Like I mentioned in my last post, lately I’ve been having a little too much dark chocolate. I think I’ve become an addict! Soooo, I decided it was time to go on a sugar detox. Ugh, it makes it so much more real when I announce it. Anyway, want do to it with me? Come on guys, speak up! There is something about social accountability.
Today is day 3 for me so that means I started on Saturday…the day of my son’s birthday party. Really?? Okay, not great timing.
Anyway, my little guy’s real birthday is today and he turned 5…
so I wanted to make a treat for him and his classmates. I decided to make some nut free, dairy free chocolate brownies (I mean, you’d think I was trying to torture myself!!) for his school since there are allergies and the school is nut-free. I added a little magic shell to them and some sprinkles and the kids seemed to really like them!
They did turn out just a little dry (according to my husband since I did NOT try them) but other than that, they were pretty good. I cooked them 25 minutes. I think next time I’ll cook them for just 20. Regardless, Tate totally gobbled them up, as you can see. And I think Alice even liked them too and she doesn’t typically care for baked good, paleo or not. Oh, actually, she just walked in the door from school and I asked her about the brownies yesterday and she said “YES! I LOOOOVED them”. She’s kind of like Mikey (from Life Cereal) when it comes to all things baked so this is a pretty good endorsement.
Because I’ve posted this recipe before, I thought it was only fair I actually posted a new one, since I’m getting paid the big bucks to do this. Yeah, right. But, we did have a fantastic meal last night and I wanted to share it.
One of my good friends always has great cooking ideas and she was talking about how cooking meat and red wine (and not just drinking it) went so well together. So, I found a recipe online, made some tweaks, and this is what I came up with for our Sunday dinner.
For your Sunday Sirloin Stew, here is what you need:
- 2 tbsp arrowroot
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp pepper
- 1 1/2 lb grass fed sirloin stew meat
- 1-2 tbsp coconut oil
- 3 bay leaves
- 1 cup red wine (we used a Pinot)
- 1 tbsp ghee
- 1 cup chicken broth
- 1 onion, chopped thin
- 1 large container of raw mushrooms
- carrots, couple of handfuls of sliced (I got the pre-sliced)
Next, in your dutch oven or large cooking pot, add in the coconut oil and turn the heat up on high. Add in the meat and make sure it gets browned on all sides. While that is cooking, sauteed the mushrooms in another pan with some ghee. You could also use butter or coconut oil here.
Then add in the mushrooms in with the meat, add the wine, broth, carrot and onions and allow it to come to a boil. Then, turn down on low and let it all cook, covered, for an hour to an hour an a half and enjoy! Easy, easy!
Hope y’all have a great week!