When you are eating these Paleo biscuits and gravy, you will wonder why you haven’t been making this lighter version the whole time. It is the perfect way to fulfill your craving for this southern brunch classic. I promise you will not miss the dairy or flour in this recipe!
Ingredients:
Paleo Biscuits:
2 1/2 cups fine, blanched almond flour
1 cup tapioca flour
1/4 cup almond/coconut milk
1/2 tsp apple cider vinegar
2 eggs, beaten
1 tsp sea salt
1 tbsp coconut sugar
1 1/2 tsp baking powder
5 tbsp cold unsalted, grass-fed butter (or ghee)
Paleo Sausage Gravy:
16 oz Organic ground breakfast sausage (I used ground turkey sausage and recommend using that or chicken sausage!)
3 tbsp unsalted grass-fed butter (or ghee)
3 tbsp tapioca flour
1 tbsp almond flour
3 cup almond/coconut milk, warmed (heat in microwave for 30 seconds)
1/2 tsp ground sage
1/2 tsp onion powder
1/4 tsp crushed red pepper
1/4 tsp sea salt (adjust to taste)
2 tsp black pepper (adjust to taste)
Recipe:
Paleo Biscuits:
Set oven to 400 degrees and butter a 9-10 inch pie pan.
Combine all wet ingredients – almond/coconut milk, apple cider vinegar, and eggs.
Whisk all dry ingredients- almond flour, tapioca flour, sea salt, baking powder, and coconut sugar.
Cut butter into flour mixture with pastry cutter, forks, or fingers until you have achieved a crumbly, sand-like texture.
Pour wet ingredients into dry. Using hands, mix until just fully incorporated.
Form 9 loose balls and place into oiled pan with 8 biscuits around the outside and one on the inside. Press down slightly on the tops of each biscuit.
Place in oven for 22 minutes. Remove from oven once tops are golden.
Paleo Sausage Gravy:
Turn stove to medium-high heat. Once pan is hot, add in sausage and cook until sausage is browned and fully cooked through.
Remove browned sausage from pan with a slotted spoon and place into a bowl with a paper towel to absorb the excess oil.
There should be about one tbsp of sausage drippings left in pan (remove excess, if there is more). Turn heat to medium. Add in 3 tbsp butter/ghee and allow to melt.
Whisk in almond flour and tapioca flour to create a roux with the butter. Whisk for one minute to allow flour taste to cook off.
Pour in 3 cups of warmed almond/coconut milk, whisking constantly so it does not get lumpy. (Make sure milk is warm or roux will turn into lumps)
Whisk in sage, salt, onion powder, red pepper flakes, and black pepper.
Allow to simmer for 5-10 minutes until gravy has thickened. **If you like the gravy thicker – simply mix 1 tbsp almond/coconut milk and 1 tbsp tapioca flour to make a slurry and add a little at a time until you’ve achieved your desired consistency. If you like thinner gravy – simply add more almond/coconut milk to thin it out.
Adjust gravy to taste. We like ours more peppery, so we used about 3 tsp black pepper. Salt may also need to be increased based on how salty your sausage is.
Split open a biscuit or two 🙂 and pour gravy over top. Enjoy this lightened up version of an indulgent brunch!
**Recipe makes four servings
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This super easy recipe makes delicious refrigerator dill pickles that are ready to be enjoyed in only 24-48 hours! You can also use this recipe to pickle many other vegetables!They are so good!
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Ingredients:
9 Kirby cucumbers (smaller cucumbers have less water and will be crunchier)
2 cups water
2 cups white vinegar
2 tbsp Himalayan sea salt (whole, not ground)
2 tbsp white sugar
1 tbsp whole black peppercorns
1 tsp red pepper flakes
1 tsp dill seeds
1 tsp mustard seeds
2 tsp dried chopped onions
9 whole dried bay leaves (3 per 16 oz jar)
1 bunch of fresh dill – must be fresh (6 sprigs of fresh dill per 16 oz jar)
15 cloves fresh garlic (5 cloves per 16 oz jar)
Prep:
Slice both ends off of every cucumber and cut into spears (cut in half lengthwise, then in thirds lengthwise – you should end up with 6 spears for each cucumber)
Fill a large bowl with ice, cold water, and 1 tbsp sea salt
Submerge cucumber spears into ice bath and allow to sit for 30 min-1 hr
**Do not skip this step – This helps pickles maintain a crunch. 1 hr is best, but 30 minutes is fine.
Recipe:
Turn stove to medium-high heat. Boil water, all spices (except bay leaves, garlic cloves, and fresh dill) in a saucepan until sugar and salt have dissolved completely.
