Airy, delicate and just barely sweet, this butternut squash souffle is a wonderful fall/winter side dish.
Since I’m too lazy to separate the eggs, whip the egg whites and fold them into the mixture, this butternut squash souffle doesn’t puff up a lot in the oven, but on the flip side, it also doesn’t deflate when you take it out of the oven. Leftovers keep well in the fridge for several days – gently heat in the microwave prior to serving. Click for the recipe
Beef jerky is one of my favorite snacks, but it’s very difficult to find commercial beef jerky that isn’t made with soy sauce and sugar. Most beef jerkies contain quite a few carbs per serving, in addition to an insanely high amount of sodium. This homemade beef jerky is not only tastier than commercial versions, it’s also made with no soy sauce and no sugar.
It’s a very simple, easy beef jerky recipe that doesn’t even require marinating the beef prior to drying it in the oven. It’s so good, I now make it once a week for our family of four, and it doesn’t even last an entire week. The only drawback to this homemade beef jerky: it should be kept in the fridge (although placing it in a ziploc bag and carrying around for an hour or two before you eat it is probably fine). Click for the recipe
These delicious Asian-style spare ribs are slowly cooked in a slow oven, lovingly basted with an Asian-style marinade, until they reach tender, caramelized, sticky perfection. Click for the recipe
These delicious no-bake breakfast bars are made with coconut oil, almond butter, and shredded coconut. The chocolate is optional, and delicious. I don’t sweeten these bars at all, but they are naturally and mildly sweet from the coconut and the almond butter, making them very appropriate for breakfast. Click for the recipe
I love the flavor of these Asian meatballs. The meatballs themselves are delicious. The Asian-style glaze is delightful – sticky, just a little sweet, and very flavorful. Serve these Asian meatballs over rice, cauliflower rice, or spaghetti squash. Click for the recipe
You need to make this spaghetti squash recipe NOW. Buttery, cheesy and garlicky, it’s so good, and so close to the experience of eating real buttered noodles, that it’s now my favorite way to make spaghetti squash. Click for the recipe
Oxtail (literally,the tail of an ox cut into pieces) is rich in glucosamine, glycine, marrow and collagen. These nutrients help form bone cells, connective tissue and collagen, which makes oxtail stew a great choice for joint and bone health.
Oxtail meat is tough and bony, but slow cooking it allows the meat to become very tender and the fat to soften and melt. I get oxtail at my local Whole Foods, it’s readily available in the meat department. It’s also available online. If you like slow-cooked, rich and aromatic beef stews, I think you will love oxtail stew. Click for the recipe