Birthdays and Bacon

Oddly enough, the two go completely hand in hand!  I’m sitting here, writing to you all on the eve of my 28th birthday.  I remember a time when I thought, “Damn! 28 is SO OLD!”  Ha.  Right.  Don’t get me wrong, I still don’t know how I feel about getting closer to 30, but I feel awesome about my age.  That being said, I feel like 27 is going to be a very hard year to beat.  I discovered CrossFit, went fully Paleo, and began reclaiming my life as my own while I was 27.  I traveled, I met TONS of amazing people, I launched a blog, and I have tried my hand at selling my Paleo baked goods.  For real, 27 was pretty stellar.  So, BRING IT 28! You had better be freaking awesome, because you have some major expectations to rise up to!

On to bacon.  I can’t express enough how much I love bacon.  Hell, I have a bacon figurine that sits on my desk at school that I refer to as my “boyfriend”.  Several of my students have commented that they are bringing me bacon tomorrow as birthday gifts.  That is just weird to me….and unless it is in an unopened package, will NOT be consumed by me.  I ain’t dumb.  I love em, but I don’t trust middle schoolers with food handling or prep of ANY kind and I don’t really want to spend my birthday in the bathroom.

Couple of exciting things are going down!  The first is that I will be selling my Paleo treats at CrossFit Artis during “The Duo” event on June 29th.  Check out their page for info!  It’s going to be an AWESOME day!  Not to mention, I’ll be there, slinging treats.  What can beat that?!? Nothing.  That’s what. Not a damn thing.

Secondly, I recently bought what I like to call “almost booty shorts”.  This is HUGE for me.  I can’t even begin to describe how huge this is….I mean, I spent the better part of my life HATING my body, especially my thighs.  Let’s face it. They pretty much dominate my legs.  Anywho, I’ve apparently begun to embrace them OR I’ve quit caring what people think, because after the one ridiculously hot day this past week, I put my foot down and went out and bought some shorts!  No more WODing in capris.  It’s too freaking hot! So yeah, if you happen to be around the gym and you catch me in spandex, deal with it.  I have, and they are kind of making me feel awesome…..so if you rain on that for me, I might have to punch you square in the face! 🙂

Back to bacon.  I made this bacon egg scramble tonight to eat for breakfasts for the remainder of the week, and it was SO GOOD!  Plus, it was stupid easy to make.  I know the picture kind of sucks, but trust me, get after it!

bacon egg scramble

Bacon Breakfast Scramble

  • 8 strips bacon, diced
  • 6 eggs, lightly beaten
  • 2 bell peppers of choice (I used a little red, orange, and yellow) diced
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon hot sauce (I used Frank’s Red Hot)
  • Salt and Pepper to taste
  1. In a deep skillet, cook up your bacon pieces.  The time will vary based on the thickness of your bacon, heat of the pan, etc.  Just be careful not to burn your bacon.  That’s a most tragic event.
  2. When your bacon is crisp, remove it from the skillet, leaving the bacon fat behind in the pan. Place it on a paper towel to drain some of the grease off.
  3. Add your peppers, onions, and garlic to your skillet.  Saute the veggies in the bacon fat for 5-7 minutes over medium high heat, or until they become translucent and begin to soften.
  4. When you veggies are cooked through, add back in your bacon. Cook together for a couple of minutes.
  5. Lastly, add in your scrambled eggs and your hot sauce.  Scramble the eggs into the mixture, keeping it moving around your pan so it doesn’t burn.
  6. When your eggs have cooked through, (3-5 minutes later) taste it for salt and pepper.  Season to your liking and serve!

I am planning on topping mine with some fresh avocado and smashing on breakfast like a CHAMP!  This is going to be a birthday breakfast of champions!  Enjoy your bacon, your thighs, and your birthday! Because I’m going to enjoy the HELL out of mine! Peace, Love, and Paleo.

-Meister

Advertisements

Teacher Appreciation and Pepper Steak

appreciation

This is one of the most awesomely crafted phrases I have EVER had a student write about me.  LOVE this kid, and his way with words!

Not sure if you knew this, but apparently this week is all about appreciating folks like teachers and nurses.  It’s been a pretty great week, albeit completely crazy.  I feel like I’ve done nothing but look at my computer screen and work on paperwork and files, BUT about the time I start feeling like garbage about it, I get something like that pic above.  Faith restored.  Honestly, middle schoolers are the freaking greatest. Hands down.  They warm my heart.

