Coconut Flour Tortillas

These coconut & tapioca flour tortillas are perfect for your next “Taco Tuesday”. I used them in a Chicken Enchilada Bake and had a few left over. After a few days in a tupperware container I ended up tossing them in the toaster oven. They came out more crunchy (not able to fold them) kind of like a flatbread, but still delicious. I just broke it up and dipped them into guacamole.


The original recipe can be found at (I made a few changes)



  • 2½ Cups Almond Milk    Coconut Milk (not the can stuff, the kind you find near the almond milk)
  • 4 large Organic Eggs
  • 2 Cups Tapioca Flour Starch
  • ½ Cup Coconut Flour
  • 1 Tablespoon Flaxseed Meal      Chia seeds (these could be completely omitted)
  • ½ Teaspoon Sea Salt
  • ¼ Teaspoon Vanilla Extract (optional, but recommended when using tortillas for sweet crepes)


  1. Heat an 8” frying pan over medium heat. Depending on the type of pan you are using, you may want to melt a ½ tsp of coconut oil to ensure the tortillas don’t stick.
  2. In a mixing bowl, add together the almond milk and eggs. Blend or whisk well.
  3. Add the remaining ingredients and continue mixing until there are no clumps of flour.
  4. *Ensure the pan is well heated before moving forward*
  5. Using a ½ cup measuring cup, scoop the mix and pour onto the center of the pan. Quickly rotate your wrists and tilt the pan until the mixture covers the entire bottom. This will create an 8” tortilla.
  6. After a minute or so you will see the edges starting to lift. Using a wide spatula, flip the tortilla. Cook until golden brown and flip once more to brown the first side.
  7. Remove from heat and allow to cool on a baking rack.
  8. Add a tiny amount of coconut oil to your pan and begin again.
  9. This recipe makes twelve 8” tortillas. These can be served immediately, stored in the refrigerated for 2 weeks or in the freezer for longer.

Smoky BBQ Sauce

BBQ Sauce (753x800)


1 Onion

2 garlic cloves

1 can (6oz) tomato paste

1 can (14oz) tomato sauce

~6 dates (softened in hot water)

½ cup unsweetened apple sauce

¼ cup balsamic vinegar

¼ cup white wine vinegar

3 tbsp Dijon mustard

2 Tbsp coconut aminos

2-3 Tbsp fresh ginger

½ tsp cinnamon

1 tsp smoked paprika

3-4 dried chipotle peppers

1 cup water

¼ tsp all natural liquid smoke




  1. Make sure your dates are soft by soaking them in hot water (maybe 30 minutes or less). This will just help the mixing process. Your blender blades will thank you.
  2. Depending on how good your food processor is you won’t need to cut up everything too much because you’ll be blending it all anyway.
  3. Throw everything into your food processor. I threw everything into the pot I used to cook it and just used a stick blender to mix it up. (Caution: this did splatter a good amount, but with caution it can be avoided)
  4. Bring it to a boil, then lower heat and simmer 45-60 minutes until it is thicker. Stirring occasionally.
  5. If you want it to be smooth you’ll need to strain it through a cheesecloth. But truly it’s not needed


It’s that simple.


This makes a good bit of bbq sauce. The first time I made it I used in on pulled pork and still had 2-16 ounce mason jars full. I kept one in the fridge for dipping sweet potato fries, grilled chicken, & used on top of burgers. The other jar I froze.

Homemade Mayonnaise

Mayo3 (621x800)

Mayonnaise, it might not be the first thing you think of when revamping your diet, but if you make it yourself you’ll be eliminating the harmful ingredients. Now, I’m not someone who smears mayo on my sandwiches everyday, but I have found that the addition of homemade mayo to some recipes adds a great deal of deliciousness. 


Homemade mayonnaise can also be used as the base for making your own creamy dressings and it is the base of “awesome sauce”. What is “awesome sauce”???? Basically it is any sauce I make using homemade mayo as the base…and it is always AWESOME! Think chipotle aioli, yep it’s that good. We will talk more about “awesome sauce” in an upcoming blog…stay tuned.


I do need to warn you, you must be responsible with your use of this mayo. Just because you are making your own mayo does not mean that you can eat as much as you want, it is still mayo and therefore high in fat.


On that note let’s talk about the benefits that comes out of making your own mayonnaise. As I mentioned, making your own mayonnaise will eliminate the harmful ingredients. In traditional mayonnaise that you buy at the grocery store you will find that it contains two ingredients that you don’t want to eat…..soybean oil and sugar.


Obviously, sugar is something that we try to avoid, with new research coming out all the time, it appears that sugar is more harmful than prior generations thought. It is also really easy to (over)consume so if there are anyways we can eliminate it, we are taking a step in the right direction.


Soybean oil is a little bit trickier as it’s doesn’t get the media hype like sugar does. What foods do you often find soybean oil? Margarine, shortening, mayonnaise, dressings, imitation dairy, and baked goods ←———– did you notice a trend there…..those are not the foods we would consider to be part of a healthy diet. The reason it is used so often is because it’s nearly flavorless on its own, plus it’s easily and cheaply produced.


Being easily and cheaply produced has it’s drawbacks.

  • It’s artificially hydrogenated to improve shelf life, but hydrogenated=Trans Fats and unless you’ve been living under a rock you know the dangers of trans fats.
  • Soy in general is harmful
    • Over 90% of soy is genetically modified
    • Contains estrogen-like molecules that disrupt hormone levels
    • Have chemical properties that are believed to decrease the body’s ability to absorb nutrients

If you have been duped by marketing and fancy packages and thought that buying the “olive oil” version would eliminate the harmful ingredients, I would urge you to read the label. Although it contains olive oil, the first ingredient (and therefore the most prominent) is soybean oil. Avoid all that by making your own!


