Archive | January, 2013

Red Wine Braised Short Ribs (Paleo, Grain Free, Gluten Free)

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I don’t really know what to do about this. I absolutely have to rave about these, so please excuse me if I go on and on about this, but if you do choose to stick around you may learn a thing or two. Plus there is bacon in it so, why not?  You can do so many things with meat and there are so many gorgeous and delicious recipes out there, but this one is a huge step up in my opinion. It is so uncomplicated, simple and actually quite inexpensive yet it provides the most rich, flavorful, succulent  melt in your mouth meal that I personally think will be incredibly hard to beat.

It feels and tastes like the most expensive meal you could get on the menu of the nicest restaurant in Paris. I, of course, am talking about beef short ribs. If you don’t know what beef short ribs are they are a specific cut of beef cut from the rib and plate primals and even a small corner of the square cut chuck.

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Brownie Bites (Paleo, Grain free, Gluten Free)

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Chocolate in any form is pretty much always wonderful. Which is exactly why the simple brownie is so popular. I really love brownies, and the cool thing about them is that you can make them any way you really want to. There aren’t exactly any set specific ingredients accept for the use of chocolate or cocoa powder. While I enjoy a pan of brownies cut into squares I feel that making smaller bite size ones are a little bit more fun and easier to store. With brownie bites you can kind of just get the satisfaction of the brownie and easily grab it out of the fridge. It also keeps it from being an overwhelmingly large dessert and it doesn’t end up making you feel gross afterwards and more towards the satisfied side. It actually makes a pretty great snack as well.

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Vietnamese Stir Fry (Paleo, Grain free, Gluten Free)

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I have always had a strange allure to Asian food. It’s just so perfect with the use of powerful flavors while maintaining balance and subtlety. No flavor ever overpowers the other, they just work together, if done correctly that is. In fact Vietnamese food for example is all about balance of flavors. That balance consists of 5 specific elements or levels which include spicy, bitter, sour, sweet, and salty. The balance of those specific flavors is what can make a great Vietnamese dish.  Did you notice that MSG was not on that list? What a surprise.

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Pumpkin Bread (Paleo, Grain Free, Gluten Free)

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So I have very exciting news again. I did a recipe guest post over at Against All Grain. I was so excited as soon as I heard from her, when she told me that she wanted me to do a guest post for her. I just lover her to death. She has been so nice to me, and is helping me so much. But anyway I gave her some different ideas for what kind of recipe to do and this one called to her the most.

Which of course it did, because, come on, pumpkin bread. I have always loved the stuff and used to eat it all the time, but this is more of a “healthified/paleofied” version. And it’s very good. You can find the recipe and the rest of my post over at her blog.

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Tomato Sauce with Onion and Butter (Paleo, Gluten Free, Grain Free)

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I’ve always been afraid to actually take on making my own tomato sauce. But after trying it, I realized it is actually incredibly easy and very rewarding. I was nudged into doing it after reading through a book I got for Christmas called The Essentials of Classic Italian Cooking by Marcella Hazan. To which is actually a really great book and I am really enjoying it.

She explains everything so perfectly and doesn’t skip a beat. I haven’t read many cookbooks but I am just now starting up and looking through her book I have found some pretty great recipes, but among all of them I figured this one screamed the basis of Italian food. Fresh, simple, and robust ingredients combined to create an uplifting symphony of flavor.

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Slow Roasted Leg of Lamb

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Only until recently I have started eating lamb a bit more often, and I must say I think it is easily one of my favorite meats now. Although, sadly lamb is kind of the underdog of meat, it turns out not many people eat lamb very much. Or at all for that matter. In fact the yearly consumption of lamb for the average American is less than a pound a year. Come on, that is a little bit sad. I think we need to work together and fix that because lamb is seriously something that should be re-integrated in to most peoples diets and not just for taste but for it’s vast health benefits as well.

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My Weight Loss Journey To Health and Beyond (Before and After Photos)

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I have fun and great news. I’m doing my very first guest post over at Paleo Parents today, so I am super excited for that. It will be about my weight loss journey and what I went through. Now I’m sure that most of you have already read my story. But I wanted to share a little more with you all of the side of my journey with weight loss. I made this post so that I could share my before after pictures with everyone on here. But I will be going more into my weight loss journey in a guest post over at Paleo Parents. Continue Reading →

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Sauteed Caper and Garlic Cabbage with Lemon

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It seems to me that cabbage is shunned from most eating areas like a spoiled piece of meat. Which to me is a bad idea because cabbage can be an incredibly versatile and fun to use ingredient when cooking. You just have to do it right. Now I will say now that my mother is German and my father is Russian. With that out there I may be somehow magnetically drawn towards cabbage and other various things like borscht and beef stroganaff. But if more people would give cabbage a chance they might understand why I actually like it.

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Zucchini Fritters (Paleo, Grain Free, Gluten Free)

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You know what happens when you have an over abundance of zucchini in the fridge? You pick up more at the store because you forgot that you already had an over abundance in the fridge. That way you can be left with a fridge that is overflowing with zucchini. Now that you’re in the predicament that I was in you now have to make a bunch of fun things with zucchini. Well, okay you don’t have to do it like I did, but you can definitely do a lot of really great tasting and quite gorgeous recipes with zucchini.

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