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Josh searing up chicken livers. He’s a keeper! #paleo #primal #nutrientdense
Today’s breakfast #paleo #primal #nutrientdense
Chestnut flour dusted skate wing from @CapeCodFishShar CSA. #paleo #primal #local
Root veggies roasted in coconut oil. #paleo #primal #winter
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Gorging time! #paleo #primal #thanksgiving
Stuffed acorn squashies #paleo #primal
We were in Mexico a few weeks ago for a week for my brother-in-law’s wedding (which was epic). It being Mexico meant I ended up imbibing on a decent amount of tequila (un monton de tequila). It also meant a lot of corn in the form of tortillas. When in Rome (or Mexico), right? By the end of the week I was bloated and a few pounds heavier. I was eager to get home and sleep in my own bed and eat clean again.
This recent trip inspired me to do a blog post on Paleo tortillas.
I’m generally not a big fan of “paleoized” versions of food. You know the Paleo Cupcakes, Paleo brownies, Paleo bread, etc? Yes, they’re grain-free, but they’re still junk food and really should be eaten as an indulgence. The idea of Paleo is to eat real, whole, nutrient dense, unprocessed foods. If you’re consistently eating imitation cupcakes, brownies, and bread you’re missing the whole point.
With that said, sometimes you need to get that satisfaction of eating a wrapped item. Taco salads are awesome, but when you are craving tacos, meat filling over salad on a plate just doesn’t cut it sometimes.
My usual go-to wraps are blanched collard leaves. They’re nutritious and make excellent wraps.
There are some cauliflower tortilla recipes floating around on the internet. I tried making them once. It was pretty messy and resulted in wraps that just tasted like eggs.
I found this recipe on Stupid Easy Paleo. You can look for the recipe HERE or just follow below.
- 2 eggs
- 1 teaspoon melted ghee (or melted coconut oil)
- 1/8 teaspoon baking soda
- 1/4 cup arrowroot powder
- 1 teaspoon coconut flour
- Pinch of salt
- If making crepes for a sweet application, add 1/4 teaspoon vanilla extract
I doubled the recipe because I was using a bigger pan (10”). A smaller pan would be easier. And I recommend using a cast-iron or non-stick pan.
I whisked together the melted ghee and eggs.
Then whisked in the dry ingredients.
I heated the pan over medium heat, then ladled in the batter, and swirled to coat the bottom of the pan to make a thin pancake. I let it cook for about a minute, or when the tortilla pulled mostly away from the pan, flipped it, then let it cook for another minute.
Doubling the recipe made about 6 10” tortillas. Since they were kind of large I cut each one in half and filled them with some pork shoulder I had been slow cooking for about 12 hours, homemade tomato salsa, and guacamole. Here’s dinner.
These store really well in the fridge, so you could make a big batch and have them handy for lunches or snacks for the week.