You know what DOESN’T warm my heart?  The sound of my bank account screaming for mercy…..which it is doing a LOT of lately.  No joke.  Thank the good Lord I’m going out of town with my parents this weekend, or I’m not sure how I would eat.  Mostly likely I’d live off of homemade almond butter and canned tomatoes, because that’s all that is in my house.  Oh! And almond flour…..lots and LOTS of almond flour.  So if all else fails, I’m gonna be living on trash.  Great.  Naturally, what do I do when I have no money?  Buy concert tickets, DUH!!!  No but seriously, I put a pair on tickets on my credit card tonight.  I didn’t even blink an eye.  It needed to happen.  I mean, it’s to see She & Him.  They are pretty much amazing, and it’s at an outdoor venue….double win.  And the ultimate grand prize?  Tilly & the Wall is opening.  They may be my favorite band.  EVER.  EVAAAAAAAAAR!  So see?  I really had no choice.  Eh, that’s what credit cards are for, right?

I’m going out of town again tomorrow afternoon.  Driving up to Minneapolis again, but this time with the family.  We are all heading up for my cousin’s graduation.  It’s gonna be a blast.  I just love that city so much…..swoon! The kicker is that since Mother’s Day is on Sunday, I need to figure out how to make a 6 hour car ride home AMAZING for my mom.  Pretty sure it’s going to include a lot of leaving her alone……or singing to ridiculous musicals in the car, and giving handmade cards (because that’s all I can afford….).  Hell, I might even get crazy and write some EPIC Mom haiku’s for recitation on the car ride! I’m getting excited just thinking about it.

Speaking of Moms, mine is pretty awesome.  She was at the grocery store and noticed that they had grassfed beef….so she bought me some.  How sweet is that?  I mean, I think that’s pretty freaking adorable.  So this pepper steak is completely owed to her because she purchased the meat.  Love ya Ma!

peppersteak

Pepper Steak Stir Fry

  • 2 medium red bell peppers, sliced
  • 2 medium green peppers, sliced
  • 1 medium to large onion, sliced
  • 3 cloves garlic, minced
  • 1 pound-ish beef, I used strip steak, thinly sliced
  • 1/4 cup coconut aminos
  • 1/4 cup apple cider vinegar
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1/2 teaspoon Chinese Five Spice powder
  • 1/4 teaspoon crushed red pepper flakes
  • salt to taste
  1. In a deep skillet, heat 1 tablespoon coconut oil.  When skillet is hot, add beef strips and season with a bit of salt and pepper.  Stir fry until the beef is browned on all sides, about 5-7 minutes.  Remove beef from the pan.
  2. Add another tablespoon of coconut oil to the pan drippings.  When melted, add in your peppers and onions.  Stir fry for about 5 minutes.
  3. Add in the garlic and cook until all veggies are beginning to soften and brown a bit on the edges.
  4. While veggies are cooking, in a small bowl (or a measuring cup) combine the remaining ingredients to make your sauce. Top it off with water to create 1 cup total of liquid.
  5. Add back in the beef to the skillet and combine well with the veggies.  Pour the sauce over the mixture and let simmer on medium until the sauce begins to thicken and coats all of the meat and veggies.  Depending on how high your heat is, this could take about 10-15 minutes.
  6. Bowl it up and smash!!

You could also serve this over cauliflower rice or spaghetti squash.  Any way you serve it, it’s gonna be delicious!  I suppose I should go think about packing for my trip and getting things all ready to go for another weekend away. Wishing everyone a great weekend, and don’t forget to love on your Mom! Peace, Love, and Paleo!

-Meister

Apologies, Insanity, and Crockpot Cooking

Holy CRAP!  So it’s been over a week since I’ve been on here…..my apologies.  For real, I feel like kind of a dick about it.  My life went from super calm and peaceful with seemingly TONS of down time to COMPLETELY FREAKING INSANE in the course of a couple of days.  I’ve just been all over the place, putting out fires left and right, and pretty much going into survival mode.

