Creamy Chicken & Kale Soup (dairy free)

Dairy free creamy soup...Yes, please!!

I'm not much for soup, unless it's creamy soup. Cream of broccoli, cream of mushroom, creamy potato, clam chowder, shrimp bisque. Creamy soup = Laura's undying love and devotion.

Enter problems with dairy. I actually ate cheese & heavy cream in moderation for a long time after going Paleo. I started having pains in my stomach to the point that I was getting tested for gall bladder problems. When multiple tests came up normal, I decided to see if cutting dairy would help. Fortunately (and unfortunately) the problem was solved. Dangit. Milk I can take or leave, but heavy cream & cheese-- that was hard.

Thankfully, there's an easy way to get creamy soups while being dairy free. The base is simple-- purée cauliflower with broth and full fat coconut milk. You can make it as thick or thin as you want-- simply add more or less broth. I do this all the time, and it completely satisfies my craving for cream based soup, and I get more veggies in the mix. Score!!

For this soup I boiled a whole chicken to get both meat & broth. You could say that I KILLED TWO BIRDS WITH ONE STONE. Ahahaha! Punny! It's easy, and the soup is still a one pot meal. I give instructions below, but you could also just use some broth you already have & any chicken meat-- baked or roasted.

This is an easy, rich and delicious soup that I'm sure your family will love!

Creamy Chicken and Kale Soup

Ingredients:

1 whole uncooked chicken
Water (amount depends on size of chicken & pot)
2 heads cauliflower chopped
1 yellow onion chopped
8 cloves garlic
1 can full fat coconut milk
3 cups chopped kale
2 tsp ground thyme
Salt & pepper to taste

Directions:

For Broth & Meat...

Place whole chicken into a large deep pot. Add water to cover. Sprinkle in a little salt. Bring water to a boil. Cover and let boil for anywhere from 1.5 hours to 4 hours. The chicken will be cooked after about 45 minutes, but the longer it boils, the more flavorful the broth. When done, remove chicken from broth and set aside. It will fall apart as you remove it, so have a strainer handy to remove any bones or cartilage from the broth. If you want a thicker soup, set aside some of the broth. The less broth, the thicker the soup.

For the Soup...

To the broth, add cauliflower, onion, & garlic. Allow to boil until cauliflower is soft & falls apart easily. While the vegetables are cooking in the broth, use two forks to remove the chicken meat from the bone and shred.

Once the cauliflower has cooked, remove from heat. Add the can of coconut milk. Using either a submersion blender (easiest option) or a regular blender, purée the vegetables, broth & coconut milk until smooth and creamy. Add the shredded chicken, thyme, and more salt and pepper to taste. Mix in the kale. Return to heat and simmer until the kale is wilted.

Pour yourself a hearty bowl and garnish however you wish-- hello crispy bacon!! ENJOY!

Bacon Wrapped Venison Back Strap

These tender flavorful venison back straps are sure to please!

When my husband's uncle brought us some venison back strap, I was thrilled! What's so special about back strap? It. Is. So. Tender. Especially when prepared properly! Back straps are best cooked at high & fast, and served rare to medium rare. Grilling them is one of the best ways to prepare them, but unfortunately we live in an apartment and cannot grill, and I do not own an indoor grill or grill pan. The next best option is to broil, which was my chosen method.

"Properly prepared"also includes prep. So, let's get right down to the nitty gritty of venison prep.

Prepping Your Venison Back Straps

As with any cut of venison, you will want to trim off any white portions-- including fat. Venison fat doesn't taste good at all. Some deer that have lived in agricultural areas feeding on corn and soy crops can have good fat, but it's hit or or miss and you do not want to risk it! After you've trimmed the meat, soak it in salt water overnight. This draws out the blood from the meat. Place the meat in a large bowl. Fill with water to cover the meat and add 2 tablespoons of salt. After you've soaked the meat overnight, remove it from the salt water, rinse and pat it dry.

Marinading is a great way to tenderize your venison. This will make the back straps even more flavorful and tender. For these back straps I used a red wine based marinade. I always use wine when cooking venison. Not only does it add to the flavor, but the wine also acts as a tenderizer. You will want your meat to marinade for a minimum of 3 hours, but closer to 6 hours is better.

