These Bacon Cheddar biscuits are also dairy free and are ready in less than 90 minutes (with rise time).
To Grandmother’s house we go…
To bring only the best biscuits! So, let’s get started!
I came across this recipe when looking for biscuits and tried a few, with many flopping, but when I came across Life After Wheat’s Gluten Free CloverLeaf Rolls I felt compelled to give them a try and luckily they turned out great!
For the second batch, I put my own spin on it, and made the recipe the one I have provided. To add a bit more of personal flair to the recipe I used dairy free whipped butter, dairy free cheddar cheese, and breakfast’s favorite friend bacon!
Which is a great flavor combo, but also a great 100% dairy free combo as well.
Here’s What You’ll Need
All purpose gluten free flour (I used Bob’s Red Mill 1:1 Gluten Free all purpose flour, I recommend this brand or King Arthur. If you use a different brand you may need to use more or less as every blend is different.)
1 large egg
Whipped Dairy free (or normal butter) + more for brushing
1/2 cup shredded dairy free cheese (I used Violife cheddar)
Feel free to throw on a red jacket or dress to channel pure Red Riding Hood vibes…I can guarantee you the biscuits will taste 20% better if you do!
Keep It SIMPLE
These biscuits are very easy to make, but can easily be made dry if you add too much flour. It’s important to add enough water to the dough to make the consistency a bit on the watery side. The image above shows what the dough should look like (consistency wise). As a reminder, if you use a different brand you may have to alter the amount of water you add.
If you’ve baked gluten free before, then you know the flour has a tendency to dry out very easily. That is why it’s important to add more water to anticipate the absorption of the moisture from both the water and the butter.
The Key To The Perfect Gluten Free Pull Apart Roll
When adding the dough to your muffin tin, roll the dough into any size you would like, just make sure it fits the muffin tin snugly with 3 rolls of dough in it. Mine were about 1-1/2 inches big.
I would recommend making the dough balls on the smaller side as you don’t want the dough excessively overflowing the muffin.
If you find your dough is hard to roll because it is sticky (it should be) I would recommend spraying non-stick spray on your hands or rubbing an oil of some sort to help you mold the dough.
Let These RISE
There isn’t much rise time needed for these, but it’s important to:
Mix the yeast with a bit of water (about 2 TBSPs) before adding it. This will make the yeast more effective at doing its job.
Cover them in plastic wrap and store in the fridge for at least 25 minutes.
After The Gluten Free Bacon Cheddar Pull Apart Biscuits have completed their 25 minutes in the fridge to rise you may uncover them and bake at 350 degrees for 15-18 minutes. Allow the biscuits to cool for 15 minutes and then enjoy!
The easiest and simplest dairy free and gluten free biscuits that you’re grandma (and everyone else) will love!
1 3/4 cup + 2 Tbsp all purpose gluten free flour (I used Bob’s Red Mill 1:1 Gluten Free all purpose flour, I recommend this brand or King Arthur. If you use a different brand you may need to use more or less as every blend is different.)
1 Tbsp instant yeast + 2 TBSPs warm water
1 Tbsp sugar
1/4 tsp baking powder
3/4 tsp salt
Heaping 1/4 tsp garlic powder
1 large egg at room temp. You can also take an egg from the fridge and submerge it in warm water for a few minutes and this should do the trick.
Heaping 1/2 cup of melted whipped Dairy free (or normal butter) + more for brushing
1/2 cup shredded dairy free cheese (I used Violife cheddar) but feel free to use normal dairy cheese if you prefer
4–6 Slices of cooked bacon. This may vary as you and your guests may have a preference when it comes to bacon
Preheat the oven to 350 and spray a muffin tin with non-stick spray. When done, set aside.
Mix the yeast with 2 TBSPs of warm water (key word here being warm) if you add hot water it will kill the yeast resulting in rise-less dough. Set aside for 5-8 minutes.
Add all dry ingredients (flour, garlic powder, sugar, bacon, baking powder, salt) into a large bowl. When measuring a flour use a straight edge to ensure you are not adding too much flour.
Melt the butter in the microwave for 30 seconds. When done, let it cool for a few minutes until it is warm.
Add the rest of the water (1/2 cup) and mix it with the butter, yeast, and egg until it is combined.
Add the wet to the dry and mix until no flour pockets are visible. Your dough should be very sticky. if it is on the thicker side add a little more water.
Using your hands, roll the dough into a ball. Spray your hands with non-stick spray or cover them in oil to help the dough not stick to your hands. You should have three equal balls of dough fitting snug into each muffin tin. When done, you will have 9-10 muffin tins full depending on how big you made the dough balls.
