Beef Brisket...that is all...

BEEF BRISKET

Mmmm...Brisket! So this is a recipe that is a little longer than the previous posts, but you will reap the rewards when it is done. This is a two day process, and honestly you really don't have to put too much effort into it! You can use a large roasting pan for this, but I prefer to buy an aluminum foil disposable pan that you can get at the store - no dishes to scrub when you are done! 

Ingredients
7-9 lbs piece of Grass-fed Beef Brisket (this is the best option)
4 Cups Good Beef Broth (if you are buying this, get the low-sodium kind or no salt-added)
1 Cup Tamari
1/4 Cup Freshly Squeezed Lemon Juice (watch the seeds!)
5 Garlic Cloves, roughly chopped
1 Tbsp Hickory Liquid Smoke (this is optional)

Method

1. Combine the beef broth, Tamari, lemon juice, and garlic cloves in your large roasting pan. If you are using liquid smoke, mix it in here.
2. Place the brisket (fat side up) in the pan and spoon over the liquid to douse the brisket evenly. 
3. Cover pan and brisket tightly with aluminium foil and place in fridge to chill for 24 hours.
4. Remove brisket from the fridge and pre-heat your oven to 300 degrees. You want to pull it out about 20 minutes prior to putting it in the oven so the meat is not too cold before cooking it - this will allow it to cook through evenly. 
5. Place the covered pan of brisket in the oven and cook for approximately 4-4.5 hours. You can check on it at the 4 hour mark to see if the meat is fork-tender. When it is, remove from oven, uncover the pan and let stand for 20 minutes.
6. Remove the brisket from the pan and place on a cutting board. You can strain the drippings and use it as a sauce if you wish. 
7. Trim fat from the brisket if it is excessive and carve into thin slices for serving - you should always cut across the grain for best consumption. Brisket should also be soft enough to shred with two forks if desired.
8. Enjoy with...anything actually!

Sweet Potato Noodle Goodness

PALEO JAPCHAE

This is one of the yummiest Korean dishes that I enjoy making for myself and others. It is super easy to make and doesn't take longer than 15-20 minutes to put together! Sweet potato noodles are super cheap to buy (like less than $2 a package!), so this makes for a pretty inexpensive dish to make as well.

Ingredients
3 Tbsp of Bacon Fat (mmm...bacon) or Avocado Oil
1 Shallot, chopped
2 Garlic Cloves, chopped finely
1/2 lb. Steak (the good stuff if you can) or you can use chicken breast, or pork belly!
2 Large Carrots, julienne (that means cut into thin strips)
1 Cup Green onions, julienne
1-1/2 Cups Broccoli Florets, cut into small bite-size pieces
2 Cups Fresh Kale, stems removed, just the leafy parts
1 Cup Mushrooms, sliced (you can use white, shiitake, or any type of mushrooms you prefer)
1/2 Cup Tamari
2 Tbsp Raw Honey
2 Tbsp Sesame Oil
1 Package Sweet Potato Noodles (the vermicelli - thin ones or you can use the wider noodles if you prefer)
Sea Salt, to taste
Ground Black Pepper, to taste
Sesame Seeds, to garnish at the end

Method

1. Place a large pot of salted water to boil on the stove. Cook the sweet potato noodles according to the package instructions. Drain the noodles and rinse under cold water, using your hands or tongs (the noodles are HOT - be careful!) to ensure that the noodles are separated and cool them down. Set aside.
2. Heat the fat/oil in a large pan (big enough that it will fit the noodles and everything in it). Add in the onions, garlic, and meat; cook for 3 minutes or until meat is cooked through.
3. Add in the carrots, green onion, and broccoli; cook for a further 2 minutes. Then add in the kale and mushrooms, cooking for 2 minutes more.
4. In a small bowl, combine the tamari, honey and sesame oil until all incorporated, then toss into the pan and coat the mixture. Turn off the heat and add in the noodles. Mix together.
5. Re-heat the pan over medium-high heat in order to heat the noodles and everything through. Season with sea salt and pepper to taste, toss on the sesame seeds.
6. Remove from the pan and serve!