Back Strap Marinade (for 8 pieces)

Ingredients:

1 liquid cup red wine (Merlot or Cabernet Sauvignon are best)
1 liquid cup extra virgin olive oil
2 tsp ground mustard
2 tsp ground thyme
1 tsp paprika
2 tsp sea salt

Directions:

Mix all the ingredients in a bowl. Place your back straps in a large bowl or casserole dish. Pour marinade over the meat. Cover the dish well and place in the refrigerator. Allow to marinade for 3-6 hours. The longer the better.

Once your back straps have marinaded you're ready to get cooking!

Cooking Your Venison Back Strap

Ingredients:

8 pieces of marinaded venison back strap
8 pieces of high quality bacon
Parsley (dried or fresh) for sprinkling

Directions:

Turn oven broiler on high, make sure oven rack is in the middle. Wrap each piece of venison back strap in a piece of bacon. Sprinkle both sides with some parsley. Place in a pan and put into the hot oven. Broil on high for 5-7 minutes on each side until the internal temp reaches 125-135*F. Once finished, remove from the oven and allow to sit for 5-10 minutes. The meat will continue to cook up another 5*F as it sits.

Serve with your favorite Paleo sides and ENJOY!

Hot Beet Noodle Salad

Looking for a way to add a variety of vegetables to your plate? Look no further!

As most of you know, I'm currently obsessed with my spiralizer. My newest obsession are beet noodles. I mean, seriously. I loved beets before, but in noodle form they are so much better. I know it's all psychological, but still-- so much fun.

Fun, delicious and so so so good for you, beets really are a super vegetable to have as part of your regular diet. In this dish I paired them with everything but the kitchen sink-- beet greens (waste not want not), brussels sprouts, onions, mushrooms, & garlic. That's why I'm calling it a salad! This dish is a fantastic way to get a variety of vegetables (and a fungus, too) on one plate-- and it's a one pan dish, not including the reduction, which is optional. You can simply serve this as a side, or you can top it with some grilled or sautéed chicken to make it a meal!

Don't have a spiralizer? Sad face, but never fear! Simply slice your beets thinly & then quarter the slices. This will help them cook up quickly in the pan.

In the directions, I have cooked up the other vegetables first & then removed them from the pan to cook the noodles. You can just throw the noodles into the pan with everything else to cooke them, but keep in mind they will turn everything pink! So if you are going for something aesthetically pleasing, I recommend cooking the beet noodles on their own.  If you wish to just throw it all in the pan, go ahead and add the beet noodles at the same time you add the greens & garlic for an al dente noodle. Add them earlier if you want your noodles softer.

Hope you enjoy!

Hot Beet Noodle Salad (serves 2 heartily)

Ingredients:

3 medium beets with greens
4 slices of raw bacon chopped
1.5 cups brussels sprouts quartered
1.5 cups sliced baby bella mushrooms
1 small yellow onion sliced (1/2 if large)
6 cloves garlic crushed
Salt & pepper to taste
1 liquid cup balsamic vinegar (for reduction, optional)

Directions: 

First, remove the greens from the beets. Break off the thick portion of the red stem. Rinse the greens and tear or chop into smaller pieces. Cut the ends off the beet root, and peel the beet root. At this point you can either spiralizer your beet roots as I have, or you can slice them thinly & then cut the slices into quarters. Set aside.

If making the balsamic reduction, pour balsamic vinegar into a pan over medium-low heat. Bring to a bubble and allow to cook until the liquid is reduced by half. You can let the liquid reduce while you are cooking the veggies.

In a pan over medium heat, combine chopped bacon, brussels, onion and mushrooms. Cook until almost done. When almost completely cooked, add the greens and crushed garlic. Add some salt and pepper to taste, and cook down the greens. Remove the vegetable mix from the pan.

To the same pan, if necessary, add a little more fat (I used additional bacon grease, but any Paleo friendly oil or fat will work). Toss in the beet noodles and season with a little salt and pepper. I like to use tongs to toss them while cooking. Cook to desired softness.

To Plate:

Place some noodles onto the plate. Top with the vegetable mixture. Drizzle it all with some balsamic reduction and ENJOY!

Pulled Pork & Apple Breakfast Casserole

Who says breakfast at home can't be fancy?

