I think this is an appropriate title for the first post considering the gym is named after the iconic thickener! Is it a little ironic that we named our CrossFit Gym “CrossFit Roux” and we advocate a diet free of gluten? Ha! So many dishes popular in New Orleans begin with instructions that go something like this: “First, you make a roux by combining equal parts of butter and flour. Whisk constantly over med/low heat until your mixture resembles the color of peanut butter (approximately 20 minutes).” While this recipe doesn’t start with making a roux, I achieve the thickness with arrowroot powder. To be honest, I used to skip over recipes that included ingredients like arrowroot powder because it seemed like such a fussy ingredient, but I haven’t found a better alternative to thicken sauces for paleo recipes since cornstarch and flour are both out. I wasn’t even sure if arrowroot powder was considered paleo or not, but I ran across this recipe from paleo guru Robb Wolf, so we’re going to go with it!