Preheat oven to 410 degrees.  

Use a tortilla as the base.  I use Whole Wheat tortillas, but the thicker the tortilla, the less likely it is to get crispy, so the regular flour ones may get a little crispier.  But with less fiber.  :) 

Spread tortilla with olive oil, an olive oil-based tapenade, or olive-oil based sun-dried tomatoes.  I've not tried it, but I bet pesto would work too!  

Top with chopped grilled or roasted chicken, crumbled feta cheese, chopped spinach, chopped mushrooms (or customize your own).  Garlic or garlic powder would be a great addition.

Bake on a cookie sheet for 10 min or until the tortilla is crispy.  Cut into wedges and serve immediately.  

Vibrant Curry Cashew Chickpea Quinoa Salad
The title pretty much gives this one away.  Quinoa is easy to cook, cashews are easy to roast, and veggies are easy to chop!  That pretty much does it for this recipe.  Again, swap out ingredients if you have others, you can change the veggies easily.  I used golden raisins instead of dried cherries because raisins are one of the few dried fruits that are typically NOT sweetened with a bunch of sugar.  Suit yourself!  
Vibrant Curry Cashew Chickpea Quinoa Salad | Ambitious Kitchen

I'll be back in two weeks with two more recipes after the next cooking demo for the Healthy Habits Challenge!  

Healthy Regards, 
kate