BBQ Molasses Pork Chops w Homemade Apple Butter & Roasted Veggies

Okay.  First off, I can't take full credit for this recipe.  I altered and adapted it from one of Bobby Flay's original recipes in his Grill It! cookbook.  Of course, I altered it to suit my tastes and make it my own. I wasn't originally planning on putting this one on my blog but it really is too delicious not to share.  I know the molasses sauce sounds strange, but I promise you that glazed on pork it tastes 100x better than barbeque sauce!  You will never go back to it again.  Topped with homemade apple butter and paired with roasted veggies, this is one of the most delicious meals!  I highly recommend you make this meal when entertaining company like I did.  They will be very impressed.

Certainly a dish you won't forget!

Molasses Pork Ingredients:
8 bone-in pork chops, about 1" thick (best if set out to room temp about an hour before you grill them)
1/4c molasses
2tbs dijon mustard
2tbs stone ground brown mustard
salt and pepper

Apple Butter Ingredients (can be made up to a week ahead of time and stored in the fridge):
2tbs butter
2 large granny smith apples, peeled, cored and chopped
1/4c dark brown sugar
1tsp cinnamon
1/4tsp salt
1 stick butter at room temperature

Roasted Veggie Ingredients:
2 sweet potatoes, peeled and cut into slices
1 head broccoli, washed and cut into large stalks
1/4c extra virgin olive oil
salt
1/2 tsp herbs (I used thyme and rosemary)

Directions:
1. First, preheat your oven to 375F.  Place your veggies on one or two baking sheets.  Coat well with oil.  Sprinkle with salt and herbs.  Roast for about 45 minutes, rotating sheets about every 15 minutes and tossing them when they start browning. 
2. Meanwhile, make your almond butter.  In a large saute pan, heat 2tbs of butter.  Add your apples and brown sugar.  Cook until apples are very soft but retain their shape.  Add in cinnamon and cook a minute more.  Let cool slightly.  Pour the cooked apples and sugar mixture into a food processor.  Add salt and a stick of butter and pulse until smooth.  Pour into a bowl and chill until ready to serve.
3. Last, make your pork.  Salt and pepper each pork fillet.  Preheat your grill to medium high.  In a small bowl, mix molasses and mustard.  Glaze each pork chop.  Grill until golden brown and slightly charred, about 4-5 minutes.  Flip and grill another 4 minutes more.  Add extra glaze at the end.
4. Serve pork with a generous size dollop of apple butter and a big scoop of veggies.  Enjoy!

Teriyaki Boneless Beef Ribs with Roasted Broccoli & Maple Sweet Potato

The last time I bought country style boneless beef ribs, everyone LOVED them so when I saw them again at the store I picked up a few packages (5 pounds worth!).  This meal looks complicated but it's actually fairly simple to put together.  The whole thing takes a while to cook so it's a great meal to prepare during a day when you are going to be around the house.  I used a simple gluten free homemade teriyaki sauce for braising and cooked them low and slow in the oven until they are fall off the "bone" tender.  Paired with some garlic roasted broccoli and maple spiced sweet potatoes, this makes a hearty meal for the whole family.  Gluten free, paleo friendly, and 100% delicious.  Enjoy.

A healthy, hearty meal that everyone is sure to love!

Ingredients:
5lb country style boneless ribs (from a chuck roast)
1/4-1/3c gluten free soy sauce (called Tamari)
2tsp garlic powder
2tbs sesame oil
1/4c honey
2tbs fresh ginger, minced
3 green onions, sliced
1 yellow onion, sliced
1tsp crushed red pepper flakes
2tbs apple cider vinegar
2tbs butter, cut into pieces
2 bunches broccoli
1tbs extra virgin olive oil
2tsp minced garlic
sea salt to taste
3-6 sweet potatoes
Spiced Maple Butter

