I know Brussels sprouts get a bad rap. They’re kind of like spinach. People just think “yuck” when they hear the words without giving them much chance. But I’m here to set them free.
Surprisingly, I never tasted them until a few months ago (I’ve told y’all my journey has been SLOW!) when my awesome husband made me some roasted Brussels sprouts with a Honey-Sriracha sauce. Totally blog worthy. And it’s coming.
But until then, you can enjoy this beautiful fall-tasting salad and all its glory. I hope it changes your mind on this little boogers, because they really are incredible!
This salad will keep well in the refrigerator well without getting soggy, although mine never lasted that long 🙂
I know that everybody doesn’t need a gluten free and dairy free biscuit. But if you’re like me, and you yourself are gluten free by choice or for medical necessity or your household is battling a food related disease or allergy, you know how precious a recipe like this can be.
It has honestly taken me some time to figure this one out to get the recipe just the way we like them. Now, this is like GOLD in the form of some gluten free flours and vegan butter.
If you are not gluten free, then these biscuits will (of course still taste awesome) lack a certain “fluff” that you are used to. It’s actually why wheat is so great for baking–the gluten is what helps it have that sponge-y texture. I’m pretty used to the texture of gluten free goods now, but if you’re not, you’ll see these have more of a dense or scone-like texture.
These biscuits are safe for our sweet Beckham who is soy free, dairy free, gluten free, egg free, and peanut free. He is lucky to have almond milk on the menu–but if you’re baking these for someone who can’t, feel free to sub whatever kind of milk necessary (rice, hemp, etc). If you aren’t dairy free, regular buttermilk will work for the almond milk/apple cider vinegar mixture.
Alright, roll your sleeves up, throw your apron on, and get baking 🙂 There’s so many amazing reasons in life to eat a plate full of biscuits!
Before making the biscuits, you’ll need to make this Biscuit Mix. Store it in an airtight container in the fridge for a few weeks. Don’t worry, I’ll be uploading a Cinnamon Drop Biscuit and Vegetable Pot Pie recipe soon that will help make this mix disappear!
This beautiful creation came out exactly like I wanted. Sometimes, I’ve just got a taste that I must create–and this one hit the spot on the first try!
I’m so inspired by many of the one bowl meals I’ve seen on many blogs–and wanted to try my hand at one. But since I’ve got a sweet tooth and an itching for all things fall, this Maple-Balsamic inspired dish was a perfect solution.
I’d like to say that this recipe serves 2 people, but let’s be honest. I eat a LOT. Like, a LOT. So, this is a one portion meal for me. Partly because I was lazy & didn’t make anything else. To make this a full meal–and to make it stretch a bit, next time, I will most likely serve a salad first and add a piece of chicken to my husband’s–and that’s a full meal.
Regardless, it’s very simple to double or even triple this recipe!
A few things about this recipe:
Make your brown rice ahead of time and keep it in the fridge to get it very cold. That helps make for a crispy stir fry. I usually make a huge bowl of rice at the beginning of the week because Mexican Rice Bowls are always on the menu around here.
I use a soy-free Vegan butter made by Earth Balance because my son Beckham can eat it–and it saves me from having to make an extra meal.
I don’t know about you, but I just get little girl kind of excited about fall and the beginning of soup season.
It’s probably how my hunter friends feel about the smell of deer pee and countless hours in the stand. Other people just don’t understand it (like ME), but somehow it amuses and fulfills these friends.
That’s how I feel about my soups. Other people might not get it. But it brings me joy.
Have a bad day? Make some soup. Have a great day? It calls for soup. Depressed? How about some soup and biscuits?
Soups are a part of my regular routine for many reasons:
-They freeze well and make busy nights easy!
-They are cheap. Really, who doesn’t get excited about that?!
-They are packed full of healthy ingredients. It’s even easy to sneak in some things like carrots and spinach.
-They give this vegan-like girl some awesome protein. I can’t lie though, lentils do something special to my digestive system. Whew!
I hope you enjoy this recipe, and I hope it gets you excited about this beautiful season coming up!
It’s mid-September, and in the South, that’s game for everything fall. It might be October or even November before we feel its effect, but we just can’t help ourselves.
The smell of cinnamon, pumpkin everything, holiday décor–it’s just about too much for me to handle! My old routine was to stock up on those little sugary orange pumpkins with the green stems–and eat about a bag a week. I’m telling you, I really did have a sugar addiction!
Now, I’ve learned to incorporate REAL foods into my fall routine, and this recipe is just too cute for words. It has the traditional flavor of Apple Pie, but comes in individual portions and has more apple than crust. I know, I know, the crust it the best part. But this recipe helps me have the best of both worlds–the taste of fall and nostalgia AND the promise of something good without the guilt.
These would be extremely cute (and crowd-pleasing) for your next fall get together or dinner club.
Make them soon and pair with some apple cider. Then call me, and I’ll come over 🙂
1. Cut the top portion off of 4 Granny Smith Apples.
Using a knife and a spoon, carve out the middle, discarding the parts with seeds. Save the parts that are just apple for a later use.
2. Peel & chop and additional apple and place in small bowl. Sprinkle the lemon juice on top and set aside. Then combine spices, sugar, and flour. Stir well.
3. Cover the bottom of an 8 x 8 pan with water. Fill the prepared apples with the apple-spice mixture and place in pan.
4. Make the gluten-free pie crust. Make sure to add more flour if necessary, as well as cover the rolling pin with flour to keep from sticking. You want the dough to be tough, not oily or wet.
5. Cut the dough into small strips. Cover the apples in a lattice pattern or however you choose! Have fun with your creations!
6. Cover with foil and bake in a 375 degree oven for 20-25 minutes. Take foil off and bake for an additional 20-25 minutes. When the apples are almost done baking, melt a spoonful of butter (I used Earth Balance Soy Free spread–which is vegan). Remove apples from oven, and brush tops with the melted butter. Sprinkle coconut sugar and cinnamon on top! Enjoy immediately!