Paleo Carrot Bread with a side of fatty food for thought: A G&P weekly bite

I baked this paleo almond flour bread to bring to my in-laws cabin for the weekend.  Most of it didn't make it....

For the carrot bread:
I used the Against All Grain recipe for Almond Flour Zucchini Bread but used 1 cup of carrots (diced to a rice consistency in a food processor) instead of zucchini.  I also cut the honey just a bit (3 Tbs instead of 4).  You can always drizzle a bit of honey over the top if you wish.  It was really SO good!

And for the butter topping: 
I put a little real butter on top....
Have you seen the latest Time Magazine article: Ending the War on Fat.  I just finished reading it and I would highly suggest trying to get your hands on it!  It's nice to see that this whole fat issue is finally going mainstream.  Here are a few of my personal highlights from the article:

• In 1980, the U.S. Department of Agriculture (USDA) issued its first dietary guidelines, and one of the primary directives was to avoid cholesterol and fat of all sorts.... The prevalence of Type 2 diabetes increased 166% from 1980 to 2012. Nearly 1 in 10 American adults has the disease, costing the health care system $245 billion a year, and an estimated 86 million people are pre diabetic
• School districts across the country have banned whole milk, yet sweetened chocolate milk remains on the menu as long as it’s low-fat.
• From 1971 to 2000, the percentage of calories from carbohydrates increased nearly 15%, while the share of calories from fat fell–in line with expert recommendations. In 1992, the USDA recommended up to 11 servings a day of grains... The idea here was in part to cut calories, but Americans actually ended up eating more: 2,586 calories a day in 2010 compared with 2,109 a day in 1970. Over that same period, calories from flour and cereals went up 42%...
• study after study has found that it’s very difficult to lose weight on a very low-fat diet, possibly because fat and meat can produce a sense of satiety that’s harder to achieve with carbs, making it easier to simply stop eating.

And finally!! :)

• We should be focusing on the quality of food, of real food.”....The staggering rise in obesity over the past few decades doesn’t just stem from refined carbohydrates messing with our metabolism. More and more of what we eat comes to us custom-designed by the food industry to make us want more. There’s evidence that processing itself raises the danger posed by food. 

If you want to read more about the topic and don't have a subscription to Time online, here's a post I did a while back on fat : Is fat good for you?