We had a great Valentine’s Day celebration last night with our friends and their sweet boys. It turns out that we’ve actually spent the last two Valentine’s Days together. It’s so nice to get together for low key evenings and just relax. I didn’t want to be occupied with cooking, yet, I wanted to make something a little bit special but also easy. I found a recipe from Clean Eating Recipes which had only a few ingredients. Major score in my book; less ingredients the better. The best part though, I had all but two ingredients on hand.

Ingredients

  • 2 1/2 pounds Beef Short Ribs bone-in, cut into 2-3 inch pieces
  • Coarse Salt and Pepper to taste
  • 2 Tbsp Olive Oil
  • 1 Sweet Onion Sliced
  • 1 small can of tomato paste (I used Hunts because there’s no added sugar or dairy)
  • 1/4 Cup Balsamic Vinegar
  • 2 Cups Beef Broth
  • 4 Rosemary Sprigs

The original recipe calls for 3 cloves of garlic. I tend to be “un Italian” and skip garlic at all cost since I will scare off vampires for days with the garlic smell that permeates my skin. I come by it honestly though, same thing happened with my grandfather except he didn’t care. The original recipe also calls for only 2 tbsp. of tomato paste. I hate wasting, so I just get the smallest can and use it all.

Instructions

  1. Preheat the oven to 325 degrees.
  2. Heat the olive oil over medium/high heat in a ceramic coated cast iron pot.
  3. Coat the short ribs in coarse salt and pepper and place in the hot pan.
  4. Cook until deep golden brown and then flip each piece over and brown on the other side.
  5. Remove the ribs from the pan to a plate.
  6. Add the onion to the hot pan and saute until onion is translucent, 4-5 minutes.
  7. Add the garlic and saute for 30 seconds. (If you choose to use garlic)
  8. Add the tomato paste and cook for another 30 seconds, coating the onion.
  9. Add the balsamic vinegar and beef broth and bring to a simmer.
  10. Put the short ribs back in the pan. Toss in the rosemary sprigs, cover with a lid, and place in the preheated oven.
  11. Bake for 2 to 2 1/2 hours, or until ribs are fall off the bone tender.
  12. Serve over cauliflower mash for a clean, cleanse approved meal.

This recipe was extremely easy and so delicious! I actually made it again tonight but served it with cauliflower mash and roasted carrots. Fantastic! Hope everyone had a great day celebrating love..

Jewel

 

 

Its become an often treat to have my 91 year old grandmother over for a weekend dinner. As picky and demanding as she can be (listen to this pot calling the kettle black haha) I don’t think I’ve ever enjoyed special time with her as much. My kids love their great grammy so much and I hope that they will always cherish these special times until they fade into faint memories.

I went out of my comfort zone looking for something a little different for dinner.  Apparently veal is hard to come by around here so lamb was the next choice.

Ingredients

Lamb Chops

Kale

Tomatoes

Extra Virgin Olive Oil

Balsamic Vinegar

Salt/Pepper to taste

First, I sprinkled salt and pepper on the chops. They actually took longer to cook than I expected, so I’d suggest throwing them on a grill pan now. I coated the pan with a little olive oil before tossing them on. Mine were thick so I just kept checking them.

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Next, the kale went into a large pot with some olive oil. Have you ever noticed that it looks like you’re going to have a TON of greens but once it gets cooking you wonder where it went? Same here. Anyway, toss the kale around on medium heat until it softens. If you want, add a little balsamic to the kale. I didn’t, but I normally do and its very good that way.

Once the chops were finished I added some sliced tomato to the grill pan until they were slightly grilled.

Lastly, I made a balsamic reduction. I boiled 2/3c of balsamic vinegar and let it simmer for about 15 minutes. That was excellent on the lamb and tomatoes.

As you’ve noticed, I’m sure, my recipes are simple flavors and ingredients put together. I hope you all are enjoying this as much as I am!

Jewel

 

Also known as crack balls…. Paleo Barbie nailed it with this one. I’ve always been a peanut butter addict eating by the spoonfuls. It took me some time to get used to the almond butter taste, but don’t you worry….they go down by the spoonful now too. I especially like the Open Nature brand of salted almond butter. This treat is so easy to make and would be great to get the little people in your lives involved.

