CROCKPOT SHORT RIBS

This recipe needs no introduction.  It's divine.  I found the recipe on www.fastpaleo.com

ingredients

• 2-3 lbs beef short ribs
• 1 tsp salt & 1/2 tsp pepper
• 1 Tb bacon grease
• 1 onion, chopped
• ¾ cup red wine
• 1 cup apple cider vinegar
• ⅓ cup honey
• 1 tsp. Tabasco
• 1 jar (7 oz.) tomato paste
• ¾ cup beef stock
• ¼ cup GF Worcestershire sauce
• ¼ cup Coconut Aminos
• 1 tsp chili powder
• 3 cloves of garlic, minced

directions:

Season short ribs with s & p
Brown in a hot pan w/bacon grease
Remove ribs to slow cooker
sauté 1 chopped onion
add remaining ingredients to pan and bring to a boil
pour over ribs
Cook on low for 8-10 hours or if short on time like I was, on high for 2 hours, then low for 4 hours.

These smelled so amazing while cooking! They taste amazing, too!

PALEO, 6 MONTHS LATER

I started the Paleo journey at my heaviest (non pregnant) weight.  I weighed 137 lbs, had zero energy, anxiety up the wazoo, serious sciatic and joint pain, and no drive to much of anything, let alone work out or cook healthy.  Food was my weakness.  I loved all food.  Sugary foods, savory foods, fast food (though I didn't indulge in it often).  And I seriously loved eating out.  We would eat out and or order take out probably 4-5 days a week.  Thats just sad, my friends.  One day I stumbled upon a 30 Day Paleo Challenge (found here: www.robinssweetconfessions.com/wp/category/paleo-challenge/) and my husband and I just decided to go for it.  We dove in head first, no questions asked.  By week 2, I was feeling immensely better, had lost a lot of weight, and enjoyed cooking at home for my family.  After that first month, I had lost 7 lbs, abstained from candy and sweets both on Halloween AND my 4 year old bday party.  The challenge was up on Thanksgiving.  I did have dessert, but other than that continued living the Paleo lifestyle.  It was a bit harder during the holiday's, but we made it and continued seeing success.  Fast forward 6 months, I completed my first Whole30 (see details here: www.whole30.com) *Talk about life changing and difficult!*, am down 16 lbs and 2 dress sizes, I fit into jeans that I bought before I had kids, and even though I'd like to fit into even more things that are smaller, I'm pretty damn happy.  But it goes deeper than the scale.  I'll save you all the boring "i learned so much about my unhealthy relationship with food!" - even though I did, and I'll skip right to the awesomeness that has come from it:

- joint pain GONE
- sciatica GONE (I attribute this to Paleo as well as finding an amazing masseuse and chiropractor)
- strength - way up
- skin - clearer than ever
-anxiety - next to none
- cellulite - let's just say I'll feel pretty confident in my two piece this summer :)
- sugar cravings - finally gone after completing Whole30
- sleeping WAY better at night.  Since I still have little one's it's rare that I actually sleep through the night, but my brain shuts of at a proper hour now
- We have influenced quite a few family members and friends to at least look into a real food lifestyle, and some of them are living it.

Really the list could go on.  But I'll let the before and after pics speak for themselves:

BREAKFAST PUDDING

I made this one morning when we were completely out of eggs.  Technically I don't think I should be having it on the Whole30, but it was all I had.  And it was so good :)

INGREDIENTS:



1 avocado

1 banana

2 tbsp almond butter

1/2 cup coconut milk

2-3 tbsp 100% cacao powder

2 tbsp hemp seeds

1 tbsp cacao nibs



DIRECTIONS:



Combine all ingredients in a blender or food processor.  blend until smooth!

TANGY AVOCADO DEVILED EGGS

Easter just can't happen without deviled eggs.  My mom and grandmothers all make amazing deviled eggs, which are quite simple: egg, mayo, salt and pepper.  sometimes topped with capers or olives.  As much as I love them, I can't bring myself to attempt homemade maybe again (yet), so I had to do something different.  Here they are, Tangy Avocado Stuffed Eggs.

