Drop Biscuits and Apple Butter!

Drop Biscuits (pictures of recipes to come)

So a couple weeks ago, I discovered this recipe (in the Gluten-Free Almond Flour Cookbook) that literally changed my Paleo life. I haven't decided yet if finding this was a good or bad thing. But it sure is a delicious thing! Some may call it SWYPO (check out the Whole30 challenge and you'll get it) but I call it sanity. It is a Paleo bread-like substance. Not only that, but it's good. Like...make 2 entire batches for yourself and eat them all good. Like...checking the ingredients twice to make sure they're really Paleo good. Okay you get the point. On with the recipe.

Ingredients:

2 1/2 cups blanched almond flour

1/2 tsp. sea salt

1/2 tsp. baking soda

1/4 cup grapeseed oil

1/4 cup apple butter (Original recipe calls for 1/4 cup agave but I haven't tried that. Recipe for apple butter is below this recipe.)

2 large eggs

1 tsp. lemon juice

Instructions:

Preheat oven to 350. Line baking sheet with parchment paper or oil your baking sheet.

Combine all dry ingredients in large bowl. Combine all wet ingredients in smaller bowl. Pour wet into dry and combine thoroughly. With a spoon, drop biscuit-sized portions on baking sheet. The biscuits won't change much in size as they bake. Also, I wouldn't recommend molding the biscuits into pretty shapes just because they won't be as crispy. They may turn out a little softer (which is okay I guess).

Bake in the oven for 15 minutes or until golden brown.

EAT! Or wait for the apple butter to be done. And then eat.

Apple Butter

I added an apple butter recipe to this post because the two just seem like a match made in heaven. I found this apple butter recipe on www.fastpaleo.com. It is so easy to make as long as you have a little time on your hands. Although there is a lot of natural sugar in the apples and apple cider, it is still considered Paleo since there is nothing added! Anywho, onward.

Ingredients:

1 cup apple sauce (substitute 1 cup of pumpkin puree for pumpkin butter)

1 cup apple cider

1 tsp. cinnamon

1 tsp. allspice

Instructions:

Combine all of the ingredients. You can put them in the food processor if you want an extra smooth spread. I've done it both ways and it didn't make much of a difference. I guess if you're using a chunkier apple sauce that would be the way to go.

Cook in a saucepan over low heat until it thickens to your liking. This may take an hour or two. Don't get too impatient! Stir every 5 minutes or so.

Store in the refrigerator and put it on EVERYTHING.

I hope you like these recipes as much as I do. I've tested them on multiple groups of people and never heard a bad review. I'm pretty sure one recipient even uttered the words "I think I'm going to cry!"

Becca

Spaghetti Squash Carbonara

Are you ready to have your minds blown? I first found this recipe here: http://paleoparents.com/blog/. Great blog with ridiculous recipes. I've been drawn to spaghetti squash this month because it's the closest I can get to pasta. If you don't know how to visualize spaghetti squash, here's a picture:

Picture taken from: http://simpledailyrecipes.com/3052/how-to-cook-spaghetti-squash/

It literally comes out looking like spaghetti! With a really mild taste, it's as good as it's gonna get on a no-grain diet. Mix this with eggs, coconut milk, and BACON and you're golden.

Ingredients:

1 medium spaghetti squash

12 oz nitrate-free bacon

1 tbsp arrowroot powder

1/2 cup full-fat coconut milk

6 eggs

1 tbsp. Italian seasoning

1 tsp. dried parsley

1 tsp. salt

1/4 tsp. garlic powder

They also tell you to use a tablespoon of lard but it's totally not necessary. I'm not afraid of high fat foods but lard? It just seems wrong.

Instructions:

Cook the spaghetti squash. Cut it in half and place face down in a baking dish. You can either bake it for 40-60 minutes or microwave it for 10-15. When it is done, you want it to be soft and easy to scoop. We don't want crunchy spaghetti squash!

While you're cooking the squash, fry the bacon. Once it is done, remove the bacon and add the arrowroot powder to the bacon grease. Let it cook for a couple minutes.

While the arrowroot is cooking, combine coconut milk, eggs, and all seasonings in a bowl. Then add to the bacon grease/arrowroot. Cook the mixture until it looks like wet scrambled eggs (2-4 minutes). Remove from heat.

Then slice the bacon into small pieces.

After the squash is done, scoop out the insides into a serving dish. Add the egg mixture and the bacon to the squash. Combine all ingredients and enjoy.

Picture taken from: http://paleoparents.com/wp-content/uploads/2012/01/Spaghetti-Carbonara.jpg

Mind blown! I would eat this on a daily basis. I hope you like it as much as I did. We even tested it on a non-Paleo person and he LOVED it!

Let me know what you think.

Becca  =)

Egg Muffins

So this is pretty much what we eat every morning.. There is so many options and different ways to make these, the fun is just never ending....

If you like scrambled eggs:

Pre-heat oven at 350 degrees
Makes 12 egg muffins


- Beat 14 large eggs in a large bowl
- Pre-cook breakfast meat of your choice ( I think I had found some ham in the image above)

Mix it all together in a large bowl.

Spray olive oil in non-stick muffin pan and pour eggs evenly.

Bake for about 19 min (depending on your oven). Make sure top is not runny.

Here is another recipe inspired by our very own Mr. Flowers from (CFA).. Such a lovable guy and has a love for bacon like no other...xoxo. Here we have pre-cooked nitrate free bacon (of course) with an egg, topped with chopped jalepenos. Make sure pan is sprayed with olive oil first, or use paper cupcake holders. Again, bake at 350 for about 19-20 min (depending on oven). Make sure top is not runny.

I'm telling you, your options are never ending! Here we have Trader Joe's chicken sausage (pre-cooked) and bacon on top of an egg. Feel free to add some veggies, like spinich, onions, bell peppers, and mushrooms!


Kristy xoxo

Albacore Salad Wraps

Simple and delicious. There is so much flavor to this that you won't even miss the mayo. I literally eat this for lunch in my office at least twice a week. If I make it at home I'm lucky to get two bites in with my girls and their puppy dog eyes asking me for more. This is great because the roasted seaweed gives it a nice crunch. It's almost like tuna and crackers, but not really :)

What you will need: 

5 oz. albacore in olive oil drained ( you can also use the albacore in water)
1 med stick of celery chopped
1 med dill pickle chopped
1/4 lemon slice squeezed
1 Tablespoon of spicy mustard
1 green onion chopped
1 package of roasted seaweed

Mix albacore, chopped celery, pickle, lemon, spicy mustard,and green onion in a medium bowl.

Place small scoop on top of roasted seaweed, fold in half and quickly pop it in your mouth. Scrumptious!

*Make and eat each one separately, seaweed may get soggy if albacore salad is left on it too long.

Enjoy!

Kristy xoxo