Wow so what is all this craze still happening about minecraft?? I must be the only person in the world that just can not understand what is up with this pixelated game. Both my kids love to play it and I am trying to understand why lol. My 12 year old can literally sit down and not move for hours building this crazy world that has glass houses in it that she thinks are cool. When I casually ask her why build a house out of glass, what if I just go throw a rock at it and break it. Apparently my logical view of this game was utterly wrong! I was quickly corrected with no you can’t do that, you can’t break it and you can’t throw a rock at it. It was at that point that I realized that me and minecraft will never get along lol.
Ok so that is the end of my rant on kids video games. Today I bring to you an awesome pizza that we made tonight for dinner. I am going to first tell you that the dough is completely paleo friendly and for the topping I just the left over BBQ chicken (I will post that another day) that we made in the crockpot and ate for dinner last night. So my side of the pizza was completely paleo friendly my wife added some cheese on her side on top of the chicken and added a couple pieces of pineapple and crispy bacon. So she technically had a Hawaiian BBQ Chicken Pizza. My kids simply had a cheese pizza, both pizza’s were made out of this awesome dough.
My wife found this on http://www.paleospirit.com so all credit to her she is amazing and if you simply read about her on the site between the spiritual side and recipes really good stuff on there.
Pizza! Pizza! Pizza! Pizza Dough
- 1 cup tapioca flour (starch) (plus more for rolling out dough)
- ⅓ cup + 2-3 tablespoons coconut flour, separated
- 1 teaspoon sea salt
- ½ cup olive oil
- ½ cup warm water
- 1 large egg, whisked
- Preheat oven to 450 degrees F
- Combine the tapioca flour (you can substitute arrowroot flour/starch), salt and ⅓ cup coconut flour in a medium bowl. Mix well.
- Pour in oil and warm water and stir. Add the whisked egg and continue mixing until well combined.
- Add two-three more tablespoons of coconut flour – one tablespoon at a time – until the mixture is a soft but somewhat sticky dough.
- Turn out the dough onto a surface sprinkled with tapioca flour and knead it gently until it is in a manageable ball that does not stick to your hands.
- Place the pizza dough ball onto a sheet of parchment paper. Use a tapioca floured rolling pin to carefully roll out the dough until it is fairly thin. (I generally make a 12 inch pizza). You may end up using a few more tablespoons of tapioca during this process but be careful not to handle the dough too much so it doesn’t get too dense.
- Place rolled-out dough (still on parchment paper) into preheated oven onto a hot pizza stone or a sheet pan.
- Bake for 12-15 minutes, depending on how “done” the crust should be, BEFORE putting on toppings.
Egh! Today has not been my day last night I started to not feel well and today it appears I have the flu. I am the last victim of the household to get it, just when I thought I was going to be home free.. think again! This is life.
My wife has been awesome in finding new recipes to cook from breakfast, lunch, dinners and desserts. Today is one that she found in Pinterest however I was able to track it back to the original author which I have included the link to the original recipe here (main site link paleo cupboard). I actually am eating this tonight for dinner and it tastes amazing. As this journey of mine goes on from day to day I have realized that this is something I can actually do for the long haul. The food tastes great and I really do not feel like I am missing anything. This week I had a craving for pizza and the wife has decided that we are going to make a paleo friendly pizza made out of a cauliflower crust so I am looking forward to that.
Here is the recipe for today, it is Paleo Mongolian Beef. It tastes really good and I would highly recommend it!
- 1 lb. flank steak
- 3 Tbsp. arrowroot powder
- 1/2 tsp. sea salt
- 1/2 tsp. ground pepper
- 1 Tbsp. + 1/2 cup lard/bacon fat or tallow
- 1 Tbsp. garlic
- 1 tsp. dried ginger
- Dash red pepper flakes (optional)
- 1 Tbsp. toasted sesame oil
- 1/2 cup coconut aminos
- 1/2 cup chicken or beef broth
- 1/3 cup raw honey
- 3 green onions, chopped
- Cut the flank steak against the grain into 1/4 inch slices.
- Add the arrowroot powder to a medium sized bowl and mix together with the pepper and sea salt. Dip each piece of steak into the arrowroot powder and shake off any excess coating. Lay coated steak on a drying rack and allow to sit for 10-15 minutes. This allows the powder to adhere to the steak better.
- While your steak is hanging out, you can make the sauce. Heat the 1 Tbsp. of lard/bacon fat or tallow in a medium sized saucepan over medium heat. Add the garlic,ginger and dash of red pepper flakes (optional) and cook for about 1 minute.
- Add the sesame oil, coconut aminos and broth to the pan and stir the ingredients together. Add the raw honey and allow it to melt into the sauce, stirring frequently.
- Turn the heat up to high and continue to stir until the sauce thickens slightly, about 3 minutes. Turn off the sauce and allow it to sit in the pan while you cook the steak.
- Add your 1/2 cup of favorite fat to a large skillet. Cook over medium heat until hot. Gently drop the beef into the oil using your tongs. Cook for 2-3 minutes until lightly browned around the edges. Remove the beef with the tongs and place on a paper towel lined plate.
- Pour out the oil from the pan and add the beef back in. Cook for about 1 minute and then add the sauce. Cook together for about 3 minutes, then add the green onions and cook for 1 additional minute.
- Remove the beef from the pan and pour any excess sauce into a bowl for anyone who might like some extra at the table. Serve!