Cinnamon pita chips dipped in fruit salsa is one of those dishes you bring to a party and it's the first thing gone. Yes, it's THAT GOOD.
The "salsa" is portioned out as a purple container (so I don't sit and eat the entire batch...) & 8 of these pita chips equals 1/2 yellow and 2 tsp!
21 Day Fix Cinnamon Pita
Chips and Fruit Salsa
Serves 2
1/2 yellow, 1 purple, 1 tsp (oils), and 1 tsp
1/2 yellow, 1 purple, 1 tsp (oils), and 1 tsp
Ingredients
1 6inch whole wheat tortilla shell
1/4 small gala apple
1/2 purple container of cut pineapple
1/2 purple container of frozen strawberries (partially thawed)
2 tsp of coconut oil
1 tsp of coconut sugar
Cinnamon to taste (Free)
Directions
1. Preheat your oven to
350 degrees
2. Put your teaspoon of
coconut oil in a small dish and melt it in the microwave (should only take a
few seconds).
3. In a small dish place your teaspoon of coconut sugar and add the cinnamon in until you get
a nice even mixture of cinnamon to sugar. Place bowl to the side. **NOTE: I love cinnamon so I added 2 tsp of cinnamon per tsp of sugar**
4. Take the tortilla shell
and put it on a cutting board. Cut like a pizza into 6 pieces, then take those pieces and separate (half them- you'll notice once you cut it will already be trying to separate). Brush some of the coconut oil onto each tortilla
shell until it has a slight coating over the whole shell. Then sprinkle the
cinnamon/sugar mixture over every piece.
5. Transfer the chips over to a non-stick baking
sheet.
6. Place in the oven for
6 to 8 minutes.
7. While the chips are
baking take your partially thawed strawberries and blend them and also dice up
your apple & pineapple into small pieces. Put the diced apples and blended strawberries
into a small bowl. If you're feeling edgy, add in some coconut extract for more flavor with no added calories!
8. Once the chips are
done, let them cool and then enjoy!
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