Paleo Tortillas

Breakfast Burritos with Paleo Tortillas

BRRR, it is freezing outside! I have been doing my best to stay active and keep up my running, but when the temperature high is a single digit, that is just ridiculous. I do not have a great relationship with the dreadmill, so I have to brave the weather. Adam and I are taking all precautions to remain healthy and not get sick: vitamins, hot tea, bone broth, veggie/fruit smoothies. Fingers crossed that we come out of this winter unscathed! 

My friend, Molly, came over a couple weeks ago for another cooking day — LOVE these days! The kitchen always gets destroyed, but that is the price we pay for some quality girl time. I was very excited to try this Paleo tortillas recipe, and even more excited I had all the ingredients on hand. If you are looking at some of these ingredients with a puzzled look, consider this: Arrowroot powder and coconut flour are staples for Paleo cooking. Most recipes do not use a lot of it, usually a couple tablespoons here and there (this is actually the largest amount of arrowroot powder we have seen so far in a recipe). So, when you buy them, they will last you quite awhile. 

If you follow my Instagram, you witnessed our sad first attempts. But as you move further along the learning curve, you eventually get the hang of it. The batter starts cooking almost instantaneously, so you are not waiting very long to flip. I compare it to cooking an omelette. Drop the batter, and slightly rotate your wrist as you move the batter around to cover the entire pan. 

My husband is not a big fan of lettuce wraps, so this recipe is a nice change for him. The tortillas will bend, roll, twist, and twirl, ready to be stuffed with whatever you want! We have already enjoyed fajitas and breakfast burritos. Looking forward to some wraps, quesadillas, and tacos. Before we started the Paleo diet, we used to snack on tortillas all the time, so there will probably be some snacking going on too :-). 

Paleo Tortillas
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Ingredients
  1. 6 large Eggs, beaten
  2. 1 cup Almond milk
  3. 1/2 cup Arrowroot powder
  4. 6 Tbsp Coconut flour, sifted
  5. 2 Tbsp Ghee, melted
  6. 1/2 tsp Sea salt
  7. Ghee or Palm shortening, for the pan
Instructions
  1. Whisk together eggs, almond milk, coconut flour, arrowroot powder, ghee, and salt. Let the batter sit for 10 minutes, then whisk again.
  2. Heat an 8-inch crêpe pan or well-seasoned griddle to medium-high heat.
  3. Melt a small amount of ghee in the pan and spread it all over.
  4. Ladle 1/4 cup of batter onto the hot pan and quickly spread it into a paper-thin 8-inch circle with the back of the ladle or by turning the pan quickly with your wrist. Fill any holes with a drop of batter. Cook for 45 seconds, until the sides start to lift, then gently flip the wrap. Cook for 30 seconds on the other side.
  5. Move to a plate to cool and repeat the steps until all of the batter is used, greasing the pan between wraps with needed.
Notes
  1. ~Ghee is clarified butter. I just used normal butter.
  2. ~Makes about 10-12 tortillas.
  3. ~The wraps will keep in the refrigerator for 5 days or the freezer for 6 months. Store with a piece of parchment paper between wraps and seal in a resealable bag. Thaw in the refrigerator for 2 hours prior to use.
Adapted from Against All Grain
Adapted from Against All Grain
BeckyAmyLew http://www.beckyamylew.com/

Paleo Spinach Dip

Paleo Spinach Dip

This is going to be short, but I have had many requests for this recipe since I posted it on Instagram. I know you all have many holiday and football potlucks ahead of you, so here it is. There are two versions, one with goat cheese and one without. I have not tried it with goat cheese, but it sounds amazing. While goat cheese is not Paleo, it is not the worst cheese to cheat with.

This Spinach Dip makes a great mushroom stuffer. Other ways to use it: Dip (of course! Sweet potato chips, Plantain chips, Paleo breads), pasta zoodles, pizza topper, and more! Be creative.