Directions:
1. Preheat your oven to 325F.  In a large bowl, mix soy sauce, garlic powder, sesame oil, honey, ginger, green & yellow onion, red pepper flakes, and vinegar.
2. In a greased bean pot or dutch oven, lay down your beef ribs.  Pour your teriyaki sauce over the top so the ribs are evenly coated.  Place pats of butter on top.  Cover and cook in the center of a preheated oven for 4 hours, or until tender.
3. During the last hour of cooking, scrub your potatoes.  Rub with coarse sea salt.  Place them next to your dutch oven and bake for an hour, turning half way through, until evenly cooked through.
4. When ribs and potatoes are done, remove from oven (you can cover your potatoes with foil to keep warm.
5. Prep your broccoli:  Wash it, trim it, and cut it into florets.  Toss it with a bit of olive oil, garlic, and sea salt and spread it evenly on a baking sheet.  Increase the heat of your oven to 400F and roast for about 15 minutes, or until browning and crisp-tender.
6. Serve your ribs with some sauce from the pot, mash your potatoes with some whipped maple butter, and give yourself a big heap of roasted broccoli.  Now that's a meal!

Curried Broccoli Detox Soup

I love this soup so much that I made a batch, ate it all, and the immediately ran to the store to buy ingredients for a second batch.  I have so many people ask me, "Elizabeth, what is a detox soup!?"  It's basically just a pureed vegetable soup with natural ingredients that are easy to digest which allows your body to absorb all of the nutrients from the veggies.  You might not be able to eat an entire head of broccoli, but pureed in a soup it's pretty easy to do.  This soup is loaded with broccoli and zucchini which is high in vitamin A, vitamin C, magnesium, manganese, potassium, folic acid, calcium, fiber and phytochemicals.  That translates to a soup that can help lower your blood pressure, lower your cholesterol, reduce inflammation in your body, and prevent cancer.  Pretty great right?!  While it's not a full meal, it makes a fantastic side to some grilled wild caught fish or shrimp.  You could also throw in some diced or shredded chicken.  Pureeing vegetable soups makes them taste thick, creamy and comforting.  This is my best one yet.  Enjoy!

Spicy, creamy, rich and delicious!

Ingredients:
1tbs extra virgin coconut oil
1 large red onion, diced
8 small cloves garlic, minced or chopped
2" piece fresh ginger, minced
2 jalapeno, seeds removed, minced
1tbs red curry paste
3 broccoli crowns, washed and cut up
2 large zucchini, washed, trimmed and sliced
1tsp curry powder
1tsp turmeric
1/4tsp cayenne
1tsp coriander
1tsp onion powder
1 tsp garlic powder
1-1/2 tsp cumin
6c gluten free chicken stock
1c full fat coconut milk (first cold pressed is best)
juice of 1/2 lime
garlic salt to taste (add at the end to your desired level of saltiness)
chopped cilantro and sliced jalapeno for garnish (optional)

Directions:
1. In a large stockpot, heat 1tbs oil over medium high heat.  Add the onion, garlic, ginger, and jalapeno.  Cook, stirring frequently, until the onion wilts and begins to brown.
2. Stir in your curry paste, curry powder, turmeric, cayenne, coriander, onion powder, garlic powder and cumin with a bit of stock until combined.  Pour in the rest of your chicken stock and whisk until evenly combined.
3. Throw in your sliced zucchini and broccoli pieces.  Stir around a bit, bring to a boil, reduce the heat to medium low and cover.  Let simmer for 20-30 minutes or until the veggies are very soft.
4. Turn off heat.  Using an immersion blender, blend the soup until smooth.  Add in your lime juice and coconut milk and blend again.  Taste and add garlic salt to your desired level of saltiness.  Serve garnished with cilantro and sliced jalapeno.  Add some shrimp or cooked chicken if desired.  Enjoy!

Sesame Garlic Ginger Steaks with Broccoli Cabbage Slaw

This is a delicious way to prepare inexpensive meat.  I used Tri Tip Steaks and marinated them for 2 hours to allow the steaks to absorb all of the wonderful Asian flavors.  In the summer I would certainly throw them on the grill, but preparing them in winter isn't difficult either:  Pan seared and then thrown in a hot oven to finish baking.  Paired with a light crisp seasonal slaw, another Paleo meal is served.

