Sweet Potato Cheese Dip

I hope you all had a wonderful Thanksgiving this year! It felt so nice to have some time off and see my family:

Sister-brother bonding time

Since my family eats at home for Thanksgiving, we have LOTS of leftovers each year. My favorite food to eat? Sweet potatoes! And with so much leftover sweet potatoes, I enjoy making this each year!

Sweet Potato Cheese Dip

Ingredients:

1 and 1/2 cups of roasted and puréed sweet potatoes

1 and 1/2 cups water

1 cup shredded cheddar cheese

2 tbsp ghee

1/2 tbsp brown mustard

1/2 tbsp apple cider vinegar

1 tsp garlic powder

1 tsp onion powder

1 tsp salt

Directions:

Combine all ingredients in a food processor and blend until smooth. Transfer to a pot and cook over medium-low heat until hot all through. Serve.

 

 

Advertisement

Chicken and Broccoli Cheese Dip (Grain-Free)

Memorial Day weekend recipe! Perfect for dipping at BBQs and parties 🙂 

Chicken and Broccoli Cheese Dip

Ingredients:

2 cups cooked and thickly shredded chicken

1 head of broccoli, stem and florets chopped into small pieces

1 small onion, chopped

1 and 2/3 cup plain, greek yogurt

4oz cream cheese

2 tbsp spicy mustard

2 tsp paprika

2 tsp garlic powder

1 tsp onion powder

1 tsp salt

1 cup shredded cheddar cheese

1/2 cup mozzarella cheese

Directions:

Combine all ingredients in a crockpot and cook on LOW for 1-2 hours. Switch to KEEP WARM and start dipping!

Broccoli Cheddar Soup

I remember the first time I went to Panera Bread. I got their Broccoli Cheddar soup and, like so many before me, became OBSESSED with it. It was total comfort to just sit at their booths and suck down a bowl between classes.

As I started to change up my eating habits and make my own recipes, broccoli cheddar soup was at the top of my list. So this is my own take of a more “cleaner” broccoli cheddar soup. Less ingredients, yet still full of cheesy goodness!

Broccoli Cheddar Soup

Ingredients:

3 cups plain whole milk yogurt

3.5 cups chicken or vegetable broth

3 large heads of broccoli, chopped into florets

1 large onion, chopped

2 tbsp ghee (or butter)

1 tbsp minced garlic

1 tbsp mustard

2 tsp garlic powder

2 tsp onion powder

2 tsp salt

pepper

2 and 1/2 cups cheddar cheese, shredded

Directions:

In a crock pot, whisk the 3 cups of yogurt and 1 cup broth together until smooth. Slowly add and stir in the rest of broth. Add in the rest of the ingredients, except cheddar cheese. Cook on HIGH with the lid on for 1.5 hours. Afterwards, use an immersion blender and blend ingredients until all broccoli chucks are gone. Stir in cheddar cheese. Place lid on top and cook on LOW for an additional 30 minutes. Adjust taste with salt and pepper, if needed, before serving.

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

Ingredients:

1 egg

1/4 cup water

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

Directions:

Preheat oven to 400 degrees. In a bowl, whisk together the egg and water. 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. Let sit for 3 minutes for the dough to thick. With a spoon, scoop up the dough and drop it onto an oiled baking pan. Repeat process of each biscuit. Bake for 15 minutes. Let sit for 10 minutes before eating.