Succulent Spare Ribs!

Ingredients:

BBQ Sauce:

1 cup ketchup
1 cup tomato juice
1/2 cup brown sugar
1/2 teaspoon liquid smoke
1 teaspoon Worcestershire sauce
1 limes, zest of
1 limes, juice of
1/4 cup cider vinegar
1 dash crushed red pepper flakes
1 dash cayenne
salt and pepper
1/4 cup minced onions
1 clove garlic, minced

Spice Rub:

1 cup brown sugar
1/2 cup paprika
2 1/2 tablespoons ground black pepper
2 1/2 tablespoons salt ( I prefer kosher)
1 1/2 tablespoons chili powder
1 1/2 tablespoons garlic powder
1 1/2 tablespoons onion powder
1 -2 teaspoon cayenne
3 pork spare rib racks ( 3 pounds or less each)

Directions:

At least the night before you make the ribs, if not earlier, combine the BBQ sauce ingredients in a saucepan.

Simmer over medium-low heat for 1/2 an hour.

Chill overnight.

The night before you make the ribs, combine the spice rub ingredients in a bowl, and mix together well.

Pat about 1/3 of the total spice rub on the top and bottom of the rib slabs.

Allow to sit, refrigerated, overnight.

The next day, about 5 hours before dinner, take the ribs out of the fridge, sprinkle top and bottom with about half of the remaining spice rub.

Let sit at room temperature for 45 minutes.

Take BBQ sauce out of refrigerator and allow to come to room temperature.

Heat oven to 215 degrees Fahrenheit.

After the ribs sit at room temperature, put them in the oven on a large sheet tray.

Bake 4 hours.

About halfway through cooking time, sprinkle ribs with the rest of the spice rub.

About 45 minutes before ribs are done, brush with the BBQ sauce.

Let ribs sit 10 minutes before cutting into individual ribs.

* Adapted from http://www.food.com/recipe/jims-dont-spare-the-spareribs-ribs-83678#

Peanut-Butter Banana "Ice Cream"

Ingredients:

4 frozen bananas, chopped in small circles before freezing
3 tbsp Peanut butter (OR 1 tbsp of cocoa powder OR 3 tbsp Nutella)
1 tsp Vanilla extract
2-3 tsp almond milk, as needed

Directions:

Put bananas, peanut butter (or cocoa powder), and vanilla extract into food processor and process until it reaches an ice-cream-like consistency adding almond milk as needed.

*Adapted from http://brownvegan.com/imported-20110829144100/2012/6/18/peanut-butter-chocolate-chip-ice-cream.html

Healthy Sushi Bowl

Combine brown rice with nori flakes. Add peeled chunks of cucumber, cooked sockeye salmon, and slices of avocado. Top with coconut aminos. Stir to combine, if desired.

Yummy Wild Rice!

Cook brown rice in chicken broth. In a separate pot, cook the desired amount of wild rice in chicken broth.

In a separate pot, cook onion in olive oil until translucent.

Add both kinds of rice to the onions and oil. Add remaining chicken broth from the wild rice if more moisture is desired.

Mix together. Add salt to taste. Add poultry seasoning to taste.

Simple Paprika Chicken

Coat chicken breast in a mixture of paprika, garlic powder, and salt (I use a lot of paprika, quite a bit of garlic powder, and a small amount of salt).

Fry on low heat in a few teaspoons of olive oil.

Juicy, beautiful, and delicious!!

Savory Buckwheat Pancakes

Ingredients:

2 Eggs
2 T Coconut oil (or other oil)
3/4 C Buckwheat flour
1/4 C Coconut flour
1/2 tsp Aluminum-free baking powder
1/2 tsp Baking soda
1/4 tsp Sea salt
1 tsp Ground cinnamon
3 Individual Stevia packets
1 C Unsweetened almond milk
1/3 C Water

Directions:

Beat the eggs and oil together in a small bowl. In a larger bowl combine the buckwheat flour, coconut flour, baking powder, baking soda, sea salt, Stevia, and cinnamon and mix well. Slowly pour in the egg mixture and mix well as you go. Combine the almond milk and water and slowly add it to the mixture until you reach the desired consistency.

At this point you can cook them like regular pancakes!

*Adapted from http://www.thecandidadiet.com/forum/yaf_postsm16538_An-attempt-at-Buckwheat-Pancakes.aspx

Herbed Flounder with Sweet Potato Hash

Ingredients:

For the hash:

500g Sweet Potatoes, washed
1 medium White Onion, peeled and diced
3 Tbsp Palm Oil
½ tsp Fennel Seeds
2 Tbsp Capers
Lemon wedges, to serve

For the fish:

4 medium Flounder, gutted and cleaned
½ cup Flour
½ cup Herbs (such as flat-leaf parsley, sage, chervil, dill, thyme), very finely chopped
Zest 1 Lemon
Sea Salt
3 Tbsp Palm Oil

Directions:

For the hash, cook the sweet potatoes in gently boiling water until tender. Drain and allow to dry in their own steam. Lightly crush the potatoes and set aside.

Pan-fry the onion in 2 tbsp of palm oil over medium heat until soft, then mix in the seeds and capers. Season to taste. Add the remaining palm oil to the pan then the potatoes. Cook until potatoes start to turn golden. Remove from heat and adjust seasoning.

To prepare the flounder, pat the fish dry with kitchen paper. Mix the flour with the herbs and lemon zest, then season well with sea salt and freshly ground black pepper. Dust the flounder on both sides with the flour mix. Either cook in batches in one large frying pan or heat two large frying pans to a medium temperature and fry the flounder in the palm oil for 4 minutes on each side or until the flesh has turned opaque.

Serve flounder with sweet potato hash and lemon wedges.

* From http://www.palmoiltruthfoundation.com/index.phpoption=com_content&task=view&id=1364&Itemid=1195