Tomato Basil Wraps and Tortillas

This looks like a "healthy" sandwich right? We all know that we need to stay away from sugar, but are you eating "whole grain" bread? Whole wheat bread is high in sugar, higher than some candy bars and sugary sodas, and some scientists have proven that two slices of whole wheat bread will raise your blood sugar levels as high as if you were eating a candy bar.

Why does it take the mainstream media so long after a new study to report health benefits? BECAUSE they would lose all their advertising! I had to sign a waiver when I would be on TV that I won't bash whole grain or cereals...they didn't want to lose their advertisers!

It's truly shocking. According to the Life Extension article, eating two slices of whole wheat bread is worse than drinking a can of Coke or eating a candy bar. The original 1981 study at the University of Toronto found:

That means the Glycemic Index of whole grain bread is higher than that of table sugar, which is also known as sucrose. For you "gluten free" readers out there...rice cakes are listed on the Glycemic Index at 77! This is why when people go "gluten free" and grab a lot of packaged "gluten free" items at the store, they gain weight rather than lose weight.

To read more, check out Oct 2011 issue of Life Extension magazine, "Wheat, the unhealthy whole grain," in the Oct. 2011 issue of Life Extension Magazine, page 82.

Use to make Breakfast Burritos (using salsa instead of marinara in the dough)

"HEALTHIFIED" TORTILLA
1 1/4 cup blanched almond flour (or 3/4 cup coconut flour)
5 TBS psyllium husk powder
1 tsp Celtic sea salt
2 eggs (4 if using coconut flour)
1/4 cup apple cider vinegar
3/4 cup boiling water (or Marinara sauce for Tomato Basil flavor OR Salsa for Mexican flavor)

In a medium sized bowl, combine the almond/coconut flour, psyllium powder (no substitutes: flaxseed meal won't work), and salt. Add in the eggs and vinegar and combine until a thick dough. Boil the water (or sauce) and add into the bowl. Mix until well combined. Let sit for a minute or two until the dough gels up.

Separate into 10 balls (about 2 inches in diameter). Place the dough onto a piece of greased parchment paper (I used THIS coconut oil spray). Top with another greased piece of parchment. Using a rolling pin, roll the dough out in a circle shape with even thickness throughout. This dough is very forgiving, so if you don't make a circle with the rolling pin, use your hands to perfect your tortilla. 


Heat a large pan to medium-high heat with coconut oil or coconut oil spray. Once hot, place an unbaked tortilla on the pan (if the tortilla sticks to the parchment the first time, as it did for me, use your hands to close up any holes...the dough is still very forgiving) and saute until light brown, then flip and bake through. Makes 10 servings. 

NUTRITIONAL COMPARISON (per tortilla)
Traditional Tortilla = 140 calories, 3g fat, 4g protein, 25 carbs, trace fiber
Almond Flour Tortilla = 105 calories, 7.5g fat, 4.1g protein, 5.6g carb, 3.8g fiber (1.8 effective carbs)
Coconut Flour Tortilla = 71 calories, 2.6g fat, 3.4g protein, 7.4g carbs, 5.2g fiber (2.2 effective carbs)



OPTION: Make "Healthified" Enchilada Casserole with these tortillas instead of my Protein Noodle idea!