A month ago, I promised a special recipe for Thyroid Awareness Week. Well…here it is. Finally! And if the idea of gluten-free, delicious tortillas appeals to you, then this one was worth the wait. Thanks to my culinary-genius husband for coming up with this thyroid nourishing meal. A true Mexican feast – fajitas! As always, my recipe are vegan but feel free to add meat, cheese or whatever ya like to make this feast your own.
Is there anything that quinoa can’t do? I haven’t put it to the chocolate test (yet) but I am sure it would find a way to pass. Being that I am not quite ready to tear myself away from new quinoa recipes, quinoa tortillas have been created. Quinoa is definitely nutritious and good for the thyroid, as discussed in this post. After the discovery of quinoa pizza, tortillas started to look like a reality. To create the tortillas, follow the same recipe as the pizza to prepare the quinoa batter. The batter is poured into an oiled pan, in a manner similar to cooking a pancake.
We tried both coconut and olive oil and found that olive oil worked much better. Cook for approximately 3 minutes, flip and cook for another 1-2 minutes. Not much oil is needed, particularly after the first tortilla is made. Tortillas can be thin or thick and can be frozen. In fact, I found defrosted tortillas to be very light and tasty. If they come out thicker than desired, freeze them and use later as personal pan pizza shells, pita bread or naan.
The veggie mix for the fajitas includes zucchini, squash, onion, mushroom and red/yellow peppers and is all organic. Organic food is important for the thyroid as pesticides have hormone-disrupting effects. As a side note, if buying organic produce is not always an options, choices can be made using this list, detailing which foods are most and least contaminated by pesticides. Chop the veggies into uniform pieces and marinate in olive oil, cumin, smoked paprika, cilantro, salt, pepper and lime juice. To cook, lightly saute in a pan. Start with the mushrooms for two minutes or so, add the onion until slightly carmelized, then add the rest of the veggies until cooked to preference.
I used black-eyed peas due to their incredible nutritional value. They are loaded with protein, which is crucial for thyroid health. Black-eyed peas also contain large amounts of folate, magnesium, iron, phosphorous and copper. To cook black-eyed peas, start by soaking them overnight. This will make them more digestible and allow for greater nutrient absorption. Rinse well, add to pot and cover with water. Bring the water to a boil and then simmer for two hours or so, depending on how soft you prefer your beans. Stir often and make sure to keep beans covered with water while cooking.
Creating the salsa was a challenge as I couldn’t stop snacking on it as it was being made. It is so good! Same with the guacamole. Avocados are more than just super yummy, they stimulate thyroid function! Here are the recipes:
Combine the following in a bowl and enjoy:
10 roma tomatoes, diced
1 red pepper, diced
1 red onion, diced
1 jalapeno, seeded and finely diced
1/4 bunch cilantro, minced
1 t smoked paprika
1/2 t salt
1/2 t cumin
1/2 t chipotle powder
1 oz olive oil
Combine the following in a bowl and love:
4 avocados, mashed to preference
1 cup salsa mixture
3 limes, juiced
I hope that you enjoy creating your own fajitas and especially gobbling down the quinoa tortillas. Sending YOU wishes for a delicious feast!