Gourmet Girl Cooks

This evening I used my Grain-Free Tortilla/Wraps to make one of my old Mexican style favorites that I didn't think I'd be able to enjoy again after giving up wheat and grains...that is, until I created a simple multi-purpose tortilla/wrap recipe not long ago. I have used these tortillas as noodles in soup, in place of lasagna noodles, as a sandwich wrap, to make fajitas, as a breakfast burrito...and now tonight, quesadillas! They are so simple to make. I made 2 grain free tortillas (recipe below) using my crepe pan (I usually use my non-stick skillet to make them in, but I found my missing crepe pan this evening completely by accident). I placed 1 cooked tortilla in a heated non-stick skillet and scattered some shredded cheddar and Monterey Pepper-Jack cheese on top, then added some leftover shredded chicken along with sauteed Poblano peppers and onions, a bit more cheese and heated it until lightly toasted and golden on the bottom. I placed the 2nd tortilla on top and gently pressed it down to even everything out. I very carefully flipped it over (it's easier to flip once the cheese on top melts a bit and sticks to the top tortilla like glue to help hold it in place). After flipping it over, I cooked it a few minutes on the other side until the bottom was golden and toasty and then slid it out onto a cutting board and let it sit about 5 minutes for the cheeses to set so they wouldn't run out when cut. I cut the quesadilla into wedges and enjoyed it with some salsa and sour cream. As I ate my quesadilla, I did a little Mexican hat dance in my head -- LOL! I really didn't think I would ever be eating this dish again. The recipe for the simple tortillas is below -- it makes one tortilla/wrap -- just multiply it times the number you need and fill it with your favorite quesadilla filling. I also made an extra tortilla to set aside to make a wrap sandwich with for lunch tomorrow. Enjoy!

blanched almond flour
2 teaspoons ground golden flax seed
1 teaspoon finely grated Parmesan
Dash of sea salt
Generous dash of ground chipotle chile (or seasoning of choice such as smoked paprika, etc.)


To make the tortillas, whisk all ingredients together in a small bowl to form a smooth, thin batter. (add a little water to thin batter, if necessary). Lightly spray a 10-inch non-stick skillet with olive oil spray and heat over medium-high heat. Pour batter into hot skillet, tilting the pan and using a circular motion to evenly distribute the batter in the bottom. Cook for 1 to 2 minutes until very lightly browned and cooked around edges. Carefully loosen and flip using a rubber spatula; cook for another 1 to 2 minutes. Serve and fill with your favorite fajita, taco or sandwich fixings.

*Note: To make 4 tortillas, use the following amounts: 1 cup egg whites/egg substitute, 1/2 cup blanched almond flour, 2 tablespoons plus 2 teaspoons of ground golden flax, 4 teaspoons finely grated Parmesan, 1/4 teaspoon salt and 1/4 teaspoon seasoning (or to taste). Pour approximately 1/4 cup of batter in hot skillet to make each tortilla. If a thinner tortilla is desired, add a teaspoon or 2 of water to thin batter, as necessary. 


Easy Kale Chip Recipe
Last week Isabel Mejia, a local health coach and blogger at FoodIsYourFriend, and I teamed up to create two healthy, easy to make, snacks: Kale Chips and Sweet Potato Fries. Kale and Sweet potatoes are both perfectly in season right now and are incredible sources for a healthy diet.
Imperfections are what make us beautiful -- this is a saying I've believed in my entire life and one I got reminded of today...when my face was on the AOL homepage -- WHAT?! Okay, back track -- story first!