Okay, it’s time to lay off the pie for a post here. There is a phase between Thanksgiving and Christmas where I have to take it down a notch and recalibrate.
It’s nice to have the option of sweets, but they don’t make up the majority of foods to eat from day to day on the candida diet, or any other clean eating, immune-boosting regimen.
We need simple, practical ideas for foods to toss into a lunch bag over and over that will help us feel satisfied and excited for lunchtime while speeding along our healing.
Ideas like these easy grain-free wraps that can be used as tortillas for tacos, for sandwich rolls, or even cut up into triangles and baked for a corn chip-like snack.
I’ve tried a lot of paleo and grain-free wrap recipes. Some are too dry and fall apart when you wrap them up. What’s the point of a wrap that doesn’t wrap?
Then some are more like listless pancakes: too fluffy and doughy to resemble a tortilla, they’re confusing to eat with cumin and chili powder seasoned toppings. They don’t even quite qualify as crepes. It’s just a very unsettling experience.
These are bendable, thin, and tenacious enough that all your ingredients don’t come spilling out. Delicate, but not fragile.
It can be easy to get carried away with almond flour when you’re steering clear of grains, so I wanted to make something sans nuts and easy to digest. I found a great balance between coconut flour and arrowroot starch was just right.
Arrowroot digests easily, and though starch isn’t an ideal food for Candida dieters, the amount you’ll consume if you eat just one wrap is pretty negligible. Especially when it’s with lots of nutrient-packed veggies.
For me, it’s nice to have something I can pick up and eat with my hands like a normal person. And it adds some variety to the usual routine of steamed or sautéed green vegetable dishes.
My favorite way to have them these days is smothered with hummus topped with fresh sprouts, yellow peppers, spinach and cilantro.
The wraps are spiced so they have a stronger flavor, which is great with the cool, raw veggies.
The sprouts have a surprising amount of protein, and these wraps keep me full until dinner time, without making me feel heavy. I love them.
It’s funny how your tastes and perspectives change. I used to think I had to have an egg with breakfast every day and meat with lunch and dinner to feel satisfied.
But I’ve been really enjoying and benefitting from the advents of plant protein in my green breakfast smoothies and nice light lunches like this. My digestion is more on track than it has been in years, maybe my whole life!
Come along and have regular poops with me, and still look forward to lunchtime!
- 6 eggs
- 9 Tbs arrowroot starch
- 3 Tbs coconut flour
- ¾ cup of water
- 1 tsp onion powder
- 1 tsp white pepper
- 1 tsp garlic powder
- ¼ tsp sea salt
- 1 Tbs coconut or olive oil for frying
- Beat the eggs.
- Add the remaining ingredients and mix until there are no lumps.
- Let it rest while you heat a medium sized frying pan over medium-high heat.
- Add half of the oil to the pan and spread it around.
- Use a ¼ measuring cup to ladle batter into the hot pan and quickly lift the pan and spread it around so it's thin and covers the bottom.
- Let it cook until it's firm, about 3 to 5 minutes, and then flip. It should be golden brown, but not burned.
- Let the other side cook for the same amount of time and then pile them up on a plate.
- Repeat with remaining batter.
- I like to make a big batch and freeze them. Then I just pull them out one at a time when I need. They thaw in a jiffy.