Olive oil sandwich

First put one corn tortilla on a plate.  Spread 1-2 tablespoons of olive oil.  Apply second corn tortilla on top.  Cook in microwave at 1000W for 39 seconds.  (Too long will make it tough.)

Eat with fork, like a waffle.  It's oily and slightly sweet.  

Makes a great hard snack in combination with a low carb protein drink.  (Mine is 1 scoop whey isolate, 1 tsp chocolate powder, 1/2 tsp sugar, 2/3 cup water, heated in microwave for 39 seconds, stirred, cooled with 2 ice cubes, then poured over a glass of ice, with 1 tablespoon cream.)

Why corn tortillas?  Corn tortillas have negligible sodium.  Wheat tortillas, like most wheat products, are loaded with sodium.  A single wheat tortilla can have as much sodium as a serving of luncheon meat.  I now use wheat tortillas very sparingly.

Wheat needs sodium for leavening, preserving, and covering up the inherent taste, which is slightly bitter.  Corn is sweet and needs nothing like that, salt would only get in the way of its natural sweetness.  Corn tortillas are simply pressed corn flour, which pulls right apart until cooked somehow (usually in oven).

And unlike most oils and fats, olive oil is positively beneficial.

To add more protein to the "sandwich," spread 100% peanut butter after cooking.