CREAMY BUTTERNUT SQUASH, SAUSAGE, & KALE PASTA

Welcome back to my fall grocery budget series! In my latest series, I took a $55 grocery haul and turned it into five nights of healthy dinners. This is the third recipe and it’s one of my favorites because it’s so cozy and crave-worthy. This creamy butternut squash, sausage, and kale pasta is incredibly simple to put together and is shockingly dairy-free and gluten-free. It features some of my favorite fall flavors and also happens to be a budget-friendly dinner that your family will love!

CREAMY BUTTERNUT SQUASH, SAUSAGE, & KALE PASTA

CREAMY BUTTERNUT SQUASH, SAUSAGE, & KALE PASTA
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CREAMY BUTTERNUT SQUASH, SAUSAGE, & KALE PASTA

Recipe by Jenn Lueke
Servings

3-4

servings
Prep time

10

minutes
Cooking time

30

minutes

This pasta will give you incredible fall flavors and cozy vibes, plus it’s so filling!

Ingredients

  • 1/4 cup olive oil

  • 1/4 large yellow onion, diced

  • 1 + 1/2 – 2 cups butternut squash, cubed

  • 1 lb ground pork

  • 1 tsp salt + more as needed to taste

  • 1/2 tsp black pepper + more as needed to taste

  • 3 garlic cloves, minced or 1 tsp garlic powder

  • 1 tsp dried thyme

  • 1/2 tsp dried rosemary

  • 1/4 tsp ground sage + 1/4 tsp ground sage

  • 1 heaping cup shredded kale

  • 3/4 cup vegetable broth

  • 1/2 15oz can full-fat coconut milk, shaken

  • 1/2 cup nutritional yeast

  • 12oz gluten-free pasta of choice, cooked according to package instructions

Directions

  • Heat the olive oil over medium heat in a large skillet, then add the diced onion and cubed butternut squash.
  • Cook the onion and squash for about 10 minutes, stirring occasionally, then add in the ground pork.
  • Break apart the pork with a spatula and let cook for another 10-15 minutes, until the pork is fully browned and the onion is translucent. Meanwhile, fully cook your pasta according to package instructions.
  • Mix in the salt, black pepper, garlic, thyme, rosemary, and 1/4 tsp of sage to the pork mixture and let the spices get aromatic, about 5 minutes.
  • Incorporate the shredded kale to the mix and let it wilt. Remove the pork mixture from the skillet and set aside.
  • In the same skillet over medium heat, add the vegetable broth and coconut milk and bring to a simmer. Stir in the remaining 1/4 tsp of sage and nutritional yeast, and season with additional salt and black pepper. Reduce heat to low and simmer for 5 minutes.
  • Add the cooked pasta to the skillet and mix to cover all the pasta in sauce. Add the pork mixture and stir to incorporate.
  • For best results, serve and enjoy immediately. Store leftovers in an airtight container in the refrigerator for up to four days or in the freezer for up to a month.

Notes

  • If you’d like, you can swap the coconut milk for regular cream.
  • If you don’t like kale, you can leave it out or replace it with spinach.

ONE PAN BUTTERNUT SQUASH, CHICKEN, & RICE BAKE

One pan meals are my absolute favorite thing to make for weeknight dinners or a cozy Saturday night in. The thing is, one pan meals don’t need to be boring. This is a one pan meal have so many layers of flavor but also just feels so warm and cozy. It’s perfect for this time of year to warm up, eat something nourishing, and have a good meal with friends or family. This dish features some of my favorite ingredients, including lemons, butternut squash, chicken and rosemary. Definitely try this one out this season!

One Pan Butternut Squash, Chicken, and Rice Bake Ingredients

Chicken Breast: I originally made this recipe to use chicken breasts, but you can also use chicken thighs as well. I recently made this recipe with chicken thighs and it was delicious. Either way just make sure you’re using boneless chicken.

Shallot & Garlic: Shallot and garlic add so much flavor to this recipe so much sure you don’t skip it. If you don’t typically buy shallots (like me) feel free to use half of a sweet onion instead but I really do love the taste of the shallot in this particular recipe.

Spices: The spices you’ll need for this recipe are salt, black pepper, smoked paprika, thyme and rosemary. You’ll first want to season the chicken before cooking it with the salt, pepper and paprika, then add in the thyme and rosemary after the shallot and garlic.

