I am always looking for replacements of common starchy items like breads, pizza crust or pancakes. This recipe can be used for all three. I used it as a flat bread and made an almond butter sandwich. This recipe is paleo friendly with no added sugar or grain.
1 Jumbo Carrot (or two medium)
1/3 Cup Tapioca Flour
Start by cutting the carrot up into large chunks and steaming. Allow the carrot to cool and dry for about an hour. Next, place the carrot, egg and tapioca in to food processor. Blend ingredients until smooth. Next, oil and heat an 8 inch skillet. Then pour the whole mixture in and spread out evenly. Cook over medium heat for about 3 minutes. Once the bottom is brown, flip and cook the other side for about an addition two minutes. Remove from hot pan and allow to cool.
With the weather warming up its becoming easy to find fresh herbs everywhere. This eggplant salad is a great side dish for a BBQ. A simple combination of grilled eggplant, fresh herbs, a touch of honey and citrus.
1 large eggplant
1/3 cup salt
2 tablespoons olive oil
1 tablespoon honey
Juice of half a lemon
8 fresh basil leaves chopped
Start by cutting the egg plant into large rounds. Place the eggplant on a baking sheet and coat both sides of each round with salt. Let the eggplant sit with salt for an hour. This will remove some of the water and bitter taste. After the hour rinse the salt off the eggplant in the sink very well. Now, coat the rounds with the olive oil and place them on the grill. Grill each side about 3 minutes. You want the eggplant to be soft and have nice grill marks. Remove the eggplant from the grill and allow them to cool for a few minutes. Next, cut the rounds into cubes and place them into a large bowl. Finally, add the remaining ingredients including salt, honey, lemon and basil. I suggest heating the honey in the microwave for a few seconds to help soften it up if needed. Mix everything together and serve hot or cold. Enjoy!
One of the most common brunch side dishes is potatoes like hash-browns or some type of starchy breakfast potatoes. This recipe uses carrots to replace a common potato dish.
2 jumbo carrots (or 5 medium)
1 tsp salt
1 tbs olive oil
Start by dicing up the carrots into small squares. Heat a large pan with the olive oil. Once hot slowly add in the diced carrots. Cook the carrots over medium high until they start to caramelize on the outside. After a few minutes when the carrots start to stick to the pan pour in the water. The steam from the water will soften the inside of the carrots. Once the water evaporates￼ after about a minute or two place the carrots in a well sprayed or oiled baking dish. Place in a 450° oven for 10 minutes. This will make them nice and crispy. Serve hot with eggs and enjoy.
I am trying hard lately to stick to a Paleo diet as much as possible. Sometimes you just crave bread so I needed a paleo recipe. This recipe worked out pretty well and it was easy.
1/2 Cup almond flour
1 Cup tapioca flour
1 teaspoon baking soda
1/4 almond milk
1 tablespoon olive oil
1/2 teaspoon salt (I used a fancy sea salt)
Start by mixing together almond flour tapioca flour and baking soda in a large bowl. Then add the milk, egg and half the salt. Mix together well and allow it to rest for about 10 minutes. Pour the batter into a well sprayed 3 x 8 baking dish. The bread does not rise much so the sides of the pan do not need to be high. Sprinkle the top with a little bit of the salt. Feel free to add any other flavors like garlic powder, rosemary anything you would like. Bake for 25 minutes at 350°. Enjoy!
Pot roast is a big deal in my family. Everybody has their own recipe but I want to come up with something a little different. It’s common in my family to add bottle wine to the gravy and some flour to thicken it up. I wanted to make a recipe for the slow cooker that was also Paleo and whole 30 friendly. The biggest changes I made was using vegetables to sweeten the gravy and also thicken the sauce at the end.
3 meat (Chuck roast is a good cut for this)
1 onion sliced thin
4 cloves of garlic sliced in half
15 oz chicken broth
2 tablespoons olive oil
4 carrots cut into rounds
1 tablespoon dried parsley
2 teaspoon onion powder
1 teaspoon salt
1 teaspoon pepper
2 teaspoon garlic powder
Start by heating a large pan with olive oil. Once the oil is hot and onions and garlic. Sauté the onions and garlic until they begin to become translucent around 3 to 4 minutes. Next season the meat with the salt, pepper, onion powder, garlic powder, and parsley. Place the meat in the pan to brown each side. That should only take about a minute, you’re only searing the outside not cooking the meat. When the meat is finished remove and let it rest on a cutting board. To the onions and garlic in the pan add chicken broth and balsamic vinegar. Bring the liquid to a boil making sure to scrape the bottom of the pan as you cook. While the liquid is cooking down you can start to prepare the slow cooker. Place the cut up carrots at the bottom of the slow cooker. Then put the meat on top of the carrots. Finally pour all the liquid with onions and garlic that’s in the pan on top of the meet. Place the lid on the slow cooker and cook on low for eight hours. Sliced thin and serve.