As your resident Healthy Happy Texan, I feel a need to be honest with y’all about my dietary decisions- the good, the bad, and (deep breath) the glutinous.
Yes, I said it. Gluten.
99.9% of the time, I avidly avoid the stuff. It makes me gassy, bloaty, and crampy…sounds like three of the Seven Dwarves that didn’t make the cut, huh?
For most of my day in, day out food choices, gluten-free is the way for me.
But, I am, after all, an East Tennessee girl by nature. It’s only natural that this little lady is going to enjoy a QUALITY buttery, fluffy biscuit from time to time. Don’t think that any old mediocre biscuit will do the job. I want something handmade, I want to be able to taste the butter (or lard- hubba hubba), and I want it to practically melt in my mouth. If it doesn’t meet my standards of biscuit greatness, I’ll pass on it.
Life is too short to eat nasty ol’ biscuits.
Now you must be asking yourself, “Michelle, what a toilsome conflict of interests?! What a perplexing life you must live- to be a paleo foodie and fitness fanatic who wants to eat biscuits?! How do you sleep at night?!”
The answer, friends, is simple.
Paleo drop biscuits. No need for kneading. No need for dairy. No need for gluten. And they come together in roughly 4 minutes.
But why stop there?
It’s like those fabulous children’s books, If You Give a Mouse a Cookie or If You Give a Moose a Muffin…if you give Michelle a biscuit, she’s going to want eggs and bacon to go with it.
And then it hit me…what would happen if I combined biscuit+egg+bacon into one dish? One fabulous breakfast casserole is the result.
Now before I get too ahead of myself, I must remind you of the recipe’s title, His and Hers Bacon, Egg, Biscuit Casserole. While I can push Mister HHT’s dinner plate to include tons of new veggies (eggplant, artichokes, asparagus, oh my!) and way less carbs , there are some areas that I do not mess with. The biscuit is one of them.
So, let’s dive into my His and Hers breakfast casserole; it’s a culinary compromise anyone, paleo or not, can agree upon!
For roughly six years now, I’ve been a hard core passenger on the spaghetti squash train.
What’s to love about this gargantuan gourd?
It’s much lower in carbohydrates and calories than the traditional pasta, is packed with vitamins like C (protein growth and repair+immune health) and B6 (energy metabolism and hemoglobin production), makes a large amount at once, and, most importantly, is weirdly similar to the real deal.
Not only that, it's super easy peasy lemon squeezy to make (seriously, it can be microwaved). As a new mom, all my cooking endeavors these days must be as easy as possible.
Alrighty friends, if you haven’t hopped on this spaghetti squash party train, today is your day, y’all.
As a child, I always loved Easter Sunday. I loved getting to dawn a new, special, often pastel dress with a gigantic bow, I loved the deviled eggs that we always had at our Easter lunch after church, I loved the perfumey aroma of the Easter lilies, and, of course, I loved the Easter baskets overflowing with toys and candy.
The chocolate bunnies, sour jellybeans, and, my personal favorite, Reese’s eggs were frequent basket fillers. No wonder we always had multiple Easter eggs hunts on Easter…my brothers and I were so cracked out on sugar we had to run around our yard and two sets of grandparents’ yards in order to burn all of that off.
As a responsible adult (being a parent makes me an adult now, right?!) with a vastly different palate than my six year-old self, the idea of consuming all of that sugar makes me sick to my stomach.
Instead of the Easter bunny bringing me a basket of waxy, high fructose-loaded candy, I’d prefer he bring me something still satisfying to my sweet tooth: carrot cake granola!
Just like the traditional stuff, this granola is a textural explosion of goodness: crunchy walnuts, tender carrots, rich coconut, and, if you’re feeling a little naughty, a hint of decadence from white chocolate all come together in a sweet treat worthy of any Easter basket.
Howdy dudey friends! I’m so delighted that spring is here in Texas. I feel like we didn’t really have a winter in terms of the temperatures and, most disappointing, lack of snow days.
Now the bluebonnets are poking out along the highways, the azaleas are bursting their vibrant hues, and, of course, tornados are popping up nearly every week.
Yup, that’s April in Texas!
With springtime comes the arrival of countless light, fresh recipes embracing the narrow window of pleasant, refreshing weather we have outside. You see, for those of you not living in the country of Texas, there is a very tiny sliver of time (we’re talkin’ 6-8 weeks tops) when being outside could be associated with words like lovely, enjoyable, and somewhere I actually want to be.
Come mid-May, the 90-degree temperatures begin to creep in and settle here as the norm through October. Yes, we can see 90-degree Halloweens, thus there’s lots of kiddos sweating in their costumes and pumpkins practically melting before they even get the chance to become jack-o-lanterns. Sad, I know.
Before I become a bit depressed by the impending heat heading my way, let’s focus on the positives of the present, shall we? I’m a glass half-full kinda lady, anyways.
When I think about springtime staples, I’m can’t help but let my mind wonder to all the scrumptious baked delights that are often served at picnics and Easter lunches. From strawberries adorning angel food cake and pillows of whipped cream to zesty lemon bars to decadent coconut cake, there’s loads of treats I grew up loving throughout the spring season.
But there’s one treat that has captured my love and affection, claiming the spot as #1 dessert in my books- carrot cake. The spicy cake, luxurious cream cheese icing, the textural delights of coconut, raisins, nuts, and, if we’re really gilding the lily, pineapple…oh my lanta I’m already salivating.
Now let’s be real, y’all. Do I eat carrot cake frequently? Nope. Maybe once, twice a year when it’s REALLY worth the indulgence. Not all carrot cakes are created equal, after all.
So how can I enjoy the flavors and sensations of my beloved carrot cake without subjecting myself to a bloat-inducing, blood sugar-spiking episode?
Friends, I introduce you to carrot cake overnight oats!
Healthy Happy Texan
I'm a Foodie, Fitness Instructor, and Follower of Christ. Add a passion for teaching others, dark chocolate, bacon, and dogs -- and that's me in a box.
Come on, let's live a little!