Gluten-free Flour Tortillas


gluten free flour tortillas

When I was pregnant with Bubba, I started embracing all things gluten-free (including donuts – Hey I was pregnant).  I ate rice with abandon and even ate beans for the first time in years.  It was liberating and I realized that it was time to leave Paleo behind and embrace some aspects of the Gluten-free diet.   This is my way of saying expect me to starting making more gluten-free recipes. I still very much pay attention to how my body feels after I eat something but it’s very nice to have way more flexibility in my diet.

Anyhow, a lot has changed in my life since I released my book Paleo Eats.  The summer after Paleo Eats was released, I found myself at rock bottom again, but this time from stress and spiritual breakdown that started me on the amazing path that I am now on.

In the words of one of my favorite songs, I have been made new in a lot of ways.  I have a deeper connection to spirit, an appreciation for every blessing in my life and a new little baby to love.   I’ve been thinking about my mission in this life. What am I to give this world? I never realized that making recipes for people would turn into sharing love but I know know that my mission is to help heal the world through love.

I make it my mission that my works (past, present and future) be a channel for divine love. Make it touch you and bless all who come into contact with it.   Even if you love my work or hate my work, I still know the divine will bless you.

Ok, I know you probably came to this recipe thinking I was only going to talk how I love to eat like 20 of these gluten-free tortillas and how addicting they are.

I am addicted to them.

I do  hope you will love them as much as I do but I had to get these words out.  This is who I am and I’m blessed to share it.

I repeat this recipe is addicting so stock up on the supplies because you will make them more than once a week.


Gluten-free Flour Tortillas

Author: Kelly Bejelly @ A Girl Worth Saving



  1. In a small bowl add the rice flour, coconut flour, psyllium husk powder and sea salt and mix with a spoon until well combined.
  2. Add in One tablespoon of palm shortening and then pour in the boiling water. Mix with a spoon until you have a soft dough.
  3. Place a skillet over medium high heat and melt the rest of the palm shortening.
  4. Roll the rough into 7 golf ball sized balls and flatten between two sheets of parchment paper until they are roughly 1/4" thin.
  5. Place one in the skillet and cook until lightly brown on one side and then flip, roughly 1 minute per side. Remove from the stove and repeat with the remaining dough.
  6. Enjoy!

Paleo Rainbow Cake



Since I’m turning, an oh so young 38 on Sunday, I figured it was time to do something really fun to celebrate, and somehow,  Paleo Rainbow Cake came to mind. Ok, yeah, I’ve had a slight fixation with the beautifully colored cake since I saw one on pinterest.  After one glance, the 4-year-old girl inside of me screamed “MOMMY I WANT ONE”. Yeah, just like that,  in all caps too.

Now, once you transition to a real food lifestyle, you soon realize that bright colors like that are only the result of some chemical concoction that is pretty, but not the best for your body.   I went about creating a dairy-free and nut-free recipe that was made with whole foods like strawberries, blueberries, spinach and spices.

A couple of notes . . .

I pride myself on creating easy, fast recipes that taste good and this one tastes delicious, but not surprisingly,  is more work.  Again, don’t expect this to be a 30 minute recipe, it’s going to be an hour to get everything together.

I specifically used  6″ baking pans to  make this recipe.  I personally hate using a ton of eggs in a recipe and if I had made 5 full layer cakes I would have had to use 30 eggs. Yes, 30 eggs.  Instead I used 15 eggs and have a much cuter cake.   I bought my pans from Michael’s and I only have 2 (I wish I had just run to the store and bought 2 more for this recipe). You will have one extra layer which I just made into cupcakes.

The overall flavor or the cake is vanilla (except for the strawberry and blueberry layers).  You could easily add peppermint extract to the green layer, lemon extract to the yellow layer and orange extract to the orange layer.   I didn’t do this, as honestly, I didn’t think of it since I was so focused on getting the colors correct!


