2. Quinoa Wrap
Yields: 6 Servings
2 cup quinoa flour
2 cup almond milk
4 tablespoons grass fed butter, melted and cooled
Place quinoa flour, almond milk, eggs, sea salt and butter in a blender and puree until smooth.
Heat a lightly greased medium size non-stick pan over medium heat. Pour in a ¼ cup of batter.
Rotate the pan until batter evenly coats the pan.
Cook until mixture starts to bubble, about 1 ½ minutes. Run a spatula around the edges to loosen and then flip the wrap and continue cooking for another 30 seconds.
3. Chocolate Tahini Smoothie
Yields: 2 Servings
handful of ice
1cup coconut milk
1 cup almond milk
2 tbsp tahini
2 tbsp cocoa powder
½ cup blueberries
Place all ingredients in a high powered blender and mix at high speed until smooth and creamy. Serve immediately.