Meal prep.

It is necessary on some level for anyone who lives the Paleo lifestyle. I don't meal prep lunch or dinner, but I do meal prep breakfast as often as possible. Since I strive to keep my family on the straight and narrow when it comes to food, breakfast is the biggest challenge. So much of a challenge that breakfast was the last meal we transitioned into Paleo. When you're used to just giving your kids a bowl of cereal for breakfast (it was at least gluten free), adjusting to having to prepare a full meal can be so challenging!

I know challenges like this keep many people from going full Paleo-- either for themselves or their family. I try to make most of my posts family friendly-- because my family eats them!

This recipe is actually a meal prep within a meal prep. Uh, how cool is that?? This casserole calls for pulled pork. Pulled pork is something I always recommend people cook for their meal prep. It's totally hands-off to cook, and a large hunk of shoulder or butt will yield a lot of meat you can eat on all week long-- it also freezes well! I personally love my own recipe for pulled pork-- it's the only one I use. You can find it here.

I love using pulled pork throughout the week, because when the seasonings are neutral enough, you can use it to make ANYTHING. I love putting it in hashes, and scrambles. One of my favorite pulled pork meals was this BBQ Pulled Pork Pizza.

I had some leftover pulled pork this week, but not enough to serve everyone for one meal, so I thought I'd get creative with it. Making breakfast casseroles is an easy concept really-- meat, veggies, eggs, bake. It's basically a frittata in casserole form, and it is fantastic for breakfast meal prep! Make a dish, cut it in desired sizes and throw it in a ziploc baggie on the go, or warm up a piece in the toaster oven while you get ready for work. Quick, convenient, and loaded with fat, veggies, & protein! If you'd like another breakfast casserole recipe, check out this Spicy Thai Breakfast Casserole I made a while ago. It's another favorite!

This recipe is for a smaller 8x8 casserole dish, but you can simply double the recipe for a full sized casserole dish. I paired it with some of my But Smackin' Good BBQ Sauce for added kick, and of course I included a little bit of bacon. Wink, wink. A little bit sweet, spicy, and salty this casserole is sure to please your belly & your meal prep needs!

Pulled Pork & Apple Breakfast Casserole

Ingredients:

1 cup prepared pulled pork
4 slices bacon chopped
1/2 yellow onion chopped
2 small granny smith apples chopped (you can use any apple, but granny smith will yield the most flavor)
7 eggs
Dash salt & pepper
Fat to grease pan

Directions:

Preheat your oven to 375*F. In a pan over medium heat begin to cook bacon and chopped onion. Once the bacon and onion have cooked down significantly, add the apple and cook down a bit. If your pulled pork is cold, add it to the pan when you add the apples. If it is already warm, you don't need to add it to the pan at all.

In a bowl, whisk eggs well with a bit of salt and pepper. Add the cooked bacon, onions, apples & pork and mix everything well. Pour into an 8x8 greased casserole dish. Place in the oven and cook for approximately 25 minutes, until middle is cooked through.

Remove from the oven and allow to cool. Slice it up and serve it right away with a little BBQ sauce, or separate it into individual portions and refrigerate for breakfasts throughout the week!

Enjoy!

Laura's Pulled Pork

Not the prettiest picture, but this pulled pork is AMAZING

I'm sorry that I don't have a fantastic picture for this recipe, but this recipe was previously sharing a post with my Pulled Pork Apple Sliders and I wanted to let it have it's own post. I use this recipe every time I make pulled pork, and I use the leftovers for all kinds of dishes. I get SO MANY compliments on this when I make it. It's incredibly juicy and tender. It's flavorful, but neutral enough that the leftovers can be used for anything; and to top it all off, it's so easy-- especially when you make it in your slow-cooker or crock-pot! This is a fantastic recipe to make for meal-prep, and it's a favorite of mine for large crowds because even non-Paleoites love pulled pork!

I hope this becomes a regular recipe on your menu, as it is on our's!