Broth: You could either use vegetable broth or chicken broth for the one pan butternut squash and rice bake. I really like to use chicken bone broth for this one because you can get even more protein from it. I love Kettle and Fire bone broth!

Lemon: Adding the lemon juice to the skillet before putting it in the oven is so important and probably holds most of the flavor of the entire dish once it’s baked. If you want an ever stronger lemon taste, feel free to add some lemon zest as well.

Coconut Milk: Incorporating some coconut milk into the dish adds creaminess without the dairy, but if you’re looking for a substitution you could definitely use some light cream as well. You could also use unflavored oat milk or nut milk as well.

Rice: The last step before adding the skillet to the oven is to add uncooked rice and mix it into the other ingredients to completely cover it in liquid. The rice will fully cook in the oven and once it’s done, you can fluff it up before enjoying.

How To Make One Pan Butternut Squash and Lemon Rice Bake

Step One: Preheat oven to 375 degrees. Turn a stovetop burner on and heat the oil over medium-high heat on a large skillet.

Step Two: Pat the chicken breasts dry with a paper towel, then season generously with the salt, back pepper and smoked paprika.

Step Three: Add the seasoned chicken to the skillet and cook for about five minutes on each side, until crisp and brown. Once the chicken is browned, remove from the skillet and set aside.

Step Four: In the same skillet, add the chopped shallot and garlic and cook for a few minutes in the oil from the chicken, until aromatic. Add in the thyme and rosemary and cook for another 2-3 minutes.

Step Five: Add in the cubed butternut squash and mix to combine it with the shallot and garlic. Let it get slightly crisp in the pan by cooking for 5-10 minutes, then pour in the broth, lemon juice, coconut milk and rice.

Step Six: Mix everything with a spoon to combine, place the chicken on top, top with fresh rosemary, then transfer the skillet to the oven. Bake for 30-40 minutes, until the internal temperature of the chicken is 160 degrees.

Step Seven: For best results, serve immediately by scooping out the absorbed rice and placing the chicken on top. Store in the refrigerator in an airtight container for up to five days.

If you try out this recipe, I want to know! Leave a comment with a star rating below if you love it. You can also snap a photo & tag @jenneatsgoood on INSTAGRAM. Your reviews help support this blog and make it possible for me to continue to create healthier recipes!

ONE PAN BUTTERNUT SQUASH, CHICKEN, & RICE BAKE
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ONE PAN BUTTERNUT SQUASH, CHICKEN, & RICE BAKE

Recipe by Jenn Lueke
Servings

3-4

servings
Prep time

15

minutes
Cooking time

30

minutes
Diet

Gluten-Free, Grain-Free, Dairy-Free

One pan meals are my absolute favorite thing to make for weeknight dinners or a cozy Saturday night in. The thing is, one pan meals don’t need to be boring. This is a one pan meal have so many layers of flavor but also just feels so warm and cozy. It’s perfect for this time of year to warm up, eat something nourishing, and have a good meal with friends or family. This dish features some of my favorite ingredients, including lemons, butternut squash, chicken and rosemary. Definitely try this one out this season!

Ingredients

  • 2 tbsp avocado or olive oil

  • 1 + 1/2 lbs boneless, skinless chicken thighs or breasts

  • 1/2 tsp salt

  • 1/2 tsp black pepper

  • 1/2 tsp smoked paprika

  • 1 shallot, finely chopped

  • 3 garlic cloves, minced

  • 1/2 tsp thyme

  • 1 tsp rosemary + 2-4 sprigs of fresh rosemary

  • 2 cups butternut squash, peeled and cubed

  • 1 cup chicken broth or bone broth + water as needed

  • juice of 1 lemon (~1/4 cup)

