Monday, March 9, 2015

Red-wine Braised Short Ribs {Crock pot}

I had never made short ribs until I tried these. It has been a little bit of a running joke in the T household... Everyone has said that the short ribs we had served at our wedding were the best short ribs ever. While neither tt or I got to try them {not even at the tasting!}, I 100% believed the reviews because the food that is put out at FG is hands-down delish. 

I wanted to make short ribs for tt as a "special dinner" when he returned home from his trip to Deutschland a few weeks back. Slow braised, served with cauliflower mash, and roasted asparagus... sounded like a meal made for a king's return to his castle. {I actually think I made garlicky kale with it too, since I can barely get through a meal without garlicky kale.}

Realizing that the actual braising process takes hours, I thought that the crock was really the only way to go, especially since he got back on a Friday. I worked a long @$$ day on the Thursday before, but knew I just had to get to the grocery store anyway. So, I headed to Stew's to get my ingredients. I loaded up my basket, and even bought flowers to put out. 

Red-wine Braised Short Ribs {in the crock pot!}

Original non-crock recipe: 


2+/- lbs boneless beef short ribs
1 tbs coconut oil 
S+P and garlic powder to taste
1 yellow onion, diced
3 carrots, diced
4 celery stalks, diced
1 Tbl minced garlic
1/2 bottle of red wine {I used a Cab}
1.5 cups beef broth
8 oz marinara sauce


  1. Rinse off short ribs and pat dry. Liberally salt, pepper and garlic each side of your short ribs.
  2. In a large soup pot heat oil over medium heat. Brown short ribs on all sides until the outsides have a seared crust to them. Set aside.
  3. Add diced veggies and garlic to pot cook briefly in the oil/fat left over from searing ribs. Allow the veggies to begin to soften. 
  4. Transfer veggies to crock pot and add your short ribs along with the wine, tomato sauce, and beef broth. 
  5. Cook in crock pot on low for 8 hours. 


  • I would also add in a bit of tomato paste the next time to add to the depth of flavor. The original recipe called for regular canned tomato sauce. I used marinara instead, and I don't think it has quite the right flavor. 
  • These are so so good- so tender and delicious. I want to eat them every day for the rest of my life.#thebombdotcom 

Monday, February 16, 2015

Paleo Zuppa Toscana

Yesterday, I found myself in a crazy, home alone and bored, PMS has taken over moment. You know how that goes. I absolutely had to have chocolate. Like, had to have it. 

Now, due to this home alone and bored situation, I am embarrassed to also admit that I hadn't showered...since Friday... so leaving the house was not an option. I found myself with brownies on the brain, and I know this is a crazy surprise, but that led me to Pinterest- I knew I had most ingredients that I would likely need, I just needed the instructions. Thankfully, I had already pinned a recipe that looked worth trying- check it out! Paleo Coconut Flour Brownies

{note: I actually created a new board on Pinterest where I share/move recipes that I've actually made into, rather than just the ones I think I want to make. Stole that idea from a colleague at work- love it! Check it out if you want by clicking here.}

Ok, now onto more good stuff. This weather makes me crave soup in a bad way. It's like negative degrees out there, and all I want to do is wrap myself with a bowl of soup. Any kind of soup, really. This one keeps calling my name, though. I may have to make it this week.

Paleo Zuppa Toscana 

Recipe adapted from The Paleo Cupboard


1 medium onion, chopped
3 cloves garlic, chopped
2 Tbl olive oil
1 lb ground Italian sausage
1 tsp red pepper flakes
8 cups chicken or veggie stock {I swear by Nature's Promise organic vegetable stock}
4 turnips (appx 1 lb total), peeled and chopped
4 cups chopped kale
1 cup unsweetened almond milk*
S+P to taste


  1. Place a large stockpot or dutch oven over medium high heat. Heat the oil, and brown sausage for appx 5 minutes. Stir it around periodically so it doesn't burn and browns evenly. 
  2. Once the meat is browned, add onion, garlic and red pepper flakes. Saute for another few minutes. 
  3. Add the stock and turnips and stir to combine. Bring to a boil and then reduce heat to low and simmer for 10 minutes. 
  4. Add the kale and almond milk and cook for another 5 minutes or until heated through. Make sure that the turnips are tender and the kale is cooked. 
  5. Add S+P to taste and serve.