Paleo Rainbow Cake

Prep Time: 1 hour 15 minutes
Cook Time: 25 minutes
Total Time: 1 hour 40 minutes
Servings: 10
Author: Kelly Bejelly @ A Girl Worth Saving


Cake Batter

  • in Prepare 3 batched of Paleo Yellow Cake. Divide each batch half and mix the following ingredients into each half batch before baking. three, for a total of layers

Red Layer

  • 2 oz Freeze Dried Strawberries crush into a powder in your food processor

Orange layer

Yellow layer

  • Nothing - the cake is yellow already

Green layer

  • 1 cup packed fresh baby spinach

Blue Layer

  • 2 ounce Freeze Dried Blueberries crush into a powder in your food processor


  • in Make 4 batches of the icing this recipe.


  1. Again, prepare 3 batches of Paleo Yellow cake and split each batch in half for a total of six 6" cakes.
  2. For the red layer combine half batch of batter with powdered freeze dried strawberries and mix with a spoon until completely blended. Pour into a greased 6" baking pan. Set aside.
  3. For the orange layer combine half batch of batter with paprika and mix with a spoon until completely blended. Pour into a greased 6" baking pan. Set aside
  4. For the yellow layer pour the batter into a greased 6" baking pan. Set aside
  5. For the green layer combine half batch of batter with spinach in your food processor and process for 1 minute until smooth. Pour into a greased 6" baking pan. Set aside
  6. For the blue layer combine half batch of batter with powdered freeze dried blueberries and mix with a spoon until completely blended. Pour into a greased 6" baking pan. Set aside
  7. For the extra layer, pour the batter into a greased 6" baking pan. Set aside
  8. Heat the oven to 350 degrees and add the cake and bake for 20 to 25 minutes until a fork comes out clean from the center. Please note green layer will take a little longer due to the moisture from the spinach.
  9. Let cool completely.
  10. Make the frosting and and frost between each layer and on the outside surface.

paleo rainbow cake

© 2011-2014, A Girl Worth Saving. Feel free to pin my posts but do not repost my full recipe on your blog, Tumblr, or any other website.

Paleo Pumpkin Cheesecake

paleo pumpkin cheesecake



Until last year, I never understood why so many people went crazy for  pumpkin.  However, that all changed when I started creating paleo desserts with it and I knew I had to kick of Pumpkin season with something big so, I got in my kitchen and cooked  up this Paleo Pumpkin Cheesecake.

When my two taste testers had a bite, I knew that it was a hit when my son did an entire 20 minutes of yoga with me after I promised him another slice.



paleo pumpkin cheesecake

You can’t have a dessert that looks like this without a couple of steps.  If you’re feeling lazy you can totally skip the whipped topping and chocolate layer, but seriously, you don’t want to do this and really it’s only an extra 10 minutes of time.

Also, I have listed the weights for the Delget dates because they are much smaller than the much loved mejool dates (sometimes half the size).  This should make it easier to get the correct sweetness needed.

paleo pumpkin cheesecake

Paleo Pumpkin Cheesecake

Prep Time: 40 minutes
Cook Time: 8 hours
Total Time: 8 hours 40 minutes
Servings: 10
Author: Kelly Bejelly @ A Girl Worth Saving



Pumpkin Cheesecake

Whipped Topping

  • oz two 13.5 cans of full fat coconut milk chilled overnight

Chocolate Topping


  1. To make the crust, place all the ingredients in your food processor and pulse until you have a crumble, roughly 4 to 5 minutes. Press this into a nonstick 9" spring form pan. Set aside.
  2. Rinse out your food processor bowl.
  3. To make the cheesecake, add the dates, bananas and applesauce and process until smooth, roughly 4 minutes.
  4. Add in the pumpkin and spices and pulse.
  5. In a small pan over medium heat add the coconut milk and whisk in the gelatin. Cook for 2 minutes until the liquid is warm not hot.
  6. Pour this into the food processor and pulse until smooth and combined.
  7. Pour this mixture into the spring form pan and place in your fridge for 7 to 8 hours. If you would like this sooner, you can place it in the freezer for 4 hours (note if you freeze it you will get ice crystals in the cheesecake that will disappear after storing in the fridge.)
  8. To serve, remove the ring from the spring form pan.
  9. To make the whipped topping, open your chilled coconut milk and remove the solid cream from the top. Save the water for smoothies.
  10. With a hand mixer, beat the coconut milk until light an fluffy, roughly 4 to 5 minutes. Spoon this over the top of the cheesecake.
  11. To make the chocolate topping, in a sauce pan over medium low heat, add the chocolate chips and let melt. With a fork, drizzle over the top of the whipped topping.
  12. This will keep for 4 days covered in the fridge.

