These low-carb Keto Biscuits have become a bit of a staple around here. A bit of a legend, if you will. 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 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 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, 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’.
How-to Make Perfectly Roasted Vegetables: Tips and Tricks
Roasting vegetables is one of the simplest cooking techniques. With very little time and effort needed, you get richly flavored vegetables with a caramelized exterior and a really nice, tender bite.
This time of year, roasted vegetables are on repeat around here. We, of course, have our most favorite go-to vegetables that we roast up super often, like broccoli and broccolini, cauliflower, Brussel sprouts and sweet potatoes, just to name a few, but the possibilities are truly endless. You can roast just about any vegetable, or any combination of vegetables — your imagination is the only limit, so I encourage your to experiment and have fun with different combinations of vegetables, seasonings and flavors.
With my fool-proof approach for roasting vegetables, I give you everything you need to make perfectly roasted vegetables every time. You’ll be armed with the tips and tricks to master your roasting. No matter the veggie or the quantity. No recipe needed.
I have some of my favorite vegetables called out by name and in the photos below, but remember, just about any vegetable can be roasted and honestly, go with my motto, if you’re not sure – ROAST IT! Worst thing that happens, it’s not your favorite! Best thing? You discover a new way to enjoy a favorite, in-season vegetable.
Check Out My Instructions on How-to Make Perfectly Roasted Vegetables. Every Time.
This Wilted Kale Salad with Warm Mustard Shallot Vinaigrette and Spicy Butternut Squash Croutons is winter’s answer to a green salad! Loaded with nutrients and pops of color and SO much taste it’s dreamy as a side or plop your favorite protein on top and make it a meal. The squash croutons? Sure I know they aren’t croutons, but with a little finesse we get a subtle crisp to them that are better than any boring ‘ol bread crouton.
It’s winter and salads often become a distant memory for many. I get it, cold, crispy raw salads just aren’t that appealing to me either, when there’s a chill in the air. I crave warming, comforting and cozy. But, I have made a commitment to my daily #BFS (Big F&%$ing Salad). I find this practice is a great way to ensure I get a big blast of daily nutrients, no matter what!
This is a salad for the winter. With kale as the shining star, this is the perfect way to get in those nutrient-rich greens in the cooler months. Kale is exploding with disease-fighting phytochemicals and it’s one of my most favorite whole-food sources of cognition-boosting nutrition. Here’s what Max Lugavere has to say about kale:
Dark leafy greens like kale and spinach are a top source of lutein and zeaxanthin, two carotenoids which have been the focus of numerous recent studies.
In volunteers, supplementing with lutein and zeaxanthin led to faster processing speed. 1http://journals.plos.org/plosone/article?id=10.1371/journal.pone.0108178 This effect was significant “even when testing young, healthy individuals who tend to be at peak efficiency,” wrote study authors.
In another study, human subjects with higher levels of lutein and zeaxanthin did better on a test of working memory, while their brains seemed to be working more efficiently when observed under fMRI.2https://www.cambridge.org/core/journals/journal-of-the-international-neuropsychological-society/article/relationship-of-lutein-and-zeaxanthin-levels-to-neurocognitive-functioning-an-fmri-study-of-older-adults/128FA33729CB102A1DC5ACAAFF7D972D
Finally, lutein (found in egg yolks, spinach and kale) was associated with greater crystalized intelligence—the ability to use learned knowledge and experience—in older adults. 3http://journal.frontiersin.org/article/10.3389/fnagi.2016.00297/full
References [ + ]
1. ↑ http://journals.plos.org/plosone/article?id=10.1371/journal.pone.0108178 2. ↑ https://www.cambridge.org/core/journals/journal-of-the-international-neuropsychological-society/article/relationship-of-lutein-and-zeaxanthin-levels-to-neurocognitive-functioning-an-fmri-study-of-older-adults/128FA33729CB102A1DC5ACAAFF7D972D 3. ↑ http://journal.frontiersin.org/article/10.3389/fnagi.2016.00297/full
Making your own Chai Concentrate at home means you can make this warming spiced tea to suit your exact personal tastes and it’s far easier than you might think. Make sweetened or unsweetened and adjust the spices to your personal taste. Use any milk or non-dairy substitute you like and serve it hot or over ice.
