Citrus Cashew Cheesecake

Today I am so excited to share this wonderful cheesecake recipe with you all! This was the first vegan, nut-based, dairy-free dessert that I ever attempted, so it is very near and dear to my heart. I also consider it to be my best creation. It probably even trumps most of my favorite pre allergy-free desserts.

Sometime last year my friend and I went to this healthy, little organic restaurant and for dessert we ordered a dairy-free cheesecake. When the server told us it was made of cashews, we figured he meant the crust was made of cashews and the filling made of tofu. No, no. He assured us that the filling was made of cashews. This was our first introduction to cashew cream.

I was blown away.

When I got home I searched the internet for anything resembling what we ate, and although I didn't find a recipe for our particular kind of cheesecake, I discovered that this whole cashew thing was pretty big among vegans and the like.

Determined to recreate what we had tasted at the restaurant, I combined and tweaked a few cheesecake recipes until I came up with this.

If you'd like to view some of the recipes that inspired mine, they can be found here, here and here.

I hope you enjoy this spring treat!


Ingredients:


Crust:

2 cups raw almonds
1/2 cup whole dates, pitted
1/2 cup dried cranberries
1/4 cup shredded coconut (unsweetened)
1/8 tsp sea salt
zest from lime, lemon and orange

Filling:

3 1/2 cups raw cashews, soaked for 4-7 hours
1/2 cup raw honey
2/3 cup coconut oil, in liquid state
1/3 cup fresh lime juice
1/3 cup fresh lemon juice
juice from one orange (approximately 1/2 cup)
2 tsp zest from orange, lemon and lime
1/2 tsp sea salt
1 tsp vanilla extract


Directions:

For the filling, blend the cashews in a food processor for about 15 seconds. Then add the rest of the filling ingredients and blend until completely smooth. I always blend a little longer than I think it needs. Pour into a bowl and set aside in refrigerator.

For the crust, blend the almonds, cranberries, coconut and salt in the food processor. Add in the dates in small amounts until the crust begins to hold together. Press into the bottom of the springform pan. Then pour in filling. Freeze for at least 4 hours or overnight.

To serve, let thaw for 30 minutes.

Berry Spinach Smoothie

(makes 2 large servings)

As the days are finally becoming warm and sunny, I am getting so excited to start making smoothies again. I love all kinds of smoothies, and this recipe is one of my favorite, go-too options during the summery months.

Please don't let the spinach turn you off! I've had "green monster" smoothies before that I really dislike. I made one once that I could hardly swallow because I felt like I was drinking liquid spinach. Blech.

I like healthy food but I expect it to taste good!

So in order to get a little more greens in my diet and still enjoy my food, this recipe was conceived. I found the problem with most spinach smoothies I attempted was that I could taste way too much spinach. But in this one, the berries hide its flavor. You truthfully cannot tell it's there.

So even though it's a little scary, give this recipe a try! I hope you enjoy it as much as I do.

Ingredients:

1/2-1 cup fresh spinach
1 banana, frozen
1 cup frozen strawberries
1 cup frozen berries of your choice (My favorite is blueberries and raspberries)
1/3-1/2 cup full fat coconut milk (use according to desired consistency)
1 lemon, freshly squeezed

Directions:

Place spinach in food processor and blend for a few seconds. Add the banana and berries and blend until they become small to medium chunks. Add lemon juice and coconut milk and blend until you reach the desired consistency. I like my smoothies really thick, so I only put in 1/3 cup of coconut milk. Top with a few berries and drink to summer!

Hot Cocoa for One

Before winter leaves us, I thought I'd share with you all this simple hot cocoa recipe. I don't drink hot cocoa very often. I'm actually not really into sweet drinks at all. But once in a while, when it's unbelievable cold and snowing and bleak outside, I suddenly get a craving for some hot cocoa. Whether you drink it all the time or like to enjoy it sparingly, this rich, creamy, and not too sweet drink will hit the spot.