Laura's Pulled Pork

Ingredients:

4-5lb pastured pork shoulder/butt (depends on what your butcher likes to call it)

2 Tbs garlic powder

2 Tbs onion powder

1 Tbs ground coriander

1/2 Tbs ground allspice

1/2 Tbs turmeric

1/2 Tbs chili powder

1 Tbs sea salt

Dash or two of pepper

Directions:

Preheat oven to 250*F (not necessary if using a slow-cooker/crock-pot). Mix all spices in a bowl (I have used only a Tbs for measuring so you only need one measuring spoon--less clean up & convenient). Place pork shoulder in a deep roasting pan. Spread dry rub over on pork, covering all sides with a thick coating. Cover with foil. Place in oven and let it cook low and slow for up to 8 hours. 5lbs usually takes a full 8. If you get two smaller cuts (i.e. 2, 2lb cuts) it will only take about 5-6 hrs. The meat should fall easily away from the bone, and the pan should be full of juices. You can also cook this in a crock-pot/slow-cooker on the low setting. Remove bone from meat. Shred meat by pulling it apart using two forks. Mix it in with the juice to allow the meat to soak up all that flavor! 

ENJOY!

Strawberry Ginger Pancakes

A not-too-sweet treat for your Sweets!

If any of you follow my Instagram account, you can tell from my recent Valentine posts that I'm not much for romance. I don't know why, but I've never been into all that mushy love stuff-- especially Valentine's Day.

Don't get me wrong! The romantic gestures made by my husband are very sweet & much appreciated, but I'd rather go see an action movie and eat a steak on Valentine's Day than go see the latest Nicolas Sparks film and pig out on chocolates.

I do like to do fun things for my kids at Valentine's because part of the joy of childhood is enjoying even the silliest of holidays, and so Strawberry Ginger pancakes it would be!

One thing I know about Valentine's Day is that it is a sabotage on those of us trying to live as low-sugar as possible. Because I didn't add anything to sweeten the pancakes, strawberry purée, or whipped coconut cream, this is a great breakfast for people like me who don't want to go overboard this Valentine's Day. But, if you're planning to go all out, just add a little honey to your whipped cream & strawberry purée to sweeten these up even more!

This is an easy, fun, healthy breakfast that will make your Special Someone feel extra loved on Valentine's Day--or any day! I hope you enjoy this breakfast as much as my sweet boys did!

Strawberry Ginger Pancakes

Ingredients:

1 12 oz bag frozen strawberries (or 2 cups fresh chopped)
3 eggs
4 Tbs coconut flour
1.5 tsp ground ginger (plus more for garnish)
1/2 tsp baking powder
1/4 tsp baking soda
Pinch of sea salt
6 liquid Tbs coconut milk*
Cream from one can of coconut milk**
Unsweetened shredded coconut for garnish

*This is measurement is give or take. You may need a little more, or a little less depending on the thickness of your batter & the thickness of your milk. I've found that with coconut flour pancakes, the cakes cook up better when it's on the thicker side.

**To get the cream from canned coconut milk, simply place an unopened can into the coldest part of your refrigerator for at least 4 hours (overnight if making these for breakfast)

Directions:

Purée your strawberries using either a blender, food processor, or an immersion blender. Set bowl of purée aside.

In a mixing bowl, whisk eggs with a 1/2 cup of the strawberry purée (save the rest for topping). Then mix in the dry ingredients. Slowly add the coconut milk until the batter reaches your desired thickness. Meanwhile, heat up a pan on just below medium heat or an electric skillet at 350*F. Once the pan or skillet is hot, melt some coconut oil.

This is a horrible picture, but you get the idea!

If you wish to make hearts, the easiest way to do it is to use a piping bag or a gallon ziploc bag with one of the tips cut off to squeeze the batter. You have more control over the batter this way.

Pipe the shape of a heart onto you hot skillet & fill it in with more batter. Allow to cook on one side until firm enough to flip. Flip pancake and cook the other side until done.

For the coconut cream:

Open your cold can of coconut milk. The cream should have separated to the top. Remove that cream and put into a bowl. A cold stainless steel bowl is best. Save the remaining coconut liquid for smoothies or fruity drinks. I use an immersion blender to make whipped coconut cream because it is so fast; however, a regular handheld mixer will work as well. Whip the coconut cream until light & fluffy.

To Plate:

Place the pancakes on a plate & drizzle with strawberry purée (you can warm it up on the stove if you wish). Sprinkle with ginger & unsweetened shredded coconut. Top with a dab of whipped coconut cream & ENJOY!

