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This gluten free biscuit recipe is amazing!

What you eat and how much always matters!

If you don't get enough protein, your body won't have enough to keep up with the protein turnover that happens every minute of every day you live.


No matter what is going on in your life, the quality and amount of food is what makes everything in your body work it's best.


Having bad things happen in your life does not have to be an excuse to not eat right.


I'm not perfect, but I do a pretty good job and it has served me very well for 60 years.


Doesn't it feel good to reap a few rewards for doing the right thing for so long.


It won't fix my broken back, my broken tooth, or the broken country, but it everything else is strong. Bad things still happen and we must keep rolling with the punches.


Right?


PS the gluten free diet has greatly reduced the pain in my leg caused by the pinched sciatic nerve in my lower back, it's pretty cool!


The gluten free biscuit recipe:


4 eggs

1/2 cup butter

1 tsp citric acid

1 Tbspalmond flour

1 cup unsweetened coconut milk

1 Tbsp dry yeast

1 package Bob's Red Mill Gluten Free Biscuit Mix


Preaheat oven to 400 degrees F

Line a baking sheet with parchment paper

Mix eggs and milk in a bowl and set aside

Us a fork or pastry blender to cut butter into the dry ingredients.

Add egg mixture to dry ingredients

Roll the dough onto a floured surface about one inch thick.

Cut biscuits and place on baking sheet. repeat rolling out dough a couple more times.


I made 12 biscuits

Macros for one biscuit:

150 calories

23g carbs

4.8g fat

2.5g protein


Let's keep fighting the good fight!


Roberta

Nibbles Fitness

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