I really like this recipe because the tortillas are super quick to make. We top ours with fresh avocado, tomatoes, black beans, & red bell pepper but you can easily top them with anything!  They taste best when they are fresh. Don't forget to have your happy helpers make these with you, they can easily do this recipe and will enjoy helping you in the kitchen.

If you happen to be on an Elimination Diet as I am right now, this recipe is also Elimination Diet friendly.

This recipe can easily be doubled if you are feeding a crowd (or halved if you are just feeding yourself)

Recipe will make approx. 4-6 Tortillas

1 cup gluten-free all-purpose flour blend (If on Elimination Diet make sure it's corn & soy free)

1/2 teaspoon arrowroot

3/4 teaspoons baking powder (If on Elimination Diet use the subtitute below)

1/2 teaspoon sea salt

2 tsp olive oil

½–3/4 cup warm water

(about 100°F)

Elimination Diet Baking Powder Replacement:
For a Corn Free Baking Powder sift together:  2 tsp. Cream of Tarter, 2 tsp Arrowroot, 1 tsp Baking soda (Can be stored in airtight container to have on hand)

1.       In a medium size bowl add flour, arrowroot, baking powder and salt and wisk together. Add the olive oil and stir to combine.  Pour in warm water slowly, adding in increments and stirring to combine.

2.       Press dough together with your hand and divide into desired size. Roll each piece separately between two sheets of plastic wrap until about 1/8-inch thick.

3.       Heat a large skillet over medium high heat with about a tablespoon of olive oil.

4.       Once the skillet is hot, place each raw tortilla flat in the skillet, one at a time. Allow each to cook for 45 to 60 seconds or until slightly charred on the underside. (You’re better off under-cooking than over-cooking them) Then flip tortilla with a large, heatproof spatula and cook for another 30 to 45 seconds.

5.       Remove from pan and place on a paper towel. 

6.       Continue until all tortillas are cooked, top, and enjoy!

Greens to Eat
It's the new year and we are all feeling ambitious.  I think this is the time of year we are the most open to trying new things.  Why not try something super healthy and delicious?

Try expanding your families diet to include greens for these 3 reasons:

1.  Protection of the Immune System, the only system in your body that keeps you healthy.
2.  Reduces cholesterol leves. With the recent government standards recommending cholesterol testing at the age of 9, we need to think about maintaining these levels even as young children.
3.  Reduces inflammation.  Chronic inflammation is the root cause of 95% of all disease and illness.
Here is 1 yummy recipe you can try from Dr. Weil that you can make for fast healthy meals for dinner and will be filled with nutrients and one superfood used over thousands of years in Chinese and Indian Medicine.  I will be making this dish sometime before the weekend for sure!  I will let you know how the girls like it :) Click here for the complete recipe, and enjoy!
Tomato Pasta
With all the brilliant tomatoes I saw at my local farmers market I began to hunt for a new recipe.  I came across this fast & fresh recipe by Francis Lam (Amazing Photography by Max Kelly).

This recipe is perfect for picky eaters...it's bright, colorful, and it has pasta in it :)  Tomatoes are naturally sweet and packed with nutrients.  If you have a really picky eater, use a spoon to scrape out the seeds on the inside.  That will make the texture less "slimy".  Don't forget to let your happy helpers help you make it :)

Summer Tomato Pasta

Serves  2-4, depending on how much you like the sound of slurping

The tomatoes, of course, are the point of this dish. If you have seriously sweet, ripe, juicy tomatoes, smelling as good as girls before the prom, they’re going to do all the work for you. But if your tomatoes aren’t fantastic, well, to be honest, I’d suggest finding a different recipe for dinner.

2 ½ pounds of the ripest tomatoes you can find (a mix of varieties is really nice)

2 handfuls of tender young arugula or flavorful greens of your choice (about 2 loose cups, but whatever)

Scant ¼ cup shaved red onion or shallot, as thin as you can cut it

1 pound spaghetti or linguine

Extra-virgin olive oil, to taste

Salt and pepper, to taste

Red wine vinegar, to taste (optional)

Parmigiano cheese, to taste

  1. Cut the tomatoes into ½-inch pieces or so, and place, with all their juices, in a large bowl. (Big enough to fit everything in the recipe, plus with lots of room to stir.) Season them generously with salt and pepper, and a millionaire’s splash or two of the nicest olive oil you have. Stir together, and give it a taste. If everything is sweet and lovely but could use just a little more brightness, splash in a little vinegar, too.

2. Bring a gallon of water to a boil, and add enough salt so that it tastes almost like the sea. Add the pasta and stir.

3.  While the pasta is cooking, lay the greens on top of the tomatoes, and then the onion or shallot slices. Try to arrange them so that they’re in one even layer, so that when you pile the pasta on, the heat will take the raw edge off the onion, and gently wilt the greens underneath. Ingenious, no?

4.  When the pasta is cooked to a perfect al dente, drain it and dump it in the bowl. Now wait! Don’t touch it for two minutes. While you’re waiting, you can grate on the cheese, or, if you really want to get sexy, shave it on in long, thin ribbons that will melt into chewy strands. After two minutes, get in there and give it all a serious stir; the starch from the pasta actually helps to emulsify the oil into the tomato juices, creating a sauce. Taste it, adjust seasoning with salt, pepper, olive oil, or vinegar, and serve right away. You’ve waited long enough!

If you would like to view the whole article and recipe here is the link: http://gi.lt/ov1c3v