I am excited to celebrate with you by giving you some new delicious recipes and a GREAT chance to get a FREE COOKBOOK!! Just purchase my cookbook and I’ll send you TWO!!! Plus free shipping!!! In the message section of the cookbook purchasing page, tell me who both books are for I will personalize each!! THIS WEEK ONLY!!! This offer expires Saturday, July 6!! I want to celebrate our freedom and amazing country!!
This past weekend I made open-face Sloppy Joes on my grain-free biscuits that I made into a rectangle and then cut into smaller pieces. I wanted something to go with it and thought about a healthier potato salad! It felt like a delicious picnic!
Enjoy and have a safe, happy and healthy holiday weekend!
GRAIN-FREE BISCUITS
Makes 12-14 biscuits
These biscuits are made every week, but not always as biscuits! This recipe is so versatile and will become a favorite because not only are they healthy, but delicious and everything you do with them turns out perfect!
Ingredients:
2 cups almond flour
1 cup arrowroot powder
1 ½ teaspoons baking powder
½ teaspoon xanthan gum (if you don’t have this, don’t worry)
2 tablespoons legal sugar sub (Swerve, monk fruit, coconut sugar, xylitol, stevia)
1 ½ teaspoon sea salt
5 tablespoons grass-fed butter, ghee, or coconut oil, softened)
2 pastured eggs
¼ cup buttermilk (or mix ¼ cup milk with ¼ tsp. white vinegar)
Directions:
Preheat oven to 400. Stir together all the dry ingredients. Add in the butter or coconut oil and mix with a pastry blender or fork until well blended. Stir in the eggs and buttermilk. Line a 9 x 13 baking sheet with parchment paper. Using a cookie scoop, place close together on baking sheet. Lightly press each biscuit to slightly flatten so they look more like biscuits. Bake 17-20 minutes, or until nicely browned.
Tips: With same dough, roll out onto parchment paper, cover with butter, “safe” sugar and cinnamon, roll up gently, using paper to help roll. Cut into cinnamon rolls and bake.Roll out flat on parchment and bake for a flat bread, bake, cut into pieces for sandwiches, sticks to dip into marinara. Season dough with seasoning like basil, oregano, garlic. Add cheese to the dough or sprinkle with cheese before it goes into the oven or after.
SLOPPY JOES
Serves 3 – 4
This is such an easy recipe that you can either eat on my Grain-Free Bread or a lettuce wrap. If you can have dairy, smoked gouda cheese is delicious on top!
Ingredients:
1 pound ground grass fed beef
½ cup onion, diced
½ teaspoon garlic powder
½ teaspoon sea salt
¼ teaspoon black pepper
¾ cup monk-fruit-sweetened ketchup (or Swerve or Stevia)
1 tablespoon Tabasco sauce
1 tablespoon mustard
1 tablespoon Worcestershire sauce
2 teaspoons lemon juice
Directions: Brown ground meat with chopped onions in large skillet over medium heat. Drain fat and return meat to pan. Season meat and add ketchup, tabasco sauce, mustard, and lemon juice. Stir and continue cooking until warmed through.
To serve, spoon several tablespoons of the mixture onto grain-free bread, biscuits or into the center of a lettuce leaf, taco style. Enjoy!
SOUTHERN FAUXTATO SALAD
Serves 2 – 3
This recipe is in one of my favorite Keto cookbooks, Southern Keto by Natasha Newton. I’ve changed it a little, as I do most recipes, so I hope you enjoy! I have had an egg allergy all of my life so I reduced the amount of boiled eggs, and I also added bacon.
Ingredients:
1 10-ounce package frozen cauliflower florets
1 hard-boiled egg, peeled and chopped
¼ cup chopped red onion1 rib celery, chopped
½ cup mayonnaise
¼ cup dill relish
½ tablespoon prepared yellow mustard
1 drop liquid stevia
Salt and ground black pepper to taste
Directions:
Cook the cauliflower according to package directions. I cooked in the pressure cooker on high pressure with ½ cup water for 3 minutes. Drain. Set aside to cool.
In bowl, mix together the egg, mayonnaise, relish, mustard, stevia, salt and pepper. Stir in the cauliflower. Refrigerate.
I had a couple slices of cooked bacon I crumbled over the top and stirred in right before serving. Delish!