Barbacoa Beef Cheeks

• 2 1/2pounds beef cheeks
• 4cloves garlic
• 1tablespoon natural peanut butter
• 1ancho chili
• 1teaspoon instant espresso
• 2tablespoons olive oil (plus 2 more for cooking)
• 1tablespoon honey
• 2teaspoons cumin
• 1teaspoon smoked sweet paprika
• 1handful fresh cilantro
• 1teaspoon salt
• 1cup chicken broth (you can use beef too, I just had chicken on hand)
• 3limes
• 1avocado
• fresh cilantro

1. Clean and trim the cheeks. Put them in a container that you can marinate them in.
2. Remove the stem and seeds from the ancho, cut it up into chunks and rehydrate in a little water (I stick it in a ramekin and microwave for 30 seconds)
3. Peel and chop the garlic. Put everything from the garlic to the salt in the food processor (including the water from the chili) and blend into a paste. Toss the paste with the cheeks and marinate for several hours or better yet over night.
4. When it is time to cook, heat the oven to 275, and heat 2 tbs olive oil in a dutch oven. Brown the cheeks on both sides. Use the broth to rinse the rest of the marinade into the dutch oven, then squeeze the juice of 3 limes in.
5. Bake at 275 for 3 1/2 hours - turn the cheeks over once or twice while they cook and if the liquid dries up add a bit more broth
6. When the cheeks are fall-apart tender, take the pan out of the oven. Using 2 forks, pull the meat apart in the pan so that it mixes in with all of that fatty juicy goodness.

Pork Chops in Creamy Turmeric Sauce

• 1 can (13.5 ounce) coconut milk (400 ml)
• 2 garlic cloves
• 2 tablespoons freshly squeezed lime juice (30 ml)
• 1 tablespoon fish sauce (found in the Asian section of grocery stores) (15 ml)
• 1 small jalapeno, roughly chopped (optional)
• A handful of cilantro leaves
• 1 teaspoon turmeric, plus more to season pork (5 ml)
• 4 boneless pork cutlets or thin pork cops (1/2 inch thick or less) (13 mm)
• 1 tablespoon coconut oil (15 ml)
• 1 shallot, finely chopped

Combine the coconut milk, garlic, lime juice, fish sauce, jalapeno (optional),1 teaspoon turmeric, and the cilantro in a blender. Blend the mixture into a smooth sauce.

If the pork isn’t thin enough (1/2 inch thick or less) use a meat mallet to flatten the pork. Or, slice thicker pork chops in half to turn them into two thinner chops.

Lightly season the pork with salt and turmeric.

In a wide skillet heat the coconut oil. When the oil is hot add the shallot and saute for 30 seconds. Add the pork.

Cook the pork only 2 minutes on each side until lightly browned.

Transfer the pork to a plate.

Add the coconut sauce to the skillet. Use a spoon to scrape up any tasty bits of meat stuck to the pan as the sauce comes to a boil. Boil for 5 minutes.

Add the pork and any accumulated meat juice back to the skillet with the sauce. Simmer just long enough to heat the pork back up.

Serve the sauce and pork over the cauliflower rice. Garnish with additional chopped cilantro.

Dijon Mustard

Ingredients

1 Large Onion
3 Cloves of Garlic
2 Cups Dry White Wine
4 oz Mustard powder
2 TBSP Honey
1TBSP Extra-Virgin Olive Oil
2 tsp Salt

Directions

1. Mince onion and garlic, combine with wine in a pan.  Bring to a boil then reduce heat and let simmer for 10 minutes.  Remove from heat and let cool slightly before next step.
2. Pour mixture through a strainer to remove onion and garlic, they are no longer needed for the recipe (but may be saved and added to soup).
3. Mix mustard, honey, oil, and salt with the strained liquid.  Put mixture into saucepan, stir constantly, and cook over low heat until it thickens.
4. Cool to room temperature, stir well.  Store covered in the refrigerator.  Sit for two weeks before using, ideally wait for one month because the mustard will mellow with age.

