Hello friends! Just a quick post today to check in and share a recipe with you. Things are pretty good on the competition prep front. I’m drinking about a gallon and a half of water per day (not including my multiple cups of tea), yet I’ve never been thirstier! Has anyone else experienced this? I’m going crazy over here.

 

Side note – I actually downloaded this app called water coach to ensure I’m hitting my daily minimum and I’ve been finding it very helpful. You can enter in your daily goal and then each time you have a glass of water you just click what size and it marks it off for you. If you start to fall behind it will actually send you a text that says ‘drink some water’.

 

 

The other day someone was standing by me when my phone went off and they asked who was texting me and I had to inform them that it was my phone texting, reminding me to hydrate.

 

Other than the thirst things are moving right along. I’m definitely starting to notice my clothes fitting differently which is kind of cool and today I practiced my posing for about 30 minutes – which is a lot of time standing in front of mirrors making sure you have enough sass and that your bootay is poppin’ just right. I want to make sure that my personality really shines on stage – again if I get brave I’ll post video of my walk and posing.

 

Ok now on to that recipe! I loooooove tortillas. I love them for making wraps, fajitas, quesadillas and so much more. With me not having any wheat products right now and trying to keep things lower carb at times, I’ve been trying to find a way to make a wrap that’s thin like a tortilla but will hold up enough for me to stuff with chicken & mustard for lunch.

 

Here’s what I came up with and the best thing is they’re crazy easy to make.

 

Low Carb Wrap/Tortilla
 
Prep time
Total time
 
These are perfect if you're for a way to enjoy wraps while maintaining a low carb diet. They can be seasoned a number of different ways and the psyllium husk provides fiber.
Serves: 1
Ingredients
  • 1 tablespoon Psyllium Husk
  • ¼ cup Egg Whites
Instructions
  1. Preheat skillet over medium heat
  2. Mix psyllium husk with egg whites
  3. Optional: Season w/ paprika, onion powder, Mrs. Dash, whatever you'd like
  4. Spray skillet with cooking spray (love coconut or olive oil)
  5. Pour mixture into pan and swirl around as if you were making a crepe (it cooks quickly)
  6. Allow to cook for appx 1.5 minutes then flip over and cook other side for appx 1 minute
  7. Allow to cool and then enjoy!

 

Now obviously these aren’t going to be your typical wraps but for anyone who is looking for something easy that they can use to make yummy turkey avocado wraps with, these definitely hit the spot for me.

 

Well that’s it for me, I’ll see you guys tomorrow with some video and meal planning tips!

 

Low Carb Wrap/Tortilla Recipe
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