Tag Archives: atkins

Lettuce Shell Tacos

So simple a post isn’t even needed.

In fact you don’t even need to read these words because you have everything you need from the title.

These days I actually go for simple over any casseroles or chocolate fudge crumb bars by All Day I Dream About Food (with an added self twist of blackberries stuffed into the gooey fudge center).

 Most of the time I salt some meat and gently cook it. Then I pair it with a veggie cooked in the meat juice and drizzled in oil or finished with butter and a touch of salt. Maybe I’ll add cumin if it’s a funky night.

Honestly, going to the trouble of cooking beef in taco seasoning and chopping up tomatoes and then having to open a sour cream container and plop it over the meat sounds like too much. Then you have to figure out how to use all that sour cream before it goes bad.

Some days though I want extravagance in my mouth and tacos are my old school Ainsley favorite. I’ve graduated but just up to lettuce being the shell instead of a topping.

Cons: No crunch and messier

Pros: Get more flavor and lettuce has way more vitamin A than a shell

P.S. please don’t make this healthier with the idea of kale tacos. That’s too far.

 

Lettuce Shell Tacos

Ingredients:

Head of Wide Lettuce Leaves

2 T Avocado Oil (or other)

1/2 to Full Pound Ground Beef (dependent on amount of people)

Taco Seasoning (DIY)

Your favorite taco toppings (I prefer cilantro and sour cream these days)

 

Directions:

  1. Cook beef until brown then add the taco seasoning with the oil and mix thoroughly
  2. Spoon the meat into the lettuce shells.
  3. Add toppings as desired.
  4. Either save the rest of the head for a salad the next day and use leftover meat or make into a salad to go with the tacos.
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Bacon and Celery Root Egg Skillet

Bacon and Egg Skillet MLM

 

Didn’t even get the word leeks to fit into that fully stuffed title.

This casserole/skillet will leave you just as deliciously filled and nutritiously plump. Oh wait, it’s low carb and keto friendly so plump is never on the menu. 

Eat delicious foods that keep your body at a weight losing detox is the slogan of the keto world. We up those fats and cut the carbs to where every bite is fully sweetened with only the subtleties of food flavor.

This skillet cuts potatoes and instead uses celery root. I use this veggie wonder of low carb nighthood to make up for the lack of potato in my life all the time. At this point the potato seems dull in comparison to my favorite veggie. I cut it into fries and just fry them in a cast iron with salt and oil. I put them into stews and even spiralize them into soups. Celery Root even freezes well. What more could you ask of nature? Celery root’s main awakening into my mental food cookbook happened after having them in this celery root chicken and mushroom alfredo. Once you go celery you never go potato again…except when you twin brings home leftover BBQ stuffed into a potato and you really want that BBQ?

Holidays just make carbs  soooo accessible. I miss the keto feels of mind clarity and body readiness though, so I’m kickstarting back into the low carb world with this skillet.

The celery root has more crunch to it’s munch than the easily softened potato, but I love how the root gets soft and absorbs up all the flavor you can offer it, but still keeps some of its crunchy texture. The longer you cook it the softer it gets, but I recommend cutting a few strips off before making this dish and eat a piece raw, a piece raw and salted, and a piece that’s been cut into a fry shape and heated in the skillet for about two minutes on each side. That way you get to fully experience what this root can offer you.

Bacon and Celery Root Egg Skillet.jpg

 

Ingredients:

4 Strips Bacon

7 Eggs

1/4 Teaspoon Salt

1/4 Cup Coconut Butter

1 Cup Celery Root (chopped or sliced)

1/4 Cup Chopped Leek Leaves (optional)

Directions

  1. Preheat oven to 200 degrees.
  2. Cook the bacon mostly through and then set aside (will finish cooking in skillet).
  3. Pour about two tablespoons of the grease into a tiny saucepan and gently melt it with the coconut butter.
  4. Beat the eggs and then add in the celery root, leek, and chopped bacon.
  5. Cook over medium heat for about three minutes and then pour the melted coconut butter and bacon grease over the eggs.
  6. Transfer the skillet to the oven to finish cooking for about 10-15 minutes. I like my eggs barely cooked through so if they taste undercooked just pop them in for about five more minutes. Avoid overcooking though because they start to taste hard.