With a small brush (pastry or rubber), spread the additional melted butter on the rolls. This will great flavor!
Once the dough is used up, wrap the tin with plastic wrap and store in the fridge for 25-30 minutes. Be sure the plastic is tight enough to not let air out.
Once the dough has risen, bake in the oven for 15-18 minutes. The biscuits should be ready once they brown a tad and have no dough residue visible when pricking them with a toothpick.
Let the biscuits cool for at least 15 minutes and serve!
My low carb Buffalo Dip is packed with protein and flavor! It’s the perfect appetizer to enjoy at a game day potluck or a yummy lunch to pair with crackers or carrots and celery.
Here’s the Deets on this Healthy Recipe
To make this yummy dip you’ll need greek yogurt and cream cheese for the bulk of this recipe. The greek yogurt will be where we will get the added protein in addition to the chicken.
I swapped out the sour cream in this recipe with greek yogurt to boost the protein content and reduce the fat content as well.
I kept the classic parts of this dip the same though by using the buffalo sauce as the key for doctoring this up along with the cheese. You can certainly choose a lower fat cheese such as mozzarella, but for this recipe I used my favorite cheese, which is a 4 cheese blend.
Here’s The Key Ingredients:
Cream cheese (softened)
Cheese of choice
You are going to need a pretty large bowl for this recipe as the yield is a generous 8×8 dip that is Thick.
I would also recommend getting some carrots, celery, and crackers to pair with this as it makes for a great crunchy combo!
It’s Super Simple
This dip is by far one of the quickest recipes you can make for a potluck or even as a part of your meal prep for the week.
It’s as simple as
Let the cream cheese soften and combine everything in a bowl
Spread the contents from the bowl in an 8×8 pan and add half the shredded cheese on the first layer
Pour the remaining batter into the 8×8 pan and top with the rest of the cheese and bake for 30 minutes
Let cool and garnish with green onions
Bam, just like that a Low Carb Buffalo Dip is done!
This Tofu recipe involves crispy Tofu, fresh squeezed oranges, and has over 21 grams of protein in it! It’s gluten free, dairy free, and vegan!
As you can see it’s the near perfect dish to have for when you have someone new over and you’re not sure if they’re allergic to anything, because nowadays you can never be sure.
How to make Crispy Tofu
The secret here involves 2 main components:
1.You’ll need an air fryer to achieve next-level crispiness.
2. Take out as much moisture from the Tofu as possible. This can be done by pressing the tofu with a paper towel.
3. Cut your tofu into small cubes (about 1 inch by 1 inch) you should be able to achieve a crispy outer layer and cooked inner layer, all while everything is cooked evenly.
4. To season the tofu I recommend adding 3/4 Tbsp of Tamari sauce and 3/4 Tbsp of Sesame oil and a few dashes of garlic powder. This isn’t mandatory but I recommend it as it will enhance the overall flavor profile of the dish. You can try adding a full Tbsp, but I tried to add the least amount of liquid possible in order to not add too much moisture to the tofu.
Here’s the deets on what you’ll need:
Tamari sauce (or soy sauce) for the sauce and Tofu
Garlic cloves and powder (powder for the Tofu)
Corn starch + water mixture
Brown sugar (or coconut sugar)
Juice from oranges or cuties ( I used about 4 cuties since this is what I had on hand)
Optional: Sesame oil (This is for the air fried Tofu)
The key to making this a lower sugar sauce is using juice from an orange and not orange juice that may be loaded with added sugar.
How To Make The Sauce
1. Roast the garlic in a skillet over medium heat.
2. Add all the remaining sauce ingredients except for the corn starch and water mixture.
3. Stir in the cornstarch and water mixture and lower the heat to low and simmer for a few minutes. The sauce will thicken during this time. If you prefer a thicker sauce you may add more cornstarch and if you prefer a thinner sauce you may add more water.
After the sauce is prepared simply add in the air fried Tofu to the sauce in the skillet and coat the tofu evenly.
Then, serve over rice and top with green onions and sesame seeds to bring the dish together.
A simple, crispy, and flavorful healthy vegan and gluten free orange tofu dish that will keep you coming back for more!
2 blocks of firm tofu
3/4 Tbsp Tamari (or soy sauce if not gf)
3/4 Tbsp sesame oil
dash of garlic powder
4 cloves of garlic minced
2 1/2 Tbsp Tamari
2 Tbsp rice vinegar
3/4 cup water
1 large naval orange juiced (about 1/3 cup juice)
1 Tbsp + 2 tsp coconut sugar
1 Tbsp truvia baking blend (or sweetener of choice)
2 1/2 Tbsp cornstarch + 1 1/2 Tbsp water mixture
Optional: green onions and sesame seeds for garnish
Drain the moisture from the tofu with paper towels. Press the tofu onto the paper towels until there is little to none left.
