Primal Ultra Low Carb Sausage & Egg Cheesy Biscuits

CheesyjalapenobiscuitsOne of my favorite recipe books is Transforming Recipes, and it is meant as a low-carb cookbook with health and fitness in mind. Some of the recipes from the book are on Kiefer’s site, athlete.io, but some aren’t, and the book has a lot of options. The authors actually just put out an ultra low carb dessert recipe book as well, though I haven’t checked it out yet.

But one of the things that I really like from the book is their Ultra Low Carb Cheesy Jalapeno Biscuits as breakfast food. I remove the Jalapeno and onion powder since it is a breakfast food, but goodness it is tasty.

So, the first step is to make your biscuits. I used butter instead of coconut oil, and like i said above, I didn’t put in the jalapeno and onion powder. I also used Dubliner cheese instead of cheddar, and love the flavor it gives. It does use butter and cheese, so this is not hardcore paleo, but for those of us who are a little more realistic, and who can do dairy without issue, it’s a good option.  It made 6 biscuits for me, which is enough for myself and some for later.

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Now, as for the goodness on the biscuit itself, I do a pound of sausage typically in even portions to go along with these 6 biscuits, which allows for the sausage to stick off the sides like your sausage should. Then I took 4 eggs and 3 egg yolks and did a hard scramble to allow it to sit in the pan and harden. This way I could fold it onto the biscuits for later without little pieces of scrambled egg falling in my lap.  These biscuits do form quite well, and rise a little bit, so when you cut through them, they will cut pretty well and be pretty fluffy compared to most paleo biscuits that tend to fall apart on me.

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What you don’t see is that i also added some tomato, and you could add some paleo mayo and shredded lettuce for a divine breakfast if you want.  My plan is to freeze them like the picture above, with sausage and egg already prepared, and then heat them up on days when I don’t have time or don’t feel like fixing something, kind of like I do with the Ultra Low Carb Pancakes.

 

The Best Price on Paleo Jerky

Beef_jerkyI am currently looking at jerky options. One of my go-to quick lunches at work when I don’t have the time to sit down to eat, but have to work on the go, is a version of my DIY Primal Pacs that pair with nuts and dried fruit for a good, quick lunch. But I have almost run through my stash of jerky, and am trying to figure out what the best deal would be for replenishing my stockpile. I am sure that making my own would be the cheapest, and I plan to do that in the next couple of weeks, but there are those times where you know that isn’t possible and need something store bought to get you through. So I am compiling a price per ounce on jerky at some of the various jerky suppliers. Some have more of a variety of flavors, and others have just one product, but this will give you some options to look at, and this doesn’t include shipping/tax since that will vary depending on how much you get and where you live.

Primal Pacs – $36.75/15oz = $2.45/oz
Tanka Bites – $29.17/18oz = $1.62/oz
Steve’s Paleo Goods Paleo Jerky – $6.95/2.5oz = $2.78/oz
US Wellness Meats Jerky – $12.59/8oz = $1.57/oz
Caveman Fuel – $12/4oz = $3/oz
Grassfed Jerky Chews – $7/2oz = $3.50/oz
Nicks Sticks – $19.50/6oz = $3.25/oz
Paleo Ranch – $53.76/18oz = $2.99/oz
WellFood Co – $39.49/12oz = $3.29/oz
The New Primal – $7.59/2oz = $3.80/oz

Looks like to me that US Wellness Meats has really gotten their costs down to a very manageable  price for the consumer and win this battle easily.

Now, if you’re looking for good jerky that is not necessarily grassfed, but still gluten-free, here are a few that I have used before with success.

Krave Jerky – $7/3.25oz = $2.15/oz
Kirkland Signature Steak Strips – $10.58/12oz (possibly less at the actual store)= $0.88/oz
Kirkland Signature Pork Strips – $12.69/20oz = $.064/oz

Now, keep in mind that if I buy grassfed beef of something like flank steak, it is about $12/lb, so you are looking at around $.75/oz for that plus seasonings and sauces may get you to $.80/oz. But considering it would pull away all of the liquid you are probably going to be closer to $1.50/oz after the process is done. Not to mention you did it yourself, so that is definitely the most economical, and safest, way to go about it, you just have to devote the time to do so.

Are there any that I missed? Are there any good options out there that I totally skipped somehow? Let me know and I’ll try to add them to the list.