 

 

Make it paleo by foraging for it outside. You could even hide it and let your friends find it for ultimate cavemaning. Tools required: Spatula.

Foraged Skillet

 

Cocobutter Clove Cookies

The bitter burst of winter clove is tamed into a bursting warmth of earth flavor in these coconut butter, pumpkin and clove cookies. 

I entered a cookie swap this year as a way to insert this little blog into the world. It is growing up and I think it is time for a coming out shindig with clove dresses and cookie hair pieces. There would be top hats with an extra brim in the form of a bowl that you could go around with while party people snatched up cookies at their mouth’s desire. 

You might think in your sprog that a little low carb and paleo human could not be part of a cookie swap, but it worked out super well. I was sent delicious almond cookies, ginger snap cookies, and some other cookies that accidentally fell to the ground after my roomies dogs figured out how to knock them from the table. 

Cocobutter Pumpkin Cookies

I can’t wait for the day where food has no labels but for being food. I can add so many diet labels to these when in reality all they are is coconut butter and pumpkin sweetly molded together with a burst of clove. So simple and yet so bold.

When only going for the qualitiest of ingredients one must learn how to be simple with recipes.

Even adding salt can flow out the pennies from your wallet, but when every ingredient is delicious you also get the best flavors. There is no compensation or need to hide any ingredient. Instead you can feature the ingredients and let them burst into yours and your guest’s mouths.

Coconut butter is a newer trend and is still costing a pretty penny to purchase, but making your own is super easy if you have time and a food processor or blender. You could also use a nut butter for these if you don’t feel like venturing into the delicious land of the coconut. Coconut lends a delicious level of sweet that is so natural you’ll want to turn into a cavewoman. There is no point to adding sweetener when you have the coconut. If you’re scared to venture out then you can go ahead and add the coconut sugar or honey, but I suggest trying them without it and sprinkling some on top if you change your mind. That way you get to try them without the sweetener but can still safely add some if you change your mind.

These cookies are also low carb, vegan, egg free, vegetarian, paleo, AIP friendly, Paleo friendly, gluten free, grain free, sugar free, nut free, and fodmap friendly. Serve these up at any party without fear, just don’t forget the brimming cookie top hats. 

 

Yield: 2 Dozen Cookies

Ingredients:

Cocobutter Cookies Ingredients.jpg

1 Cup Coconut Butter (DIY)

1/2 Cup Pumpkin Puree (DIY)

2 Teaspoons Cloves, Crushed into Tiny Bits (or pre-ground cloves)

Whole Cloves (1-2 per Cookie)

2 Tablespoons Coconut Sugar or Honey (optional)

Directions:

  1. Preheat the oven to 200 degrees for a slow bake or 350 for a quickie.
  2. Beat, or use a fork, to combine the cocobutter and pumpkin.
  3. Crush fresh cloves in a mortar and pestle into coarsely ground.
  4. Beat together the cloves and coconut sugar with the cocobutter and pumpkin.
  5. Lay the cookies out on a sheet. Since there are no lifters the size you make the cookies is the size they will turn out.
  6. Bake at 200 for 45-50  minutes or 350 for 12-15 minutes.
  7. Mouthgasm.

 

Visual Tutorial

  1. Preheat the oven.
  2. Beat the pumpkin puree and cocobutter together.
  3. Crush the cloves up:

Crushing Cloves

4. Combine all ingredients and then lay the cookies out onto a baking sheet:

Cookies on pan MLM

5. Press one or a couple of cloves into each cookie:

Cloved Cookie Sheet.jpg

 

 

 

Cocobutter Clove Cookies

Cocomilk (Coconut Milk) Recipe and Guide

Cocomilk Final

If you are looking for the freshest tasting coconut milk bliss then you have come to the right words. I’ve scoured the Internet cookbook, (basically food blogs) and realized there is a need for another coconut milk tutorial. When making a blog post I try to keep with ideas that are new and contribute to the world of food, rather than retell food stories that are already on the Internet or in books, and honestly there are a lot of coconut milk tutorials already all over the Internet’s pages.