© 2011-2014, A Girl Worth Saving. Feel free to pin my posts but do not repost my full recipe on your blog, Tumblr, or any other website.


If you love pumpkin, also check out my Gooey Chocolate Chip Pumpkin Bread

Chocolate Chip Ice Cream Sandwiches


Chocolate Chip Ice Cream Sandwiches Paleo

Repeat after me: Paleo Chocolate Chip Ice Cream Sandwiches


I have no idea why it’s taken me so long to create one of these but well, with the summer heat beating down on my brain, I finally remembered how awesome sauce these things were growing up.

I’ve been avoiding nuts since I went a little crazy with the cookbook so these are nut-free and I also figured out a great way to make a delicious vegan ice cream recipe without banana! I know that will make some of you happy as pie.

This is my first ever cookie recipes made strictly with coconut flour and well, I kinda expected them to spread out and they didn’t.  I’ve included steps to make them wider in the recipe so you put a lot more ice cream on them.


paleo Chocolate Chip Ice Cream Sandwiches

Chocolate Chip Ice Cream Cookies

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Author: Kelly Bejelly @ A Girl Worth Saving


Chocolate Chip Cookies

Chocolate Ice Cream

  • 13.5 oz can of full fat coconut milk
  • 1 large ripe avocado
  • 3 Tablespoons of Cacao Powder
  • 1/4 cup B grade maple syrup
  • 1/4 teaspoon sea salt


  1. Preheat your oven to 350 degrees. Lined a baking sheet with parchment paper and set aside.
  2. To make the cookies: Combine the coconut flour, eggs, spices, vanilla and maple syrup in a mixing bowl and mix with a spoon until well combined. The batter will be slightly runny. It should not be a firm dough.
  3. Fold in the chocolate chips.
  4. With a large spoon scoop the dough and place on the baking sheet. Repeat until all the dough is gone.
  5. Wet your hands and press each cookie to 1/2" thick.
  6. Place the baking sheet in the oven and cook for 12 to 15 minutes.
  7. Remove from the oven and let cook on the pan.
  8. To make the ice cream: Place all the ingredients and blend until completely smooth.
  9. Pour the mixture into your ice cream maker and run for 20 minutes.
  10. Take the cooled cookies and place a big spoonful of ice cream between two cookies.
  11. Place in your freezer for an hour to firm up and then eat!
  12. Note: You will have lot of ice cream leftover, which, in my opinion, is not a problem!

© 2011-2014, A Girl Worth Saving. Feel free to pin my posts but do not repost my full recipe on your blog, Tumblr, or any other website.

Coconut Banana Cookies + Low FODMAP Menus for IBS Cookbook

coconut banana cookies


Until last year I had never heard the term Low FODMAP (Fermentable Oligo-Di-Monosaccharides and Polyols) and didn’t realize how powerful it was at helping to heal irritable bowl syndrome.   FODMAPS are the carbs (sugars) found in food however all carbs are not FODMAPS, confusing, I know.    By eliminating these foods from your diet you can reduce your digestive issues by 80%.

My friend Suzanne from Strands of My Life put herself on the protocol and healed herself.   As a cook and writer, she started running into not finding meal ideas and recipes centered around the diet so she created a book that helps suffers with meal plans and recipes.





What’s inside?

  • A detailed list of  foods you can and can not eat.
  • How to test if you are sensitive to them.
  • The signs and symptoms of FODMAPS and an explanation of  the intolerance. 
  • 10 different menus
  • 40 delicious recipes from carrot cake to Pesto Polenta tapas. 

Suzanne is selling this book with life changing information for less than $20 and if you suffer from digestive issues, this might the final ticket that gives you relief!



