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Fluffy Biscuits

Oh no I didn’t…..
Fluffy biscuitsYes, I did.

I just made some pretty freakin’ awesome paleo biscuits!  Seriously.  I’ve been looking for the perfect recipe, and either they don’t turn out… or I don’t have the right ingredients at the time.

Tonight, I made some excellent Spicy Paleo Beef Stew (coming out soon in the new cookbook), and I really felt like they needed some fluffy biscuits with it.  So I put on my scientific, experimental, Bill-Nye-The-Science-Guy lab coat and messed around in the kitchen.  And this, my friends, is what I came  up with.  These puppies are soft, a bit flaky, but definitely fluffy, eggy, and capital D-licious.

Fluffy Biscuits

  • 4 eggs
  • ¼ tsp cream of tarter
  • 1 cup almond flour
  • butter
  1. Preheat oven to 400 degrees. Separate the egg whites from the yolks  Put the whites in a mixing bowl with the cream of tarter and beat on high until it forms very stiff foam.
  2. In a separate bowl, beat the egg yolks until creamy.  Mix in about a cup of the egg white foam, and gently fold into the yolks.  Add about a ⅓ cup of the almond flour at a time until it is all well incorporated. Gently fold in the remaining egg white foam.
  3. Place a muffin tin in the oven for a minute to warm it up. Pull it out and run a stick of butter in each part of the tin.  Scoop the batter equally into all 12 compartments.  Bake for 15 minutes or until golden brown.

Have you experimented with different biscuit/bread recipes? Share your experiences below in a comment.  Good, bad and ugly!!!

Green Soup

Green Soup

So as I said yesterday, I went shopping for this wedding I’m cooking for on Wednesday.  As always, I over did it.  I am only cooking for 30 but I planned for 300.  And I bought way too much food.  Good news is, I can still use it.

Tonight, I decided I’d use up some excess spinach and cauliflower.  So I made what I’ll call Green Soup.  It was creamy, savory, simple, and chalk full of vegg, at only 150ish calories for a big bowl.  It is sure to warm you up on these colder nights.


  • 1 tbsp butter
  • 1 small white onion
  • 2 garlic cloves
  • 2 quarts of chicken stock
  • 1 head of cauliflower
  • 1 pound of baby spinach
  • 8 ounces low fat cream cheese
  • 8 ounces of non fat Greek yogurt
  • 1/2 cup Parmesan cheeseonion

In a large soup pot, heat butter over medium heat.  Add in sliced onions and garlic cloves.  There is no need to chop these small, you’ll be pureeing them later.


Roughly chop the whole head of cauliflower, including the stem.  Add to the onion and garlic.


Add in broth, and bring to a boil.  Simmer for 5 minutes or so to soften the cauliflower.


Add in the spinach.  Stir.


Transfer to a blender, or use a stick blender to puree the soup.


Serve with an ounce of Greek yogurt and a tablespoon of Parmesan cheese.  Enjoy!

Lasagna Zucchini Boat

I wanted to share this great recipe with ya’ll. Who doesn’t love lasagna, and when you can freshen it up with zucchini noodles – even better.  But what about when you stuff it into zucchini, and cut the labor-intensive process of making zucchini noodles (labor intensive if you don’t have a mandolin slicer).  I tested this one for my cookbook a while back and its a crowd pleaser for sure.  ENJOY! Lasagna Zucchini Boat

Lasagna Zucchini Boats

  • 3 zucchinis (about 8-9” in length)
    1 pound Italian sausage
    2 garlic cloves, minced
    1/2 cup onions, diced
    1 cup diced tomatoes
    2 tbsp balsamic vinegar
    1/2 cup loosely packed basil leaves, divided
    2 cup cottage cheese, drained
    2 cups mozzarella cheese – divided
    1 cup parmesan cheese
    1 egg
    1 tsp black pepper

1. Pre heat oven to 375 degrees. Wash zucchini, and slice in half length wise. Scoop out seeds and discard. The outer shell of the zucchini should be about 1/4-1/2” thick.
In a large frying pan, brown sausage with garlic, onions, diced tomatoes, balsamic vinegar and 1/4 cup chopped basil leaves. 2. Once sausage is cooked, reduce heat to low and simmer until most of the liquid is evaporated. Stir occasionally.
In a mixing bowl, mix drained cottage cheese, 1 cup mozzarella cheese, parmesan cheese, 1/4 cup basil, egg, and black pepper.
3. In a 9×13” baking dish, lay out zucchini boats. Equally divide the sausage mixture into each boat. Top with the cheese mixture. Sprinkle the entire casserole dish with remaining cup of mozzarella cheese.
4. Cover dish with tin foil and bake for 20 minutes. Uncover and bake for an additional 10 minutes. Let sit for 5 minutes before serving.

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