 There are many cocomilk tutorials that get the basics down, but I have a few personal tips and tricks that will be valuable to your coconut milk making experience.

1.   Coconut Flake Size Matters

2.   Use Just Beneath Scalding Water (110 degrees is optimal)

3.   If You Use This Milk In Recipes Be Sure to Use the Cream

4. Vanilla Changes Everything

5.   Drink or Bake with Within Three to Four Days

6.  Use the Coconut Pulp

7.  Use a Wide Mouth Container for Storage

Raw Cocomilk

1.   The first tip is that the size of the coconut flakes matters. Obviously tiny shredded coconuts will be packed into a cup and have more coconut volume than large flakes, but I didn’t realize this until making coconut milk with the same ratio of large coconut flakes to small flakes. The result was a pretty watery milk that didn’t compare to the full on mouth bliss I’d come to know. My mouth already knew what full tasting coconut milk was, and thus could not be deceived by this coconut watery perpetrator of mouth lies.

Measuring the coconut out into grams would be an excellent way to get the right ratio for this milk, but I do not have a scale and I’m sure a lot of others don’t either. So cups it is (to be updated in the future with grams once I get a scale).

2.   You definitely want to use warm water when you make the milk because room temperature water causes the cream to stick to the edges of your blender. If you do use room temp water by accident then just use a plastic thingy to scrape out the coconut cream and add it to your cream or just eat it as is.

3.  When using this milk you really want the fullness of the flavor to come through.  The delicious fat of the milk solidifies to the top of your milk when it gets cold and forms a layer on the top. To get to the milk I just poke a hole through the cream, pour out the milk, and then add some of the cream.

4.   You can easily add other extracts, but vanilla harmonizes with coconut like a melody of a goddess.

5.   You will easily be able to smell when this milk goes sour, and it happens really quickly. This also means the flavor is incredibly fresh tasting if you consume it in time, and it will be hard not to anyways 😉

6.  I let my bag hang outside overnight and turn it into cocopulp crackers, or just use it for texture in fat bombs. There are tons of other uses for it though, such as the ones found in this word.

7.  I save up old containers and use them to store my coconut milk, apple cider or kombucha. The old Trader Joe’s jar is actually perfect for this. Use glass containers for warm liquids, but plastic is fine once they are room temperature or cold.

 

 

Ingredients:

Ingredients

1.5 – 2 Cups Shredded Unsweetened Coconut

or

3-3.5  Cups Large Flaked Unsweetened Coconut

4 Cups Barely Scalding Water/ 110 Degrees F (If boiling it could explode out of the blender)

Cheesecloth or Nut Milk Bag (I use this hemp one)

Raw Cocomilk 2

Directions:

  1. Combine your coconut and water in a high speed blender.
  2. Blend on high for a few minutes.
  3. Strain the milk through a nut milk bag (found here), or cheesecloth.
  4. If making more milk put the pulp back in your blender, add more coconut and repeat.
  5. Dry out your cocopulp by hanging the bag outside and either make coconut flour or use the pulp for texture.
  6. Drink within 3-4 days.

 

Expanded 7.

Use Me Bottles

In the fridge your coconut milk will separate and make a cream. You can whip this up for coconut whipped cream, or just add the cream into your morning warm cocomilk. (I do this a lot and just add a dash of vanilla for flavor).

Large Jar

If you use an old bottle with a short mouth the cocomilk winds up hardening and you have to either stab into the bottle with a long knife or heat up the bottle in water on the stove. I do this if I’ve run out of jars. 

Small Bottle

 

Happy cocomilking.

When finished put on fuzzy socks and go take pictures of your epicness outside.

Fuzzy

Low Carb and Paleo Slow Cooker Beef Stew

Raw Ingredients

Beef stew to warm your body and soul as winter fires warm the background.

Stew is a tasty and warm meal you share with your fellow humans, especially with the holidays upon us and friends and families gathering to share their favorite recipes or newly discovered stew ones.