Couple of things to keep y’all updated and give you a taste of what I’m dealing with:

  1. Mexico is a NO go.  Which totally sucks.  Ultimately it was a money thing.  I mean, don’t get me wrong, I LOVE what I do, but while public education pays the bills, it doesn’t always allow for extra expenses…..like a trip to Mexico when the cost of an all-inclusive resort was grossly out of your price range.
  2. Subsequently, due to lack of Mexico trip and lack of funds…..the “Cancun Challenge” is also no longer going.  I am still committed to rocking the paleo way, but I’m allowing myself a drink or two at special occasions as well as a bit of natural sugar every once in a while.  That being said, MINIMAL cheats, again only for special occasions, and still never any gluten.
  3. The end of the school year is rapidly approaching.  As I sit here typing this, I have 14 days with students left.  In that 14 days, we have 2 fieldtrips, final exams, 6 parent meetings, final reports to write on 10 of my students, OH! and I have to find time in there to clean and pack up my classroom.
  4. Toss a couple of roadtrips to Minneapolis in there and I’m quickly becoming an over-scheduled crazy person.

Speaking of roadtrips, I escaped to Minneapolis this past weekend and it was glorious.  I hung out with some of my nearest and dearest guy friends, and had an amazing weekend full of epic deep conversation, excellent food, Cinco de Mayo celebrations, wearing sweatpants, and consuming mass amounts of hard cider and playing on playground equipment.  It was maybe one of the greatest weekends in a very long time!  Here are just a couple of pics from the weekend…..both food related of course.

   paleofail    cincofeast

Those Strongbows were purchased purely because they were the only cider available in a tallboy can….and that pic on the right is the EPIC Cinco feast we made.  It’s all topped off by some freaking delicious bacon avocado pico deliciousness that the boys and I just made up on the spot.  Out. Of. Control.  Did I mention I love those boys?  Because I do…..mostly because we got to cook together, drink together, and they indulge silly ideas like bacon avocado pico, microwaving avocados, and swinging on swings with a drink in your hand.  That’s friendship.  We also made sure to music bomb the bar we hung out in with plenty of Rick Astley, Carly Rae Jepsen, and Miley Cyrus.  Yeah, we’re those guys.

Enough rambling….on to food!  I am going to apologize in advance for this picture, because it looks really gross.  I promise, it’s so ridiculously good though.  I just suck at taking pics.  Not to mention this is SUPER easy.  I prepped it at night and let it cook overnight so it was ready in the morning.  Boom.  Instant lunches ready to go!

chickenpicatta

Crockpot Chicken Picatta

  • 1.5 pounds boneless skinless chicken breast, cut into large chunks
  • Juice of 3-4 lemons
  • 1/4 cup plus 2 tablespoons ghee (or grassfed butter if that’s your thing!)
  • 1 medium onion, cut into large pieces
  • 3-4 cloves garlic, rough chopped
  • 2-3 tablespoons capers, plus some of the liquid from the jar…about 1 tablespoon
  1. In the bottom of your crockpot, put your onions and garlic.
  2. Layer your raw chicken in on top next. Season it with some salt and pepper, to your tastes. (You could put your chicken in frozen, just add about 2 hours onto your cooking time).
  3. On top of your chicken, add your capers, lemon juice, and chunk up your ghee and make sure you evenly distribute it.  It’ll help it melt more evenly.
  4. Cook on low for about 6 hours.  If you are going to go longer than 6 hours, I would add in some additional liquid.  Probably 1/2 cup – 1 cup of chicken stock.
  5. Serve it up with some spaghetti squash and enjoy a buttery delicious CRAZY STUPID EASY meal!

There it is folks!  I promise to try to get on here more than once a week.  That’s just rude on my part, and I apologize for being a dick like that.  In the mean time, cheers to good friendships, good food, and letting out your inner kid! Peace, Love, and Paleo!

-Meister

Salmon Patties for a Crazy Weekend

As I type this, there are 5 dozen freshly baked Paleo chocolate chunk cookies sitting on my counter….straight from the oven.  My mouth is literally watering and all I can think about is the smell of those damn cookies!  But on the upside, I haven’t had ANY of them…..so I’m sticking to my Whole30!  Boom.  Those broads at the baby shower tomorrow better eat every single last one of those cookies…..otherwise I’m giving them away.  There is NO way they are coming back into my house!  I’m not sure I could resist any longer….

This weekend was completely insane.  Yesterday was packed full of a great “mystery” workout, a fabulous nutrition seminar, some lunch with a rockin’ crew, then a wedding with a group of people I haven’t seen in WAY too long!  Today, I was up entirely too early and hit the ground running!  For real, I don’t know what it is lately, but I have been sleeping FANTASTICALLY!!  I’m chocking it up to the PurePharma Magnesium/Zinc supplement I started taking.  That shit is legit.  I’m kind of in love with it.  So I was a powerhouse today in terms of getting stuff done.  I cleaned my house, planned meals, mowed the lawn, had dinner at my parents’ house, went grocery shopping, and baked those damned cookies.  I’m tired just re-reading that.  Ugh.