Broccoli Cabbage Slaw recipe adapted from "Make It Paleo" by Bill Staley & Hayley Mason

Sesame Garlic Ginger Steak Ingredients:
1 package tri tip steaks
1tbs fresh minced ginger
2 cloves garlic, minced
2tbs gluten free soy sauce
2tbs white wine vinegar
2tbs toasted sesame oil

Broccoli Cabbage Slaw Ingredients:
2tbs gluten free soy sauce
2tbs toasted sesame oil
3tbs white wine vinegar
1 garlic clove, minced
1tbs fresh ginger, minced
1/2 head red cabbage, shredded
1 broccoli crown (4-6c), chopped in a food processor
4 green onions, thinly sliced
toasted chopped almonds, for serving (optional)

Directions:
1. Place your tri tips in a large ziploc freezer bag.  Mix together the garlic, ginger, soy sauce, vinegar and sesame oil.  Pour into the bag and spread well with your hands.  Marinate at room temperature for 2 hours.
2. Meanwhile, make your slaw.  Mix the first 5 ingredients in a bowl.  Set aside.
3. In a large bowl, toss broccoli, cabbage and onions.  Pour the dressing over the slaw.  Toss well.  Place in the refrigerator until the steaks are done to blend the flavors.
4. Preheat your oven to 500F.  Heat a grill pan to high heat with some oil.  Place the steaks on the pan and cook on high until seared on one side (if your meat releases a lot of water, pour it out otherwise you will have steamed meat).  Flip and cook on the other side until seared.  Depending how you like your steaks, they may be done at this point.  If you like yours a little more cooked, place them all on a baking sheet and bake 5 minutes or until desired doneness (this made mine medium for the large steaks and medium well for the small).
5. Let rest 5 minutes.  Then slice your steaks and serve them alongside the slaw.  Top with almonds if desired.

Slow Cooker Turkey Legs with Lemon Garlic Broccoli

Turkey legs are an easy, inexpensive main course that are absolutely delicious.  My husband's favorite thing is smoked turkey legs at the fair so when I figured out how cheap they are to buy at the grocery store, I was hooked!  This time I threw them in the slow cooker before I left for work and they were done when I got home.  I love dinner's like that!  Paired with simple lemon garlic broccoli, this dish is perfectly healthy and perfectly satisfying.   

An easy primal meal for the whole family to enjoy!

Ingredients (serves 3):
3 turkey legs, dethawed if frozen
3tbs butter, preferably organic or pasture fed
1/2tsp poultry seasoning
1/2tsp orange zest
1tsp sea salt
a bit of oil
2 broccoli crowns
1tbs butter
1tsp minced garlic
juice of 1/2 lemon
sea salt to taste

Directions:
1. With a little oil and a napkin, coat the inside of your crock pot so the legs don't stick.
2. In small bowl, melt 3tbs butter.  Add poultry seasoning, orange zest and sea salt and stir well.  With your hands, loosen up the skin from the turkey legs.  Spread butter under and over the skin until all legs are well coated.  Place them in the slow cooker lying flat.
3. Turn the slow cooker on low for 12 hours.
4. About 10 minutes before you're ready to eat, wash and cut your broccoli crowns into pieces.  Place them in a large glass dish with a tbs of water and cover.  Microwave for 5 minutes (they should be crisp-tender not soggy).
5. In a large skillet, heat remaining tbs butter over medium high heat.  Add garlic and cook 1 minute.  Add broccoli and stir well.  Add lemon juice and continue to cook until well coated and the lemon has absorbed into the broccoli.  Sprinkle with sea salt.
6. Serve your turkey leg with 1/3 of the lemon garlic broccoli.  Enjoy!

Nutritional Information:
1 serving = 1 turkey leg (8.4oz) with the skin and 1 1/3c broccoli
Calories: 547
Protein: 70g
Fat: 29g
Carbs: 8g
Sodium: ~ 600mg

Asian Tuna Slaw

Looking to put together a fast lunch?  That is exactly how I came up with this tasty tuna recipe.  It takes about 5 minutes to make and it's delicious.  I love canned albacore tuna, but needed to make something healthier than the traditional soybean oil (mayo) and high-fructose-corn-syrup-laden (relish) meal.  I settled on an asian slaw made with prepackaged broccoli slaw, ginger, garlic, macadamia nut and sesame oil.  I mixed in my tuna, added a bit more sesame oil and topped the whole thing off with cilantro and pine nuts.  Who said tuna has to be boring or traditional?!  Enjoy!

Packed with flavor:  the perfect lunch slaw!

