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
Christmas time makes we want Paleo sugar cookies. I’m not sure if this is because it brings back childhood memories or because I love cookies. My recipe for Paleo sugar cookies is for all my Paleo friends. Now, what you put on top of the cookies is your preference. You could decorate cookies with my Maple Frosting to make it 100% Paleo, but with cashews it does not hold color very well. We pick our battles and decided for to make frosting with organic powder sugar. The reason for organic powder sugar is it is made with tapioca flour versus corn starch. Yes, the powder sugar is sugar and I do not need the Paleo Police reminding me. I feel each person has a version of Paleo in their lifestyle. I never said I’m 100%, I’m a 90-10. That 10 comes into play when something special happens (ex. Christmas or a date night with friends). What I always do is eliminate all gluten because that will cause some nasty water weight, foggy mind and sore joints. To each their own and I’m sure you are comfortable with the decisions you make!
Lets talk flour for one minute. This recipe is made with two primary ones, almond and cassava flour. Cassava flour is a 1:1 for white flour. However, with a high price tag a little will go a long ways. Cassava flour can not be substituted with another flour. It’s a unique flour and creates the ‘normal’ dough consistency. This said, we buy from Otto’s and took advantage of their Black Friday sale to stock up!
When rolling the dough out onto the counter top, do not be shy with your flour. The flour is what stops the dough from sticking to the counter and will help with an easy lift with the cookie cutters. As the dough chills, it will become sticky. Try to work fast. If it becomes too sticky, place it back in the fridge to harden for a few minutes.
These strawberry bagels are off da chain! If you have followed along, awhile back I posted a recipe for bagels from the cookbook Without Grain by Hailey Barisa Ryczek. If you are new and the strawberry bagel recipe caught your eye, WELCOME!! I’ve taken Hailey’s recipe and added a simple ingredient to get amazing fruit flavored bagels. This simple ingredient is freeze-dried fruit. I have done it with strawberries, blueberries and raspberries. Each one has been a success (never done the fruit flavors together, always individualized).
These strawberry bagels are amazing alone, topped with butter or cream cheese. My husband and I have found they even make great breakfast sandwiches too! The fruit flavor adds a bit of sweetness to the bagel.
One silly thing, and yes I’ve done it too many times. I often get rushed and open up the bag of freeze-dried fruit, throw it in the blender, turn the switch on and then remember it has a ‘fresh’ packet in it. Needless to say, that powder quickly finds it way to the trash can. Make sure you remember to remove the packet prior to creating powder. And if you don’t, know you are not alone…been there, done that!
Pad Thai has always been one of my favorite meals! I love the combination of sour and salty. My recipe is fast and easy! We make it for a quick-lunch or a fast meal on a busy week night. Be forewarned, your wok will be filled close to the top with this recipe. However, it will only take a few minutes and next thing you know, it will all be gone!
Well, it is getting down to crunch time…the big feast will be here is 4 days. Our menu is planned and now it is time to start prepping for the big day. Today I took a few minutes to verify I have all ingredients for my recipes (probably should have done this before going to the grocery store…oh well). I also spend some time in the kitchen cutting up the bread to allow it to dry out for the stuffing. My stuffing recipe is always the same, just going to make it with Legit Bread this year. I also made my apple pie filling and put it in a jar to revisit on Wednesday. All my pies (pecan, apple and coconut cream) will get made Wednesday night when I get home from work.
My apple pie filling is divine and easy to make. The best part is when it is in the refrigerator, the pumpkin pie spice continues to marinate the filling and provides an amazing taste! I would recommend allowing it to flavor for at-least 24 hours, if you need it right away, then add an additional 1/2 tsp of pumpkin pie spice. Now, the trick to this recipe is the pears. The pears go mushy, which gives the soft texture while the apples keep their shape, just become soft with a little crunch. This recipe is free from sugar because we are not super sweet fans. If you want to add a little sugar, feel free to add a tablespoon of maple syrup or honey before putting it in the pie shell.