Chicken stir fry for lunch today 😄😄 grandma had freshly picked beans and suger snap peas, so I figure why not make a stir fry! Lunch was crunchy, fresh and pumped full of flavour and nutrients! I’m also turning the family #paleo and #glutenfree haha, since I’m head cook they eat what I serve 😜
Delicious dinner out on the patio! The weather here was just gorgeous! The patty was a mix of ground beef and Italian sausage. I normally don’t eat corn, #paleo and all, but this is local Chilliwack corn freshly picked today so the starch hasn’t converted yet! It was so sweet and tender hnnng….!!
So I was a bit of an eager beaver this morning…..I’m 1 1/2 hours early for my ferry, but the sun is shining and the morning is lovely. When did I become such a morning person?! Must be #gettingold haha 😱😱 #sunshinecoast #horseshoebay #ferry #vancity #lovelyday
So I came home today from Hubby’s grandparents place on the Sunshine Coast to feed the kitty cats and grab some more supplies. Grandma did send me home with both fresh and newly dried lavender so I couldn’t help but try making something with it before heading back out there again tomorrow. So here’s the new creation! Lavender scones with lavender blackberry and pear fruit puree. I didn’t have almond flour on hand so I used garbanzo flour instead, not quite #paleo but still #glutenfree and much healthier than the flour stuff! In the scone I used dried lavender and in the puree I infused it with fresh lavender. Such an amazing treat, recipe will go on my blog soon!
Dinner got inhaled so fast I didn’t get a chance to take a picture! But it was a delicious mango curry with chicken on a bed of quinoa. All that deliciousness finished off with the last of the cinnamon rolls from earlier this week! Damn but dinner was amazing 😋😋
Brunch quiche! Cooked my second meal in grandma grandpas kitchen, I can find everything now! The quiche has ground beef, onions, red peppers, mushrooms, yellow potatoes, carrots and spinach 😊😊 my soft eggs must have turned out well, grandma asked of it was tofu or eggs x)!!!
All that’s left of a chicken yam pie at grandma and grandpa’s up at the Sunshine Coast :)! This is one of the best ways to eat leftover chicken, with mushrooms, celery, onions and carrots all topped with creamy sweet potato cinnamon mash. Even grandpa, who wasn’t feeling the greatest, had a serving!
Not the prettiest but damn was it delicious. Hot cinnamon twist with coconut butter drizzle. I think I ruined dinner cuz it’s 4:30pm and I’m not even the slightest hungry 😅😅😅 #paleo #glutenfree #lactosefree #paleomushi #paleocinnamonbun #glutenfreebaking #healthydessert #crossfit #fiteat #fitness #foodporn #food4life #homemade #nofilter #yum #nomnom
Biscuits and Gravy
So I’ve been using this recipe from PaleOMG for sometime for biscuits now, with many different variations, then I was watching this show on the food network where they were making biscuits and gravy, and I was like uh why haven’t I done this?! There are so many different combinations out there for the gravy and different flavours for the biscuits, here’s one I really enjoy!
- 2 medium sized sweet potato (the white kind if you want more traditional looking biscuits, though I do love the orange colour too)
- 3 eggs
- 3 tbsp coconut oil
- 3 tbsp coconut flour
- 1 tsp baking powder
- 1 tsp oregano
- 1/4 tsp salt
- 1/2 pound ground lean beef or pork (or any other ground game of your choice!)
- 1/2 pound hot (or mild or honey garlic) Italian sausage, casing removed
- 1 1/2 cups of cremini mushrooms
- 1 can of full fat coconut milk OR 3/4 cup of almond milk + 1/4 cup coconut cream (I found just coconut cream at Trader Joe’s!)
- salt and pepper to taste
- 1 tbsp tapioca starch
- some cold water
- Pre-heat oven to 375 degrees F.
- Stab the sweet potatoes all over with a sharp knife, then cover them with wet paper towel on a microwave safe plate. Microwave the sweet potatoes for 5 minutes, then flip and zap for another 5 minutes. Keep flipping and zapping in 5 minute intervals until the sweet potatoes are soft and fully cooked. Alternatively use any method of your choice to create mashed sweet potatoes, the end result should be more or less around 2 cups.
- Let the mashed sweet potatoes cool until it’s easy to handle.
- Add to the mash eggs and coconut oil and blend well.
- Add in the coconut flour, baking powder, salt and oregano and mix. You should have a somewhat fluffy like mixture.
- Use a table spoon or a large ice cream scoop divide the mixture onto a greased baking sheet or parchment covered baking sheet. Should yield 7-9 biscuits.
- Bake for 25 minutes or until a toothpick inserted in the middle comes out clean.
- While the biscuits are baking heat a non-stick skillet over medium heat.
- In a food processor (or using a knife) pulse the mushrooms until they’re roughly chopped.
- Brown the ground beef and sausage until cooked. Drain some liquid if it’s too wet.
- Add the mushrooms to the meat, add salt and pepper to taste and cook until the mushrooms are soft.
- Pour in the coconut milk or coconut cream and almond milk. Stir and bring to a gentle boil.
- Mix the tapioca starch with a little cold water to form a slurry. NOTE: tapioca will clump up in hot liquid, so do not skip this step or you’ll have little tapioca pearls in your gravy. Not very tasty >__<.
- Pour in the slurry slowly, stop once you’ve reached the consistency that you like. Or add more if you like a thicker gravy.
- Let bubble for a few more minutes then remove from heat.
The Magical Moment
Now that you have your biscuits and gravy, lay down one or two biscuits, you can cut them in half or not, up to you, and ladle on the thick gooey goodness. Grab a fork and stuff your face!