Homemade Chai Concentrate. This recipe is nearly 7 years old, at this point, and it’s still a major favorite of mine. It’s so so easy to make and you can customize your own recipe to exactly what you are looking for in your chai. I like mine spicy, with a strong tea flavor and with a subtle sweetness, if any at all. I personally find the packaged chai concentrates from the grocery store and at most coffee shops to really lack that nice spiced flavor I love and many times they are just far too sweet for me. Most are loaded with preservatives and other less than desirable ingredients. Why though?
Chai is one of my favorite, comforting drinks to cozy up with, especially in the colder months. Plus, with the holidays upon us, it’s important to note that this is the perfect thoughtful handmade gift to bottle up and give to your chai-loving friends. Package with a cute label (FREE download included below for my printable labels you can easily customize) or label and enjoy the smiles and praise.
Paleo Breakfast Sausage Patties are simple to make at home. Just about 15 minutes of work and you’ve got ready made breakfast options for the week. With a pre-made hard or soft boiled egg (or any eggs really) and a side of greens or other veggies, you’re starting your day with quality protein, fat, greens and fiber, without any of the sketchy ingredients found in many store-bought sausages and you have a well rounded breakfast for the busy mornings, ready in just minutes.
I find one of the best ways to feeling more in control of your meals and let’s be honest, your life, is to plan ahead. With cooking, while I don’t fully subscribe personally to meal prep or even very rigid, planned out batch cooking, I am always looking for ways to cook in abundance so I can cook once and enjoy multiple times over.
These Paleo Breakfast Sausage are a perfect example of that. Often I will make a double batch so we have plenty on hand for the week, for simple breakfasts without the fuss.
I am so excited to share the recipe for these Grain-free Spinach Tortillas with you guys. It took a little testing to get these tortillas to where I wanted them, both in texture and pliability, but also color and taste. I have tested them many times now and I am still amazed at how simple they are to make and just how perfect the end result is.
I know that homemade tortillas can be a tad intimidating at first, especially if you’ve never made them, but I can assure you after one or two times, it feels like second nature. There is something so meditative and soothing about the process of rolling the dough into balls, pressing, rolling, a quick cook. You get into this beautiful flow and within minutes, a stack of these gorgeous, vibrant wraps.
This rich, creamy, luscious Paleo Pumpkin Panna Cotta is made dairy-free and it’s topped with crunchy spiced Cinnamon Cookie Crumble and a homemade dairy-free, honey-sweetened caramel drizzle. The perfect make-ahead, fuss-free holiday treat that you can feel good about eating.
We all know that with the holidays comes fussy recipes, especially desserts, that we covet and cherish every year, so we can savor the traditional flavors we have come to associate with the season. There is so much about this that I love and simultaneously I also find that possibly our time might be better spent in other ways. I would much prefer not to fuss with a complicated pie crust and rather enjoy my family or friends. I would prefer a more health-focused, smarter, more updated version of a recipe, in place of what we’ve always known.
This recipe brings the pumpkin pie vibes in a whole new way. Paleo Pumpkin Panna Cotta with Cinnamon Cookie Crumble and Caramel Drizzle, OK so, it may sound complicated in it’s name, but it will take more time to say the name, than it will to actually make it (ok disclosure: that part’s not true). There is certainly time in set up with this one, but actual hands on minutes of cooking and prep, they are pretty minimal, by comparison to a pie. Plus, as far as I am concerned any holiday recipe that doesn’t require an oven, that’s a win for every one. This single recipe can be made in much smaller serving sizes, serving up to 8, depending on the vessel you choose to serve in.
These Bone Broth Braised Greens are a nourishing addition to any holiday table or just a perfect, comforting side dish, for anytime. Bone broth, onion, garlic, lemon and red pepper flakes add flavor to this side dish that can be made with whatever hearty green is in season. Collard greens, Swiss chard, kale or a mix of your favorites.
I find that at holiday tables (shoot many dinner tables year ’round, for that matter) the veggies are often an afterthought. The thing people throw together and half-ass, because they “have to”. Veggies deserve more love than that. A little respect and honor, ya know? After all, nutrient-rich veggies should be the backbone of any real food diet, or any diet really. We should be shooting for some green stuff at every single meal. Non-negotiable.
I know veggies can get boring and if you’re like me, in the cooler months, salads get less and less enticing, so getting those greens in can be hard. Steaming works, but let’s be real, it can be ‘blah!’ and when you serve ‘blah’ veggies, it’s a fight to get them down and the chances are you aren’t going to do it at every meal.
These slow cooked greens, bring the flavor and nourishing, healing goodness of the bone broth, we get a little heat from the red pepper flakes and the onion, garlic and lemon, round it all out with classic, simplicity.
