Paleo food. Not because I’m following the trend, but because it FITS me! With one exception- sometimes it’s just too much meat but I love their recipes. Especially for sweets and sides. How come? NO SUGAR. No dairy. No gluten. So far that fits my allergies!
I’m pretty much obsessed with this blog, I’m sure you may have heard of it: PaleOMG . Just check it out at http://paleomg.com/ . I love how she writes and her recipes. I recently cooked her crockpot pulled pork chili. Very spicy but wow!!! Super easy and so Dru-able. There was her gingerbread brownies that left my families raving over Christmas. Her roasted red pepper and avocado soup with sausages topping? I drool about it just thinking about it.
My best friend Jenn also shared this Paleo recipe for tapioca rolls that’s SUPER easy to make. I made it twice already and I ate the second batch in two days. Actually I’m not sure if it was even 24 hours… It was so buttery and that’s thanks to olive oil. I made a SLIGHT adjustment but it truly was a treasure find by her!!!
I’m sharing this recipe for one incredibly selfish reason: so you’ll have it ready for me when I come over for dinner!
1 C. tapioca flour
1/3 c. coconut flour
1 tsp. salt
1 C. warm water
1/3 c. olive oil
1.) Mix the dry ingredients and slowly add in the wet.
2.) I prefer a muffin or cupcake pan and I can make 8 rolls this way. Be sure it’s UNGREASED.
3.) Bake at 350 degrees for 30-35 minutes.
4.) Try to pace yourself. Repeat steps if you just ate it all and need to make some for others.
PS. The rolls tastes AWESOME with the pulled pork chili! If you turn it upside down, it’s almost hollow and you can scoop the chili into it and have a “bread” like bite!
Also today is January 2nd so here’s a belated Happy New Year!!! Here’s to a wonderful 2014!!! I anticipate an exciting year filled with joyous events as well mouth-watering meals!!!
Until the next time.