Almond Butter Awesome Cups

ALMOND BUTTER CUPS

Reese Peanut Butter Cups are overrated, try these little morsels of awesomeness!! You can RX these cups by coating the bottom of the muffin cups with chocolate as well to completely surround the nut butter filling (Thanks Carm for that little tidbit!). These taste best when taken right from the fridge.

Ingredients
For the Filling:
3/4 Cups Ground Almonds
1/4 Cup Gluten-free Oats, ground
2 Tbsp Almond Butter
1-1/2 Tbsp Coconut Oil
1.5 Tbsp Maple Syrup
1/2 Tsp Pure Vanilla
Pinch Sea Salt (I use Maldon Sea Salt)

For the Topping:
3 Tbsp Coconut Oil
3 Tbsp Maple Syrup
2 Tbsp Cocoa Powder
Pinch Sea Salt

Method
Use paper or silicone muffin cups to make these. I use the smaller sized muffin cups to make 2 bite awesome cups.

1. In a bowl, combine all the filling ingredients thoroughly, it should resemble the consistency of cookie dough.
2. Once filling is mixed, place a tablespoon of the filling into each muffin cup. Set aside.
3. For the topping, melt together the coconut oil, maple syrup and cocoa powder until completely combined and smooth. Spoon chocolate over each cup.
4. Finish off the awesomeness with sprinkling a pinch of sea salt over the middle of each cup and pop in the fridge to harden before scoffing them down!

Groovy Granola

GROOVY GRANOLA

This is another great snack idea to have on hand for when you get the munchies. They are, what some call "moreish" - meaning when you start eating it, you want more! The seeds and nuts can be interchanged with any of your favourite nuts or seeds - you can even switch out the cranberries for another favourite dried fruit as well. 

Ingredients
1 Cup Raw & Slivered Almonds
1 Cup Macadamia Nuts
1 Cup Chopped Pecans
1 Cup Unsalted Sunflower Seeds (hulled)
1 Cup Raw Pepitas (Pumpkin Seeds hulled)
1 Cup Unsweetened Coconut Flakes
1 Tbsp Flax Seeds
1/4 Cup Sesame Seeds
1 Cup Organic Dried Cranberries
1/4 Cup Raw Honey
1/4 Cup Butter Unsalted
1/8 Tsp Ground Cloves
1/8 Tsp Ground Nutmeg
1/2 Tsp Ground Cinnamon
Cacao Nibs (optional)

Method
In a bowl beat the eggs until they are frothy (they'll have little bubbles in them) and add in the liquid ingredients of coconut milk, vanilla and honey.

1. Pre-heat your oven to 325F. In the meantime, cover a large baking sheet with parchment paper, enough that the paper goes up the sides a bit above the lip of the baking sheet.
2. Combine all the nuts, seeds, coconut flakes, and spices in a large bowl, with the exception of the cranberries and flax seeds.
3. In a small saucepan over low heat, melt together the raw honey and butter, stirring until they are completed melted. Pour the honey-butter mixture into the bowl and stir until well incorporated. Should be sticking together in chunks, no dry bits.
4. Pour the mixture onto the parchment paper and spread it out so it is even allowing for equal baking on all areas.
5. Bake in the oven for 25 minutes, or until slightly brown - you don't want to over bake this! At the 15 minute mark, check on it and give it a bit of a stir to ensure even browning. Add in the dried cranberries and the flax seeds evenly and continue to bake for another 5-10 minutes.
6. Remove the pan from the oven. At this point the granola is still loose enough that you could mix in some cacao nibs if you wish. Allow granola to cool thoroughly before transferring into an airtight container that can be stored at room temperature....if it makes it that far without it going straight into your belly!