VIDEO MUSTARD SPANISH BEEF CAN USE CHEAP CUTS

ALFREDO SAUCE FOR VEGETABLES

Adopted from Wheat Belly Recipes.

4 tablespoons butter
1 clove garlic, minced
3/4 cup heavy cream
3/4 cup grated Parmesan cheese
1/4 cup grated Pecorino Romano cheese
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
Pinch of ground red pepper
1 tablespoon minced fresh parsley (optional)

Set a large pot of water over high heat. Cook chosen veggie. Drain.

In the same pot over low heat, cook the butter and garlic for 2 minutes, or just until the garlic is fragrant. Add the cream, Parmesan, Pecorino Romano, salt, black pepper, and red pepper. Cook for 2 minutes, or until heated through. Add the veggie and toss to coat well.

Sprinkle with the parsley.

ROAST BEEF

LINK HERE

WEED KILLER

that was a gallon of vinegar, 1/2 cup of salt and about a tablespoon of Dawn liquid dish washing soap....

APRICOT MUFFINS

SANE MUFFINS

EGGPLANT LASAGNE

fat head

SABICH (Iraqi-Jewish eggplant salad)

This is a keeper from the Gluten Free Girl and the Chef. I love these middle eastern recipes. I can imagine it as a delicious side dish or just as it is with extra egg to boost the protein.

Don't you just love the way Shauna writes. I must begin to collect their books as I'm sure I'll enjoy having them around. My next Amazon order is growing too fast. My only problem with buying the Ahern's books is that they bake. They bake a lot with gluten free flours. I am more interested in protein and veggies but there are plenty of those too. It's Shauna';s love of good food and her way with words that delight e most of all.

Can't wait to try Sabich out and we have eggplant growing so I'll be able to use my own harvest.