Grain free Biscuits – OMG!

I was wandering through Costco… I’m not normally a wanderer!  As a single parent mother of 3 running a busy fabulous business I practically gallop from place to place.  On this day though I was getting my new winter tires on and had 1.5hrs to spend in Costco….  I wandered the book aisle and came across Paleo Comfort Foods.  I flipped it open and the first thing I saw was Coconut Tortilla’s… OMG, SOLD!

I did the rest of my shopping and sat down in the food court among all those eating Pizza’s, Hot Dogs and Icecream and read my new cookbook.  I made my first recipe today…  It was a hit!

I did tweak a little since I didn’t want to have 6 egg yolks waiting for a home (recipe called for 6 whites) + I increased the butter a little bit so they’d be more moist, more like my mama’s!  They’re not the light and fluffy wheat biscuits, more of cross between a regular and cornmeal biscuit.  They hold up well, we had them toasted and topped with coconut butter for breakfast.  Would be a great base for an eggs benny too!!

  • 3 eggs, whisked until very frothy
  • 1/4 cup coconut flour
  • 3/4 cup almond flour
  • 2 tsp Epicure’s baking powder
  • 3 Tbsp butter or coconut oil
  • a few grinds of Epicure’s Chili Garlic Salt
  • Grated Cheddar (I put 1/2 cup into the batter and more on top) – omit cheese if you want

Mix flours, salt and baking powder.  Cut in cold butter with your pastry blender or a fork.  Put into the fridge until butter is re-chilled.  Add cheddar, mix in eggs until just combined.  Form into biscuit shapes, pop onto your parchment paper covered baking sheet and bake at  for 12 minutes.


Roasted Red Pepper & Goat Cheese Salad

I was in the mood for crunchy & savory.  I had leftover chicken so voila, 5 minutes later and i was eating!

  • A whole mess of romaine
  • Jarred Roasted Red Pepper, sliced (mine had a touch of sugar since they were pickled)
  • A couple handfuls of leftover chicken
  • Your fav dressing – I love Epicure’s Balsamic or Italian for this!
  • Goat cheese crumbled from the log with a fork

That’s it. Chow down!




Chewy DANGER Bars!

This was adapted from TGI Paleo who adapted it from someplace else.  DO NOT MAKE THESE!  Nuff Said!


  • 2 cups Nuts, I used the Mixed Salted from Costco
  • 1 cup Unsweetened Shredded Coconut
  • 2 Tbsp Melted Butter (or coconut oil)
  • 3 Tbsp Maple Syrup
  • 1 tsp Epicure’s Vanilla
  • 1/2 tsp Epicure’s Cinnamon

One cup at a time put your nuts through the food processor until you had a medium meal (just until there are no more big chunks).  If you overgrind you’ll get nut butter!  Add into mixing bowl with all other ingredients for crust.  Combine.  Microwave 1 minute (or heat on stove, I was in too much of a hurry).  You don’t have to heat it although it helps your coconut to soften up.  Press into 9×9 pan.


  • 1 cup Epicure’s Dark Chocolate Chips
  • 2 Tbsp Butter (or coconut oil)
  • Coconut for Garnish

Put your chocolate and butter into your small Epicure steamer and microwave for 1 minute.  Stir.  Spread onto base, sprinkle with coconut.

I dare you to put this in into the fridge to firm up before you start eating it!


Paleo Tartar Sauce

This is so simple and delish and not sweet like so many are!

  • 1/2 cup paleo mayo
  • 2 Tbsp chopped dill pickles
  • 1/2 tsp Epicure’s Lemon Dilly Mix
  • 1/2 tsp Epicure’s 3 Onion Mix
  • 16 Capers
  • A pinch of Tarragon (or Epicure’s discontinued Dijon Tarragon Mix if you have it!)
Tartar Sauce - My ingredients!

Tartar Sauce - My ingredients!

Combine  all, add salt and pepper if needed.  Devour with your fav fish!

Chewy Roasted Tomato’s

Ya, I’m no Caveman George (http://www NULL.facebook and my pictures suck (he’s a genius in the kitchen and with a camera) although these tasted AWESOME!

I did a big bowl of Roma’s and random Beefsteak’s from my garden.  The meatier your tomato’s the better.

Roasted Tomatoes - Before

Roasted Tomatoes - Before

These are a SUPER WOW. I think I ate 1/4 of the tomato’s between start and finish

  • Tomato’s
  • Olive Oil
  • Epicure’s Pesto Seasoning
  • Epicure’s 4 Pepper Blend

Cut your tomato’s into wedges, pull out the seeds with a finger.  Toss with a touch olive oil and a nice sprinkle of Pesto Seasoning and a grind of 4 Pepper Blend.  Pop into a 300 oven forever.  If they release a lot of moisture pour it off (save to add to soup or salad dressing) and pop back in until dried and a bit chewy.  It will take a long time.  Deal with it.

Roasted Tomatoes - Seasoned

Roasted Tomatoes - Seasoned