Curried Beef Heart and Broccoli with Zoodles

Make this Curried Beef Heart & Broccoli for someone you love an offal lot!

Ok, here's the deal. I don't need to tell you that organ meat is super good for you. I don't need to tell you because The Paleo Mom did a great job of it in her article, "Why Everyone Should Be Eating Organ Meat." If you don't believe me, or others, when they say EAT ORGAN MEAT, read her article for yourself and you will come over to the dark side.

Look, I'm totally with you when you say organ meat is terrifying. I'm also with you when you say it's disgusting. I will eat liver (the most nutrient dense of the organ meats), but I have to be in the mood for it-- which is rare. Steph over at Stupid Easy Paleo has a great solution for getting a daily dose of liver, even if you hate it. Check out her frozen liver pills. She takes natural "supplements" to a literal level-- awesome!

One organ I will eat on a regular basis, and one my family will eat as well, is beef heart. Whenever someone says to me that they want to start introducing organ meat, but don't know where to begin, I suggest beef heart. Since the heart is not only an organ, but a muscle as well, it has a meatier texture and flavor, but still contains many benefits of organ meat. Win-win! Also, it's inexpensive, as are all the organ meats. The heart is where to start (unintentional rhyme)! I have a simple recipe for Crock Pot Beef Heart that is a family favorite-- and super easy. It's a great way to start you and your family on organ meats!

If you're looking for another creative way to get in that beef heart, this recipe is a home run! Spicy and flavorful, the curry seasoning accents the unique flavor of the beef heart and will satisfy even the greatest of organ meat skeptics!

I used a mild Balti Curry seasoning, so since I like it spicy I added some red pepper. The red pepper is not necessary if you have a curry seasoning that is already spicy enough for your liking. Also, if you don't like spice, just use a mild curry seasoning and omit the red pepper. Simple as that!

Also, I actually used leftover beef heart from my crock pot recipe to make this. I have given the instructions on how to do this with a fresh raw heart, but if you are making this from leftovers like I did, adjust your seasonings accordingly for your portions, and add the meat at the end of cooking to warm  it up instead of adding it first.

I paired this with zoodles, but if you don't have a spiralizer this would go great with spaghetti squash or cauli rice as well.

I hope you enjoy this recipe as much as my family did!

Curried Beef Heart and Broccoli with Zoodles (serves 4)

Ingredients:

1 beef heart
2 cups chopped broccoli (fresh or frozen)
1 yellow onion sliced
1 can full fat coconut milk
3 Tbs curry seasoning
1-2 tsp red pepper (depending on level of spice you prefer)
1/2 tsp sea salt
3-4 zucchinis spiralized (depending on size of zucchinis)
3 Tbs fat for cooking (ghee is best)

Directions:

First you need to trim your beef heart. Remove any excess fat or inedible parts from the heart. Chop the heart into small pieces. Keep in mind, the smaller the pieces, the quicker they'll cook. In a pan over medium heat, melt 2 Tbs of fat. Add the chopped beef heart and begin to brown. Once the outsides have just browned, add the broccoli  and allow to cook down just a bit, then add the onions. If you are using frozen broccoli you can add the broccoli and onions together since the frozen will cook up faster than fresh. Cook in the pan until everything has cooked. Add the coconut milk to the pan and the seasonings. Stir well and allow it cook a bit longer to gel all the flavors together. While it's finishing cooking, in a separate pan over medium heat melt 1 Tbs of fat. Toss in the zoodles and sprinkle with a little salt. Cook the zoodles until just warmed through.

To Plate:

Place a pile of zoodles on a plate. Top with the beef heart and broccoli, and ENJOY!

Butt Smackin' Good Paleo BBQ Sauce

Careful. You're liable to get your butt smacked with sauce this good!

I actually shared this recipe on another post a little while back, but I wanted it to have a post all to itself-- it's that good! So if you've seen this one before, don't worry, you're not going crazy!

I'm sure you're more than a little curious about how this sauce got its name. So sit back, relax and enjoy a little cautionary tale I like to call, "What Happens When You Make Really Good Barbecue Sauce."

