These are my low carb sandwich saving grace. On a training day, I'm all about filling a couple slices of the good stuff with meats and cheeses and spreads (Ezekiel's sesame and cinnamon raisin loaves are my jam); but on a non-training/recovery day, I usually scale down the carbs in favor of fueling up on yummy fats.
The f**k is jackfruit? Well I just used it in a recipe and I still don't really know what it is, but I saw it as a featured new product in Trader Joe's so I grabbed a can of it. The nice, bearded hipster working at trusty ol' TJ's told me that jackfruit isn't actually sweet or fruity, and that it's often used in vegan cooking as a meat replacement. He then suggested I try it for a meat-free Taco Tuesday.
It's been more than a week since I've given you a recipe - apologies. I've just been busy memorializing the death of my youth...which some would call "celebrating my 26th birthday." I fully acknowledge that anyone reading this over the age of 26 probably wants to punch me in the face, but I'm not really writing about the number. I'm more so calling attention to the shifts that seem to start around the 26 year mark. They aren't necessarily bad, they're basically just qualities that my 22 year-old self would roll her eyes and scoff at. Turning 26 is like trading in your fun, old Jeep Wrangler for a sub-compact Toyota Camry. Bear with me.
I just love a prideful Italian...it doesn't matter if you're first gen or if your father's mother's second cousin lived in Italy for one summer "back in the day" - any connection to Italy means that you've, at some point or another, bragged to someone (who, let's be clear, probably wasn't impressed) that your bloodstream is largely comprised of tomato sauce and pecorino. I'll unapologetically lump myself into the crowd who loves claiming the Italian heritage.
I'm a big "sit on my bum and not put much effort into my meals" kinda gal. I've said it before, but my slow cooker is my sous chef. The ability to just dump stuff in it and be able to watch the evening news without lifting a finger come dinner time is just glorious. Did you catch last week's evening news?? Crazy stuff. I can't believe Sonja Morgan ripped off Bethenny Frankel's booze brand. Oh...you don't watch Bravo's news segment? It's called "The Real Housewives of New York City"...really riveting stuff, you should get into it - great way to feed your brain.
You know that Mocha Cocoa Dry Rub I posted a while back? If not, check it out because it's awesome. Turns out I was totally making it into a one trick pony by only using in with ribeye. It just so happens to also be an amazeballs rub on chuck or rump roast and thrown into the slow cooker.
Who says you can't enjoy pizza when you're paleo? Ok - well, this isn't REALLY pizza...but it's got all the flavor without the gut-irritating ingredients. This is a pretty customizable recipe - I just love black olive and 'roni pizza...if you don't then add whatever you're little heart desires. Sausage, peppers, you name it.
I'll go ahead and say this recipe is a cop out because I'm essentially just taking a recipe I already have on the site and putting it on top of something else, calling it a "new recipe." But you all are smart and would see right through me...so I figured it's best to just call a spade a spade. Joke's gonna be on me when someone replies and says "oh I wouldn't have known the difference!" In that case, I will curse myself for giving you guys too much credit and all faith in human intelligence will be lost.
I've said it before and I'll say it again. My Ninja Slow Cooker is far and away my favorite appliance in my kitchen. Though my new Blendtec blender is closely rivaling it. Anywho, I'd never cooked short ribs before, so - like with all new meats I try - I put them in the slow cooker...because I have found that it's near impossible to mess up something in the slow cooker if you use the right ratios and flavors (and know the proper cooking time). After a quick Google search of an appropriate cook time for short ribs, I tried these out, and they were awesome. A fantastically simple yet flavorful dish with real ingredients and minimal prep work. Enjoy!