you really need to make these  wonderful wraps from maiden fairy queen sneeks in a few words I tell you this because when i hear she is preparing them I head on over and they are all gone so quick

  Low-Sodium Wraps

1 cup of wheat flour

¼ cup of low buttermilk powder (found in baking aisle at grocery store)

¼ teaspoon of sea salt

1 teaspoon of no sodium baking powder

2 tablespoons of canola oil

Water

 

Mix everything together in a bowl and add enough water to make dough.  Be sure dough is not too sticky, if it is just add some more flour.  Sprinkle your surface with some flour and work the dough so it is firm.  Divide dough into 4-5 sections- working with one section at a time, roll flat and thin.  Preheat a skillet that has been lightly sprayed with a non-stick cooking spray.  Fry the flat bread in the skillet for a couple of minutes-you will know it is time to turn when you see a few bubbles form on top (like on pancakes).  Spray the flat bread with the non-stick cooking spray and turn. Cook an additional minute or two- Transfer to a plate and cover with a dampened towel (to help keep them soft).

My favorite wraps are a breakfast wrap or a salad wrap.

Breakfast Wrap: (for two people)

4 eggs (Be sure to only use one yoke and all of the egg whites)

1 thin skin potato, washed, cubed and boiled for 11 minutes (drain water from potatoes and place in a skillet that has been sprayed with non-stick cooking spray and brown-sprinkle potatoes with Mrs Dash, fiesta-lime seasoning)

Sliced portabella mushrooms

Shredded Swiss cheese

Diced tomatoes

 

You can add a meat if you choose.  Layer everything in flat bread and wrap in foil and heat in toaster oven for 3-5 minutes until Swiss cheese has melted. 

Optional:  Drizzle with peppercorn ranch dressing

Salad Wrap (for two people)

Lettuce

Sliced portabella mushrooms

Diced tomatoes

Shredded Swiss cheese

Avocado

Sliced cucumbers

1-Chicken breast

Peppercorn Ranch Dressing

 

To cook chicken:  add ¼ cup of apple cider vinegar and 2 cups of apple juice to a Crockpot with 6 skinless, boneless chicken breast and cook for 5 hours. (Freeze remaining chicken in individual containers)

 

Layer all ingredients in flat bread, drizzle with peppercorn ranch dressing and enjoy!


 

All of queens human friends gobble these up not knowing they are fairy Healthy  treat

Healthy Egg rolls:

I get asked for this alot and in a past blog have gotten tons of hits and all my husbands friends at work loved it so here it is Healthy Egg rolls:

found this awsome recipie on web great we love them shared with friends at hubys work they loved them great for lunches partys and as leftovers snacks lol

Egg rolls:
2/3 cup coarsely chopped celery
2/3 cup coarsely chopped carrot
2 cups shredded cabbage
1/2 teaspoon vegetable oil
2/3 cup chopped onion
1/2 teaspoon minced peeled fresh ginger
1 garlic clove, minced
1/2 pound ground turkey breast
1 1/2 tablespoons low-sodium soy sauce
1/4 teaspoon black pepper
14 egg roll wrappers
1 large egg white
Cooking spray

Sauce:
3/4 cup low-sodium soy sauce
6 tablespoons rice vinegar
2 tablespoons dark sesame oil
1 tablespoon minced peeled fresh ginger
1/3 cup thinly sliced green onions (optional)

INSTRUCTIONS:

Preheat oven to 425°.

To prepare egg rolls, combine celery and carrot in a food processor; pulse 10 times or until finely chopped.

Combine celery mixture and cabbage in a medium bowl. Cover with plastic wrap; vent. Microwave at high 5 minutes; drain.

Heat vegetable oil in a large nonstick skillet over medium-high heat. Add chopped onion, 1/2 teaspoon ginger, and garlic; sauté 2 minutes. Add turkey; cook 5 minutes. Remove from heat; stir in cabbage mixture, 1 1/2 tablespoons soy sauce, and pepper. Cover and chill 15 minutes.

Place 1 egg roll wrapper at a time onto work surface with one corner pointing toward you (wrapper should look like a diamond). Trim 1 inch off right and left corners of wrapper. Spoon 3 tablespoons turkey filling into center of wrapper. Fold lower corner of wrapper over filling. Fold in trimmed corners. Moisten top corner of wrapper with egg white; roll up jellyroll fashion. Repeat procedure with remaining wrappers, turkey mixture, and egg white.

Lightly coat egg rolls with cooking spray, and place, seam side down, on a baking sheet coated with cooking spray. Bake at 425° for 18 minutes or until golden brown.

To prepare sauce, combine 3/4 cup soy sauce, vinegar, sesame oil, and 1 tablespoon ginger; serve with egg rolls. Garnish with green onions, if desired.

NUTRITIONAL INFO:
Healthy Units: 1.5 per serving
79 calories; 8 g carbohydrates; 11 mg cholesterol; 2.5 g fat; 532 mg sodium; 5.7 g protein; 18 mg calcium; 0.9 mg iron; 0.7 g fiber

 

 

 

 

 

 

 

 

 

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