Cut into small 1 inch by 1 inch cubes and transfer to a bowl.
Add the remaining ingredients into the bowl and mix up the Tamari, sesame oil, and dash of garlic powder until it is evenly coated.
Put in the air fryer at 400 and cook for 25-28 minutes shaking it every few minuted to ensure they cook evenly. If you like them very crispy then I would recommend cooking it on the longer end of that range. You may adjust this based on your air fryer.
When the tofu is done set aside.
Mince the garlic and cook over a skillet at medium to heat. Roast this for a few minutes until the garlic starts to appear less white.
Add the Tamari, rice vinegar, water, and juice from the orange.
Add in the coconut sugar and truvia
Mix the cornstarch and the water together in a small dish and add this mixture into the skillet with the other ingredients.
Lower the heat to low and let the sauce thicken while it simmers. Mix the sauce with a fork for a few minutes as it thickens.
Add in the tofu and stir until it is evenly coated.
Optional but recommended, add some veggies into the tofu and sauce mixture.
Serve over steamed rice and garnish with green onions and sesame seeds.
*Air fryer times are estimated as they will vary by brand
Fresh, tasty, and healthy! These 6 ingredient Tostadas are the perfect simple lunch or dinner that is packed with protein and of course guac!
You’re in a pinch! You don’t even want to eye another lean meat and vegetable meal that you’ve had for the last 3 days…
Then these Super Simple Healthy Tostadas are for You!
What do I need?
Good news! It isn’t much!
guacamole (I used good foods as i’s my favorite store bought guacamole)
Aside from a dash of salt and optional oil you should be good.
How In The Heck Do I Make A Crunchy Tostada?
Preheat your oven to 400 degrees
Spray one or both sides of the corn tortillas with avocado or olive oil non-stick spray
Add them flat onto a pan and sprinkle sea salt over them
Bake them in the oven for 4-5 minutes on each side and flip them halfway through. If you would like extra crispy tostadas bake them for another 2 minutes on each side, just watch them closely to be sure they don’t burn.
What Seasoning Should I Use?
Unfortunately, most taco seasonings you find in the store contain added sugar. Sigh, I know it’s a shame, but you are in luck! I have a natural recipe that involves zero added sugar and contains most spices you likely have in your cubboards.
2 Tbsp cumin
3 Tbsp chili powder
1.5 Tbsp paprika
1 tsp onion powder
1.5 tsp garlic powder
2 tsp sea salt
Just mix this all up in a small bowl and then store the seasoning in either a ziploc bag or in a small airtight container.
You can use any taco seasoning for this recipe though if you’re in a pinch. I know I would be lying if I said I always had my taco seasoning on deck to use at all times.
Perhaps one of my favorite things about making these is how fancy I feel eating a tostada from my couch, although I know it only took about 15 minutes.
The protein from the shrimp, fat from guacamole, and carbs from corn tortilla make for a healthy and satisfying meal that keeps me full well after that 3 PM snack attack time.
The Taco’s BFF boasting with flavor, guac, feta, and everything in between! With grams of protein you can kick your hunger to the curb!
12 large shrimp (deveined and peeled)
2 tsp avocado oil
1.5 tsp taco seasoning (my recipe for this is above, but any taco seasoning will do)
dash of sea salt
3 Tbsp guacamole (I used Good Foods Store bought Guac, and it’s the best I’ve ever had from a store)
3 Tbsp crumbled feta (I used reduced fat feta, but feel free to use whichever you like)
1 Tbsp cilantro
Preheat the oven to 400 degrees and spray the corn tortilla shells with non-stick spray on one or both sides.
Sprinkle sea salt over the corn tortillas and bake in the oven for 4-5 minutes on each side, flipping them over halfway through. if you prefer very crispy tostadas you can add another 1-2 minutes on each side but watch them carefully so they don’t burn.
While the tostadas burn heat a pan over medium-high heat with the oil. Add the seasoning to the shrimp and then add the shrimp to the pan and cook for about 2 minutes on each side. If you have larger shrimp you may want to cook them closer to 3 minutes. once they are done cooking set aside.
Chop the cilantro and set aside.
Remove the tostadas from the oven and let the tostadas cool for a few minutes and then add the guacamole to the tostadas.
