Saved by the Kale

Healthy living is Happy living

Navigation

Homemade Whole Wheat Tortillas

Making tortillas at home is something that we’d never considered until a couple of days ago at the grocery store when we couldn’t find any that didn’t contain soy. I’ve been trying to avoid soy as much as possible, but it seems like everything you buy contains it! It’s so frustrating. So then and there we decided to give homemade tortillas a try… and we are so glad we did!

Whole wheat tortillas

We made whole wheat tortillas from scratch. They are much better than the store bought variety and have a better taste. Jim has always preferred white flour tortillas to the whole wheat variety, but he changed his mind with this recipe. These tortillas came out soft, but more firm than store bought. They worked great for quesadillas, and I’m sure that we’ll be using them in other recipes from now on. 

How to make whole wheat tortillas

Homemade Whole Wheat Tortillas
Yields 16
Scratch-made whole wheat tortillas. Soft and delicious.
Write a review
Save Recipe
Print
Prep Time
25 min
Cook Time
20 min
Total Time
45 min
Prep Time
25 min
Cook Time
20 min
Total Time
45 min
Ingredients
  1. 3 C whole wheat flour
  2. 1.5 Tsp salt
  3. 1/2 C Canola oil
  4. 1 Tsp Baking powder
  5. 1 C Warm water
Instructions
  1. Setup stand mixer with dough hook attachment.
  2. Add all ingredients to mixer and mix on medium speed until a ball of dough forms. Scrape down the sides of the bowl as needed.
  3. Decrease speed to low and mix for 1 minute more.
  4. Transfer dough to floured work surface. Divide into 8 (burrito) or 16 (taco) portions, depending on the size tortillas you want to make.
  5. Flatten the dough balls with your palm until they are disc-shaped.
  6. Cover with a tea towel and let rest for 15 minutes.
  7. Using a rolling pin, roll out each disc as flat as possible. Taco sized tortillas will be around 6 inches in diameter.
  8. Heat a nonstick pan over high heat. Cook tortillas for 1 minutes on the first side and 30 seconds on the second. Don't let the tortillas get more than slightly browned.
  9. Store in a gallon sized freezer bag.
Saved by the Kale http://savedbythekale.com/
Whole wheat tortilla recipe

Whole wheat tortilla recipe

No Churn Pumpkin Pie Ice Cream

How this recipe came about: I had some pumpkin pie mix left over in the refrigerator after making this oatmeal recipe and I was laying in bed and it hit me….I need to make Pumpkin Pie Ice cream! Even though Fall has arrived here in the South it is still HOT, so ice cream is fair game pretty much year around. I know, lucky us!, right? 🙂 

Pumpkin pie ice cream recipe

Keeping extra bananas in the freezer is a must at our house. We love to pull them out to snack on by themselves, eat them with granola, throw them in a smoothie or make Ice Cream!

To make this ice cream all you need is just a couple of minutes and few ingredients. No ice cream maker needed! I whipped mine up in less than a minute using my Vitamix, but you could also use a food processor. The trick to making it in the Vitamix is making sure to use your tamper. After all of your ingredients are in the Vitamix and the lid secure, turn it on high and use the tamper to push the bananas down into the blades. In less than a minute you will have smooth, creamy, thick ice cream! 

To make things even better this ice cream is dairy free, gluten free, and soy free!

No churn pumpkin pie ice cream

No Churn Pumpkin Pie Ice Cream
Serves 2
Smooth, thick, and creamy! You will not believe this ice cream is good for you and only has 5 ingredients!
Write a review
Save Recipe
Print
Prep Time
1 min
Cook Time
1 min
Total Time
2 min
Prep Time
1 min
Cook Time
1 min
Total Time
2 min
Ingredients
  1. 2 cups of frozen bananas (in chunks)
  2. 2 1/2 tbsp of canned organic pumpkin pie mix
  3. 1 tsp of vanilla extract
  4. 1/8 cup of unsweetened coconut milk (I used So Delicious)
  5. 1/8 cup of Enjoy Life chocolate chips (reserve some for sprinkling on top)
Instructions
  1. Place all of the ingredients in your Vitamix.
  2. Secure the lid and turn it on high.
  3. While blending use your tamper to push the bananas down into the blade.
  4. If you need to stop the blender and use a spatula to scrap down the sides to make sure all the ingredients are incorporated.
  5. Blend until smooth, it only takes about a minute.
  6. Enjoy immediately or put in an air tight container in the freezer to have later!
Notes
  1. Could also be topped with maple syrup, honey, or pecans, etc.
Saved by the Kale http://savedbythekale.com/

 

Pumpkin Pie Oatmeal

Pumpkin Pie Oatmeal

I am fairly new to the oatmeal scene, but I have kind of fallen in love with steel cut oats. They are healthy, high in fiber and protein therefore they fill you up and keep you going longer. Which is great for someone like me who finds myself more often than not wanting to eat lunch at 10:45 am. 🙂 Whenever I eat this oatmeal I can actually make it to a more acceptable meal time! 

