I'm back!

I need to start blogging again. Mainly because I keep forgetting the amazing food I've made. We are currently doing a Whole30, on day 15 right now, and I'm having some trouble coming up with delicious easy food to eat. We will see. xoxo

Instant Pot - Molasses-Horseradish Ribs

OMG
Best ribs ever (well, when they don't burn to charcoal on the BBQ).
I start out with this cooking method for the ribs in the instant pot.
Basically 4 cups apple juice, 1 cup of apple cider vinegar, 2 racks of ribs.
Pressure cook for 30 minutes. (I'm going to attempt less time next time, as they were just a bit too fall apart!).
Pull them out of the pressure cooker, and then salt and pepper them.
I then put them on the BBQ to get some colour. Low/med-low temp, for maybe 5-10 mins?
I then slathered them in this glaze/sauce that I concocted from the Paleo Parents. I didn't have horseradish mustard, so I just used a 1/4 cup of mustard, and a HEAPING tablespoon of horseradish. Instead of putting the spice rub on the ribs, I just added everything to the molasses mixture.
They are amazing!

Weekly Meal Plan: June 19-25, 2016

Well, last week sucked. Made a plan, didn't follow it. Ate out almost every night.
So this is basically last weeks plan.

	Breakfast	Lunch	Dinner
Sun	Gelatin	McD's	Ribs, asparagus, baked potato
Mon	Pork and rice	Salad	Garlic beef w/ swiss chard
Tues	Pork and rice	Salad	Tacos add a touch of molasses?, and plantains
Wed	Pork and rice	Salad	Smokies with sweet potato puree
Thur	Pork and rice	Salad	Leftovers
Fri	Pork and rice	Salad	Leftovers

I'll be posting about those ribs, and how I've been making them, cause DAMN they are good! I'm attempting to avoid tomatoes and nightshades. I'll post about the tacos if they turn out. There is no chili powder in them, and I'm adding in some molasses!

I really want to get back into Paleo. I feel my best when I'm doing it. I'm slowly making the transition back, and I'm hoping to make it into a permanent habit.

Weekly Meal Plan: June 5-11, 2016

Last week didn't go fully as planned.
We ended up eating out more than I would have liked.
The spiralized zucchini, I liked, but The Mr would have preferred it cooked more.
I keep dreaming about the salt and pepper shrimp. I'm going to have to make that again soon! I also have a recipe for a Indian flavoured shrimp on the BBQ that I want to attempt.
Oh, as for the paneer, well it was very plain. I think I want to attempt to do it again, but use the method used on that S&P shrimp.
Meal plan for this week:

	Breakfast	Lunch	Dinner
Sun	Waffles and sausage	leftover hamburger	BBQ chicken, peppers, onions, and asparagus (if good at grocery store)
Mon	leftover waffles	Salad	Chipotle Pork Tenderloin, and potatoes in a packet - done on the BBQ
Tues	Rice and pork	Salad	leftover chicken
Wed	Rice and pork	Salad	leftover pork
Thur	Rice and pork	Salad	Garlic steak with swiss chard - from One Pot Paleo
Fri	Rice and pork	Salad	leftover steak
Sat	Rice and pork	Salad

I'm also going to grill a couple of T-Bone steaks we've had in our freezer forever. I'm going to slice them up and use in our lunch salads.

Also, cause I LOVE sauces, I'm going to make a Chimichurri sauce for the chicken.

Oh and finally, this week's salad dressing is Balsamic almond tumeric.

Salt and Pepper Shrimp!

AMAZING!
This was so delicious and sooooo easy to make!
This is the recipe for Salt and Pepper Shrimp I used.
I defrosted my shrimp in cold water. I also didn't add any chili peppers or cilantro. I didn't have Sichuan pepper, so I just used black pepper. It really is the technique that is amazing!

A photo posted by Natasha A. (@tasha_mctashers) on Jun 1, 2016 at 9:55am PDT

Salad Dressing for the Week: Homemade French Dressing

I found this French Dressing recipe, and it is pretty good!
I doctored it up a bit.
My take:

• 1 c ketchup 
• 1/4 c honey 
• 1/2 c light tasting olive oil
• 1/2 c apple cider vinegar
• juice of 1 lemon
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 egg (in place of using mayo)

Weekly Meal Plan: May 29-June 4, 2016

Breakfasts:
I sauteed up some apples in some ghee. I put a glug of maple syrup. Once the apples cooled slightly, I topped with some granola and another glug, this time of cream. I added some bacon on the side.
Verdict: Delicious! The Mr. agrees, and wants this made again.

Typically we also do a kalua pork (instant pot or slow cooker) and rice in advance on Sunday. During the week, every morning, I pan fry portions of the pork in some ghee (until yummy crispy bits appear), microwave the rice with some ghee, and then put together on a plate.

Saturday, I'm going to cook up some waffles and some breakfast sausage. I'm CRAVING waffles. I still need to come up with a good Gluten Free recipe.

Lunches:
Salad. We've been really digging salads lately. Toppings of choice lately:

• feta
• red onion
• pre-sliced fruit (typically found in a refrigerator) like peaches, grapefruit, mandarin oranges
• cashews
• candied jalapenos (when I have them)
• shaved deli meat or I have a piece of salmon I might cook up
• mix of romaine and spinach
• homemade dressing

A photo posted by Natasha A. (@tasha_mctashers) on Mar 25, 2016 at 5:17am PDT

Supper:
Monday is leftovers.

Tuesday, will be bbq'd asparagus and chicken, with some sauteed swoodles (sweet potato noodles). I'm going to make some feta cream sauce (that I'm making up) to drizzle on top.

Feta Cream Sauce

1/2 cup mayo

1/2 cup sour cream

3/4-1 cup feta

2 garlic cloves

2 tbsp apple cider vinegar

chives

Wednesday, I'm going to throw together a Spicy Sesame Zoodles with Crispy Tofu. However, as I don't do tofu, I'm going to try doing this with some paneer.

Thursday and Friday we'll have some leftovers.

Saturday, I'll wing it.

	Breakfast	Lunch	Dinner
Mon		Leftover sausage	Rice and pork
Tues	Rice and pork	Salad	Asparagus, sweet potatoes, and chicken (serve with feta sauce)
Wed	Rice and pork	Salad	Sesame Noodles w/ Paneer
Thur	Rice and pork	Salad	leftover chicken
Fri	Rice and pork	Salad	leftover paneer
Sat	Waffles and breakfast sausage	Salad	Wing it