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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.
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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.
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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!
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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.
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Root Beer Glazed Ribs

These are the best ribs we’ve ever made at home. Seriously, they are that delicious! We’ve made ribs hundreds of times, but none have been this amazing. 

Root beer glazed ribs

Root Beer Glaze

Let’s talk root beer for a minute. I’ve never been a huge fan. Jim loves root beer and tries to keep a few bottles in the fridge at all time. I recently tried some of the root beer that Jim got at Starbucks and really liked the spice it had, so when he suggested a root beer glaze / sauce for some barbecued ribs I was totally on board. The root beer glaze is totally different from any barbecue sauce that we’ve made before. It’s a bit sweeter, with some spice notes. It also has a touch of sriracha, so there’s a bit of heat too. 

The Ribs

Big racks of spare ribs are typically our go-to rib cut. However, we saw some beautiful St. Louis-style spareribs at the grocery store and decided to go with them this time. St. Louis-style ribs are just spareribs that have been trimmed a bit look more uniform. You don’t have as many of the small bones and cartilage as you see in traditional spareribs. These beauties cooked a little more quickly because of the size, which is always a good thing.

Barbecue Time

Jim cleaned up the ribs and removed the skin from the back. Then he coated them with his homemade rib rub and let them sit for about an hour before throwing them on the smoker. We use a mixture of oak (75%) and hickory (25%) for smoking, and try to keep the temp in the 250 to 300 degree range. Any lower than that and things get too smoky.  They cooked in about 3.5 hours.

Root beer glazed ribs recipe

 

Ribs on the smoker

Root Beer Glazed Ribs

Root Beer Glazed Ribs
Serves 6
Quite possibly the world's best barbecued ribs. The sweet and spicy root beer glaze offers a twist on the traditional bbq sauce.
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Prep Time
30 min
Cook Time
3 hr 45 min
Total Time
4 hr 15 min
Prep Time
30 min
Cook Time
3 hr 45 min
Total Time
4 hr 15 min
Ingredients
  1. 2 racks of St. Louis-style ribs
  2. 1 C Sweet and Smoky BBQ Rub
  3. 1/2 C Apple Cider Vinegar
  4. 1 C Water
  5. 12 Oz Root Beer
  6. 1/8 C Turbinado Sugar
  7. 2 Tbsp Ketchup
  8. 1 Tsp Sriracha
  9. 1/2 Tsp Salt
  10. 1/2 Tsp Ground Black Pepper
Instructions
  1. Peel away the skin on the back of the ribs
  2. Season both sides of the ribs liberally with the rib rub (recipe below)
  3. Cook in smoker for 3.5 hours at 250-300 degrees F
  4. Combine water and apple cider vinegar in a spray bottle and spray ribs every hour while cooking
  5. While ribs are cooking, combine root beer, turbinado sugar, ketchup, sriracha, salt and pepper in a medium saucepan. Cook over medium heat for 15 minutes until slightly thickened, stirring frequently.
  6. Sauce the ribs about 30 minutes before cooking time is up.
  7. Slice ribs into 2 bone sections and serve.
Notes
  1. Sweet and Smoky BBQ Rub recipe is at http://savedbythekale.com/sweet-smoky-bbq-rub-recipe/
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Your Turn

We love barbecue in the Lastinger household. What’s your favorite style of bbq? Have any amazing sauce or rub recipes you want to share? Jim is always available for barbecue questions, so feel free to ask in the comments.

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!
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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.
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 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.