What is better food, better health?

Am I a paleo blogger? No. Do I believe health starts with nutrition? Absolutely. If you're looking for a manifesto on clean eating and arguments in favor of a paleo lifestyle, you won't find it here. Check out The Whole9. In fact even if you're not looking for something radical check that site out anyway. It's a great starting point. It's got links and articles and a whole bunch of science - data - about nutrition and how our bodies use macronutrients. I'm not a licensed expert but I listen to experts who back up their claims with real compelling data. And I've tried a few different things to "eat healthier" over the years - Weight Watchers, Zone, starvation (that was a brilliant one) to name a few. Nothing has been better for me and yielded better results than eating low glycemic with a paleo foundation (it's actually similar to Zone too, but with less precision). I have a busy schedule, a two year old, a husband, a full time job, I work out and I have a closet for a kitchen. I figure there must be a few people out there who can relate to some of that. I used to think eating healthy and making time for regular meaningful exercise was "hard." It really just takes some guidance, awareness, and enthusiasm. So here's a start - here's what I cook and eat (and sometimes what I read).

Monday, April 1, 2013

Paleo "Tortillas"

If you're looking for an "authentic" tasting tortilla this isn't it. It's kind of eggy tasting with a hint of coconut flavor (predictable, considering the ingredients?) but if you're building tacos with fillings that have dominant flavors these "tortillas" are a very convenient way to have a paleo taco night. Like the paleo pizza dough, it's really just a vessel, it's not part of the flavor profile of the dish. If you want to make burritos, these probably won't be strong enough. They also keep pretty well in the fridge for leftovers the next day (keep them in an airtight container in the fridge, separate container from your fillings).

Ingredients:
3 eggs, whisked
1/2 cup canned coconut milk
2 tablespoons coconut flour
pinch of salt

Supplies:
Whisk
Mixing bowl
Medium non-stick pan
Spatula/pancake flipper

Whisk together all ingredients very well, until smooth. Heat the pan to medium-high, and when heated, pour out some batter, roll the pan around to spread out the batter very thin (almost like a crepe), cook about a minute then flip. Cook about a minute and then remove. Continue until your batter is used up (8-10 tortillas depending on how large you're making them).

We'll be making these this week for pulled pork tacos. Stay tuned!

Recipe from PaleOMG







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