nutritional yeast for a lunch rich in fiber, protein, healthy fat, antioxidants and vitamin C.
I am an animal loving-Vegan runner, I practice and teach Kundalini Yoga and I love to cook and eat flavorful plant-based food.