On top of everything, it was abso-freaking-lutely GORGEOUS this weekend!  I opened up my entire house, I wore shorts and flip flops, and I got a little bit of color from mowing the lawn.  Heck yes.  FINALLY! It just better stay this way.  Or I’m going to become a stupid sullen teenager over it.  So yes.  Epic weather, epic weekend, less than epic post.  Sorry friends.

I made these salmon patties a while back and they were pretty awesome.  I got a little worried because they were kind of crumbly before they cooked, but they held together beautifully! Not to mention they were pretty delicious!  Anyways, I made another batch of them to snack on throughout the weekend because I knew it was gonna be crazy, and they got me through like a charm!

salmon patties

I topped mine with some of my homemade red sauce and served them up with some roasted veggies!

Salmon Patties

  • 2 cans salmon drained, get the higher quality stuff without a bunch of extra junk in it (I know it looks totally gross in the can…..just deal with it quickly and break it up, you can do it!)
  • 1 egg
  • 1 tablespoon coconut flour
  • 2 tablespoons dried minced onion
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 10-15 basil leaves, finely chopped
  • 5 sundried tomatoes, finely chopped
  1. Mix all ingredients together in a bowl. Make sure you incorporate everything well.
  2. In a deep skillet, melt down 2 tablespoons coconut oil.
  3. Form your mixture into patties.  I got 8 out of mine.  You want them to be a little on the thicker side, about 1/2 inch thick so that they don’t fall apart.  When forming your patties, be sure they are tightly packed…..or they will crumble!
  4. Saute your salmon patties in the coconut oil until they get a nice brown crust.  It’s about 3-4 minutes per side.
  5. Plate them up and enjoy!

You can eat these hot, cold, or anywhere in between!  In fact, I ate them all three ways this weekend!  Just make sure you store your leftovers in the fridge!  Here’s to continuing with high productivity and finishing out the first 30 days of my Cancun Challenge strong!!!  Peace, Love, and Paleo!

-Meister

Prosciutto and Sage Chicken Roll Ups

chicken and sage rolls

I’m officially on the downhill slide of my first 30 days of my almost 90 day Cancun challenge!  Honestly, I feel like I’m somewhat over the sugar urges.  I haven’t wanted to smash on sweet stuff in almost a week…..despite having a plate of homemade cupcakes on my kitchen counter!  Now THAT, my friends is willpower!  I just keep looking at them and thinking…..you know you don’t want that, and it won’t even be that satisfying, AND you’ll feel like crap afterwards.  By the time I rationalize all of that, I’m usually good!

Now salt?  That is where my bizarre food cravings are kicking into high gear.  Maybe it’s the fact that my allergies are kicking up because it’s FINALLY maybe starting to really act like spring here!!  But for some reason, I can’t seem to get enough salt!  Everything I make is tasting bland, and I’ve NEVER been someone who reaches for the salt shaker…..weird.  I’m sure I have some sort of imbalance going on inside of me, but whatever, I’m just gonna ride it out for now!

Speaking of the weather finally turning around here…..it was ACTUALLY sunny today!  And somewhat warm!  And as we speak, I’m watching a full-ish moon rising in a CLEAR sky.  Simple pleasures, folks.  I swear, the fact that it was sunny today improved my mood hugely.  By the end of the week, it’s supposed to be almost 70 degrees!  That’s damn near flip flop weather…..which means I need to get it together and go get a pedicure.  Ain’t NOBODY got time for unpolished toes.  For real.

Alright, food for tonight.  My mom used to make these chicken roll ups with prosciutto, sage, and then some sort of cheese.  Then she’d make a wine and mushroom gravy for them……needless to say, they were off the chain!  So I was feeling a hankering for these bad boys.  I just left out the cheese (duh….) and skipped out on a sauce, mostly due to time constraints.  These turned out great!

