I am always looking for ways to improve my health. Since revamping my diet I am feeling better and have more energy. I was beyond exhaustion. If you have felt that way I am sorry, it is really miserable. Many people don’t understand. That is why I often share The Spoon Theory by Christine Miserandino as she explains it so well. If you have never been that exhausted then read her theory.
My energy levels have gone up so much that I am able to go back to the gym. I am currently only doing pool exercise classes. I am sleeping better, losing weight, and my medical lab results are improving in all areas. I with the way I cook I don’t feel deprived in any way. Do all my recipes turn out the first time I try? Nope. But most of them do. It is trial and error. So where do I get my ideas? Well, I’ll be honest I feel they are heavenly inspired. I think it must be like an artist that paint or draw it starts with some kind of desire that turns into a thought.
But with all diets, if you don’t have great tasting food you won’t stick to it and occasionally you need to indulge in comfort foods. This is one of those indulgent recipes that go great with my Southern Chicken Fried Steak. Or you could use this as a dipping sauce for Popcorn Chicken, Chicken Strips, Coconut Shrimp.
Why is this post so much after the post for my Southern Chicken Fried Steak? Well, I noticed I did not add the gravy by itself. The gravy is with the Southern Chicken Fried Steak but it can also be used as a dipping sauce or maybe your just looking for a gravy recipe. So I decided to post it by itself. Of course, it will taste better if you have cooked Chicken Fried Chicken in the pan and so all the flavor from the steaks are and bits of flour are in the leftover oil.
4 tablespoons coconut oil
4 tablespoons tapioca flour
2 teaspoons Cholula
2 teaspoon balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon smoked paprika
1/4 teaspoon pepper
Add 4 tablespoons of coconut oil and 4 tablespoons tapioca flour to steak pan. This will make a roux. Deglaze pan with 3 -5 cups of beef broth. Add 1 cup of coconut milk or almond milk. Whisk until it comes to a boil and thickens. Add remaining seasonings. Gravy should coat the back of a spoon. 5 – 10 minutes.