Ginger Miso Filets

Ingredients

4 beef tenderloin steaks (filet mignon), cut 1- to 1 1/4-inches thick

Sea salt and freshly ground black pepper

2 tablespoons extra virgin olive oil

⅔ cup rice wine

2 tablespoons white miso paste

2 tablespoons Liquid Aminos

2 tablespoons butter or Ghee

1/4 cup thinly sliced green onions

1 teaspoon grated fresh ginger

Toasted sesame seeds

Directions

1. Season beef generously with salt and pepper. Place on a plate. Chill, uncovered, for 2 hours. Remove and let stand 30 minutes. Heat a heavy 12-inch skillet over medium-high heat. To check when hot enough, add a large drop of water (1/8 teaspoon) to the skillet. When it rolls around the pan like a bead of mercury it is ready. This will take 2 to 3 minutes.
2. Remove from heat; add oil. Swirl to coat bottom of skillet. Return to medium-high heat. Add beef. Cook for 5 minutes or until a crust forms (be patient; the beef will release when it’s ready to be turned). Turn and cook for 2 to 4 minutes more or until done (135°F).
3. Remove beef from skillet to a clean plate; cover loosely. Remove skillet from heat. Carefully add wine, miso, and liquid aminos (mixture will spatter). Return to heat. Bring to boiling, stirring to scrape up browned bits and whisking to incorporate miso. Remove from heat. Whisk in butter, green onions, and ginger.

Recipe adapted from big.com 

Crockpot Stuffed Meatloaf

Ingredients

FOR THE MEATLOAF

1.5 pounds lean ground beef

1 cup gluten free breadcrumbs

1 small yellow onion, shredded

3 cloves garlic, minced

1 teaspoon Italian Seasoning

1 teaspoon salt

1/2 teaspoon fresh ground pepper

1/2 teaspoon ground mustard

1 egg, lightly beaten

1/2 cup unsweetened almond milk

2 tablespoons Worcestershire Sauce

8 ounces part skim shredded mozzarella cheese

FOR THE GLAZE

1/3 cup barbecue sauce

2 tablespoons sugar free ketchup

2 tablespoons honey

1 tablespoon Worcestershire sauce

1 teaspoon Sriracha sauce

chopped fresh parsley, for garnish

Instructions

1. In a large mixing bowl combine ground beef, breadcrumbs, onions, garlic, Italian Seasoning, salt, pepper, ground mustard, egg, milk, and Worcestershire sauce. Mix with your hands until combined, but DO NOT overmix.
2. Divide meat in half.
3. Press one half of the meat into the bottom of the slow cooker.
4. Spread shredded mozzarella down the center, leaving about 1/2 inch space around the sides.
5. Top with remaining meat and shape it into a loaf, and press around to seal the edges. Set aside.
6. In a small mixing bowl, whisk together the barbecue sauce, ketchup, honey, Worcestershire sauce, and Sriracha sauce.
7. Brush half of the glaze over the meatloaf. Reserve the remaining half for later.
8. Cook on keep warm all day or low for 6 hours.

Crockpot Ribs

Ingredients

4.5 pounds boneless beef or pork ribs

2 cans Dr. Zevia soda, divided

3/4 cup BBQ sauce (gluten free and low sugar)

Instructions

1. Place ribs in the bottom of your slow cooker, pour 1 can of soda over them. Cover and slow cook for 7 hours on low or 4 hours on high.
2. Preheat oven to 400 degrees. Cover a cookie sheet with foil then place a wire rack over the top.
3. Combine 3/4 cup BBQ sauce with 1/2 cup Dr. Zevia soda.
4. Carefully remove the ribs from the slow cooker, placing on rack. Brush tops with sauce. Bake for 15 minutes, flip and brush other side. Bake 15 minutes more.
5. Serve remaining sauce at the table.

Crockpot Pork Lion

Ingredients

2-3 lb pork loin trimmed of excess fat

8 cloves garlic minced

1/4 cup liquid aminos

1/2 cup coconut sugar

1 23.5 ounces can pineapple chunks with juice

Instructions

1. Add the pork to the slow cooker, rub with garlic. Add liquid aminos and pineapple chunks with pineapple juice to the slow cooker. Distribute the coconut sugar evenly over the top of the pork.
2. Put the lid on the slow cooker and cook on low for 4-6 hours, for a soft pork loin, that can still be sliced.
3. Cook on keep warm all day.
4. Serve and enjoy!