Easy-to-follow RIB ROAST RECIPE, turns out extremely delicious and tender, every time! Perfect for parties, celebrations and holiday meals!
Most people that eat gluten, grains, drink alcohol, and take antibiotics (which would be most Americans) have “leaky guts”; where things like toxins, microbes, undigested food particles, and more, can escape from your intestines and travel throughout your body via your bloodstream. Your immune system marks these “foreign invaders” as pathogens and attacks them. Bone Broth aids in the healing process and restoring the gut!
As an avid guacamole eater, I have spent years trying to create the best version of my homemade Guacamole by trying a plethora of ingredient combos.
After many failed attempts, I used some cooking tips from Chef David Chang and created a delicious and easy-to-recreate Pork Belly RECIPE!
This salsa recipe resembles a Mexican pico de gallo, but is truly rooted in Colombia. This salsa, or “aji” is tangy and thin enough to get in every crevice of grilled meat, can be sopped up with starchy plantains or simply enjoyed with tortilla chips.
Easy Recipe – made with Organic Coconut Water, Fruit, and Gelatin.
An aioli is a rich, versatile sauce that is usually made with garlic, egg yolks, lemon juice, and olive oil. However, during my initial elimination stage of the Autoimmune Protocol, I was steering clear of them while overhauling my gut. *Note: I do use grass-fed butter, as my body handles it well, if you personally cannot, I would recommend trying a substitute that sits well with you. Maybe ghee? INGREDIENTS: 1 Garlic clove 3 Shallots (whole, skin-on) 1 Small Lemon 4 tbsp. Grass-fed Butter (unsalted) 1 tsp. Sea-Salt (fine) & Pepper 1 tsp. onion powder 1 tsp. smoked paprika 2 tbsp. Olive Oil or Avocado Oil (The recipe yields about 1 cup of sauce.) To start – Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Rinse the shallots, garlic clove, and lemon. Cut the lemon in half, then also cut just enough of the round bottom-parts of each half so they can sit flat on baking sheet (this is important because you want to save all the juice/pulp). Then place the garlic, shallots, and lemon on …
So there are a variety of types when it comes to artichokes (Red-Babyanzio, Big-heart, Siena, Mercury, Omaha, Fiesole, Chianti, etc.) But perhaps the most common is the Classic Green Globe artichoke. This is probably the type of artichoke you will find at your local grocer. Having moved to Hawaii as a teen, that is when I was first introduced to this intimidating looking veggie. I would never have predicted that I could ever encompass the foodie-love-affair that I now have with them! The Classic Green Globe artichoke is by far my favorite because of its’ buttery-tasting heart and bottom. There is also a good amount of meat within the petals – SCORE if you ask me! Many people enjoy perfectly grilled, baked, or steamed artichokes at fancy restaurants, which are usually served with a garlic aioli type of sauce (find my aioli recipe here). Nonetheless, making them at home is not as scary as you might think! I find that steaming artichokes gives them a bitter taste compared to baking, plus popping them in the oven is so much …