Ingredients:

2/3 cup coconut milk
1/3 cup almond milk
1T cocoa powder
1/8 tsp salt
1/2 tsp vanilla extract
11/2 T pure maple syrup

Directions:

Combine ingredients in a medium pot on low heat. Stir mixture until hot, 3 to 5 minutes.

Pour into mug, top with cinnamon, cocoa powder, whipped (coconut) cream, or all three! Enjoy this winter treat!

Prosciutto-wrapped Cod with Roasted Root Vegetables

(Original recipe from Ina Garten)

Serves 6

When I was younger my dad went on a lot of business trips. Sometimes he went as far as Alaska and Hong Kong. These trips were often long, so we really missed him while he was gone. But when he got home he always brought little treats and trinkets for my siblings and I. We still have pictures of me in the little Chinese-style pajamas he brought once.

Well, I know I didn't actually go anywhere far away, and I don't have a legitimate excuse. But the truth is, I've been away from this little cyber flat of mine for a long time, so to make up for it I have a little treat to share with all of you.

This prosciutto-wrapped cod may just be the best meal you've ever had. It definitely ranked high on the list for me. And the veggies that go with it? I'd have to argue they're even better than the cod.

I have to warn you, this dish is a little pricy, but it's good enough to be served as part of a holiday course. So if you treat it as a special-occasion kind of meal, it's well worth the money.

I could truly go on and on about how good this is. My family couldn't stop talking about it either. But please don't take my word for it. Go make this as soon as you can find an excuse for a celebration!

Prosciutto-wrapped Cod with Roasted Root Vegetables:

Ingredients:

2 cups peeled and seeded butternut squash, diced into 1/2 in. cubes
2 cups peeled Yukon Gold potatoes, diced into 1/2 in. cubes (about 2 medium)
3 peeled parsnips, diced into 1/2 in. cubes
6 medium peeled carrots, diced into 1/2 in. cubes
Extra virgin olive oil
1 Tablespoon kosher salt
1 Tablespoon freshly ground black pepper
1 Tablespoon, plus 1/4 teaspoon of minced garlic
2 lbs. of skinless, wild caught cod fillets
6 thin slices prosciutto
1 stick (1/4 lb.) butter
6 sprigs fresh rosemary
3 Tablespoons freshly squeezed lemon juice
Apple brandy
Lemon wedges, for serving


Directions:

Preheat the oven to 400 degrees.

Place all the vegetables on a sheet pan and drizzle with 1/3 cup of olive oil. Add more if needed.  Sprinkle the salt and pepper over the vegetables and toss. Depending on how many vegetables you end up with, you may need to make two batches. Spread the veggies into a single layer and lay a stem of rosemary over them. Roast for 30 minutes, turning after 15 minutes. After 30 minutes, add 1 Tablespoon of garlic, toss and roast for 10 more minutes until the vegetables are tender and browning slightly.

Line another sheet pan with aluminum foil. Place fillets on the pan, brushing them with olive oil on both sides and season generously with salt and pepper. Wrap the fillets individually with prosciutto and top each one with a whole sprig of rosemary. Roast for 10 to 15 minutes at 400 degrees. The fish should be only barely cooked.

Melt the butter over medium heat. Add remaining rosemary sprigs, 1/4 teaspoon of garlic, and a splash of apple brandy and reduce heat to low, cooking about 5 minutes, until  butter begins to brown slightly. After 5 minutes, remove from heat, strain into a separate bowl or gravy boat, and add lemon juice.

Place the cod on a platter and surround with the roasted vegetables. Spoon some rosemary butter over the fish, or pass around for guests to serve individually. Garnish with lemon wedges.

Enjoy the bliss!

Hot Rice Cereal

I'm sitting here typing away on my laptop with an empty bowl sitting next to me. Empty bowl and full stomach.

Yep. But really, this is becoming a bad habit. I have been trying to eat more fruit for breakfast, but too often I opt out on the green smoothie for this super delicious, satisfying, warm bowl full of gluten-free goodness.

