2 to 2 1/2 pounds ground beef or turkey
2 cans 15 oz organic no salt added tomato sauce
1 small can organic tomato paste
2 Tbsp(s) raw honey
2 Tbsp(s) distilled vinegar
2 Tbsp chili powder (more if desired)
1 tsp ground mustard
1 tsp pepper (or as desired)
1 tsp onion powder
1 tsp garlic powder
1 red bell pepper
1 green bell pepper
1 yellow onion
3-4 cloves garlic
Finely chop the veggies or use a food processor on chop, but do not puree
In a large skillet sprayed with Sunflower Spray or lightly greased, add meat, peppers, onions and garlic, cook until meat is browned through and drain well. Add meat and veggies back to skillet and add all remaining ingredients, stir well and sauté on medium heat for about 10 minutes or until heated through.
Serve over Biscuits- Makes 4 biscuits if using the large style muffin tins
½ cup Almond Flour
¼ Golden Flaxseed
¼ cup Coconut Flour
1 tsp Baking Powder
1 Tbsp Walnut Oil or Almond Oil
Preheat the oven to 400 degrees Fahrenheit.
Line cupcake tin with cupcake liners. Set aside.
In a bowl, combine the almond flour, flaxseed meal, coconut flour and baking powder. Mix thoroughly.
In a small bowl, combine the walnut oil, eggs. Blend until frothy, then add the mixture to the dry ingredients.
Fill liners with the batter, I fill to the top and lightly pack the dough down a little and add more if needed. Place in the middle of the oven for about 15-18 minutes. The texture is much better with cupcake liners instead of just greasing the cupcake tin.
I double the biscuit recipe and if have you left overs, use the biscuits for breakfast the next morning with almond butter and honey, heated up and poured over them.