I wanted a really great barbecue sauce for a BBQ Pulled Pork Pizza recipe I was making, and to be honest I'm not one for following other recipes. Following a recipe bores me a bit. Yes, I'm aware of the irony in the fact that I make recipes, but don't like following them myself. Anyway...I set to work. I kept adding layers, tasting along the way until it was just right. I was meticulously measuring & noting every addition-- a little of this, a little of that, & dash or two of something else. Then I dipped my pinky in to sweeten it up a bit (ok, I may be taking some creative license here). Finally, when I thought it was perfect, I invited my husband into the kitchen for a taste test. He took a spoon and dipped it in the sauce. I waited with great anticipation. Could this be it? THE sauce? His eyes lit up as he said, "Don't. Change. A. Thing." Then he smacked my butt as he walked out of the kitchen. And with that, my Butt Smackin' Good Bar-B-Que Sauce was born.

Butt Smackin' Good BBQ Sauce

Ingredients:

6 oz can tomato paste

1.5 cups liquified bone broth or stock/broth of choice*

2 Tbs apple cider vinegar

3 Tbs raw honey

2 Tbs Flavor God Everything seasoning**

1/2 tsp ground Jamaican allspice

1 tsp paprika

1 tsp turmeric

1/4 tsp sea salt

*If using store bought stock, you may need to adjust the salt accordingly as different broths can have different amounts of salt.

**If you do not have Flavor God Everything seasoning use the following:

    1 Tbs garlic powder

    1 Tbs Onion Powder

    2 tsp paprika (in place of the 1tsp listed above)

    1/2 tsp dried basil

    1 tsp sea salt (in place of the 1/4tsp listed above)

Directions:

In a pot over medium-low heat, put tomato paste, bone broth, apple cider vinegar and honey. Whisk while heating until everything is incorporated. Add seasonings and whisk well. Allow to simmer over heat for as long as you desire. The longer it simmers, the more the flavors will come together. Stir it occasionally so the sauce won't burn to the bottom. When finished, allow to cool and pour into a jar. You can store this in the refrigerator and it will last a couple weeks-- if it lasts that long!

Spicy Cacao Beef Short Ribs with Peppers and Cauli Rice

Fall off the bone short ribs & peppers-- a crock-pot recipe fit for company!

I almost made regular barbecue short ribs. Thank the Lord I didn't, because these are infinitely better! Cacao? Yes. Lawd yes. The cacao brings out all the amazing flavors in these tender, fall off the bone, short ribs!

I don't know about you all, but I love a good slow-cooker/ crock-pot recipe. We're all busy, and most of us can't sit around the house all day while our oven is on, or spend an hour standing in the kitchen cooking. So, it's the glorious crock-pot to the rescue!

The crock-pot has been a kitchen staple for decades now. It is also a wedding shower staple, to which anyone who has been married in recent decades can attest. I can't even remember how many I received as a wedding gift. I thought it was crazy then, but now that I have a cooking blog, I kinda sorta wish I had kept them all. I hate to admit that there has been more than once I have wished I had two crock-pots going at once-- especially when I'm waiting on 24 hour bone broth!

I don't just make crock-pot recipes because they're popular. I make them because I actually use mine multiple times a week! As a homeschool mom whose husband works from home, I am feeding 3 Paleo (ish) meals a day, everyday, to 4 people, crock-pot just makes sense. And it makes my life 100 bazillion times easier!

So, here's a new recipe for your slow-cooker days that will wow you, your family, and even guests-- yes, this is a crock-pot recipe that is good enough for a dinner party! I hope you enjoy this as much as my family did!

Spicy Cacao Beef Short Ribs with Peppers and Cauli Rice 

For the Short Ribs & Peppers

Cacao? Yes. Lawd yes.

Ingredients:

6-8 beef short ribs
2 red peppers sliced
2 green peppers sliced
1 large yellow onion sliced
1 Tbs garlic powder
1 Tbs chili powder
1 Tbs ground cumin
1 Tbs dried cilantro (2 fresh, plus more for sprinkling)
3 Tbs raw cacao powder
1/2 tsp sea salt (plus more for sprinkling)

Directions:

In a bowl, blend garlic powder, chili powder, cumin, cilantro, 2 Tbs of cacao, & sea salt to make a seasoning mix. Place the short ribs into your slow cooker. Pour seasoning over short ribs & rub to coat all the meat. Throw all the sliced peppers and onion over top of the meat. Sprinkle with another Tbs of cacao, a little more cilantro, and sea salt. Put the lid on the slow-cooker/ crock-pot and cook on low for approximately 5-6 hours. Check the meat after 5 hours, if you can. If the meat is falling away easily from the bone, they ribs are done. If not, allow to cook for another hour and check again.

Cooked in juice from the meat, this rice extra flavorful!

For the Cauli Rice

Ingredients:

1-2 heads fresh cauliflower chopped*
4-6 cloves fresh garlic
1 ladle-full of juice from the cooked short ribs
Salt & pepper

*how much cauliflower you need will depend largely on the size of your crowd & the size of the cauliflower

Directions:

Put chopped cauliflower & garlic cloves into a food processor or blender. Pulse until the cauliflower reaches the size of rice. I like to process my cauliflower in small batches to get even sized pieces. This works well if you have a smaller food processor like myself. Once the cauliflower has been processed, in a pan over medium heat, add the juice from the ribs. Add the cauli rice with some salt & pepper and cook until just warmed through, or until your desired doneness. We like our's a little al dente.

To Plate:

Place some cauli rice on a plate. Top with a rib or two...or three if you're hungry. Wink, wink. Then add some peppers and onions, some fresh avocado, and ENJOY!

Garlic Lemon Butter (or Ghee) Scallops with Zoodles and Toasted Pine Nuts

I have been craving all things Italian lately. I think it's a subliminal message I'm getting from my new Spiralizer: NOODLE ALL THE THINGS!! I'm totally going with it, too. For the last 2 weeks I have not been able to stop thinking about lemon garlic butter. Fantasizing about it drizzled all over perfectly cooked pasta. Sometimes with chicken, sometimes shrimp. Paired with a side of buttery garlic bread...LAWD have mercy!

Like one of those cartoon characters who is running really fast and then stops himself with his heels and smoke billows up like burning rubber, my fantasies come to a screeching halt when I remember how horrible gluten and most grains make me feel. But it's all cool. I gots me a Spiralizer, so take that gluten sensitivity!! 

Oh, hey there butter.

I busted that bad boy out and made myself some garlic-y lemon-y butter-y deliciousness, and I'm sharing it with you today! If you don't have a Spiralizer, I will take a moment of silence now to mourn this sadness...

Ok, enough of that. Don't fear! This would be great over spaghetti squash as well, or you can always just cut up your zucchini & cook it that way. Spiralizing doesn't magically change the flavor. It's just super duper fun.

This definitely curbed my craving & left me super satisfied & feeling great in a way regular pasta never would. And as a bonus, it's quick, easy and everything except the pine nuts is cooked in one pan! Hooray for quick clean-up!!

Garlic Lemon Butter Scallops (for 2)

Ingredients:

8 Tbs grass fed butter or ghee

Zest of 1 lemon

Juice of 1 lemon

4 cloves garlic crushed

2 Tbs fresh thyme

1/2 tsp sea salt

1/4 tsp ground pepper

12 oz bag wild sea scallops (20 smaller scallops, or 10 large)

2 average sized zucchinis spiralized or cut into desired size & shape

2 cups fresh spinach

4 Tbs pine nuts

Cook away my pretties! Mwahahaha *she laughs sinisterly*

Directions:

Place pine nuts in a small pan over low heat to toast. It will be tempting to turn up the heat to speed up the process, but don't! You will risk burning them. You will want to keep an eye on the pine nuts the whole time you are cooking the scallops and zoodles, stirring occasionally for even toasting. Remove from heat when they've reached a golden brown color. 

Meanwhile, in a large pan over medium heat melt butter with lemon zest, juice, garlic, thyme, salt & pepper. Allow butter to get hot, without burning. Add the sea scallops to the pan. Cook for approximately 2 minutes on each side, or until firm and opaque. Turn the heat down to medium-low. Remove scallops and set aside. To the sauce, add the zoodles and spinach. Cook until just warmed through and the spinach is just wilted. 

To Plate:

Place the zoodles and spinach on a plate. Top with 10 scallops and drizzle with more sauce. Top with some toasted pine nuts and ENJOY!