How To Make Tortillas

Feeling inspired this afternoon I ventured over to Pinterest in hopes of finding an easy DIY bread recipe. After getting sucked into the vortex that is Pinterest I found a few that may work – now I just need a bread maker. If you follow me on Instagram you’ll know I love a good spelt wrap, in fact I eat one if not 2 per day. At $5.99 a pack they can get pricey so I thought I’d attempt to make my own.

DIY Tortillas

These are hot off the stove so I’m going to guess they taste best day of, however, if you let them cool properly they should keep in the fridge for a few days! You’ll need only 4 ingredients for these! Here’s a quick video so you can get an idea of the process….


  1. 3 Cups Flour – I used Spelt
  2. 1/4 Cup Oil (olive oil or coconut oil)
  3. 3/4 Cup Cold water
  4. 1 tsp sea salt


  1. Combine all ingredients in a large mixing bowl. Mix well with a fork, then switch to your hands when dough gets thicker.
  2. Separate the dough in half, then make 4 balls from each half.
  3. Sprinkle a little flour on your clean counter and roll out each ball – use a rolling pin or your hands. Keep other balls in a covered mixing bowl.
  4. Place in a frying pan (non-stick) and cook for 30-45 seconds per side, you’ll be making on tortilla at a time.
  5. As they are ready place them on a damp cloth and keep them covered.
  6. Repeat the process and keep adding to your stack!

If you want to get creative you could add some spices in and make flavoured ones! These are a little more fragile than the store bought ones but go easy on the fillings and you should be just fine! For crispier chips, bake in the oven after cooking and use them for a base of a taco salad or for dipping!

FRESH Light Lunch or Snack Idea

Vacation doesn’t have to be about blowing your good eating habits out of the water, sure we may enjoy a few fresh baked chickpea cookies or some ice cream, afterall vacation is about letting go and relaxing. The kids and I were away for 2 weeks and only 1 meal was eaten at a restaurant (blackened fish – amazing!). Normally I don’t eat lunch meat – when I do I like to make sure it’s top quality. There’s no denying it’s a quick, healthy and delicious snack so I happily snacked away while on vacation. You’ve all likley seen my DIY Alfalfa Sprouts I love to eat so much, but I couldn’t exactly bring all my sprouting grear on vacay with me. I was beyond excited when I found fresh sprouts in the store and for only $1.99 (about a pint size).

Quick Easy Snack Ideas

We were shopping at Publix and they have the Boar’s Head line which I love! First I started with the Everroast Chicken and Chipotle hummus with my fresh sprouts – so so tasty! After I finished the chicken I went back a few days later and tried the no salt added roasted turkey breast – amazing!! The meat was about $10/lb so pretty cost effective when you consider it can last a few days!

1 slice turkey, sprouts, and a little hummus.

1 slice turkey, sprouts, and a little hummus.

So just remember, being on vacation doesn’t have to mean the end of clean eating! Keep it EASY & SIMPLE & FRESH!! Bonus – NO Dishes!

DIY Apple Strawberry Juice {Perfect For Kids}

As the warm weather approaches we’re all excited for the fresh fruit season! Last summer when I first started juicing we found some great combinations that the kids loved! One of their favorites was a Strawberry Apple Juice. We add a little water to make it go farther and a little less sweet. It’s also the perfect base to make fruit Popsicle by adding some coconut milk or non-dairy milk or yogurt. It’s quick, simple and fairly inexpensive. TIP: Use produce from the clearance rack that may not look so “pretty” but is still perfectly safe to consume! See the original recipe here.

Strawberry Apple Juice for Kids

First prep the fruit and then let the kids help by putting things into the juicer. It gets them involved in the process and remember they’re more likely to eat/drink something they have made! Get the recipe here.

Prepare your apples and strawberries.

Prepare your apples and strawberries.

Crunchy Vegan Granola

Something about this winter that just won’t quit makes me crave some fresh granola out of the oven! I posted this recipe just over a year ago and I’ve made it several times since! Be careful – it’s pretty darn good, those calories will add up quickly!

Sweet N' Nutty Granola

Crunch Vegan Granola

Here’s the run down of the ingredients:

  • 3 Cups of old fashioned rolled oats
  • 3/4 Cup almonds
  • 3/4 Cup cashews
  • 1/4 Cup Flax seed
  • 2/3 Cup unsweetened coconut flakes
  • 1 teaspoon cinnamon
  • 1/3 Cup coconut oil (melted)
  • 1 Cup organic pure maple syrup
  • 1/2 teaspoon sea salt
  • 1 teaspoon organic vanilla extract
  • 1 Cup Enjoy Life Chocolate Chips

Pre-heat the oven to 350. Combine all everything in a bowl – EXCEPT THE CHOCOLATE CHIPS. Line a baking tray with unbleached parchment paper, then spread the mixture out evenly. Stir it every 8-10 minutes to prevent it from burning. Cool for 1-2 hours and then add in your chocolate chips!


Organic Tomato & Corn Salsa

Saturday night we had plans to go to a friend’s surprise party and we needed to bring a pot-luck dish. Since I spent most of the day resting for the outing I sent my husband to the store to pick up something to take. He had his heart set on guac and chips. He came home with all the supplies but I had forgotten to mention the avocados needed to be SOFT. This salsa came together out of necessity and was delicious. Seeing how corn is known to be one of the most GMO crops I rarely eat it anymore but I did have some frozen organic corn in the freezer so I thought I’d start with that and see what happened!

Organic Tomato Corn Salsa

Here’s what you’ll need:

  • 1C Organic Frozen Corn
  • 1 Medium Organic Tomato
  • 1-2 Cloves of Garlic
  • 1/4-1/2 Organic Onion
  • 1/4-1/2 Pepper of Choice
  • Organic Garlic Salt
  • Organic Paprika (if desired)

This is a super quick salsa to make and heck you could eat the entire batch and not feel guilty! Plus there’s no added salt or sugar!

  1. Use a garlic press to crush garlic into a frying pan. Add frozen corn. Cook the corn and garlic together until the corn has defrosted. DO NOT ADD OIL.
  2. Finley chop the rest of the veggies and add to a large bowl.
  3. Mix in the garlic and corn.
  4. Sprinkle with garlic salt and paprika (if desired) and mix together.

That’s it! It’s great with your favorite pita chips or even as a topper to dress up a plain chicken breast or pretty much anything you can think of! Try making “loaded fries” with some sweet potato fries sprinkled with the salsa and topped with hot sauce or your favorite cheese.

Vegan Spelt Flour Pancakes

Pancakes are one of my favorite breakfasts, I’d eat them daily if I could. I thought my Cinnamon Vanilla Quinoa Pancakes were the best thing ever, don’t get me wrong, they’re tasty but they are a bit labor intensive. Recently I discovered a blog called Running On Real Food, her recipes are amazing and I’ve made a few so far, including her Whole Wheat Vegan Pancakes.

Vegan Spelt Flour Pancakes

Since we don’t do whole wheat I simply replaced the whole wheat flour in her recipe with spelt flour. These come together quickly and re-heat nicely the next day. Also adding a dash of cinnamon makes them super tasty! My favorite topping is cashew butter and a little maple syrup. Run on over to Deryn’s blog for the full recipe! These have become my new weekend morning favorite breakfast!