Gluten Free

Crockin’ Paleo Pork Spare Ribs

paleo pork rib

Ingredients •3-4 pounds pasture-raised pork ribs •2-4 cups white vinegar •1-2 cups pure water •1 tsp. sea salt •2 Tbsp. rice wine vinegar or raw apple cider vinegar •3 Tbsp. coconut aminos or wheat-free tamari •Sea salt, to taste •Ground black pepper, to taste •Garlic powder, to taste •Chinese 5-spice powder, to taste Cover your ribs with white vinegar and water in a 2:1 ratio. Mix in a teaspoon of sea salt and soak 12 hours or overnight. Drain ribs thoroughly.Sprinkle each side of your ribs generously with sea salt, black pepper and garlic powder.Heavily coat each side with Chinese 5-spice powder until most of the meat appears covered in dark orange powder.Gently rub the seasonings into the meat on both sides, then place the ribs upright into your crockpot. (It’s ok if they lean!)Add the rice wine vinegar and coconut aminos or tamari to the bottom of the crockpot.Cook on high for 4-6 hours. Without much liquid in the pot, these ribs are roasting, not stewing, so keep your eye on them so they don’t dry out. Read More »

Roast Crockin’ Paleo

cola roasrt

4 lb beef chuck roast 1 tbsp light oil (for sautéing or coconut, olive oil 1 cup red wine 4 each garlic cloves 10 sprigs fresh thyme 1 each bay leaf 1 large carrot, peeled and cut into chunks 2 each celery ribs, cut into chunks 1 small onion, cut into chunks 1 small head cauliflower, leaves removed and cut into florets salt and fresh cracked pepper, to taste Turn on your slow cooker, setting it to low. Season your beef with a good layer and salt and pepper. Heat a large sauté pan or skillet over medium high heat. Add your beef to the pan and sear it, until a nice brown crust has formed. Flip it over and sear the other side. Pour your red wine into the still very hot pan, with all the “stuff” stuck to the bottom. This should QUICKLY boil, releasing some of those little flavor morsels into the hot wine. Pour the wine mixture over the top of the beef.Add your garlic, thyme and bay leaves to the slow cooker, making sure it’s pushed into the liquid.Add the rest of the vegetables, except the cauliflower. Season with a bit of salt and pepper. Again, push these into the areas on the side of the roast, as much as possible. You don’t want much of it covering the roast. You want most of the veggies on the sides, surrounding the roast. As this all cooks, the meat and veggies will shrink, releasing their juices, creating an AMAZING flavor, as well as creating its own natural juices, in which to cook! Getting everything as close to the bottom of the pot, as is possible, will help this process along.Cover and cook for 8 hours. After 8 hours, add your cauliflower to the pot and push the florets under the surface of the liquid, as much as possible. Season with a bit of salt and pepper. 20 minutes ready to go. Read More »

Gluten Free Ziti

  Prepare time-10 minutes Cook Time-4-5 hours Servings-8 Ingredients~ 1 lb brown rice penne noodles 1 lb fat free cottage cheese 3 cups spinach 1 can artichoke hearts 1 can diced tomatoes 2 cups marinara sauce 1-2 cups water Basil, fennel, garlic, crushed red pepper Directions~ Spray crockpot with non-stick cooking spray. Stir all ingredients together, cover and cook on low 4-5 hours. Read More »