Paleo/Grain Free Biscuits

I remember the first time I made these biscuits … I had them on my radar to make for a few weeks … I priced almond flour. All I wanted was one measly cup of almond flour. And it was going to cost me like $10. Yikes. In case you didn’t know, I’m kind of a frugal at heart girl. $10 for one pound of flour is NOT frugal. But a little research, and checking the post over and over and drooling, I finally thought “heck, I’ve got almonds coming out my ears in this house!” … and then I found that I could MAKE MY OWN ALMOND FLOUR! I was so excited so I hopped right to it and got baking!

ready.JPG

That first batch was good, but not the best. My almonds had the skins on so the biscuits were a little funky looking. The flour wasn’t smooth and as you can see in the picture, there were a few chunks there and they ended up looking like cookies instead of biscuits. Still tasty but not what I was aiming for.

like cookies.JPG

So I ended up giving in and buying a bag for a little UNDER $10 (which now, I just buy the stuff at Trader Joe’s!) and tried it with the super fine ground stuff. I’ve tweaked the original recipe quite a few times to get the right result for ME …

1 cup of almond flour
1 tsp baking powder, slightly heaping
1/2 tsp salt
3 egg whites (extra large)
1/3 cup of butter, COLD and cut in cubes

Mix first 3 ingredients and give a good stir. Add in the butter cubes and mix up til little pebbles/peas start to form.

Give egg whites a little whipping and stir in to the flour mix. Mix well. Using just 3 extra large eggs made the batter a little thicker.

Make 4 piles on the baking mat. Bake at 350 for 20 minutes. Ohhh and Ahhh and think, wow, the REAL DEAL does make a difference!

Dough/batter was much more manageable than first time

IMG_3940.JPG

These really do taste like biscuits and are nice and flakey moist. You can bake them a little longer if you’d like as they are NOT hold in your hand material BUT you need to watch them carefully as that almond flour will burn before you know it and then, well, that’s a no no!

Go ahead, give these a try … I’ve used them for breakfast with fried egg and bacon and for dinner with italian beef!

egg and bacon on biscuit.JPG

Looking forward to sharing with some of these GREAT Parties … go check them out!

Jan and Mark Lipinski are participants in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Please follow and like us:
Advertisements

Shrimp with Mango and Cucumbers – Whole30/Paleo

Mark is heading out of town on Wednesday and will be out for 10 days … what a perfect time for me to give myself a little break and get my food stuff back on track!

First up will be this yummy salad … bonus because I have everything on hand! Yes!

shrimp 1.jpg

For a while, there I would call this a “shrimp salad” but it’s not really a salad, per se, nor is it a salsa … so I don’t know what to call it! It’s just a Whole30/Paleo Approved Shrimp with Mango and Cucumbers ….

Easy Peasy.

21-30 count shrimp TJ 10.99.jpg

So, let’s talk about the shrimp itself, ok? This bag is from Trader Joe’s. It’s $10.99 for a full pound. It is, by far, the best tasting, cleanest shrimp I’ve found in a LOONG time … I was hooked on Costco for a while there but then had this for New Years Eve a few years back and I’ve since been stuck on it! And the price? Never changed. Always the same.

Ok, let’s get to the recipe!

1/2 pound of cooked shrimp, peeled and those pesky tails removed! I prefer to cut in half or 1/3 to make smaller bite size
1/2 cup of cucumbers, seeds scraped out if really watery and chopped (tip: just buy the english cucumbers!)
1/2 mango, chopped
1/4 cup of canned pineapple, drained, and chopped
1/4 of a red pepper, diced (I use the mini peppers too if that’s all I have!)
1/4 of a small red onion, diced
1/2 smallish jalapeno, seeds and membranes removed, diced
1/4 cup of parsley leaves, chopped
3 tbs olive oil
juice from 1 lime
1 tsp dijon mustard
1/2 tsp honey
1/4 tsp garlic powder
salt and pepper to taste

Place shrimp, cucumbers, mango, pineapple, red pepper, onion, jalapeno and parsley in larger bowl.

In a separate smaller bowl, mix all the other ingredients, whisking to incorporate well.

