Food Should Be Good
Brittany Angell is the creator and chef behind BrittanyAngell.com, formerly known as Real Sustenance. Brittany has authored two best selling cookbooks: Essential Gluten Free Baking Guides Part 1 & 2. Her recipes are unique and creative, and free of soy, corn, egg, sugar, and grain. Brittany lives with her husband and pups in Rochester, NY. Connect with Brittany via her website BrittanyAngell.com, Facebook, and Instagram.
Paleo Pigs in a Blanket
- 1 Package of mini hot dogs
- Pie Crust
- 2 Tsp Whole Psyllium Husks
- 1/8 Tsp Xanthan OR Guar Gum (optional- see note above)
- 1/3 Cup of Warm Water
- 1 3/4 Packed Cup of Blanched Almond Flour
- 1/2 Packed Cup Tapioca or Arrowroot Starch
- 1/2 Tsp Salt
- 1/2 Tsp Baking Soda
- 1 Tbs of additional water
- In a small cup or bowl combine the Psyllium, Xanthan and 1/3 Cup of Water. Mix and set aside for a few minutes so that it can thicken.
- In the bowl of a food processor combine the Almond Flour, Starch, Salt and Baking Soda.
- Process to combine. Add the thickened Psyllium Mixture to the food processor. Turn on high and process —then add the last Tbs of water and combine until dough becomes a thick ball. It should be just slightly sticky and hold together really well. If your dough is at all crumbly add a little bit more water ( 1 tsp at a time) until it starts to hold firmly together.
- Remove dough from food processor. Place between two sheets of parchment paper and roll out thin.
- Roll the dough about as thick as you a pie crust between two sheet of parchment paper.
- Cut the dough into thin strips (I used a pizza cutter, but a sharp knife will do just fine)
- Roll each mini hot dog up in a strip of pie crust.
- Place on a cookie sheet. Brush each little pig in a blanket with a little water.
- Bake at 350 for 15-18 minutes. NOTE: this pie crust does not get very dark or golden when it’s baked! You’ll know the pigs in a blanket are done when the dough is firm to touch and the hot dogs appear to be cooked!
- Remove from oven, serve with ketchup and mustard!
Grain Free Calzones
Precook a pound of any US Wellness meat, and prep any cheese and vegetables of choice to fill calzones.
IngredientsProof the Yeast
- 1 cup + 3 1/2 Tbs of Luke Warm Water
- 1 Tbsp Sugar (Cane, Palm Sugar or Sucanat)
- 1 Tbsp of Fast Acting Yeast
- 2/3 Packed Cups of Coconut Flour
- 2/3 Packed Cups of Potato Starch
- 2 Tbsp of Potato Flour
- 1 Tbsp Xanthan or Guar Gum
- 2 Tsp. Baking Powder
- 5 Tbsp Shortening (I use spectrum, non hydrogenated)
- 2 Large Eggs
- Olive oil to brush on top.
- Turn oven on to 375 to warm it up as a “hot box” for the calzones to rise.
- In a small bowl or cup combine the warm water, yeast and sugar. Mix and set aside for 10 minutes while you prepare the rest of the ingredients. During this time the mixture should start to bubble and froth a little. If it does not, your yeast may be bad.
- In the bowl of a stand mixer combine the Coconut Flour, Potato Starch. Potato Flour, Xanthan Gum and baking powder.
- Once fully mixed add the shortening, eggs and pour in the yeast mixture. Mix on high for a few minutes allowing for a dough that holds together but is slightly tacky.
- Oil your hands and divide the dough into 2-4 equal sized amounts of dough. (I made two calzones from the recipe, but they were HUGE!
- On a sheet of oiled parchment (plus oil your hands) press the dough into circles about 1/4-1/2 inch thick. Add calzone fillings of choice, and then flip half the dough over. Pinch the calzone shut.
- Prepare the remaining calzones and then brush olive oil (or other oil of choice) onto the dough.
- Turn the oven off, and place the cookie tray with its towel into the oven, leaving the oven door open a crack. Leave them in the warm oven for 30 minutes.
- After the 30 minutes, remove the calzones from the warm oven, and turn the oven back on to 375.
- Once fully preheated, remove the towel, brush with more oil and then place into the hot oven to bake for 22-26 minutes until perfectly golden brown.
- Remove and enjoy! These calzones taste best hot or warm.
Goat Cheese Alfredo with Pistachios & Yellow Squash Noodles
- 2 oz. Us Wellness Goat Cheese
- 1 Cup Heavy Cream or Heavy Coconut Milk from a can
- 1 tsp Garlic Powder
- 1/2 tsp Salt or more to taste
- 1/2 tsp Pepper or more to taste
- 2 tsp Starch (tapioca or arrowroot)
- 3 Yellow Squash
- 1/4- 1/2 Cup Pistachios
- In a saucepan over medium heat combine the goat cheese, heavy cream (OR coconut milk), garlic powder, salt, pepper, and starch. Heat until goat cheese has melted and sauce has thickened slightly. Set aside.
- Using a Spiralizer make the yellow squash into pasta, using the smallest pasta setting.
- Heat oil of choice in a pan over medium, and add in squash. Cook until squash becomes soft.
- In a serving bowl mix together cooked squash pasta and sauce. Sprinkle with pistachios.
Buffalo Chicken Salad Lettuce Wraps
- 1 lb of chicken thighs
- 2 cups water
- 1/4 Cup plus 2 TBSP Franks red hot or other hot sauce of choice
- 1/2 Cup Mayo
- 1/4 Cup plus 2 TBSP Butter (dairy or nondairy)
- Big dash of garlic powder
- Chopped celery to taste
- Blue Cheese crumbles to taste
- Chopped Green Onions to taste
- Place chicken thighs and water in a crop pot, cook on high for 5 hours.
- Shred chicken
- Mix with Frank’s Red hot, mayo, butter, pepper, and garlic powder.
- Place in lettuce and wrap!