Coconut Flour Bacon and Jalapeño Cheddar Biscuits

When I was little, I never looked forward to Thanksgiving. To me, it was just an early dinner with my family. And since I didn’t really enjoy eating (I just wanted to go play), Thanksgiving dinner was just boring. Except for the biscuits.

I ate those biscuits like it was my job. And would then get in trouble for eating too many :/

However, times have changed and I have come to love Thanksgiving (and obviously food!). While turkey and sweet potatoes have replaced biscuits as my favorite Thanksgiving food, I still have a soft spot for biscuits.

In case you haven’t noticed, more and more of the recipes on my blog are grain-free. After much research, I have eliminated grain from my daily diet. HOWEVER, this does not mean I will never have a slice of cake again (I’ll save it for special occasions). I’ve just decided to stop making recipes that use flour. Since I often cook for myself, my grain-intake has automatically dropped.

Anyway, this decision led to my urgency to create recipes that can be substituted in for recipes using grain. Which leads us to these biscuits.

True, the bacon and jalapeño are not part of a traditional Thanksgiving, but I think it adds a nice and complex taste to the meal!

Happy Turkey Day!

Coconut Flour Bacon and Jalapeño Cheddar Biscuits

Coconut Flour Bacon and Jalapeño Cheddar Biscuits


1 egg

1/4 cup water

1 tbsp coconut oil, melted

1/4 cup cheddar cheese, shredded

2 and 1/2 tbsp coconut flour

1/4 tsp baking powder

1/4 tsp salt

2 strips of cooked bacon, crumbled into small pieces

1 tbsp jalapeño pepper, finely chopped


Preheat oven to 400 degrees. In a bowl, whisk together the egg, water, and oil. In another bowl, combine the shredded cheese, coconut flour, baking powder, salt, bacon, and pepper. Add the dry ingredients to the wet and mix together. With your hands, form into biscuit shapes and place on an oiled baking pan. Bake for 15 minutes. Let sit for 10 minutes before eating. 

Chocolate Apple Nachos

Pictures of food do not always convey the exact deliciousness of a said food. I’m reminded of that when I sometimes browse through past posts of mine :/

And when I look at pictures such as the one directly below.

So, please take my word (if the picture does not suffice) when I say that these Chocolate Apple Nachos are quick to make and wonderfully satisfying.

Remember the 30 some apples I said I picked this year? A lot of them were converted into chocolate nachos. I looovvvved indulging (if you can really call it that) on these after a long day at school. Plus, it’s chocolate. Enough said ;)

Chocolate Apple Nachos

Chocolate Apple Nachos


1 large apple

2 tbsp plain, unsweetened almond milk

1 tbsp almond butter

1 tbsp organic dark chocolate chips

1 tsp unsweetened, shredded coconut (optional)


Cut up an apple (it’s up to you if you keep the peel) and lay the slices on a plate. Combine the milk, almond butter, and chocolate chips and heat while consistently stirring (I do this over the stove, but microwaving and pausing to stir every 8 seconds also works) until a smooth liquid. Pour over apples. If desired, top with coconut. Eat up! 

Butternut Squash and Apple Cinnamon Mash (Paleo)

Eating has been a rather difficult task lately. 

I have a wisdom tooth coming in :( 

And I never know whether to have it looked at, or just ride it out. Last time, my mouth was aching for 3 weeks and then it stopped… Hopefully it’ll be the same case for this? 

The second I told my friend, she sent me the business card of the surgeon who removed hers. But I’m a college student who has neither the time or money for that so… soft foods it is! 

And so, I’ve been slowly ummmm slurping(?) on my Butternut Squash Chocolate Pudding and this recipe recently. 

And luckily, this recipe only has a few ingredients (I’m not feeling up to complex recipes at the moment). I do want to stress that this recipe tastes extra yummy if you use saigon  cinnamon. If you don’t have any on hand, just add in a bit more cinnamon than called for :) 

Butternut Squash and Apple Cinnamon Mash

Butternut Squash and Apple Cinnamon Mash 


1/2 cup pureed butternut squash, completely cooled 

1/2 cup shredded apple (takes about 1 medium-sized apple) 

1/2 tsp SAIGON cinnamon (if using regular cinnamon, add more cinnamon to taste) 

1/4 tsp salt 


Combine all ingredients in a bowl and eat up! 