  • 1 15oz can full-fat coconut milk

  • 1 cup white rice

Directions

  • Preheat oven to 375 degrees. Turn a stovetop burner on and heat the oil over medium heat on a large skillet.
  • Pat the chicken dry with a paper towel, then season generously with the salt, back pepper and smoked paprika.
  • Add the seasoned chicken to the skillet and cook for about five minutes on each side, until crisp and brown. Once the chicken is browned, remove from the skillet and set aside.
  • In the same skillet, add the chopped shallot and garlic and cook for a few minutes in the oil from the chicken, until aromatic. Add in the thyme and rosemary and cook for another 2-3 minutes.
  • Add in the cubed butternut squash and mix to combine it with the shallot and garlic. Let it get slightly crisp in the pan by cooking for 5-10 minutes, then add the rice and toast for 2-3 minutes.
  • Pour in the broth, lemon juice, coconut milk, and rice. Mix to incorporate. If the rice is not covered in liquid, add water to cover it.
  • Place the chicken on top of the rice, top with fresh rosemary, then transfer the skillet to the oven. Bake for 15-30 minutes, until the internal temperature of the chicken is 165 degrees.
  • For best results, serve immediately by scooping out the absorbed rice and placing the chicken on top. Store in the refrigerator in an airtight container for up to four days.
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FALL VEGGIE SHEET PAN WITH MAPLE ROSEMARY CHICKEN THIGHS

Welcome to my fall grocery budget series! This is the second recipe from my latest series where I took a $55 grocery haul and turned it into five nights of healthy dinners. This one is a super easy sheet pan meal (one of my favorites for busy nights) yet packed with seasonal veggies and paired perfectly with a savory and sweet maple rosemary chicken. If you’re following the full series and grocery list, you’ll have some extra wild rice leftover so feel free to add some on the side for this recipe as well.

FALL VEGGIE SHEET PAN WITH MAPLE ROSEMARY CHICKEN THIGHS

FALL VEGGIE SHEET PAN WITH MAPLE ROSEMARY CHICKEN THIGHS
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FALL VEGGIE SHEET PAN WITH MAPLE ROSEMARY CHICKEN THIGHS

Recipe by Jenn Lueke
Servings

3-4

servings
Prep time

15

minutes
Cooking time

30

minutes

This seasonal sheet pan meal will definitely become part of your fall meal prep rotation. It’s so easy yet so filling and delicious!

Ingredients

  • VEGGIE SHEET PAN

  • 2 + 1/2 cups cubed butternut squash (about half of a large butternut squash)

  • 2 large carrots, cut in ~1/4 inch slices

  • 1/4 cup olive oil

  • 1 + 1/2 tsp salt

  • 1/2 tsp black pepper

  • 1 lb brussels sprouts, halved

  • ~8-10 dates, pitted and finely chopped

  • 1/2 tsp rosemary (dried or fresh finely chopped)

  • 1/2 tsp dried thyme

  • 1/2 tsp garlic powder (can sub for fresh minced)

  • MAPLE ROSEMARY CHICKEN THIGHS

  • 2 lb boneless skinless chicken thighs

  • 2 tbsp + 1/3 cup olive oil

  • 1 tsp salt

  • 1/2 tsp black pepper

  • 1/2 tsp garlic powder (can sub for fresh minced)

  • 2 tbsp maple syrup

  • 1 tsp rosemary (dried or fresh finely chopped)

  • 1 tsp dried thyme

Directions

  • Preheat your oven to 375 degrees and line two large sheet pans with parchment paper.
  • To the first sheet pan, add your cubed butternut squash and sliced carrots along with the oil, salt, and black pepper. Use clean hands to combine and cover the vegetables in the oil and spices.
  • Bake the squash and carrots for 20 minutes. Meanwhile, add the chicken, 2 tbsp of oil, salt, pepper, and garlic to the second sheet pan. Cover all of the chicken in the oil and spices.
  • Add the chicken to the oven and bake for 25 minutes.
  • After cooking the squash and carrots for 20 minutes, remove it from the oven and add the brussels sprouts, dates, rosemary, thyme, and garlic powder. Mix to combine and place back in the oven for 15-20 minutes, until the vegetables are browning and crisp.
  • In a small bowl, whisk together the remaining 1/3 cup of olive oil, maple syrup, rosemary, and thyme. When the chicken has baked for 25 minutes, remove it from the oven and pour the maple sauce over it.
  • Cover all of the chicken in the sauce and place it back in the oven for 10 minutes.
  • When the chicken is done baking and at a temperature of 165 degrees, slice it up (if you’re following my grocery series, set aside half of the cooked chicken for another recipe), then plate it with the sheet pan veggies and enjoy.

