You have probably heard of a lot of diet plans like low carb and keto. One of the "newer" labeled plans (which is not new at all) is Carnivore. And yes, it's exactly what you think it is: only meat and animal-based foods. I'm not going to go into it deeply here, but yes. There is plenty of evidence that a human is built to live on animal foods alone. I've recently spoken to someone who has been eating Carnivore for 4 years. His labs are great, and he looks like he works out 8 hours a day at the gym. Clearly it works for him. If you want to look more into it you can follow Dr. Shaun Baker, Dr. Andew Chaffee and Dr. Ken Berry to name a few.
Now, let's get back to the enchiladas! I know what foods work best for my body: lower carbs, no starches or grains or sugars. So the last 2 months or so we have gotten back to eating better. But I still love Tex Mex and comfort foods. I knew there were recipes for egg "tortillas", so I made up my own low carb recipe using my very favorite enchilada gravy from The Homesick Texan.
Here is the recipe to the best of my ability, lol. You may want to experiment with the tortillas.
For the egg tortillas:
2 eggs
2 tbsp water
dash of salt
Blend all the ingredients really well. Heat a small non-stick pan on about medium heat with a pat of butter or small amount of avocado oil. Pour just enough egg mixture to coat the bottom of the pan in a thin layer, rolling it around so it's as even as possible. Cook 2-3 minutes then flip and cook another 2-3 minutes. Remove and place on a wire rack and repeat over and over again. You'll need multiple batches of the egg mixture, but it will depend on the size of your pan and how thick you make the tortillas.
Once you have enough tortillas, you can move on to the delicious gravy. As I mentioned above, I use the recipe from The Homesick Texan - with my gluten free modifications. Also, I double the recipe because it's THAT good!
1/2 cup lard or avocado oil
1/2 cup gluten free (or regular) flour
4 tbsp chili powder
2 tsp ground cumin
2 tsp garlic powder
1 tsp dried oregano
1 tsp kosher salt
1 tsp black pepper
4 cups beef broth (you may end up needing more)
Heat the lard or oil in a pot or high-rimmed skillet over medium high heat. Whisk in the flour and stir until it's lightly browned, about 1 minute. Whisk in the spices until well combined. Pour in the broth while still whisking, and continue until it's thickened, about 3-5 minutes. Sometimes I want a little thinner sauce and end up adding in more broth. Taste and adjust the seasonings to your liking. Turn it off and set to the side, or you can let it continue to simmer while you prep everything else.
Heat your oven to 350 degrees. The baking dish you use will totally be dependent on how many enchiladas you are making. I used a 7x11 2-quart Pyrex baking dish. Pour about 1/2 - 1 cup of the enchilada gravy into the bottom of the baking dish to coat.
For the enchiladas, use the filling of your choice: seasoned ground beef, shredded chicken, cheese or even a veggie filling. I generally do seasoned beef, and my daughter loves cheese and spinach.
Take one of your egg tortillas and place a few tablespoons of your filling and a small amount of shredded cheese. Roll and place seam side down in the baking dish. Continue with the remaining tortillas. Pour over the chili gravy until covered (you probably won't use all of it unless you are making a ton of enchiladas), then top with more grated cheese. Bake uncovered for about 20 minutes or until the sauce is bubbly and cheese has melted.
Serve with toppings of your choice like sour cream, jalapenos, salsa or diced onions. Enjoy!
Note: I always have "extra" gravy and serve it on the side. Nobody is ever mad about having some extra gravy on the side! LOL
Being gluten free, I've tried a lot of different pizza crusts. I do try to avoid grains in general even if they don't contain gluten, because my body just does better. I've done the cauliflower crust, and it was indeed delicious - but I personally think cauliflower is one of THE MESSIEST ingredients to work with - right up next to shredding cabbage, lol!
Although I am not following the Carnivore diet, I do follow some groups for recipes because it does fit my way of eating. And this one definitely caught my eye!
For ease of recipe...this gets 2 thumbs up and a snap! I used the ingredients I had on hand and can't wait to pile on different toppings in the future. Go crazy, be creative and let it fit however you eat.
For the basic crust recipe you'll need:
1 can chicken (or use leftover roasted/baked)
1 egg
1/4-1/2 cups shredded cheese of your choice
Mix all of the ingredients together really well, breaking the chicken down as much as possible (I used a fork). Spread on a piece of parchment paper on a cookie sheet and bake at 400 for 10-15 minutes, watching it for desired crispiness.
Take it out of the oven and cover with whatever toppings you like. For this I used a little cheddar jack, mozzarella and pepperoni. Bake in the oven for another 10-15 minutes, again, watching it for desired crispiness and browning.
Notes: As mentioned, you can use whatever toppings, sauce and seasonings you like. Once you have the crust down you are set! I found that it's best right out of the oven, as it seems to "set" as it cools. Also, I will be experimenting with cooking it in my air fryer oven to maximize the crispy crust. But for my first attempt, I'm definitely happy!
Blessings to you and your family and let me know if you make this and how it turns out!
Sarah C, ND
Everyone loves a good guacamole, right? And with all of the health benefits of avocados, you can feel good about eating it.
