-3 tbsp unsweetened almond milk or coconut milk 2 tsp avocado oil (I use avocado oil because it has a higher smoke point than olive oil. Heating an oil past its smoke point destroys nutrients and phytochemicals in the oil, and also creates free radicals, which are harmful for the cells in your body)
– ½ cup arrowroot flour or tapioca flour (arrowroot is neutral tasting and tapioca has a sweetness to it, so that might be a consideration when you are making tortillas, depending on what you want to put in them)
– 1 tbsp almond flour or coconut flour (these flours don’t contain gluten, so this is a healthy choice for those with celiac disease or who choose to maintain a gluten free diet for other reasons)
– a large handful of spinach (contains phytonutrients like carotenoids including beta-carotene, lutein and zeaxanthin–which are best absorbed with fat, like the avocado oil, and flavonoids, which are anti-inflammatory to provide antioxidant protection)
– a pinch of sea salt, optional
– a sprinkle of garlic powder, optional a sprinkle of onion powder, optional
1. Mix all ingredients in a blender.
2. Heat a 10″ fry pan over medium heat for about 3 minutes.
3. Turn the heat down to low, grease the pan, and pour 3-4 tbsp of batter into the pan. Holding the pan, quickly spread the batter around so it covers the pan. (I only grease the pan for the first tortilla, which is always the hardest to cook.)
4. Cook for 30 seconds to 1 minute per side. The edges of the tortilla will pull away from the pan and it should be extremely easy to flip. If the edges are not pulling away from the pan then the pan is not hot enough.
To store: Let them cool completely and place in a sealed container in the fridge. They last about 5-7 days.
This recipe comes from RedBird’s own Lauren Badell, who has been a part of the RedBird community since 2012. She is a graduate of RedBird’s 450-hour teacher training program and a RedBird teacher since 2014. She is also currently a student at the University of Texas, in her last semester of the Didactic Program of Dietetics (aka Nutritional Sciences). Lauren loves to nerd out on ways to use food as fuel to maximize performance and help clients achieve measurable, lasting results. She is excited to grow and expand RedBird’s nutrition education programs after graduation .
This recipe is is inspired by one of Lauren’s favorite food blogs, Apples to Zoodles. Check it out for more creative, nutritious recipes!