Tuesday, July 8, 2014

Tortilla Sandwich Wraps, Grain Free, Egg Free

Easy tortilla wrap and it even tastes great!!  The easy part is that you roll the tortilla out between parchment paper and leave it between the paper and bake. Easy, no mess wraps. 
This recipe came from Kelly Brozyna at The Spunky Coconut. She is one of my favorite grain free bloggers. Check her site out!
Grain Free Wrap

Tortilla Sandwich Wraps

No mess wrap

  1. Preheat oven to 375 degrees.
  2. Whisk together all the dry ingredients.
  3. Add the liquid ingredients and use a hand mixer to blend.
  4. This creates a sticky dough, it's normal.
  5. Let the dough rest for about a minute.
  6. Divide the dough in half and then each half into 3 dough balls.
  7. Place one dough ball between two pieces of parchment paper and roll out to about 1/8 to 1/4 inch thickness. Repeat the process with all 6 dough balls.
  8. Do not remove parchment paper before baking.
  9. Place a couple rolled out dough still covered with parchment paper on the cookie sheet.
  10. Bake for about 7 minutes.
  11. Let cool on a wire rack.
  12. Remove paper when you are ready to wrap up your favorite sandwich.
I remove the parchment paper I baked in and wrap each grain free wrap in fresh new paper and store in a gallon ziplock bag in the freezer until I am ready to use.

These are delicious and so easy to make. Use it for soft shell taco shell, breakfast burrito, burger wrap, or stuff it with your favorite chicken salad. 
How do you like to stuff your wrap?


Sunday, May 18, 2014


I have resisted trying a pizza crust recipe thus far. All the ones I have looked at seemed too difficult and laborious. If you check out the recipes on my blog, you know I love easy-fast recipes. Not only does it have to be easy, it HAS to taste SOOOOOOO close to the original, only the most discriminating tasters can tell it is grain/gluten free.
This recipe is NOT dairy free but I chose to use buffalo and goat cheese instead of cow cheese.

I saw this recipe on Facebook and quickly shared it on my FB page. My nephew immediately tried it and commented, "AMAZING". It took me 2 or 3 weeks before I tried the recipe. I have since made it 4 times. It's THAT easy! The other great thing about this recipe is that each time I made it, the dough has been a different texture and was still amazing. The textures ranged from wet, where I spread it out with a wooden spoon to a stiff dough, where I actually spread it over the parchment covered cookie sheet with my wet fingers. 
I have used buffalo mozzarella, regular mozzarella, chevre goat cheese and goat cheese crumbles.
This is my adaptation of the pizza crust recipe that I found here.

Paleo Pizza 

  • 1 1/2 cups grated buffalo mozzarella
  • 2 Tbls Chevre goat cheese
  • 3/4 cup almond flour
  • 1 egg
  • 1/2 tsp garlic salt
  • 21 Seasoning Salute from Trader Joe's
  • Muir Glen organic pizza sauce
  • Toppings for pizza, browned sausage, onions, peppers, grated buffalo mozzarella and Pecorino Romano
  1. Preheat the oven to 425 degrees
  2. Line a cookie sheet with parchment paper
  3. Put cheeses in a microwave safe bowl and place in microwave for one minute and then another 30 seconds or until melty.
  4. When the cheese is melted, stir in flour and egg.
  5. Use wet hands to spread the dough out on your cookie sheet.
  6. Place in oven and bake for 8 minutes.
  7. Remove and use a fork to poke any bubbles that might form in the crust.
  8. Return to oven and bake another 12 to 14 minutes until golden brown.
  9. Remove crust from oven and top with pizza sauce and your favorite pizza toppings.
  10. Return to oven and bake until the cheese is all bubbly and browned.
I made my crust and covered it until I was ready to make my pizza a day later.
If you love and miss eating pizza, this recipe is for you. Even easier than boxed chef boyardee pizza mix.

You don't have to spend all day in the kitchen to create a delicious meal. Make pizza for dinner tonight! 

Wednesday, April 23, 2014

Sherry's Almond Joy Cookies

I love how creative my sister is when it comes to cooking! Our families vacationed together with our other sister and brother's families. We shared responsibility for preparing food by providing the food for one day each for the whole house. Sherry always picked a day late in the week and relied on leftovers to create an interesting meal made up of whatever was left in the fridge. We were always in awe of the incredible meals she seemingly threw together that were always delicious and hard to see the leftovers from just days before in a totally different form. 
I got an email from Sherry a few days ago telling me of her new cookie recipe that was a big hit at a gathering she was attending. She took 2 cookie recipes and combined them to make a totally new cookie. One was the Oatmealish Cookies I shared and the other was Elanas Pantry's Almond Flour cookbook, Chocolate Chip Cookie recipe. She named it Almond Joy Cookies because it has almond butter and flour, coconut and chocolate chips. I have to say, it fits.

Sherry's Almond Joy Cookies



  1. Preheat over to 350 degrees
  2. In a small bowl whisk dry ingredients reserving the coconut and chocolate chips
  3. Cream together all liquid ingredients.
  4. Pour dry ingredients into the wet ingredients and blend with a hand mixer.
  5. Stir in coconut and chocolate chips
  6. Use teaspoon to scoop cookies on to parchment or silicone covered cookie sheet and bake for 10 minutes.
  7. Cool 5 minutes before moving to cooling racks.
  8. Store in airtight container once fully cooled.
  9. This makes about 4 dozen cookies.
Making real food doesn't take longer. Stop pouring your food out of a box and honor your body and those you feed by feeding them real food. You deserve it and so does your family!

Enjoy what you eat.

Saturday, March 29, 2014

Italian Chicken Noodle Soup

I love this soup. It takes no more then 45 minutes from start to table.
We eat a lot of soup in our house. Every few months I do an hCG weight-loss round occasionally and this soup is acceptable protocol for hCG weight-loss. It's got lots of flavor and is very satisfying. 

Italian Chicken Noodle Soup

  • 1 Tbls coconut oil
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1 carton vegetable broth
  • 1 carton chicken broth
  • 4 to 6 chicken breast tenderloins, cut into bite sized pieces
  • 1 to 2 Tbls minced garlic (from the tube)
  • 4 tsp minced basil, (I used frozen organic cubes)
  • 4 heaping Tbls organic tomato paste
  • 1 cup frozen chopped spinach, 2 cups if using fresh
  • 2 cups kelp noodles (well rinsed) I bought these at EarthFare
  • salt and pepper to taste

  1. Saute onions and celery in coconut oil till translucent in large soup pot.
  2. Add broths, chicken breast pieces, tomato paste, garlic, and basil.
  3. Add salt and pepper to taste.
  4. Cook until chicken is cooked through.
  5. Add spinach and well rinsed kelp noodles 5 minutes before serving.
If you can't find the kelp noodles you can leave them out. However that will make this soup, Italian Chicken Noodle-less Soup.

Enjoy your food. 


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