Pumpkin Bacon & Chive Biscuits (Paleo, Nut-Free)

You might be wondering where I have been the last 9 months… and to answer that in one word, I have been BUSY! There have been a boatload of changes: bought a house, had to buy a new car, started a new full time job while still maintaining two other part time jobs. It’s been a little hectic to say the least. But I am happy to be back and although I haven’t had the time to make many new recipes myself, I wanted to share some that I have enjoyed making and munching on while I’ve been MIA.

These biscuits are brought to you by The Urban Poser whose blog I peruse quite often to find tasty recipes! So without further ado:

Pumpkin Bacon & Chive Biscuits (Nut, Dairy and Gluten-Free)

Ingredients:

  • 3-4 Strips of Bacon, cooked until crispy
  • 1/2 Cup melted fat (Bacon grease works great here!)
  • 1/2 Cup + 2 TB coconut flour
  • 3/4 tsp baking soda
  • 1/4 tsp sea salt
  • 1 TB apple cider vinegar
  • 1/2 Cup  pumpkin puree
  • 3 large eggs
  • 1/2 Cup finely chopped fresh chives (substitute: green onions)

Instructions:

-Preheat oven to 350 degrees

-In a large bowl combine the coconut flour, baking soda and salt

-In a separate bowl whisk together the cooking fat, vinegar, eggs and pumpkin puree until combined.

-Mix the wet ingredients in with the dry ingredients then add finely chopped bacon and chives

-Using a 1/4 cup measure, gently pack and drop the biscuits onto a parchment lined baking sheet

-Bake for 18-20 minutes or until the edges start to crisp

-Allow biscuits to cool for about 5 minutes and then enjoy!

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White Velvet Hash (Paleo, AIP)

Hey everyone! I apologize for neglecting my blog lately I have just been consistently wrapped up in too many things! It’s definitely gotten to me as my adrenals are telling me they can’t keep up. Between long hours of work, cooking, baking, personal training, lifting, WODs, and now physical therapy, there just isn’t enough time in the day! Lucky for my readers and for myself I have decided to (and been forced to) make some changes in order to restore my health once again and to get back to doing the things that make me happy (like THIS!).

For those of you that know me, I continue to struggle with spinal issues. It’s a work in progress and at this point it just one thing after another, but I hope that eventually my troubles will be much farther and fewer between. Most currently I have been dealing with a pinched nerve in my lumbar spine that was causing muscle weakness in my right leg and subsequent knee pain because my right leg was failing to get into the proper position. Since I went back to Physical Therapy (shout out to ProEX in Springfield for being amazing!) I have seen a HUGE improvement in my right leg. In fact I ended up getting a PR on my snatch a few days into PT. On the downside, the pain has since centralized itself to my lumbar spine which is far more uncomfortable than my knee! It’s a process that needs to happen though, and since i have had back pain I have been advised to cease all activity that compresses the spine…. It doesn’t take long to realize that cuts out mostly everything besides a few specific exercises. Luckily I should be able to get back to lifting in about 2 weeks or once the pain is gone. Until then I’m all about them core exercises! And my compex, which has super helpful in muscle recovery and also has strength settings so I don’t feel like I am doing NOTHING for the next 2 weeks!

  
On the plus side, my relatively nonexistent workout load gives me some much needed time to let my creative wheels turn again in the kitchen! (I’m sure my boyfriend will be happy about this because I’ve been cooking the most basic and uninteresting things lately! lol… sorry Mickey!) Some of you might have seen my recipe for Red Velvet Hash, which was AH-mazing! Well, this one has similar ingredients but a whole different flavor profile, a MUST try!


Ingredients:

  • 1 large white sweet potato (Japanese or Hannah), shaved
  • 2 medium golden beets, peeled and shaved
  • 1 medium yellow onion, diced
  • 2-4 TB. coconut oil
  • 2 TB. fresh chives, diced
  • 1 TB. tarragon
  • 1 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/4 tsp. salt
  • 1.8 tsp. pepper

Instructions:

-In a large skillet melt 2 TB. coconut oil over medium-high heat

-Add diced onion to the skillet and cook until translucent, about 3-5 minutes

-Add shaved beets and potato to the skillet and cook for 5 minutes, stirring once or twice

-Add the rest of the ingredients (including the rest of the coconut oil if you need it) to the skillet and stir to combine

  
-Cover and cook for about 10 minutes, stirring occasionally, until beets and potatoes are soft

  
-Add in some cooked meats if desired, top with some eggs or use as a delicious side dish! You could also turn the skillet to high and really crisp up the hash if you prefer it crispy! Lots of possibilities with this one!

  
Enjoy!

Red Velvet Hash (Paleo, AIP, 21DSD)

So the other day I was in the process of prepping dinner (while also about to bake some cookies) when my stove decided to “die”. For once in my life I stayed calm, tried to assess the problem and quickly came up with a backup plan for how I was going to continue to cook without a stovetop or oven. Luckily most of the snow had melted around our grill a few days before this mishap, and, what more caveman-like way to cook dinner than on the open flame of a grill! (well, of course a hand-started fire would be more caveman-like, but thats besides the point!) So, I got to work cooking this amazing hash on the grill and I have to say it was a lot nicer to get some fresh-air while cooking for once! Obviously this can be made in skillet on the stove, but if you would like to be a little more adventurous, try it on the grill!

