Chili Tostadas (Phase 1 Compatible)
 
Yields 2 medium tostadas, equivalent to 2 Ideal Protein food portions
 
• 1 Ideal Protein Maple Oatmeal (preferably sweetened)
• 1 Ideal Protein Vegetable Chili
• ¼ teaspoon baking powder
• 3 small pinches of baking soda
• 4 oz of hot water
• 8 drops of extra virgin olive oil
• ¼ teaspoon of dried Mexican herbs (coriander, basil, oregano, dried peppers, garlic and
crushed cumin which gives it a nice ‘smoky’ flavor)
• Shredded lettuce
• 1 tablespoon fresh cilantro, shredded
• 1 tablespoon fresh tomatoes or fresh salsa
• Chopped onion (raw) or green onion
• Fresh lime
 
Preheat the oven at 350º F. Blend the contents of the oatmeal and chili together with the baking powder, baking soda, hot water, virgin olive oil and herbs together until all the water is absorbed and the dry ingredients are equally distributed. Rub fresh garlic directly onto a non-stick baking sheet. Spoon mixture into two (2) tostadas.
 
Bake at 350º F for 15 minutes. Remove from the oven and garnish with shredded lettuce, 1 tablespoon of chopped fresh cilantro, 1 tablespoon of fresh or canned tomatoes, chopped onion or green onions. Sprinkle a splash of fresh lime and serve while still hot!