I made this smoothie because, well, sometimes you need to break out of the mundane and turn your breakfast into something fun like a stoplight. Or a cookie. Or a muff-cake. See? Who said breakfast should ever be mundane…
When testing my recipe for Vegan Dessert Nachos a while back, my friend Laura let me borrow a few of her gluten free brown rice tortillas to try out along with my whole wheat tortillas. I didn’t expect it, but the gluten free ones were much better than the whole wheat! Since then, as I’ve been trying to minimize gluten in my diet, I’ve opted for g-free options when I can.
These tortillas are my new go-to for wraps and the like, and make a perfect tostada base when toasted up and seasoned with garlic, salt and pepper.
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