GF Avocado Rosemary Biscuits

gluten-free avocado biscuits.gluten-free avocado biscuits.


The best things are born out of necessity. Like this morning when I ran out of fat to bake with ( no butter, coconut butter etc) and decided to use avocado instead. OH. MY. YUMMMMMM!! Yes, all of those exclamation points are necessary.

Pre-heat oven to 400 degrees. & grease 3 cups in muffin tin
1/2 cup GF biscuit mix from Red Mill
1/4 avocado cubed
Pinch of sea salt

Pinch of rosemary, dried or fresh (optional)

1 egg

1/2 cup unsweetened almond milk

Blend flour mix with avocado and salt until well mixed.
Add egg and milk and blend.
Scoop into muffin tray and bake for 22 mins until golden brown and test knife comes out dry.
Eat them all because they’re delicious. Wait, what?! 😉


How to make badass gluten free biscuits



A  favorite part of the  NYU Nutrition program was the time I spent in the kitchen. It was there that it really hit home that cooking and baking especially were scientific reactions. One just had to think about the end goal for taste and texture and combine ingredients to achieve them. Was I always perfect? hardly. Did I often end up with flour in my hair? always. Still, I too kmuch away from that course and whatever my addled brain couldn’t remember I knew  was written in this $3000 collection of textbooks I amassed over the years. Like how to make biscuits: this is really about how to combine your ingredients. Once you get that, it dawns on you that it applies to everything i.e types of cookies etc. 

Biscuits (or scones) are rustic lumps of deliciousness in my house. I do like the flaky, buttery versions too but I’m still perfecting those so stay tuned. These savory ones were born of my love for  the taste of cheddar biscuits and my need to only use gluten-free flour. *P.S. I’m not celiac but I know I don’t respond well to regular flour (extreme fatigue, bloat, churlishness). Judge me freely. Here is how I did it:

1/2 cup GF muffin mix from Red Mill

3-4 tbsp unsalted butter (regular or coconut)

6 oz low fat yogurt ( I needed the probiotics but you can use tsp of vinegar mixed with 1/4 -1/2 cup almond milk; the acid is the key)

Pinch of sea salt

Pinch of Rosemary

Preheat your oven to 400 degrees and oil your muffin pan for 4 biscuits ( you can just use wax paper too).

Mix flour and butter thoroughly in a high speed mixer or blender ( my Ninja might be the best thing I’ve ever bought). 

Add pinch of salt and rosemary to mixture and mix again. Taste to see if you like it.

Now add wet ingredients of yogurt or almond-vinegar mixture and blend all throughly. 

Scoop lumps into your tin and bake for 18-20 mins until golden brown and knife comes out dry when you test.

Let cool for at least 5 minutes and then enjoy!

Did you try them? Please let me know what you thought!


High protein muffin: version 3.0 (has dairy)

The latest FabU high protein, low carb muffin.
The latest FabU high protein, low carb  muffin.

The latest FabU high protein, low carb muffin.

Eureka! This is one version of my muffin adventures that turned out moist and yummy. The catch? This one is NOT dairy free BUT the batter has 30 grams of protein and 20g of carbs. It serves 4 so each has 7.5 grams of protein and 5 grams of carbohydrates.


*Grease muffin cups with non stick spray & heat oven to 375-400

1/4 cup almond meal
2/3 cup coconut flour
2 whole eggs
2/3 cup cottage cheese (I used full fat)
1 tsp ghee (coconut oil/butter works too)
1 tsp baking powder
Pinch of salt and either 1.5 tbsp of coconut sugar for sweet version OR herbs for savory.
Mix together in blender and pour mixture into 4 cups and bake for 20-25 mins.

Do this to banish cravings

Do you have a sweet tooth

Do you have a sweet tooth

We’ve all been there. That moment when all you want to eat is that one thing or type of thing. Before you know it, you’re surrounded with empty junk food or take out containers and the guilt has set in. It doesn’t have to be this way, at least not all of the time or even half of the time. Put your cravings into perspective By asking :

How do I REALLY feel now? Are you overtired, bored, depressed and/or susceptible to mood changes due to weather changes or menstrual cycle (ladies) ? Then you might be craving simple sugars aka quick carbs to boost your energy and mood. Are you dehydrated, overtrained and/or stressed/anxious? Then you might be craving salty, crunchy foods to level yourself out. Are you PMSing and/or suffer from difficult periods? Then all of the above might be true at any given moment as your hormones take you on a roller coaster ride —> forgive yourself but plan for and around your cycle by keeping healthy options on hand. On the flip side, sometimes all you want is a cookie for a cookie’s sake which isn’t necessarily emotional eating  but can have the same effects.

What do I REALLY need/crave? That first bite that floods our mouths with flavor can seem so fulfilling, albeit in the short term.  Why else would we have taste-buds if not to enjoy eating, right? True but emotionally eating means turning to food to provide what we aren’t getting in real life. Do you really just “want something sweet or salty” or are you in need of comfort, a sense of familiarity/ nostalgia for more secure times, or simply an energy boost? In short, do you just want a burst of feel good hormones because you’re not feeling so good right now?

What home-made version can I substitute? Not gonna lie: I eat so much that I often run out of food because healthy foods perish quickly. After realizing how much I was spending and just how MUCH butter and salt is added to even the most innocent looking take-out food, my dining out days were reduced. Now I stroll by buffets looking for recipe ideas to make on my own. Take pizza for example: I haven’t needed to buy a slice or pie since I realized that it’s the gooey, salty crunchiness of it that I like. Why waste money and calories when you can make a more nutrient rich version for yourself? A whole wheat pita (gluten free if need be) brushed with olive oil, baked to crispiness and topped with yogurt or cottage cheese and tomato sauce is far less expensive in both calories and cash.

How will I feel after I eat this? If, after you have asked all of these questions and the answer is “guilty or even worse than before”, indulging surely it isn’t worth the trouble. Do you have that nagging feeling that you will still be thinking about it later?  Then it’s probably best to diffuse it early by having a small portion. Otherwise you might find ourself eating the substitution AND giving into the craving for even more calories.

You know the saying that the definition of insanity is to continue doing the same thing repeatedly and expect different results? Not changing how you respond to cravings can be what’s keeping you off track. Get them under control and you might just break through that plateau!