She has been also kind enough to let me share one of the tasty recipes from her book.  This recipe for Coconut Banana Cookies is simply delicious and so easy to make.  I know that you’ll love it as much as I did.

coconut banana cookies

Coconut Banana Cookies + Low FODMAP Menus for IBS Cookbook

Author: Suzanne @ Strands of My Life



  1. Heat the oven to 350 degrees.
  2. Mix the dry ingredients, oil, banana, sugar in a food processor.
  3. Add the eggs and vanilla and mix.
  4. Remove the mixture from the food processor to a bowl and add the coconut.
  5. Place a sheet of baking paper on an oven tray.
  6. Drop bog spoonfuls of dough onto the paper and shape them into circles.
  7. Bake about 10 minutes until they are golden but still soft.
  8. Remove from the oven and leave to cool on the tray for half and hour so they firm up a little.

Suzanne is sponsoring a giveaway for one copy of her book.  Enter below via the rafflecopter.
a Rafflecopter giveaway

The Gelatin Secret + Cinnamon Covered Paleo Marshmallows


Is gelatin paleo?

So what’s the big deal about Gelatin? It seems like every time I turn around someone is screaming from the mountain tops about how it helps clear skin, reduce wrinkles, health tooth decay and gives you hair like Beyonce.

With 40 glaring down on me like the eye of Sauron, I knew I had to start adding it to my diet.  I bought myself a can of it and starting putting it  in my tea every day and amazingly enough, I did see an improvement in my skin.  Seriously, I was in the middle of the dessert section of my book and eating sugar like a preteen and my skin cleared up.  Say What?  Yes and when my friend Sylvie from Hollywood Homestead sent me a copy of her book  The Gelatin Secret  I read through it immediately to see what other important information I had been missing.

If you are someone who suffers from the any of the following:

  • Joint pain
  • Acne and wrinkles
  • Tooth decay
  • Hormone imbalances
  • Constipation
  • Insomnia

Than you need to consider adding gelatin to your diet.  It’s so simple to do. Seriously, add it to a cup of coffee in the morning and you are done for the day.

However, you need to make sure that you are buying the correct gelatin.  This is why the Gelatin Secret is your must have guide on how to navigate this super-food.


gelatin is good for wrinkles



Learn The Real Truth to Gelatin

What’s inside?

  • Learn the different between crap gelatin and real gelatin
  • How to get the most from gelatin
  • How gelatin nourishes each part of your body 
  • Why supplements aren’t the best solution
  • Why you should use gelatin for Healing Bones
  • How gelatin helps heal your gut and how to repair leaky gut
  • How to easily lose weight with gelatin 
  • How gelatin is a beauty boost for your hair, skin and nails
  • The secret to healing tooth decay with gelatin
  • 48 real food Paleo recipes using gelatin
  • and so much more!

This book is jam packed with information and an absolute bargain at less than $25.  No more guessing or having to search google for an hour to learn the amazing benefits of gelatin.

Buy-Now-high-res1paleo marshmallows
Here is one of the recipes from the book – Cinnamon Covered Paleo marshmallows that is just plain fun to eat.  Please note these can not take any heat and will melt immediately!

paleo marshmallows

Cinnamon Covered Paleo Marshmallows + The Gelatin Secret

Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Author: Sylvie @ Hollywood Homestead
This recipe is from the ebookThe Gelatin Secret



  1. Line an 8 x 8 baking dish with parchment paper and grease with a small amount of coconut oil.
  2. Sprinkle the cinnamon/arrowroot powder mix on the parchment paper and spread evenly.
  3. Warm 1/2 cup of water on low heat and combine with the gelatin and mix well (I use an immersion blender for this)
  4. Pour the remaining 1/2 cup of water in a small pot and combine with honey, vanilla, maple syrup and salt.

  5. Once finished, immediately but SLOWLY combine the gelatin and honey mixture into a bowl with mixer on highest setting.
  6. Mix on high until the color lightened and the mixture becomes light and fluffy and sticks to the beaters (this may take up to 10 minutes).
  7. Pour mixture into prepared 8 x 8 baking dish and let cool in the fridge for 1 to 4 hours depending on how firm you want the marshmallows (less time = less firm).