I know…its getting cold outside, but after a week of eating delicious Mexican food, I’m still a little avocado obsessed. We have peppers, onions and left over chicken. Top it with a little cheddar cheese, sour cream, and avocado, and I smell yummy fajitas cooking.

Our bread challenge is still going, and has been a tremendous success! I am proud to say that we haven’t bought anything resembling bread since it began. I heard today that the inflation for bread over this time last year is 13%, so I imagine we might be also saving a few bucks. Here is a yummy, and easy tortilla recipe. Its so easy! I promise! And it tastes way better than the store bought ones. We are still working on perfectly round ones, but hey, I kind of like the “rustic” look.



1 1/2 cups all purpose flour
1/2 cup whole wheat flour
1/4 cup vegetable oil
1 tsp salt
3/4 cup warm water


1. In a medium bowl (or in one that you can use in your electric mixer), add flour and salt, then add warm water and oil. Either using your hands, stir the ingredients, then turn dough on to a floured surface and knead for 3 minutes or if using a dough hook and an electric mixer, just turn it on low for 3 minutes, and let it do the work for you!

2. Divide the dough into 10 equal places, and roll each piece into a ball. Here is a little hint for making nice little dough balls:

3. Let the dough rest for 30 minutes, covered with plastic wrap. (use this time to prepare whatever yummy ingredients you are putting inside).

4. Pre-heat a cast-iron skillet over medium-high heat until hot (2-5 minutes) (you must use cast-iron).

5. Use a rolling pin and roll each ball into a 6 inch circle, and as thin as you can get it.

6. Place the dough into the skillet (no oil needed), let it sit for 30 seconds, then flip it for another 30. When it starts to puff and is brown in a few spots its ready. Watch to not burn.

7. Keep the tortillas warm by placing them in tin-foil or a clean dish cloth.

8. Top with your favourite ingredients and enjoy!

These are best eaten right away and while still warm. I have stored the dough in the fridge for 24 hours, and it still cooks up well the next day. Enjoy, and let me know what you think!