Give Thanks for Mexican Butternut Squash Wraps

Oh give thanks to the Lord; call upon his name; make known his deeds among the peoples!

1 Chronicles 16:8

I give thanks to the Lord for another day to enjoy His goodness! The goodness from this winter squash harvest will last several months stored properly in a cool dry place. We’ll begin with using some left over butternut squash soup to begin making delicious wraps.

Butternut squash wraps can replace any tomato based salsa for people who have chronic reflux disease. Or if they are avoiding nightshade plants.

However, anyone can enjoy these easy squash wraps! Especially if they are having a craving for Mexican food.

Click HERE for Butternut Squash Soup recipe

You’ll also need some Tortilla Shells–Click HERE for recipes!


Mexican Butternut Squash Wraps

  • 1 lb Lean Ground Beef (Chicken or Turkey)
  • 1 small onion
  • 2 cloves garlic
  • 4 Cups Fresh Mixed Greens
  • 4 Small Tortilla Shells
  • 1 Cup Leftover Butternut Squash Soup
  • 1 Teaspoon Each coriander, chili powder, paprika
  • 1/2 Cup Monterrey Jack Cheese

  1. Sauté the ground meat with chopped onion, minced garlic and spices. Prepare tortilla shells (heat if necessary in microwave 10 seconds) Spread 1-2 tablespoons of the warmed butternut squash soup on a shell, place 2 tablespoons of the meat mixture over that, then top with a sprinkle of cheese and a cup of greens. Enjoy!

Main Course
butternut squash, wraps


Enjoy these wraps today! And don’t hesitate to call upon the name of our Lord, He loves you so much!

Why are Nightshades a Problem for some people? Nightshades are thought to contribute to inflammation and chronic gastrointestinal permeability. This can result in reflux disease (GERD) in some people. The enzyme solanine is a natural pesticide found in these plants to protect them from disease. This substance may cause inflammation when consumed and contribute to arthritis pain, inflamed blood vessels, and irritates the lining of the gastrointestinal tract. There are no clinical studies on people to support this claim, however some medical personnel are advising patients to try removing them from the diet for a period of time to determine if there is relief of symptoms.

Follow this fibromyalgia link for more information: Fibromyalgia Resources



Sweet Potato Wraps

“Know this, my beloved brothers: let every person be quick to hear, slow to speak, slow to anger; for the anger of man does not produce the righteousness of God.”
James 1:19-20

I save myself a lot of anguish and regret when I am slow to speak….not that I always do, but WHEN I do, the outcome is better than when I don’t. There is so much noise and anger right now in our nation, it’s hard to discern what is righteous anger and what is just anger. My spirit aches for those angry hearts, because I know what it feels like to be trapped by it’s ugly snare.

Therefore, wise counsel from James is nice to hear among the clamor of voices. The reality of God’s word is summed up here…..he says, “the anger of man does not produce the righteousness of God.” The context of this verse is tucked away in ongoing warnings of being lured by our own desires and staying away from filthiness and wickedness. He goes on to say that religion is worthless if we can’t hold our tongue (vs 26). Ouch.

Statements that check the genuineness of my heart and remind me to live free of anger! Thanks James, because I need to cling to God’s wisdom in an age of extreme chaos. It feeds my soul, just like the sweet potatoes coming on feed my cells.

Yes! My cells love this hormone balancing starchy vegetable from the garden prepared in a variety of ways. I love the nutrients of beta carotene, vitamins A &C, B1 & B6. As well as the good amount of minerals–magnesium, potassium, manganese and copper. Don’t forget they are also full of soluble fiber. All of which increase energy, balance hormones, provide fiber and sustenance. I like the added benefits of pumpkin and sunflower seeds for extra vitamin E and selenium too!

Hey, I”m packing as many nutrient’s as I can into one meal for busy people, ya know!

These wraps are inspired by watching a beautiful Indian woman making a flatbread with a sweet potato several weeks ago. Since I love to make a variety of wraps; why not use this idea to make my own version?

Here is all you need:

  • 1 1/4 Cup Organic Unbleached Flour
  • 1 Preboiled and Still warm sweet potato ( this makes about 3/4 cup)
  • 1/2 Teaspoon Salt
  • 1/4 Cup toasted pumpkin seeds and sunflower seeds (1 Tbsp. each)
  • 1 Tablespoon Organic Extra Virgin Olive Oil

Place a skillet on the stove with the heat setting on low. Place the pumpkin seeds and sunflower seeds in the pan to toast. Just a couple of minutes. Meanwhile combine the flour and salt. Place toasted seeds into food processor and gently pulse until finely chopped. Add them to the flour mixture and mix well.