CREAMY DAIRY-FREE MUSHROOM & WILD RICE SOUP

Welcome to my fall grocery budget series! This is the first recipe from my latest series where I took a $55 grocery haul and turned it into five nights of healthy dinners. This one is a creamy dairy-free soup that will quickly become a fall favorite because it’s so hearty and cozy. It features mushrooms, wild rice, carrots, and kale, and it’s made creamy with some coconut milk. I love this mushroom and wild rice soup for meal prep or storing in the freezer as well!

CREAMY DAIRY-FREE MUSHROOM & WILD RICE SOUP

CREAMY DAIRY-FREE MUSHROOM & WILD RICE SOUP
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CREAMY DAIRY-FREE MUSHROOM & WILD RICE SOUP

Recipe by Jenn Lueke
Servings

3-4

servings
Prep time

10

minutes
Cooking time

1

hour 

This creamy and shockingly dairy-free soup will quickly become a fall staple if you try it out.

Ingredients

  • 1/4 cup olive oil

  • 3/4 large yellow onion, diced

  • 2-3 large carrots, diced

  • 10oz sliced white mushrooms

  • 4 garlic cloves, minced

  • 1-2 tsp salt + more as needed

  • 1/2 tsp black pepper

  • 1 tsp dried thyme

  • 2 tbsp cornstarch, arrowroot starch, or tapioca starch

  • 1/2 cup nutritional yeast

  • 3 + 1/4 cups vegetable broth

  • 1/2 cup water, plus more as needed

  • 2 tbsp coconut aminos or tamari

  • 1 cup wild rice, thoroughly rinsed

  • 1 heaping cup shredded kale

  • 1/2 15oz can full-fat coconut milk, shaken

Directions

  • Heat the olive oil over medium heat in a large pot, then add the diced onion and carrots.
  • Cook the onion and carrots, stirring periodically, for 10 minutes or until the onions are translucent, then add in the sliced mushrooms and minced garlic. Stir and cook for another 10 minutes.
  • Mix in the salt, black pepper, and thyme and let the spices get aromatic, about 3-5 minutes.
  • Add in the starch and mix well to incorporate it into the vegetables. Do the same with the nutritional yeast.
  • Pour in all of the vegetable broth, 1/2 cup of water, coconut aminos, and rinsed wild rice. Put a lid on the pot and bring the soup to a boil.
  • Once boiling, reduce heat to medium-low and cook, covered, for 40-55 minutes, stirring occasionally.
  • Once the rice is fully cooked, mix in the shredded kale and coconut milk. Allow the kale to wilt, then serve immediately or simmer over low heat until serving.
  • Store leftovers in an airtight container in the refrigerator for up to five days or in the freezer for up to a month.

Notes

  • If you’d like, you can swap the coconut milk for regular cream.
  • If you don’t like kale, you can leave it out or replace it with spinach.

SLOW COOKER SHREDDED BEEF TACO LETTUCE WRAPS

I have waited long enough! I am finally bringing out the slow cooker for the season!! And you’re going to want to as well so you can make these super easy and delicious shredded beef tacos. With less than 20 minutes of prep work, you can get the slow cooker going at the start of the day to have these beef tacos ready for you at the end of the day.

SLOW COOKER SHREDDED BEEF TACO LETTUCE WRAPS

SLOW COOKER SHREDDED BEEF TACO LETTUCE WRAPS
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SLOW COOKER SHREDDED BEEF TACO LETTUCE WRAPS

Recipe by Jenn Lueke
Servings

6-8

servings
Prep time

20

minutes
Cooking time

6

hours 

These easy to make slow cooker beef lettuce wrap tacos are the perfect excuse to break out the slow cooker before temperatures drop below freezing!

