LC/GF Biscuits, Sausage, & Gravy

This, I must say, is one of the BEST recipes I have tried yet! For starters, why no xanthan gum? Every blessed recipe I have come across called 1/2 teaspoon and up to a full teaspoon. My beef with xanthan gum is that I know it’s origin and refuse to use it. If you would like to read more about that, click here.

So after clicking on all the five star recipes and not feeling too impressed with each one calling for xanthan gum, I decided to come up with my own. None of this is dairy free, however, the biscuits can be made with equal amounts of ghee or coconut oil in place of the organic butter. As for the gravy, it is basically three ingredients with some added salt and pepper which can be omitted if needed.

Are you ready?!

What you’ll need:

2 cups almond flour, super fine preferred

2 tsp baking powder

1 pinch of Celtic sea salt, or 1/2 tsp if using coconut oil

2 eggs

5 tblsp butter, melted(same amount for ghee or coconut oil)

Directions:

In a medium bowl combine almond flour, salt, and baking powder. I used a gloved hand to break up the clumps, you can use a whisk or fork. Make a well in the center, add eggs and melted butter. Whisk as much as you can and stop once the dough is mixed. Line a baking sheet with either release foil or parchment paper and divvy out portions of your dough. Some folks get 12, I got 10. (We southerners love big biscuits! 😉) Form the dough balls and slightly flatten to resemble a biscuit shape. If they’re touching that’s fine!

Bake in a 350 degree oven for 15 minutes.

Sausage and Gravy

1 pound mild sausage, use your favorite, organic is preferred

1 brick of cream cheese

Heavy cream(roughly 1 cup)

Salt and black pepper, to taste

Directions:

While biscuits are baking, brown up the sausage in a skillet and chop it down as it cooks. Once done, add cream cheese and cover with a lid. Let this sit over medium heat for a few minutes to let the cream cheese soften. Begin incorporating the cream cheese completely into the sausage, leaving no lump behind. Add just enough heavy cream to give it that gravy texture but not too runny. If you add too much, bring it to a boil and then reduce the heat to let it simmer. Stirring often so it doesn’t stick and burn. Season with salt and pepper and serve!

Quite simply this was one of the easiest and tastiest breakfasts I have made in a LONG time! And the best part? I shared it with my mom! This version doesn’t take the place of the high carb stuff, but it is a strong contender!

Net Carbs for 1 Biscuit and 1/6 serving of Sausage Gravy: 4.2g

You can’t even begin to touch that carb count with the real deal version. I’ll take this version every time!

Hope you all have a great weekend!

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Low Carb Beef Enchilada Soup

As much as I love to bake, I also love to cook! There is a difference and a lot of the time those who excel in one don’t in the other. Not sure why that is. 🤔 Thankfully I’ve had people confirm that I’m a great cook and baker, all I can say is I love them equally because I LOVE food!

Tonight we made a family fave, low carb beef enchiladas, into a SOUP! Is it GAPS legal? Most likely not. 😔 However, it IS low carb and the flavor is out of this world! Plus, 6.4g net carbs can’t be beat when compared to the fully loaded soup recipes out there.

It’s a soup-er easy recipe, alright I’ll stop being corny. 😉 Here’s how it goes…

You will need:

2 pounds ground beef

2 pounds ground pork

1 large onion, chopped

1/4 c fresh minced garlic, use less if you want

1/4 c raw organic coconut oil

1 1/2 cans tomato paste

2 c water

4 cups homemade chicken stock

1/4 c chili powder

1/4 – 1 tsp cumin, we use 1/4 tsp since we’re not huge fans of it

1/2 tsp dried oregano

1 tsp black pepper

1 packet fajita seasoning mix or equal amount of homemade mix(I make and love this one)

Optional topping: homemade guacamole, sour cream, Mexican blend cheese, squeeze of lime(this is crazy good too)

Directions

In a large dutch oven soup pot over medium/high heat begin browning the ground beef and sausage. Chopping it down as it cooks, add chopped onions and minced garlic. Cover with lip and cook till onions are transparent. Add remaining ingredients, stir to combine, reduce temp to allow soup to simmer for 30 minutes. Adjust seasoning as desired and serve with your favorite toppings. (Mine just happens to be homemade guacamole! 🥑)

Nutritional Information for 1/12 serving(per MyFitnessPal)

Calories: 597

Fat: 40g

Carbs: 8.8g

Fiber: 2.4g

Net: 6.4g

🔸This is a keeper, we all love the flavor the fajita seasoning brought to this dish. Leftovers freeze well too, so go ahead, make a huge pot of soup and freeze it in portioned out servings. Or you do what we sometimes do…we line a clean soup pot with an opened freezer bag and pour the soup into the bag. Zip it shut and set the entire pot with bag into the freezer. That way the next time you’re not in the mood to cook dinner from scratch, just pull out on of those frozen bags of soup, remove from bag, and slowly heat it up over medium/low heat.

🔺Premade seasoning has nothing on the homemade stuff. Plus you can skip out on the hidden sugar, msg, and other chem lab ingredients when you make it yourself.

▪️If you’re worried about the calories and fat, this recipe is supposed to be that way. It’s low in carbs and high in good for you fat! You can use any amount you feel is best for you, that will change those numbers of course. And for me, since I might eat 1 – 1 1/2 times a day, so a meal like this is totally ok to have!

Hope you all enjoy, have a great Friday, and a wonderful weekend!

LC/GF/DF Chocolate Chip Cookies w/Pecans

Pinterest came through with a scrumptious cookie recipe that I have twice since last night! Definitely a keeper 👍🏼👍🏼 Click here to see the original recipe.

Ingredients:

2 tblsp raw organic coconut oil, solid not melted

3 tblsp raw organic honey

1 organic egg

1 tsp organic vanilla extract

2 c blanched super fine almond flour

1/2 tsp baking soda

Pinch of kosher salt

8 tblsp semi-sweet chocolate chips

5 tblsp chopped pecans

Directions:

In a medium bowl add coconut oil and honey. Combine completely working out any lumps. Add egg and vanilla extract, mix again. Add remaining ingredients and use a silicone spatula to combine. Using a melon baller, dole out the cookie dough onto parchment or non-stick foil lined sheet pans. Flatten slightly with palm of hand and bake in a 350-375 degree oven for 8 minutes. (I used a toaster oven to bake my batches and found that 350 degrees worked better than 375. Adjust the temp and time according to your oven(s).) Let cool completely on sheet pans and move to cooling wrack or serving plate.

I was able to get 37 cookies.

Nutritional Info for 1/37 of a serving(according to MyFitnessPal:

Calories: 102

Fat: 7.9g

Carbs: 6g

Fiber: 1.5g

Net Carbs: 4.5g

Definitely a keeper and a must try for anyone needing to satisfy a sweet tooth.

Happy Eating!