So be warned. If you make this, you will have a hard time not making it at least a couple of times a week. Better stock up on rice!

This hot rice cereal is as usual, gluten, dairy and sugar free. I use a little bit of natural maple syrup to sweeten it up, but feel free to use whatever sweetener you prefer.

For those of you who miss that steamy bowl of oatmeal from your glutenous days, this is a wonderful substitute.

Wish I had an actual picture of the cereal to show you!

Ingredients:

1 cup leftover cooked rice (you can cook it in the morning if you wish, but that will take much longer)

coconut milk (you could also use almond or any other type of non-dairy milk you like, but the
coconut milk is thicker, so it makes the dish nice and creamy)

3 Tablespoons butter

1 Tablespoon maple syrup

dash or two of salt

handful of raisins


Directions:

Place all the ingredients except the coconut milk into a small pot. Add coconut milk, pouring in enough to at least cover the bottom of the pan. Use your discretion to determine how much milk you want. Cook on low, covered, stirring every few minutes to make sure it doesn't burn. Cook for 5 to 7 minutes, until steamy hot.

Grilled Lemongrass Pork

Serves 6

Well, summertime is certainly upon us. It's hard to believe it's already mid-July. There's only so much time left to use the beloved grill, before the weather get's nippy, so I am going to try to make as many grilling recipes as I can before summer comes to an end. 

This Lemongrass Pork dish is full of flavor: a little sweet, a little salty, and a lot of delish. Grilling it provides a nice, slightly charred look and flavor. I think it's safe to say this recipe is a winner, because my family devoured it all last night, leaving none for my poor dad who didn't get home until later.

It's completely gluten, sugar, and dairy free, and you won't believe how easy it was!

Enjoy with some rice and a nice summer salad. 

Grilled Lemongrass Pork:

Ingredients:

2 pounds boneless pork shoulder steak (1/2 inch thick)

2 Tablespoons chopped garlic

2 Tablespoons chopped shallot

2 stalks lemongrass, trimmed and chopped

2 Tablespoons raw honey

1/2 teaspoon black pepper

3 teaspoons tamari (basically gluten free soy sauce- you should be able to find this in your grocery store. If not, check your local asian store)

3 Tablespoons fish sauce (make sure you check the ingredients for gluten-some have it, some don't)

2 Tablespoons olive oil

Directions:

Cut the pork into long pieces, about 3 to 4 inches long. Alternatively, you can cut it into cubes if you want to put them on a skewer. Set aside in large bowl. 

In a food processor, blend garlic, shallot and lemongrass until fine. Add the honey, pepper, tamari, fish sauce and olive oil and pulse until well combined. The texture should be somewhat smooth. Pour mixture over the pork and coat. Cover and allow to sit for at least an hour to marinate at room temperature. If making the day before, let sit in the refrigerator overnight and let the meat sit out for 45 minutes before grilling. 

Grill the pork at medium-high for 6 to 8 minutes. Turn the slices frequently until completely cooked. Serve over rice. 

Chocolate Peanut Butter Pie

(Original recipe from DamyHealth.com)

My mom's birthday was a couple of days ago, and I was put in charge of making the cake (which I totally didn't mind). I asked her what cake she wanted, and being the most selfless mom in the world, said she wanted me to make something that we could all eat- meaning gluten, dairy AND sugar free. It sounds impossible, I know. 

But this was the "cake" she asked for-a chocolate peanut butter pie I had made once before. Last time I made it, it was good. But I had to make a few changes to give it a more peanut buttery flavor. Obviously, the peanut butter is the best part. 

The second time around, I think I nailed the peanut butter flavor. There's no longer just a hint of peanut butter, but there's not so much that it sticks in your throat. 

Added bonus: this is one of those "freezer cakes," so it's a perfect dessert for the summer. 

Directions:

Blend all the crust ingredients together in a food processor until it has the consistency of dough. 

Blend all the filling ingredients except the water. Add the water in a little bit at a time until the desired consistency. I actually put in the full 1/4 cup of water in. It was wetter than the first one I made, but I actually liked it better that way.

