Gluten-Free, Brown Rice “Chips” with Zucchini Spread
A Detox Friendly Meal
Posted July 8th, 2010 by noelle | View Comments
If you love chips and salsa, you’ll love this detox friendly twist. These Gluten-Free, Brown Rice “Chips” and Zucchini spread are made with ingredients that are easily recognizable, utilizable and digestible by your body. This allows more of your bod’s energy to be spent on rejuvenating and slimming work (vs digestion all the time).
Want more diet friendly, detox friendly dinners? Check out a few of my favorites here.
Brown Rice “Chips” with Zucchini Spread
Serving Size: 2, ~250 calories per serving
Ingredients
1/2 cup sundried tomatoes, firmly packed
1 tablespoon extra virgin olive oil
1/2 tablespoon balsamic vinegar
pinch of sea salt and pepper for taste
2 brown rice tortillas (I recommend Food For Life brand.)
Better-for-you ingredients
Learn more about the better-for-you ingredients in this recipe:
- Brown rice tortillas are made with an easier-to-digest grain which allows more of your bod’s time to be spent on rejuvenation and slimming work as opposed to digestion all the time. I recommend the Food for Life brand.
- Sea salt vs chemical-filled table salt. You still get all the flavor, and the benefits of some added minerals too. Learn more here.
Directions
Take zucchini, sundried tomatoes, olive oil and balsamic vinegar and add to a food processor. Pulse until all ingredients are combined well, in a chunky consistency. Add a pinch of sea salt and pepper for taste, pulse once or twice.
Take brown rice tortillas, and split each one into two pieces. I just pull them out of the freezer, break them in half and put them in the toaster (one at a time). You may need to flip the halves over in the toaster to make sure both ends are toasted evenly as these tortillas are quite large in diameter. If you do toast them twice (which I usually do) watch them on the second toasting and do not let them go the full time otherwise they will burn.
Take the toasted brown rice tortilla “chips” and spread the zucchini and sundried tomato mixture evenly across the four pieces. Enjoy!
Notes: These brown rice tortillas (~only 130 calories each) are so delicious, I would even use them as regular chips with some salsa. Just toast them right up! Toasted tortillas served simply with some arugula (it’s perfect this time of year), good olive oil, salt, pepper and some sliced tomato or shaved parmesan would be lovely too. These tortillas are great to keep in your freezer for a quick mid-week meal.