Turn stove off and stir vinegar into the mixture.
Place 3 dried bay leaves, 6 sprigs fresh dill, and 5 crushed cloves garlic into the bottom of each 16 ounce jar. Recipe should make three 16 ounce jars. **If you are using a larger jar like I did, just double the amount of dill, garlic, and bay leaves in that jar.
Fill each jar to the top with cucumber spears.
Pour warm mixture over cucumbers, garlic, bay leaves, and dill. Fill with liquid almost to the top of each jar, leaving about one inch of space. **Do not pour all of the spices into one jar, wait until next step to evenly distribute them.
Add in 2 spoonfuls of the spices from the pickling mixture into each jar so that the spices are evenly distributed in the jars.
Refrigerate pickles for a minimum of 24 hours – I think they are best after 48 hour, so try to wait to eat them if you can! 🙂 Enjoy your easy and delicious pickles!
**These pickles will last for two weeks in the fridge, if you can make them last that long!
Here are some of the changes I have noticed in my skin since adding this into my regimen:
My skin is SO, SO soft. (Noticed this after only one use)
My skin is smoother, not just a little bit smoother, like silky smooth. A drastic difference from the rough, scaly skin that I had prior to this.
My rosacea has lessened greatly. While I have some redness still, it is MUCH less noticeable than it was before.
My overall skin tone is more even and I am not as splotchy.
My skin is brighter and revived, it is no longer dull and lifeless.
My sun damage and sun spots have lightened
My pores are smaller and less noticeable
My skin does not break out like it used to, and when my skin feels oily, I use this peel and by the time I wake up it has improved greatly.
The wrinkles around my mouth and in between my eyebrows are less noticable.
**This peel is also safe for use during pregnancy and more effective than retinol.
My Experience:
One month ago I decided to take my first step into cleaner beauty and skin care products. The first switch I made was to Beautycounter skin care products specifically for my face. I switched to the CounterMatch collection regimen and added a few other products into my routine (more on that later).
Upon switching to cleaner skin care products, I have already noticed a drastic change in my skin. While I am loving my whole regimen, there is one product that truly stands out: Beautycounter’s Overnight Resurfacing Peel. After just ONE time of using it, my skin felt smoother, softer, and already looked more revitalized. After only one week of using the peel, I began to notice a pretty dramatic change in my skin and after two weeks, I was shocked by the difference I saw.
For years I have suffered with rosacea, dry and oily skin, breakouts, wrinkles, and eczema – to name a few. Finally, for the first time EVER, I have felt comfortable leaving the house with little to no makeup, which is a HUGE deal for me (even if we aren’t allowed to go very far right now). Last year, I wouldn’t have even walked out of my bedroom without makeup let alone left the house without it. So WOW, you know it must be good!
The photos below show what my skin looked like prior to using this product and a cleaner skin care regimen, what it looked like after one week of use, and what it looked like after two weeks of use.
Before, (Left), One Week of Use (Middle), After (Right)
What People Say About It:
“After using the peel last night, my skin is buttery smooth. I know that it has only been a night, but the texture of my skin is noticeably different. I really look forward to see what this product does in the long run.” (Update: It has been a week now and she is still LOVING it!)
~ Jasmine, new customer to Beautycounter
⭐⭐⭐⭐⭐
Rating: 5 out of 5.
The Facts:
After Two Weeks of Use:
100% agreed skin felt and looked smoother
90% experienced radiant and glowing skin
97% reported that skin felt resurfaced
87% said pores looked minimized
*Based on a 30-subject consumer perception study using the product every other day for two weeks.
Clinically Proven To:
Boost skin radiance
Help improve skin texture
**Based on a 31-subject clinical instrumentation study after four weeks.
First, wash your face, neck, and décolletage to get rid of all makeup and dirt.
Next, apply 2 pumps into your hand and gently spread a thin layer across your clean face, neck, and décolletage.
Then, allow 3-5 minutes for the peel to absorb completely, before you apply moisturizer.
Finally, use a moisturizer or night cream over top of the peel (do not wash it off!). I use this night cream after I have applied the peel and it works great!