Ingredients (makes 2 servings):
1 package broccoli slaw
2 cans albacore tuna packed in water
1tbs macadamia nut oil
1/2tsp sesame oil (more to taste at the end if needed)
1tbs fresh minced ginger
2tsp minced garlic
2tbs white balsamic vinegar or rice wine vinegar
handful of chopped cilantro
handful of pinenuts

Directions:
1. Heat your macadamia nut oil in a large skillet.  Add ginger and garlic and cook until fragrant.  Add your slaw and mix well.  Add vinegar and sesame oil and cook (cover with a lid to help it steam) stirring occasionally until it's crisp-tender (maybe 5 minutes or less??).
2. Drain your tuna.  In a large bowl mix slaw with your tuna.  Add a bit more sesame oil and salt if needed.  Divide into 2 servings.  Top with cilantro and pine nuts.  Enjoy.

Grilled Ribeye with Tomato Basil Reduction & Sauteed Baby Broccoli

After a long day of hiking and biking all I can say is WOW this hit the spot.  Better yet, it's Paleo friendly and only took about 20 minutes to make.  What a dream meal!  I used baby heirloom tomatoes from Trader Joe's for my reduction sauce because they are my absolute favorite, but any small cherry tomato will do.  Also, regular broccoli is a nice substitute if baby broccoli is not available.  Baby broccoli is a mix between broccoli and Chinese kale and has a mildly sweeter flavor than regular broccoli.  Don't be scared to try new things!  You never know when a new veggie might be a new favorite.  Enjoy.

Sweet tomato basil reduction sauce pairs nicely with the salty steak and tangy veggies

Ingredients (for 2):
2 ribeye steaks
fresh ground sea salt and pepper
1 pint baby heirloom tomatoes
1 yellow onion, sliced thin
1/4c balsamic vinegar
3tbs fresh basil, sliced
1 small package baby broccoli
juice of 1/2 lemon
1tbs macadamia nut oil
2tsp minced garlic

Directions:
1. Heat the grill to medium high.  Salt and pepper your steaks liberally.
2. Cook steaks on the grill to your liking (mine were done at medium and they took about 20 minutes)
3. Heat a saute pan to medium high.  Add a bit of oil and the onions and saute until starting to soften.  Add teh tomatoes and cook until the tomatoes are beginning to burst (help them out if they aren't breaking).  Add your balsamic vinegar and basil and cook until the sauce is completely reduced to a chutney like consistency (add a bit of water to the pan if your balsamic vinegar is sticking to the bottom).
4. Meanwhile, heat another pan to medium high.  Add a bit of oil and garlic to the pan.  Add baby broccoli, turn heat to medium and cover with a lid for a bit.  Keep an eye on it and turn it occasionally in the pan to coat it with the garlic oil.  Add a bit of water if it needs to steam more.  Don't overcook!  You want them bright green and crisp-tender.  Squeeze in some lemon toward the end.
5. Serve steaks with tomato basil sauce on top and with a side of baby broccoli.  Dinner is served!

Crispy Tandoori Chicken Thighs & Slaw

Coming home from camping at Indian Caves State Park with my husband, dog and horses, I was both exhausted and starving.  I raided the fridge looking for something easy to make that would be both healthy and satisfying.  I decided to make some Tandoori chicken thighs atop a bed of warm sauteed Indian slaw.  What a perfect meal to end an adventure filled day (Want to read about my adventures on horseback? Go here).

Rich Indian spices give this dish the perfect balance of flavors

Ingredients (Serves 2):
4 bone-in-skin-on chicken thighs (antibiotic free of course)
1tbs Tandoori Spice (I make a jar of this and keep it in the refrigerator.  See recipe here).
1tbs macadamia nut oil
1 package broccoli slaw
juice of 1 lemon
1tbs white wine vinegar
a little water
1/4tbs cumin
1/4tsp turmeric
1/2tsp dry mustard
sea salt
1/4c sunflower seeds, shelled