Pour the liquid over the shrimp mixture, cover and place in the fridge for 30 minutes or so to allow everyone to do a meet and greet and get friendly with each other.

shrimp salad2

Serve cold and enjoy!

#Whole30   #Paleo   #Shrimp   #RealFood   #Salads

Looking forward to sharing with some of these GREAT Parties … go check them out!

Jan and Mark Lipinski are participants in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

 

 

 

Please follow and like us:

BLT Boats – Paleo / Whole30 Approved

Quick and satisfying BLT that is Paleo and Whole30 approved!

All three times I’ve tried to do the Whole30 (and have NEVER EVER EVER made it past Day 14!), I always come across some really great and tasty recipes that are definitely keepers!  This would be one of them!

blt final to eat

These are perfect since you don’t use regular bread, but instead, yummy butter lettuce or baby romaine lettuce leaves come into play here …

Continue reading “BLT Boats – Paleo / Whole30 Approved”

Please follow and like us:

Thai Style Shrimp Salad

This is a FAVORITE of mine and I make it whenever the Jamie is not around and Randi is … not as often as I’d like since she is now a married woman and a mommy of a 5 month old sweet baby boy living TWO HOURS west of us!

Paleo, grain, dairy and soy free Thai Shrimp Salad
Paleo, grain, dairy and soy free Thai Shrimp Salad

Mark is NOT a fan of this … once I added the diced avocado and mango, I knew it would be an eye rolling, stick a finger in his mouth gesture … so again, MORE FOR ME!

Continue reading “Thai Style Shrimp Salad”

Please follow and like us:

Paleo Beef & Broccoli

It’s been a LONG time since I made this recipe … about 2 1/2 years I’d say so why not make it again!

I originally made this while I was under a Pantry/Freezer Challenge and even though I’m not really on one at this very moment, it’s perfect in that I’ve got everything on hand and we are trying to really reduce our spending lately.

Here’s how I made it … keeping it healthier my way …

2 – 2 1/2 pounds of boneless beef of any sort. I used some large sirloin steaks that were in the freezer from Costco

1 bag of broccoli (I used half a bag of the fresh stuff from Costco)

2 cups beef broth (pantry)

1 cup of coconut aminos (update, I opted 1/2 cup garlic sauce and 1/2 cup of coconut aminos)

2 tbs sesame oil (pantry)

scoop of diced garlic

Dash of red pepper flakes (depends on how spicy you like it!)

4 tbs arrowroot

8 tbs of the sauce when done cooking

Mix broth, garlic sauce, coconut aminos, sesame oil, garlic and red pepper flakes in the crock.

Slice the beef in thin strips and add to the sauce. Give a quick stir so that all the beef is covered.

Sorry for the large picture of raw beef, but I wanted to point out 

that you will need to trim some of 

the big chunks of fat off the beef when you are slicing!

Cover crock, turn on high and leave it alone for about 4 hours. After 4 hours, check the beef for doneness. It should be tender, but NOT shredded. If it’s still tough, you will want to let it cook a little longer (30 minutes or so) before you proceed to the next steps! Just remember that there is about another hour worth of cooking to be done 😉

Once the beef is cooked to desired taste/tenderness, measure out 8 or so tablespoons of the sauce into a small bowl and whisk in the arrowroot. Try to be quick as you want the sauce to be hot. Pour this back into the beef mixture and stir well. Cover the crock and allow to cook for another 30 minutes on high.

After 30 minutes, add the broccoli (fresh or frozen whichever), stir to coat, cover and allow to cook for another 30 minutes.

During the last 30 minutes, cook your rice, if you are serving so it’s hot and ready when the beef and broccoli are.

Serve up and enjoy! I think this is way better than the take out stuff … I’m sensitive to salt flavors and I can tell you this is so much yummier!

Go ahead, dig out the crock pot and give this a try! I think you will like it!

*I let mine cool off a little and then put in a glass Snapware dish, covered and put in the fridge for a premade dinner come Wednesday night! I’m so excited about being able to pull this out and reheat (on the stove in a pot) for dinner!

