MMM! Fajitas are BANGIN’ (Paleo and Vegitarian)

My family has always loved Veggie Fajitas.  I miss having the tortilla with it, I REALLY miss it! So I scoured the internet to find a Paleo Wrap recipe.  I found one that looked promising at Stupid Easy Paleo and I was excited to try it for dinner.  I will admit, these wraps did taste much more like a crepe rather than a tortilla, but it DID do the job!  The original recipe makes 10 wraps, I halved it and was able to make 4 wraps.  I used a 10″ pan.

IMG_7632

Look at the Goodness!


To make the Paleo Wraps/ Tortillas/ Crepes, gather the ingredients:

This is a half recipe

  • 2 tsp coconut oil, melted
  • 4 eggs
  • 1/2 C arrowroot Flour
  • 2 T coconut Flour
  • 1/4 t baking soda
  • pinch of saltIMG_7628

Directions for wraps:

  1. Whisk oil and eggs in a bowl
  2. Add half of the arrowroot flour until smooth, then add the other half of arrowroot flour, whisk until smooth
  3. Add coconut flour, baking soda and salt – whisk until lumps are gone.
  4. Heat a frying pan (whatever size you want your wrap) on medium/high heat.
  5. Pour or ladle (ladling is so much easier) mixture into pan, and tilt pan around to spread.  It will take IMG_763045-60 seconds for the first side to be done (you’ll notice the edges of the wrap come away from the pan).
  6. Flip it 45-60 seconds and it should be done.
  7. Remove from pan and allow to cool.
  8. If you don’t finish them all in one fell swoop, you can store them in a ziplock bag in the refrigerator for up to a week

If you want an idea with what to fill this tortilla with, you can try our veggie mix! It’s super easy and excitingly flavorful.  We use:

  • carrot slices
  • broccoli florets
  • cauliflower florets
  • red pepper, sliced
  • green pepper, sliced
  • mushrooms, quartered
  • onions, sliced
  • minced garlic
  • olive oil
  • cumin
  • chili powder

Then to make (once you do 7 days of chopping and slicing)*

  1. We cook one at a time to al dente, with just olive oil.  You may add some water to speed up cooking via steaming.
  2. Place cooked food in a holding dish in the oven.  Set oven to “warm / hold”
  3. When they are all cooked, place all items back in the pan and add cumin and chili powder to taste.

My family likes Goya Yellow Rice mix with this meal.  It doesn’t have Legumes, Dairy or Gluten.


I top my filled tortilla with a little homemade Paleo Mayonnaise.  It fills the void that Sour Cream used to fill.IMG_7632

Nutrition Facts for paleo wraps
Servings 4.0
Amount Per Serving
calories 165
% Daily Value *
Total Fat 8 g 12 %
Saturated Fat 4 g 20 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 212 mg 71 %
Sodium 193 mg 8 %
Potassium 67 mg 2 %
Total Carbohydrate 16 g 5 %
Dietary Fiber 2 g 7 %
Sugars 1 g
Protein 7 g 14 %
Vitamin A 5 %
Vitamin C 0 %
Calcium 3 %
Iron 8 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
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Have YOU tried Lentil Soup??

1975085_10152333514320505_119466064_nMy Guy Bri put in a request for Lentil Soup… I have to admit, I snubbed my nose and said EWW! He rarely asks for anything in particular, especially if I may not like it. He pulled out the recipe and asked me to make it. This recipe comes from the Moosewood Cookbook! Purchase it HERE. It’s full of vegetarian meals.

I went to the store to gather what we didn’t have of the

INGREDIENTS:

  • 16 oz dry lentil
  • 7 cups of water
  • 2 tsp of salt10154157_10152333495025505_665521041_n
  • 6-8 cloves of garlic, crushed
  • 2 cups chopped onion
  • 2 stalks of celery, chopped
  • 2 medium carrots, chopped
  • Lots of freshly ground black pepper
  • 2-3 medium size ripe tomatoes
  • red wine vinegar*, to drizzle

Optional –

  • 1/2-1 tsp Basil
  • 1/2 tsp thyme
  • 1/2 tsp oregano10001345_10152333494395505_1458036301_n

 

DIRECTIONS:

  1. Place lentils, water and salt in a pot. Bring to a boil, lower heat to a low simmer and allow to simmer for 20-30 minutes, partially covered.
  2. Add vegetables (except tomatoes), herbs and black pepper, to taste. Partially cover and allow to simmer for another 20-30 minutes. Stir occasionally.
  3. 1510472_10152333495125505_1152825671_nHeat a medium saucepan full of water to boiling. Drop in each tomato for 10-15 seconds, remove them from the water the peel off the skin. (I like to score the bottom of the tomato with an X before dipping, to give me an edge.) Cut tomato in half and remove seeds. Chop remaining tomato and add to the soup. Let the soup cook an additional 5 minutes more.
  4. Serve hot, with a drizzle of red wine vinegar* on top.

 

 

This was a very easy meal to put together. Lovey did help me with some of it. He likes pouring things into the pot, which is why I don’t have any pictures of the process… too busy keeping an eye on my helper.

* A note about RED WINE VINEGAR, my son DOES have a reaction to it. So we DO NOT put this on his soup. After looking it up, here I see that others MAY NOT have a reaction to it. Please use your own judgement.