I could not imagine that something so good could be so incredibly easy. I bought a pack of ribs at costco (sorry not organic) so I had more than I could get into the crockpot. This is what I did with the leftovers.
- 2 lbs short ribs cut into approx 4-5 inch pieces
- 1/2 cup all natural spice rub (I purchased mine from whole foods)
- 2 cups organic beef broth
- 1 onion, chopped
Preheat the oven to 325 degrees. In a dutch oven, skillet, or pan that can go from stove to oven with a cover, brown the ribs on all sides. Add the broth and top with onion. Cover and bake for 2.5 hours. Allow the ribs to rest for thirty minutes before serving. Would be great over cauliflower mash or shredded cabbage.
I was really looking for something clean and fresh after my huge splurge party weekend. This totally hit the spot. It’s amazing!
- 2 cups shredded chicken
- 1/2 head cabbage
- 1/2 head purple cabbage
- 1-2 shredded carrots
- 3 Tbsp chopped mint
- 3 Tbsp chopped basil
- 3 Tbsp chopped cilantro
- 5 green onions, chopped
- 2 Tbsp red boat fish sauce (paleo friendly)
- 1-2 limes, juiced
- 1/4 cup water
- 1.5 Tbsp 1 Tbsp avocado oil, macadamia nut oil, or light olive oil
- 1/2 tsp apple cider vinegar
- 1.5 Tbsp organic raw honey
Combine all of the salad ingredients in a bowl. Put all of the dressing ingredients into a separate bowl and whisk. Toss everything together in a large bowl and serve.
So…no I’m not pregnant. Let’s just get that out of the way right now. Sorry to disappoint, but such is life (mine anyways).
After my three week gorge around the holidays, I noticed that I was lactating. Yes, you read that right. I was producing milk. Awesome. No baby. Just milk. And breast pain and swelling and random lumps in the mammaries. I’m so sexy, I know!
After getting blood work done, my doctor tells me that I am in the “high normal” range for prolactin (which apparently is enough to make you produce milk) and I was in the “normal” but not preferred range for thyroid as a person trying to conceive. It was recommended that I start taking Synthroid minimum dosage. I really did not want to be on another med. I asked my doctor if he thought there were alternatives. He said that I could try diet and exercise and do another blood draw in six weeks. After the first of the year, I jumped back into the paleo, and I also incorporated exercise into my regimen. Last week was my blood draw, and I’m happy to say that my prolactin went down 30% and my thyroid went down 14%! Yay for paleo and exercise.
Anyway, we will probably proceed soon with IUIs, and then on to our frozen embryos hopefully in June. Since my RE thinks that my tubes are not really open unless they are forced open during testing, he feels that I’m ready to go with the frozen embryos. My other doc disagrees, and really wants to try IUI. I guess it makes sense to give it a shot first. After trying to conceive for almost six years, what is another 2-3 months?
I had a great “girls” weekend and catapulted myself off the wagon right after the blood work, so I guess it is time to renew my efforts and get back on the ball. Woo hoo! Yes, there were side effects with my splurge weekend, but it was nice to just relax with my girls and indulge in a few tasty beverages and snacks. Totally worth it!
Here is a glimpse of my weekend paradise. I miss it already!
In celebration of getting 50,000+ views on this blog since starting it in August… I made myself some chicken
I know it doesn’t sound like much, but it sure was GOOD! What makes it even better is that it was insanely EASY!
Since the breading has its own source of “oil” inside, you don’t need to fry this chicken to get that same texture. Although it’s not a huge priority for me, this recipe is also 100% carb free. Enjoy!!!
- 2 lbs boneless skinless chicken thighs or breasts
- 1 egg, beaten and seasoned with salt and pepper
- 1 cup seasoned “Breadcrumbs“
- 1 lb mushrooms of your choice
- 1/2 lemon
- fresh herbs of choice (optional)
Preheat the oven to 350 degrees. Line the bottom of a pyrex dish with mushrooms and season them with salt and pepper. Dip the chicken into the egg, and then coat and press with “breadcrumbs”. Place the chicken on top of the mushrooms and bake for 30-40 minutes (depending on the thickness of your chicken). You can always use a thermometer and remove the chicken when it reaches 165 degrees. Drizzle lemon juice over the top and serve. Sprinkle with fresh herbs (optional).
I’m so excited to have mastered the perfect paleo breading, and I am deep into experimentation with it. This was another raging success. Both of my boys absolutely loved it. I prepared my own before work, and I breaded and refrigerated theirs for a quick drop in the skillet when they were ready for dinner. This worked perfectly. The “breadcrumbs” I keep on hand and can be made in large batches ahead of time. I will be making this often!
- 1 lb pork cutlets, pounded to 1/4 inch thickness
- 1/2 cup tapioca flour
- 1 egg, beaten
- 1.5 cups “breadcrumbs“
- 4 Tbsp fat (ghee, lard, bacon fat, coconut oil…)
- 1/2 lemon (optional)
Heat a skillet over medium-high heat and melt the oil. Dip the flattened pork cutlets in the tapioca flour (shake off excess). Then, dip in egg and finally the breadcrumbs. Fry in the pan for 2 minutes on each side. Remove to a paper towel for one minute before plating. Squeeze the lemon over the cutlets before serving (optional).
These were crazy easy and SOOOO good! I love that I can make “breaded” chicken tenders without a clue that I’m not using real breadcrumbs! The secret it the seasoned, ground pork rinds. They were insanely easy to make (seriously less than five minutes), and this just tasted amazing.
- 1 cup seasoned “breadcrumbs“
- 1 lb organic chicken tenders
- 4 Tbsp ghee
- 1 egg, beaten
- 1/2 lemon
- 2 basil leaves, finely chopped
Melt the ghee over medium-high heat in a skillet.
Dip the chicken into the egg and then in the breadcrumbs.
Cook the chicken in the ghee for three minutes on each side.
Put on a plate and sprinkle with lemon juice and fresh basil
I had no clue what else to call this. All I know is that it involved a tomato base and chili powder and tastes shockingly good! It was an experiment because I had leftover ground beef from my meatball venture. HIGHLY recommend this!
- 1 lb ground beef
- 1/2 chopped onion
- 1 cup sliced mushrooms
- 1 cup organic tomato sauce
- 2 cloves chopped garlic
- 2 basil leaves, chopped
- 1 tsp chili powder
- 1/2 tsp ground cumin
- salt and pepper to taste
- 1/8 tsp cayenne (optional)
- 1 Tbsp chopped cilantro (optional for garnish)
Brown the ground beef and remove to a bowl and set aside. Leave 2 Tbsp of the oil in the pan and saute the mushrooms and onions until the onions are translucent. Add the remainder of the ingredients and bring to a simmer. For the last couple of minutes, add the beef.
This could be eaten by itself or over riced cauliflower.