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Low Carb Keto Biscuits {paleo, gluten-free, dairy-free}
These low-carb Keto Biscuits have become a bit of a staple around here. A bit of a legend, if you will. These low carb Keto Biscuits work amazing for savory recipes like breakfast sandwiches or biscuits and gravy or you can easily go sweet with my keto strawberry shortcake or just a smear of homemade berry chia seed jam. However you serve them up, these low carb Keto Biscuits are a breeze to make, whether you eat low carb, or not.
While I’ve personally been eating keto since January 2017, for therapeutic reasons while I seek to get my autoimmune disease into total remission, hubby isn’t necessarily exclusively low-carb all the time – so I am always working on recipes that will please us both. I created these delicious Low Carb Keto Biscuits for my Paleo Biscuits and Gravy Recipe, which also happens to be keto/low-carb, as well. That recipe is already a hit with so many of you, but also a lot of you have simply made just the biscuits just on their own, for epic breakfast sandwiches topped with fried eggs and some sausage or bacon. It’s a favorite around here, for sure. So, I felt these perfect little Low Carb Keto Biscuits deserved their own recipe post.
These low carb biscuits are a really great way to switch up breakfast and get those classic egg sandwich vibes I feel like you might be craving. I know I crave an epic breakfast sando, now and then. Beyond breakfast sandwiches, or a side to a comforting bowl of soup, these Low Carb Keto Biscuits are lovely toasted up and slathered with a little grass-fed butter or homemade ghee, maybe a drizzle or honey and a sprinkle of cinnamon, or just give them a spread with your favorite nut butter or maybe even coconut butter. For a sweeter treat, try my Keto Strawberry Shortcake, they are amazing, you can also top your Keto Biscuits with chia seed jam or honey sweetened marmalade. (obviously this won’t be quite as low carb) Shoot, guys, I feel like you could also smash a fabulous grass-fed burger into your face with one of these biscuits. Just sayin’.
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Grain-free Spicy Cauliflower Fritters {Keto, Paleo, Whole30}
These Grain-free Spicy Cauliflower Fritters are an amazing way to embrace the cauliflower love, taking the cauli-rice trend to a whole new level. These versatile patties can be adapted to whatever flavor and spice blend you’d like and served with your favorite sauce, we like Chipotle Lime Aioli.
Veg based fritters have always been a favorite of mine, either as a quick bite appetizer or snack, or atop a large bed of greens as a main dish, I find them to be quick, simple, cheap and versatile. Since I have removed both grains and beans from my diet, due to my autoimmune conditions and my digestive issues, I haven’t really messed with too many veggie-based fritters, cakes and patties in recent years. But, after a recent exploration with cauliflower, which is one of my favorite, versatile, low carb, starch-like veggies – these fritters were born and they have quickly become a new fav.
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Radicchio Salad with Bacon Lardons, Manchego & Six Minute Egg {gluten-free, keto}
This Radicchio Salad with Bacon Lardons, Manchego & Six Minute Egg is inspired by a delicious meal I had at Tasty n Alder early this year to Portland, Oregon. This salad straight up swept me off my feet and left a lasting impression on this self-proclaimed salad-a-holic!
Traveling is one of my very favorite things to do. I feel alive when I am exploring new places and I always return to the home I love so much, feeling inspired by the people, the cuisine, the history, traditions and stories.
This year has already been off to a really great start for my travels and as always, my cooking and my recipes that I create after I return to my kitchen, are absolutely inspired by the places I visit.
All that to say that I would LOVE to take credit for the brilliance of this incredible Radicchio Salad with Bacon Lardons, Manchego & Six Minute Egg. But alas, this one comes by way of an epic meal I had while traveling. Of course. This from a recent trip to Portland, Oregon, the mecca of amazing, inspired, seasonal, real food eats. This salad is my recreation of quite possibly one of THE best salads I have ever had in my entire life. Right? I know, that’s a pretty HUGE statement, especially for a self-professed salad lover such as myself.
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How-to Make the Perfect Leftovers Frittata. Great for Brunch or Meal Prep.
If you don’t know, know you’ll know. The frittata is basically one of THE greatest foods. EVER. It’s so quick to make, easy, inexpensive, and it’s also the perfect vehicle for leftovers—not to mention that it’s equally delicious at breakfast, lunch, and dinner. My Leftovers Frittata is crazy versatile and highly customizable. With my formula and my tips and tricks, I can guarantee this will be a staple food in your house in no time. It’s as great for simple weekly meal prep as it is an impressive option when you host brunch.
Frittatas are omelette meets crustless quiche made from eggs and any other ingredients and seasonings that you want to add. With all the possibilities on this Leftovers Frittata recipe, you’ll never ever get bored and with my easy method and simple tips, you’ll become a leftovers frittata pro in no time.
The versatility of a leftovers frittata makes it a must for your weekly meal planning and meal prep. It can be eaten cold, room temperature or steamy warm and the possibilities for the add-ins are truly endless and you guys know how I feel about recipes that offer you tons of wiggle room to get creative and to make it work for you and your needs. I find when I make a weekend brunch frittata or even just the frittatas I make as meal prep for the week – they are always an amazing opportunity to do a little fridge clean-out and to use up some of those leftovers that have become stragglers.
