Cinnamon-y goodness

 This one is one of Adam's favorites and mine as well. I am working on a frosting to this as well and will hopefully be posting that to the comments section of this post soon.
I got this recipe from Adam through a friend of his but I don't know the original site this came from. So a big thanks out there for this one from whatever wonderful blogger created this one, it's amazing.

Before I post the directions and ingredients I do want to take a little time to talk about why we eat Paleo. To be healthy is the best answer but more specifically to feed our bodies with the best source of clean, healthy, satisfying and nutritious fuel possible. Avoiding damaging substances, including high bad fats, indigestible damaging foods, carcinogenics, processed foods, additives and chemicals all while maintaining a balance insulin response, blood sugar level and nutrient supply. Having shared that this is not a good recipe to use if you are seriously taking on the role of a Paleo living. This is high in fats (although good fats, fats all the same) high in added sweetener (yes it's honey but it is an added sweetener that spikes your insulin response and blood sugar as well as fat storage and everything else that goes along with any form of sweets). This is not a every day meal. However, if you have the choice between this cinnamon roll and a regular cinnamon roll this is definately the healthier choice, no damaging grains, no fat storing dairy. Just a little food for thought on that one.

INGREDIENTS:
3 c. almond flour
1/2 tsp baking soda
1/4 tsp salt
2 eggs
1/4 c coconut oil (softened)
2 tblsn honey
raisins, pecans, and a little more honey

DIRECTIONS:
Pre-heat oven to 340 degrees.  Mix the flour, soda and salt in a bowl. In a different bowl lightly whisk the eggs add the honey and the coconut oil (this is pretty messy and doesn't blend well unless the oil is really really soft, almost melty). Combine both bowl, making sure that the coconut oil is blended well (no white chunky bits).

Put the dough in the fridge for about 5 minutes to set.
Between 2 wax peices of paper put your dough and roll it out in a rectanglur shape. spread raisins and pecan across the dough and drizzle with some more honey. Roll the dough. This can be tricky, take your time and scrape up the dough and press it back together as you go, it will crack and break but it's very moist to easy to press together. 

Slice into rolls and place on a cookie sheet that has been greased. Bake for about 10 Min.

As promised...

CHICKEN FRIED STEAK AND GRAVY!

A big thanks to Kim D. for this one, I changed it just a little using some tried and true Texan style cooking secrets passed down to me through my (than) mother-in-law  (thanks Dawn).

INGREDIENTS"

2 LBS chuck steak, round beef patties or round steak tenderized and 1/2" thick

1 tsp salt

1 tsp pepper

1 c almond flour

1/2 C coconut flout

1 tsp garlic powder

3 large eggs

1/4 c coconut oil

2 C chicken broth

1/2 C canned coconut milk

1/2 tsp thyme

DIRECTIONS:

Pre heat oven to 250 degrees. Make sure meat is tenderized, and cut into smaller peices. Whip the eggs together in a bowl and mix the flours, garlic, salt peper on a plate or baking dish.

In a large skillet (according to my Texan guru cast iron is the best) melt your coconut oil. Dredge the steak peices through the egg and than the flour mixture and brown both sides, put on a cookies sheet with tinfoil and a light coating of olive oil over the top of it. After all peices are coated, browned and put on the cookie sheet put it in the oven to finish cooking.

 This is a Texas secret, you now need to make a Rue, which is really just fat and flour melted together to form a base for your gravy. Melt your coconut oil and put small amounts of flours into the melted fat until it looks like cookie dough. 

In the pan that you browned the steaks, put in the broth and deglaze the pan (that means scrape off all those yummy crispy morsals of batter left in there and mix them into the broth).  Put your Rue in the pan and blend throughly, as you go if it needs to thicken just add the left over flour from the battering slowly, I find that whisking as you go works really well to keep a smooth gravy.


Pull the steaks out of the oven when their done (I still like them a little pink in the middle or they seem to tough). Cover with Gravy and place with you favorite side, in our house it's hands down potato salad

And enjoy. Thanks again Kim D (and Dawn)



But I though Deep Fryers were a no-no...

OK so yes, deep frying is not the healthiest choice, that's a no brainer. But, it seems to me, that a clean fry meal is better than a dirty fry meal, and this is a good way to get rid of those fried food cravings without getting back into the "Crack" of grains.

 

 

 

DEEP FRIED SHRIMP

 

So I have a deep fat fryer, I know, I'm so bad. I have finally put it to use for something clean.  I used olive oil, although the pot recommends not using it.  You could easily accomplish this same recipe in a frying pan as well, just make sure that there's enough oil to cover most of the shrimp.

 

INGREDIENTS:

1 1/2 bags frozen tail on raw shrimp (we got them at costco)

almond flour

coconut flour

salt, pepper, garlic powder to liking

 

 

Mix all dry ingredients together on a plate.  Beat the eggs in a bowl. Wash shrimp and pat dry with a paper towel. Roll the shrimp in the egg to fully coat, roll in the flour mixture and drop in the hot oil. (If you are using a frying pan use medium heat, you don't want the flour to burn.)  Cook until batter is brown and shrimp is pink, place on a plate with a papertowel to absorb the left over oil. And enjoy, easy, quick and so so yummy