This savory stew feeds a whole slew of people, but can also be reheated and eaten over the week for enticing mouth pleasure just for you. This stew gets even better over time as the flavors get more and more time to mingle. The radishes are the nutrient dense replacement of the potato, and with just a few carrots you get a burst of color without too many carbs to switch you out of keto into hibernation mode.

Food Stare

With the winter cold seeping in through the doors who wouldn’t want to hibernate

Oh yeah, all of us with jobs and school. I’ll remain in keto mode for the rest of the winter most likely, especially with final examinations upon us college kids. I have to spit out my educated words onto papers and bubble in the correct letters in a month or so. Because of this I’ve also been keeping up with my gut flora and having some kombucha or pickled veggies every day. Your gut flora has to be nurtured fellow humans, just feed it what our ancestors have for years and you’ll access the memories of ancient pasts (kind of…not really…with maca I do hear people chanting around campfires and feel very connected to the cave though).

This soup has no stones, but if you were to eat this stew with Stone Soup cuddled into your lap with the stew next to you and a fire crackling the night sound waves, then you might feel a true soul type of comfort. Also I might have to join you because that is now my fantasy night…kind of. We’d also need avocado brownies and cinnamon spiced kombucha.

The Taste

The meat gets so deliciously tender while still having that rip into it texture we love so much. The radishes lose all their raw bitterness and turn into delicious soft mouth morsels. The quality of your ingredients gets to come out one by one and bite by bite. Excuse me I have some stew to reheat (in either the slow cooker or in the oven).

Beef Stew Raw Ingredients

Ingredients:

For the Meat:

2 LBS Stew Meat (Grass fed and Finished, I trust my local farmer or Wellness Meats)

1 Teaspoon Salt

2 TBS Avocado or EVOO Oil (for frying)

Stew Ingredients:

2 Large Black Radishes or 2 Cups Regular Radishes

2 Tiny Carrots or 1 Medium Carrot

1/2 a Small Onion (Different Carbs in Onions Chart)

1 Clove Garlic, minced

6 Cups Homemade Veggie or Beef Broth (I used a homemade bone and veggie broth)

1 Tablespoon Worcestershire or Coconut Aminos

1/2 Teaspoon Dried Rosemary

1/2 Teaspoon Dried Thyme

Tablespoon Fresh Parsley (optional)

Couple of Sprigs of fresh Rosemary or Thyme (also optional)

Final Beef Stew

Directions:

  1. Let meat rest for 30 minutes because Alton Brown says too (more thorough and even heating essentially).
  2. Coat the meat in salt and rub it in, then sear the pieces in oil until just brown on all sides (do not overcook).
  3. Chop up Radishes both as slices and in chunks for variety. Chop up the carrots and onion too.
  4. Add meat and everything else to the slow cooker and cook on low for 8-10  hours or high for 5-7 hours.

Visual Tutorial

  1. *imagine meat resting and seared pictures here*
  2. Chop up your radishes and carrots into various sized chunks.

Chopped

3.   Sneak a carrot into your oil and then into your mouth.

Carrot Dip

4.   Add all of your ingredients to a slow cooker with some fresh parsley.

Crock Potted

5.  Store your leftover veggie bits in a giant bag to freeze and use for veggie broth later.

Veggie Bits

Tigernut Cereal (Sweetner Free, Low Carb and Paleo)

Raw Eating

Are you ready for adult cinnamon toast crunch?

People generally think cutting entire foods out of staple meals is so scary that all staples no longer fit into your red stapler body and it’s going to burn down. (Office Space reference, if you have not watched it then you have the Internet and thus no excuse not to. You can even leave me to go watch it right now…I’ll miss you though). 

For this body, food has never tasted so mouth dripping blissful. I love the way food feels and tastes going in me, and the energy it gives me throughout the entire day to connect to life in. 

My body no longer has dairy, fruits (except for bursting berries of mouth pleasure, lemons, and lychees), root veggies, sweeteners or most carbs. If you had told the high school energy drink’s laced in sour patch kids Ainsley what she would grow into she would have sprayed you with her specialty sour spray mix (it was marinaded in warheads).

If you meet me back then go ahead and say future me created an AIP cereal recipe on her little blog and watch me plotz all over you in excitement (I loved health even then, just didn’t think 3 energy drinks a day was bad if I still had spinach).