Listen though, we need to have a little talk. A poorly-made frittata is just a straight-up tragedy. We’ve all had a less-than-stellar frittata. You know the ones; spongey, flavorless, bland and dry. I want to make sure you avoid this horrible fate, because no one should ever have to endure this – I wouldn’t wish this on my worst enemy.
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Skillet Baked Eggs and Greens with Herby Feta Yogurt Drizzle
Breakfast for breakfast, breakfast for dinner, breakfast at any time, this flavor-loaded Skillet Baked Eggs and Greens with Herby Feta Yogurt Drizzle is a one-skillet meal that you too will be obsessed with.
If you haven’t deducted from the insane amount of breakfast and brunch posts – I love eggs. I love meals centered around eggs. I like eggs for breakfast, just fine, but I also really love eggs for dinner. Shakshuka is one of my absolute, all-time favorite dishes, but to be fully honest, baked eggs of any kind will forever have my heart.
I also have a really big soft spot in my heart for one-skillet meals, especially those that can get me everything I need in one gorgeous pan. This meal is a fabulous, versatile dish that can be served at any meal – breakfast, lunch or dinner. With a gorgeous bed of nutrient-abundant greens, laced with the caramelized shallots and scallions, topped with the most perfect, soft, baked eggs with luscious, runny yolks, it’s all topped with a rich, drizzly, herby, feta-yogurt sauce that is the finishing move to end all finishing moves.
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Grain-free Chocolate Chip Cookie Banana Ice Cream Sandwiches {+ Video} – Paleo-friendly
With summer upon us frozen treats are a must, but no need to wreck your body in the process. These Grain-free Chocolate Chip Cookie Banana Ice Cream Sandwiches feature my popular almond butter chocolate chip cookies and a banana soft serve filling. Made without dairy or grains and they are low in sugar.
[This is an updated post from 2013.]
It’s truly been years since I have had an old school ice cream sandwich, ya know the ones, soft chocolate cookies, vanilla ice cream filling. While working an event a few years back, I came across a food truck that specialized in just ice cream sandwiches and they actually had a gluten-free and dairy-free option for someone like me. YAY! It was delicious and messy but probably loaded with sugar and lots of other stuff I prefer not to eat. It immediately got the gears turning in my head. I wanted to make a more healthful ice cream sandwich myself and I of course just needed to find the time to actually play with some recipe ideas.
I know we have all seen the one or two ingredient banana ice cream that has been making it’s rounds all over the internet for the last few years. If you haven’t tried it yet, you must. Stop what you are doing right now, put those bananas in the freezer and make some yummy dairy-free ice cream alternative. It is simple to make and sooo surprisingly creamy and delicious. I realized it would make the perfect ice cream sandwich filling since it is creamy, simple to make and literally has nothing more than bananas in it. A great compliment to some grain-free, dairy-free cookies!
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Cauliflower Pizza Crust {Gluten-free, Dairy-free, Paleo} + Video
I’d like to introduce you to your new favorite pizza crust!!! Unlike most Cauliflower Pizza Crusts, this one doesn’t rely on dairy for binding. With a just 5 ingredients, this crust is dairy-free and nut-free, with the perfect and a golden brown, lightly crisped bottom. Choose your favorite toppings to customize this pizza, using a dairy-free alternative cheese, if you cannot tolerate dairy. Choose pesto instead of red sauce, add mushrooms, caramelized onions or shallots, veggies, etc.
Things to Note with this Cauliflower Pizza Crust:- This crust is naturally dairy-free, grain-free and nut-free. If you cannot do dairy at all, simply leave it off with your toppings or go with your favorite alternative.
- The crust can be made with either fresh cauliflower that has been riced quickly in the food processor or to make it even easier, buy already riced cauliflower (fresh or frozen) – give it a quick steam on the stove top or microwave and voila. So stinken’ fast and easy.
- Coconut flour is a unique flour that is highly absorbent, so there really isn’t a simple swap if you cannot have coconut flour. You can experiment with another grain-free altnerative flour like almond flour or cassava flour, but please note it will not be 1 to 1 with the coconut flour, you will definitely need more. Feel free to play around and report back if you find a good alternative.
- While many cauliflower pizza crust recipes claim to be quicker by skipping the pre-cook of the cauliflower or the squeezing of the water, I say meh – you are almost always left with a soggy pizza crust that doesn’t hold up super well to toppings. What makes this particular crust so delicious, is the very delicate, light crisp on the outside with a perfect chew and best part yet, it’s strong and not flimsy. It’s the lack of water. Don’t skip this step. You guys, it literally takes like 2 minutes.
- This recipe makes one 8 to 9-inch pizza, but you can very easily double the recipe for a larger pizza.
- Baked on a pre-heated pizza stone instead of the baking sheet, the bottom of the crust gets an even nicer light crisp to it.
