Testimony of the Day
“When I first met Maria, I was eating a ridiculously low amount of fat and calories and working out every day, sometimes twice a day. I was unable to lose weight. I had been to my doctor, an endocrinologist, and a personal trainer who all told me the same thing….eat less, work out more. I was at a point where I was ready to give up. I was doing everything I was “supposed” to be doing, but I was still fat.I started consulting with Maria and bought her books. I was surprised by the amount of information I didn’t know about how to properly fuel my body. In four weeks, I lost 22 pounds. I was thrilled!
In the fourth week, my scale broke. I decided to measure myself for fun that week. I carefully took my measurements and then forgot about them. Ten days later, I remembered and decided to retake my measurements. I wasn’t expecting to see much change, as it had only been days, but was hoping to see tiny changes in the right direction. My jaw DROPPED to find that I had lost 1.5 inches off of my hips and 1.5 off of my waistline, 2 inches off of my chest and EACH thigh, and a half-inch off of my bustling. In TEN days! The changes in my weight and body shape have been mind-boggling. I am grateful to Maria and beyond thrilled to continue on this journey to meet my goals.” -Angie
1/2 cup coconut flour
2 TBSP psyllium husk powder
1/4 tsp Celtic sea salt
1/4 cup butter OR coconut oil, softened
1 cup boiling veggie broth OR water (broth adds flavor)
OPTIONAL FLAVOR ADDITIONS:
1/4 tsp garlic powder
1/2 tsp Mexican spices
OPTION 1: Preheat the oven to 350 degrees F. In a medium-sized bowl, stir together the coconut flour, psyllium husks, salt, and spices. Add the butter or coconut oil. Stir continuously as you add the hot broth or water, it will melt the butter or oil. Combine until very smooth. Place the dough onto a piece of greased parchment paper (I used THIS coconut oil spray). Using a rolling pin, roll the dough out in a circle shape with even thickness throughout. Place the bottom parchment with the unbaked wraps onto a cookie sheet (I make sure it isn’t stuck to the parchment otherwise it is hard to release after baking). Bake at 350º for 20 minutes or until done throughout (this will depend on how thick you rolled the dough). Use for quesadillas! Yum! Makes 6 wraps. These also freeze well so make a triple batch and store for easy dinners! NOTE: Bake the dough right away and then freeze the baked product if you want. The dough doesn’t store well uncooked.
OPTION 2: In a medium-sized bowl, stir together the coconut flour, psyllium husks, salt and spices. Add the butter or coconut oil. Stir continuously as you add the hot broth or water, it will melt the butter or oil. Combine until very smooth. Heat a large pan to medium-high heat with coconut oil. Once hot, place an unbaked tortilla on the pan and saute until lightly brown, then flip and bake through. Use for quesadillas.
NUTRITIONAL COMPARISON (per wrap)
Traditional Tortilla = 180 calories, 5g fat, 2g protein, 30 carbs, 3g fiber
“Healthified” Tortilla = 123 calories, 8.7g fat, 2g protein, 9.3 carbs, 6.7g fiber!
On a frying pan, heat coconut oil until medium-high heat. Place one tortilla on the frying pan. Fill with sharp white cheddar, shredded chicken (easy dinner tip: from the crockpot), another layer of cheese. Top with another tortilla. Fry until golden and crisp on both sides and cheese is melted in the middle. Enjoy!
OR you can use a Quesadilla Maker. Click HERE to find.
This recipe was inspired by a blog follower, thank you so much for your ideas! I was amazed at how well this wrap turned out!