I know, you see the title of the recipe “Paleo Garlic Cheese Biscuits” and wonder how is cheese Paleo? Well, it is. And these biscuits do not have cheese, rather nutritional yeast which carries the taste of cheese. Nutritional yeast is very high in vitamin B.
This recipe was created around a restaurants flaky cheddar biscuits served at every table. Those biscuits which taste amazing and give you a killer stomach ache an hour later because they are filled with gluten and dairy! If that sounds like you, try my biscuits…you will be happy with the taste and your gut will thank you too!
Paleo Garlic Cheese Biscuits
Makes 6 muffins
1/3 cup coconut flour (sifted)
1/4 cup coconut oil
1/2 tsp garlic powder
1/2 tsp Himalayan sea salt
1/2 tsp dried parsley
3 tsp nutritional yeast
Are you ever looking for an easy meal to make with only one dish to clean? If so, my Creamy Sun Dried Chicken Skillet is for you! It’s easy to make and gets gobbled up in our house. The key to this recipe is allowing the ingredients to simmer (step 8). When we cook meals with chicken, we use dark meat. This is because it is cheaper and also juicer. However, you can make this recipe with breast meat and it will taste just as amazing! Love when easy and yummy go hand in hand! I’m also loving this meal because it does not heat up our house when it’s already HOT outside! The less head I can provide, the better!!
Yields: 6 servings
6 slices of bacon
1/2 cup chopped onions
3 cloves of garlic minced
1 lb chicken meat sliced into cubes
1 tsp dried basil
8 oz sun dried tomatoes
1 cup coconut milk (from can)
salt and pepper to taste
In a large skillet, pan fry bacon over medium heat until golden brown.
Remove bacon from pan.
Leave 2 tablespoons of bacon fat in the pan.
Add in the onions, garlic and sun dried tomatoes. Cook until onions become translucent, about 5-8 minutes.
Add in the chicken cubes into the pot and cook until internal temperature reaches 160 degrees Fahrenheit, about 5-8 minutes.
Sprinkle the basil over the pan and allow the heat from the pan to start releasing the flavor for a minute, prior to mixing the basil into the dish.
Pour the coconut milk into the pan and mix in.
Allow flavors to mix over low heat for 8-10 minutes.
Crumble up the bacon.
Sprinkle the bacon on top of the dish and serve warm.
This past weekend I visited the farmers market and found two amazing Michigan grown items, strawberries from Green Garden Farms and rhubarb from Scobey’s. Needless to say, as I’m browsing through the farmers market, I am thinking about how this pie was requested by my dad for his birthday. Well, either a strawberry rhubarb pie or a rhubarb custard pie. He never was the cake type, rather a pie/crisp treat type. Today would mark his 69th birthday. Although he may not be here to celebrate in person, his spirit and love for pie has lived on in me! Needless to say, I’ve taken his favorite pie and created a ‘clean’ Paleo version and am celebrating in his honor without him!
It’s starting to get warm around Michigan!! That said, I love cold fruit on a hot day. Now take some cold fruit and add chocolate you get me excited BUT add bacon to it too and I’m jumping over the moon! That’s how my dark chocolate pineapple bacon lollipops were created. As though I’m not getting enough exercise lately walking the dog daily and cross-fitting, I decided to start jumping over the moon too! This recipe needs to be refrigerated from when you assemble it until when you serve it. However, if you have a short drive to your destination and the humidity is not too high, they will survive and your friends will be jumping to the moon with you…nothing like a buddy system to hold you accountable for your daily exercise.
This recipe works best if the pineapple squares have been refrigerated. This helps the chocolate shell to form when rolling the bacon onto it and harden quicker. I’ve only done this recipe with cold pineapple because it comes out perfect and I have not wanted to mess with perfection!
Dark Chocolate Pineapple Bacon Lollipops
One pineapple cut into square pieces (refrigerate for one hour)
I’m slowly starting to introduce eggs back into my food. I thought when I made this batch of Freeze Dried Strawberry Banana Muffins, the two egg total was not a lot because it would take me a few days to eat through them…um…I’m already three deep into this dozen and it’s only been two hours. Needless to say, the rest are being stored away for the day because I think I could eat the whole dozen in a sitting. The bananas give it a great sweet taste and the strawberries kick it up another notch…like oh hot dang notch!
I always say nothing goes to waste in our house, right down to the brown bananas! I just can not throw away food because I see it as money down the drain. These muffins do freeze well if you have brown bananas but are not in the mood for muffins yet. I will freeze muffins and use them as ‘ice packs’ to aid in keeping my food cool until lunch and then when I’m hungry in the afternoon they are the perfect defrosted snack!
Freeze dried fruit is starting to become a common food on the shelves. I use to get mine at Trader Joe’s when we make a trip, but recently I’ve found it at Aldi and Costco. The freeze-dried strawberries in this recipe help to absorb the moisture and it is important you let the batter set for 10 minutes because it sets up differently and will help in the baking process…that said…don’t rush the setting process.