Blend all the topping ingredients until smooth. 

Place parchment paper in an 8-inch spring form pan. Press down the crust. Add in the peanut butter filling and top with the chocolate topping. 

Place in the freezer for about 3 hours. Then let it thaw or eat it frozen! (I like it frozen). 

Chocolate Banana Smoothie

One morning, I woke up craving a Chocolate Banana Smoothie from Starbucks. But there were a few problems:

1. The Starbucks version has dairy in it (and I'm not a huge fan of the soy substitute)

2. The Starbucks version cost $4.45, which is a lot for a poor college student like me

3. I had just woken up, and was in no condition to leave the house

So, I decided the only satisfactory alternative was to make my own. I gathered a few essential ingredients and threw them all in my food processor. Now since Starbucks was on the mind, when I tasted this smoothie, I thought it tasted exactly like the real thing (and hastily named it the Starbucks Clone Chocolate Smoothie). But having made this many times since, and having downed my share of actual Starbucks Chocolate Smoothies since, I've decided it does not taste exactly the same. In fact, I think my recipe is actually much tastier! 

Why? Well, it's less icy, more chocolatey, dairy-free, less expensive (this really does make it taste better, I promise). 

But really, I prefer this easy homemade smoothie to any other, and I frequently make it if I need to take a meal with me and eat on the go.  

Ingredients:

2 bananas, sliced and frozen 

Dash of vanilla

Dash of Cinnamon

2 1/2 Tablespoons Cocoa powder

Honey, to taste (I use VERY little)

1/2 teaspoon instant coffee granules (this is totally optional and to taste, but 1/2 teaspoon usually works for me)

coconut milk, from can

Directions:

Blend frozen bananas in food processor with vanilla, cinnamon, cocoa powder and coffee granules. When the mixture becomes thick, add the honey and a spoonful of coconut milk. At this point I usually taste it to see if it needs more of something. Add coconut milk until the consistency is to your liking. I like mine very thick, so I don't use a lot of coconut milk. 

Scoop into a glass and that's it! A healthy, filling, shake for any time of day. 

P.S. I wish I had pictures but I always forget to take them when I make this. I promise I'll make it soon and add pictures!

Banana and Lime

Bananas are a bit controversial. Some love em, some tolerate them, others have what you could call a phobia of bananas. 

Well, I used to hate them. I played competetive tennis in middle and high school, so my Daddy made me eat them (they are a tennis player's staple). Eventually I accepted the fact that I needed to eat something unpleasant in order to provide my body with good energy so I could win lots of matches ;) But there was only one way that I actually enjoyed eating the banana: 

Sprinkled with lime juice. 

That's right. You can hardly call this a recipe. The only ingredients are banana and lime. But let me tell you, this meal taught me to like bananas. Now I love them- and even though I can now eat them in other ways (with peanut butter, alone, etc.) this is still my favorite way to have bananas. 

My point is, even if you don't like bananas, take a risk and give this recipe a try. 

These make a wonderful breakfast, snack or even a healthy dessert!

Ingredients:

1 banana

1 or 2 slices of fresh lime (you can use bottled lime juice if you are all out of limes, but this doesn't taste nearly as good as the real stuff)

Directions:

Cut the banana into thin slices in a small bowl. Squeeze as much lime juice over them as you wish- I like a lot. There you are! Enjoy this quick and yummy breakfast!

Lemon Roasted Chicken

Do you like Roasted Chicken?

I don't. I'm not really into most dishes involving poultry, actually. Sure, there are a few, like Chicken Tandoori, a flavor-packed, spicy Indian dish (which I will definitely put on here someday). Then there's chicken tarragon-such a rich, creamy dish. Or barbecue chicken, but who doesn't like that, right? 

