Gluten Free Blackberry Basil Nachos

 

You have to realize through now that each one my recipes are made with gluten free ingredients. however simply in case you ever forget about, here you go. Gluten loose Blackberry Basil Nachos! Vegetarian pleasant, or carnivore friendly in case you need to pump up the protein even extra.

ok, now that my little “promo” for this nachos recipe is out of the way, allow me inform how and why I made this dish. yes, i am going to ramble and can help you in on a touch confession. Get geared up.

i have been slacking. Slacking on getting into desirable restoration meals. I understand, shame on me. I assume the summer season warmth has zapped a few brain cells. That and the loopy agenda we’ve been seeking to keep currently.

Which lead me to re-examine our meal timing and virtually DIGESTING and absorbing our food. We wanted more real meals based totally healing food. ingredients excessive in antioxidants, protein, and glycogen.

Now, don’t get me incorrect. you can cram an entire lot of real food right into a smoothie. however what I observed (for us both) changed into that we wanted extra CHEWABLE food to go with it. meals that fight oxidative strain and may relax the inflammatory response after exercises or from high warmth/environment publicity. Does that make sense?

INGREDIENTS

• 2 oz Mozzarella, hard cheddar, provolone, or other aged cheese (see notes for vegans)
• fresh basil (chopped)
• non stick cooking spray or foil
• 2/3 cup blackberries
• 2–3 eight inch gluten free tortillas
• additional toppings – chicken, tofu, beef, salsa, etc.
• dash of black pepper and sea salt

INSTRUCTIONS

1. Preheat oven to 350F.
2. Lay out your tortillas and slice them into wedges with a knife or pizza cutter. Place tortillas on a baking sheet with foil underneath or use non stick cooking spray
3. in a separate bowl, gently smash your blackberries. Not much, but just enough to extract a little juice. Toss semi smashed berries in bowl with basil. about 1 tbsp chopped fresh and a little sea salt and black pepper.
4. Next, slice your cheese into smaller strips and place on tortilla wedges.
5. spoon blackberry mixture on top of each wedge/nacho.
6. Add any additional toppings or seasoning.
7. Bake for 10-12 minutes. For extra crispy, broil for the last minute.