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Whole30-Day 5 (With Recipes)

Posted on

 Friday 9/26/14

Today was a great day!  Paleo Baby woke up without a fever and we had both got a good nights rest.  The day flew by, baby went down for a nap and I got to make my lunch; baby free!  I made the Sardine Cakes of course!  My new obsession!  They are soooo filling!  At about 3:30pm  I made The World’s Best Paleo Gravy (recipe below) by Brittany Angell, then went and picked up my GMO, Soy FREE, Free Range eggs and a few other goodies at the farmers market in town.  Once back home (STARVING) I started dinner!  DRUM ROLL…….Grain-Free Chicken Fried Steak (recipe below) by Mommypotamus!  I paired my dinner with fresh green beans while the hubby enjoyed cinnamon baked carrots and parsnips.  Dinner was FABULOUS!  We were stuffed!  Another day DOWN, 25 more to go!

Grain-Free Chicken Fried Steak


  • 1 pound cube steak or round steak
  • 3-5 eggs, whisked
  • 2 cups almond flour or almond meal
  • 1/4 cup coconut flour
  • 3 teaspoons unrefined sea salt
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon pepper
  • tallow or coconut oil for frying


  1. Tenderize your steaks
  2. Place whisked eggs in a medium bowl. In a separate medium bowl mix together almond flour, coconut flour, salt, onion powder, garlic powder, paprika and pepper.
  3. Place each steak in the bowl of whisked eggs and coat thoroughly.
  4. Dredge steaks in the flour mixture.
  5. Set aside to rest for 3-5 minutes. While you’re waiting go ahead and preheat a non-stick pan with enough oil to generously coat the bottom (use medium heat).
  6. Place steaks in pan (if it doesn’t sizzle it’s not hot enough!) and fry on both sides until golden brown.


Worlds Best Paleo Gravy


  • 2 Tablespoons of Butter (dairy or nondairy.)
  • 1 onion finely chopped.
  • 1/4 Tsp. Black Pepper
  • 1 1/2 Tablespoons of Starch (Potato Starch, Arrowroot or Tapioca)
  • 5-6 Tablespoons of Blanched Almond Flour.
  • 1 1/4 Cup of Chicken Broth
  • 1/2 Tsp. Garlic Powder
  • 1 Tbs Heavy Cream OR Heavy Coconut Milk (optional)
  • salt to taste.


  1. To a sauce pan add the butter, and onions. Cook over medium low heat for 20 minutes or so until caramelized (a beautiful golden brown color and cooked through) .
  2. Add the Black Pepper, Starch and Almond Flour. Stir for 1 minute and then add the remaining ingredients.
  3. Stir and gently boil until thick. If you want your gravy thicker feel free to add an additional 2-3 TBS of almond flour.
  4. Salt to taste. At this point I like to put the gravy in the food processor to get it 100% smooth (by grinding up the onions) but this step is 100% optional.
  5. Gravy will thicken as it cools.

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