But mostly I think chicken dishes tend to be pretty bland. Maybe I just need to experiment more…

Anyway. I don't really go for chicken. But THIS chicken recipe, THIS I like. It's stuffed with lemon, onions and garlic, which permeates from the inside into the chicken meat. It's coated in delicious herbs too. When I made this, everyone in my family couldn't stop talking about how good it was. (And THEY like other chicken dishes).

Do yourself a favor and make this. Not only is it delicious, it's incredibly easy. 

Ingredients:

1 4 or 5 pound chicken (whole)

salt, to taste

ground pepper, to taste

Oregano, to taste

Thyme, to taste

Garlic powder, to taste

1/4 to 1/2 yellow onion (depending on how much you can fit inside the cavity)

1 lemon

10 cloves garlic

Bunch of fresh parsley

Directions:

Clean chicken and pat dry with paper towels. Use half of the lemon to squeeze juice on the outside of the chicken. Squeeze the other half inside the cavity. Pat all of the herbs and seasonings over the whole bird. Stuff the cavity with the onion, whole garlic cloves, used lemons, and the parsley. 

Preheat oven to 375 degrees. Put chicken on a roasting tray that has been lined with tin foil. Roast for 1 1/2 to 2 hours. 

Remove from oven and let rest for about 15 minutes before carving it. 

Mashed potatoes and a yummy salad go great with this dish.

P.S. As you can see, I actually doubled the above recipe and made two chickens- this easily served 6 people with enough leftover for about one more family meal. 

Homemade Almond Butter Cups

(Adapted from Damy Health's Coconut Oil Chocolates)

Okay. So these babies are good. 

I love peanut butter cups. They (and brownies) are one of the main food items I miss from my sugar/dairy-eating days. But these little candies are a darn good substitute for the real thing. 

They're refreshing (because they're frozen), guilt-free, and SO easy to make! You can literally whip them up in 5 minutes and stick them in the freezer.

It's truly amazing how many things a food processor can do. 

But now I'm just rambling. 

Go ahead and make a batch! You won't regret it. 

Chocolate Ingredients:

-1 cup coconut oil

-1/2 cup cocoa powder

-1/4 cup Natural maple syrup (The real stuff, not the thick Aunt Jemima version)

Filling Ingredients:

-1 1/2 cups almond butter (feel free to use peanut butter instead)

-1-2 tsp. maple syrup

-pinch of sea salt (to taste- I found they tasted better if the filling was a little more salty)

Directions: 

For the chocolate, place the coconut oil, cocoa powder, and maple syrup in a food processor. Blend until smooth and well-combined.

Using paper candy cups, scoop 1 tablespoon into each mini muffin tin cup. Cover the tin with plastic wrap and put in freezer for 1-2 hours. Keep the remaining chocolate mixture at room temperature. 

Combine the almond butter, maple syrup, and salt in a bowl. When the chocolate has hardened, spoon the almond butter mixture into the cups and flatten with a small spoon. I found that I preferred more almond butter than less, so put in as much as you want. Then spoon enough chocolate on top to cover the almond butter. Put the chocolates back in the freezer for about an hour. At this point I had a hard time not taste-testing my creations before the hour was up… and they were still delicious! But if you want the almond butter to be harder you should let it really sit in the freezer for a good hour. 

These are great for a summer snack or dessert. They are so refreshing and cool, and they literally melt in your mouth. But beware. 

These are addictive. 

Chocolate Mousse Cake

To anyone out there who may read this blog, it's been a while, hasn't it?

I'd like to offer a valid excuse, but I really don't have one. But I do have something that I think might make up for my lack of posting. 

It's a cake. One that's made of chocolate mousse. Yeah.

My sister, Joanie, and I were biking through Mount Pleasant, South Carolina about a month ago, and we happened upon this cute little bakery called Kudzu. Now Joanie also has allergies to gluten and dairy, so she was looking around for something that might suit her. Then she saw it. A gorgeous, moist, rich-looking Chocolate Mousse Cake. We were shocked when the baker told us it had NO dairy or gluten in it! 