It’s a pretty fuss-free recipe and at the end of it, you get a bowl of goodness that your beautiful body sooo deserves! Every time I share that I am whipping up this recipe on social media, I get so many messages that you want the recipe. So I finally wrote it up to share with you. Just in time for the holidays.
These Mini Frittata Egg Bites are a wonderful, easy-to-make, one-bite breakfast treat that is perfect for entertaining, great for the holidays, light, simple and super, duper customizable. Read on for lots of flavor options.
One of the perks of this strange career path I have embarked on, is the incredible experiences and opportunities to understand and investigate our food further. I consider it a great blessing that I am able to get behind the scenes and truly see where our food is coming from – as this is of high importance to me, to learn, to educate myself and to share with all of you, to hopefully empower you with the knowledge to make the best choices for your family.
To boil it down quite simply, first, personally I want my food to be nutrient-dense and second, I want it to be bullsh*t free! As a long supporter of Vital Farms I was beyond honored when they asked if I would come to Missouri to tour some of their farms, to meet the growers and most importantly to see how their Girls on Grass live, the pastures they graze on and a peek behind the scenes at how they run things.
I am beyond excited to share that everything this company boasts if truly a reality. No BS! Right down to Stuart, the farmer featured in their incredible new campaign, he’s a real farmer, with Vital Farms. I spent the afternoon on his farm. Across the board on all of Vital Farms’ farms, the beautiful hens are raised under humane conditions and they have time on pasture, daily, each bird getting a minimum of 108sqft of pasture to roam (compared to less than 1 foot that a cage-free hen gets or the 2sqft that a free-range hen receives).
Rich in both flavor and nutrients, this Caramelized Onion and Bacon Liver Pâté makes a wonderful appetizer or sandwich spread and would both be the perfect addition to any holiday spread or even just an every day weekday treat.
Well, well, well. The time has come. Liver has made it’s way to the Tasty Yummies recipe archives. Who am I, even? Honestly, though, there is a version of me from 5 years ago that would truly never believe it possible. Yet, here we are. Just a girl in her 30s that has a mild love affair with good liver and how good that it makes her feel.
A good pâté at a restaurant, this was the first time I was able to eat liver. If you’ve never had it, pâté is a smooth mousse that is deliciously served up in small portions traditionally on crostini or crackers, garnishing pricy charcuterie boards. Liver is usually quite inexpensive to purchase from your local farmer, or a trusted market, sometimes as inexpensive as a few dollars a pound.
Liver is a highly-prized, often overlooked superfood. I find it’s a really great way to get my vitally important vitamin A, a fabulous source of B vitamins and iron, along with many crucial minerals and it even contains a not-yet-identified anti-fatigue factor. Guys, legit I have massive amounts more energy when I am eating liver, regularly. You can read more about the many, many nutritional benefits of nature’s most potent superfood here.
This Healing Golden Bone Broth Latte is an inflammation-fighting, immune system boosting, super drink and it’s full of comforting, healthful goodness!
Part of living life to it’s fullest and getting out there to travel and experience the world – is being exposed to things. Foods, illnesses, germs, bacteria, toxins – it can definitely take it’s toll on your immune system. I am proud that despite having several autoimmune diseases, my tireless work to maintain my health and vitality and how I’ve worked hard train my immune system and it’s little warriors to do it’s job and do it well – it’s working! I feel great, I beat illnesses swiftly, if they do take hold and I am not knocked on my ass with every little life shift, stress or travel – which, truthfully, is basically what the majority of the first 30 years of my life was all about. The fight of one illness right to another, bronchitis, swine flu, respiratory infections, every stomach virus or flu around, I had chronic allergies and all the other usual signs of a compromised immune system.
I can tell that this month, with loads of travel and eating a bit differently that I traditionally would at home, later nights and longer days – that I have definitely asked a lot of my little immune system army in a short amount of time. And while they’ve been keeping up with their end of the deal to keep me well, I can certainly feel that my body is definitely working overtime right now to keep it that way. I love that I can chill and know that all of my hard work protecting my immune system was important and now I sit back and let it do it’s work.
Learn How-to Make Cold Brew Coffee with this surprisingly simple process. It takes just three simple steps to the best cold brew coffee you’ll ever have. No super special equipment needed, it’s much more affordable than your local coffee shops and you can customize the strength of your cold brew to your liking.