How to Make Homemade Mayonnaise



1-Egg Yolk

1-dollop Mustard

1-TBS Apple Cider Vinegar (or fresh squeezed lemon juice from ½ lemon)

1-TBS Warm Water

1-Cup Light Tasting Olive Oil (you can use regular olive oil, but the olive oil flavor will come thru)



Stick Blender (this makes it super easy)


Sweet Potato Cranberry Bliss

Tried this recipe the other day and it ended up being pretty amazing. The picture doesn’t do it justice…but my tastebuds are happy. Here is what I did:

What I used:

2 sweet potatoes dices

1 bag of fresh cranberries

3 Fuji apples (mine were small so I used 3)


GrassFed Butter

What I did:

  • Preheat oven to 350
  • Dice up sweet potato and apples
  • Tossed the sweet potato, apples, and cranberries together in glass baking dish
  • Sprinkled Cinnamon on top
  • Added about 1 tablespoon of GF Butter…diced it up and spread little pieces about.
  • Cover with foil
  • Bake about 1 hour
  • Then mix up all the flavors

This is great both hot & cold and would make an awesome side dish for the holidays. I have been eating it mostly cold because I don’t like waiting for food to get in my belly.   It has a little sweetness from the apples (you could always use green apples to lessen the sweetness).


WLC: Video Series

Sorry guys, but I don’t have a “What I’m Eating” but it will be back next week. I wanted to work on some videos for you and get some photos because videos/photos make blogs better.

Anywho, I wanted to make sure you knew about our awesome YouTube Channel. Last year when we did the WLC I did some quick videos and they are worth checking out.


Just because the label reads “5 grams” of sugar doesn’t mean it has added sugar. You need to take a look at the ingredients list as well.

Here are some of the foods that I eat…most of them should be WLC approved, but the rules are always changing.

Seriously, the best thing ever. I eat these all the time. Multiple times a week.

Hate cutting sweet potatoes? This is  how I do it when I am making sweet potato “fries”

This last video is doing food prep for the whole week. If you have a plan, it’s not terribly difficult.



Hope you enjoyed those as I will be doing more of them throughout the challenge. IF you have any suggestions on what you would like to see, let me know.

Sweet Treat Alert!!!!

Have a craving for something sweet? Yea, me too…everyday…all day. Plus its summer and I think its my job to eat copious amounts of ice cream. Luckily, I came across this AMAZING strawberry-banana ice cream that you can make at home in a jiffy and you don’t need an ice cream maker…..SAY WHAT!!!!!!

I found this recipe on NomNomPaleo, you should check her out…your taste buds will be happy.

This is so super simple & delicious. All you need is:

3 frozen ripe bananas
~1/2 frozen strawberries
~1/2 cup Full Fat Coconut Milk
~teaspoon vanilla extract

Here is what you do:

Chop up the Bananas & Strawberries, toss them into a food processor. Add in the coconut milk & vanilla, and blend.


If you eat it right away it’s similar to soft serve. If you freeze it, you need to let it soften a bit before consuming, it has more of an Italian ice texture.

I may or may not have added chocolate chips to mine.

Banana Pancakes are Amazing!

Check out this video!

Snapshot 1 (9-3-2015 1-09 PM)

Banana Pancakes

I have been obsessed with Banana Pancakes. They are perfect in every way.

  • Quick & Easy to make
  • Include all your macronutrients
    • Fat from the egg yolk & Grass Fed Butter you cook them in
    • Protein from egg
    • Carbohydrates from the banana
  • They make your house smell delicious, everyone will want some….and more important they taste delicious
  • They are awesome as breakfast or a snack
  • You can make tons of them ahead of time, keep the in the fridge and then snack on them whenever. (I made a whole weeks worth)


1 Ripe Banana

2 Eggs

Cinnamon to taste (I like alot of cinnamon)

Grass fed Butter for cooking


Paleo Key Lime Pie

Sorry for the terrible picture….I need to work on my food photography skills.

This recipe was inspired by Meg G. who made key lime pie for our bbq a few months back….it was delicious. I just made this one paleo

Ingredients for the crust:

  • 1/4 cup almond flour
  • 1/2 cup plus 2 tablespoons coconut flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 cup coconut oil, softened
  • 1/4 cup honey
  • 1 egg
  • 1 teaspoon vanilla

Ingredients for the filling:

  • zest of 1-2 limes
  • 12cup fresh squeezed lime juice
  • 3 tablespoons honey
  • 2 tablespoons coconut flour
  • 3 eggs
  • 1 cup Full Fat coconut milk (mixed well if separated)

Ingredients for the Coconut Whip Cream:

  • 1 can Full Fat Coconut Milk refrigerated overnight (thick part only)
  • 1 teaspoon vanilla extract
  • 2 tablespoons honey, to taste

Directions for crust:

  • Preheat oven 350
  • Mix together dry ingredients
  • Separately mix together wet ingredients
  • Combine wet & dry
  • Use fingers to press mixture into the bottom of a lightly greased (w/coconut oil) pie pan
  • Bake for 5-7 minutes until light brown, allow to cool before adding pie mixture (I don’t like to wait so I throw it in the freezer)

Directions for the pie filling:

  • Mix together all ingredients
  • Pour into cooled pie crust
  • Bake for 25-30 minutes until pie filling has set
  • Allow to cool before eating (again, I just want to eat it so I put in the refrigerator to speed up the process)

Directions for the coconut whip cream

  • Use only the thick part of the coconut milk (it should be separated if it was in the refrigerator)
  • Add in honey and vanilla extract and beat with hand blender until smooth
  • Add to pie, you can either place a scoop on each piece individually or add the whip as a top layer to the pie before slicing.
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