A Few Tips:
Most important: Do not skip a moisturizer afterwards!!
Leave the peel on overnight (don’t rinse!) and then complete your normal morning skin care routine the next day. **Product doesn’t peel off, you just wash as usual.
If your current skin care regimen includes a serum – use the peel in place of your regular serum. It’s considered a “treatment” in the “Cleanse, Prep, Treat, Hydrate” routine all good regimens should include.
If you use a face oil – skip your face oil the night you use the peel. It won’t hurt anything, but some oils may lessen its effectiveness. Same goes for a face mask.
If the tingling is intense, don’t use the peel again for 3-5 days. You can gradually increase use, using the peel up to 5 times a week (I use mine 3-4 times a week). **It’s normal for your skin to tingle a bit, especially when you first start using the product.I have found that this usually goes away once you apply moisturizer and after a few uses.
If you have extra sensitive skin, you can do a patch test first with this product. **All Beautycounter products have a 60 day satisfaction guarantee, so you can test this product with no risk, even if you have sensitive skin!
You should always be wearing sunscreen, but you especially need to wear it daily if you’re using this product. I wear the Dew Skin No. 2 daily since it has SPF and who doesn’t love a tinted moisturizer!
Benefits of the Overnight Resurfacing Peel:
Improves skin texture
Promotes cell turnover for a smoother complexion
Boosts radiance
Minimizes the appearance of pores
Reduces the appearance of fine lines
Reduces appearance of dark spots, age spots, and sun spots
Evens skin tone
Reduces redness
Lessens breakouts
What acids are in it?
Most acids used in skin care are either alpha-hydroxy acids (AHAs) or beta-hydroxy acids (BHAs). They are effective in improving the appearance of the skin by breaking down dead skin cells on the surface of skin. The Beautycounter Overnight Resurfacing Peel uses a combination of acids, some that resurface skin, and others that soothe, hydrate, and protect skin. So, it’s an AHA BHA Peel.
It contains 15 botanically derived acids to gently reveal a brighter complexion without causing irritation. These are the star acids that help resurface skin.
Glycolic Acid improves skin texture, resurfaces, and exfoliates.
Lactic Acid stimulates cell renewal, which leads to a smoother, radiant-looking complexion.
Citric Acid helps refine and renew skin.
It also contains malic acid, phytic acid, and ascorbic acid to help gently resurface. Rather than hyaluronic acid, it contains sodium hyaluronate. Why do they use that instead? The molecule size! Sodium hyaluronate has a much smaller molecular size so it can more easily penetrate skin. This is a really helpful article about the difference between hyaluronic acid and sodium hyaluronate, if you’re interested!
To help soothe and moisturize skin, it contains arginine, linoleic and linolenic acids, and oleic acids.
Is it safe for pregnancy?
In short, yes. It goes without saying because it is a Beautycounter product, but this peel is a MUCH safer option than most anti-aging serums and peels on the market, including retinol or Retin-A. Retinol is on Beautycounter’s Never List for a reason and doctors will tell you not to use retinol during pregnancy. Of course, check with your doctor since every pregnancy is different, but Beautycounter tests all of their products with safety in mind, especially for those who might be more vulnerable, like pregnant women. Personally, this peel has been much more effective on my skin than retinol and more importantly, without any of the negative side effects like peeling skin, itchiness, and dryness.
The Overnight Resurfacing Peel is also formulated without synthetic fragrances, PEGs, or formaldehyde-based preservatives that are often be found in other peels. Many peels use high levels of one or two resurfacing acids which may cause irritation. Since this peel uses a combination of resurfacing acids and soothing acids, it improves cell turnover to improve skin texture while still being gentle on the skin. Basically, you don’t have to trade off to get the benefits you want!
Want to try this product for free? DUH!!
Become a Band of Beauty member for only $29 a year and you will receive a travel size peel for FREE with a $50 purchase!
Band of Beauty members also receive the following perks:
10% product credit towards future purchases every time you shop
Free shipping with every $100 purchase *This alone saves you up to $15 on shipping each time you shop
Free welcome gift with $50 purchase! ($45 value Overnight Resurfacing Peel)
Special offers for just members
**Pro-tip: Fill your cart with $50 of items and add Band of Beauty to see this discount reflected in your cart.
If you are looking for another great product to try, I recommend the charcoal mask! Another easy product to add into your existing routine, that works wonders! You can also take my skin care questionnaire to receive more tailored recommendations.