Prosciutto and Sage Chicken Roll Ups

  • 4 large chicken breasts, pounded out to about 1/2 inch thick
  • 3 oz. prosciutto
  • 1 oz. package of fresh sage……or about 30ish sage leaves (you could use ground sage here, but fresh is much better! If using dry, use between 1/4 and 1/2 teaspoon per roll, depending on how “sage-y” you like it)
  • toothpicks
  • garlic powder, onion powder, salt, pepper, celery salt
  1. Preheat oven to 375 degrees.
  2. Lay out you pounded out chicken breasts and lightly sprinkle the top side with each of the spices….NOT the sage though, save that for later!
  3. Layer 2 slices of prosciutto on each piece of chicken.
  4. Next, evenly arrange your sage leaves (or dried sage) over your prosciutto.
  5. Roll your chicken breasts up with all of the goodies inside and secure with 3-4 toothpicks.  You want to make sure that you roll them tightly and tuck any exposed goodies in on the ends.  Get good and messy with this!
  6. Lightly sprinkle the outside with salt and fresh cracked pepper.
  7. In a deep skillet, melt 1 tablespoon of coconut oil.
  8. Lightly brown the chicken rolls in the coconut oil on all sides. You will want to give them about 2-3 minutes per side.  This might get kind of funky with toothpicks sticking out every which way….just do your best to get as much browning on there as possible!
  9. Once you have browned as much of the outsides as you can, place chicken rolls on a foil lined baking sheet and bake for 10-15 minutes.  This will depend on how thick your chicken rolls are and how long they actually cooked in your skillet.  Use a meat thermometer to check (or do like I did and at 15 minutes, pull one out and cut it in half…..if it’s still pink, keep cooking!)
  10. Remove them from the oven, remove the toothpicks and devour!

I served mine sliced over some sauteed and steamed kale with sundried tomatoes.  It was insanely delicious and took me right back to my Mama’s old favorite! Seriously, the browned chicken breast, the salty slightly bacon-y flavor from the prosciutto, the earthy sage….MMM!!!  So good!  Hope you enjoy them!  They are a total “WOW!” meal as well because they look really pretty….so get after it! Peace, Love, and Paleo!

-Meister

Avocado Pesto

avo pesto

As the weekend draws to a close I need to put two things out there.  First, I’m sorry I haven’t posted until now…I realize it’s been a couple of days.  Things have been a wee bit crazy around here and I chose to support the people in my world instead of blog, my most sincere apologies.  Secondly, I have come to truly value spending time with people who build me up positively.  One of my oldest dearest friends is in town, and seeing her really lifted me up today.

This week is gearing up to be a crazy one!  Two fieldtrips at school means that I need to plan lunches that can be eaten on the go…..which on a Whole30, ends up looking like a bunch of random stuff thrown together.  Seriously, on Tuesday, I’m pretty sure I’m taking a pouch of salmon, a few clementines, some coconut flakes, and some celery and carrots.  It’s all “snack” foods, rolled together to make it count as a meal.  Meh, it happens!

Speaking of my Whole 30/90ish, tomorrow marks day 15!  In the world of a pure Whole30, that’s the halfway mark!  I’m so proud of my girl Ava…..we are sticking with it!  I’m definitely noticing bodily changes, and my incessant cravings for sugar are seeming to dwindle, so I’ll take it!  I even baked a pie, a FREAKING PIE, without tasting a single bit of the batter/mix/filling.  Willpower has returned to me, and boy does it feel good!

Onto food!  This avocado pesto started out as just regular pesto….until I realized I had a couple of avocados lying around that were going to go bad if I didn’t use them.  I figured, hell, they were green too, so what would it hurt to just toss them in?  It didn’t hurt a damn thing.  In fact, in increased the awesomeness of this pesto by about 10 fold!  Enjoy!

Avocado Pesto

  • 3 oz. fresh basil (I used the big, deep container from Trader Joe’s)
  • 1 oz. fresh parsley (again, used the small pack from Trader Joe’s)
  • 3 garlic cloves, peeled and smashed
  • 2 ripe avocados
  • 1/2 teaspoon salt
  • 1/2 teaspoon onion powder
  • Juice of 1 lemon
  • 1/2 cup olive oil, give or take….depending on how thick you like your sauce
  1. In a food processor, add your fresh herbs, garlic cloves, and your salt. Pulse until herbs are chopped down into very small pieces, and the mix is well combined.
  2. Add in your avocados, lemon juice, and spices.  Pulse to smash up the avocados and mix it all together into a green paste.
  3. Stream in your olive oil until you achieve the consistency that you like.  I used right at 1/2 cup of olive oil, but you do whatever brings you joy!
  4. Taste to make sure it is seasoned well.  Don’t fear, the garlic will be pretty sharp at first….it will mellow a bit with time.  But I like the garlicky kick!  Roll with it!
  5. Use it to top spaghetti squash, or chicken, or pan seared pork chops AND spaghetti squash…..like I did!
  6. SMASH!
  7. Store the leftovers in the fridge……and feel free to serve it warm or at room temp.  It’s delish either way!