So Joanie bought it, and of course I pursuaded her to let me have a bite (or three). Let me tell you, we were not dissappointed. It tasted just the way it looked. Rich, dense, moist… 

I swore that when we got home I would find the recipe and make it for my birthday cake.

Well, here it is. 

Now I know I told you these recipes were going to be sugar free. I am aware that this one is not. But it was for my birthday, so you gotta cut me some slack. I'm sure there are ways to use sugar substitutes, but I didn't experiment with any. But for those with dairy and/or gluten issues, you are good to go! (I promise those sugar-free recipes are coming soon.)

Enjoy this treat!!

Chocolate Mousse Cake

(serves 8)

Ingredients:

6 eggs, separated

2/3 cup sugar

6 oz. bittersweet chocolate chips

3 Tablespoons strong, brewed coffee 

1 Tablespoon of brandy

Cocoa powder for garnish

Directions:

Preheat the oven to 350 degrees. Butter a 9-inch spring for pan (or lightly spray with oil).

Use a double boiler to melt the chocolate with the coffee. Stir occasionally.

While the chocolate is melting, beat egg whites in a medium-large bowl until they form stiff peaks. Set aside. 

Next, beat the egg yolk and sugar until light and fluffy.

When the chocolate is melted, remove from heat and stir in the brandy.

On low speed, beat the chocolate mixture into the sugar and egg mixture until thoroughly combined. 

Fold in the egg whites gently, making sure they are fully incorporated. 

At this point, I let the batter sit in the refrigerator to firm up a little. After about 30 minutes, pour 2/3 of the batter into the spring form pan. Keep the rest of the batter in the refrigerator. 

Bake for about 20 minutes. Turn off the oven and leave the cake inside for about 5 more minutes. 

Next, transfer the cake to a cooling rack, keeping it in the pan to cool for about 1 hour. This allows the center of the cake to settle and the edges to crack, forming a slightly higher rim. 

After it has cooled, loosen the cake by running a sharp knife along the inside of the pan. Remove the sides of the spring form pan. 

Spread the remaining chilled batter evenly over the cake. Let the cake chill for about an hour in the refrigerator before serving. 

When you're ready to serve, run a sharp knife along the bottom of the cake pan to loosen it. Then, carefully slide the cake onto a platter. Garnish by sifting cocoa powder over the top of the cake. I like it to be a nice, thick layer of cocoa powder. 

Optional garnish: Whipped cream, berries, and chocolate curls. 

Banana-Mango Smoothie

I found a bag of frozen mango in my fridge the other day, and ever since then I've been craving something with mango. So yesterday for lunch I decided to make this banana-mango smoothie. It's like having a little tropical beach party in your mouth. Actually, it was SO tasty that I scarfed it down before I realized I forgot to snap a picture. :( But don't worry, I made it AGAIN this morning and took pictures this time. So you all can get a nice visual.

 This wonderfully refreshing drink is perfect for an easy breakfast or it could make a great dessert! Obviously, you could have it for lunch too, because that's what I did.... However you choose to have it, this drink will not let you down.

Banana-Mango Smoothie:

Ingredients:

1 1/2 cup frozen cubed mango
1 cup frozen banana (sliced)
2/3 cup coconut milk (from a can)
1/4 - 1/2 cup shredded coconut (this is optional but it REALLY amps up the flavor)
1-2 Tablespoons lemon juice

Directions:

Place mango and banana in food processor (or blender) and blend until moderately smooth. Add the coconut milk, coconut, and lemon juice and blend until smooth or desired consistency. Add milk, coconut or lemon juice according to your liking.

This recipe serves about 2 people, depending on how big your glass is :)

Braised Short Ribs

(original recipe from Smitten Kitchen)

I served this the other night for my family. They loved it. My dad told me to add this to the list of "keepers." When I told him I'd already made it once before, he just repeated, "Add it to the list…" :)

I found this recipe on Smitten Kitchen-one of my all-time favorite food blogs. I've gotten so many recipes from her, and every single one that I've tried has been incredible, so definitely check out her blog! I've made some pretty significant changes, not because I didn't like her version, but simply out of necessity. I didn't have all the ingredients. And I wanted to add tomato paste. 

