Its winter and its cold and rainy here today. The perfect weather for comfort food. I’m not talking ‘junk’ comfort food. I’m talking those family meals that leave you feeling warm from the inside out. They make you think of a certain family member, or shared meals that bought you joy. This recipe makes me feel just like that.
One of my favourite meals when I dine out is a well cooked steak. Prior to going paleo, I would always choose that steak with Diane sauce. There was something about the flavour that I made me a big fan. I’m guessing it was the garlic (I love garlic). I’ll reassure you now though that this sauce isn’t overly garlicky, if you’re not a fan of garlic like me. Either way, the traditional sauce isn’t paleo and I soon had to make the choice to leave it out when choosing off a menu.
When I first started following a Paleo lifestyle I didn’t know how good cauliflower rice was and instead set out to find a great naan bread recipe to soak up my curries. I don’t miss bread in my diet. Its things like naan bread that I can do without, but I do miss that something to help soak up saucy curries.
Previously, I have shared with you what my kids like to eat, and even what they take to school in their lunch box. Their diet is probably best described as 80/20, with 80 percent being paleo and 20 percent being gluten-free. I’m trying harder and harder to make sure that that 80/20 becomes 90/10, but gluten-free is still something that’s easier to manage when they are out with friends.
Lunch boxes…they can be a bit of a nightmare some days. While I am always keen to make grain free alternatives for my children, they still have gluten-free rolls in their lunch box occasionally. There was only one type I would buy, and it became the only type my children would eat. It was full of seeds and looked like a multi-grain roll, but it had absolutely no flavour. It started as a convenience item, and is still just a convenience item (some days laziness).
I have wanted to find and create an alternative for a long time, but each recipe I tried or altered just didn’t cut the mustard. They were too egg’y, too dry, too soggy, had a weird taste and lets face it kids are all about taste and texture. Finally, I’ve found it though. A roll recipe to do away with the convenient gluten-free rolls I was spending a fortune on.