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
I apologize for the delay in posting! It seems life is busy and tomorrow I’m loosing a hour too! That said, don’t forget to turn your clocks ahead a hour tonight.
If you follow me on Instagram, you have seen pictures of this dish because it’s a popular one at our house for dinner and lunch (left-overs). This dish has become one of our favorites and it’s very easy to make. I love prepping this dish on Sunday and baking it on Monday. Let’s just talk about how awesome my Creamy Buffalo Chicken Casserole dish is with only 4 ingredients, yep…cashews, chicken, spaghetti squash and hot sauce. The key ingredient in this dish is the cashews because they create the cream and eliminate the need for dairy.
Soaking cashews can happen two ways. First, you can soak them for 6-8 hours at room temperature. If you can plan ahead, it’s our preferred way. The second way is to bring water to boil and remove from heat. Add in the cashews and allow them to soak for 10 minutes. But really thinking on it, we really do not notice a difference in taste/texture if we soak them all day or quickly. I loved soaked cashews, a few other dishes I make with them are Paleo Queso Dip, Twice Baked Macaroni and Cheese and Paleo Icing.
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.
I shared this recipe with Paleo Parents and it was featured on their blog this week! Paleo Parents is a blog written by Stacy and her husband Matt. Stacy is someone I admire because she has been through a weightloss journey and understands the importance of fueling your body with all natural ingredients…oh and maybe because we share the same name.
When I started my Paleo lifestyle journey, I thought I would never have macaroni and cheese again. Needless to say, my mother did tell me, “Never say never”. For those who thought they too could never have Macaroni and Cheese again, welcome to my happy world of Paleo food! I have made this dish for many group parties and people are amazed when they learn the dish is free of gluten and dairy. This recipe does take some time and planning, but the end result will have your taste buds drooling and licking the spoon until the last bite!
My Twice Baked Macaroni and Cheese dish is easy to make! For the noodles, spaghetti squash is baked in the oven and scraped to thin spaghetti shreds. The cheese sauce is created through soaked cashews and nutritional yeast. Soaking cashews can happen two different ways. When on a time crunch and need it done quickly, cashews can soak in bowling water for 10 minutes. I prefer soaking the cashews for a minimum of four hours in room temperature water. Soaking the cashews breaks down the nut and allows it to become creamy when pureed in a blender. The nutritional yeast is not your standard baking yeast. Nutritional yeast is large yellow flakes packed full of vitamin B nutrients. When you combine all the ingredients in a dish and bake them together, those consuming it will not believe it is an all-natural healthy dish!
First, I was very excited this morning when I woke up to discover I had a snow day! (insert a picture of a girl who has her pajamas on inside out, sleeping with a potato at the end of her bed, a spoon under her pillow and a melted iced cube in her septic system from flushing it the night before…) This meant I could spend the day in the kitchen finishing up some creations I’ve started. For lunch today I made a batch of Paleo tomato soup, but I knew I would want something to go with it. Then my mind got thinking, what would go well with it…and then something cheesy came to mind and next thing I knew I was creating the recipe for Copycat Red Lobster Biscuits done Paleo style!
This recipe is missing the traditional shredded cheese, but have no fear! I have replaced the cheese with nutritional yeast. I promise you not miss the taste, the nutritional yeast (not to be confused with bread yeast) provides the taste, just not the gooey appearance.
What makes this recipe? The gold brick of heaven, known as Kerrygold butter! Let me the first to admit it, I get cravings for…butter. Yup, just butter…hold the muffin!
Delicata squash is my favorite squash in the fall. I love this squash because it is EASY to work with. You do NOT peel the skin! I just slice the squash in half, remove the seeds/guts and slice it into small pieces. I like to think of it has a ‘half moon’ shape. Delicata squash has a sweet taste. I also add a salty item to give it a salty-sweet taste. In this recipe I used shredded sheep cheese. Sheep cheese has a salty taste to me. I have made this recipe without the sheep cheese, but occasionally….cheese is a craving! I have found the cheapest sheep cheese at Sams Club. I just have to look for it because they always move it around.
This dish can be cooked in the microwave or oven. If using the oven, jump down to step number seven when starting to get the oven ready for your creation!!
1 – medium size delicata squash sliced
1/2 cup shredded sheep cheese
1. Spray a 2 quart cooking dish.
2. Place sliced delicata on the bottom.
3. About half full, add in 1/4 cup of cheese.
4. Add another thick layer of delicata.
5. Sprinkle the last 1/4 cup of cheese on the top.
6. Cover the dish with a glass lid.
7. Cook in the microwave for 10 minutes or bake at 350 for 30 minutes.