The Bottom Line:
Of all of the many skin care products I have tried, this one is 100% worth every penny. The best part is unlike other peels it does not contain compromising chemicals and ingredients, but still gives you amazing results. Beautycounter’s Overnight Resurfacing Peel is a MUST HAVE in my skincare routine and is a product that I always have extra of, because it is that amazing! It is also an easy addition to an existing skin care routine and is perfect if you are looking to add something to your current routine that is cleaner, but will still provide you with quick results. You can buy the peel here.
If you don’t yet have a skin care routine you love, complete this quick questionnaire and I will help you find the products that are best for your skin type and needs!
This post may contain affiliate links. Please read mydisclosure policy.
Kitchen Gadgets We Love for this Recipe:
KitchenAid Mixer – I love my KitchenAid mixer and use it all the time for baking and even for shredding meat. I have the Artisan mixer in Sky Blue and it is an absolute must have for your kitchen. You can make this recipe without a stand mixer, but it always makes it easier to have one. It is definitely one of my favorite kitchen gadgets!
Ingredients:
Apple Muffins:
2 cups almond flour
1/4 cup coconut flour
2 tbsp tapioca powder
2 tsp ground cinnamon
1/2 tsp nutmeg
1/4 tsp ground ginger
1/2 tsp sea salt
1 tsp baking powder
1/2 tsp baking soda
1/2 cup coconut sugar
1/4 cup melted coconut oil, cooled to room temperature
3 eggs, room temperature
2 tsp vanilla extract
2 tbsp almond butter
1 1/2 cups diced apples (about 1 medium/large apple)
Cinnamon Streusel Topping:
1/4 cup almond flour
1/4 cup coconut sugar
2 tsp cinnamon
1/2 tsp sea salt
3 tbsp salted ghee (not melted)
1/4 cup finely chopped almonds
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Recipe:
Set oven to 375 degrees.
In a medium bowl, whisk together all dry ingredients (except coconut sugar).
In a stand mixer, thoroughly combine 1/4 cup coconut oil and 1/2 cup coconut sugar on medium-speed.
Add in 3 eggs, 2 tsp vanilla extract, and 2 tbsp almond butter. Blend at medium-speed until well combined.
Pour dry ingredients into wet ingredients and mix on low-speed until just incorporated and then fold in diced apples.
Pour mixture into an oiled muffin tin or muffin liners, splitting batter evenly into each of the 12 liners, filling to the top.
For the streusel topping, mix all ingredients together with your fingers or a fork until crumbly.
Top each muffin with roughly 1 tbsp of cinnamon streusel topping.
Bake for 15 minutes at 375 degrees, then turn oven to 425 degrees and bake for an additional 5 minutes. Insert a toothpick into a muffin and if it comes out clean, they are finished cooking.
Enjoy warm or make ahead for a quick breakfast or on-the-go snack!
**Makes 12 muffins
**Cover with foil and store in refrigerator for up to 5 days
This is a quick, throw together meal that can be made in less than 20 minutes. These fish tacos can easily be made fresh or with the leftovers from my Blackened Mahi-Mahi and Fresh Mango Salsa recipe. Either way these are the perfect addition to Taco Tuesday or any relaxing evening!
Blackened Mahi-Mahi Tacos with Mango Salsa and Cabbage Slaw
1/2 jalapeno, finely diced (remove seeds for a milder salsa, leave them if you want a more spicy salsa)
1/2 shallot, finely diced
1/2 small red bell pepper, finely diced
1/4 cup cilantro, finely chopped
1 tsp Trader Joe’s Chili Lime seasoning
Juice from 1/2 lime
Blackened Mahi-Mahi:
4 Mahi-Mahi filets (I used frozen wild-caught Mahi-Mahi filets from Trader Joes) **If using frozen filets, thaw first in cool water for about 20-30 minutes
Any blackening seasoning (I used a local seasoning by Spicin’ and Dicin’ called “Once You Go Black”) **I LOVE their seasonings, they have so many great spice blends. I am not affiliated with them in anyway, but they make excellent spices and this is a wonderful time to support a local business! I have bought a bunch for myself and for gifts. Be sure to their spices out, you won’t regret it!