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What You Need to Know About Eggs – Pasture Raised vs Cage-Free vs Free-Range, etc
Selecting eggs these days can be a bit overwhelming. There’s Free-Range, Organic, Caged, Cage-free, Pasture-Raised. There are brown eggs and white eggs, Omega-3 enriched eggs. Not only are there significant differences in the animal care with these various types of eggs, but in addition, depending on what the hens themselves ate and their access to sunlight, the end result in the eggs we eat, also show drastic nutritional differences, as well. Read on for What You Need to Know About Eggs. Let’s get right to it:
Look at the difference in the color of the yolks from a conventional egg (left), to a pasture-raised egg (right).
The Various Labels – What Do They Mean
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How-to Cook Eggs in the Instant Pot – Soft, Medium and Hard Cooked
Learn How-to Cook Eggs in the Instant Pot and forget the uncertainty of cooking your eggs on the stove top – using your Instant Pot provides consistent results and the eggs are easy to peel EVERY SINGLE TIME. Whether you want soft, medium or hard cooked, we’ve got the time figured out for you, so there’s no guessing.
Well, I am embarrassed to say it took me far too long to finally experiment with cooking eggs in my Instant Pot. I always had a *mostly* foolproof method to hard boiling eggs on the stovetop, but “mostly” ends up being the key word. My breaking point was Easter weekend, this year. I wanted to make a bunch of hard boiled eggs, to make a post for the website, Deviled Eggs Two Ways. Things didn’t go quite as planned and my hard boiled eggs were a nightmare to peel. One of the most frustrating afternoons EVER. I was cursing over the sink as I watched about half of every single egg white stick to the shells and peel off, leaving the most janky looking, lumpy eggs behind. UGH!
I’ve heard so many variations on how to make the perfect hard boiled eggs. I’ve heard it has to do with how fresh the eggs are, adding vinegar or baking soda to the water, boiling for less time then letting the eggs sit, boiling the entire time then right into the ice bath. All of these methods work, until they don’t.
Several people had mentioned to me how great the Instant Pot is for hard boiling eggs, so I decided to give it a whirl and WOW – GAME CHANGER! I experimented with finding the right time and what variables affected the results. Additionally, I found the perfect time for soft and medium cooked eggs, too. Because I love a perfectly-cooked, delicious yolky soft boiled egg over veggies many mornings and the various medium cooked eggs are great when you want a little yolkiness, but not the whole runny shabang.
I find fully hard cooked eggs to be the most sensitive to variables, since the window of a perfectly cooked hard boiled egg is just like a ripe avocado. It’s not cooked, it’s not cooked, then WHAM overcooked, weirdly dry with that green ring. Not much deviation from perfection.
With many many many dozens of eggs and experiments later, I have worked up a simple formula with varying times. OK let’s get to it – How-to Cook Eggs in the Instant Pot…
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Zucchini Noodle Pad Thai {Paleo & Gluten-Free}
This Zucchini Noodle Pad Thai is a simple rendition of a very classic, traditional recipe, swapping rice noodles out for fresh zucchini noodles. Choose whatever protein you’d like, shrimp, chicken or tofu and definitely don’t skip on the tamarind – if you want the full experience.
I have, for as long as I can remember, always loved Pad Thai. Many years ago I discovered it’s beyond easy to whip up at home. Similar to many classic stir-fry dishes, it’s ready in just mere moments and oftentimes, you will spend more time chopping and prepping than the cooking itself. For such a unique, bold dish, it’s ready in under 30 minutes and this version is loaded with veggies, so you get everything you could want in need, in one dish.
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How-to Make Sheet Pan Baked Eggs {+ Video}
With Easter this Sunday and Spring in full effect, brunch season is fully upon us. These Sheet Pan Baked Eggs have become a staple around here, especially when we are serving brunch to a crowd. What I love about is how simple it is to make and just how versatile a dish it can be – which is great for optimizing for the season and the crowd and it’s the ultimate in customization and creativity for those of you that love playing in the kitchen.
Much like many of the other recipes I share around here, I am offering you the formula and base for the perfect baked eggs and how you customize these – that’s up to you. For the baked eggs pictured here, I went with caramelized onions at the bottom and mixed into the eggs, which were whisked with unsweetened unflavored homemade coconut/almond milk, we added cooked pasture-raised bacon, roughly chopped baby spinach, shredded goat milk cheddar cheese, chives and micro-greens for serving.
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Grain-free Thai Chicken Meatballs with Coconut Red Curry Sauce {Paleo & Gluten-Free}
This recipe was a hit at our Super Bowl feast this year and while it may have taken me more than a month to get this blog post written up, it wasn’t for lack of loving this recipe.
These Grain-free Thai Chicken Meatballs with Coconut Red Curry Sauce are incredibly simple to pull together and the flavors run deep with this one. The creamy coconut based red curry sauce is thick and luscious, with a hint of very subtle heat from the red curry paste.
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Baked Eggs with Spinach, Chorizo and Salsa Macha {Paleo, Keto, Whole30}
If you follow me on Instagram, you probably know that I am having a bit of a moment right now with Salsa Macha. It’s a very deeply rooted love affair and I have no shame in the fact that every single breakfast for the last week has featured it, among other meals and snacks.