Ingredients

  • INGREDIENTS:

  • 1 and 1/2—2 lbs chuck roast

  • Salt & black pepper for seasoning

  • 1 yellow onion, diced

  • 1 cup beef broth

  • 1/4 cup tomato paste

  • Juice of 2 limes

  • 1 serving of spice mix (below)

  • for serving: butter lettuce leaves, sliced radishes, cilantro, & hot sauce

  • SPICE MIX:

  • 1 tsp cumin

  • 1 tsp garlic powder

  • 1 tsp smoked paprika

  • 1 tsp coriander

  • 1 tsp cayenne pepper

  • 1/2 tsp chili powder

Directions

  • Set your slow cooker to low and cover the chuck roast all over with a generous amount of salt and pepper.
  • Preheat a cast iron pan over medium/high heat and add the chuck roast to the pan. cook for 3-4 minutes, then flip and cook for another 3-4 minutes. Flip onto each of the sides to sear for a few minutes as well to sear. Remove from heat and add to the slow cooker.
  • add the chopped yellow onion, beef broth, tomato paste, lime juice, and all of the spice mix to the slow cooker. mix to combine, then cover and cook on low for 6 hours.
  • Remove the chuck roast from the slow cooker and shred up all of the beef. Add it back to the slow cooker to incorporate into all of the juices until serving.
  • Serve on tortillas or butter lettuce leaves with toppings of choice like sliced radishes, cilantro, and hot sauce and enjoy!!

SWEET AND SPICY CASHEW LETTUCE WRAPS

These delicious cashew lettuce wraps are one of my go-to weeknight dinners. They can be ready in just 20 minutes, and they never miss!! They provide the perfect blend of sweet and savory. And they are so easy to make. Save this recipe for a night when you don’t have time to cook an elaborate dinner but you want something that tastes like you did.

SWEET AND SPICY CASHEW LETTUCE WRAPS

SWEET AND SPICY CASHEW LETTUCE WRAPS
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SWEET AND SPICY CASHEW LETTUCE WRAPS

Recipe by Jenn Lueke
Servings

3-4

servings
Prep time

5

minutes
Cooking time

20

minutes

Sweet and spicy cashew lettuce wraps that are easy to make, delicious, and surprisingly filling!

Ingredients

  • 2 tbsp olive or avocado oil

  • 1 lb ground chicken (can sub turkey or pork)

  • 1 tsp salt

  • 1/2 tsp black pepper

  • 1 tsp garlic (can use ground or fresh minced)

  • 1 tbsp ginger (can use ground or fresh minced)

  • 1/4 tsp red chili flakes

  • 1/4 cup coconut aminos

  • 2 tbsp rice vinegar

  • 1 tbsp sriracha

  • 1 tsp sesame oil

  • 1 tbsp honey or maple syrup

  • 3/4 cup cashews

  • Butter lettuce or romaine leaves for serving + green onion, cilantro & sesame seeds

Directions

  • Start by heating the oil on medium heat in a skillet, then add the ground chicken and fully cook.
  • Add the spices, give everything a mix, and let it get aromatic.
  • Add in the coconut aminos, sesame oil, rice vinegar, sriracha, and honey, and mix again.
  • Let the sauce reduce for about 5 minutes, then mix in the cashews and remove from heat.
  • Serve by filling your lettuce wraps with the mixture and topping with green onion, sesame seeds, & cilantro. enjoy!

SHEET PAN CHICKEN SAUSAGE & FALL VEGGIES WITH TAHINI SAUCE

I’m making fall recipes my personality this fall so far, and I think I’m okay with it!! This fall sheet pan meal is perfect for an easy, veggie-packed weeknight dinner! Especially when you don’t have a lot of time to put a healthy dinner together. Make sure to save this delicious and nourashing fall sheet pan recipie to make this week… And don’t skip the tahini sauce!!

SHEET PAN CHICKEN SAUSAGE & FALL VEGGIES WITH TAHINI SAUCE

SHEET PAN CHICKEN SAUSAGE & FALL VEGGIES WITH TAHINI SAUCE
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SHEET PAN CHICKEN SAUSAGE & FALL VEGGIES WITH TAHINI SAUCE

Recipe by Jenn Lueke
Servings

3-4

servings
Prep time

10

minutes
Cooking time

30

minutes

Fall inspired, easy, gluten and dairy free sheet pan meal with a delicious tahini sauce.

