Slow cooker beef brisket

Ages ago I found an amazing recipe for a slow roasted bbq beef brisket. It was delicious! The big problem, it includes tons of salt, bottle BBQ sauce and other no-no seasonings. My Mom decided over thanksgiving to make a delicious BBQ brisket that was paleo. I am so proud of her because this brisket was fantastic and it was her first attempt at making something Paleo. She is a fantastic cook, so that helps. :)

Slow-cooker Paleo Beef Brisket

Beef brisket, about 2-3 lbs

1 medium onion, diced

3/4 cup tomato sauce

6 cloves of garlic, minced

2 tbsp olive oil works

2 tbsp chili powder (less if you don't want it too spicy)

2 tbsp dijon mustard (look for a good paleo one)

2 tbsp apple cider vinegar

1 cup crushed pineapple (with its juice)

1 tsp sea salt

Mix all ingredients together in large bowl (except for brisket and onion). Score the flat side of the brisket with a sharp knife. Place brisket in slow cooker, cover with half of the sauce. Turn the brisket over and cover with the remaining sauce. Place onions over the top. Cover and cook on low 8 hours or until it falls apart. Enjoy!

You'll want to eat your brussel sprouts

My mom made these delicious sprouts for dinner tonight. They were from a Disney recipe and they are amazing.

Brussel sprouts roasted with bacon and apple



1 lbs brussel sprouts, quartered
3 slices bacon, cut into 1 in pieces
1 onion, diced
2 firm apples, cored and chopped
2 tbsp grass fed butter, melted
1 tbsp maple syrup
1/2 tsp sea salt
1/2 tsp pepper

Preheat oven to 400 degrees. Place brussel sprouts in roasting pan or casserole. Add bacon, onion and apples. Pour on butter, syrup, salt and pepper. Toss to coat. Place in oven and cook for 40-50 minutes, stirring occasionally until the sprouts are caramelized and apples are tender. Serve and enjoy!


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Great (and easy) German Brats!

My hubby loves German food. He is a good part German, so he naturally loves the food. I was always scared of it as a child, I too now love it. I am just learning how to cook it though. I know there are a lot of wurst and cabbage, but I really have very little clue how to cook it. While I was at Whole Foods I found some great chicken brats. They are not preserved, and are just chicken and seasoning. I used these in this dish.


Brats and Cabbage

12 brats, sliced on an angle
olive oil
1 head cabbage, shredded
1 onion, shredded or minced
1/4 cup cider vinegar
sea salt
pepper

Saute brats in olive oil over medium heat. Once brats begin to brown, add cabbage and onion. Saute until softened. Add vinegar, salt and pepper to taste. If you like vinegar, feel free to add some more. Cook until well combined. Enjoy!

Mushroom cream sauce

I miss steak sauce. A-1 was my steak sauce of choice. It is also loaded with corn syrup and sugar, so I have had to give it up. Paleo ketchup has been filling the void, but tonight I decided to make a mushroom sauce to go over our roast. I am pretty proud of this considering I am not much of a mushroom eater.



Paleo Mushroom Cream Sauce

olive oil
1/2 onion (or 1 small onion), diced fine
sea salt
4 portobello mushroom caps, diced
1/4 cup balsamic vinegar
2 pinches oregano
1/2 can coconut milk

Saute onion in olive oil over medium heat until onion turns soft and translucent. Add salt to taste. Add mushroom, balsamic and oregano. Cook until mushroom softens. Add coconut milk and cook until warm throughout. Serve over your favorite steak or chicken. Enjoy!

Mmm granola

I found a recipe for a raw granola, and the first time I made it, it did not turn out all that well. I have since decided to fashion my own granola recipe. It is yummy! You can really change it to suit your tastes. Use the dried fruit you like best, or add some extra honey if you want it sweet. Season with cinnamon or other spices to your hearts content. Have this in a bowl with some almond or coconut milk, or crumble it over some fresh fruit. Its so good and you won't miss the grains or sugar.

Paleo Granola

1 cup raisins
1/2-3/4 cup water
4 cups of nuts (mix it up, pecans, almonds, walnuts, cashews, macadamias and pistachios all work well)
1/2 cup unsweetened coconut flake (if you don't like coconut, then feel free to skip this)
drizzle of honey
1 tsp cinnamon
2 tsp vanilla

Put raisins in bowl, add water. Allow to soak overnight or for at least 4-5 hours. Preheat oven to 250 degrees. Put raisins and water in food processor and puree. Add nuts and coconut, pulse until reaches a course granola texture. Add honey, cinnamon, and vanilla. Pulse to combine. Spread thinly onto two parchment lined cookie sheets. Bake for 45-55 minutes. Turn off oven and allow granola to sit in warm oven until granola is just about crisp. It will continue to crisp as it cools. Remove from oven, cool and enjoy!

Paleo Greek hash

I decided to try and incorporate some new veggies into our repertoire. Today's choice was Kale. With this hash, I made the veggies really small, the reason for this is so my 3 year old and 2 year old will eat them without complaints. If they see vegetables in their original state then they will not eat them. I used my food processor quite a bit with this. If you aren't afraid of veggies (like my kids) then you can leave the veggies closer to bite size. This came out quite delicious and I will definitely be making it again.



Paleo Greek Hash

Olive oil
2 lbs ground beef (preferably grass fed)
1 onion, minced
4 cloves of garlic, minced
1/4 cup olives, minced (kalamatas work great, but use what you like)
1 1/4 tsp dried oregano
1 tsp dried thyme
3/4 dried mint
1/4 tsp onion powder
1/4 tsp garlic powder
salt and pepper (to taste)
3/4 lbs kale (shredded, or cut to desired size)
1 head cauliflower (boiled for 10 minutes, drained then riced)
1 cup olives (Kalamatas work great, but check out your local olive bar), sliced

In large skillet drizzle some olive oil over medium to medium high heat. Add ground beef and cook until almost brown. Add onions and garlic. Saute until brown. Add olives and seasoning. Stir to combine. Add kale, and cook until kale is wilted. Add the riced cauliflower and olives and stir to combine. Enjoy!

I am entering this recipe into a contest, to find out more, click on the link... http://stuffimakemyhusband.blogspot.com/2010/11/announcing-primal-food-blogging-event.html

Blueberry Almond Bread

Every week we have a play date. A bunch of Moms and preschools (about 95% boys) get together to let our little ones play and to let us relax and chat. This week, I was scrounging around trying to find something to make. I decided to make a fruit bread so that my friends could be further introduced to the paleo lifestyle. I like making things like this because it really starts the questions about why paleo. The ladies of the play group loved the bread and helped themselves to seconds (and some had thirds).

Blueberry Almond Bread

1/2 cup coconut flour
1 tsp sea salt
1 tsp baking soda
5 eggs
1/4 cup almond oil
1/4 cup macadamia oil
2 tbsp agave
3 tbsp maple syrup
2 tsp almond extract
1 cup frozen blueberries
1/2 cup toasted slivered almonds

Preheat oven to 350. Grease a loaf pan using coconut oil (or other fat of choice). Combine dry ingredients in small bowl. Blend together the wet ingredients. Add dry ingredients to wet ingredients. Gently fold in blueberries and almonds. Pour into loaf pan. Bake for 50 minutes or until toothpick inserted into the center comes out dry. If the bread begins to over brown, then cover with foil. Cool for 10 minutes in pan, then cool on rack. Slice, serve and enjoy!