Homemade spelt and flax meal tortillas!

Happy Monday bloggies!

I want to start out by sharing a recipe with you for spelt and flax meal tortillas! I made some this afternoon and let me tell you, they were pretty darn delicious. Go here to check out the original recipe that inspired my own. My recipe is almost identical except that I used whole grain spelt flour instead of whole wheat.And I used coconut oil instead of canola (if you do not have coconut oil, use something heart healthy such as olive or flax...canola is NOT healthy).

What you'll need:

3 cups spelt or whole wheat flour
3 tablespoons of flax meal
3 tablespoons of coconut oil
1 teaspoon sea salt
1/4 teaspoon baking powder
1 cup warm water
spices (whatever you want...I used garlic pepper)

Directions:

1) Combine dry ingredients in a bowl and stir.
2) Add oil and warm water and knead with hands.
3) Form the dough into a ball and wrap in saran wrap and let sit for at least 10 minutes.
4) Unwrap dough and separate into smaller balls (8 balls for big tortillas and 14 balls for small tortillas). Re-wrap into individual sheets of saran wrap and let sit for another 10 minutes.
5) On a clean, floured counter, use a roller to roll out the dough flat.
6) Place flat floured tortillas on a plate and loosely cover with a kitchen towel or saran wrap to prevent them from drying out.
7) Place a pan over medium heat and heat each tortilla one at a time. Turn the tortilla over once air bubbles start to form.
8)Tortillas are done when they begin to brown.


It's fairly simple isn't it? I was happy to learn that these tortillas took hardly any time at all and were mostly goof-proof (a HUGE plus for me LOL). I did make a few mistakes along the way, such as wrapping the 14 little balls of dough in one sheet of saran wrap (hey, the instructions weren't very specific, so that's my excuse). You can probably already guess that I ended up having to re-separate all the little balls of dough all over again.

I also placed all my rolled out tortillas on a plate one on top of the other, and of course, they all ended up sticking together, which meant I had to re-separate and roll them out again. So please make sure you flour your tortillas WELL.

Nonetheless, these tasty tortillas were well worth all my time and effort and I am very please with how they turned out in the end :) My hubby and step-son really enjoyed them too! Just remember to store your left over tortillas in the fridge or freezer. I also broke down the nutritional facts for you all too. The breakdown is based on if you were to make 14 small tortillas, which is what I came out with.

One tortilla:

145 calories, 22 g carbs, 5 g fat, 4 g protein

Besides making tasty tortillas, I also got in a good run this morning. My legs were awfully tight after my run, so I ended up doing a TON of stretching to limber them out a bit. I want to start increasing my distance while incorporating some walk/run intervals as well. I will need to stop by the store some time this week first though so I can purchase some new batteries for my Ironman Timex watch. I bought it a few years ago when I trained for a half marathon and it really came in handy. You can set it to specific mileage and/or interval timing and it beeps when you've reached your mileage goal or when it's time to change your interval from walking to running or vice versa. I am sure it does some other neat things too, but those are the only two things I've ever really used it for.Please excuse my chipped nails...

After my run, I refueled with a chocolate protein "muffin".It was just my usual morning concoction of oats, except instead of peanut butter I used 1/2 a tablespoon of coconut oil! I am officially a die-hard fan of coconut oil. Very smooth, very delicious.

Lunch was a stunning plate of greens, baked chicken breast, and a Pink Lady apple.

I actually never got around to taking a picture of my afternoon snack, mostly because I didn't really have anything structured. It was supposed to be 1/2 a baked chicken breast and zucchini slices, but the comforting smell of warm, fresh tortillas were calling to me, so I sampled one of those instead. Then about 30 minutes later I realized that tortilla was my afternoon snack and I never paired it with a protein...so I went ahead and munched on a small serving of baked chicken breast to make up for it.

For dinner/pre-workout, I had 1/2 a baked chicken breast on a spelt and flax meal tortilla with a side of broccoli topped with 1/2 tablespoon coconut oil. I ended up adding some red leaf lettuce to my tortilla wrap as well. YUM! And broccoli and coconut oil is a very delicious duo too!

I don't know where all my energy came from today, by in addition to my morning run, I lifted weights (upper body) for an hour! And then topped it off with 15 minutes of intervals on the elliptical. I wanted to go for longer but it was almost 8 pm, so I knew I had to be home soon. Usually, I lift for about 30-40 minutes and do about 20 minute of cardio...more if I didn't get in a morning workout too. I try not to do any more than that though because then I would be over training and that can hinder results...including causing you to gain weight instead of lose. Sometimes less is more.

For my post-workout refuel, I had some greek yogurt mixed with a scoop of chocolate protein powder and another 1/2 tablespoon of coconut oil (it's recommended to eat 3-4 tablespoons of coconut oil a day for health benefits).This tasted just like chocolate cheesecake, no joke! And I LOVE cheesecake...it's my favorite dessert! So this is hands down my new all time favorite post-workout snack. I guess this means I'm going to have to start really stocking up on greek yogurt ;)

Well, I'm off to call it a night. I plan on snuggling up in bed with my hubby while reading some more of this:

Have a wonderful and restful night friends!