What up peepers?! Not that I have any peeps as of yet, but it’s fun to dream. This morning has been busy washing and feeding babies! I have a 2 1/2 year-old and a 4 1/2 month old, and, needless to say, they keep me on my toes around here. I’ve been looking forward to when they can actually start playing together (and give mommy and daddy some alone time). We’ve been seeing signs that it may be in the near future….

As I write, this is no more! Ah, well, on to running!

So, I’m a new runner. In fact the longest I’ve ever run is about two miles. I read quite a few blogs, so I know that this will be scoffed at by those who regularly go five to nine miles in one run, but don’t judge. My workouts usually consist of strength training and a heavy avoidance of all things cardio. It was actually Julie over at Peanut Butter Fingers that inspired me to run. I’m so glad that I have, because I’ve really seen myself grow in a way I never thought I could. I’m telling you, I was that girl in junior high that walked the track in gym class because I didn’t want to mess up my hair. Again, don’t judge. I hope that as this blog progresses, my running distance will as well, and I’ll document it as I go.

While it’s nice to see my endurance grow, it’s also nice to be able to eat more! With my penchant for food, this is a huge motivator….which brings me to my recipe!

Soft, pliable, and delicious whole wheat tortillas! I believe I’ve hit on the winning combination of ingredients, and they can easily be made vegan. These babies are great for cheese crisps, burritos, or fresh off the skillet. Dress them as you like, but hurry! They go fast in my house!

WHOLE WHEAT TORTILLAS (vegan option)

1 T. butter, or earth balance

1-2 T. extra virgin olive oil (more oil = softer tortillas, but obviously more fat)

1 t. salt

1/4 t. baking powder

1 c. all-purpose flour

1 c. whole wheat flour

3/4 – 1 c. warmed almond milk

Mix the flours, salt, and baking powder. (You can warm the almond milk during this time). Cut in the butter, or earth balance, and oil. The mix should look a bit pebbly.

Then, make a well in the center of the mix and pour in the warm almond milk. Stir all until moist, yet not sticky. Add more milk, if needed, but I find that right around 3/4 cup is perfect. Knead the dough for about 5 minutes, until it is all incorporated. Divide the dough into about eight sections and roll into individual balls.

Cover and let rest for about 30 minutes. After 30 minutes, heat a skillet over medium heat. No oil is necessary if using a non-stick skillet. Take a ball of dough out one at a time and leave the remainder covered so they stay moist. Flour the surface as well as the rolling-pin and roll out to desired thickness (I like mine fairly thin).

Place in heated skillet and cook until it starts to look a bit puffy with air bubbles (about 1 to 2 minutes). Flip and cook the other side for about 30 seconds to 1 minute. Transfer cooked tortillas to a bowl fitted with a lid. It is also a good idea to line the bowl with a paper towel, as this helps to soak up the moisture from the cooling tortillas. Repeat this process with the remaining seven balls, and, if you’re like me, stuff with cheese, heat, and eat!

I love that I can make these and that they taste better than store bought ones! With no preservatives! They keep pretty well in the fridge…about a week or so.

Stay tuned for Friday’s post….I’m deeming it Firefighter Friday! My husband is a fireman, and the guys are always looking for quick, easy, inexpensive meals to make for dinners, so I am hoping to be of service to him and other firemen….and anyone who’s looking for a meal to fit this criteria.

If you’re a runner, do you have any advice for a newbie ( I hate that word)? Or what is your exercise of choice?

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Tagged: Whole wheat