Many of you know that I am married to a British man. One meal that those British men love is a nice pot of roasted meat and potatoes. Roast dinners are a staple in England appearing on many household tables every Sunday evening and nearly every special occasion. If ever asked, “What should we have for dinner?” My husband almost always replies with “Roast Dinner!”
Since I have been restricting my diet to a Paleo/Caveman one there are many meals I am having to say farewell to, but luckily a beef roast doesn’t have to be one of them.
Currently, there is a lot of debate in the nutrition world about whether or not potatoes are allowable in the Paleo diet. I have done some reading and I have decided to be inclusive of the starchy vegetable myself, but if you have a problem with potatoes then you can always substitute them for sweet potatoes. For me, Paleo isn’t about recreating a caveman lifestyle, but about making sure I’m sticking to a diet rich in vegetables and meat. The Paleo diet is one that reduces sugar intake and removes all processed foods for the purpose of stripping the human diet down to its origins. Eating as many Paleo-friendly foods as possible will help your digestive tract, energy levels, and will also aide in weight loss.
Here is my personal recipe for a simple beef roast.
2 lbs beef steaks or chuck roast
3-4 russet potatoes (or sweet potatoes if you opt to avoid white potatoes)
2 cups fresh or frozen green beans
1 cup water
- Preheat over to 350 degrees.
- Chop the potatoes, leaving the peels on, into 1 inch cubes.
- Place your meat into the bottom of a cast iron pot or roasting tin.
- Add potatoes to the top of the meat.
- Place green beans on top of the potatoes.
- Pour water over top mixture. Cover.
- Place in the oven for 1.5 hours. Make sure meat is cooked and vegetables are tender before serving.
It’s a foolproof Paleo recipe!
The Ameri Brit Mom
For the past three weeks I’ve been trying to eat a Gluten-Free/Paleo diet. It’s been nice as I’ve been able to notice a difference in aches and pains. I’ve also been working hard to kick processed foods out of my digestive system.
One thing I’ve missed in my journey to Gluten-Free eating is baked goods. I’m a huge fan of bread, cookies, cake, and basically anything you can make with flour. Bread is difficult, but I’ve been able to abstain. My biggest issue (especially as we approach the holiday season) is desserts. I have been trying to minimize my sugar intake and even when I do eat sweets I’ve tried to make sure that the source of sugar is natural and not artificial.
This weekend I completed my first baking project with almond flour and it was a success! Being gluten-free/Paleo doesn’t mean that you have to forego delicious food. It just takes a little more effort and intentionality, but you can still enjoy your food.
Thanks to Elana Amsterdam at Elana’s Pantry I was able to remake a favorite. I followed the recipe below from her website and poured a glass of almond milk to drink along with my cookie. My whole family enjoyed the cookies.
**One note on the recipe, I would recommend using the EXACT ingredients that Elana uses to create the recipe. You can click on the links below for more information on those ingredients. I was unable to find her exact almond flour and so mine had a slightly different texture. It didn’t change the taste, but I would still recommend for you to use the EXACT ingredients.
- In a food processor, combine almond flour, salt, and baking soda
- Pulse in butter, vanilla, and maple syrup until dough forms
- Remove blade from processor and stir in chocolate chips by hand
- Scoop dough one level tablespoon at a time onto a parchment lined baking sheet
- Press balls of dough down gently
- Bake at 350° for 7-10 minutes
- Cool for 15 minutes (do not handle prior or cookies will break)
The Ameri Brit Mom