Last Sunday, I went into the kitchen with no plans on what I was creating. I just pulled out what sounded good, tweaked as I went, and scribbled it all down on a pad of paper we keep in the kitchen drawer. I didn't wash a single dish as I went, and I got cinnamon & almond flour all over the counters.
One of my favorite guilty pleasures (that is not even remotely Paleo friendly in any way) would have to be a Starbucks breakfast sandwich. I'm not sure if this is because I associate Starbucks treats with time spent with my BFF (aka Mom) or if it's because they're just salty, cheesy, savory and delicious. Probably a combo of both.
Anyway, you guys know I'm all about creating a Paleo answer to my favorite guilty treats- so here's one to help you out with that breakfast sandwich fix.
I've been really into cashews again lately for making basically ANY dish turn creamy & delicious.
They're the best for dairy-free swaps like cheesecakes & creamy sauces. But, I was craving something a little different- something even more savory. And the thought of that cheesy cashew creaminess paired with somethin' spicy... just sounded too good!
Anyone else a once-fan (or current... no judgement) of those giant poppyseed muffins at Costco? There was a time in my childhood where those big guys were a breakfast staple.
While the days of Costco baked goods may be long gone in our house, I still LOVE that "poppyseed muffin" flavor. So, I decided to recreate them Paleo-style!
During one of my recent rounds of Whole30, I picked up the compliant variety pack of sauces from Tessemae's. I figured I'd give them each a shot in different recipes and see which were my favorites-- the ones worth repurchasing. Turns out they were basically ALL a hit, but this buffalo sauce.... TOO GOOD.
Winter weather, an ever-hungry boyfriend, and the Super Bowl: three reasons I felt the timing was just right for another chili recipe!
This one is just as easy & just as Paleo as my good ol' "All American Crockpot Chili", but brings a little "I'm ready for summer time" flair with sweet pineapple cooked in to that savory base.
In fact, this one is Whole30 compliant as written in the recipe- no need for changes!