Chickpea Flour Tortillas

I love tacos. Who doesn’t love tacos? Weird people, that’s who. I also love trying different tortillas for my tacos. My favorite always will be the hard corn shells, but I’m open to anything. I’ve made flour tortillas multiple times over the years, but because I’m staying away from regular flour for the time being, I looked for an alternative. Enter chickpea flour. This stuff is awesome. I prefer almond or coconut flour for most super low carb recipes, but they don’t bind as well. Chickpea flour is so easy to use because it doesn’t require an extra binding agent.

So, these tortillas. Not traditional in the least, but they are delicious and worked very well.


Chickpea Flour Tortillas


  • 1 cup chickpea flour (I like Anthony’s brand)
  • 1 cup lukewarm water
  • 1 tbsp milled flaxseed (optional)

Combine chickpea flour and water and mix well. If using, add flaxseed. Let sit for a couple minutes while you heat a small skillet over medium-high heat. Once hot, pour 3-4 tbsp worth of batter into pan. Fry until tiny bubbles form and the edges begin to look solid. Flip and fry for another minute. Transfer to a plate.

So this takes a bit of guesswork because the pan does get quite hot. I definitely almost burned a couple of the later tortillas. Just pay close attention and you’ll be fine!

Serve with a protein and fillings of your choice!

Spinach & Onions, my favorite side

Happy Wednesday! How’s everyone’s August going? Feels like summer is disappearing fast. I am itching a little for autumn, because it’s the beginning of my favorite quarter of the year. But I’m also savoring what we have left of summer.

Today I don’t have a main dish for you, although this side dish of spinach and onions could easily be turned into one with the addition of a protein. Last night I served it with shredded chicken breast, which made a good complete meal.

Anyone who knows me knows that two of my favorite foods are spinach and onions. It’s rare that I go a day without eating one or both in a meal! They’re so good for you, as well, the spinach more than the onions hahaha. I’m very happy that this is an acceptable dish for a low carb way of eating, because I would be very very sad otherwise.

It’s super simple and works for any meal of the day. Yes, even breakfast. It’s amazing with some fried or scrambled eggs!


Spinach & Onions


  • 4 cups spinach
  • 1-2 medium yellow onions, sliced in rings
  • 3 tbsp butter
  • 2 tsp minced garlic
  • pinch red pepper flakes (optional)
  • pinch pink salt (optional)

Melt butter in high sided skillet over medium-high heat. Adjust heat as needed, just make sure it doesn’t begin to burn. Once mostly melted, toss in garlic and and red pepper flakes if using; stir to coat in butter. Add sliced onions, stir to coat in butter as well. Let onions cook till translucent, allowing them to get some sear/browning on them. Once that’s done, add the spinach. This may have to be done in batches. Add a handful, mix to coat, etc. Cook for another couple of minutes, stirring as needed. At this point, add the pink salt if using. When spinach is wilted but still a brighter green, the dish is done! Serve with whatever protein you want. Some grated or shredded parmesan cheese is awesome on top of this too. This can be made vegan by substituting olive or coconut oil, but I have found that the butter definitely cooks better and doesn’t splash as much.



It’s simple, but so delicious, and easily adaptable. I probably would have shared this sooner except that I change it up a lot! So I made sure to make it the same way for a few weeks in order to have a good recipe to share. Hope you enjoy it, and please do share how you jazz it up if you do!

Happy cooking!!