Avocados have a variety of nutrients, including 20 different vitamins and minerals including Vitamin K, Folate, Vitamin C, Potassium, Vitamin B5, Vitamin B6 and Vitamin E. They also contains small amounts of magnesium, manganese, copper, iron, zinc, phosphorous and vitamins A, B1 (thiamine), B2 (riboflavin) and B3 (niacin).
Avocados contain healthy fats and are also low in carbohydrates, but contain no cholesterol or sodium so they can fit a variety of diet plans.
So grab those avocados and get munching! Enjoy!
Ingredients
- 2 avocados
- 2 drops Citrus Fresh™ Vitality
- 1 drop Lime Vitality
- 1 tablespoon fresh lime juice
- 1 clove garlic, minced
- 2 tablespoons chopped red onion
- 1–2 Roma tomatoes, seeded and diced
- 1 tablespoon chopped cilantro
- Pinch salt
- Pinch black pepper
Instructions
- Remove the pit from the avocados and scoop the flesh into a bowl, mashing roughly with a fork.
- Add all other ingredients and stir until mixed.
- Garnish with cilantro.
- Enjoy with tortilla chips or with your favorite Mexican-inspired dishes!
So, you may have heard a new name popping up in the world of food: Einkorn. I first heard about it a few years ago when I read the book "Wheat Belly" in my effort to learn about gluten and it's effects on the body.
What's all the fuss you ask? Isn't wheat just wheat? Well, the answer is "no". The wheat you are used to eating, whether it's refined or whole or organic, is the result of years of hybridization. Scientists have worked hard to make the wheat have higher yields, be more resistant to disease and pests. Instead of the 4 1/2 foot tall stalks of Einkorn, we now have wheat that grows 18-24 inches. While this all sounds great, your body is not equipped to digest this "new" wheat. Just one difference: this new wheat has 42 chromosomes, compared to Einkorn's 14. Is that really a big deal? Dr. William Davis states "The genetic distance modern wheat has drifted exceeds the difference between chimpanzees and humans." Whoa. Genetically that's a huge difference!
And what about nutritional differences? I'm glad you asked!
- Einkorn contains 3 to 4 times more beta-carotene
- Einkorn contains 2 times more Vitamin A (retinol equivalent)
- Einkorn contains 3 to 4 times more lutein
- Einkorn contains 4-5 times more riboflavin
So, the really awesome thing is that Gary Young has been growing einkorn and Young Living is now offering several products featuring this wheat. Here is how they describe it:
"Einkorn is the original “staff-of-life” grain, known as the oldest variety of wheat, which dates back to the beginning of time. Einkorn’s natural genetic code and low gluten levels make it a superior choice because of the compatibility with the human body when compared to the modern hybrid wheat of today. Einkorn grain is easier to digest, so nutrients are better absorbed. Today Young Living is helping to bring einkorn back to its rightful prominence in the world."
Young Living has the following Einkorn wheat products:
- Einkorn Rotini Pasta
- Gary's True Grit Einkorn Granola
- Gary's True Grit Einkorn Flour
- Gary's True Grit Einkorn Pancake & Waffle Mix
- Gary's True Grit Einkorn Spaghetti, 8 oz
Now, the final question you might have is whether einkorn wheat is gluten free or not. It does have gluten! But not a lot. And since the proteins in it are different, you may be able to tolerate it. I can't make that decision for you. What I can tell you is that I have a gluten sensitivity, and for me, it's ok to have YL's einkorn products with no problems. If you are celiac I would not recommend you go out and consume a lot of einkorn, LOL. But for some of us, it's a nice option to be able to have these products and enjoy some of the foods we've been missing.
I have a lot more to say on modern wheat and it's effects on the body, but I'll save that for a different post. For now, go do some research for yourself. If you want to see my original FB post on "Wheat Belly" you can find it here.
If you are already a Young Living member and you want to grab your own einkorn products, click HERE to sign in to Virtual Office. And if you want more information on becoming a Young Living member, please visit my website to see what options are available to you.
Be blessed!
Sarah
Sarah
I love to cook with my Young Living essential oils and this is a crowd favorite at parties. I only trust the quality and purity of Young Living essential oils for my recipes!
Prep Time: 7 minutes
Cook Time: 8 minutes
Total Time: 15 minutes
Yield: 4–6 servings
Ingredients
- 16 ounces raw cashews
- 2 tablespoons extra virgin olive oil
- 3 sprigs fresh rosemary, leaves removed
- The peel of 1 lemon, pith removed
- 4 drops Rosemary Vitality
- 2 drops Lemon Vitality
- ¾ teaspoon coarse sea salt
Preparation
- Preheat the oven to 375 degrees F.
- Place the nuts on a baking sheet and roast for about 8–10 minutes, until warm and lightly golden.
- In the meantime, warm the olive oil, fresh rosemary, and lemon zest in a small skillet over medium heat until it begins to sizzle and smells fragrant. Add the roasted cashews and stir to coat completely.
- Remove from heat and stir in the Rosemary Vitality, Lemon Vitality, and salt. Serve warm.