It has happened slowly over the last year or so, as my body and my health has continued to shift and improve, but I have developed a pretty solid morning habit that involves a quality cup of organic coffee shortly after I rise. I have come to find that this morning routine serves many purposes for me, personally, but most importantly, I find it’s a really beautiful morning ritual, something that I greatly enjoy and always allow myself the space to honor and totally embrace, no matter where in the world I am.
Often I am asked “is coffee good for you?” As you can probably imagine, my answer to this question is quite similar to how I respond to many other food and health related questions and that is – “it depends”.
I am super excited to share this post with Ideas for Camping Meals and Hiking Snacks from my recent camping trip. Being in Yosemite for 7 days and being responsible for prepping and cooking dinner each night, for 8 – what an absolute honor and a task. Calling upon my knowledge as a Nutritional Therapy Practitioner and bringing my food blogger vibes, all while keeping it easy, accessible and making everyone happy – that may have been one of my favorite food challenges, to date.
Obviously (and selfishly) all the food I cooked for the week had to be gluten-free with options for being paleo-friendly, as there were three of us that ate this way. The rest of the group could eat everything, which made it quite easy. Given that the days were filled with epic, day-long hikes, some as long as 14 hours and 22 miles or boot camp style workouts and yoga, I also wanted to be sure I was nourishing everyone adequately and providing high-quality, nutrient-dense food while keeping it affordable and doable given the restricted nature of camp cooking. Also full disclosure, I still wanted to keep it all fun and campy, because after all, camping is a time to relax, let loose and have a good time.
Below you will find all of the meals I cooked for the week, along with links to recipes where appropriate and info on how I made it happen. At the bottom you will also find some suggestions for hiking and trail snacks, supplements, etc.
These may not be the best photos, I left my DSLR camera at home and chose to just enjoy the trip and relish in the moments rather than focusing on food styling and perfection. So, instead we have lots of iPhone shots from myself and my girl Natasha of The Feisty Kitchen, who also coincidentally makes a really rad prep and sous chef / partner in crime.
This Chilled Zucchini Basil Soup with Lemon Garlic Cream is a summertime dream dish. Great as a starter or add your favorite protein for a perfect, super quick one-bowl meal.
Well, it’s that time again. Zucchini season. The abundance of my favorite veggie at the grocery, farmers markets and home gardens everywhere, means a new year to get creative and find new ways to cook up this tasty little green squash.
I personally find zucchini to be incredibly versatile, stepping in as noodles like spaghetti or fettucini or even rice noodles in Pad Thai. It works well in desserts like cookies or muffins, it makes amazing savory fritters, shoot it’s even amazing in smoothies.
I really enjoy pureeing raw or slightly cooked zucchini, as it brings a really hearty creaminess without the need for dairy, dairy alternatives or nuts.
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!
I am super excited to share this recipe with you for Billionaire’s Bacon – Thick Cut Paleo Candied Bacon. This was recreated and inspired by Villard restaurant at Lotte New York Palace Hotel in New York City, after a recent trip to the city, along with the Hamptons for an amazing Blogger Retreat I attended. Read on for this amazing candied bacon situation, that features a little sugar and a little spice recreated to be paleo-friendly, along with scenes and highlights from our amazing East Coast trip.
This bacon will 100% make you feel like you’ve struck riches, you’ll totally feel big time. Aptly named this Billionaire’s Bacon tastes as if it were fit for royalty. It’s sinful really. With the original recipe calling for a full cup of light brown sugar, and having tasted it and devoured it, it’s super tasty, decadent and sweet, but maybe too much so for this low sugar gal. So, I recreated this paleo-friendly version, adapted from the original, to lower the sugar but still offer that sweet stickiness, with the multi-layered spices.
These Crispy Grilled Chicken Wings are a summertime entertaining staple at our house. A recipe developed and perfected by my husband Mark, I am so excited to now share it with all of you.
I have to say, in the over 7 years that Tasty Yummies has existed, I cannot believe we’ve never had my husband Mark as a guest contributor here. While I do most of the cooking around here, the grilling duties land nearly exclusively on his shoulders and this man has truly mastered his craft.
These are a low and slow method, so they aren’t a quick throw them on the grill recipe, but this actually makes for a great recipe when entertaining. Our grill is front and center on our large deck, we all gather round with drinks and snacks while Mark tends to his duties. He likes having a job and I love relinquishing some of the cooking control. Don’t rush these, the crispiness and lack of dryness is all thanks to the indirect method Mark developed.
