Country Style Pork Ribs with Sugar Free Barbecue Rub

I have to admit: I love barbecue. It is something that I have sorely missed since going Paleo. I am in the process of finding a good barbecue sauce recipe for my teenager because she simply adores barbecue sauce. I had my fiance take me to get barbecue over the weekend because he knew of a restaurant that served barbecue without the sauce all over it, and I was really craving barbecue. Pretty much any sauce out there has sugar in it, which makes it off limits for me.

I found this recipe for a sugar free barbecue rub and decided to try it. I found that the rub has way too much salt! I used to use Emeril’s rib rub and used it very liberally on ribs. So the first time I used the barbecue rub I used it just as liberally as I always used the Emeril’s. I almost ruined the chicken that I tried the rub on.

So I decided to modify the recipe for the ribs, because if there is one thing I don’t want, it is ruined ribs. I had used about half of the rub that I had made, and I added the ingredients for another batch, minus the salt. The results were so phenomenal that I decided to share it with everyone.

Country Style Pork Ribs with Barbecue Rub

The rub:

4 tbsp smoked paprika

2 tbsp black pepper

2 tbsp garlic powder

2 tsp onion powder

1 tsp celery seed

1 tsp oregano

1 tsp salt

Coat the pork ribs in olive oil and apply the barbecue rub liberally over the ribs. Let the ribs sit in the rub with the oil in the refrigerator for at least two hours. Heat the oven to 350 degrees, put the ribs in a metal baking dish, and cover tightly with aluminum foil. Bake for two hours – and then enjoy!

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Spicy Shrimp and Scallops

I found this recipe in the Paleo Diet Cookbook  and I had to try it.

What you need:

2 tbsp olive oil

1 pound raw, peeled, deveined shrimp

1 pound scallops

1 cup cherry tomatoes, halved

2 cloves garlic, minced

1 tsp paprika

2 tsp fresh chopped cilantro

lime juice to taste

cayenne pepper to taste

Heat the olive oil on medium heat in your skillet. Add the garlic and saute for one minute, stirring so that the garlic doesn’t burn. Add the tomatoes and stir, cooking for two minutes. Add the shrimp and cook until the shrimp turn pink. Remove from pan – put them in a bowl – and cook the scallops, about five minutes (or until they are done, whichever comes first). Add the scallops to the shrimp and tomatoes, and stir in the remaining ingredients.

This was a pretty good snack for my fiance and I. The scallops were definitely a treat, but the recipe in the book doesn’t even call for them. I added them simply because he and I both like scallops, and they worked really well. I think that as everything sets the resulting sauce may pick up the subtleties of the different flavors involved; we ate the majority of the shrimp and scallops right after they were done cooking and felt that there was too much lime juice (the recipe called for juice from half of a lime). But when I went back for more, I felt that the flavors had melded a little better.

Days 4 and 5

Day four went pretty good. This was the day that I actually stopped feeling hungry all of the time. Actually, I didn’t feel hungry at all, which worried me. I had leftover tilapia for breakfast, which took a strength of will to get over the mindset that you do NOT eat a dish like this for breakfast! I am pretty well over that mindset now, because the fish has kept me feeling more satisfied over the course of the morning than eggs have. I may be pretty well done with eggs for breakfast, except for occasions when I just want some eggs.

So I got off work early that day, something that very rarely happens, and I went to a Mexican restaurant and had fajitas, even though I didn’t feel hungry. Well, fajitas minus the tortillas, the rice, the beans, and the sour cream. I even told them not to bring out the chips! I felt silly ordering fajitas and asking them to not bring half of the stuff that makes them fajitas, but it was so worth it, with the extra side of guacamole that I ordered. Maybe it was all of that guacamole – I don’t know – but when dinner time came I still didn’t feel hungry. So I didn’t eat dinner. I did, however, go to the gym for the first time in a while with a friend of mine. We had fun working out, and then I went home, did a little homework, and went to bed.

Yesterday was flounder and sauteed vegetables for breakfast. (I am really getting used to the fish for breakfast!) I ended up going to Chick-fil-A with my daughter so that she could do homework before school started and I had no desire for anything there, except for some water. I was very proud of myself about that. Lunch was a salad with roasted turkey breast, olive oil, and some strawberries (strawberries taste really good with turkey, by the way). I’m not really a big fan of turkey, but it was a pretty good lunch.

And then, disaster struck. I was hanging pictures up in my classroom when I fell and rolled my ankle. I have been told to stay off of it all weekend. My boyfriend cooked dinner, which was really good: chicken breasts fried in olive oil with sauteed zucchini and squash.

I had been planning to go to the farmer’s market today so that I could get a lot of vegetables to work with this week, but that plan has gone out the window since I am stuck in bed and off of my ankle for the rest of the weekend. I was also planning to go to the park with a friend of mine so that I could get in some activity this weekend. No such luck. I won’t even be able to go to the grocery store, which is going to make cooking for the next week very interesting. I guess.

Things like this are what usually push me off of the wagon, but I’m liking the wagon so far, so I am going to try very hard to not fall off. Every book that I’ve read has said that when you “cheat” it is a decision – you make a decision about what foods to put into your mouth. I liked that and I try to remember that when I am planning every meal, or when I am tired in the evenings and don’t feel like cooking, or when I am sitting at a restaurant and I am tempted to order something that I don’t need to have. I have been feeling very well with this way of eating and I really want to make it part of my lifestyle, as well as part of my family’s lifestyle, so I am going to make conscious decisions to stick with it and do what it takes to do this right.

Day 3

Day three went okay. I had my huge veggie omelet which did not fill me up, so I went to the store and bought some shrimp from the meat department to munch on. I put the rest of it in my baked tilapia with mushrooms. They got a little overcooked with the tilapia, since they were already cooked, but they weren’t inedible. Lunch was another salad with chicken and olive oil.

Breakfast this morning was leftover shrimp and tilapia, with some sauteed veggies thrown in. It was kind of weird having that for breakfast, but since the eggs haven’t been cutting it I figured that I would try it and see how it goes. I wasn’t really hungry this morning, but I ate it because I really didn’t want hunger to hit in the middle of the morning and there be nothing I could do about it.

Yesterday afternoon was a little rough in that I felt so tired and worn down. I know that this is probably the carb withdrawal flu that I have heard so much about. I’ve never experienced it to this degree, which makes me wonder if there were quite a few things that I was doing wrong on those low-carb diets. I didn’t go to bed any earlier last night, but I’m thinking that I should have because I woke up tired this morning. It is going to be a long day.

Because it is going to be a long day and I’ve had a long week, I plan on treating myself to some fajitas from the Mexican restaurant for lunch – without the tortillas, beans, cheese, and rice, of course. With a side of guacamole, that should hit the spot and perhaps give me enough energy to make it through the afternoon.