Pumpkin Pie Oatmeal

This oatmeal is like eating pumpkin pie for breakfast except this is actually good for you and won’t leave you with a sugar crash 30 minutes later. It’s creamy and basically taste like a fall explosion in your mouth. I mean who doesn’t like dessert for breakfast! 

 Pumpkin Pie Oatmeal

Pumpkin Pie Oatmeal
Serves 4
Creamy, delicious, and healthy version of pumpkin pie for breakfast!
Write a review
Save Recipe
Print
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Ingredients
  1. 3 cups of water
  2. 1 cup of steel cut oats
  3. 2 tbsp of coconut sugar
  4. 3 tbsp of organic canned pumpkin pie
  5. 1 tsp of vanilla extract
  6. 1/4 tsp of salt
Instructions
  1. Add 3 cups of water to a pot and boil.
  2. Once boiling add oats and salt, cover pot and turn down to low.
  3. Stir Occasionally
  4. After 30 minutes and most of the water has been absorbed take the pot off the heat.
  5. Add coconut sugar, pumpkin pie, and vanilla.
  6. Stir everything together and then Enjoy!
Notes
  1. You could also top your oatmeal with chocolate chips or extra cinnamon!
  2. If you like your oatmeal extra creamy you could use milk instead of water.
Saved by the Kale http://savedbythekale.com/

 Your Take

What’s your favorite homemade oatmeal recipe? Steel cut oats or the traditional rolled oats? Favorite flavor? Let’s talk about it in the comments.

 

 

Slow Cooker Pork Roast

Slow Cooker Pork Roast

Nothing says comfort like a house filled with the aroma of something that has been cooking for hours in a slow cooker. Although it can be challenging to be home smelling it cook and to have to wait until it’s done. It’s like burning a candle that smells like cake or cookies and having no cookies or cake to eat! Those candles are such a tease but thankfully this meal is not, you will be rewarded with something hearty and delicious!

Growing up it seems like Sundays were all about some kind of roast cooking in the slow cooker and it would be ready to devour by the time we came home from church. My Mom would always have a jar of homemade sweet pickles on hand and to me they were always the perfect companion to pork roast.

Jim and I have always enjoyed cooking pot roasts with pork instead of beef. This one is super flavorful and easy to pull off. We use purple potatoes in our version, but you can substitute any variety. I also like to serve mine over quinoa, but Jim still likes either white or brown rice. We don’t cook our pork until it’s falling apart. We like to be able to slice it…  which leads to amazing leftovers. Sandwiches anybody??

How to Cook Slow Cooker Pork Roast

 These days we usually have one or two evenings during the week that are more hectic than others and I like to reserve a meal like this for those times.  That way when we are done shuffling the kids to their various activities we have a nice homemade meal waiting for us and it is always a crowd pleaser.

Pork roast with pickles

 Slow Cooker Pork Roast Recipe

Slow Cooker Pork Roast
Serves 6
Simple, Delicious, and Hearty
Write a review
Save Recipe
Print
Cook Time
4 hr
Total Time
4 hr 15 min
Cook Time
4 hr
Total Time
4 hr 15 min
Ingredients
  1. Full size pork loin roast
  2. 2 tbsp olive oil
  3. 2 sprigs of rosemary
  4. 6 sprigs of thyme
  5. 1 medium onion (chopped)
  6. 3 carrots (sliced into chunks)
  7. 6 small purple potatoes (or new potatoes)
  8. 4 cups of water
  9. salt and pepper to taste
Instructions
  1. Salt and pepper your pork loin liberally, then cut roast in half.
  2. Heat a large saute pan over high heat until smoking and then add 2 tbsp of olive oil.
  3. Saute each roast half until brown on all sides (about 3 minutes on each side)
  4. Place both halves in slow cooker on high.
  5. Deglaze the pan with 2 cups of water, be sure to scrape up all the brown yummy bits on the bottom of the pan. Then pour it into the slow cooker.
  6. Let it cook on high for 2 hours.
  7. Then add rosemary and thyme and 2 cups of water.
  8. Add chopped onion, carrots, and potatoes to the slow cooker.
  9. Continue cooking for 2 hours.
  10. Remove the meat from the slow cooker and slice into 1/2 inch thick slices. It should be very tender. Then add it back to slow cooker.
  11. Serve over quinoa or rice.
Saved by the Kale http://savedbythekale.com/