Roswell Adventures

 In making the move to eating fewer grain-based meals, we have started utilizing almond flour. I found this recipe on the Wholesome Yum page and really like it - for the ease of making them as well as for the taste. These biscuits are very tender and don't hold up well to being sliced open. Instead I make them a bit thinner. We usually will break off a bite - but when I made green chile sausage gravy, we used them whole and doused them in the gravy. Included below is the recipe I use (only slightly different from the original) as well as the Old Bay Cheddar variation. How easy are they? You mix the dry ingredients, add the wet ingredients (pictures are of Old Bay Cheddar biscuits)... Mix together. Put them on the baking sheet (medium cookie scoop with a release trigger makes quick work of this)...     ...and bake them.    Easy Almond Flour Biscuits 2 c blanched almond flour 2 tsp baking powder 1/4 tsp sea salt 2 large eggs, beaten 1/3 c butter, melted & cooled slightly Preheat

   Zucchini Lasagna Ingredients Cooking spray (coconut oil or olive oil) 1/2 onion finely diced 2 pounds ground beef 2 jars pizza sauce 1Tablespoon garlic powder 1 tablespoon dried parsley flakes 1 tablespoon dried oregano 1/2 teaspoon sea salt Red pepper flakes 2 large eggs 2 cups (16 oz) cottage cheese 1 (8oz) package cream cheese 4 medium zucchini or yellow squash 1/8 inch thick (either lengthwise or crosswise, leave peel on) 2 cups (8 oz) grated part skin mozzarella cheese 1/2 cup grated Parmesan cheese Preparation Slice zucchini and lay on cooling rack set over baking pan. Sprinkle with salt. Let set for 20-30 minutes to draw moisture out. Wipe with damp cloth to remove excess salt. Saute onions in olive oil until soft. Add ground beef and cook until done. Mix the pizza sauce, garlic powder, parsley flakes, oregano, salt, and red pepper flakes. Blend eggs, cottage cheese, and cream cheese in