Category: Recipe

Roasted Pepper, Spinach, and Goat Cheese Protein Breakfast Biscuits

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Craving a biscuit for breakfast, but wanting to skip the higher carb option or find a gluten free way to enjoy your savory breakfast biscuit? This recipe is perfect for a quick grab and go breakfast in the morning. Easy to prepare in advance for weekly meal prep.

Makes: 12 biscuits

Nutrition Facts (per biscuit): 15.2 grams of Protein, 9.4 grams of carbs, and 13.8 grams of fat (you can decrease fat by using less goat cheese and/or skim mozzarella)

Ingredients

  • 6 large eggs
  • 1 ½ cups almond flour
  • ½ cup cassava flour or coconut flour
  • 3 roasted red peppers, diced
  • 1 lb ground chicken
  • 1 medium yellow onion, diced
  • 2 tsp salt (divided)
  • ½ tsp black pepper (divided)
  • 1 tsp smoked paprika (divided)
  • 2 tsp baking powder
  • 1 container goat cheese (about 4–6 oz), crumbled
  • 1 cup chopped fresh spinach
  • ½ cup shredded mozzarella (divided)

Instructions

  1. Cook Chicken & Onions
    • Dice one yellow onion.
    • Heat a skillet over medium heat with one tablespoon of cooking oil, add diced onions. Sauté until translucent, then add ground chicken to the skillet.
    • Season with ½ tsp salt, ¼ tsp pepper, and ½ tsp smoked paprika.
    • Cook until chicken is fully done and onions are softened.
    • Transfer to a shallow dish and refrigerate to cool while prepping the rest.
  2. Preheat Oven
    Preheat to 400°F (200°C). Line a baking sheet with parchment paper.
  3. Mix Dry Ingredients
    In a large bowl, whisk together almond flour, cassava (or coconut) flour, baking powder, remaining salt, pepper, and smoked paprika.
  4. Mix Egg & Veggie Base
    • In another bowl, whisk eggs until blended.
    • Stir in roasted red peppers, crumbled goat cheese (leave in chunks), chopped spinach, and half the shredded mozzarella (¼ cup). Fold gently so goat cheese pieces stay intact.
  5. Combine All Ingredients
    • Add cooled chicken-onion mixture to the egg-veggie-cheese base. Stir to combine.
    • Add dry mixture and gently fold until just incorporated — batter will be thick.
  6. Shape & Top with Cheese
    • Scoop mixture evenly into 12 biscuit-sized mounds on the lined baking sheet
    • Sprinkle the remaining ¼ cup mozzarella evenly over the tops.
  7. Bake
    Bake for 12–14 minutes, until tops are golden and centers are set.
  8. Cool & Serve
    Let rest for 5 minutes before serving. Store in the fridge for up to 5 days, or freeze for up to 3 months.

Helpful Tips

  • You can use goat cheese or feta in this recipe, the flour will change slightly, but the recipe will remain unchanged.
  • You can use fresh or frozen chopped spinach. If using frozen spinach, be sure to thaw, and drain excess water.
  • These reheat super well in the air fryer. I throw one in the air fryer on 360 degrees for 5 minutes while I make my coffee in the morning and take it with me on my way out the door.
  • I love to serve this with an aioli or dipping sauce on the side, I have done sundried tomato most recently!

Spicy Shrimp Tacos

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The Shrimp

I always buy the medium sized raw shell-on shrimp, but if you’re not an expert shrimp sheller or in a rush consider buying the peeled raw shrimp. I would not recommend using pre-cooked shrimp, they won’t soak up the flavor of the seasonings as well.

I peel my shrimp, toss them in 1 – 2 tbsp of grapeseed oil (you can use any high heat cooking oil, I never use oil olive oil in anything  I cook in medium to high heat because it has such a low smoking point). I sprinkle (each sprinkle is between 1/2 – 1 tsp of seasoning to state) the shrimp was garlic powder, salt, pepper, chipotle chili powder, and paprika. I swirl the seasoning and oil around with the shrimp to make sure all shrimp are coated. Cook until pink, directions differ based upon size of shrimp and frozen vs raw.

The Slaw

This reminds me of Taco Mamacita, which if you live in Nashville or Chattanooga is probably one of your favorite taco spots.

In a large bowl or Tupperware place one bag of Cole Slaw mix, I buy the Kroger brand slaw, chopped fresh jalapenos, and cilantro. Then sprinkle with salt and pepper, mix all fresh ingredients together. In a measuring cup or bowl combine agave or honey, apple cider vinegar, and lime juice. Once the liquid ingredients combined pour over the slaw, then shake or stir. I love to put it in a container with a lid and shake until all of the slaw is coated.