Ingredients:

  • 2 large sweet potatoes
  • 2 large red beets
  • 1/2 large yellow onion
  • 6-8 slices bacon
  • 2 TB. dill
  • 1 TB. tarragon
  • 1 tsp. sea salt
  • 1 tsp. freshly ground black pepper
  • 1-2 TB. coconut oil (if needed)

Instructions:

-Shred sweet potatoes and beets into a large mixing bowl using a mandolin with a grating attachment or a large box grater

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-Chop the onion into thin slices and add it to the shredded beets and sweets

-Then toss in the dill, tarragon, salt and pepper and mix until thoroughly combined

-Heat grill to medium-high (mine was about 400 degrees)

-Place bacon in strips into a cast iron skillet and throw it on the heated grill for about 5 mintutes, then flip the bacon. Cook until the bacon is starting to crisp

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-Remove the bacon from the skillet and cut it into 1/4 inch pieces

-Add the hash to the bacon fat and cook, stirring occasionally for about 10 minutes until the potatoes are soft

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-Add the bacon bits back into the hash, toss and serve!

-Enjoy hash as a side dish or with some over easy eggs (if you are not doing AIP)!

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Dee Dee’s infamous Pumpkin Bread (Paleo)

Switching over to the paleo lifestyle from the Standard American Diet can be overwhelming and challenging in many ways. It starts with replacing the classic boxed breakfast (cereal, oatmeal, etc), then removing the bread from your sandwich for lunch, and no pasta for dinner! It all seems ludicrous when you first approach it. After slowly switching over to real foods, the shock goes away and you realize that life DOES go on without processed foods, you suddenly stop craving them and actually start to find all that junk pretty unappetizing. There are, however, some things that you find you just can’t seem to stop missing. For me, one of those things was my grandmother, Dee Dee’s pumpkin bread. We would have it every year for thanksgiving and she would even make us each our own loaf to be cherished and consumed for as long as it would last.

My family has been hugely supportive of my lifestyle choices and have even taken the time to learn more about getting healthy through eating real foods. Each year they seem to switch out more junk for more real foods, primarily eat gluten free, and welcome my eating habits with open arms. Although thanksgiving is still a ways away- I cannot wait to bring my paleo form of Dee Dee’s pumpkin bread to the table and see how it holds up to “the real thing”. I have a feeling everyone will be pleasantly surprised by how amazing it came out!

Without further ado, here’s the recipe.

Ingredients:

  • 2 2/3 cups palm sugar
  • 2 cups pumpkin
  • 1 2/3 cups coconut flour
  • 1 2/3 cups tapioca flour
  • 4 eggs
  • 2/3 cups shortening
  • 2/3 cups water
  • 2 1/8 tsp. baking soda
  • 1/4 tsp. cream of tartar
  • 1 1/2 tsp. sea salt
  • 1 tsp. cinnamon
  • 1/2 tsp. cloves
  • 1/3 cup chopped walnuts
  • 1/3 cup chopped pecans
  • 2/3 cup raisins, soaked for 10min in warm water
  • Coconut oil, for greasing

Instructions:

-Preheat oven to 350 degrees

-In a large mixing bowl cream together the shortening and coconut sugar

-Add the eggs, pumpkin and water to the mixture and whisk to combine

-Sift the dry ingredients into the wet ingredients and mix well

-Stir in the nuts and raisins

-Grease a large loaf pan with coconut oil and add the bread mixture to the pan

-Bake for 1 hour or until the bread passes the toothpick test

-This bread is great heated up and slathered with some grassfed ghee, YUM!

Enjoy!

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Bacon wrapped Japanese Sweet Potato (Paleo, AIP, LowFODMAP, 21DSD)

On Sunday-Funday I didn’t mention these amazing fries that we made because I figured that they deserved a post of their own! I would definitely recommend making these as an appetizer if your having company over, as they are sure to please a crowd! How can you go wrong with anything wrapped in bacon, really. Without further ado:

Ingredients:

  • 2 Japanese (or other variety) sweet potatoes, cut into 1/2 inch thick fries
  • 1 pack of sugar-free bacon, cut into 4inch strips
  • 1-2 TB. coconut oil, melted
  • 1 TB. fresh cilantro, finely chopped
  • 1/4 tsp. turmeric
  • 1/4 tsp. cinnamon
  • 1/4 tsp. sea salt

Instructions:

-Preheat oven to 425 degrees

-Toss cut sweet potatoes in melted coconut oil, turmeric, cinnamon, salt and cilantro

-Wrap each fry with a strip of bacon

-Place wrapped sweet potatoes on a tin-foil lined, rimmed baking sheet

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-Bake for 10-15 minutes depending on how hot your oven runs

-Flip each fry and bake for another 10-15 minutes until the bacon is crispy and the potatoes are soft

-Serve with homemade sugar-free ketchup or just eat as is 🙂

Enjoy!

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