Almond Tortillas! Grain & Gluten Free!

Just a quick post tonight – Saturday summer evenings should not be spent indoors – there’s a dock waiting outside to star gaze on :)

beautiful sun off the lake!

So tonight, I channeled my inner “taco-rista” and made my own tortillas! With the Body Ecology Diet, all grains are prohibited except for quinoa, buckwheat, amaranth, and millet. So, I made Grain (and Gluten) Free Tortillas made out of ALMOND FLOUR!

gluten-free, dairy free and body ecology diet friendly!

Let me preface by saying that my expectations were low low low! But these turned out to be amazing!! Truly! Not necessarily the most (wrap-able), but that’s probably because I didn’t roll them while they were warm (I had to wait for our company to arrive).

fresh and delicious!

And I bet you have all the ingredients right now!

guacamole makes everything better!

Grain and Gluten Free Almond Tortillas! (serves 1 — makes 2 tortillas)

1/3 – 1/2 cup almond flour
1 egg white
1/2 tsp salt
1/2 tsp EVOO

Preheat oven to 375. Combine your ingredients together in a bowl with a wooden spoon. I will be seriously sticky — almost like paste! Then, divide the batter in half. Place half the batter on a piece of parchment paper. Put another piece of parchment paper on top and spread it out as thin as you can. LEAVE THE TOP PAPER ON…it will be a parchment paper sandwich! Do the same with the other half of the batter. Then, place the “parchment sandwiches” side by side on a baking sheet. Bake for 6 minutes as a parchment sandwich! Then, when you take them out of the oven, the parchment will fall right off! YUM!

peppers, asparagus, and onions, oh my!

And what did I do with these fabulous tortillas?! I made Quinoa Fajitas!

mmm!

Here’s what you need: (serves 1 with leftovers)

1/4 cup quinoa cooked in 1/2 cup veg stock
1 red pepper, cut into 1/2 in pieces
1 red onion, sliced, and then cut in half
4 stalks asparagus, cut into 1/2 inch pieces
veg stock
3 cloves of garlic
1 1/2 tsp cumin, 1 tsp chili powder, 1/2 tsp paprika, 1/2 tsp dried oregano
3 green onions, sliced
cilantro, chopped
1 recipe killer guacamole

Killer Guacamole:

2 avocados
3 Tbsp red onion, finely minced
squeeze of lime
1 garlic clove, grated
handful chopped cilantro
salt

Mash avocado with salt and lime juice with a fork. Stir everything in. Refrigerate. Delish.

While your quinoa is cooking (for 15 minutes), saute your onions in 1 tsp EVOO with salt, pepper, and your spices. Let them soften for about 5 minutes on medium, and then add in your asparagus. Let it cook for about 4 minutes. Deglaze with veg stock. Then, add in your pepper and garlic. Let those cook for about 5 more minutes. Then, take off the heat. When your quinoa finishes cooking and has absorbed all the liquid, stir in about 1 1/2 tsp of cilantro and a squeeze of lime (if desired).

To assemble:

Place your tortilla on your plate. Top with the quinoa, veggie mixture, green onions, guacamole, and fresh cilantro! YUM!!

such vibrant colors!

This meal was SO delicious! As you know, I have a special relationship with Mexican flavors — I love them:) Let me start with the almond flour tortillas — they were outstanding! I let them cool before using, so they weren’t pliable, BUT they were wonderful for my “open-face” fajita! I could pick it up like pizza and it held all the toppings! And not only is it high in protein, but it is delicious, with a slightly nutty flavor!

fiesta!!

And then the fajitas themselves were fantastic! There was a wonderful smoky – spiciness from the cumin and chili powder. The veggies had a fabulous crunch, and the quinoa gave it a nice “pop!” Topped off by the rich and creamy guacamole, it was an outrageous dish!

Any fun plans for Sunday?

This recipe was brought to you by my good knife, and an olive oil mister!! Here are the ones I use:

Until Tomorrow!