Ingredients

  • SHEET PAN

  • 1/2 yellow onion, sliced

  • 1 lb brussels sprouts, halved

  • 1 medium sweet potato, cubed

  • 1 lb cauliflower florets

  • 4-5 chicken sausages or sausages of choice

  • 3 tbsp olive oil

  • 1 tsp salt

  • 1/2 tsp black pepper

  • 1 tsp garlic powder

  • 1 tsp thyme

  • TAHINI SAUCE

  • 1/3 cup creamy tahini

  • 1/4 cup olive oil

  • 2 tbsp maple syrup

  • juice of 1/2 lemon

  • 1 tsp salt

  • 1/2 tsp black pepper

  • 1/4 tsp thyme

Directions

  • Preheat oven to 400 and line a large sheet pan with parchment paper.
  • Add all of the chopped veggies, chicken sausage, spices, and oil to the pan and use clean hands to evenly mix and distribute.
  • Bake for 30-40 minutes, or until the brussels are crisped and sweet potatoes are tender and browning.
  • Make the tahini sauce by whisking together all of the ingredients until combined.
  • Season to taste & thin with hot water if you prefer a thinner texture.
  • Serve up the sheet pan veggies and sausage with some rice, quinoa, or cauliflower rice and top it off with a drizzle of the tahini sauce.
  • Store the sauce and sheet pan separately in an airtight container in the fridge for up to 4 days.

HIGH-PROTEIN SPINACH AND CHEESE EGG MUFFINS

I’ve been trying my best to deliver on your request for more high-protein breakfast meal prep ideas from my Instagram DMs and these egg muffins are one of my favorite options! These spinach & cheese egg muffins have a similar texture to the Starbucks egg bites, which I do love, because you blend up your eggs with cottage cheese, and they’re a great low carb option if you’re looking for that. You could definitely personalize these to be any flavor you’d like, but the spinach and cheese are always a hit in my house!

HIGH-PROTEIN SPINACH AND CHEESE EGG MUFFINS

HIGH-PROTEIN SPINACH AND CHEESE EGG MUFFINS
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HIGH-PROTEIN SPINACH AND CHEESE EGG MUFFINS

Recipe by Jenn Lueke
Servings

20-24

servings
Prep time

10

minutes
Cooking time

30

minutes

Gluten-free, low-carb egg muffins that are made with extra protein by blending in cottage cheese.

Ingredients

  • 10 eggs

  • 2 cups cottage cheese

  • 1 tsp salt

  • 1/2 tsp black pepper

  • 1/2 tsp garlic powder

  • 1 cup finely chopped spinach

  • 1 cup shredded cheddar cheese

Directions

  • Preheat oven to 350 degrees and either spray or line two muffin tins with muffin liners.
  • Add your eggs, cottage cheese, and spices to a blender or food processor and blend on high speed until completely smooth.
  • Pour the egg mixture into the muffin tins evenly (do not fill higher than 3/4 full or they will over-inflate when they cook!) and equally distribute the spinach.
  • Evenly distribute the shredded cheddar cheese on top of each one, then place in the oven for 20-30 minutes, or until a toothpick comes out clean and the tops are beginning to brown.
  • Let the egg muffins cool completely once cooked before removing from the muffin tin (this will make them easier to remove) and place them in an airtight container.
  • Store the egg muffins in the refrigerator for up to five days or in the freezer for up to a month and reheat in the air fryer or microwave before enjoying!

PUMPKIN BANANA BLENDER MUFFINS WITH MAPLE ICING

If you’ve been following me for a while you know banana bread is one of my absolute favorite treats. These muffins are a fun fall twist on banana bread, as muffins! These pumpkin banana muffins are gluten, grains, dairy and refined sugar free and will make your kitchen smell amazing. Even better? You can make the mix in a blender! Talk about easy. To top it off, my paleo maple frosting makes for the perfect bite. Definitely give these healthy muffins a try this fall!

PUMPKIN BANANA BLENDER MUFFINS WITH MAPLE ICING

PUMPKIN BANANA BLENDER MUFFINS WITH MAPLE ICING
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PUMPKIN BANANA BLENDER MUFFINS WITH MAPLE ICING

Recipe by Jenn Lueke
Servings

12

servings
Prep time

10

minutes
Cooking time

20

minutes

Gluten-free, paleo pumpkin banana muffins that you can make in the blender in minutes!

