I decided to adapt my Paleo crepe recipe to make a savory crepe that could be used in place of a tortilla for breakfast wraps. Instead of a fruit filling, I made a kind-of Paleo BLT wrap, plus avocado and with spinach instead of lettuce.

Ingredients (Makes about five large "tortillas"):

• Ten eggs
• Six tablespoons almond flour
• Three tablespoons arrowroot powder
• One teaspoon garlic powder
• Salt and pepper, to taste
• Filling: Bacon, lettuce or spinach, tomato, mayo

Instructions: 

1. Heat a large pan on the stove and whisk eggs in a bowl. Add remaining crepe ingredients.
2. Spread coconut oil or butter around the pan and add a couple spoonfuls of crepe batter. Spread batter around and let cook.
3. Flip the crepe (this should be really easy to do) and let cook on the other side (about a minute). 
4. Transfer to a plate and repeat with remaining batter.
5. Once you've made your crepes, fill with lettuce, tomato, bacon, or whatever it is you feel like having in your wrap.
6. Wrap it up like a burrito and enjoy! If you have leftover tortillas you can refrigerate them for later.

You don't even have to limit yourself to breakfast--I'm looking forward to making buffalo chicken wraps for dinner one night or some ham and goat cheese wraps for lunch--you can fill them with anything you want and wrap 'em right up. I also love to keep them really simple with turkey, lettuce, tomato, and some mayo.

I hope you love these! They're my favorite thing. What kind of wraps will you make?

Note: This recipe was originally published in October of 2013 but I'm re-posting it today with new photos and some other edits. The formatting of the comments from last year are a little wonky because they were posted before I switched to Squarespace--I now respond to all comments in the thread. Thanks for reading! 

While I was in California last month, Courtney from Sweet C's Designs and I made a whole lot of really good food, but I have to say that these Bloody Mary Oysters might be my favorite. I don't know about you, but I can never resist a cold, fresh oyster or a Bloody Mary, so combining the flavors of both into one delicious bite ended up being, you guessed it, even more delicious. We paired them with a glass of Matanzas Creek Winery's Sauvignon Blanc and it was just fantastic!

I'm sharing my Bloody Mary Oysters recipe on Sweet C's Designs today, so hop on over and check it out!

Photos by Courtney of Sweet C's Designs.

This is a sponsored conversation written by me on behalf of Matanzas Creek. The opinions and text are all mine.

I've said it before and I'll say it again: I'm not usually a big fan of Paleo treats, but dammit if this Paleo chocolate mousse isn't downright decadent. The secret to the texture is avocado, if you can believe it, and it's sweetened with some agave syrup and topped off with a pinch of salt to balance it in a truly delicious way.

My current favorite way to enjoy this is with a sliced banana on top and a cup of coffee on the side--talk about a nice change of pace from scrambled eggs. I hope you love it as much as I do!

Paleo Salted Chocolate Avocado Mousse

Ingredients:

• 2 ripe avocados
• 1/3 cup + 1/4 cup unsweetened cocoa powder
• 1/3 cup raw agave syrup (plus or minus a tablespoon, depending on your preference)
• a pinch of salt

Instructions:

1. Add all ingredients to a food processor.
2. Combine until smooth (about two minutes or less).
3. Place the mousse into a piping bag (if you don't have one of these you can just use a plastic bag and cut a corner off) and pipe into individual dishes.
4. Serve immediately or place into the refrigerator until ready to serve. Enjoy!