2 tbsp avocado oil
1 tbsp grass-fed butter
Quick Cabbage Slaw:
1 cup thinly sliced red cabbage
1/8 cup shredded carrots
2 tbsp cilantro, finely chopped
2 tbsp Greek yogurt
Juice from 1/2 lime
1/4 tsp apple cider vinegar
1/4 tsp cumin
1/4 tsp sea salt
1/4 tsp garlic powder
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Recipe:
Mango Salsa:
Combine diced mango, jalapeno, shallot, red bell pepper, 1/4 cup cilantro, 1 tsp chili lime seasoning, and juice from 1/2 lime. Stir and place in fridge to incorporate flavors while cooking. You can also prep this up to 3 days in advance and store in an airtight container until you are ready to use.
Blackened Mahi-Mahi:
Drizzle avocado oil in skillet (I used cast iron) and heat over medium-high heat.
Pat fish dry with paper towel.
Slice fish filet into small strips.
Coat all sides of fish strips in blackening seasoning.
Place strips into pan – being sure not to overcrowd pan
Cook fish on the first side for about 2 minutes.
Using a spatula, flip fish strips to opposite side and cook for an additional 2 minutes. Fish should be white and flake easily with a fork when finished cooking.
Remove immediately from heat and set aside.
**If using leftover Mahi-Mahi, just cut into strips and reheat over low heat in a skillet until warm
Quick Cabbage Slaw:
Combine 1 cup thinly sliced red cabbage, 1/8 cup shredded carrots, 2 tbsp finely chopped cilantro, 2 tbsp Greek yogurt, 1/4 tsp cumin, 1/4 tsp garlic powder, 1/4 tsp sea salt, 1/4 tsp apple cider vinegar, and lime juice.
Place in fridge until ready to use. Slaw can be made up to 3 days in advance and stored in an airtight container until ready to use.
Tortillas:
Option A: If you have a gas stove, set burner to low and set directly on the grate for 1-2 minutes per side until toasted. **Keep a close eye on these so they do not burn.
Option B: If you do not have a gas stove, heat 1 tbsp avocado oil in a skillet. Once oil is hot, place tortillas in the skillet, one at a time. Cook for 30 seconds-1 minute on each side until lightly fried. **These will not brown, they will just get crispier
Assembly:
Set tortillas onto plate (2 per person)
Place fish from half of a filet into each tortilla – about 4-5 slices of fish
Top each taco with 2 tbsp of cabbage slaw
Finish each taco with 2 tbsp fresh mango salsa
Optional: Garnish with additional cilantro and lime
Tired of dinner taking forever to make? Here is a quick 15 minute dinner recipe that is healthy, light, and delicious for nights when you don’t really feel like cooking. This recipe can also be transformed into my delicious mahi-mahi tacorecipe.
Blackened Mahi-Mahi with Mango Salsa served over Roasted Asparagus
1/2 jalapeno, finely diced (remove seeds for a milder salsa, leave them if you want a more spicy salsa)
1/2 shallot, finely diced
1/2 small red bell pepper, finely diced
1/4 cup cilantro, finely chopped
1 tsp Trader Joe’s Chili Lime seasoning
Juice from 1/2 lime
Blackened Mahi-Mahi:
4 Mahi-Mahi filets (I used frozen wild-caught Mahi-Mahi filets from Trader Joes) **If using frozen filets, thaw first in cool water for about 20-30 minutes
Any blackening seasoning (I used a local seasoning by Spicin’ and Dicin’ called “Once You Go Black”) **I LOVE their seasonings, they have so many great spice blends. I am not affiliated with them in anyway, but they make excellent spices and this is a wonderful time to support a local business! I have bought a bunch for myself and for gifts. Be sure to their spices out, you won’t regret it!
2 tbsp avocado oil
1 tbsp grass-fed butter
Roasted Asparagus:
1 bunch asparagus
3 cloves garlic, finely chopped
2 tbsp olive oil
Juice and zest from 1/2 a lime
1 tsp sea salt
1/2 tsp ground black pepper
2 tbsp grass-fed butter, cut into fourths
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Recipe:
Mango Salsa:
Combine diced mango, jalapeno, shallot, red bell pepper, 1/4 cup cilantro, 1 tsp chili lime seasoning, and juice from 1/2 lime. Stir and place in fridge to incorporate flavors while cooking. You can also prep this up to 3 days in advance and store in an airtight container until you are ready to use.
