I’m always looking for healthy dinner ideas that are full of vegetables, flavorful and will be satisfying enough for me to not want something sweet afterwards. I made a veggie quesadilla inspired by a Florentine wrap I had the other day from a local cafe. It’s nothing fancy, but it does the trick. Sometimes I find the simplest foods are the most enjoyable. Mine was far less greasy than my cafe counterpart because I did not use marinated artichoke hearts, just ones in salt water - which is very important if you’re watching your calories. You can use frozen artichokes or ones in a can, just be sure to squeeze the excess liquid before cutting. This recipe easily serves two quesadillas.

• 2 whole wheat tortillas
• 1/2 orange or yellow pepper, thinly sliced
• 4 baby artichokes, cut in quarters
• 2 handfuls baby spinach
• 2 slices lite harvati cheese
• olive oil or organic cooking spray

In a flat or wide pan, saute peppers in one teaspoon olive oil or high quality cooking spray, like Spectrum Organic High Heat Sunflower Oil, with a pinch of sea salt until soft, about 5 minutes. Add spinach until wilted; don’t over cook. Remove from heat and lightly re-oil the pan. Place tortilla in pan and add peppers, spinach, artichokes and cheese to half of the tortilla. Fold the other half over like a book and cook until lightly golden brown and crispy. Carefully flip over and cook until cheese is melted throughout. Repeat with second quesadilla.

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