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So what was on the menu today? First, I made oxtails for dinner. If you haven’t had it, you MUST. It is one of the most succulent cuts of beef. Extremely flavorful and hearty in the middle of winter. I usually like to make it with Guinness Foreign Extra Stout, but since that would be too high in carbs, I made mine with red onion, tomato, thyme and some lima beans. I didn’t eat much of the beans, but they do add a buttery dimension to the broth, of which you can see a bit in the bottom of my bowl. Alongside, I had sauerkraut and tried buttered peas. I tolerated it very well!
After I make really boney pieces of meat such as oxtails, I save the bones and then at the end of the week, boil them down for a rich stock. In fact, I keep two one-gallon freezer bags in my freezer: One for “eaten” bones; The other for fresh bones (like a chicken carcass or something that has been cooked, but not sucked on — in other words, for stock that I’d use when serving my friends).
I also stumbled upon an awesome book on grain free, sugar free baking. To my surprise, it wasn’t the same old bean flour and rice flour cookbook. It used nuts. Now there are some adjustments that I’d make for purposes of digestibility and to remove some not food suggestions, but it is actually quite easy to do. I’ll explain over the next few days.
About Adrienne Hew
Adrienne Hew is a Certified Nutritionist and the Nutrition Heretic Podcast Host, but is best known online as an author of the Amazon Top 100 Bestseller 50 Ways to Eat Cock: Healthy Chicken Recipes with Balls! Receiving a certificate in Chinese dietetics in 2002 and her degree as a Certified Nutritionist in 2004, she has helped many clients and workshop attendees to decode their own health dilemmas by understanding the inconsistencies in conventional nutritional dogma. She currently resides in Hawaii with her husband and two children.