Ingredients

  • Pumpkin Muffins

  • 1 cup pumpkin puree

  • 1 egg

  • 1/4 cup maple syrup

  • 2/3 cup creamy almond butter or cashew butter

  • 2 very ripe bananas

  • 1 tsp salt

  • 2 tbsp pumpkin pie spice

  • 1 tsp baking soda

  • 3/4 cup almond flour

  • 1/4 cup coconut flour

  • Maple Icing

  • 1/2 cup creamy almond butter or cashew butter

  • 2 tbsp maple syrup

  • 1 tbsp cinnamon

  • 1 tbsp coconut oil, melted

  • 1-2 tbsp hot water, as needed to thin

Directions

  • Preheat oven to 350 degrees and line a muffin tin with 12 muffin liners.
  • In a high-speed blender or food processor, add all of the ingredients for the muffins in the order they are listed (so the liquid ingredients are blended first).
  • Blend on high-speed until the batter is uniform and smooth. You can also use a mixing bowl and electric mixer or whisk to mix.
  • Pour or scoop the batter evenly into the muffin tin, filling each liner 3/4 of the way full.
  • While the muffins bake, whisk together the icing ingredients in a small bowl until smooth and set aside.
  • Bake for 20-30 minutes, until a toothpick comes out clean and the muffins are browned on top. Remove from the oven and let the muffins cool completely, then drizzle the icing on top.
  • Store in an airtight container on the counter for up to 3 days or freeze and reheat by microwaving or baking the muffins.

Notes

  • If you’d like, you can use all almond flour and no coconut flour and the texture should be very similar
  • To add protein powder, swap the flours for 1/2 cup protein powder, 1/2 cup almond flour

HIGH-PROTEIN CHEESY BREAKFAST BISCUITS

These high-protein breakfast biscuits were highly requested when I posted a sneak peek over on my Instagram and I will tell you… they’re worth the hype! These gluten-free biscuits are so easy to make, the recipe makes 12 biscuits which you bake in the oven, and then can store in the refrigerator and just reheat when you’re ready! I’ve found 2-3 minutes in the airfryer is perfect for reheating, but a microwave or oven works too. I hope you love them!

HIGH-PROTEIN CHEESY BREAKFAST BISCUITS

HIGH-PROTEIN CHEESY BREAKFAST BISCUITS
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HIGH-PROTEIN CHEESY BREAKFAST BISCUITS

Recipe by Jenn Lueke
Servings

12

servings
Prep time

15

minutes
Cooking time

10

minutes

These high-protein breakfast biscuits were highly requested when I posted a sneak peek over on my Instagram and I will tell you… they’re worth the hype! These gluten-free biscuits are so easy to make, the recipe makes 12 biscuits which you bake in the oven, and then can store in the refrigerator and just reheat when you’re ready! I’ve found 2-3 minutes in the airfryer is perfect for reheating, but a microwave or oven works too. I hope you love them! 

Ingredients

  • 1 tbsp avocado or olive oil

  • 1 small yellow onion, diced

  • 1 red bell pepper, diced

  • 16oz ground pork, chicken sausage, or ground chicken

  • 6 eggs, beaten

  • 1 cup + 1/2 cup shredded cheddar cheese

  • 1 + 1/2 cups almond flour

  • 1/2 cup coconut flour

  • 1 tsp salt

  • 1/2 tsp black pepper

  • 1/2 tsp ground sage

  • 2 tsp baking powder

Directions

  • Preheat oven to 400 and line a baking sheet with parchment paper.
  • Heat the oil in a skillet over medium heat, then add the onion and peppers and saute for 5 minutes. 
  • Clear the center of the pan and add in the ground pork. Let cook, stirring constantly, until the pork is completely browned and onions are translucent, about 10 minutes. Set aside.
  • Whisk together the eggs in a large mixing bowl, then incorporate one cup of the cheese. Add the pork mixture and incorporate.
  • Add in the almond flour, coconut flour, salt, pepper, sage, and baking powder and use a spatula to mix until combined.
  • Use a large cookie scoop or spoon to make 12 evenly sized balls of mix and place them on the sheet pan. Rub a little bit of oil in your hands and then shape them into a biscuit shape by pressing down.
  • Top each of them with the remaining shredded cheddar and place in the oven for 10-14 minutes, until slightly browned all over.
  • Remove from the oven and let cool completely before storing in an airtight container in the refrigerator for up to 4 days.