Roasted Asparagus:
Line a baking sheet with aluminum foil and set the oven to 400 degrees.
Break the bottom end of an asparagus spear off, cut the remaining spears where that one broke (this gets rid of the tough ends).
Drizzle 1 tbsp olive oil onto baking sheet and spread asparagus on the sheet.
Top asparagus with minced garlic, lime zest and juice, 1 tsp salt, 1/2 tsp black pepper, and remaining 1 tbsp of olive oil.
Place a fourth of the pad of butter on top of each quarter area of asparagus.
Place in the oven on the top rack for 8 minutes. *Begin cooking fish after 6 minutes.
Turn oven to 450 degrees and cook for an additional 4 minutes or until fork tender.
Optional: Sprinkle additional salt, pepper, and a squeeze of fresh lemon to taste
Remove from oven and place onto the bottom of each plate for serving.
Blackened Mahi-Mahi:
Drizzle avocado oil in skillet (I used cast iron) and heat over medium-high heat.
Pat fish dry with paper towel.
Coat all sides of the fish filets in blackening seasoning.
Once oil is hot, place fish filets in skillet – being sure not to overcrowd the pan
Allow to cook on the first side for 3 minutes.
Using a spatula, carefully flip fish over, add 1 tbsp butter to the pan, and cook fish on the second side for an additional 2-3 minutes. Cook until fish is white and flakes easily with a fork.
Remove from pan and serve over roasted asparagus and top with mango salsa.
This delicious muffin recipe is great for a make-ahead breakfast or an on-the-go snack! These healthier banana muffins are consciously made using bananas, almond butter, and almond flour instead of oil, butter, and all-purpose flour, so they can be enjoyed anytime!
1/2 cup semi-sweet chocolate chips (Use Lily’s for Paleo and Vegan)
Topping: Additional sliced almonds, chocolate chips, and almond powder
Recipe:
Preheat oven to 350 degrees.
In a medium-sized bowl, mash 2 large bananas. Add in 1 egg, 1/2 cup almond butter, and 1 tsp vanilla extract. Mix together until egg is fully combined and you have a smooth mixture.
In a separate bowl, whisk 1 1/2 cups almond flour, 1 tsp baking soda, 1/4 tsp baking powder, 1/2 tsp sea salt, 1 tsp cinnamon, 1/4 tsp nutmeg, and dash of ground cloves.
Mix dry ingredients in with the wet ingredients, stirring until fully incorporated.
Fold in 1/4 cup sliced almonds and 1/2 cup chocolate chips.
Pour mixture into an oiled muffin tin or muffin liners, splitting batter evenly into each of the 12 liners, filling about 2/3 of the way.
Top each muffin with a couple chocolate chips, sliced almonds, and a sprinkle of almond powder before baking.
Bake for 18 minutes. After 18 minutes, insert a toothpick and if it comes out clean (minus the melted chocolate chips), they are finished cooking.
Enjoy warm or make ahead for a quick breakfast or on-the-go snack!
**Store banana muffins for up to 3 days at room temperature. They will keep best when stored on a plate, loosely covered with foil, not in a sealed container.
These lightened up chicken enchiladas use zucchini strips instead of tortillas, Greek yogurt, and a healthier, homemade enchilada sauce. I love chicken enchiladas so much, but let’s be honest – they aren’t the best for you. This recipe is a perfect way to make a favorite meal become guilt free, while getting an extra serving of veggies in. This is sure to become a favorite recipe in your house and you will hardly miss the tortillas!
This post may contain affiliate links. Please read mydisclosure policy.
Kitchen Gadgets We Love for this Recipe:
Mandoline Slicer – This is a must have for this recipe. I tried to make this same recipe without a mandoline and sadly it just didn’t work. It is nearly impossible to slice the zucchini to the correct thickness without a mandoline. This was something I personally put off purchasing for a long time, and now that I bought one, I can’t imagine not having one. It really does make slicing a million times easier!
KitchenAid Mixer – I actually use this to shred the chicken (in addition to using it for baking). Though you can shred chicken without a stand mixer, it is so effortless to use one. Simply throw in the bowl, use the beater blade, and turn to medium for a couple of minutes. You will have perfectly shredded chicken every time! One of the amazing, lesser known features of the KitchenAid mixers.
