Clean, green (vegan) quesadillas

After a weekend filled with fun and festivities, I was feeling the need to re-center myself with lots of simple, clean, green fare.  And I mean "green" in the most literal sense of the word.  Upon arriving home on Monday afternoon, I dropped my suitcase inside the front door, and then made a beeline for Whole Foods, where I filled my cart with copious amounts of fruits and veggies, including several kinds of leafy green vegetable.

Leafy green vegetables (think spinach, kale, chard, arugula, watercress, etc.) have become my go-to ingredients for quick, detoxifying meals.  Not only are these veggies nutritional powerhouses loaded with vitamins, minerals, and phytonutrients, they're simple to prepare and taste delicious with a minimal amount of seasoning.

To make these clean, green quesadillas, I sautéed minced garlic, spinach, green pepper slices, and zucchini slices in a small amount of coconut oil (my new cooking oil of choice...more on that soon), with a touch of Mexican seasoning (cumin + oregano + chile powder + garlic powder + onion powder + cloves + cinnamon) and a sprinkle of sea salt.  Look at all that lovely green-ness!

Next, I spread the sautéed greens atop a sprouted grain tortilla, and added some cilantro, chopped scallions, and a thin layer of Daiya.

After topping the whole thing with another sprouted grain tortilla, I placed it under the oven's broiler for about 5 minutes (just long enough for the Daiya to melt and the top of the quesadilla to get a little crispy).  

With a side of black beans, salsa, and 1/2 avocado, this was a delicious, nutritionally balanced, and vegan meal!