So my sister & her husband run this amazing farm out in Pennsylvania, and I always buy her meat (basically the happiest cows on earth). The last time I placed an order, I decided to be adventurous and buy some ribs. Problem is, I have never cooked ribs… and I don’t have a grill, which is probably the best way to make them. However, I am all about research, creating new recipes, and making them as easy as possible to put together. Also, you can’t ever go wrong with grassfed meat & bbq sauce 🙂 Recipe is below!
Crockpot BBQ Short Ribs
3-4 lbs short ribs
1/2 cup brown sugar
1 bottle of BBQ sauce
1 tsp chili powder
1 tsp garlic powder
salt & pepper
1 tsp liquid smoke
Combine all spices + liquid smoke with 1/4 cup of brown sugar & cover/rub into ribs. Let sit overnight, if possible. Cut up onion & place at bottom of crockpot. Place ribs on top, then cover ribs with BBQ sauce. Cook on low for 4-6 hours.
Combine 1/4 cup of brown sugar with 1/4 cup of bbq sauce & rub over ribs. Place ribs on a foil sheet & broil in oven until caramelized. Serve with a side & Enjoy!
Ever since I got back from Europe, I have been wanting to re-create a recipe for a soup that I had while in Chamonix, France: Beet Soup. It sounds gross, but it wasn’t ALL beets – it was potatoes, and shallots, and red wine vinegar… and it was sweet and salty and just amazing. So, I decided to make the recipe tonight – anddddd it didn’t exactly turn out the way that I wanted it to… BUT. It was still amazing! My beet soup recipe ended up turning more into a root veggie soup – with only a hint of beets. Also, the color should have been straight up the color of beets, but it turned out orange. I will definitely be tweaking this and trying again another time (less potatoes, more beets). So for the time being – enjoy my not-as-planned soup below for a perfect fall meal!
Sweet & Creamy Root Vegetable Soup
1 Potato, chopped into cubes
1 Sweet Potato (chopped into cubes)
2 carrot stalks (chopped)
4 cooked beets (I cheated and bought pre-cooked ones from Trader Joes)
butter (or ghee)
1 can coconut milk (full or light)
salt & pepper to taste
1 tbsp lemon juice
1 baby leaf
1 tsp cumin
1 tsp thyme
1 tbsp red wine vinegar
3 cups broth (I used vegetable, you could use chicken)
garlic powder to taste
sugar to taste (optional – I used coconut sugar, you could also use dates)
Cook shallots & garlic in butter until they start to brown (I cooked in a large cast-iron skillet). Add in broth, potatoes & carrots. Place a lid on top of skillet & let cook until vegetables/potatoes are soft. Remove the bay leaf. Transfer entire mixture into a blender/processor, adding the rest of the ingredients. *I recommend adding the spices at the very end, a little at the time, to find the perfect blend
Mix for a few seconds at a time – or fully mix – depending on how you want your soup, creamy or with a few veggie chunks.
Serve with a side (I was roasting chopped brussel sprouts and carrots while making this, so just topped my soup with them!) or some bread. Enjoy!
I have a problem with baking and making sweets, especially when I am bored. Or restless. Or see a recipe that i really, really like. In this case, the recipe that caught my eye was Chocolate Chip Banana Bread Pudding, made by Chocolate Covered Katie. She makes some pretty delicious recipes with lots of alternate ingredients for vegetarians and people with various diet restrictions. You should check her out. And make a lot of her recipes, because they are pretty amazing.
Anyways – I made her recipe, which was adapted from the Eat Clean Diet Vegetarian Cookbook. So this recipe is a small adaption of an adapted recipe. I am so original. But hungry, especially for something that resembles french toast. Adapted, adapted recipe is below!
1/2 dark chocolate bar or handful of enjoy life chocolate chips/chocolate chips of choice
Preheat oven to 350 Fahrenheit. Throw all ingredients except for 1 banana, chocolate and bread into a blender. Grease an 11×9 glass pan with ghee/butter/coconut oil. Place the torn-up pieces of bread in the pan and pour the blended ingredients on top. Cut the remaining banana into slices and place on top. Chop the chocolate bar up/take chocolate chips and scatter over top of recipe. Let the ingredients sit out for about 15 minutes so that the bread absorbs the liquid. Place in oven, uncovered, about 30 – 45 minutes. Let cool a little bit and drizzle with some extra honey or maple syrup. *Please note eggs are optional and not necessarily needed to make the recipe. I only used a few eggs to add a little protein to the recipe/bind the ingredients together a little better.
For more information on starting out as a new yoga teacher, learning cues for poses, how to put together classes, and tips for teaching classes, check outA Simple Guide For New Yoga Teachers!