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/