Add the shrimp to the tostadas, then the feta and chopped cilantro.
These Flavorful Healthy Mexican Stuffed Peppers are filled with over 6 grams of fiber and over 35 grams of protein!
One of the best parts of this recipe is that it is very low-effort when it comes to the preparation for this dish.
How Simple Can This Really Be?
Honestly, I would consider this a lazy-girls (or guys) go-to meal prep recipe for the week. Now, you may be wondering why that is…
You see, by using salsa as the main seasoning there isn’t much more to add to the stuffing of the peppers other than the rice, beans, and turkey. All of which require minimal preparation.
I’m Busy Girl What Can I Do To Make This Easier?
Use microwavable jasmine rice from Trader Joes. It tastes amazing and also is easy on the wallet.
Wash the canned corn and beans together before adding them to the dish.
Throw everything in at once after the turkey is done cooking.
This recipe is really a matter of cooking meat, and then adding everything together over the course of 5 minutes before popping it in the oven. So, if you’re just starting to meal prep this recipe is a great place to start.
I made this recipe for a busy week I had ahead for my first week working from home. Some would argue that working from home doesn’t make meal prep necessary, but for the first week I had no idea what to expect so I had to be sure I had a healthy lunch packed just in case.
Also, is any thing better than gazing at your fridge knowing you have meals already prepped?
Yeah…didn’t think so.
If you’re looking for other gluten free healthy recipes checkout my latest posts below!
A simple, yet satisfying healthy mexican-style meal that is high in fiber and packed with over 35 grams of protein.
1 lb 99% Lean turkey
1 tsp avocado oil
4 Large Bell Peppers
1 1/2 cup Salsa ( I opt for a lower sodium variety)
2 Tbsp Cilantro
2 Tbsp chili powder
1/2 Tbsp red pepper flakes
1 tsp cumin
1 Can black beans
1/2 cup corn
1 Cup cooked rice of choice
Optional: 1/2 cup mexican-style cheese
Preheat the oven to 350.
Cook the turkey in a pan with 1 tsp of oil until it is fully cooked over medium-high heat.
Add the cilantro, chili powder, red pepper, and salsa to the pan and lower the heat to low for 1-2 minutes.
After washing the beans add the can with the turkey and cooked rice. Stir over low heat until the ingredients are incorporated and set aside.
Cut the tops off the peppers and stuff them evenly with the mixture from the pan.
Cook the peppers for 40 minutes in the oven. Then take them out and add the cheese on top of the peppers and set the broiler in your oven to high. Place the peppers with the cheese on top in the oven for 2-3 minutes, watching carefully to ensure the cheese does not burn.
Take out of the oven and let cool for at least 10 minutes.
This Honey Glazed Salmon is the perfect recipe if you’re seeking something healthy and quick! This recipe can be whipped up in under 20 minutes and is the perfect complement to a bed of rice and steamed veggies.
I admit Salmon is something I have to be in the mood for, but I’ve never been able to figure out how to season or cook Salmon the right way until now.
How Should I Cook The Salmon?
Great question! I found that the key to avoiding overcooked Salmon is to time it just right! I cook it 4-6 minutes on each side in a good pan or skillet.
As much as I love to hold on to old cookware as I detest buying new things I opted for a newer large non-stick pan, and the results were so much better compared to that on my old freshman year of college pans.
And yes…I held them for over 4 years before throwing them away and I have no shame in doing so!
Give me the Deets on the Honey Glaze!
Luckily, this Honey Glaze is made with a rather slim ingredient list (as you will likely have most of the ingredients on hand) and requires holding your hunger for only a few more minutes before the dish is complete.
For the Honey Glaze you will need:
Oil of choice
Honey of course!
Salt and Pep
Now, I know his may seem like a lot but odds are you will have a majority of these ingredients on hand if you have a gluten-free pantry.
Can I Make This Honey Glaze Thicker Or Thinner?
Absolutely! The key to creating a thicker or thinner Honey Glaze is cornstarch, which I have fallen in love with as a thickening agent in many gluten-free sauces.
If you prefer a thicker sauce add an extra teaspoon of cornstarch to the cornstarch and water mixture (listed in the recipe card below) and a dash more of water.
To make it thinner, you will do the opposite. Simply, reduce the cornstarch by 1 teaspoon and maintain the amount of water that it calls for in the recipe.
What Can I Serve This With?
I find this dish is best served with rice, steamed veggies like broccolini and cauliflower, and potatoes.
Alternatively, you could also make a larger portion of the sauce and create a stir-fry with the salmon and pair it with sugar snap peas, peppers, and water chestnuts.