What Beth Says: Mark takes his grilling very seriously and he is always tweaking and adjusting his methods, creating new ways to use old tricks. This grilled chicken wing recipe of his is by far the most popular. Based on the concept of his long-perfected beer can chicken these wings are now legendary and the reputation of these wings might just precede Mark, at this point.
I love this particular recipe for so many reasons. 1) it’s created by the human I love most in this world. DUH! 2) this recipe has afforded me a little more opportunity to actually enjoy dinner guests, especially in the summer months. With most of the cooking generally being my responsibility, with good reason, I usually host dinner and feel like I spend more time preparing and cooking, than I do being able to visit. Now I can craft a few sides, a salad and a dessert and leave the main up to my man! 3) being from Buffalo, I feel like it’s in my DNA to love chicken wings. However I am usually underwhelmed and left feeling crazy gross with almost all restaurant chicken wings, so I just never eat them. I can assume that likely the feeling of hot gut death is because they are submerged in hot, rancid, oxidized garbage vegetable oil. With these grilled wings cooking low and slow, they are crispy, without being dried out and there is not of those horrible, ‘what did I just do?’ feelings in your tummy. 4) We get invited to a lot more BBQs, with the request that we show up and make these. Fair enough!
Thanks for the photo Gustavo Jaimes
What Mark Says: Marky love wingy. They say everything in art is inspired by something else, well at least that’s what I hope they say – because I say it all of the time. The idea for my backyard Crispy Grilled Chicken Wings came from two other works of art. Years ago before Tasty Yummies was the powerhouse it is today, we experimented with the infamous Beer Can Chicken and the Butterflied Chicken (link below), these types of meals gave me a chance to give back to the woman that feeds me everyday and, if we’re being totally honest, looks after my nutrition like hawks fly around roadkill. The grill became my thing, I got good at it and for a food dummy, Tasty Yummies was proud of me.
This Grilled Potato and Arugula Salad with Fresh Herbs is a summertime backyard BBQ staple around here. A must when we are entertaining. Put all other potato salads to shame with multiple layers of flavor and texture.
[This is an updated post from 2011.]
For well over 6 years now this potato salad has been a staple of our summertime cookouts. Whenever we have people over, whether we are cooking up the most elaborate or the most simple of meals – this side dish stunner is my go-to.
Cooking up the potatoes first allows them to soften up a bit, so when they hit the grilled glistening with the Terra Delyssa olive oil, they get a golden brown char to the outside of them, while still holding their shape.
Try substituting baby spinach, kale or other lettuces or greens for the arugula and even play with different vinaigrette moves, try adding in a whole grain mustard, a little lemon zest, maybe add some red pepper flakes.
In honor of #popsicleweek, I am bringing a traditional cake recipe new life with these tasty Red Velvet Pudding Pops. Of course, there’s a twist. I boosted this sweet treat with nutrient-dense whole foods, so you can have your cake and nutrients and eat it, too!
It wasn’t too long ago that I snuck a little cauliflower into some popsicles here on Tasty Yummies. I’m hoping if you tried that recipe, you still trust me and know that despite these strange ingredient combos, I will never lead you astray. It was a fun surprise to find that the cauliflower brought another level to the treat, with creaminess and also of course, nutrients. While I don’t feel that every dessert should have a veggie snuck into it, I do love the unexpected nutritional boost that this provides. And why not?
So, I am back at it again today with these Red Velvet Pudding Pops. As traditional Red Velvet Cake is simply a subtle amount of cocoa with red food coloring, it’s actually a cake flavor that has forever eluded me. I never really understood it. It’s not chocolate and the red color has nothing to do with flavor. But not too long ago I tried a gluten-free Red Velvet cupcake and I am not gonna lie. I was into it. But, ya know, it was loaded with sugar and grains. Additionally, red food dye used in baking is almost always derived from Red #40 (Allura Red) an artificial food dye. According to a CSPI report, some of the most commonly used food dyes may be linked to numerous forms of cancer, along with hyperactivity and other behavioral problems in children.1http://articles.mercola.com/sites/articles/archive/2011/02/24/are-you-or-your-family-eating-toxic-food-dyes.aspx The European Union has recently placed regulations on labeling food dyes to inform consumers of the health risks, but the United States has no such requirement.
References [ + ]
1. ↑ http://articles.mercola.com/sites/articles/archive/2011/02/24/are-you-or-your-family-eating-toxic-food-dyes.aspx
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.
- 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.
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.