INGREDIENTS:

1/2 cup almond butter (I used Open Nature Salted and creamy)

1/2 cup almond flour (Bob’s Red Mill)

1 tsp vanilla extract

1/2 cup soy-free dark chocolate (Enjoy Life)

Coarse sea salt

STEPS:

1. Mix almond butter, almond flour and vanilla in a bowl

2. Roll into small balls and set on a tray covered in parchment paper (mine were about the size of ping pong balls)

3. Cool butter balls for about 30 minutes in the fridge

4. Melt dark chocolate in a pan on the stove (I added a splash of Almond Breeze unsweetened almond milk to make it a little more creamy)

5. Roll butter balls in the melted chocolate to coat them and place them back on the parchment paper

6. Sprinkle with coarse sea salt

7. Cool again in the fridge for about 30 minutes or until the chocolate is set. The freezer is also a good option…and quicker!

8. Enjoy!! They would pair well with a nice glass of red wine, almond milk, or your morning coffee. These are totally acceptable for anytime of the day since they’re healthy, right??

Just be careful because they’re addictive!!

Jewel

Yesterday’s recipe post produced enough pork tenderloin to eat for a few days! I love having chili around in the colder months so I knew exactly what to do with the leftovers.

I use pretty much the same ingredients every time I make chili except this time I’m switching up the meat. My normal would be grass fed beef, but you could use chicken, ground turkey etc. This also makes a great vegetarian chili by leaving out the meat all together.

I start with chopping up a couple large carrots, a zucchini and a yellow onion. Soften them on medium heat with a litte extra virgin olive oil. (I also add mushrooms but didn’t have them in the fridge today, add them at this point if you want).

Next, I add 2-3 cans of diced tomatoes (I used Hunts. And 3 cans in this recipe). Make sure to check ingredient labels so there isn’t any added sugar.

I do all my spices to taste… I add cumin, salt, chipotle chili powder and regular chili powder.

 

Let the chili simmer on low for about an hour… or until you can’t wait anymore!

ingredients

1 zucchini

2-3 large carrots

1 yellow onion

2tbsp extra virgin olive oil

2-3 cans of diced tomatoes

1 carton sliced mushrooms

1 small pork tenderloin (cooked and shredded. I like to cook mine in the crockpot with 1/2 carton of chicken broth, salt and pepper. Otherwise I use 1lb ground meat)

salt, pepper, cumin, chipotle and chili powder to taste

Serve with fresh avocado, cilantro and jalapeño!

💋

Jewel

 

Hi all! In our online cleanse group we did a chopped style challenge. I love trying new recipes and coming up with different meals from a list of ingredients. Through this group I’ve become obsessed with taking pictures of my food. It’s actually not a bad thing because I have so much saved in my favorites. I’ll just go back through pictures and dinner will be decided!

The ingredients for this challenge are as follows:

Protein- pork

Fat- coconut oil and pecans

Veggie- radishes, kale, and cabbage

I’m not going to lie, this list is right up my alley! I make pork at least once a week (even though my husband gets so tired of it.)

First, I got all of my ingredients together and put the pork tenderloin in the crockpot with about half a container of chicken broth and some salt. There’s a list of free ingredients in the cleanse guide. They include chicken broth, vinegar, unsweetened almond milk, coconut aminos and more.

Next I sliced my radishes thinly. I covered them in melted coconut oil and baked them at 425 for about 10 minutes. They browned but weren’t very crispy.. still good though.

I sautéed the kale with 1tbsp coconut oil and added braggs liquid coconut aminos and the pecans. I let them simmer for about 10 minutes as well.

I cut a chunk of the cabbage then cut it in half and “fried” it in coconut oil. I eventually covered it to make sure it cooked through and it was soft, yet still crisp.

And here’s the final product!

It was definitely not something I would have put together, but it ended up being a delicious, filling meal!

Thanks for stopping by!

💋

Jewel