Directions:
1. Preheat oven to 400F.  Make a little pouch under the skin of the chicken with your fingers.  Rub some of the spice rub underneath the skin of the chicken and a little on the bottom of the chicken thigh as well.  Repeat with each chicken thigh.  Season the outside of the chicken skin generously with fresh ground salt and pepper.
2. Heat oil in a saute pan on high heat.  Add the chicken thighs skin side up and cook until deep brown on on the bottom.  Then flip and cook until the chicken skins are also deep brown and look nice and crispy (takes up to 10 minutes per side but keep an eye on them).
3. Once browned, remove the chicken from the saute pan and place it skin side up on a baking sheet.  Place in the oven until a meat thermometer inserted into the meaty part of the thigh comes out 180F (mine were large thighs and took about 20 minutes).
4. Meanwhile, pour out the oil left in the chicken pan.  Add a touch more macadamia nut oil (if needed) and then the broccoli slaw to the same pan.  There should be some dark brown dried chicken pieces and such at the bottom of the pan:  don't clean it!  That's good and will help flavor the slaw!  Add a touch a water and a bit of white wine vinegar and scrape the bottom of the pan with a plastic spatula to help break up the brown bits and incorporate the into the slaw.  Add a bit of cumin, turmeric, dry  mustard and lemon.  Let the slaw cook (stirring occasionally to frequently) until all liquid is gone, the slaw softens, and it begins to turn slightly brown.  Stir in the sunflower seeds and add salt if needed.
5. Place half the slaw on your plate.  Top with 2 crispy chicken thighs and enjoy!

Green Goddess Detox Soup

I know what you are thinking:  Another detox soup recipe?  Yes, I love them.  Especially when the weather starts getting cooler in the fall and I want a warm satisfying soup that is good for my body and soul.  Detox soups are a delicious way to beef up your vegetable intake and there are so many different ways to make them!  I personally love them pureed.  They are easy to eat, easy to digest, and are warm and comforting.  This detox soup recipe is full of dark green vegetables:  broccoli, celery, zucchini, leeks, arugula, and spinach.  Too add creaminess without compromising the health benefits of the soup, I used a little coconut milk.  Serve this plain or with a big scoop of rice in the middle.  A delicious meal.

Warm, comforting, satisfying

Ingredients:
2 heads broccoli, washed and cut into pieces
3 celery stalks, washed, trimmed and cut into pieces (use the leaves too!)
2 zucchini, washed and cut into piecees
1c chopped leeks (half white parts half green parts)
5oz arugula/spinach salad mix
1tbs minced ginger
1 + 1/2 quarts vegetable stock (use all natural and no salt added)
juice of 1 lemon
1/2c coconut milk (more to taste)

Directions:
1. Place all veggies in a large stock pot.  Add ginger and vegetable stock.  Heat on high until boiling, then turn down the heat, cover, and cook until all veggies are very tender (about 20 minutes). 
2. Using an immersion blender, blend all the veggies into a pureed soup, adding more liquid if needed to get the thickness to your liking.  Add in the lemon juice and coconut milk.  Serve hot.

Coconut Cream of Broccoli Detox Soup

This delicious detoxifying soup is vegan, low fat, low sodium and high in nutrients.  It is full of broccoli, spinach, onion, ginger, celery and parsley.  I used a little coconut milk to round out the soup and add some richness and creaminess without compromising the detoxifying qualities of the dish.  If you like your soup thicker, add less liquid when cooking.  However, do not pour out any of the broth after you cook your vegetables;  much of the nutrients end up there!  Serve this plain for with a big scoop of rice in the middle.  And remember, healthy detoxifying foods don't have to be flavorless!

Health in a bowl: yum!

Ingredients:
2 large cloves garlic, minced
1 yellow onion, diced
1 red onion, diced
1 inch fresh ginger, peeled and minced
2 broccoli florets, washed and cut into pieces
8oz fresh spinach leaves
4 ribs of celery, trimmed and chopped
a large handful fresh parsley, chopped
1qt unsalted gluten free vegetable broth
1c fresh water, if needed
juice of 1 lime
1/3c coconut milk
sprinkle of sea salt, if needed

Directions:
1. Place vegetables, garlic and ginger in a large soup pot over high heat.  Add the vegetable broth and water if needed.  (You want just enough liquid to barely cover the vegetables and remember, the spinach will cook down quite a bit so don't add too much liquid).
2. Bring to a boil.  Reduce heat, cover and simmer 20 minutes or until vegetables are tender.  Use an immersion blender to puree the soup.  Add lime and coconut milk.  Taste and add salt if desired.  Serve hot with rice.