Ingredients:
1 rotisserie chicken (about 2 cups of chicken), shredded
1/2 cup green onions, thinly sliced
1/3 cup fresh cilantro, finely chopped
4 oz can diced green chilies
1/4 cup grass-fed Greek yogurt
1 1/2 cups grass-fed cheddar cheese
3 large zucchini
Sea salt
Optional garnishes: avocado, Greek yogurt, cilantro, and green onions
Enchilada Sauce:
2 tbsp avocado oil
2 tbsp whole wheat all-purpose flour (you could use another flour to make this gluten-free)
2 tbsp chili powder
1 tsp ground cumin
14 oz organic low-sodium chicken broth
8 oz tomato sauce
1 tsp sea salt
1/2 tsp garlic powder
Recipe:
Zucchini Wraps:
Using a mandoline (I have this one and love it), set to .05 mm thickness. Cut off both ends of zucchini and slice on mandoline lengthwise. **You need to have a mandoline to do this effectively. I tried really hard without one and it just did not work.
Lay zucchini slices onto paper towels and sprinkle generously with sea salt. **See photo
Allow zucchini slices to sit while you prepare the filling and enchilada sauce. (This step is very important because it releases the water from the zucchini before baking)
Once ready to use, pat zucchini slices dry.
Extracting Water from Zucchini Slices
Enchilada Sauce:
Turn the stove to medium-high heat. Whisk 2 tbsp avocado oil, 2 tbsp flour, and 2 tbsp chili powder together to make a roux. Allow to cook for 1 minute to cook off flour taste.
Add in 8 oz tomato sauce, 1 tsp cumin, 1 tsp sea salt, and 1/2 tsp garlic powder. Stir together until fully incorporated
Stir in 14 oz chicken broth and allow mixture to come to a boil.
Once the sauce boils, reduce heat to low.
Allow sauce to simmer for 20 minutes, stirring occasionally.
Remove from heat and set aside.
**I often double the sauce recipe because we LOVE the sauce and always want extra. The sauce also freezes well and is a great sauce to have on hand during a busy week. When you want to use the sauce, just reheat over medium-low heat, stirring frequently.
Enchilada Filling:
Combine the shredded chicken, 1/2 cup green onions, 1/3 cup chopped cilantro, 4 oz diced green chilies, 1/4 cup Greek yogurt, 1 cup shredded cheese, and 1/2 cup enchilada sauce. Stir together until well combined.
Enchilada Filling
Filling Placement
Completed Zucchini Rolls
Enchilada Assembly:
Preheat oven to 350 degrees.
Spread 1/2 cup enchilada sauce on the bottom of a glass baking dish.
Lay out four zucchini slices, slightly overlapping them lengthwise. This should make what would be the width of a regular tortilla. **See photo above for steps 3 and 4
Place about 1/4 cup of filling near the end closest to you of the zucchini wrap. Roll away from you until you have wrapped zucchini around filling completely to form a roll.
Put zucchini roll into the pan seam side down. **See photo above
Repeat steps 4 and 5 until you have used all of your filling
Pour remaining enchilada sauce over top
Top with remaining 1/2 cup shredded cheese (plus more if you would like)
Bake for about 20 minutes until cheese is bubbly and zucchini is tender.
Garnish with Greek yogurt, sliced avocado, sliced green onions, and cilantro
Serve immediately with a side of cauliflower rice (or rice of choice) and enjoy!
This quiche is made with an almond-coconut flour crust, dairy-free milk, and nutritional yeast. It is a lightened-up version of the classic garden quiche. This super easy recipe is perfect for a family brunch, comforting weekend breakfast, or meal-prep for the week.
This post may contain affiliate links. Please read mydisclosure policy.
Kitchen Gadgets We Love for This Recipe:
KitchenAid Mixer – I have the Artisan Series 5 quart stand mixer in aqua sky and I absolutely love it! I got this as a gift two Christmases ago and I use it regularly. It is obviously great for baking, but I use the attachments to make fresh pasta and the beater blade to shred Instant Pot cooked meat. After having had a hand mixer for ten years prior to this, I can tell you, it has truly made baking and cooking way easier!
9 1/2 inch Pyrex Pie Plate – It is an oldie, but a goodie. I have had this same Pyrex dish for 10 years and it belonged to my parents prior to that. It is one of those things that is good to have on hand and lasts forever!