Chili Lime Mango Intermeggo

Recently, I attended a wedding. A very fancy wedding. 

Located smack dab in the middle of Philly. Which put me in survival mode right away (I get lost and stressed while driving in cities very easily). My poor boyfriend probably thought I was psycho as I screamed for the millionth time at the GPS for telling me to go the wrong way on a one-way :/

Poor him. And my poor blood pressure. 


Once we (finally) arrived, the rest of the evening was nice:

No longer psycho!

No longer psycho!

And of course, like everybody at a wedding, I was mainly interested in the food :) 

As we looked at our mini menu, we saw the word “intermeggo,” under which it simply said “Chili Lime Mango.” After pondering with our fellow dining mates, someone finally took out their cell phone and looked it up. 

So, new vocabulary word! Intermeggo is a break between courses at a fancy dinner party in which a small palette cleanser is dished out. And the “Chili Lime Mango” ended up being a bright sunny liquid in a small shot glass. 

And I gulped it down and wanted more. 

It had a very tropical and unique taste to it. Not to mention a little spicy kick in the end. 

Worthy enough for a copycat recipe- served in bigger glasses this time! 

Granted, it’s not exactly the same taste (I only had “chili” “lime” and “mango” to go off of), but it’s still tasty and cleansing enough to serve at home dinner parties :)  

Chili Lime Mango Intermeggo - Paleo

Chili Lime Mango Intermeggo 


2 ripe mangos

1 and 1/2 tbsp lime juice 

1/2 tsp chili powder 

1/8 tsp cayenne 

1/8 tsp salt 


Combine all ingredients in a food processor or blender and blend until smooth. Transfer to the fridge and let chill for at least 2 hours before serving. 

Raw Brownies with Avocado Frosting (Paleo)

As Halloween is now less than a week away, I figured it was time for my Halloween post! 

And please note that this does not mean this recipe must be made only around Halloween. In fact, I’ve been playing around and trying to perfect it since last May! 

And oh my, what a delicious time I’ve had creating this recipe. I don’t think I’ll ever eat regular brownies again. 

Okay, that’s a lie. But still, I prefer this to a regular brownie any day. Plus, this recipe is full of nutrient-dense food. What more can you ask for? 

Hmmm, maybe frosting? Green frosting that’s color-dye free to be exact :) 

There we go, life just got a hundred times better :) 

I have to admit, I kinda get crazy when it comes to themes. Not only did I make these brownies for a pumpkin-carving party, but I also photographed them with my chalk-board painted pumpkin and my self-made candy cane glass bottles. 

My dad just shakes his head at me. 

But what can I say? I love Halloween :) 

Raw Brownies with Avocado Frosting (Paleo)

Raw Brownies with Avocado Frosting (Paleo) 



3/4 cup almonds 

1/4 cup grounded flaxseed

1 cup packed pitted dates (soak for 2 hours beforehand and then measured out!) 

1 tsp vanilla 

1/4 tsp salt

1/2 cup cocoa powder 

Avocado Frosting:

1 avocado 

6 tbsp almond milk

3 tbsp honey 

2 tbsp coconut butter, melted

1/2 tsp vanilla 

1/4 tsp salt 


Combine almonds and flaxseed in a food processor and pulse until almonds are in fine pieces. Add in dates, vanilla, and salt. Continue to pulse, stopping often to scrape sides of the bowl with a spatula. After it is fairly combined, add in cocoa powder and pulse until everything is evenly mixed. Again, stop often and scrape down the sides of the bowl. Line a plastic container (size will depend on how thick you want your brownies to be) with parchment paper and then spread brownie mixture throughout the container evenly. Place in the fridge to harden for at least 2 hours. 

Meanwhile combine all frosting ingredients in a food processor and blend until smooth. Place aside (in my opinion, the longer it sits, the better it tastes!) until brownies have hardened. 

Once ready, remove the brownies from the container by pulling up the parchment paper. Place brownies on a flat surface and frost away! Store finished brownies in the fridge. 

Note: this frosting recipe makes a lot more than needed for the brownies. You can either cut the recipe in half or save the extra for another dessert. OR, place extra in a bowl and let sit overnight in the fridge. The next morning you’ll have amazing avocado pudding (so good!). 


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