Paleo Banana Bread

1 cup coconut flour (I use Wilderness Family Naturals)

1 1/2 cup very ripe bananas (2-3 bananas)

4 pastured eggs

6 T butter or coconut oil (melted)

5 T raw honey or vanilla honey

2-3 squirters full of stevia (40-60 drops drops in a squirt) *optional

1/4 tsp sea salt

1t-1T cinnamon

1/2 t baking soda

1 T vanilla

Preheat your oven to 300 degrees
Oil or butter your bread pans (I used 2 mini). Line with parchment paper. Cut 2 pieces and fit them in the baking pan. (It is easier to oil it first, so the paper kind of sticks to the sides of the pan)
Smash the bananas

 (In the banana bowl) mix in the honey, butter, vanilla, eggs, and *stevia until combined.
In a sperate bowl mix the coconut flour, baking soda, sea salt, and cinnamon.
Add the dry ingredients to the wet and stir until just combined. (In the banana bowl) mix in the honey, butter, vanilla, eggs, and *stevia until combined.
In a sperate bowl mix the coconut flour, baking soda, sea salt, and cinnamon.
Add the dry ingredients to the wet and stir until just combined.
Spoon the batter into your lined bread pans.
Bake for 1 hour and 15 minutes. The top and edges should be a golden brown color. Remove form oven and let it cool for 15 minutes in the pan.

Easy Crock Pot Pork Tenderloin

2 pounds pork tenderloin (or whatever pork) 

3 T minced or crushed garlic

1 cup chicken broth

3/4 cup red wine

salt and pepper

Tamari Sauce or coconut aminos

1/2 teaspoon onion powder

1/4 cup of dried minced onions

Directions:

Put tenderloins into crock pot (you can sear first if you want, but really don’t need to)

Salt and Pepper both sides

In bowl, mix together all other ingredients except for the garlic

Pour over the tenderloins

Coat tenderloins in liquid

On side that is up, take garlic and spread over

Cook on low all day

5-Spice Slow-Cooker Pork Ribs

3-4 pounds pork or beef ribs
salt & ground black pepper
coarse (granulated) garlic powder
Chinese five-spice powder
2 tablespoons rice vinegar
1 tablespoon coconut aminos

1. Lay the ribs on a cutting board and sprinkle generously with salt, pepper, and garlic powder. Now rub a good amount of five-spice powder onto the ribs. I didn’t measure, but I was pretty aggressive with it; the top of the ribs were pretty evenly brown with powder.

2. Measure the rice vinegar and the coconut aminos into the bottom of a slow cooker. Add the ribs, cover, and cook on high for about 6 hours or on low for 8-10. Really, you can’t cook them too long. They’re ribs; they’re very forgiving.

3. Chill the liquid left in the bottom of the slow cooker so the fat separates. Bring the remaining liquid to a boil, simmer for a few minutes, then use as a dipping sauce for the meat.

http://www.theclothesmakethegirl.com/2012/02/23/5-spice-slow-cooker-pork-ribs/

Raw Butternut Squash Slaw

• 3 cups grated butternut squash (about 1/2 of a peeled and seeded butternut squash) (350 to 400 g)
• 3 cups shredded cabbage (200 to 250 g)
• 3 green onions, chopped
• 1/4 cup finely chopped cilantro or parsley (60 ml)
• 1 to 2 jalapenos (or other hot pepper) seeded & finely chopped
• 2 tablespoons unseasoned rice vinegar (30 ml)
• 1 shallot, finely chopped
• 1/4 teaspoon salt (1 ml)
• 1 teaspoon tamari (5 ml)
• 1 teaspoon toasted sesame oil (5 ml)
• 1/2 cup neutral flavored oil (such as cold-pressed, high-oleic/high-stearic sunflower oil)  (125 ml)

Peel the butternut squash, take out the seeds and cut the squash into chunks. Grate the squash – a food processor is by far the easiest way to accomplish this.

Combine the grated squash, cabbage, green onions, cilantro and hot pepper in a large bowl

In a small bowl, whisk together vinegar, shallot, salt, tamari, and both of the oils.

Pour the dressing over the slaw. Mix well before serving.

http://www.marksdailyapple.com/raw-butternut-squash-slaw/