Hey everyone! So we are planning on doing another kids nutritional event in September so hope you can make it. I will let y’all know the date as soon as I hear!
The seminars we held a couple of weeks ago were a lot of fun and hopefully everyone got something from them. Here are some quotes from the weekend so hopefully it will give you some insight as to how they can possibly help you!
“Landria was great to listen to at the Saturday class. She gets right to the point and was easy to listen to. I left feeling very motivated and eager to make changes in my family’s diet.”
“It really warmed my heart to see my children take an active role in deciding which snacks they loved and wanted to try at home. They even talked about them on the ride home. It made them feel important and valued to take part in choosing healthy foods for themselves.”
” I learned so much from both days of the kids and nutrition seminars. My 3 boys who were apprehensive about trying some new foods, ended up loving the majority of them and are now begging me to go to Trader Joes and Whole Foods! “
I made this brisket recently when I knew we would be out of the house for most of the day. This was great because when we got home around dinner time, this was waiting in the dutch oven for us and it was amazing!!
We love our protein but after eating so much organic chicken and grass fed ground beef, we were in need of a change and this really hit the spot!
Now I used my dutch oven that I love, but you could easily use a crock pot too. If you do use a crock pot, after you sear it, allow it to cook on low for 6-8 hours.
Anyway, here are the directions for how I cooked it. I hope you like it!
Slow cooked Brisket
2 1/2 lbs grass fed brisket
4 garlic cloves, minced
2 tsp dried rosemary
2 tsp celtic sea salt (plus more for seasoning)
3 tbsp extra virgin olive oil
4 bay leaves
1 cup beef broth
1 cup dry red wine
1 large onion, chopped
1/2 cup carrots, chopped
Set your oven to 250 degrees.
Start by mixing the minced garlic, rosemary, 1 tsp salt and EVOO in a small bowl. The set that aside.
Cut the big chunks of fat off of your brisket.
Rub your EVOO mixture into the brisket.
Heat your skillet or dutch oven on high and sear your meat until it's a nice brown on each side. It should only take about 3-4 minutes.
Add the remaining ingredients to the pot.
Cook on 250 for 4 hours, basting every hour or so, if you're around. Enjoy!