Short Ribs with Brussel Sprouts and Bacon and Cauliflower Puree

Short Ribs

(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. 

Cauliflower Puree

1 head of cauliflower, cut into chunks
2 tbs grass-fed butter
Coconut Milk

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.