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
Easy is how I roll these days. If I can not make it in under 30 minutes, it’s not happening at this house. I forgot how busy our weekends get when the snow melts and the sun shines. It’s crazy around here and needless to say, pan fried Brussel sprouts with lime, cilantro and pine nuts fits into our ‘cracra’! I laugh because I use to HATE Brussel sprouts and now we get frustrated when we run out! These little green bulbs are amazing, when cooked right. That said, I’m not sure I’d love steamed Brussel sprouts, but when you kick them up and add items to them….they taste AMAZING!!
I like to make a huge batch for dinner, if we do not eat them all…they become a great breakfast vegetable dish. Nothing goes to waste here, I prefer morning after vegetables because the flavors marinate more together in the fridge as they set.
16 oz Brussels sprouts thinly cut
1/4 cup filled loosely with fresh chopped cilantro
Life is crazy! I just realized I’m behind on posting recipes. However, I will am still getting into the grind after spring break. I hope you follow along on Instagram because I’ve been posting pictures and providing recipes within the picture post. With that said, below is a great appetizer to serve or enjoy it as a lunch!!
Pear and Pancetta Crostini’s will have your guests screaming for more! The salt and sweet tastes from the pear and pancetta will have your taste buds content. However, then you add in the neutral taste from the yucca dough and top it with mint and balsamic vinegar…taste buds will go into firework mode. Have you had this experience?!? The experience when you want seconds, thirds, fourths and then you realize the dish is gone and you ate more than your fair share and littley Johnny was too slow and only had one serving and is now having a melt down because his mom told him he had to clean his plate before he could have seconds…only to find out there are no more seconds present of his favorite dish because you ate them (#ithashappened).
If you are unfamiliar with yucca dough, please go visit read my quick way here. I use this dough for several dish creations with endless options. I love having a dough made of a root vegetable.
This recipe was recently featured over on Paleo Parents for their anniversary. You can read the post here. Happy Anniversary to Matt and Stacy!!!
I took one of our favorite appetizers and made it Paleo, creating Sassy Paleo Jalapeno Poppers. We serve this recipe as a tailgating item or as a dish to pass at a party. No matter the place I take it, people are shocked to learn their favorite appetizer is all natural and free of gluten, dairy and soy. I love the look on people’s faces when I explain to them how we make items with cashew cheese.
In this recipe you will find cassava flour and Jackson’s Honest Potato chips. The cassava flour helps hold the prosciutto grease and creates the base for the crunchier breading. You can make this recipe without the flour, but it will not hold together well. The chip crumbs will be spotty when rolling it to the prosciutto. I’ve only made this with Jackson’s Honest Potato chips because they are what we have in our house. We love them for their simple ingredients and healthy cooking oil. This said, I have not made them with another chip brand, but I think you could. However, always check your labels and make sure you know what you are putting inside your body…ok…rant is over.
I’ve tried my best to estimate what you will need, but there is a chance you will cheese or chip crumbs left over…if so…DO NOT THROUGH THEM AWAY! This said, when cooking with all natural ingredients…it can become expensive. I know Matt and Stacy have talked about how to do Paleo on a budget. We never let scraps/extras go to waste in our house. This said, if you have any extra cheese sauce left over, add a little salsa to it and make queso. Or, if you have some extra chip crumbs left over, toss some chicken pieces in it and make chicken tenders.
It’s a lazy day at our house. Our home is currently being dusted by white stuff (aka: snow) which causes me to hibernate. The husband is going on week two of his ankle surgery recovery. Needless to say, it’s been a busy past two weeks and I’m not complaining about consuming a few extra DVR recordings today! I’m catching up on NCIS, NCIS:LA and CSI:CYBER. Up next will be Quantico…I’m three episodes behind. Guess one could say, I enjoy the mystery and solving them within an hour television show (they hold my attention). Do I dare venture into the Hallmark Movie’s….those suck me in for a while.
Ok, onto food…Are you looking for a simple side dish next week? If so, my tomato basil salad could be the recipe for you! If not, but are looking for an easy simple recipe, then this is your recipe! I’ll admit, we make this on Christmas because of the colors (red & green). This dish goes over very well and family members have asked for the recipe (and then laugh because it takes amazing and is so simple to make).