This is a really simple recipe. It takes a while to cook, but very little time to prepare. And the results make it totally worth it. 

Serves 4 to 6 people

6 beef short ribs

1 Tablespoon plus 1 teaspoon thyme leaves, and 4 whole sprigs thyme

1/2 cup extra-virgin olive oil

1 diced onion

1 large carrot, diced

1-2 celery stalks, diced

2 bay leaves

2 Tablespoons balsamic vinegar

2 1/2 cups hearty red wine

6 cups beef stock

Kosher salt and freshly ground black pepper

3-4 Tablespoons of tomato paste (to taste. I basically just spoon it in until it's how I want it)

Directions: 

Season the short ribs with 1 Tablespoon thyme and cracked black pepper with hands. Coat well. These can be refrigerated overnight, but I usually do this right before I cook them. If you refrigerate them, let them sit out for 30 minutes before you want to cook them so they come to room temperature. After 30 minutes, season them on all sides with generous amounts of salt. 

Preheat oven to 325 degrees F. Next, heat a large Dutch oven over high heat for 3 minutes. Add in enough oil to brown your ribs, and wait until the pan is almost smoking. (I got a lot of comments from my family members about smoking up the entire house--woops!). Place the short ribs in the pan and sear until browned on the three meaty sides. Don't rush this process. Do it in batches if you need to-this can take between 15-45 minutes. For me it took about 25-30 minutes. When they are browned, set aside on a plate to rest. 

Turn heat to medium, add onion carrot, celery, thyme sprigs and bay leaves, and stir with a wooden spoon. Make sure you scrape up all the crusty bits. Cook 6 to 8 minutes.

 When the vegetables begin to caramelize, add the balsamic vinegar and red wine. Turn heat to high and let the liquid reduce a little. Then add the stock and tomato paste. Stir it to make sure there aren't "chunks" of tomato paste floating around. Let it come to a boil. Next add the ribs, arranging them so they lie flat (bones up) in a single layer. The ribs should be almost submerged under the liquid. 

Cover the pan tightly with aluminum foil and secure the lid on top. Braise in the oven for about 2 hours (The original recipe says 3 hours, but I have found that they turn out perfectly in 2).

Use a paring knife to make sure the meat is done. The meat should yield easily. 

These are great served over mashed potatoes, and make sure you spoon lots of the sauce on top! Enjoy this little taste of heaven!!

Hello, people of the Internet. Seeing as this is my very first post, I thought I would explain a little bit about myself and the purpose of this blog.

I love food. Let's just make that very clear. My food must be delicious. I don't want to eat bland, tasteless meals, and I certainly have a sweet tooth. However, my love for tasty things has gotten me into trouble. You see, my body doesn't get along with certain food groups - specifically grains, dairy, and sugar. They cause all sorts of problems for me, including skin issues, a rumbling tummy, excessive cravings (for sweets, mostly), fatigue, headaches... You get the picture. Since eliminating grains, milk products, and processed sugar from my diet, I have experienced so much improvement that I never want to go back to my old way of eating. I won't lie, in the beginning it was incredibly difficult not to eat fresh, homemade bread and key lime pie and cookie dough and coffee ice cream and linguine with clam sauce. Yeah, those are all delish. But after some significant struggle and determination, I've come to realize that these limitations in my diet are really a blessing. The food I eat now is so healthy, fresh and really yummy! There are so many innovative ways to make great food (ever heard of cheesecake made with cashews?), and I would never have found some of my favorite recipes if I could still eat that old junk. Now I get to enjoy first rate, healthy food and share it with you!

Rarely do I follow a recipe exactly as it is written, so many of the ones you find here will have slight (or huge) changes from the original recipe. But no matter what, I will only post it if I believe it deserves to be shared. You won't find mediocre fare here, because I just won't settle for that.

Here's a sneak peak of what's to come!
                                           
                                           Braised Short Ribs