Thanks to hurricane Irma, the weather has turned and Atlanta’s temperature is in the 60’s. As you can imagine, it’s really starting to feel like fall over here. Today was rainy and cold, which meant I was craving a warm meal. This amazing biscuit chicken pot pie is the ultimate comfort food. Instead of making a traditional pot pie with a pie crust, I used biscuits to create a flaky delicious topping. The filling is packed with carrots, peas, onions, celery, mushrooms and chicken while the top is light and soft. This meal screams home and warmth….
After craving True Food’s broccoli teriyaki bowl for a few days now and still not finding the time to stop in for a bite, I was inspired to craft a Beef & Broccoli dish.
I found this Cashew Zoodles recipe in the Whole30 cook book and then modified it to make it my own. If you’re not into zoodles, I still recommend making this sauce because it’s amazing. I may or may not have been eating it by the spoonful… I loved it so much that I made it again the next day and used it as salad dressing over my spinach and kale salad. Even Erik loved it, so that’s a plus. Did I mention its Whole30 and Paleo approved with no added sugar?