Have you guys ever tried Spinning? How about Spinning with Weights?
This week I attended my first Spinning Pedal & Pump class, meaning with weights. I definitely underestimated the difficulty of this class, it certainly wasn’t as easy as it looked.
After the first 15 minutes of standing and pedaling simultaneously, I seriously wanted to die, but the music is really what kept me going. We spun to J.Lo’s Get on the Floor, Michael Jackson’s Billie Jean, Kelly Clarkson’s Piece of Me, and more. The music was awesome, it definitely got me into the class.
When it comes to working out, I think it is important to incorporate whatever will motivate you, help you get out there, and burn fat.
When I came home I wanted something hearty and healthy, and so I opted for quesadillas. If you pile up on those veggies, you’ll end up eating just 1 quesadilla instead of 2. Furthermore, if fat is a concern for you, go ahead and use Reduced Fat Mexican Cheese.
This recipe is outstanding with a hint of sweetness from the red bell peppers! Love it! 
NUTRITION: Broccoli adds tons of nutrition value… Fiber, Folic Acid, and Vitamins A, C, and K. Bell Peppers are a great source of Vitamins A, B6, and C. Cheese is a good source of Calcium and Protein. Whole Grain Tortillas add Protein and Fiber to this dish.
INGREDIENTS (enough to make 4 quesadillas):
- Canola Oil – 1 tbsp (for the veggies) + very little at a time for the tortillas
- Broccoli – 1 bunch (chopped into small florets)
- Red Bell Pepper – 1 medium (sliced)
- Garlic – 1 clove (finely chopped)
- Jalapeno – 1 (deseeded & finely chopped) … use 1/2 a jalapeno if you can’t handle heat
- Ortega Taco Seasoning – 2 tbsp
- Fresh Cilantro – small handful (finely chopped)
- Whole Grain Tortillas – 4… use 1 at a time
- Mexican Blended Cheese – 2 small handfuls per quesadilla
DIRECTIONS:
1. Start by chopping all the veggies… broccoli, red bell pepper, garlic, and jalapeno.
2. Heat a cast iron skillet, once hot, add 1 tbsp of oil, immediately add all the veggies from step #1. Saute for 5 minutes and keep stirring in between.
3. Add the taco seasoning. Combine and allow this to cook for another five minutes..
4. In the meantime, chop the cilantro.
5. Add the fresh cilantro and turn off the stove. Combine.
6. Heat another skillet on medium heat, preferably a skillet with grill marks.
7. Add the tortilla and brush a little canola oil 1 side. Use a pastry brush, however since I don’t have one I just use the back of a spoon.
8. Flip. Make sure the oil side is faced down.
9. Add cheese on 1 side.
10. Add veggies… load them up well.
11. Add more cheese.
12. Place half the tortilla flap over the cheese.
13. Place a heavy item or cast iron skillet over the quesadilla. This will help the cheese melt through.
14. Flip on the other side. Notice those grill marks. Cook until golden brown.
15. Perfection! Cut into triangles and serve immediately.
TELL ME: Have you ever tried Spinning with Weights? What are your thoughts? Did you like it?
A foodie who is passionate about living a healthy-ish lifestyle, cooking, and traveling. You'll find a mix of everything here and lots of seasonal content. I moved from Jersey City leaving behind my family & friends to beautiful Southern California for love. I'm adjusting to the laid-back SoCal lifestyle and learning a lot about myself along the way. Come join me on a soul searching journey and I'll tell YOU "what's cooking" through my love for food, fashion, and travel.
I must say I have never had broccoli in a quesadilla before, but with the combination of the peppers and cheese it sounds delicious!
This was yummy – I never would have thought about such a combination, but it works. Not only that, but it is was light and not heavy like others. So I felt good about making it and eating it! 🙂
This looks great. It is unique and I am going to make this probably this week. I just need to get all the ingredients I need. I love all the ingredients so I know it will be just perfect!
Looks delicious! Can't wait to make 🙂