If you’ve been following me on social media, you’d have noticed an honesty post about feeling overwhelmed and undervalued lately. Fact is, it’s mainly my own doing. I know that I need to exercise daily, eat healthy and gluten-free, spend time with God, spend less time on screens, read more and spend more time with family and friends in order to feel 100% me. It was definitely not the case this week, hence I felt as if I couldn’t cope with it all – being a mom, an entrepreneur, a business partner, a wife… You know.
So, in addition to heading to the gym bright and early tomorrow morning, I will also be returning to gluten-free dining. Why? Because I know it works for me. I’ve seen it time and again. When I eat too much gluten, fatigue and brain fog sets in and I struggle to concentrate and think straight. A lesson I keep learning the hard way.
That is why I was so glad when this recipe landed in my inbox – courtesy of the South African Mushroom Farmers’ Association. Try it and let me know what you think!
ALSO TRY THIS GLUTEN-FREE BREAD RECIPE
Gluten-free Mushroom Tostadas
Makes 6 tostadas
Serves 2-3
Ingredients
1 small red onion, quartered and sliced
4 Tbsp white wine vinegar
1 tsp salt
2 tsp sugar
1 large jalapeño, sliced
1 handful fresh coriander, roughly chopped
1 large avocado, diced
400g portobello mushrooms / 6 medium portabellos
2 Tbsp taco / fajita / Mexican spice mix
6 fresh white or yellow corn tortillas
125ml crème fraîche, for serving
100g feta cheese, for serving
Lime wedges, for serving
Salt and pepper, to taste
Olive oil, for cooking
Method
Place the red onion, vinegar, salt and sugar in a bowl.
Mix to combine and set aside.
Prepare the vegetable toppings.
Preheat the oven on grill.
Brush the tortillas on both sides with a little olive oil.
Place on a baking tray and grill until lightly charred and crisp, turning halfway through to cook both sides.
Season the portabellos with olive oil and the taco spice.
Use the same baking tray as the tortillas and grill them, turning them halfway through until lightly charred and cooked through. (About 5 minutes)
Allow to rest, then slice.
To assemble the tostadas
Spread a dollop of crème fraîche onto the base of each crispy tortilla.
Top with mushrooms, quick pickled onions, avocado, jalapeño slices and coriander.
Crumble a little feta over the top of each tostada.
Finish each tostada with a squeeze of fresh lime juice just before serving and enjoy!
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