Country Fried Steak (Paleo) - I originally found on receipes.sparkpeople.com but couldn't seem to find it again today when I looked for it.
1 lb top round steak (or cube steak)
1/4 coconut flour (I usually use garbanzo bean flour, though)
Enough oil to coat pan well (4+ tablespoons)
Season steaks with sat, pepper and garlic powder. Dredge through flower and shake of excess. Allow to sit for 5 minutes. While resting, heat oil over med-high heat in skillet (I use cast iron). When oil is HOT, place steaks in pan and sear about 5 minutes per side or until crispy (they won't need more than 5 minutes each side if the oil is hot when you put the steaks in). Let drain on a wire rack (I just use a paper bag or some newspaper) for a few minutes before serving.
Makes 4 servings. Calories: 299. Fat: 18.7. Carbs: 2.5g. Protein: 28.9
Paleo Sausage Gravy - from http://robbwolf.com/2011/01/05/gluten-free-sausage-gravy-paleo-biscuits/16 oz. country style pork sausage
2 tbsp arrowroot powder
1 can coconut milk (shake it up VERY WELL before you open it)
1/4 tsp fennel seeds
1 tsp dried, rubbed sage
1/4 tsp cayenne pepper
1/2 tsp pepper
1/4 tsp salt
- Heat up a skillet over medium-high heat and brown the sausage. Break up the sausage into fairly small pieces so it will cook easily, but I like to leave some bigger chunks in there too. Once the sausage is thoroughly cooked, remove it with a slotted spoon and set it aside. Discard most of the fat, but leave about a tablespoon in there, and leave all the stuck-on brown bits of sausage in the bottom of the pan.
- Turn the heat down to medium. Add the arrowroot and stir it into the fat & brown bits, whisking constantly for about a minute so it doesn’t burn. It will get pretty thick and almost dry.
- Add the coconut milk about 1/3 of the can at a time, and whisk together with the “roux” you just made, incorporating it thoroughly. Some of the browned bits should start to come off the bottom of the pan, too. This is what we want. Keep adding in the coconut milk until it is all incorporated. Add the fennel, sage, cayenne, salt and pepper and mix it in.
- Add the sausage back in and incorporate throughout the gravy. Cook for a moment so everything is heated evenly. Serve immediately
This morning I made breakfast for my momma bear and made my favorite tried, true and EASY breakfast hash with two perfectly poached eggs on top with grapes on the side for "dessert"
Sweet Potato Hash (from everydaypaleo.com)
1 lb ground pork sausage
3 sweet potatoes grated
3 tbsp coconut oil
Brown the sausage in a large soup pan. Add the coconut oil and shredded sweet potatoes to the cooked sausage (sometimes I’ll also add about 3 tbsp of organic butter as well). Stirring often, let the potatoes cook until they are soft, about 7 minutes. Add a TON of cinnamon and a dash of salt, if needed, and serve.
Tonight for dinner I'm steaming up some simple broccoli to serve with lemon marinaded chicken thighs per this blog/ recipe I found: Baked Chicken Thighs 3 ways!