(taken from Tasty Kitchen)
4-6 short ribs
5 garlic cloves
1 1/2 inch of fresh ginger
3/4 cups coconut aminos
1/2 cup coconut sugar
6 tbs rice wine vinegar
2 tbs sesame oil
1 tsp crushed red pepper flakes
Blend all ingredients except the meat. Put meat in crockpot, cover with sauce and simmer on low for 6 hours.
Brussel Sprouts with Bacon
2 cups brussel sprouts with cores removed
1 small shallot
6 strips of bacon, cut into bite sized pieces
1 cup balsamic vinegar
Preheat oven to 425. Saute bacon in a cast iron pan or sauté pan. When bacon is almost crispy add the shallots. Cook for 1 minute. Add brussel sprouts, if needed transfer to pyrex dish and bake for 10 minutes. While brussel sprouts are cooking put balsamic vinegar in a pan and heat on medium heat until it reduces to a syrup. When sprouts are done drizzle with reduced balsamic vinegar.
1 head of cauliflower, cut into chunks
2 tbs grass-fed butter
Steam cauliflower for 15 minutes. Put cauliflower in food processor add butter and a dash of coconut milk. Blend. Add more coconut milk to reach your desired creamy consistency.