Recipe: Bacon Butter Biscuits

In my recent post, Foods We Love and How to Let Them Go, I challenge readers to ditch the foods that don't contribute to their highest expression of vitality,

specifically, gluten and dairy. While I can swear up and down that life is not over when you remove these foods, this recipe is all about proving it!

Thanks to a specific request from one of my email subscribers, I bring to you...

Butter* Bacon Biscuits!

2 ½ cups almond flour ½ teaspoon sea salt ½ teaspoon baking soda 2 eggs 1 TBS honey

½ cup butter (that’s 1 stick, softened) or coconut oil

4-6 slices of cooked bacon, chopped

*I realize that butter is dairy, but you can read more about why I make it an exception in my diet here.

Preheat oven to 350 degrees. Combine dry ingredients in a medium-sized bowl. In a large bowl, combine eggs and honey. Add the dry ingredients to the eggs and honey and stir gently until combined. Dice the stick of butter and cut it into the dough, along with the bacon. This is like criss-crossing two knives over and over again. It's ok to see small chunks of butter in the dough. It makes the texture of your biscuit wonderful.

For an artisan-style biscuit, drop by large spoonfuls onto a parchment-lined cookie sheet or you can use a glass to press out circle-shaped biscuits after rolling out the dough. Bake for 15-18 minutes, until browned on edges. Serve warm.

These tasty Bacon Butter Biscuits are good any time of day:

Breakfast - Slice one open and insert a perfectly cooked egg.

Lunch - Enjoy with a nice bowl of soup.

Dinner - Instead of a gut-busting bowl of pasta with bread, make spiralized veggies or spaghetti squash with homemade marinara and a Bacon Butter Biscuit!

Once you get the hang of swapping out dairy and gluten with alternative ingredients, your go-to comfort foods will make you feel as wonderful as they taste.

For more recipes like this one, subscribe to my weekly newsletter. And be sure to reach out with questions or requests in the comments below. We'd love to hear from you.

Eat in Peace!

Love,

Charlotte

Recipe of the Week: Veggie Meatloaf...for Breakfast!

Looking for some breakfast variety beyond bacon and eggs? If you've been reading my blog, you already know that if you want to increase your vitality, you've got to ditch the sugar cereal and protein shakes, but what else is there?

My favorite trick for changing things up in the morning and getting a healthy (and easy) start to my day is serving up some nutritious leftovers from last night's dinner. One of my all-time favorites is this veggie meatloaf. It's not only a great way to start your day, but also a good way to get some extra veggies in both you and your kiddos.

Grain-Free Vegetable Meat Loaf

1 ½ pounds grass-fed ground beef

1 egg from pastured chicken

1 medium fresh tomato or ½ cup tomato juice

1 medium onion, cut in pieces

Sprig of parsley

1 stalk of celery, cut in pieces

Small amount of green pepper

1 carrot, cut in pieces

Salt and pepper

Place tomato or tomato juice into blender first. Push down on tomato to release juices so that blender blades will turn easily. Add egg and blend for a few seconds. Add remaining vegetables and blend until fairly smooth. Empty blender contents into bowl and mix well with ground beef. Season with salt and pepper. Form mixture into a loaf and place in a shallow pan. Spread top with organic ketchup and dried parsley. Bake at 350 degrees for about 1 hour.

When you are ready to serve the leftovers, the easiest thing to do is cut slices of the meatloaf and over medium heat, fry it in a pan in your favorite healthy oil: butter, ghee, olive oil, coconut oil or lard will all work wonders!

This recipe came from Elaine Gottsschall's Breaking the Vicious Cycle (p118). This book is about the Specific Carbohydrate Diet (SCD). For those of you who follow the GAPS (gut and psychology syndrome) diet from Natasha Campbell-McBride, Elaine is her predecessor. When I discovered Dr. Campbell-McBride's work, I then read Elaine's book, and I didn't regret it. It is a wonderful book about digestion AND has amazing recipes.

Do you have a favorite breakfast recipe we all should know about? Pretty please, share it with us in the comments below.

Be sure to subscribe to my email list if you want more recipes, nutrition and herbal resources, and no-bullshit advice for living your best life.

Recipe of the Week: Vanilla Chocolate Chia Pudding

Aside from being ultra-tasty, chia seeds are one whole food supplement that we all should be waking up to! Incredibly high in omega fatty acids, and an excellent source of calcium, we can count on the benefits of chia seeds to boost our vitality.

Here's a fun fact - chia seeds absorb 9 times their weight in water so they create a gel - not too many foods can boast this quirky transformation. Take into account all their awesome fiber and amino acids essential for breaking down proteins into fuel, and you'll agree these little seeds pack a pretty nutritious punch! You can always add them to smoothies, or sprinkle them on salads or fresh fruit, but we've gone all the way here, creating a Vanilla Chocolate Chia Pudding that acts like a healthy breakfast food, but tastes like dessert.

You'll need:

3 cups homemade cashew creamer, plus 1/2 cup water (see our video here)

1 TBS vanilla extract or 1 tsp Vanillamax from Bulletproof

1/4 cup maple syrup

3 TBS organic cocoa from the Forest Wyfe

Pinch of sea salt

1/2 cup chia seeds

Place all ingredients in Vitamix, except the chia seeds, and blend thoroughly. Place chia seeds in a large bowl and pour the chocolate milk over them; stir well and place in fridge. Remember to stir at least once before it sets up to keep the seeds from clumping. You can get creative with the ingredients, adding cinnamon, cardamom, ginger, cloves or whatever spices you like; even orange zest would be nice.

*You could also use 3 1/2 cups homemade pecan milk or full-fat coconut milk in place of the cashew creamer. I do not recommend even good quality store bought nut milks for this recipe. I tried it one time because I was looking for a shortcut and the final product had a very weird watery texture to it. Homemade is best!

We all know how healthy these chia seeds are, but that's no reason to take our sweet bowl of mush too seriously. Have fun with this one, folks! And as always...Eat in Peace!

Love,

Charlotte