Harvest Crepe Tostada: A Healthy Start to the New Year

It's the new year and like most everyone, I feel the need to kick it off with some healthy eats, especially after the holiday overindulgence! Earlier today while trying to think of what to make, I found myself inspired by Seattle Foodie extraordinaire and Foodie Empire Honoree, Som Kesa (which happens often), who's creations are genius. 

I went shopping for a lot of fresh vegetables the other day and always have avocados on hand, so thought of doing Crepes overflowing with these gorgeous ingredients. I ended up with what I'm calling a "Harvest Crepe Tostada" and sharing the ingredients below. It was incredibly tasty, super fresh and a dish that's so flexible, you can substitute the ingredients for anything you have on hand or are craving.

The "Crepe" inspiration came from Som's "Crepe with Crispy Duck" recipe which of course, is one of the most fantastic things I've ever had the pleasure of eating.

I cooked my Crepes in Coconut Oil (one of my most favorite items) and sprinkled with Parmesan Cheese and Lemon Rind. I then added Avocado, Radish, Tomato, Red Onion, Crunchy Sprouts and Salsa. You can substitute anything and everything here to create the Crepe of your dreams.

Thank you Som for your inspiration and I hope you enjoy!