INGREDIENTS:

12 eggs

2 avocados

juice from 2 - 3 limes

2 tsp garlic powder

1tbsp white or red wine vinegar

1/4 cup water or more as need to thin out to the consistency you like

4 slices crisp bacon, chopped

salt & pepper to taste

paprika for topping

DIRECTIONS:

Hard boil your eggs.  I actually bake mine in a muffin tin at 325 for 30 minutes.  Less work and they come out perfect every time.  Allow to cool, I always let mine over night.  You know, just in case :)

In your food processor, combine all other ingredients except the bacon and paprika.  Blend until smooth.

When eggs are cool, remove yolks, combine in a bowl with the avocado puree, and mash it all up.  fill egg whites with the avocado/egg filling.  Top each egg with bacon and a sprinkle of paprika.

ENJOY!

Buffalo Pumpkin Chili

This is perfect on a cold spring (or any season) day.  All the flavors blend so well, despite how it sounds :)  I usually add whatever I have on hand, but I'll just post how I made it this time.  This can be made stove top, or in the crock pot.  I like to keep mine simmering all day in the crock pot so we can eat it whenever we get home.

INGREDIENTS

2 lbs ground buffalo
1 Qt Vegetable Juice
28 oz Can fire roasted diced tomatoes
1 large yellow onion - chopped
1 large portobello mushroom - chopped
1 large green pepper - chopped

1 yellow squash chopped

1 red apple chopped

1 sweet potato chopped
15 oz canned pumpkin
2.25 oz canned sliced olives

2 cloves garlic minced
1 TBS pumpkin pie spice
1 TBS hot sauce
1 TBS chili powder
1/4 tsp smoked paprika
1/8 tsp cayenne pepper

DIRECTIONS

-Brown the buffalo in a large pan.  Season with salt 7 pepper

- put all ingredients in crockpot, cook on low 6-8 hours

- if cooking stove top, after you brown the meat, add the onion and mushroom and simmer for 5 minutes.  then add all ingredients and cook for 1 hour on medium heat.  

DANI'S TACO SALAD

This has been a staple in my life since I can remember.  My mom made it grown up, all my friends moms made it.  And everyone had their own way of doing it.  Mine used to have lots of cheese, sour cream, and a mayo based dressing.  When I started Paleo I had to find full flavor else wear.  The avocado and vinegar add a creaminess and zing that the salad deserves.  

INGREDIENTS:

For the salad

1 lb ground buffalo or bison

taco seasoning 

4 culs romain lettuce

2 cups shredded iceburg lettuce

1 avocado sliced

3-4 chopped campari tomatos

2 green onions chopped

1 small can diced green chills drained

4 tbsp fresh pico de gallo

1/4 cup chopped black olives

*1/4 cup shredded raw cheese, if you are doing Primal

- cook bison according to package.  I make mine with a homemade taco seasoning, and I add extra because it is so good.  Let the meat cool slightly.  Combine all ingredients in a large bowl (this salad is enough for 2 people in our house)

DRESSING

1/4 cup olive oil

2 tbsp white or red wine vinegar

1 tbsp apple cider vinegar

juice from 1 lime

2 tbsp Trader Joes green or red chili salsa (or both!)

- combine all ingredients and toss with salad.  

Mange!

Olive Tapenad

Everyone that has been to our house knows this is always in the fridge. And we go through one batch in just 2-3 days. It's super easy, super yummy, and is great with chips, crackers, veggies or just by the spoon (or bowl) full. It is my grandmothers recipe, and it's probably the best thing ever for any olive lover :)



INGREDIENTS

-1 can pitted black olives drained
-Equal amount green Spanish olives with pimentos
- 1 clove garlic, minced
- 1/4 cup (plus more to taste) olive oil
- juice from 1/2 large lemon
- 1 tbsp capers (optional)

DIRECTIONS
Chop olives in food processor until desired chunkiness. Combine in a bowl with all other ingredients. Stir well. Store for up to 1 week in the fridge. Eat often :)

I find the key to this simple dish is to buy good quality olives and olive oil. It can make all the difference in flavor.

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