The way we eat, low carb with high fat, has so many different names and labels, each having variations in what we can and can’t have. I’m not going to get into the differences of the various diets, because at the end of the day whether you follow a paleo, primal, LCHF, ketogenic or banting lifestyle, we have two things in common, wheat-free and sugar-free!
The road to establishing a lifestyle without these ingredients can be really difficult because a large part of our daily routines happened on the run with little time for enjoying a meal mainly breakfast and lunch. In the past I have found that between waking up and having a bowl of cereal for breakfast or a two minute sandwich for lunch, little thought or planning was actually given to these meals, I guess they just kind of happened.
Yes, living this lifestyle and eating the way we do, does require extra planning and organisation, but by establishing a day where extra things can be made up and kept for the week, it will certainly make life much easier, especially when one is in a rush.
These wraps are perfect for any occasion, they can be used for a last minute lunch, rolled up with egg and bacon for breakfast, or even just with a layer of almond butter and homemade chia and berry jam for a lunchbox snack, the bottom line being that preparation is the key to success.
- 4 organic eggs
- 2 Tbsp grass-fed butter, melted*
- 2 Tbsp coconut oil, melted
- 2 Tbsp water
- 1/2 cup tapioca flour
- 2 tsp psyllium husk (not powder, they are different)
- In a blender, whip all the ingredients together well (I use my Nutribullet)
- Heat a non-stick frying pan on a high temperature*.
- Once hot, as you would a pancake pour in the batter and swirl it around the pan allowing the batter to run around and cover the base, leave to cook (about 2-3min)
- Flip over and cook the other side.
- Repeat until all the batter is finished
- Add to 1 tsp herbal salt for savoury or 1 tsp vanilla extract for sweet options.
- Ensure you use psyllium husk not powder, the powder turns it into a gel like consistency making it impossible to pour.
- *For a dairy-free option substitute with coconut oil (making it 4 Tbsp in total)
- *If you find the batter started to stick and cook as soon as it hits the pan without allowing you to swirl it around, then turn the heat down slightly.