Sunday, June 2, 2013

Coconut Cilantro Beef Ribs

Who doesn't like a juicy slab of ribs? Being from Texas, I have devoured MANY racks of BBQ ribs over the course of my life and I love them but I wanted to try something a little different with these grass-fed ribs. The combination I chose risked ruining them weighed heavily on my mind, but fortunately for me (and now, you) I'm very pleased to announce that my experi-rib was a great success.

These will leave you moo-ing for moo-re.
Coconut Cilantro Beef Ribs
4-5 lb. beef ribs (grass-fed)
1 Tbs. coconut oil

Dry rub:
2 tsp. onion powder
4 cloves garlic, minced
3/4 tsp. cloves
1 tsp. cracked pepper
sea salt to taste

1 can coconut milk
3/4 cup cilantro
2-3 tsp. tamari
1/2 tsp. ground ginger
juice from 1/2 of a lime

1. Mix dry rub ingredients together, rub into ribs with your hands. You want to get the rub into every nook and cranny of the meat. Cover and refrigerate for 4-8 hrs.

2. Heat a large cast iron skillet and brown all sides of the marinated ribs, leaving the ribs in the skillet just long enough to brown, but not cook.

3. Get out your Crock Pot, add some coconut oil.

4. Place ribs in Crock Pot and cook on low for 8-9 hours.

5. While ribs are cooking, combine all sauce ingredients in a food processor and process until smooth.

6. Heat sauce in a sauce pan until warm.

7. Plate the ribs and cover in sauce.

*For the leftovers the next day, I poured all the sauce over the remaining ribs and it was fabulous.

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Monday, May 13, 2013

EPIC Bar Give-Away!

Don't you wish...

There was a meat bar that was pure and free of unnecessary additives?
That such a bar came from grass-fed cows? 
There was a company that sold these types of bars that also believed in sustainability, welfare of the land and the animals that fed off it?

Good news!
Introducing: The Most EPIC Bar in the World!

We had the privilege of attending PaleoFX this year, and while we were there we discovered EPIC BAR, the Austin, Texas company that also has a sister named THUNDERBIRD ENERGETICA. Both of these companies value a Paleo, non-GMO approach to healthy snack bars. The EPIC team had set up shop for the very first time in its existence, in order to launch the truly delicious 100% grass-fed meat bars. We made our way over to their booth because they giving away samples of the not-yet-released-to-the-public product. I'll put it this way, they had to fill up a ziplock baggie for us because we kept circling back like vultures.

As soon as we gulped down the free samples they so kindly gave to us, we placed an order to be shipped to us. I can now say I was one of the first people on Earth to get my very own box on EPIC Bars, that was pretty cool, especially because I'm a Texas girl and I love knowing that I am supporting a local business. Not to mention that the EPIC team was extremely kind, personable, easy to work with and clearly health-conscious. When we received our shipment Casey and I made a pact that we would make the box of EPIC-NESS stretch... Clearly we were lying to each other, as we gobbled them up just as fast as we did that first little baggie.

I am just as thrilled as you are about the fact that there is FINALLY a meaty bar of goodness that I can eat in good conscience, that's why I'm giving some away! One lucky person will win two assorted boxes (that's 24 bars!) of Epic bar, plus a cool t-shirt to add to your swag collection! All you have to do to enter to win is:

1. Go "Like" them on Facebook.

2. Post a comment in the comment section of this blog post telling me WHY you need some EPIC-ness in your life and letting me know you "liked" their page.

I will announce the winner Saturday at 11:00a.m. via Facebook & Twitter so be watching!

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Thursday, May 9, 2013

Cinnamon Roasted Carrots

Today's post is brought to you by:


Do you buy organic baby carrots from the grocery store?  The ones in the plastic packaging? I used to. Until read an article from Natural News: "There is nothing innocent about these baby carrots," that included the text "A chlorine wash will ensure longer shelf life"

Chlorine? Eek!

According to, the FDA approves of this practice. "Yes—and so are some whole carrots, as well as many other vegetables. But the practice appears safe. Manufacturers often treat produce—even organic produce—with a mild chlorine solution to disinfect it and extend its shelf life. But the concentrations are tiny compared with those used in, say, cleaning products, and they pose no known risk to humans."

I'm not saying you're going to die from munching on baby carrots, and there are some conflicting reports on the validity of these claims but ask yourself this: Would you drink chlorine, even if diluted? No, you wouldn't.

More questions: How many times have we been told that something is "safe" just to find out later on down the road that it is harmful? How many "safe" artificial sweeteners that are STILL being added to our foods are now linked to cancer? Diet pills and other pharmaceuticals that are "100% safe" only to see lawsuits come out of the woodwork. You know the ones "if you or a loved one as died or been harmed due to taking ________ call blahblahblah." Yeah, everything "appears safe" until it doesn't. Can you say chemical toxicity?

I'm going to steer clear of the little guys from now on because I really don't care who tells me it's safe, I'm never going to believe that eating something that has been dipped in a chemical solution is. It's not a risk I'm willing to take on something that I can get elsewhere... in whole form. Which brings us to today's recipe!

Cinnamon Roasted Carrots
10-12 FRESH (Farmer's Market) carrots, full size
2 Tbs. coconut oil, melted
1 1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. coarse sea salt

1. Preheat oven to 400.

2. Wash carrots and peel if you want them to look nicer. Place on a baking sheet (with a lip) or a casserole dish.

3. Mix oil, cinnamon, nutmeg and salt together. Brush mixture on carrots.

4. Bake for about 35-45 mins. You want them slightly firm but not stiff.

5. Let cool and serve. Happy noms.

Serves: 4-6

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