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I think what my husband misses the most from eating Paleo (most of the time anyway) is biscuits.  So, on the weekends or every once in awhile, I will make these high protein, low glycemic biscuits, (inspired by Elanaspantry.com) for him and the kids.  He says “dip them in a little honey and they are perfect”.  My son loves them too, but lately I have been adding some dark chocolate chips since everyone seems to love them even a little bit more. What is nice about these is that they are a good portable breakfast, which is not always an easy thing to find in our non-processed eating world.

Anyway, here’s what you need to make these:

• 1 1/4 cups blanched almond flour or almond meal (Trader Joe’s)
• 1/4 teaspoon celtic sea salt
• 1/4 teaspoon baking soda
• 1/2 tsp cinnamon (optional)
• 2 tbsp kerrygold butter
• 1 eggs
• 1 tbsp honey
• a handful of 70% cacao (Whole Foods brand) dark chocolate chips

1. Preheat oven to 350.

2. In a medium bowl, combine almond flour, salt and baking soda.

3. In a large bowl, blend together butter (melted in microwave for a few seconds), eggs and honey.

4. Stir all of the ingredients together.

5. Roll dough into 1 1/2 inches balls thick (and flatten out a little on top like biscuits) onto parchment paper on a cookie sheet.

6. Bake at 350° for 15 minutes, until biscuits are browned on the bottom edges.

7. Serve with some gravy, jelly or honey, or just enjoy them plain!

Now. instead of putting them on a cookie sheet, I decided to put them in muffin tins, and since we only had 1 six-muffin-hole-tin at the time, I tried to stuff them all in. So, that’s why mine looked a little big, and a little burned.  The problem was the outside was done, but the insides were not, so I don’t recommend using a muffin tin, or at least not filling it up to the top.  I’m sure they would actually be fine if you filled the tins only half way. If you do use muffin tins, be sure to coat them well with oil. Anyway, I hope yours turn out prettier than mine!

Enjoy and happy weekend!!

Who needs noodles when there’s spaghetti squash? I use to make this all the time back when I lived in San Francisco and honestly, forgot about how awesome, easy, versatile and satisfying this stuff is. And, it contains many nutrients, including folic acid, potassium, vitamin A, and beta carotene. On top of that, it is really low in calories, averaging 42 calories per cup, so dig in!

 
• 1 medium sized spaghetti squash
• 1.5 lb chicken breasts (you could use a whole chicken which I will do next time; just double the ingredients or adjust accordingly)
• 1 small box organic chicken broth (I used an individual 8 oz Pacific Natural pack from Whole Foods)
• 1 pack chicken sausages (optional), cut thinly (I like Bilinski’s all natural with very few ingredients, also from WF’s)
• 1/2 cup canned coconut milk
• 1 can tomato sauce
• 1 bundle of asparagus, chopped
• 1 teaspoon dried tarragon
• 1 teaspoon dried thyme
• 2 teaspoon dried leaf oregano
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 1/2 tsp celtic sea salt
• pepper, to taste

Here’s how you make it:

1. Put chicken breasts in crock pot with chicken broth and let it cook on low for 3 1/2 – 4 hours

2. After 3 hours, cut up asparagus into small pieces (about 1-2 inches) and add to crock pot. If you’re not around, just cut, steam and add the asparagus at the end with the rest of the ingredients.

3. Preheat over to 375. Stab your spaghetti squash a few times with a fork and put on cookie sheet. Cook for 40 minutes to 1 hour (until you can easily pierce it with a paring knife). The cut it with a knife, scoop out seeds, then use 2 forks to get the strand out. Click here for pictures if you are a visual learner. I promise, it’s so easy!

4. After the chicken has cook approximately 4 hours (no more), take it out and shred, then put it back in crock pot.

5. Then, add your spaghetti squash, tomato sauce, coconut milk and all of the spices to the crock pot with the chicken and let cook on warm for a bit longer (maybe 20-30 minutes) so the flavors can soak in.

6, If you’re going to add sausage, now is the time to cut it into thin pieces and cook until brown, add to crock pot and enjoy!

This might sound like a pain to make but honestly, its so easy. If you’re short on time, skip the asparagus and add spinach, and skip the sausage. And make plenty so you don’t have to cook for the next day or so!
 
 

Alright, clearly I don’t make squash chips enough.  I know I posted on these when I very first started this blog but these are worth a repost because for one, they are our favorite appetizer.  So much so, when I asked Alice if she wanted to make squash chips, she squeeled.  She actually squeeled!  And in case you don’t know my girl, she is not a squeeler. They’re that good, at least we think so.  And second, I have had some people say they just can’t get them cripsy or right so I wanted to offer more detailed directions so hopefully we can get this right.

Oh and I think we all have different ideas of crunchy so I wanted to clarify that first. When I make them, and I cut them by hand, and they get somewhat crunchy but not potato chip crunchy.  But, Alice wanted to do these completely on her own for the first time, from cutting them to putting them in the stove and I have to say, they were better than mine have ever been.  It could be she had the magic touch, or my new $18 mandoline (which I’m so excited about!) that really helped to get a consistent thickness.   Regardless, hers really were potato chip crunchy.

Here’s what you need:

• 2-3 medium sized yellow squash or zucchini
• Spray oil (I use coconut)
• Celtic sea salt
• Garlic
• Parmesan cheese

The only problem with these squash chips is you’ll use 2 or 3 squash, cover your cookie sheet with them, and once they are done, they are gone in about 3 minutes!