<div> <div style="height: 20px; overflow: hidden;"></div> <div id="222866405656889148-gallery" class="imageGallery" style="line-height: 0px; padding: 0; margin: 0"> <div id="222866405656889148-imageContainer0" style="float:left;width:49.95%;margin:0;"><div id="222866405656889148-insideImageContainer0" style="position:relative;margin:5px;"><div class="galleryImageHolder" style="position:relative; width:100%; padding:0 0 75%;overflow:hidden;"><div class="galleryInnerImageHolder"><a href="http://www.rachelmeyerfitness.com/uploads/1/7/3/9/1739499/dsc0005_orig.jpg" rel="lightbox[gallery222866405656889148]" onclick="if (!window.lightboxLoaded) return false"><img src="http://www.rachelmeyerfitness.com/uploads/1/7/3/9/1739499/dsc0005.jpg" class="galleryImage" _width="400" _height="266" style="position:absolute;border:0;width:112.78%;top:0%;left:-6.39%"></a></div></div></div></div> <div id="222866405656889148-imageContainer1" style="float:left;width:49.95%;margin:0;"><div id="222866405656889148-insideImageContainer1" style="position:relative;margin:5px;"><div class="galleryImageHolder" style="position:relative; width:100%; padding:0 0 75%;overflow:hidden;"><div class="galleryInnerImageHolder"><a href="http://www.rachelmeyerfitness.com/uploads/1/7/3/9/1739499/dsc0002-4_orig.jpg" rel="lightbox[gallery222866405656889148]" onclick="if (!window.lightboxLoaded) return false"><img src="http://www.rachelmeyerfitness.com/uploads/1/7/3/9/1739499/dsc0002-4.jpg" class="galleryImage" _width="400" _height="266" style="position:absolute;border:0;width:112.78%;top:0%;left:-6.39%"></a></div></div></div></div> <span style="display: block; clear: both; height: 0px; overflow: hidden;"></span> </div> <div style="height: 20px; overflow: hidden;"></div> </div> <div class="paragraph">I believe occasional comfort food is good for the <em>soul</em>. And anything good for the soul is good for your <em>health</em>. <br><br>If you are constantly stressing out over what you eat, you are canceling out the health benefits of eating healthy. <br><br>This balance of moderation is exactly what I teach my clients. My clients come to me at very different points in their journey and I let each of them enjoy the following foods in moderation:<br><br>Unbleached white flour.<br><br>Whole, organic milk.<br><br>Brown sugar. <br><br>Red meat. <br><br>Coffee. (good for the <em>soul</em>, guys)<br><br>Moderation is a <em>really</em> amazing thing, and it helps my clients stay in control of their choices. If I tell them they can't ever eat a doughnut again and be healthy, most of them will run the other direction. <br><br>But, if I give them a <em>plan of action</em>, they know exactly when they will be enjoying some treats and which days they are loading up on vegetables, proteins, and fats in conjunction with their workouts. <br><br>We aren't going to let food confuse and frustrate us anymore. Mmmk?<br><br>We make occasional doughnuts in our house for breakfast, but the majority of our breakfast foods are eggs, vegetables, potatoes, sauerkraut, protein pancakes, fruit, and yogurt. <br><br>And of course, this absolutely mind-blowing delicious biscuits and gravy casserole I'm about to unveil. <br><br>I encourage you to enjoy your favorite greasy meals on occasion by switching out preservative-filled ingredients with real, whole food ingredients. Preservatives and artificial foods never have a place in a healthy diet (I don't do preservative moderation, yall). <br><br><u><strong>Biscuits and Gravy Casserole </strong></u><br><strong>(serves 4-6; unless you have boys, then they will eat it all and you'll have to eat water for breakfast)</strong><br>Homemade biscuit recipe; <u>see instructions below</u> (or store-bought organic biscuits)<br>1 lb breakfast sausage (I get pasture-raised from Whole Foods or an MSG-free version from Costco or King Soopers)<br>3 and 1/2 cups whole milk (nut milk should work)<br>6 T unbleached, all-purpose flour (you could use corn-starch or possibly tapioca-flour)<br>1 tsp sage<br>pepper to taste<br><br><u><strong>Ingredients for biscuits: </strong></u><strong>(remember, I live at 6k feet so you might need more flour or less water)</strong><br>2 and 1/2 cups all-purpose flour (I use high-altitude flour here in Denver)<br>1 tsp salt<br>3 tsp baking powder<br>1 stick butter<br>1 cup yogurt + 1/4 cup water (if you use greek you might need 1/2 cup water or so as it is thicker; if you use a runnier type yogurt (we use Brown Cow) I add 1 cup of yogurt + about 1/4 cup milk or water. <br><br>note: consistency of dough should be fairly sticky but not runny. You want a nice, light dough. A dense dough will produce dense biscuits. I've been making this recipe for several years so I have it down to an art, so give yourself grace the first few times and you will have a perfect biscuit recipe!<br><br><u><strong>Instructions for biscuits</strong>:</u><br><br>1.Place flour, salt, and baking soda in a medium-sized bowl, stir to combine. Add butter by shredding it with a cheese grater (I know, genius). Stir again to combine everything. <br><br>2. Add yogurt, stir gently until it is all mixed in. Slowly add water (you can always add more). Add enough water until a nice, wet dough comes together. <br><br>3. Flop dough out of bowl onto a floured counter. Do not use a rolling pin as we want to handle these very little to prevent making them dense. <br><br>4. Turn dough around a couple of time to coat both sides with flour so it's not as sticky and wet. <br><br>5. For the casserole recipe, I used a butterknife to cut it into small chunks (about 2 inch cubes). For a regular recipe, use a small mason jar to cut 8-10 biscuits (do not twist as you do this, that will hinder them from rising as well). <br><br>6. If you are making regular, round biscuits, i bake them in a cast-iron pot at 350 for about 20 minutes or until just golden on top. I like my biscuits on the soft side. <br><br><u><strong>Instructions for casserole: Preheat oven to 350</strong></u><br><br>1. After you've prepared the biscuits and cut them into cubes, place about 1/4 of the biscuit cubes in a bottom of a square baking dish and place in oven for about 10 min. You don't want too many biscuits in this casserole or it will be too bread heavy (i made this mistake the first time). <br><br>2. While the bottom-layered biscuits are cooking in the oven, crumble and cook 1 pound of breakfast sausage in a large cast-iron skillet. <br><br>3. When the sausage is cooked, add 6 T of all-purpose flour to the sausage and stir until flour is gone. Slowly add 3 and 1/2 cup milk to the  mixture. <br><br>4. Stir continuously until gravy is thick or to your desired consistency. You don't want it too thick as it will become thicker as it bakes in the oven. <br><br>5. Take pan out of the oven with the bottom-layered biscuits (they should be golden brown). Pour all of the gravy on top of those biscuits. Then, add another layer of biscuits chunks on top of casserole (you don't want to put too many biscuits on top as they will expand; you should have quite a few biscuits chunks left over for eating with some jam). <br><br>6. Bake for 10-15 minutes or until biscuits are golden brown. <br><br>7. Enjoy with a rainy day and a hot cup of coffeeeeeee!</div>