I used to make my own gluten-free tortillas with cauliflower, or coconut flour, but they always fell apart.

Not to mention, took another 30 minutes to cook.

And we always ended up eating our Paleo burritos with a fork. Which was fine, but not ideal.

Then 2 weeks ago I moved to Maui and found these amazing raw vegan, organic tortillas!!! 

Life will never be the same.

The TOP 5 BEST THINGS ABOUT THEM ARE:

  1. They're healthy.
  2. They're delicious.
  3. They're 100% organic.
  4. They're gluten-free and grain-free.
  5. They're vegan.
  6. You can also purchase them online through Amazon.

And they make it super easy to throw together amazing burritos or wraps in 30 minutes or less.

Basically, they complete me <3


This might be a little off topic, but did you know that a main ingredient in nonstick pots and pans has been linked to cancer and birth defects in animals? 

Or that the polymer fumes released when Teflon is heated can cause acute lung injury? And that they're fatal to some birds?

That's why I use stainless steel pots and pans now.

Or cast iron.

And I make them non-stick with extra coconut oil or ghee. It's yummier than Teflon. And it makes more sense too.

I recommend the same for anyone who can afford to upgrade their cookware. You can find some awesome stuff here.

Or you can do what I used to do, and check Goodwill weekly to score on amazing cast iron deals.

I used to find all mine pretty cheap there, about $15 for a large heavy-duty pan.  I once found a cast iron dutch oven $30. They have incredible deals and they're usually in stock.

We just had to get rid of most of our cookware to move to Maui 2 weeks ago. It was too expensive to ship.

​And so we just got a new stainless steel set, which is what inspired me to write this post.

What's more important than our health and the health of our loved ones?

It just doesn't make sense to me to cook with and eat cancer-causing toxins when we don't have to.

I just love you and want the best for you!!!

XOXO,

Lyndsy Karrie

Breakfast Burrito
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If you want it done right, you've got to do it yourself! #breakfastburritos
Servings Prep Time
2 5 minutes
Cook Time
30 minutes
Servings Prep Time
2 5 minutes
Cook Time
30 minutes
Breakfast Burrito
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Add to Meal Plan:
This recipe has been added to your Meal Plan
If you want it done right, you've got to do it yourself! #breakfastburritos
Servings Prep Time
2 5 minutes
Cook Time
30 minutes
Servings Prep Time
2 5 minutes
Cook Time
30 minutes
Ingredients
  • 2 raw gluten-free wraps
  • 4 pieces uncured additive-free bacon
  • 2 eggs
  • 1/4 cup unsweetened hemp milk (1/4filtered water & 2 tbsp hemp seeds blended then strained)
  • 4 cups spinach
  • 4 cloves garlic minced
  • 1 cup zesty green sprouts
  • 1 cup baby portabella mushrooms sliced
  • 1/2 cup cauliflower steamed and mashed
  • 1/4 cup red onion diced
  • 2 tbsp + 1 tsp ghee butter or organic coconut oil
  • 1/8 tsp pink Himalayan salt
  • 1/8 tsp ground black pepper
Servings:
Units:
Instructions
  1. Preheat your oven to 400 degrees F.
  2. Mince your garlic. Which means, peel it and chop it with a knife into tiny, little pieces. A food processor or a garlic mincer work as well. 🙂
  3. Melt 1 tbsp coconut oil on low heat in a large saute pan and add the minced garlic. Let saute for about 2 minutes, or until fragrant. Then add the spinach and cook for 6-8 minutes, or until it turns dark green and begins to wilt. Flipping occasionally.
  4. While this finishes, you can finish prep-work and chop up the mushrooms and onion, and whisk the eggs in a bowl with your homemade hemp milk. When the spinach is dark green, remove it from the pan and set aside, in a bowl or on a plate... (Preferably not on plastic though. I hate the thought of plastic, food and heat together!)
  5. Once the oven is preheated, lay the 8 pieces of uncured bacon on a baking sheet. Put it in the oven, middle or top rack. Put the timer on for 10 minutes and continue to the next step. When the timer goes off, flip the bacon over and put it back in for another 10 minutes or until getting crispy. (See Notes!) Be careful not to burn the bacon.
  6. Once the bacon is done, you'll want to remove it from the heat, let it cool down, and chop it into bite-size pieces.
  7. Place your 1/2 small cauliflower in a pot with about an inch of water and put over medium-low heat and cover with a lid. It's ready when fragrant and easily pierced with a fork. About 20 minutes, so it will be done when the bacon is done and doesn't need any maintenance in the meantime. When it is done, drain the water out and mash with a fork. Add salt and pepper to taste.
  8. Heat 1 tbsp ghee (or coconut oil) over low heat and add the whisked eggs. Use the saute pan from the spinach you made earlier. Flip the eggs every couple of minutes to cook evenly. Takes me about 8-10 minutes to get them cooked to my liking. Last but not least, sprinkle a little salt and pepper, to taste. Add a pinch or two of cayenne if you like it hot!
  9. While the eggs are cooking, use a small saute pan to melt 1 tsp ghee (or coconut oil) over low heat. Once melted, add the sliced mushrooms and chopped onion. Let those saute for about 6-8 minutes too, stirring occasionally. Turn all the burners and the oven off when done!
  10. Roll them up. Lay down your tortillas on your plates. Add the eggs, chopped bacon, spinach, garlic, mushrooms, onions, zesty green sprouts, and cauliflower.
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About the Author Lyndsy Karrie

Lyndsy Karrie is the founder of REAL Yummy Food and a pioneer in the world of healing people with food. After being distressed by her son’s severe autism diagnosis she spent every waking hour researching and testing ways to help her son and family. What she found was astonishing. Now she shares her knowledge and easy-to-make, nutritious recipes while promoting clean eating in a non-toxic environment. Join her in keeping it REAL.

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