I love wraps, they’re not only very yummy but they’re so easy to make. Ideal for when you don’t have a lot of time to cook. No need to be a kitchen princess with this very easy recipe.
Apart from the fact that buckwheat is a gluten free product, it scores very low on the glycaemic scale. This means that your blood glucose level won’t rise rapidly. It also contains more protein than other types of grain, increases your resistance which isn’t entirely unimportant during these cold winter months.
One of the vegetables that I like to use is avocado. Many of you will know this healthy green buddy. Do you ever wonder why this vegetable is so healthy? It does contain a lot of calories and fat, but these fats are unsaturated fats and therefore very healthy. ½ an avocado gives us 20% of our daily need of fibres and 10% or vitamin K. It also lowers our cholesterol, improves our sight and it contains vitamin C which is healthy for our (muscle) tissue and repair of our body.
#slimmingbody: morning snack
How to prepare:Mix buckwheat flour, water and salt till you get a smooth batter. Heat up a skillet and use some coconut oil. Make sure the skillet is really hot before you bake the wraps and don't use too much coconut oil. Turn down the heat once you bake the wrap.Take your time, it takes a while for the wraps to be ready. Let the wraps cool down for 30 minutes before you fill them. In the meantime bake the vegetables with the herbs. Fill your wrap with the veggies and quark. Tip: make the wraps for more days, you can save them in the freezer.
- 50 gr of buckwheat flour
- 100 ml water
- Pinch of salt
- 350 gr of Chinese wok vegetables
- 1/2 avocado
- 2 tsp curry spices
- Salt, pepper and garlice spices
- Optional: 1 tsp of fresh coriander and 1 tbsp of quark