Why Not To Watch Food Network and Workout Simultaneously

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If Giada De Laurentiis told me to wrap a pair of old jeans in tinfoil, bake at 325 for 1 hour, and serve with a side of shredded paper and a slice of lemon, I would do it. She never steers me wrong. N-e-v-e-r.

A few days ago, when I was at the gym , she basically mandated that I try this roasted vegetable tostada recipe. She served it with a spicy, chipotle sour cream sauce. Can you say, ‘oh-my-gosh-darn-golly-this-sounds-crazy-good?’ That’s what I said.

Sidenote: Yes, I’m one of those people who sometimes works out and watches TV about food consumption at the same time. It’s called multi-tasking and I’m only mildly ashamed of this habit.

She raved and raved and raved about the quick recipe, crunchy texture, and flawless flavor profile. As she bit into her tostada creation, it became clear that I would need to try this recipe. Try it like now. I quickly hopped off the elliptical and headed straight to the grocery store. It’s called prioritizing.

And the results? Amazing.

Thank you, Giada.

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Roasted Vegetable Tostadas with Chipotle Cream
Source: Giada De Laurentiis
Printable Recipe

2 zucchini, cut into 1/2inch pieces
1 red bell pepper, seeded and cut into 1/2inch pieces
1lb butternut squash, peeled/seeded/diced into 1/2inch cubes (~3C)
1/4C extra-virgin olive oil
2tsp ground cumin
1 1/2tsp dried oregano
1tsp salt
6 corn or whole wheat tortillas (6 or 7inch size)
1-2* canned chipotle pepper, diced
1C sour cream (or vegan alternative)
1T fresh squeezed lime juice
1tsp agave syrup

For the vegetables: Preheat oven to 400. Combine zucchini, bell pepper, squash, oil, cumin, oregano, and salt in a bowl. Spread mixture onto baking sheet in an even layer. Roast until tender, about 30 – 35 minutes.

For the tostadas: Heat a non-stick skillet over medium heat. Brush each side of the tortillas with oil. Cook each tortilla until crispy, about 2-3 minutes per side.
Alternatively, you can shallow-fry each tortilla in olive oil that has been heated in a skillet. Drain on paper towels.

For the cream: Mix the pepper, sour cream, lime juice, and agave.

To assemble: Tostada on plate. A heap of roasted vegetables on top. Sour cream on top of vegetables. Crunch. Crunch. Yum.

 

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