 

Paleo Spinach Dip
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Ingredients
  1. VERSION 1 (NO CHEESE)
  2. 2 (14oz) can Artichoke hearts, chopped
  3. 16 oz frozen Spinach
  4. 1 cup Cashews, roasted and unsalted
  5. 2 Tbsp Olive oil
  6. 1/2-1 Tbsp Garlic powder
  7. 1 tsp Onion powder
  8. 1 tsp dried Basil
  9. 1/2-1 tsp Sea salt
  10. 1/2 tsp Black pepper
  11. 1/4 tsp Cayenne pepper

  12. VERSION 2 (WITH CHEESE)
  13. All ingredients above
  14. 2oz Goat cheese, at room temperature
Instructions
for version 1:
  1. Add frozen spinach and artichokes to a large saucepan over medium heat and sprinkle with just a bit of salt. Allow spinach to thaw and artichokes to warm up.
  2. Meanwhile, process cashews in a food processor. Grind until cashews become a flour. Begin to pour in olive oil, process until mixture is a creamy consistency. Like creamy cashew butter.
  3. Once spinach is thawed, drain excess water from saucepan, and transfer spinach and artichokes to a large bowl.
  4. Add creamy cashew mixture and remaining ingredients to bowl, mix thoroughly.
  5. Serve warm or cold.
for version 2:
  1. Follow steps above.
  2. Add goat cheese to cashew, spinach, and artichoke mixture. Mix well to combine.
Notes
  1. ~As I am typing this up, I realized that both times I made this, I only used 1 can of artichoke hearts. I do not know if a second is needed, but I will leave that up to you based on your level of like for artichokes.
  2. ~I used salted cashews, tasted just fine.
  3. ~For version 1, I added about a 3/4 cup of Paleo Mayonnaise, to make it creamier. If you add mayo, may want to cut back on the salt.
  4. ~Bacon is always an option!!
Adapted from PaleOMG
Adapted from PaleOMG
BeckyAmyLew http://www.beckyamylew.com/

Strawberry Guacamole

Strawberry Guacamole | BeckyAmyLew Paleo Recipes

The first time I saw someone add strawberries to their guacamole, I thought it looked disgusting. Fruit in guacamole just does not sound right. But I continued to see it on my Instagram feed, so I had to give it one try before I swore it off. Well, since I am sharing this recipe, you are safe to assume that it was not that bad. In fact, it was absolutely delicious! Fruit is so versatile, and when combined when the right ingredients, can turn a dish into something magical. Serve it as a dip, or as a side dish with any meal. I have brought this to several pot lucks/BBQs, and it is always a huge hit. Give it at least one try before saying “ew”!

Strawberry Guacamole
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Ingredients
  1. 1 Avocado
  2. 1/2-1 cup Strawberries, cut into 1/2-inch pieces
  3. 1/8 Onion, chopped (about 1/4 medium onion)
  4. Salt & Pepper, to taste
Instructions
  1. In a medium bowl, add avocado, onion, salt & pepper. Mash avocados to desired consistency.
  2. Stir in strawberries. Serve immediately.
Notes
  1. Makes 2 servings.
BeckyAmyLew http://www.beckyamylew.com/

How to Make Perfect Hard Boiled Eggs

Hard Boiled Eggs | BeckyAmyLew

I have a confession. This is no joke. I spent all of my adult cooking life struggling with hard boiled eggs. Sometimes I overcooked them, sometimes I undercooked them. Sometimes they would peel decently, a majority of the time they would not. I was, literally, walking on egg shells trying to make a presentable (at best) hard boiled egg. 

Through plenty of recipes, many Google searches, and hard-to-follow instructions from my grandma, I finally AHA! figured it out. No salt or vinegar or baking soda nonsense, just a fail proof way to make perfect hard boiled eggs. I know there are others like me somewhere out there, so I hope this is the last recipe you have to read. 

TIP: Using a pin or thumbtack, poke a hole on the wide bottom of each of the eggs. It helps separate the egg from the shell, making it easier to peel. When peeling, just give it a crack on the same wide bottom of the egg, and the shell will practically peel itself. This is a tip from Nom Nom Paleo, and it works!  
 