Now my throat burns at even the touch of soda but it smiles over organ meats and maca powder. The first time I tried maca powder there was no bitter, the ancient soul of my body knew it and I swear I heard my ancestors dancing and singing through my head. 

Maca Cereal MLM

It took many years to reach this point, and realizing more and more that I want every ingredient that enters me to benefit this mind. The idea of healthy was never gross to me. In fact, with those Monster energy drinks, or if I was feeling classic and cigar minded Red Bull, I would often still eat spinach at the dinner table. At first the stuff was gross, (as it is supposed to be as a bodily defense mechanism against poison) but eventually I favored it to most other foods. My body adapted and accepted every fiber of that green leaf. I also loved eggs, bacon, fruits in high abundance, cottage cheese, sauerkraut, and kale.

AIP Cereal MLM

Now I still eat eggs, bacon, berries, and have just added a much larger range of veggies to my taste bud reservoir.

All of the above words are meant to be encouragement for if you are looking at/wanting to change lifestyles, or have learned that you have to. Despite where you are in your food journey it is possible to change it and feel incredible while doing so, with amazing foods just waiting to be inside you.

Auto Immune Paleo (AIP) is an allergen free approach to the paleo diet and is used to cure chronic illnesses. The ones I care about are of the mind. To cure yourself of malfunctioning connections that lead to ADHD, depression, OCD, anxiety, suicidal thoughts, autism and all of the other mind illnesses there is ‘no cure’ for. All mental disorders actually can be seen, just in the brain, and most have nutrient deficiencies already scientifically linked to them.

Food was the only thing that cured them for me and the mental lack of control comes back every time I cheat.

It cuts out everything your body might be allergic to or is allergic to. This diet would make an incredible elimination diet if you’re looking to see what foods work for you. The elimination diet is a simple concept of cutting out the foods your body might not accept for a week and then bringing ingredients back into you one by one to see how you react. Easy concept but hard to do. Well welcome to AIP. Here is the list of what it cuts out though: From http://www.thepaleomom.com/autoimmunity/the-autoimmune-protocol

 This list is probably the most extensive one I’d ever seen of foods to cross out. Actually keto was probably just as extensive but I’m too used to it to remember now.

Luckily there is a great new flour that is AIP friendly and is splurging out all over the blogger world. Tiger Nut Flour is the newest flour to cross them all. It is actually a root vegetable and is perfect for the primal mind since our East African ancestors used them as a staple part of their diet according to a recent Oxford study. This post is long enough though so if you want to know more about the tiger nuts click here.

My favored thing about the tiger nut is that the nut is so sweet you don’t need to add any sweetener to your recipes. For added sweetness you can simply add more raspberries or blackberries to this delicious cereal. 

To Be Edited By Abbey

The Taste

This cereal is so delciious to the human taste buds that my very picky twin said it was ‘really good’. Yeah. We actually fist bumped after I squeed in delight and she smiled as she chewed it more. Abbey is basically the person that tells me I’ve gone too creative in a recipe. Oddly enough this recipe is among the most creative when it comes to ingredients.

I personally love the stroke of maca into the flavor and the crunch of the cereal is exactly like cinnamon toast crunch pieces. Oh I’ll have to make a cinnamon toast crunch version soon. That and Frosted Flakes used to be my favorite.

Inspired by The Primitive Pallet Hazelnut Mocha Cereal:

dsc_0537

Ingredients for Tigernut Flour Cereal

1/2 Cup Goldeen Flax Seed Meal

1/4 Cup Tigernut Flour (?)

1/4 Cup Hemp Seeds (?)

