M&F contributor Robert Irvine, star of Food Network’s Restaurant: Impossible, is easily the fittest chef in the world. In his new book, Fit Fuel, he shares motivation, training, and a ton of restaurant-quality
healthy recipes. The following excerpt offers a look into one of his favorite recipes:

Here we use whole-wheat tortillas, turkey bacon, and nonfat cottage cheese to keep calories in check. Ditch the sour cream and mix avocado into the salsa for a tangy topping that’ll change the way you think of this Mexican classic.

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Ingredients

  • For the Avocado Salsa: 1/4 cup black beans, rinsed
  • 1/4 cup tomatoes, diced
  • 1 avocado, diced
  • 1/4 cup red onion, diced
  • 1/4 bunch cilantro, chopped
  • 1 tbsp sherry vinegar
  • 1/2 lime juiced
  • For the Quesadillas: 1/2 cup nonfat cottage cheese
  • 4 12-inch whole-wheat tortillas
  • 1 cup low-fat Jack cheese, shredded
  • 3/4 cup turkey bacon, cooked and chopped
  • Nonstick, nonfat cooking spray
  • For the Eggs: 1 tbsp grapeseed oil
  • 6 whole eggs
  • 6 egg whites

Directions

  1. Avocado Salsa: Combine all salsa ingredients in a mixing bowl and gently toss together.
  2. Quesadillas: Spread cottage cheese on tortillas. Top with Jack cheese and bacon.
  3. Spray a nonstick pan with cooking spray; fold a tortilla in half and cook it over medium heat until cheese is melted. repeat for all tortillas.
  4. Heat a nonstick pan over medium heat and add 1 tbsp grapeseed oil.
  5. In a mixing bowl, whisk together whole eggs and egg whites; pour eggs into pan and scramble until cooked through. Season with salt and pepper.
  6. Cut quesadillas in four pieces. Top with salsa, then add scrambled eggs to the side of the plate.
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