Spicy Sauce

This is the most simple and easy part of the recipe, which is saying something, because the whole recipe is pretty painless. Don’t knock the sauce based on the ingredients, I used to avoid any recipe that used ranch, but once I found a ranch that didn’t remind me of bacon my mind was changed.

1/4 cup of ranch and 1 tbsp of sriracha (to taste)

That’s all, just mix these two things together. I will say I typically use Tessemae’s Creamy Ranch or Avocado Ranch, because I try to avoid dairy when possible. It is just as good with regular ranch or the Bolthouse Greek Yogurt Ranch if you are trying to eat a bit healthier. I also go a little heavy handed on the sriracha, because we like it spicy. If you aren’t big on spicy, I would do half a tbsp and taste it before pouring it on your taco.

Serve It

I don’t normally eat processed carbs and I don’t like corn tortillas, so I eat my “taco” in a bowl. I serve these up to my husband,  family, and friends all the time and all you need to know is that people ask for me to make them again when we make plans to have dinner. I use the small taco shells, depending on the brand they are called street taco size or fajita size. On each taco I load 7 shrimp (if using medium size), place about 1/4 cup of slaw, and drizzle the spicy sauce on top.

Ingredients/Shopping List

  • 16 oz medium sized shrimp (I buy kroger raw shell-on  medium shrimp frozen and thaw before seasoning)
  • 1 bag of cole slaw mix
  • 1 jalapeno
  • 1 bunch of cilantro (you will use about a quarter cup chopped cilantro, definitely needs to be fresh, the dried cilantro in the seasoning aisle is not as flavorful)
  • 1 lime (the juice from one lime)
  • 1/4 cup agave
  • 1/4 cup apple cider vinegar
  • 1 bottle of  your favorite ranch (you’ll only need 1/4 cup, unless enlarging the recipe)
  • 1 bottle of sriracha (you’ll only need 1 – 2 tbsp, but those who don’t like spicy may not keep it on  hand)

Directions

  1. Chop and remove seeds from one jalapeno and chop enough cilantro to fill a quarter cup.
  2. Mix together in a small container (I prefer one with a lid since I normally save the extra sauce) the 1/4 cup ranch and 1 – 2 tbsp sriracha.
  3. Thaw and Peel shrimp if necessary. Toss peeled raw shrimp in 1 – 2 tbsp cooking oil. Then sprinkle garlic powder, salt, pepper, chipolte chili pepper, and paprika. Mix until all shrimp have seasoning on them.
  4. Cook shrimp in a pan on medium heat until cooked through (should be pink, check the size of your shrimp to determine cooking time)
  5. While the  shrimp are cooking, mix together 1/4 cup of agave (or honey), 1/4 cup of apple cider vinegar, and the juice for one lime. In a large bowl stir slaw, jalapenos, and cilantro together, then sprinkle with salt and pepper. Pour liquid mixture over slaw and stir or toss until coated.
  6. Remove shrimp  from heat when finished cooking.
  7. Serve on flour tortillas, corn tortillas, or in a bowl.

InstaPot Chipotle Chicken Tinga

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This is my favorite way to make chicken at home, but then again I could eat Mexican food every day of the week.

If you do not have an InstaPot I will provide a crockpot alternative, just as easy,  but you need a little more time.

Ingredients

  • 1 lbs chicken breast (I use frozen)
  • 1 can rotel (your choice, I love the chipotle and the original)
  • 1 can chipotle peppers in adobo sauce
  • 1 tsbp cumin
  • 1 tbsp paprika
  • 1 tbsp chili power (for a little extra flavor, I use chipotle chili powder)
  • Sprinkle of Salt
  • Optional: 1 tsp Cayenne pepper

Directions:

  1. In instapot place chicken, rotel, and spices, keep chipotle peppers in adobo for later.
  2. Set instapot to chicken (if yours has this setting) for 20 minutes.
  3. Once instapot opens, take chicken and place it in a mixing bowl. Pour liquid from instapot and the chipotle peppers in a sauce pot and heat to a simmer.
  4. While sauce is simmering, shred chicken using handheld or stand mixer on low.
  5. Once sauce is simmered use a blender or handheld blender to puree sauce.
  6. OPTIONAL: Take shredded chicken and sear in a pan with oil to get a little crispiness on the shredded chicken.
  7. Pour sauce over chicken, I normally pour all of the sauce, but if you like less sauce pour half and stir to see how covered the chicken is.

I love this chicken because it works in so many different ways. I use it to make taco salad (lettuce, black beans, chicken tinga, shredded cheese, jalapenos, and guac), quesadillas, and burritos. My fiance and I eat this at least once a week!

*************************************************************************************If making in the crockpot:

  • Place all ingredients except for chipotle peppers in adobo sauce into crockpot.
  • Cook for 4 hours on high.
  • Repeat the reset of recipe the same.