Tortillas got you down? No matter the reason, here’s a way to enjoy the flavors of enchiladas without them.
I used my favorite Sunday night enchilada recipe with a couple of guest stars to add texture in this layered version.
To make the enchilada sauce, combine the following ingredients in a medium saucepan and simmer for 30 minutes:
- 1 large can diced tomatoes
- 1 regular can tomato sauce
- 1 can of tomato soup (V8 works too)
- 2 cloves of garlic, minced
- 2 tbsp butter
- 1/4 tsp each of salt, sugar (palm sugar works well) and chili powder
- Optional: 1/2 cup onions
Meanwhile, prepare the meat filling by browning it and then stirring in the ingredients:
In my quest to eat less processed or refined foods, and more nutrient-rich foods in their original forms (or close to it), I’ve stumbled my way through some baking disasters. Fortunately, this morning I made my first successful batch of almond flour waffles.
Thanks to The Daily Dietribe for testing out the right ratios of flour to starch – a key make-or-break factor in baking with nut flours and root starches. I found that adding one egg was necessary to keep the waffles from splitting in half when opening the waffle iron.
Almond Flour Waffles (Adapted from The Daily Dietribe)
1 – 1/4 cups almond flour
1/2 cup tapioca flour
2 tsp baking powder
1/2 tsp sea salt
2 tbsp coconut palm sugar
1/4 cup unsweetened applesauce
2 tbsp vegetable oil
1/2 cup almond milk
Mix dry ingredients separately from wet ingredients. Combine and whisk in egg. Make sure your waffle iron is greased. You may need to play around with settings and open the iron slowly to make sure waffle is thoroughly cooked.