2 Tablespoons Maca Powder (?)

1 Tablespoon Ceylon Cinnamon (?)

1/2 Cup Full Fat Coconut Milk (Make your Own)

1/4 Tsp Vanilla

1 Tablespoon Coconut Oil (melted)

Best served with coconut milk <(^_^)>

AIP Cereal MLM

Directions:

  1. Preheat the oven to 200 for a slow bake or 300 for a quickie…ish. (30 minutes baking vs 1 hr 20 minutes for longer bake. I prefer the long bake for consistent heating).
  2. Combine the dry ingredients into your food processor and pulse a few times.
  3. Add the wet ingredients: vanilla, melted coconut oil and coconut milk. Process until a dough forms, scraping down the sides when needed.
  4. Spread the batter out across a silipat baking sheet. The longer the dough sits the firmer it gets. I used coconut oil to spread it out evenly with no holes and as thins as you can get it.
  5. Bake for 1 hour and 20 minutes at 200 or bake at 300 for 15 minutes then drop the temp to 250 and bake another 15 minutes.
  6. Take cereal out of the oven and cut into bite size pieces. A pizza cutter works perfect. I used a sharp large knife because I don’t have a pizza cutter.
  7. If any of the pieces are still poofy and don’t automatically break with pressure, bake them again at five minute and keep on checking every five minutes after (you don’t want to burn them).
  8. Turn off the oven and put the pan back in for 1-1.5 hours for maximum crispiness.
  9. Let cool (takes about ten seconds of blowing right out of the oven) before eating.

Visual Tutorial

Pulse your dry ingredients together in a food processor. Add the wet ingredients and pulse until it turns into a batter, scraping down the sides once or twice. Spread the batter onto a silipat with as few holes as possible:

Spread the Batter

Use oil if it begins to stick to your hands:

Oil to cereal time

Bake at 200 for 1 hour and 30 minutes or at 350 for blank

Remove from oven and cut into shapes (a pizza cutter works wonders but I just used a sharp large knife.

Cut Cereal Shapes

Stick the cereal back in the oven and turn it off so they completely dry out. This takes about 1-1.5 hours.

Once dry make all of the pieces cereal size with your hands and then put them onto a board and bring them outside:

DSCN0755

Let Nodame sniff but not eat, she is not human:

Nodame

Maca Cereal MLM

Nutrition Breakdown per 3/4 Cup

Tigernut Cereal (6 Net Carbs Per Serving)

Calories: 222.2

Total Fat: 17.6 g

Potassium: 159 mg

Total Carb: 13.3 g

Dietary Fiber: 7.2 g

Sugars: 3.3 g

Protein: 6.5 g

DV: Vitamin C 3%, Vitamin B-6 5%, Vitamin E 2%, Calcium 5.2%, Copper: 15%, Folate 5%, Iron: 17.8%, Magnesium 25.5%, Manganese: 2%, Phosphorous: 13.3%, Riboflavin: 2%, Thiamin: 10%, Zing 12%

Hazelnut Cereal (Low Carb/4.2 Net Carbs Per Serving)

Calories: 237.2

Fat: 20.1 Saturated: 8.3 g, Poly 3.3 g, Mono: .5 g

Potassium: 106 mg

Total Carb: 9.5 g

Fiber: 5.3 g

Sugars: 1.6 g

Protein: 7.3 g

Cinnamon Toast Crunch

Total Fat:3.5 g

Saturated Fat: 0.5 g

Sodium 210 mg

Total Carb 24 g

Vitamin A, C, and Calcium 10% DV, Iron: 25% DV

Fall Spices Ox Tail

Ox Tail Strip

Ox tail is the beast mode version of ribs. They give your mouth that delicious and intoxicating fatty moment you can’t deny you love so much. Your caveman stomach is all kinds of Ramona level happy, it’s deep but always beautiful and there just for you. Unless you aren’t Scott Pilgrim…but she may have switched lovers by now anyway

That perfect tender moment of meat with just enough strength that you can pull at it and strings of savory meat fall to your chin.

I find it so enticing that I think of it all throughout my day, just waiting to come home and put it in my mouth. Now that I’ve used up my two pounds and dropped the bones back into my slow cooker with herbs and covered it in water to make some broth  (if you follow this deep wisdom of a redhead then expect liquid heaven, we can all pretend there’s heaven for this), I know how sad it is to live in life without ox tail. 

