Cabbage Stew

Cabbage Stew (4-5 servings)

  • 1/2 lb. sliced lean beef, cut into strips
  • 1 small head of green cabbage, sliced
  • 1 small onion, chopped
  • 3 cloves of garlic, minced
  • 1 t. brown sugar
  • 1-2 t. “italian seasoning” (including crushed red peppers)
  • 14 oz. can of roasted diced tomatoes
  • 1/3 c. tomato sauce concoction
  • 1/3 c. beef broth
  • 1 t. apple cider vinegar
  • salt & pepper
  • optional: top w/ a dollop of mascarpone or fat-free cheddar

Crispy PB Treats

Crispy PB Treats (12 servings)

  • 85 g. Maranatha All Natural Roasted Almond Butter
  • 32 g. Smart Balance Creamy Peanut Butter
  • 63 oz. Madhava Clover Honey
  • 46 g. Coombs Family Farm Organic Maple Syrup (was out! adjust next time?)
  • 14 g. Spectrum Organic Virgin Coconut Oil
  • 32 g. Optimum Nutrition Creamy Vanilla Casein
  • 41 g. Optimum Nutrition AnyWhey
  • 66 g. Kellogg’s Rice Crispy Cereal
Macros: 140 Calories | 6 g. Fat | 15 g. Carbs | 7 g. Protein

Black Tea Limeade

Black Tea Limeade

  • 2-ish gallons of filtered water
    a few cups HOT for steeping tea
    a cup or so cooked for the “simple syrup”
    the rest is fine cold
  • 6-7 bags of black tea
  • 100 drops of stevia extract
  • 1 c. cane sugar
  • juice of 4-5 limes
  • ice cubes to fill

Apricot Jam

Apricot Jam

  • 500 g. apricots + as many pits that can be extracted :)
  • 200 g. natural cane sugar *
  • 1/3 lime, juiced

* use less next time, the jam turned out very sweet!

Sweet & Spicy Beef Brisket

Sweet & Spicy Beef Brisket (4-6 servings)

  • 2-3 lbs. brisket
  • 1 c. beef stock
  • 1/2 scant c. chili garlic sauce
  • 1/2 heaping c. agave ketchup
  • 1/2 c. dark brown sugar
  • 1/2 t. liquid smoke
  • 1-2 T. evoo
  • 1 medium white onion, slices
  • 4 cloves of garlic, roughly chopped
  • 1/2 t. paprika
  • 1 t. kosher salt
  • 5/8 t. ground black pepper
  • 3/4 t. garlic powder
  • 3/4 t. onion powder
  • 1/8 t. cayenne
  • 1/4 t. dried oregano
  • 1/4 t. dried thyme
  1. Heat evoo  in a large skillet on medium-high heat, and add the onions to caramelize. Add garlic and saute them until slightly softened. Add all the spices and cook until fragrant.
  2. Place the brisket in a slow cooker, and cover with cooked onion mixture. Quickly combine ketchup, chili sauce, brown sugar, and beef broth, and then pour over onions and brisket. Cook on LOW heat for TEN hours.
  3. Transfer the brisket and its juices to a glass baking dish to cool and then refrigerate for several hours. This will help the flavors come together.
  4. A couple hours before serving, preheat oven to 300F to reheat and further merry the brisket. Place the foil-covered brisket dish into the heated oven for about 1 hour or until the brisket has warmed through.
  5. Remove the brisket from the oven. Pour the juices into a sauce pan and reduce the sauce. Slice up the brisket, and add it to the thicken sauce. Serve with bun(s) of choice and/or a bed of potatoes :)