Paleo Garlic Cheese Biscuits

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!

garliccheesebiscuits

Paleo Garlic Cheese Biscuits

Makes 6 muffins
 
Ingredients
1/3 cup coconut flour (sifted)
4 eggs
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

Continue reading

Creamy Sun Dried Chicken Skillet

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!!

Creamy Sun Dried Tomato

Ingredients

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

Directions

  1.  In a large skillet, pan fry bacon over medium heat until golden brown.
  2. Remove bacon from pan.
  3. Leave 2 tablespoons of bacon fat in the pan.
  4. Add in the onions, garlic and sun dried tomatoes.  Cook until onions become translucent, about 5-8 minutes.
  5. Add in the chicken cubes into the pot and cook until internal temperature reaches 160 degrees Fahrenheit, about 5-8 minutes.
  6. 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.
  7. Pour the coconut milk into the pan and mix in.
  8. Allow flavors to mix over low heat for 8-10 minutes.
  9. Crumble up the bacon.
  10. Sprinkle the bacon on top of the dish and serve warm.

Mofongo

Have you ever heard of mofongo?  It’s this amazing combination of fried plantains (my new favorite food) and pork rinds mixed together.  My oh my, I do not think you have lived until you have made mofongo.  Do not let the unattractive balls turn you away!  This recipe is simple and easy to create, not to mention….the party it will create in your mouth!!

For the recipe, I have used avocado oil or coconut oil as my fat of choice for frying the plantains.  I enjoy those two oils because I find they are mild in taste and allow the plantains and pork rinds to carry their own flavors and not be covered by an oil taste.

When picking out your pork rinds, please read labels.  I have been surprised by the number of ingredients I can not pronounce listed.  I try to stick to clean and simple pork rinds.  I have found a local hispanic market which makes them fresh in town and I have purchased online  from US Wellness Meats.

Mofongo

Mofongo

Ingredients

1 green plantain

1 tbsp FlavorGod garlic lovers seasoning

2 tbsp avocado oil

1/4 cup crushed pork rinds

1/4 cup fat of choice (for frying)

salt for taste Continue reading

Ranchero Sauce from Down South Paleo

Recently in the mail, I received the Down South Paleo cookbook from Jennifer Robins of Predominantly Paleo.  This cookbook is stuffed full of delectable southern recipes from blondes to fried chicken to grits.  Browsing through the cookbook, I got stuck within the desert section.  Something about her blondes caught my eye and next thing I knew, I am in the kitchen creating a pan.  Keep in mind this happened after a long week of travel and pure exhaustion.  However, whipping up a batch was simple and easy…not to mention the pure satisfaction of sitting on my sofa enjoying one catching up on my Hallmark Channel DVR movie!

I’ve decided to share the Ranchero Sauce from her cookbook because it is easy to create and tastes amazing. I think often we forget eggs can be used within a meal outside of breakfast.  We have created this sauce a few times, first as a breakfast creation and then as a dinner option.  I love the heat the sauce provides (not too much but not too little).  I have even made a batch of sauce to take on our camping trip and stored it in the color over night for a great Saturday morning treat!

Jennifer recommends creating the sauce, placing it on top of eggs and tostadas/lettuce.  We have also placed the eggs on top of tostones.  Any option is amazing because the sauce is what makes the meal!

This cookbook is great for the novice to experienced chef cook.  She takes many meals which I thought were off limits due to dietary restrictions (gluten/dairy) and makes them with all natural nutrient foods.  Interested on getting your hands on this amazing cookbook?  Not only is Jennifer’s cookbook awesome, so is she!  Jennifer is going to send one lucky winner a copy of her cookbook.  Follow along on my Instagram page for the giveaway (running 8/22-8/23) details.

ranchero

Ranchero Sauce

Ingredients

1 onion diced

1 tbsp. avocado oil (or preferred cooking fat)

¼ cup minced fresh cilantro

1 jalapeño pepper, seeded and minced

2 garlic cloves, minced

¼ tsp cayenne

8 oz crushed tomatoes

2 cups chicken stock

¾ tsp cumin

Pinch of salt if desired Continue reading

Onion Chuck Roast

I’m not a pot roast kind of girl.  To be honest, I make one and nibble from it.  My husband enjoys pot roasts and it will supply him with a few lunches throughout the week.  Well needless to say, my plan did not work on this recipe.  I ate not one, but two helpings of this onion chuck roast recipe.  We cleaned up all 2lbs of meat in one sitting.  I’m not sure if that is something to be proud of or embarrassed on.

Onion Chuck Roast Continue reading

Starchy Root Mash from The Safe Starch Cookbook

Last week I got my hands on the ebook, The Safe Starch Cookbook by Russ Crandall.  I loved this cookbook because it is full of great safe starch recipes!  I’m not talking 1 or 25, but 64 recipes!  He not only gives you recipes with safe starches, but teaches you information about what you are eating (ex. “Know Your Noodles”).  I love knowing the ‘how’ and Russ does an amazing job explaining it!  This cookbook is not just for my Paleo followers.  This ebook is great for those looking for healthy gluten-free options.

bookRuss has allowed me to share my favorite recipe from his book, Starchy Root Mash (pg. 135).  I love this recipe for a few reasons.  First, it’s easy to make.  Second, the parsnips are sweet tasting and the nutmeg compliments and accentuates the flavor.  Third, they taste just as good, if not better as leftovers.  Finally, I have all the ingredients but the root vegetable in my cupboards.  I love not having to buy 10 ingredients for one recipe and then never use them again.  He uses basic ingredients found within a kitchen.

Remember my reasons above why I like this recipe…I’m taking number 3 specifically.  I had left overs and took them to work the next day.  Needless to say, some of my coworkers have never had parsnips before.  I gladly let them have a taste of my leftovers.  Needless to say, I’m glad I told them they could only have one bite because I think the two of them would have devoured the entire bowl.

Has anyone purchased The Safe Starch Cookbook by The Domestic Man, Russ Crandall?  If you haven’t, it is worth the $10!  Yes, you saw that right, it is only $10 and filled with 64 recipes.  That’s about 16 cents a recipe…what a great deal!  This cookbook is now only available as an ebook.  For those who have never purchased an e-cookbook before, let me tell you my favorite part of them!  My ebooks load onto my phone and I might be the person at the grocery store browsing through ebooks making sure I have all the ingredients for a dish!  Or I may be browsing because my plans changed and I’m now creating a meal and stopped on my way home.  I love how they are always with you, if you have them loaded to your phone!

Now, the exciting news…..are you sitting down for this?  I hope so!!  Russ is giving me a free ebook copy to share with one of you!  If you are interested in winning a free copy of his amazing electronic cookbook, hop on over to my Instagram, find my picture of Starchy Root Mash and follow the directions from there.  I’ll leave the giveaway open until Monday, February 9, 2015 at 10am EST.

parsnips Continue reading