Bar-scottis and enchiladas

Hi everyone! Please be sure to check out yesterday's post on HPV infection and cervical cancer for some prevention information, statistics, and a little science translation. I find virology pretty interesting so if you've ever wondered how exactly a virus leads to cancer, then give it a read :)

Other noteworthy points, I edited the post to include HPV testing in addition to regular pap smears as prevention for cervical cancer. Many OBGYNs group them as one, but not all - so it's important to ask for both.

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I have two new recipes for you, both of which will be making regular appearances in my kitchen.

#1 Protein Bar-scottis

I set out to make protein bars, but decided to omit some of the more moist ingredients and try my hand at a biscotti. I love biscottis. I enjoy everything about them - dunking them in coffee/tea, their dessert-like flavor - but unfortunately they do little in the nutrition department. So I thought, what if I could create a biscotti only using uber healthy ingredients and packed with protein (hello post workout coffee pairing)?

So here it is!

6 scoops vanilla whey protein

1/4 c egg whites

1/4 c peanut butter

1/2 c rolled oats

1/3 c raisins

1/4 c dark choc chips

1 t baking powder

1/2 t cinnamon

1/2 c unsweetened applesauce

water, to desired consistency  (should be similar to brownie batter)

stevia, 4 servings

sea salt, 1/4 tsp

Preheat oven to 300F

Spray baking pan (I used a loaf-sized pan)
Pour in mixture and bake ~20 mins until cooked throughout

Tip: Many protein powders bake differently, especially when it comes to dryness. If you prefer your biscottis more moist/dry adjust the applesauce/water accordingly. Also, play around with the mix-ins!


#2 Chicken enchiladas (dairy-free!)

I'm a long time lover of enchiladas, but rarely order them because of the dairy factor. I came across sprouted corn tortilla's (Ezekiel brand) at Whole Foods and got thinkin'. Remembering back to the dairy-free cheese in my fridge and a recipe I once saw for 2-recipe salsa chicken, I knew it was time!

(Front half are reg cheese (cow), back are vegan cheese (Daiya brand; cheddar)

Tortillas of choice

chicken breasts, 2

black beans, 1 can

salsa, 2 jars

yellow onion, 1

pepper, 1

enchilada sauce (I found an all-natural one at Trader Joe's)

1/2 c shredded cheese (Daiya dairy-free cheddar)

spices (1/2 t cumin, 1 t red chili powder, 1/2 t garlic powder)

lime, 1 small

Directions:

1. (6-8 hours before) Place chicken, spices, and salsa in crock pot and cook on low heat for 6-8 hours
2. Preheat oven 425F
3. Dice onions and peppers and satay (directions here), set aside
4. Remove chicken and use a fork to scrape and separate into strands. Mix into salsa
5. With a fork, remove chicken and add to tortillas. Add veggies and beans. Roll up tortillas and place fold downward.
6. Spray baking pan with cooking spray and align rolled enchiladas (a pan with sides works best)
7. Cover tops of enchiladas with enchilada sauce
8. Top with cheese
9. Bake uncovered for until warm throughout (about 10 mins)

Served alongside fresh cilantro and my favorite salsas with multi grain tortilla chips for dipping...

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Are you a biscotti fan or find them a waste of time?

What's your favorite Mexican dish?