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’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.
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.
Today’s blog post comes from one of my amazing Alpha Chi Omega sorority sisters named Cressie Boggs. She has educated me on Trisomy 18 through her personal experience with her daughter, Caroline. If you don’t know what T18 is, please read her story below (feel free to share it too!) and check out the yummy cookie recipe she shares at the end!
My name is Cressie Boggs and I want to share my daughter Caroline’s story with you. Caroline is 10 months old and I am her voice. Let me start by sharing our story of how Caroline joined the world…
I am a very positive person. I know everything happens for a reason, although I may not understand it at the time. I was glowing from being pregnant with my third child. I was proud of my family and excited for my two children to have another sibling join them in our Bogg Family. Everything about my pregnancy was normal up until 23 weeks.
Here I am, a pregnant mother at 23 weeks pregnant, my husband and I were brought into our midwives office and asked to sit down. She informed us that our unborn child tested positive (via materniti21 blood test) for Trisomy 18. At that moment, I was confused and unsure what the future laid ahead for my family and I. Next thing I know, I found myself researching and learning about Trisomy 18.
Plantain Pancakes have become a staple to our Saturday mornings. You may catch them often on my Instagram account because they are my ‘splurge’. I love how simple they are with only two ingredients, plantains and gelatin. The trick to this recipe is to have ripe plantains. I often get plantains when I shop on Sunday’s and use them the following weekend for pancakes/cookies. When you mash-up a plantain, it will look like a banana mashed up. You want to eliminate any bumps and have it almost to a liquid. However, when you pour the batter on to the pan, it sets better than a banana. The key is to let the pancakes cook until golden brown before flipping. If you flip too soon, they will be mushy (which even I occasionally do by accident and we just change our pancakes to ‘mash’).
After making our pancakes, we drizzle them with maple syrup and top with ghee for an amazing breakfast!
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.