I’ve been working on this recipe for paleo biscuits and gravy for nearly a year. Granted, it’s taken a year because this isn’t something that I regularly make. Since becoming paleo I haven’t found a decent biscuit recipe that I’d be proud to serve. They’re generally either dense and chewy or dry and sandy. They’re … Read more
I love recipes that have multiple uses. If you have any sausage leftover from my Autoimmune Paleo Breakfast Sausage you can cut it up and sauté it with some vegetables for a quick dish. Although eggs are not AIP they are one of the first introductions. So if you tolerate them you can try Scotch … Read more
When I think of breakfast sausage I always think of Jimmy Dean sausage. That’s the flavor I grew up with and I’ve always been disappointed when I’ve ordered sausage in a restaurant that didn’t taste like theirs. So when I set out to create a breakfast sausage their flavor is what I was aiming for. … Read more
Definition of Carnitas From Epicurious.com carnitas[kahr-NEE-tahz] Mexican for “little meats,” this dish is simply small bits or shreds of well browned pork. It’s made from an inexpensive cut of pork that’s simmered in a small amount of water until tender, then finished by cooking the pieces in pork fat until nicely browned all over. In … Read more
If you’ve ever followed autoimmune paleo (AIP) it is a shock to the system when you first begin. Although I was a pretty good cook before AIP the restrictions of AIP made me feel like I had to learn how to cook all over again. I became bored with food and I was a bit … Read more
I first learned the concept of a meatza from Melissa Joulwan, author of Well Fed. What is a Meatza? It’s a pizza made with a meat crust. It’s perfect for anyone who’s looking for a keto or paleo supreme pizza. While I can’t take credit for the Meatza concept I do take credit for these … Read more
