Honey - BBQ Pork Ribs

1 full- rack pork ribs

Rub:
Granulated garlic
Paprika
White pepper
Sea salt
Chili powder
Dry mustard, ground

Sauce:
1/2 c real maple syrup
1/2 c honey, plus a little extra to drizzle on the meat after it's in the sauce
3/4 c water
2-3 T ketchup
2-3 drops dōTERRA ginger oil

2 whole cloves garlic
About 1/4 cup dehydrated onion flakes
About 3 T whole mustard seeds

About 2 T Better than Bullion vegetable base, plus 2 c water

Mix dry rub & rub liberally on the ribs, concentrating especially on the meaty side. Do NOT trim the membrane off the ribs first. Place the seasoned ribs in the crockpot, thick meaty side down. Mix the sauce in the same bowl used for the rub mix & pour over ribs. Sprinkle dehydrated onion flakes & dry mustard seeds over the meat. Drizzle extra honey on the back of the ribs (the side facing up).  Cook on low for 6-8 hours or high for 4-6 hours. Halfway through cooking time, add Better than Bullion base & 2 c water. I got mine started a little late, so I cooked it on high for the first hour & a half, then turned it to low for the remaining 4 hours.

Crockpot Stuffed Bell Peppers

6 large bell peppers
1 pack of kirkland organic ground beef or bison (about 1.3 lbs) - or for vegetarian version, use Morningstar Grillers Recipe crumbles)
2 c cooked wild rice
2 c vegetable stock (I used Better than Bullion)
1 medium onion, diced
2 cloves garlic, minced
1 c diced carrots
2 cups shredded almond cheese (I used Lisanatti Foods Original cheddar & mozzarella styles - 2 c = about 1.25 blocks)
1 egg
1 t salt
1/2 t white pepper
1 t paprika

Directions:

Cut just the tops of the peppers off & remove the seeds & dibs from inside.
In a large mixing bowl, combine the raw ground meat, cooked rice, carrots, onion, garlic, cheese, egg, & spices.
Mix well until evenly combined.
Stuff peppers.
Pour stock over & around peppers.
Cover & cook on HIGH for 5-6 hours, or LOW for 8 hours.

Garlic Lime Chicken

5-6 large boneless, skinless chicken breasts
1 T paprika
1 T cumin (or for a twist, use chili powder)
1 T oregano (or 1 drop dōTERRA oregano essential oil)
3 cloves garlic
Juice of 1 lime
3-5 drops dōTERRA lime essential oil
1/3-1/2 c water

2 c cooked rice (1 c dry yields 2 c cooked)
1 lb chopped broccoli

Directions:

Mix paprika, cumin (or chili powder), & oregano if using it together & rub on all sides of each piece of chicken. If using oregano oil, wait to add that.

Place chicken, garlic cloves, lime juice, essential oils & water in crockpot & cook on low for about 6 hours, or until chicken pretty much falls apart with the touch of a fork.

When chicken is almost done, put broccoli on a baking sheet, and bake at 375° for about 30 minutes. You can broil them for a few minutes if you want them brown & crispy.

In each bowl, serve a layer of rice, then a layer of broccoli, topped with a layer of pulled chicken. Pour some of the juices from the pot over the top of each serving.

Creamy Potato Soup

6 c water
6 c chopped potatoes
5 stalks celery, chopped
1 c chopped onion, OR 3/4 c dehydrated onion flakes, divided
1 c baby carrots, chopped
18 slices bacon, cooked & crumbled or chopped (I used nitrate-free turkey bacon)
4 c fresh homemade cashew milk (thick like cream)
Parsley, garlic, salt & pepper to taste

Combine 6 c water & vegetables in pot & bring to a boil. Cook 15-20 min, or until potatoes are tender. Place half of the vegetables & 1 cup of the cooking liquid in blender & blend until smooth. Return puree to the pot & add remaining ingredients. Cook until desired consistency & temperature are reached.