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Paleo Pineapple BBQ Ribs

3 Jun

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Here’s a tasty paleo bbq recipe 🙂 Liquid smoke is an interesting thing. I threw away all of our bbq sauce when I started whole 30 so here’s my first try at pineapple ribs. I ate a few last night to make sure they were good and guess what? They are!

Ingredients:

4 lbs ribs cut into 1 rib sections
16 oz tomato sauce
20 oz diced pineapple with juice
1/4 cup liquid smoke
1/4 cup red wine vinegar
1/4 cup honey
Tbsp garlic
Tbsp onion powder
Tbsp smoked paprika
tsp black pepper
1/2 tsp cayenne pepper
1/2 tsp oregano
1/2 tsp thyme

Boil ribs in water 10 minutes. Coat in olive oil and sprinkle with salt. Blend sauce ingredients in a blender. Drizzle sauce over meat. Preheat oven to 350. Bake 1 hour. Broil until sauce begins to brown.

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Why is it so cold outside?

23 Jan

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Chicago is freezing! It’s so cold outside that while waiting for the bus last night my legs were numb. This brings me to the topic of stocking the heck out of your freezer in the winter. Every two weeks I get groceries and I try to pick an assortment of meats, frozen vegetables, nuts and dried fruit for trail mix, and a few shelf stable things like canned tomatoes and single serve apple sauce. I also buy a few days worth of fresh fruits and vegetables, especially bananas and blueberries, yum. When I trek home from the gym I stop and buy fresh items here and there, but in the winter I cook and meal plan primarily from the freezer. I think my next shopping trip I will post my grocery list so I can share how it is that I really only grocery shop twice a month.

This morning I began prepping my 3 lb pork shoulder for stir fry. I cut the skin off using scissors and seared it in bacon fat in the dutch oven on the stove top with 2 tsp salt, 2 tsp onion powder, 1 tsp garlic powder, 1/2 tsp cayenne pepper. It’s slow cooking now for 3 hours on 350 in a sauce of water, vinegar, and paleo teriyaki sauce (recipe to come). I’ve made a veggie mix ready for the wok using mixed veggies. One of them does include a small amount of corn, but you can use any variety you want, or just pick out the corn, ha ha. Paleo cooking doesn’t have to be all freshly picked, hand diced vegetables. I love to eat fresh in the summer, but in the winter I’m content to live primarily out of the overstocked freezer 🙂

Pan Cooked Pork and Mushrooms with Cabbage and Carrots

5 Oct

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It’s been a busy week and the freezer has been fully stocked with easy to prepare vegetables and meat. No two hour prep times for me. In addition to pork the week we had rotisserie chicken, canned green beans, and Mac and cheese, gasp! I don’t pretend to be 100% paleo or even primal. I baked six dozen cupcakes this week and I surely did taste the frosting : ). I will also say that I got a headache or stomach ache every time.

4 boneless pork chops
8 oz sliced mushrooms
1 Tbsp onion powder
1 tsp garlic
1 tsp salt
2 Tbsp butter
4 Tbsp olive oil
12 oz frozen Brussels sprouts
1 cup carrots
1 cup water
1 tsp lemon juice

Place carrots and Brussels sprouts in a skillet with water and lemon. Turn on medium high and cover. Reduce heat once boiling and cook until tender. Sprinkle mushrooms and pork with garlic, salt, and onion powder. Melt butter or oil in a separate skillet and cook pork 7 to 8 minutes per side. Heat oil in a separate skillet and sauté mushrooms about ten minutes on medium until browned.