Item– I have now gone more than a week without sugar. I may be homicidal. Or PMS-ing. They’re kind of the same right?
Item– I’m heading home this weekend for some much needed time with some girlfriends. I’m looking forward to food, wine, laughter and tears. And more wine.
Item– I ordered a swimsuit last week that should be here any day now and I’m actually excited about it.
Item– I’ve started looking into adult swim classes to improve my stroke as recommended by Sara at Loving on the Run. Next round of classes start in Early January so for now I’ll be taking advantage of the open swim times.
Item– I have started searching for Sprint (mini) triathlons after reading blog posts like these from Beth at Shut Up and Run. She’s a freakin’ Ironman! Or Ironwoman, I’m not sure what the politically correct title would be in this situation. If you’re not reading SUAR you should be. She talks about farts, crapping yourself on a run and peeing down your leg … I found her blog when I Googled “Why do I need to poop when I run. I have a serious Girl Crush on Beth.
I have been reading Grain Brain and wanted to try the recipe for Short Ribs located at the back of the book but didn’t have any beef ribs in the freezer. I did however have plenty of lamb ribs (perks of having a shepherd husband) so I modified a few of the ingredients in the recipe to compliment the lamb.
Succulent Lamb Ribs
- 4 medium yellow onions
- 3 carrots
- 6 stalks of celery
- 3 cloves of garlic (I added more)
- 1 cup almond flour
- 1 tsp salt
- 1 tsp pepper
- 2 lbs lamb short ribs
- 3 tbsp tomato paste
- 1 bottle red wine (I used a Merlot/Cabernet blend)
- 2 tbsp Balsamic vinegar
- 2 tbsp dried rosemary (I didn’t have fresh but would have preferred it)
Coarsely chop onion, carrots and celery. Mince garlic. Set this aside. In a large bowl combine almond flour, salt and pepper then dredge the ribs in it. Heat olive oil (or coconut oil) in a large dutch oven, brown the ribs and set aside. Add onions and garlic to the pot and saute until translucent. Add carrots and celery, cooking until slightly softened. Stir in tomato paste and return ribs to the pot. Add wine and bring to a boil. Once boiling turn heat down to a simmer and cook on stove top for 2 1/2 hours stirring occasionally. Add Balsamic vinegar and rosemary and simmer another 30 minutes.
I served this with Cauliflower “couscous” and shredded brussel sprouts sauteed with bacon, cashews and lime zest. The “gravy” from the red wine was amazing and if I wasn’t reading Grain Brain I would have loved to sop it up with some crusty sourdough bread.
The recipe was more than enough for the three of us and when I make it again I will be cutting the recipe in half leaving a half bottle of wine for me to drink while it’s cooking away on the stove. Bonus!
Have you read Grain Brain? Wheat Belly? What are your thoughts?
Would you tackle an Ironman if you had the opportunity? What type of races are on your “bucket list” for 2014?