Balsamic braised short ribs

There were a handful of favorite meals back in the day when I ran an organic meal delivery business, and braised balsamic BBQ beef was on the top of the list. I’ve updated this recipe to include dates as the sweetening element instead of brown sugar, and the result is a rich flavor that your family will love.

PREP TIME

5 minutes

COOKING TIME

4-6 hours

YIELD

6-8 servings

2 tablespoons Savory Spice Blend (recipe here)

2-3 lbs of bone-in beef short ribs

1 tablespoon coconut oil

1 15-ounce can plain tomato sauce

1/2 cup balsamic vinegar

4 whole dried dates

6 cloves garlic, smashed

SIDE NOTE

This is also a fantastic dish to make for a pot-luck or Super Bowl party.

NIGHTSHADE FREE?

Replace the tomato sauce with beef Bone Broth (recipe here).

FODMAP FREE?

Omit the garlic.

CHANGE IT UP

Don’t have a slow-cooker? Use an enameled cast iron pot in an oven at 300^°F for 4-6 hours.

NUTS

EGGS

NIGHTSHADES

FODMAPS

Rub the Savory Spice Blend into the short ribs.

Melt the coconut oil in a large skillet over medium-high heat, and sear the short ribs 1-2 minutes per side or until they are slightly browned.

Place the short ribs, tomato sauce, balsamic vinegar, dates, and garlic in a slow-cooker. Cover and cook on low for 4-6 hours or until the meat is tender enough to fall apart with a fork.

Shred the meat off of the bones and serve with Candied Carrots (recipe here).

spaghetti squash bolognese

A traditional meat sauce, Bolognese is usually made with heavy cream and a variety of meats. To keep this one dairy-free, I use coconut milk instead of cream.

PREP TIME

15 minutes

COOKING TIME

60 minutes

YIELD

3-4 servings

1 spaghetti squash

Sea salt & black pepper to taste

2 tablespoons bacon fat
or grass-fed butter

1 onion, finely diced

1 carrot, finely diced

1 stalk of celery, finely diced

1 clove of garlic, grated or
finely diced

1/2 lb ground veal or beef

1/2 lb ground pork

4 slices bacon, chopped

1/2 cup full-fat coconut milk

3 ounces (1/2 small can) tomato paste

1/2 cup dry white wine (optional)

Sea salt and black pepper to taste

CHANGE IT UP

You can also serve this sauce over zucchini noodles (see here).

NUTS

EGGS

NIGHTSHADES

FODMAPS

Preheat oven to 375^°F.

Slice the spaghetti squash in half lengthwise so that two shallow halves remain. Scoop out the seeds and inner portion of the squash, and then sprinkle with sea salt and black pepper. Place both halves face down on a baking sheet. Roast for 35-45 minutes—until the flesh of the squash becomes translucent in color and the skin begins to soften and easily separate from the “noodles” that make up the inside.

Allow the squash to cool enough so that you can handle it, and then scoop the flesh out from the inside of the skin into a large serving bowl. Set aside until the sauce is finished.

While the squash bakes: In a large skillet over medium-high heat, melt the bacon fat or butter, and sauté the onions, carrots, and celery until they become translucent. Add the garlic and cook for an additional minute.

Add the ground veal, pork, and bacon, and cook until browned through. Once the meat is done, add the coconut milk, tomato paste, and white wine (optional), and simmer over medium-low heat for 20-30 minutes or until the sauce is well combined and any alcohol is cooked out (if you added it).

Add sea salt and black pepper to taste before removing the sauce from the heat.

Serve over the roasted spaghetti squash.

bison & butternut cocoa chili

Before I went Paleo, my traditional chili recipe was a standard part of my cooking arsenal, but once I eliminated beans from my diet, chili was off the menu for a long time. That has changed with the creation of this fantastic recipe, which uses butternut squash and smoky flavors.

PREP TIME

20 minutes

COOKING TIME

4-6 hours

YIELD

3-4 meal-sized servings

3 cloves garlic, smashed

1 tablespoon smoked paprika

2 tablespoons chili powder

1 tablespoon chipotle powder

1 tablespoon cinnamon

1 tablespoon 100% cocoa powder

1 1/2 tablespoons sea salt

2 teaspoons black pepper

32 ounces diced tomatoes,
canned—or 4 cups fresh, diced

1 lb bison stew meat

2 cups butternut squash, peeled and diced into 2-inch chunks

1 onion, diced into 2-inch pieces

1 bell pepper, diced into
2-inch pieces

FODMAP FREE?

Leave out the garlic and onions. Add 3-4 chopped parsnips or carrots to make a bulkier dish.

CHANGE IT UP

Don’t have a slow-cooker? Use an enameled cast iron pot in an oven at 300^°F for 4-6 hours.

This recipe can easily be made with ground beef or turkey instead of bison.

NUTS

EGGS

NIGHTSHADES

FODMAPS

In a bowl, mix the garlic, smoked paprika, chili powder, chipotle powder, cinnamon, cocoa powder, sea salt, and black pepper with the tomatoes.

Place the bison, squash, onion, and bell pepper in the slow-cooker, and cover with the tomato mixture.

Cover and cook on low for 4 to 6 hours.

orange braised beef shanks

Beef shanks can be a confusing cut of meat, but they’re often one of the most affordable, especially when you buy grass-fed. A slow-cooker or enameled cast iron Dutch oven pot do a good job of making this tougher cut of meat tender and delicious.

PREP TIME

10 minutes

COOKING TIME

4-6 hours

YIELD

6-8 servings

2 teaspoons fennel seeds

1 teaspoon black peppercorns

32 ounces beef Bone Broth
(recipe here)

1 orange, sliced & juiced

1 teaspoon cumin

3 cloves garlic, smashed

6 beef shanks
(approximately 3 lbs)

1 large sweet potato, cut into
2-inch chunks

Дата добавления: 2015-11-14