Perfect Hard Boiled Eggs
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Ingredients
  1. Eggs
  2. Water
Instructions
  1. Place eggs in a pot.
  2. Fill with just enough water to cover eggs.
  3. Place on stove and bring to a boil.
  4. Cover, turn stove off, and let sit for 12 minutes (15 minutes for jumbo eggs).
  5. Transfer eggs to ice cold water. Let it sit for about a minute. Peel and enjoy!
BeckyAmyLew http://www.beckyamylew.com/

Crispy Kale Chips

Paleo Kale Chips | BeckyAmyLew

I absolutely love the summertime when the Farmers Market opens for business. This morning, I made a trip to the nearby market for some spinach. What really happened was I came home with gigantic chard, beets, radish, heirloom tomatoes, no spinach. Oops. Everything was just so beautiful, I could not resist. My colanders were hard at work while I was washing, cutting, storing, and labeling. I just did not have enough room for everything on top of what was already in the fridge. So, I decided to play with the kale. I have always wanted to try making kale chips, but just never got around to it. I found the simplest recipe I could find, for me and for you!

While my chips turned out pretty well for it being my first time, I received a lot of questions about how to get them crispy. From my experiment and online research, I think the most important thing is to ensure the kale is fully dried before baking. I immediately washed my kale when I got home. Then I left it out in a colander for a little bit while I worked on other things. Next I used a salad spinner to throw the water off. Last, I patted it down with a paper towel. My other thought is where you purchase the kale. The kale leaves I bought from the Farmers Market were huge, some were as big as my face. I hope that helps.

Storage: Well, about that…my chips did not make it to see a storage container for very long. To be continued…

I tried different versions: with and without garlic powder, with and without red pepper flakes, tossed in a mixing bowl, light toss on the pan. I prefer without garlic powder. Kale has such a robust taste that it is just fine with a light dust of sea salt. The spicy batch I made with red pepper flakes was waaay to spicy. Next time, I will ease up on the flakes, or maybe use a grinder. I am still not sure about the method. When tossed in a mixing bowl, it seemed to coat everything evenly. However, when lightly tossed on the pan, the chips seemed fuller. Any kale chippers out there? What are your thoughts?

Crispy Kale Chips
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Ingredients
  1. 1 head kale, washed and thoroughly dried
  2. 1 Tbsp Olive oil
  3. Sea salt, for sprinkling
  4. Red pepper flakes, to taste (optional)
Instructions
  1. Preheat oven to 275 degrees.
  2. Remove ribs from kale. Cut into 1 1/2-inch pieces.
  3. Lay on a baking sheet and toss with the olive oil and sea salt.
  4. Bake for about 20 minutes or until crisp, turn leaves halfway through.
Notes
  1. I used parchment paper on the sheet. I'm not sure if this makes a difference or not, but makes clean up easy.
  2. UPDATE 6/9: No need for parchment paper, works just fine on the baking sheet.
Adapted from Melissa d'Arabian
Adapted from Melissa d'Arabian
BeckyAmyLew http://www.beckyamylew.com/
Paleo Rosemary Roasted Almonds | BeckyAmyLew

Rosemary Roasted Almonds

Paleo Rosemary Roasted Almonds | BeckyAmyLew

From the very beginning of our Paleo adventure, nuts have been our go-to snack. They have your protein and healthy fats. Also, it doesn’t take very many to fill you up. If you are like me, then snacking is your weakness. So, nuts are a nice take-along to sustain your munchies throughout the day. We usually buy raw nuts, which can get pretty boring after while. I have been looking for ways to jazz them up a bit. I came across a photo on Instagram of rosemary and coconut oil almonds, and they looked fantastic. I cannot for the life of me remember where I saw it, so I had to experiment on my own to find a recipe that works. Happy snacking!

Rosemary Roasted Almonds
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Ingredients
  1. 1 cup Almonds
  2. 1 Tbsp Coconut oil
  3. 1 tsp Rosemary
  4. Sea salt, to taste
Instructions
  1. Preheat oven to 300 degrees.
  2. Line baking sheet with parchment paper.
  3. Combine all ingredients in a bowl, or large zip lock bag, to coat the almonds. Spread onto baking sheet.
  4. Bake for 15 minutes.
  5. Let them cool before serving.
BeckyAmyLew http://www.beckyamylew.com/