  • *I made this a while ago- and have since started making dishes that include a more creamy sauce etc., and in many cases it calls for coconut milk. If/when {and that means when} I make this again, I will more than likely use coconut milk to make the soup slightly creamier
  • Who knew turnips could actually be a substitute for a potato?? And a satisfying one at that! #imabeliever 

Monday, February 2, 2015

Paleo Swedish Meatballs {Ikea swap} + BONUS RECIPE

I might be the worst blogger in the history of bloggers. I have what {in my own head} I think is a "food blog" and I haven't posted a recipe since October. It is now February... count those months, that's November, December, January. Wow. I suck. I have literally had a list in the little notepad on my phone of recipes I have made and want to share. Since. October. I could blame it on my oh so busy life. I could blame it on the fact I work 50-60 hours/week. I could blame it on... Oh, forget it.  #imjustlazy

Either way, I do HAVE to share this recipe with you all. Hopefully, in your little corner of the earth you have access to an Ikea. I do, it's about a half hour away, and I just can't get enough. Not very many things make me happier than pulling up to that big blue and yellow building, walking in to a wave of cinnamon bun smelling goodness, and then getting school girl giddy as I walk the maze that is their showroom. I love how the carts are uncontrollable. I love how people are ALWAYS in the way {ok ok I actually hate that} and meatballs. You know, when I can ignore the whole scandal surrounding the horses. 

Clearly they aren't good for you. Clearly, I try to eat Paleo as much as possible {note: that went out the window yesterday with the Superbowl. I went mostly-Paleo but definitely made a pizza for me and hubbs,, ok ok getting distracted} - So all that being said, I had to find a way. Andddddd *TA DAH* Pinterest to the rescue. Pinterest led me to Paleo Fondue. {which, let's face it- just the name of the blog gives me the warm and fuzzies} 

I followed the recipe for the most part. Here is my rendition, but if you don't trust me, here is the link to the original recipe. 


For the Meatballs

1 lb ground beef
1 lb ground pork
2 egg yolks
1 Tbl dried parsley
1 teaspoon each of of salt/pepper
1/4 tsp cinnamon
1/4 tsp all spice
1/4 medium yellow onion, finely minced
1 or 2 garlic cloves, finely minced
1½ Tbl butter

For the Gravy

1/4 medium yellow onion, finely minced
1 or 2 garlic cloves, finely minced
1-14 oz can full fat, unsweetened coconut milk
2 cups beef broth
2 Tbl Butter 
1 tsp pepper
3 Tbl potato flour*
Salt to taste


  1. Combine the beef, pork, egg yolks, parsley and spices in a bowl.
  2. Heat a skillet to medium and add 1/2 of your butter to the pan. Add the minced onion and garlic to the pan, and cook until they start to become translucent, 2-3 minutes.
  3. Add the cooked vegg to the meat bowl, and mix .
  4. Form about 2 Tablespoons worth into a ball.
  5. Heat a cast iron skillet to medium and add the rest of the butter.
  6. Add about ten balls to the skillet and cook for about 8-10 minutes, continuously rotating each ball, until they are nice and browned.
  7. Remove the balls and place in a strainer to drain. Repeat cooking the balls in a few more batches.
  8. Once your balls are done, make a quick gravy: Add the onion and garlic to the skillet and cook again for about 2-3 minutes. 
  9. Whisk in your coconut milk {make sure you SHAKE it to combine}, beef broth, butter, and pepper. Continue to cook for about 5 minutes, whisking periodically. 
  10. Add the flour one tablespoon at a time and whisk until dissolved. Taste and add salt if desired. If you do it slowly, you shouldn't clump but if you find that clumps are starting, you can blend it in a blender. 
  11. Remove from heat and put the meatballs into the pan with the gravy. 


  • Flour*: The original recipe calls for tapioca flour, which is Paleo. I didn't have any, and my options were either potato flour {not paleo} or coconut flour. I went with potato, which makes my rendition NOT paleo, but I didn't think that coconut would work}
  • I actually threw my oven onto 350 and put the balls in there to finish cooking as I worked through my batches. I never feel 100% confident that meatballs will cook on the stovetop, so I usually either bake them after, or simmer them in my sauce to finish the cooking process.
  • To really do it up, Ikea style, serve these babies with mashed potatoes and lingonberry jam. I wanted to stay healthy, so I made cauliflower mash. {BONUS!} and I also couldn't find lingonberry jam, so I melted down and reduced organic cranberry sauce with some balsamic vinegar and honey. Weird, I know, but it actually tasted pretty good. 


Cauliflower Mash ~ Click Here

Cauliflower Mash

I think one of the biggest things I struggle with having gone #mostlyPaleo is potatoes. And cheese, but that's a whole nother issue. I have set out on a quest to find a way to substitute potatoes when I'm eating a comfort-food type meal and they are just necessary to have. So far, I have found a few viable options. One of which, is cauliflower. 

Yes- I will make you a believer. I made my friend Erin a believer, and I will make you one, too. 

Of course, I consulted Pinterest. Where else would I go, Google? Such old news. Anyway, I was brought to Whole Foods website. Making mashed cauliflower is literally SO easy. And it tastes SO good. I've now done it both smothered in gravy and by themselves. And I almost forgot I wasn't eating mashed potatoes. The consistency is a little different, so my only suggestion is to be careful how much liquid you add back in, but.. without further ado:

Oh, and I added a little bit of butter into the food processing, too.