Slow Roasted Tri-Tip

Tender and succulent, this meat will melt in your mouth.  Enjoy with a variety of side dishes or just plain and dipped in home-made horseradish mayonnaise.  We made two, and had lots of left overs for lunches and snacks in the week.

Ingredients:
Tri-tip
Herbs (a variety is great: rosemary, thyme, chili powder, cumin, etc.)
Garlic, minced
Salt

Directions:
1. Pre-heat oven to 400*.
2.  Slather tri-tip with herbs, garlic and salt to your liking.
3.  Place on a raised roasting pan.  Let cook for 20 minutes.
4.  Lower the temperature to 250* and let the tri-tip cook for about 3 hours, to your liking.  Check with meat thermometer for about 135*.
5.  Let rest for 15 minutes before cutting.

GAPS BBQ Pulled Pork

Ingredients:
4 lbs. Pork Butt Roast, bone in
1/2 cup water
1Tb. Apple Cider Vinegar
1 cup Tomato Puree, Organic in jar
1 cup Apple Cider Vinegar
4 Tb. Honey
1 Tb. Mustard
1 tsp. Salt
1/2 tsp. Crushed Red Pepper Flakes

Directions:
1. Add pork, water and 1 Tb. ACV to crock pot**.  Let sit on high for 4 hours or low for 8.
2.  Shred pork with forks, remove bone.
3.  Mix 1 cup ACV, tomato puree, honey, mustard, salt and red pepper flakes.  Add to crock pot with pork.  Let meat continue to cook and absorb the flavors of the sauce.  Serve after 1 or more hours.

Let me tell you how delicious this is.  It will dance in your mouth with all it's flavors.  Thank you to Kelly for sharing your recipe!

**There has been lots of talk about lead leaching in crock pots and someone suggested using a bowl inside the crock pot to cook the meal.  I did this for the pork and it worked great. I just placed my glass pyrex bowl straight in and turned it on.**

Cucumber Mango Salad

Ingredients:
3 small cucumbers, thinly sliced
4 small radishes, thinly sliced
1 small mango, cut up into small chunks
1/2 lemon, juiced
3 Tb. Olive oil
Salt, couple shakes
Honey, just a sprinkle

Directions:
1.  Add sliced cucumber, radishes and mango to a bowl.
2.  Add lemon juice, olive oil, salt and honey.  Mix and serve.

Again, thank you Martha Stewart for the inspiration.  Served with Garlic & Jalapeno Prawns

Garlic & Jalapeno Prawns

It has been far to long since my last post.  The meals around here have been so boring and not worthy of inspiring anyone to make something delicious.  I vowed to make a meal plan this week, and have some yummies lined up.  We have been getting tired of the usual roast or chicken around here and decided to let loose a little and try something "crazy".  Everyone loved it!  Girls ate way more than I did.  My hubby grilled up a grass-fed organic T-bone and made it a surf and turf.  So, here's one I altered from my dear friend, Martha Stewart:

Ingredients:
1 lb. prawns, deveined, mostly skinned
15 cloves of garlic, minced
2 Tb. animal fat (I like duck)
1/2 jalapeno, de-seeded and finely chopped
1/2 lemon, juiced
2 Tb. organic white wine (optional)
Salt

Direction:
1.  Heat oil in skillet, add garlic, saute until lightly browned.  Quickly add jalapeno and toss in prawns.
2. As prawns began to get pink, add wine and lemon juice.  Salt as needed. They cook quickly, 1-2 minutes per side.

I served it with the Cucumber Mango Salad.

Chicken with Summer & Winter Squash

Ingredients:
4 Chicken Breasts
2 Onions, sliced thinly
6 Zucchini, but in rounds
1/2 cup olives, sliced in half
Butternut squash, cut up for steaming

Method:
-Cut Butternut squash and steam until fork pokes easily through.
-Saute chicken breasts in duck fat.  Salt and pepper to taste.
-After you have flipped the chicken, add the onions.  Let them get a little translucent.
-Add zucchini and olives until soft.  Salt to taste.
-Serve Chicken with both squashes.

Chicken Fajitas

Ingredients:
Chicken
Onion
Garlic
Red Pepper
Mushrooms
Can of Olives
Cumin
Paprika
Chicken bone broth to make thick and juicy

(Amounts not listed, as they are not important and you can mix and match what you need and use what you have). I did take a picture of the tomato below, but ended up not adding it in.

Method:
-Saute onion, garlic add chicken.
-Add red pepper, mushrooms, paprika, cumin and salt. Add a little bone broth to make saucy.
-Add olives at the end.  Serve with lettuce shells or over cauliflower rice.

Almond Flour Pancakes

This recipe is SO easy, I can now make it without measuring.

Ingredients:
1 cup almond flour (I used Benefit Your Life Organic Blanched Almond Flour)
1/2 cup apple sauce
1/2 tsp. baking soda (not GAPS, but okay for us)
2 eggs
1-4 Tb. water depending on consistency

Method:
-Mix all ingredients together.  Add needed water until pancake consistency.
-Dollop mix onto well heated and greased pan (I used coconut oil or duck fat).  Make them on the small side (1-2 Tb of mix) so you can turn them.  Let them cook longer than you think, and then pry the edges and give a good flip.
-Toppings to consider:  Apple Sauce, Honey, Pineapple, Yogurt, Blueberries, Home-made Jam, Pumpkin butter, etc.  You get the idea.  No need to feel deprived here.