Looking forward to sharing with some of these GREAT Parties … go check them out!

#CrockPot    #SlowCooker    #Paleo

#DinnerAtHome     #SavingMoney

Jan and Mark Lipinski are participants in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Please follow and like us:

Meal Prep – Breakfast Bowls

Did you see the Breakfast Bistro Boxes I finally shared a while ago? I can’t believe I didn’t get it up sooner! FYI … this is from the “other” site that I’m slowly moving over here!

Well, then I made myself a Breakfast Bowl that really was really yummy!

And I shared pics on Instagram and such but never got around to sharing with YOU!

Continue reading “Meal Prep – Breakfast Bowls”

Please follow and like us:

Chicken & Broccoli Stir Fry

Back when I was attempting yet another Whole30, I came across this recipe and immediately modified and made it our way.

Even Mark liked it … what do you know!?

Yeah. It was good!

I’ve since made it quite a few times since … and really should have made it again when I had those bags of fresh broccoli from Costco … I didn’t though as we ended up traveling to Houston for our 2nd opinion with  MD Anderson but now thinking I need to make this in March! I also think I need to get a menu plan going and start some meal prep on Sunday after we get back home and so many other things … but FIRST we need to get Mark’s treatments started so we can get moving with our lives …

Regardless. MAKE THIS! SOON!

I haven’t made this with frozen broccoli but I’m thinking that it would be ok? Continue reading “Chicken & Broccoli Stir Fry”

Please follow and like us:

Cream of Celery Soup

I’m slowing moving all my recipes over from the old blog to here

Some of you may know that I’m not sure if I dig soups or not … I mean, yeah, I have quite a few awesome soup recipes but at the end of the day, do I crave soup? No.

I do know, however, that whenever I get that Whole30 bug and want to eat clean and healthy. And of course, trying to keep Mark has always been difficult when I go this route as he and Jamie are both firm believers that man needs carbs, processed carbs, which means bread and pasta … otherwise, they may just die.

Men.

So, are you following me on Instagram yet? I’m not normally all that active, but the Whole30 community has an overwhelming presence and of course, I’ve been stalking all the Whole30 ‘gramers out there and finding some pretty awesome bloggers with some pretty awesome recipes …

Just like this one!

This surprisingly easy and yummy recipe comes from Whole Fork … and I pretty much followed her recipe but made a few little tweeks, just because that’s the way I am 😉

Here’s how I did it:

2 tbs ghee

pkg of celery, leaves and root removed, cleaned and chopped

1 onion, chopped

3 cloves of garlic, chopped

1 white potato, peeled and chopped

4 cups of chicken broth

1 tsp lemon juice

salt and pepper to taste

juice of half a lemon

dash of hot sauce or red pepper flakes

fresh parsley, chopped, for garnish

bacon bits, for garnish

Melt the ghee in large pot. Not large, like soup pot large, just “large” We all know I’m notorious for going with a pot just a tad smaller than it should be.

Add the celery, onion, garlic and potato and saute til onions turn translucent. Add broth, 1 tsp lemon juice, salt and pepper and bring to a boil.

Reduce heat to low, cover and allow to simmer for about 20 to 30 minutes, till veggies are soft, stir occasionally.

Once the veggies are soft and cooked, add the broth and veggies to a blender and puree in batches. Careful of the hot liquid in the blender. You may want to take off the center portion of lid to allow steam to escape. Toss a washcloth over the opening if it starts to splatter.

    

Add the juice of the half lemon and give it a quick whirl.

Dish up, add a dash of hot sauce, garnish with parsley and bacon and enjoy!!

NOTE: I had my first bowl as is, straight out of the blender. Yumm. BUT there were them little fibrous celery strings that I just knew would turn Mark off. So I grabbed my fine mesh strainer and an 8 cup glass measuring cup and proceeded to strain the soup.

That’s one BEAUTIFUL jar of soup, don’t you think??

 

Looking forward to sharing with some of these GREAT Parties … go check them out!

Jan and Mark Lipinski are participants in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

 

#Whole30      #Paleo       #CreamofCelerySoup      #Soup  

 

 

 

Please follow and like us: