Barbecue Baby Back Ribs

Another easy recipe that will make the whole family happy! My boys and husband loved these tender and savory ribs. So much so that they barely left many any to eat after coming home from my workout last night. Those stinkers!  I savors every bite! Here is what you need to do.  I made my favorite gluten free barbecue sauce but you could use any of  your favorite barbecues sauces. Just make sure you have plenty of it because these ribs are going to be dredged in it. 

Barbecue Sauce:

• 1/2 cup gluten free ketchup
• 1/2 cup tomato sauce
• 1/2 cup apple cider vinegar
• 1/2 cup pineapple juice
• 1/2 cup coconut sugar or (brown sugar)
• 1/4 cup gluten-free Worcestershire sauce 
• 1/4 cup water
• 1 medium chopped onion
• 1 teaspoon salt
• 1/2 teaspoon paprika  

Ribs:

Preheat your oven to 325 degrees. Prepare ribs. Place ribs on tinfoil on baking sheet. Make sure there is enough tinfoil so that you can cover and seal the ribs. You can either pit on your favorite dry run or you can just salt and pepper. 

Then slather on your barbecue sauce on both sides of the ribs.  Make sure you are generous with the sauce! You want these ribs to be moist and tender. 

Then seal the tinfoil at the top. 

For better ribs you can let these marinate in the fridge for a few hours. Then place the baking sheet with the foiled ribs in the oven for two hours. Open the tinfoil for the last 10 minutes of bake time! Then serve with your favorite side!! Easy and delicious!! 

Enjoy- Rachel 

Honey Walnut Scallops

Our friends took my husband and I out to dinner about a month ago and I had scallops for dinner. They were so good that I seriously haven't stopped thinking about them. So I decided I would just make them myself.  I've been seeing recipes on the Internet for honey walnut shrimp which my husband and I both love.  So I revamped this recipe so I could eat the yummy scallops guilt free!! This recipe has so many great things About it that I can't hardly wait to make it again.  For example, it literally took me 8 minutes to make this dinner!! Seriously how can you beat that! Or how about you only need 5 ingredients for this entire recipe! Or that it is absolutely delicious and divine and will melt In your mouth leaving you wanting more. Yep! It is fantastic and I LOVED it! Ok.  So enough of my rambling. Here is the deal. If you don't like scallops you can always make this with shrimp. You could also do shrimp and scallops together! You could also double the sauce recipe so that you can pour extra sauce over any vegetable, quinoa, or brown rice if you want to add to your plate!! Yum!!!! Now go make this recipe!!! 

For sauce: 

3 Tbl. Butter (ghee)

3 Tbl. Honey

3/4 Cup Coconut Cream

1/2 Walnut Pieces 

Salt & pepper 

Melt butter and coconut cream then wisk in honey. 

Salt and pepper and then add in walnut pieces. 

Keep warm while you pan sear your scallops. Easy right!!!?

Scallops: 

1 lb scallops 

3 Tbl butter or (ghee)

Salt & pepper

Add the butter to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the butter is hot gently add the scallops, making sure they are not touching each other. 

Sear the scallops for 1 1/2 to 2 minutes on each side. The scallops should have a golden crust on each side while still being translucent in the center. 

 

Serve immediately.  Pour you honey walnut sauce over the pan seared scallops and then indulge!! Serve over quinoa or brown rice or with a side of veggies. 

Enjoy- Rachel

Paleo Peppermint Mound Cup

These were literally an experiment gone right!  I've been looking at all kinds of different blogs and gathering ideas. And this is what I came up with. I had to ask for help on Instagram for a name because I didn't even know what to call it.   So shout out to @savannahfitgirl08 on Instagram for the name inspiration.  You kinda nailed it girl!  So here they are.. My Paleo Dessert experiment that turned out to be amazing!!  This recipe only make 5 cups so double it if your going to need more. Also these must be kept in the freezer for the coconut cream layer to stay in tact. I just put them in zip lock baggies to pull out as I feel the need for a yummy treat.  Ok for the recipe your going to need the silicone muffin cups. If you don't have them go to Bed Bath & Beyond or order some online. I promise you won't hate me. They are so amazing and easy to clean. You will use them for all your muffin recipes from here on out. Word!!  Here it goes!

What you need... 

1/2 cup of Almond Meal

2 Tbsp Cocoa 

1 1/2 Tbsp Coconut Oil

1 tsp Honey

3 Tbsp Chopped nuts (use your favorite I used Walnuts this time)

1/4 tsp Peppermint Extract

1/2 cup Coconut Cream

2 ounces 85% or higher Dark Chocolate

5 Silicone muffin cups

For the bottom crust take the almond meal, coconut oil, Cocoa, honey and mix together. Add the chopped nuts. The mixture should be sticky enough to stay together but not too wet or dry.  Add a tad oil or almond meal if you need to adjust the consistency. 

Now take a spoon and press the mixture into the bottom of the 5 cups.  

Now place in the freezer for 5-10 minutes or until hard. Now take your coconut cream and mix in the peppermint extract. Then pour evenly into all 5 cups. Then return to freezer again. At least 10 minutes. Because the Coconut cream has to harden completly. 

Now start melting your dark chocolate in the microwave. Once it's melted and the coconut cream is completly hard pour the dark chocolate over the coconut and return to the freezer.  Give them awhile in the fridge to set up and when they are ready pull them out and peel away the cup from the sillicone. Eat one. Only one.  Or 5. Just kidding. Place the extras in ziplocks and place back into the freezer. Pull one out as you feel the need for a dessert. Or breakfast or lunch. Or whatever floats your boat.  

-Jessica

Paleo Marinara Meat Sauce over Spaghetti Squash

Ok people this one is way to easy and yummy to not try.  I like to make it at the beginning of the week and have the leftovers for lunch. Plus we all know that spaghetti sauce gets better as it sits in the fridge.  So go buy yourself a spaghetti squash and make this easy dinner!  

What you will need...

1lb 96% ground beef

1 yellow onion

1 Jar of Cucina Antica Marinara Sauce (I use this one because it is clean no additives or sugar I found this at Lassens)

1 Spaghetti Squash

Start of by chopping up your onion. Throw the chopped onion and ground beef in a pan on medium heat. 

Cook onion and ground beef till done then drain the fat. Put onion and ground beef back in pan and return to heat. Open your jar of Marinara

And pour into pan with beef and stir well.  Leave on low heat while you cook your spaghetti squash. 

Now this is the hardest part of this recipe. Take a BIG knife and cut the spaghetti squash in half. Please use caution because I'm not kidding that squash is a mother f-er to cut in half. Thank God I do Crossfit.  Once you get it cut in half use a spoon to remove the seeds from the inside 

Now take a 13 by 9 inch dish. Put about 1/4 inch water in the bottom and lay the squash face down in the pan

Now place in microwave for about 20 minutes or until done. You should be able to easily insert a knife through the back of the squash when it's done. Now flip over and let cool for about 5 minutes. Then your going to take a fork and just start scraping out the inside of the squash. It basically shreds and looks like little noodles. Take a heaping portion of that squash and go put some meat sauce over it and there you go. Spaghetti. Paleo style. I told you it was easy. You can thank me later.

-Jessica

Chicken Cacciatore with Brussels Sprouts Gratin (gluten free)

 This meal was so good and fun to make!!  I seriously finished my plate in 5 minutes and went back for seconds!! 

Ingredients for Chicken Cacciatore:

1 1/2 lbs of chicken thighs and/or chicken breast tenders

• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1/2 cup almond meal flour, for dredging
• 3 tablespoons olive oil
• 1 large bell pepper, chopped
• 1 onion, chopped
• 3 garlic cloves, finely chopped
• 3/4 cup dry white wine
• 1 ( 28-ounce) can diced tomatoes with juice
• 3/4 cup reduced-sodium chicken broth
• 3 tablespoons drained capers
• 1 1/2 teaspoons dried oregano leaves
• 1/4 cup coarsely chopped fresh basil leaves
• 
  

Directions: 

Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly. I used my handy Cajun Batter Pro for less mess! Chicken on one side flour mix on bottom then shake! 

In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. 

Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. 

Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. 

Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes 

Ingredients for Brussels Sprouts Gratin:

2 Tbs butter

1 Tbs almond meal flower

1 Tbs arrowroot (thickening) 

1 Cup Milk 

1/2 cup Parmesan cheese

1/2 cup shredded cheddar cheese

Salt and pepper 

directions:

Pre-heat oven to 350

Clean, trim stems of Brussels sprouts. Cut in half and keep all of loose leaves. Fill medium stock pot half way with water, bring to boil. Add Brussels sprouts , stirring in hot water and blanch quickly for about 2 minutes or until they turn bright green. Immediate drain. Do not cook Brussels sprouts and make them soft! 

 In large pan melt butter, then add flour and quickly stir with whisk to combine and remove clumps. Turn off heat.

Add milk, salt, cheese, and black pepper. Stir until cheese is melted.

Add Brussels sprouts and combine with cheese mixture. Pour into baking dish and bake for about 30-45 minutes or until Brussels sprouts are tender.

For extra cheese crust, sprinkle cheese on about 10 minutes before Brussels sprouts are finished. 

There you go! An absolutely delicious and nutritious meal! I hope you will try. 

-Rachel 

Mongolian Beef

I decided to do something with beef. I was getting kind of tired of chicken and plus the Hub loves him some beef!!  For some reason he thinks it's more manly. Like unshaven, rough & rugged manly.  So I made him a beef recipe and ya know what???  He said its one of my best recipes I've tried and I agreed with him!  Nice!  It was super easy and really didn't take that much time to make. I just steamed some Cauliflower and Broccoli to go with it but you could do any veggies. Or add in some rice or quinoa if you choose. So here it is Brads Fav Mongolian Beef...

What you will need...
-1 lb Sirloin Steak sliced 
-3 Tbsp Arrowroot Powder
-1/2 tsp Sea Salt
-1/2 tsp Ground Black Pepper
-1/2 cup Olive Oil
-1 Tbsp Ghee or grass fed Butter
-2 Tbsp Chopped Garlic
-1 tsp Fresh Grated Ginger
-Dash of Red Pepper Flakes
-1 Tbsp Toasted Sesame Oil
-1/2 cup Coconut Aminos ( or Gluten Free Tamari sauce)
-1/2 cup Beef Broth
-1/3 cup Honey
-3 Green Onions chopped 

Cut the Steaks into 1/4 inch slices.  Add the Arrowroot Powder to a bowl and blend in the Sea Salt & Pepper.  Dip each of the pieces into the mixture shaking off excess powder and lay aside.  Leave coated steak to sit for 15 minutes this allows the coating to really adhere to the steak.    

 Now make the sauce while the steak is sitting. Melt 1Tbsp of Ghee in saucepan over medium heat.  Add garlic, ginger and red pepper flakes and cook for about a minute.  Add Sesame Oil, Coconut Aminos (or gf Tamari) and beef broth and honey. Turn heat up and stir until sauce thickens slightly about a couple minutes.  Turn off heat let sauce stand while you cook your steak. 

Take your 1/2 cup Olive Oil and heat up in pan on medium or until hot. Using tongs gently drop the steak pieces in and cook for about 2 minutes on each side or until slightly browned. 

 Remove the beef and place on Paper Towels to remove excess oil.  Clean oil out of pan and then return it to the heat.   Add the beef back into the pan and add your sauce to the same pan. Cook a couple more minutes for beef to be fully cooked and add green onion then cook for one more minute. 

There will be extra sauce so you can use it for your veggies If you'd like or rice/quinoa if your having that. 
And there you go.. Mongolian Beef.. 

Don't be too surprised how good it is I warned you :)
Enjoy!
-Jessica 

Kung Pow Chicken

I  am always looking for meals that I can cook under 30 minutes for those days when I am in a hurry which quite frankly is MOST of the time. So one thing I always keep on hand for days when I need quick meals is frozen cooked chicken breast strips. Trader joes sells some that are barbecued and it is great! I use it often to put on top of salads, but a few days ago I decided to make Kung Pow Chicken with it. Yum!

I started by putting the frozen chicken breast strips in the pan on medium heat to start cooking. While that was cooking I chopped I large onion and a bellpepper. Throw the veggies in and sauté for 5 minutes.

 

Then I added 1 tablespoon of chipotle paste (adobo sauce) for a bit heat! 

Then I added 2 tablespoon of gluten free soy sauce. 

Then 2 teaspoon of sesame oil. 

Then for a little bit if sweet I add 1/3 cup of pure maple syrup. 

Then add 1/3 cup of peanuts!

Then I season all of it with about 1 tablespoon of cumin and then salt and pepper to taste. 

 

Then sauté for a few more minute and you will have delicious Kung Pow Chicken!! Serve over brown rice or quinoa if you like!!

-Rachel