I whipped up these yummy biscuits last night to go with some leftover ham bone soup. The idea came from fastPaleo and the medium was one of my favorites: cauliflower. I loved that they were packed with meat and veggies, rather than a ton of almond flour. My kids loved that they were super tasty and spongy. Enjoy!
1 package nitrate free bacon
1 head cauliflower, cleaned and roughly chopped
3/4 cup almond flour or cashew meal
1/2 tsp sea salt
1/2 tsp baking soda
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp pepper
Preheat oven to 375. Place bacon and chopped cauliflower on foil lined baking sheet. Bake in oven until bacon is cooked and cauliflower is nicely roasted–about 15-20 minutes. Halfway through, mix to coat cauliflower with bacon grease. Once done and slightly cooled, place contents of pan in food processor. Pulse until finely chopped. Keep yourself from eating too much straight out of the food processor! Spoon into mixing bowl. Add the remainder of the ingredients and stir to combine. Spoon onto parchment lined baking sheet into rounds. Bake for 15-18 minutes until nicely browned. Serve! Refrigerate leftovers. They would be perfect with eggs the next morning or alone as a quick snack.
I am in a baking mood–here is the most fabulous “paleo” pumpkin muffin recipe you will ever try– I make them every year. I can’t figure out where I got this recipe. It is a result of a little bit of research I did back in 09 when I began my clean eating journey. I hope you like these!
1 1/2 C almond flour
3/4 c canned pumpkin
1 tsp baking powder
1 tsp baking soda
1/4 c maple syrup
1 1/2 tsp (or more to taste!!) pumpkin pie spice
(sub: 1 tsp cinnamon + 1/4 tsp ground cloves + 1/4 tsp nutmeg)
1 tsp vanilla
1/2 tsp salt
1/2 c raisins
Mix all ingredients in a large bowl with a spatula or broad spoon. Use foil muffin liners OR grease the paper ones. Bake at 350 for 20-25 min. Makes about 12. Store leftovers in the refrigerator. Real food perishes. 🙂
These are a treat. If you want to avoid any added sugar, you can sub 1 mashed ripened banana for the maple syrup. I have also made these successfully with 1 1/2 c pumpkin and 4 eggs. Overall these are high in protein and fat, and low in sugar…definitely relieves the pumpkin-bakey-goodness jones that September seems to bring. These are amazing for an on-the-go breakfast option, afternoon snack with coffee, or as dessert.
For even more pumpkin yumminess, check out this amazing pumpkin spice latte from Fast Paleo!
These can also easily double as part of a festive centerpiece! Thanks Fran!!
One thing that people have a hard time getting used to when transitioning to the paleo/primal lifestyle, is the totally unavoidable requirement of planning when it comes to your meals. We have become so accustomed to the grab-and-go, and it is extra work to have to prepare your next meal from scratch every time. The solution, of course, is to be prepared. Change your mindset, and remember that real food IS perishable. Well, that’s inconvenient.
Take heart! One thing we have that the “caveman” didn’t have: a freezer. Use it. Spend some time on a Saturday afternoon preparing ahead for the week. Cook it up, portion it out, wrap it well, pop it in the freezer. Voilà!
The freezer is the new pantry.
I love meatballs. They are bite-sized, my kids love them, and they make a great appetizer, especially when arranged on a platter beautifully…and they freeze really well.
I whipped these up the other day, and they turned out fabulous. A delicious helping of veggies and protein in cute little 2-bite servings.
1 lb Italian sausage (any type of sausage will work)
1/2 onion finely diced
5-6 c raw spinach
1/4 c almond flour
1 tsp salt
1 tsp garlic powder
1/2 tsp pepper
juice of 1 lemon
Preheat oven to 375 degrees. Place all ingredients in your food processor and pulse until well blended. Form into golf-ball sized meatballs, and roast on a prepared baking sheet for 20 minutes. Turn on the broiler for the last 2 minutes to get the golden brown finish.