This is going to become a staple in my kitchen.  I can’t wait to toss some grilled veggies in it once the weather turns around for good!! Peace, Love, and Paleo!

-Meister

Short Ribs with a side of Emotion

Ok guys, I gotta be straight with you.  I’m having a pretty intense reaction to all of the bombing at the Boston Marathon stuff….to the point where I’m not allowing myself to watch the news or turn on any sort of talk radio.  For a good hour this afternoon, I was in complete fight or flight mode, stressing hugely over one of my best friends in the entire world who had been in Boston and had posted some pics of the marathon to Facebook about 3 hours prior to this all going down.  Needless to say, until I heard he was OK, I was a wreck.  Regardless, I’m in a complete state of shock.  The capacity for hate and destruction that some people possess truly terrifies me.  For far too long, I was the kind of person who held grudges, who had a negative outlook, and who saw the darkness in everyone and everything.  The root of this was my own hatred of myself, my place in life, and my body.  I have worked so incredibly hard to NOT be the person that harbors any sort of anger or hatred for anyone or anything, so the events of today have left me completely confused.  Now, I’m not going to make any sort of political statement here, or take any stance….but I AM going to say that I think the root of all of this lies not a gun control issue or a terrorism issue, but a lack of respect and love.  Respect and love for yourself, for each other, for your world, and your future.  Call me simplistic, but that’s where I’m at.  So I’m gonna keep doing what I can to put my positivity out into the world, because God knows there is more than enough hate to go around.

Anyways, other than that, things are going pretty great right now.  I bought my plane ticket for Cancun today!!!  Not gonna lie, I got the jitters when I hit the “book now!” button.  Then immediately had buyer’s remorse…..to which I promptly smacked myself in the forehead and was like “WAKE UP! When are you gonna get to do this?!” So, I’m over that now and have moved on to being SUPER excited!! Had a great day in the gym today….added 20 pounds to my back squat, so there’s that! Plus, I’m over the initial hump of the Whole30 where all I could think about is food.  Because I’ve done this before, I feel like that period was much shorter for me, and now, on Day 8, I’m not thinking/living/breathing/dreaming food!  It is shifting back into a position to fuel me, not just satisfy boredom.  Slowly but surely, I feel like I’m tackling that stupid sugar demon!!  I’m still eating a small amount of fruit each day, but I’m OK with that.  You know what else is great about fruit?  You can add it to savory things and it adds just a hint of sweetness!  Like it did with these….

short ribs

I know it looks like a somewhat gnarly pile of meat….but I swear to you, these were some of the most AMAZING short ribs I’ve ever made!  Plus, they go in the crockpot, so they are SUPER easy to prep, cook, and clean up!  Win all around!

Blackberry Balsamic Short Ribs

  • 3-ish pounds beef short ribs
  • 1 cup balsamic vinegar
  • 1/2 cup water
  • 1 can (6 oz) tomato paste
  • 10-15 large blackberries
  • 5 cloves garlic, smashed
  • 10ish leaves fresh sage, torn into pieces
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  1. In a deep skillet, melt 1 tablespoon coconut oil.
  2. Sear short ribs in the coconut oil on all sides.  You only need to get a thin crust on the meat, not cook it through, so about 2-3 minutes per side.
  3. In a bowl, mix together vinegar, tomato paste, and water.
  4. When ribs are seared, add them to your crockpot.
  5. Pour liquid mixture over your ribs.
  6. Add spices, torn sage, smashed garlic, and blackberries in around the meat.
  7. Cook on low for 8-10 hours.  I actually cooked mine on low for about 9 hours, then switched it to warm for another 2 (while I was at the gym) and they were great!  Falling off the bone beautifully!
  8. Stuff your face with hearty, rich, savory, meaty goodness!

The best part about this is that I was able to eat and do all of the “cooking” dishes in less than about 35 minutes….which was amazing!  Not to mention, it was nice to have something already cooked when I got home from the gym and my house smells AWESOME!  Sending a whole bunch of love and calming, healing thoughts to all my homies in Boston.  Go love one another.

PEACE. LOVE. and Paleo.

-Meister