Raw Ox Tail Mind Lifting Mouthgasms (1)

My tail came from my local farmer and was cancer  free (did you hear about the report from WHO? Processed meat is officially linked to cancer.). She is actually the human who handed me my first package, like the golden ticket to my newly favored cut of meat. I remember like it’s in my memory, a white package stamped with it’s name: Ox Tail, and the price led the bottom of the paper off of the edge. I went home and followed this recipe first. A simple slow cooker Jamaican version that really needed the fresh burst of fresh herbs that my dried ones just didn’t lend.

Since fresh herbs are so expensive I knew I’d have to branch out with my next white package and go for a savory taste. 

I had just used pumpkin spice for my slowly cooked ketchup, pumpkin raw cookie dough, a couple of smoothies and some cookies. You don’t realize how much spice comes in that little container until you try and use all of it. I decided those cinnamon spices tantalized with cloves and allspice had to be used in meat. Those flavors would soak in and bring forth the depths of meat. This randomized decision led in to a fantastic finale that I’m incredibly excited to share with you, whoever you are and whoever you make it for. I’d honestly never cared so much about pumpkin spice until reading about all the immune boosting flavors of everyone’s favorite fall spices: cinnamon, nutmeg, allspice, and cloves all have high levels of magnesium and other things that boost our ability to fight off colds.

These spices are only  beaten by one nutrient source and that’s organ meat. The most nutrient dense food on this planet is organ meat and all of this balanced diet talk is about eating enough nutrients to make up for those we aren’t getting from the most delicious meat there is, organ meat. 

Ox Tail really needs to be marinated for hours before it is ready to be cooked. The meat is very firm. This means that the marinade gets into the meat more than it can get into the more shallow meats. Then you very slowly cook the ox tail because it also takes longer to cook due to its rough nature. This time is very much worth it though once you get to taste ox tail. 

Raw MLM

Ingredients: Fall Spice Slow Cooker Ox Tail


2 Lbs Ox Tail

4 TBS Avocado Oil (or EVOO)

2 Tbs Worcestershire Sauce or Coconut Aminos

Tsp Salt

3/4 Tsp Crushed Cloves

1/2 Tsp Crushed Allspice

1 Nutmeg

2 Cinnamon Sticks

1 Tsp Sliced or Chopped Fresh Ginger (optional)

Leeks: As many as you can fit

After Marinade Ingredients:

1 Tbs Oil

1/2 Cup Coffee or 1/4 cup Pure Cold Brew Coffee (or water)

(without any water added)

3/4 Cups Coconut Milk or Broth

Fall Spiced Ox Tail Mind Lifting Mouthgasms

Directions for Marinade:

  1. Place the oxtail in a large glass container or any container that can hold all of the ingredients (I’ve used a loaf pan before and covered it in foil).
  2. Squeeze lemon juice over the oxtail and discard or chop up the rind into some soda water with vodka.
  3. Rub the salt in with your hands (fair warning: make sure there’s no soap left on your hands after washing or it will leave a soapy taste in your meat).
  4. Pour the oil over the oxtail and the the Worcestershire sauce or coconut aminos.
  5. Add the onions and garlic.
  6. Let marinade in the fridge for about 24 hours or as long as you can.

Slow Cooking Directions

  1. Heat oil in a pan.
  2. Sear oxtail pieces on each side for two minutes.
  3. Put all of your marinade and the oxtail into a slow cooker.
  4. Pour in coffee or pure cold brew.
  5. Pour in coconut milk or broth.
  6. Cook on low for eight hours.

Visual Tutorial

Raw Fall Spices Ox Tail Strip MLM

Put all of the marinade ingredients and the Ox Tail into a large container after rubbing the salt into the meat

and let marinade for 24 hours.

Part One VT MLM

Put all of the ingredients into the slow cooker after searing the meat. Add leeks (not pictured) and cook on low with coconut milk and coffee for eight hours.

Part Two Tutorial MLM

Turn into a cute ox picture:

Fall Spiced Ox Tail Mind Lifting Mouthgasms

As usually this delicious food is paleo, lchf, keto, sugar free, grain free, gluten free, dairy free and nut free. Not that any of that matters when it comes to just enjoying food, because when it comes to organ meat there is not diet but for human connection.

And yes I mostly just said that for Google search purposes 😉