In a separate cup combine the sweet potato and oil. Using a fork, incorporate the sweet potato mixture into the flour until a nice dough forms. Knead several times on a lightly floured surface until no longer sticky. You may need to add a little more flour. Divide the dough into eight small balls. Roll out one ball at a time, on a lightly floured surface until very thin. Place in the hot DRY skillet to cook, about 30 seconds each side. They will look dry and no longer wet when they are ready.

Place on a dish to cool. Use them for your wraps right away or store them in the refrigerator in a large zip lock bag. They are usually best when used within 7-10 days.

Enjoy the wraps, soak up God’s precious cleansing Word, and gather in the garden!

I pray wise cousel from God’s Word to feed your soul today, as you escape the craziness of our world for the peace of our sweet Jesus. I pray His precious Word brings you comfort as you balance your mind with the bible’s solid reassurance and your body with sustenance from the garden.

Because what’s in the garden is good!



Easy Tortillas –3 Ways

Learning to make tortillas was the best time investment I ever made. When I’m really hungry and don’t have the patience to wait on a meal, I can grab a tortilla, fill it with spring greens, add a splash of onion powder, and drizzle some plain yogurt over it for a filling snack!

This good deal of yumminess is all I need to tide me over until supper is ready!

When I make these as part of my weekly routine, life just flows better.

There is also something about making my own bread that gives me a sense of satisfaction and accomplishment.

Although, this simple item provides consistent fulfillment, I know in my heart, it is temporary. Just as the appetite it fills is temporary.

True peace comes with knowing eternal contentment, something that is beyond a piece of bread, but not beyond Jesus.

After all, he is the bread of life.

It’s just as soothing to my soul as a tortilla is to my hungry belly.

Jesus said to them, “I am the bread of life; whoever comes to me shall not hunger, and whoever believes in me shall never thirst.” John 6:35

Easy Tortillas –3 Ways

My favorite three recipes for tortillas are gluten free, spinach, and quinoa!

It’s fun to play and experiment with the different ways to bring more fiber, protein, and taste to the average tortilla. Here are three ways I like to try:


Gluten Free Tortillas

  • 1 Cup Almond Flour
  • 1 Cup Arrowroot Flour
  • 1 Tsp Xanthum Gum
  • 1/2 Tsp Salt
  • 1/2 Cup Warm Water
  • 2 Tbsp Extra Virgin Olive Oil

  1. Combine dry ingredients in a bowl. Add Water and oil, stir until combined. Set aside for 5-10 minutes Heat, ungreased skillet on low 3 heat. Make eight small dough balls.

    Roll out each on a slightly floured surface until very thin, Place on hot skillet, cook each side 30-40 seconds each. Do not leave unattended, you'll have crackers instead of flexible tortillas.

    Let cool on a plate. Store in a zip lock bag in the refrigerator until ready to use. They are good for up to two weeks in the fridge.


SPINACH TORTILLAS

  • 3 Cups Org. Unbleached Flour
  • 6 Ounces Fresh Spinach
  • 1 Tsp Salt
  • 3/4 Cup Hot Water
  • 1/4 Cup Organic Extra Virgin Olive oil


Place the 3/4 cup water in a measuring cup with the fresh spinach. Microwave 1 minute. Puree in a blender and set aside.

Mix dry ingredients then add oil and pureed spinach and knead until

well blended. Separate into 12 balls.

Heat an ungreased skillet, roll flat each ball and heat each side 30-40 seconds. each side. Don’t overcook.

Place on a plate to cool then store in large freezer bag for 1 week. When ready to use, place a tortilla in the microwave 10-12 seconds to soften.

CHIA/QUINOA TORTILLAS

  • 2 Cups Organic Flour
  • 3/4 Cup Precooked Quinoa
  • 2 Tbsp. Chia Seeds
  • 1 Tsp. Salt
  • 3/4 Cup Hot Water
  • 1/3 Cup Organic Olive Oil

Combine dry ingredients in a bowl. (Flour, quinoa, salt) whisk together. Add chia seeds to water and heat in the microwave 45 seconds.

Incorporate olive oil into flour mixture until it looks like course cornmeal. Add the warm water and blend well. (If you need to add a couple of tablespoons flour, go ahead. This depends on the moistness of the quinoa. Knead and form into balls. Roll out very thin on a floured surface. Cook in heated, ungreased skillet. 30-40 seconds each side. Set aside on a plate to cool. Store in a zip lock bag in the fridge until ready to use.

Substitutes you can use:

You can substitute flax seed meal for the chia seeds above/ 1 cup of buckwheat in place of one of the cups of regular flour—both provide more protein and fiber.

I hope you enjoy making theses tortillas!

Check out these 10 Easy Tortilla Meal Ideas, too!

Let me know how you make your favorite variety.