The first day of the sugar detox went really well for us. We actually eat pretty much according to the sugar detox on a regular basis, so this wasn’t anything new for us. However, the holidays really threw us off. We really allowed for more cheats this year in the way of sugar, some wine, and some dairy. Our dietary indiscretions did not go unnoticed. We both felt a little foggy yesterday, and my day ended with an awful head ache that unfortunately is still with me today.
Despite the sick feelings from our sugar hangovers (if this makes any sense), at the same time we felt extremely good from the clean eating all day. I can almost feel my body sigh in relief that it is being truly nourished again. The highlight of our day was definitely dinner. We enjoyed braised short ribs with a side of roasted green beans. The green bean recipe will be posted tomorrow so make sure you are following along!
We got a late start to the short ribs so I actually cooked them on high in the crock pot for about 5 1/2 hours, when I would have originally cooked them on low for about 8-10 hours. They still turned out amazing, so the high temp and shorter cook time works just as well. This recipe was the perfect comfort food for the snowy evening we had. After dinner we got to bed early, because sleep is extremely important when your body is in recovery. We always aim to get at least 8 hours of sleep in a pitch black room. It makes a huge difference in how our daily lives go. If we aren’t sleeping, nothing else works.
- 2.75 pounds of grass fed beef short ribs
- 3 strips of bacon, crumbled
- 1-2 tablespoons of bacon grease (reserve from cooking bacon, but use extra if you have it)
- 3/4 cup of beef stock (we used home made)
- 8 cloves of garlic, smashed
- 2 tablespoons of smoked paprika
- 1 teaspoon of chipotle powder
- Salt and pepper to taste
- Cook bacon in a cast iron skillet on medium heat until crispy.
- Remove bacon from skillet and set aside.
- Turn heat up to medium high and sear short ribs on either side in the hot skillet, about 1-2 minutes a side. Just enough to get a good brown on them. Sear two ribs at a time, adding more bacon grease as needed.
- Place the first four ribs in the bottom of the crock pot, season with salt, pepper, smoked paprika, and chipotle. Top with 4 garlic cloves, and repeat with the remaining short ribs.
- Top all the ribs with the crumbled bacon, and pour in the beef stock.
- Cover and cook on high for 5-6 hours.
- The meat will be done when it is tender and falls off the bone.