Silicone Baking Mat – This is something that is great to have in your house, especially if you are a frequent baker. This mat has measurement lines on it to help with rolling out crusts and making cookies to the correct size. It also has unit conversions on it to make it easier while baking. Definitely a great purchase if you want to make baking a little easier!
Adjustable Rolling Pin – An adjustable rolling pin takes all of the guesswork out of how thick you are rolling something out and ensures that you get an even thickness throughout. This is so helpful when you are rolling out pie crusts and traditional sugar cookies. You can select the ring of your desired thickness and just roll away to the exact thickness you want, no thinking involved!
Ingredients:
Savory Quiche Crust:
1 cup super-fine blanched almond flour
1/4 cup coconut flour
1 large egg
2 tbsp grass-fed butter, softened (replace with vegan butter or olive oil if dairy-free)
1 tbsp nutritional yeast
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp dried rosemary
1/2 tsp sea salt
Avocado oil (or other similar oil) for greasing the pan
Savory Almond-Coconut Flour Quiche Crust
Quiche Filling:
4 large eggs
1/4 cup unsweetened plain almond milk
1/4 cup baby spinach, chopped
1/2 cup baby bella mushrooms, roughly chopped
1/2 cup sweet yellow onion, diced
1/4 cup fresh parsley, finely chopped
1/8 cup cherry heirloom tomatoes, cut into round quarters
1/4 tsp crushed red pepper
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp thyme
1/2 tsp black pepper
1/2 tsp sea salt
1 tbsp nutritional yeast
1 tbsp Vegan parmesan cheese (can substitute with regular parmesan cheese or additional nutritional yeast)
6 small chicken breakfast sausage links, diced (Omit for vegetarian or substitute with another meat of your choosing- anything will work here!)
Combine 1 cup almond flour, 1/2 cup coconut flour, 1 tbsp nutritional yeast, 1/2 tsp sea salt, and 1/4 tsp of onion powder, garlic powder, and rosemary in a mixing bowl. Add in one egg and 2 tbsp softened grass-fed butter (or oil) into the mixer and combine on medium speed until it forms a dough. (I use my amazing Kitchen Aid Mixer for this, but it could also be done with a hand-held mixer.) Dough should form a ball when it is finished.
Place dough ball onto a silicone mat and roll out into a 9 inch circle that is about 1/4 an inch thick. **This dough will not roll out perfectly, but it is very forgiving. Simply press back together if it breaks apart. Peel dough off the mat and place into the pie pan. Again, the dough may break as you do this step, but that’s ok! Just press the dough back together and up the sides of the pie pan until the dough is evenly distributed and about 1/4 an inch thick across the pan. The dough should go about 3/4 of the way up the sides of the pan, but not over the top edge. This will prevent overbrowning, since almond flour tends to brown a little quicker than traditional flour.
Using a fork, poke 8-10 holes in the bottom of the crust to prevent puffing in the oven.
Place in oven on the middle rack and bake for 10 minutes. (Bake for an additional 5-8 minutes, if you would like it to cook all the way through). Remove oven and set aside.
Quiche Filling:
Turn stove to medium heat and add one tbsp olive oil to a saute pan. Once oil has heated, add in 1/2 cup chopped onion and 1/2 cup chopped mushrooms along with a pinch of sea salt and black pepper. Saute for 3-5 minutes until softened. Remove from heat and set aside to cool.
Crack four large eggs into a bowl, whisking with 1/4 cup unsweetened almond milk.
Whisk in sea salt, black pepper, crushed red pepper, onion powder, garlic powder, thyme, Vegan parmesan cheese, and nutritional yeast.
Stir in 1/4 cup chopped spinach, 1/4 cup finely chopped fresh parsley, sauteed mushroom and onions, and diced chicken sausage.
Pour the egg mixture into the pie crust. Arrange the heirloom tomatoes on top of the quiche filling.
Place in the oven at 350 degrees for 30-35 minutes. Keep an eye on it starting around 25 minutes since ovens vary in temperature. Once the eggs are cooked through and the center springs back, it is done cooking. Remove from oven and let cool for 5 minutes to finish setting.
Cut with a sharp knife and serve immediately or save for an easy on-the-go meal!
**If reheating, microwave for about 45 seconds on medium heat and enjoy!
Partners in Cooking 