Enjoying some whole grains
Thursday, June 16, 2016
This week I've been allowing myself some whole grains as long as I've prepared them from scratch.
Today I made homemade whole wheat tortilla shells. This is my third attempt and so far the best outcome. I rolled them out larger than the recipe called for and the texture of the whole wheat flour made for a shell thinner than expected. It was a pleasant result. I was prepared for them to be thick, like a gordita or flat bread but they were just the right thickness. Having said that, they are a bit labor intensive. Mix, rest, shape in balls, rest, roll out, rest, finish rolling, rest again, cook in skillet. But I know what's in them and they taste extra good.
Instead of traditional taco filling I made a black bean filling nicely spiced with cumin and a Penzey's spice combo called Arizona Dreamin'. Topped off with veggies and a tasty dinner indeed.
Tomorrow is official weigh-in for me. I feel good about how the week is going.