Slow Cooker Italian Beef Sub Sandwiches

Our family is from Chicago and since moving to the Southwest it's been difficult to find a great Italian beef to really fulfill our cravings for some back home Sub goodness. This Italian Beef recipe has a wonderful flavor and is so simple to make. You can slow cook the meat all day and it will be ready by Dinner time. Yum!
What you'll need:

1. 1 5lb roast such a tri tip, top, bottom, or rump
2. 1 .07 oz package dried italian salad dressing mix
3. crusty high gluten sub rolls
4. 1 jar of hot or sweet peppers
5. 3 cups water
6. 1 tsp salt
7. 1 tsp oregano
8. 1 tsp basil
9. 1 tsp garlic powder
10. 1 tsp onion powder
11. 1 tsp parsley
12. 1 tsp pepper
13. 1 bay leaf

Directions:

1. in a pot add 3 cups of water
2. pour all measured seasonings into pot and bring to a rapid boil
3. meanwhile prepare your slow cooker and add roast to crock pot
4. carefully add your hot seasons mix into crock pot, pouring over roast
5. depending on when you'd like your roast to be ready cook on low for 8-10 hours or high for 4-6 hours
6. once your roast is ready, remove from crock pot and shred meat for subs. You can save the delicious Au jus liquid to add to subs, for dipping or store with the shredded beef
7. prepare your sub rolls by slicing and lightly toasting rolls in the oven on low for extra crustiness (optional)
8. slice shredded beef into bite size pieces and layer on to sub rolls. Add Au jus and peppers to taste!

mmmm delicious!...

enjoy!

Raspberry Peach Lemonade Cooler

Perfect for summer bbq's, get-togethers and backyard mixers. Sweet raspberry meets creamy peach with the tartness of ice cold lemonade. This beverage is refreshing, beautiful and so simple to put together.

What you'll need:

• 12 oz serving simply lemonade™ in raspberry
• 1 blue bell all natural fruit bars™ in peach

Directions:

1. For each serving pour 12 ounces of simply lemonade raspberry into serving glass. (we love the classic quaintness of the mason jar)
2. Next cut the fruit bar into cube like pieces. 
3. Add fruit cubes to lemonade and serve. enjoy!

Baked Cauliflower Poppers

If you're looking for a low carb, low calorie, healthier option for a salty and satisfying snack, Baked Cauliflowers dipped in ketchup make the perfect faux French Fry.

What you'll need:

• 1 head cauliflower
• 1/8 cup olive oil
• 1 teaspoon salt 
• 1 teaspoon pepper

Directions:

1. Preheat oven to 400 degrees
2. Wash and clean the cauliflower. Cut off and discard the stem. Cut the cauliflower up into small pieces.
3. In a large bowl, combine the olive oil, salt and pepper. Add the cauliflower pieces and thoroughly coat each piece.
4. Place cauliflower pieces onto a baking sheet lined with parchment paper. Bake for one hour and turn 3 times during cooking until each piece has a nice brown coloring. The browner they are the better.
5. Remove from oven and enjoy!

To make this recipe we started with a gorgeous head of organic Cauliflower.

We love Whole Food's 365 line. 

Served along side grass-fed beef, a healthy & contemporary dish sure to please!

Enjoy!

Delicious Ratatouille ~ A Summer Vegetable Harvest

Ratatouille, is it French or Italian? Technically it's a French dish but you've tried it and said 'That's Italian!', then you're right too! Ratatouille first originated in Nice which is present day France but long ago used to be Italian territory. South of France & Italy share many of the same food staples. Maybe that's why both environments are both equally amazing, beautiful, and jaw-dropping gorgeous? Makes sense! 

Ratatouille used to be a peasant dish made by Farmer's summer Vegetable Harvest. Now it is a world wide beloved French dish with nearly as much a following as the French Bread. Be sure to serve delicious Ratatouille traditionally over Polenta or Pasta, fresh bread, and a glass of robust French Red. Try serving Ratatouille over Spaghetti Squash for a low Carb option or À la carte. Very satisfying!

There are many ways to prepare Ratatouille. In the past Ratatouille didn't contain aubergine or Eggplant but most modern recipes include delicious Eggplant. This is our easy & delicious go-to recipe! Bon Appetit!

Ratatouille 

What you'll need:

• 1 large onion, coarsely chopped
• 3 cloves garlic, minced
• 3 tablespoons olive oil
• 1 small eggplant
• 1-28oz can crushed tomatoes
• 1 teaspoon dried basil
• 1 teaspoon dried marjoram
• 1/2 teaspoon dried oregano
• 2 fresh tomatoes, cut in chunks
• 2 tablespoons of dry Vegan red wine
• 1/4 cup chopped fresh parsley
• salt and pepper to taste

Directions:

1. Saute the onion and garlic in the olive oil in a large skillet over medium heat until the onion is transparent.  
2. Add the eggplant, crushed tomatoes, basil, marjoram and oregano.
3. Cover and simmer for 10 minutes. 
4. Add the zucchini and peppers and cover and simmer for an additional 10 minutes.
5. Add fresh tomatoes, wine, salt and pepper and simmer for another 10 minutes or so, until all the vegetables are tender. 
6. Stir in the fresh parsley and serve! 

Serves 6. 

Strawberry Cutie Banana Protein Smoothie

A healthy treat perfect for breakfast and between meals. This smoothie is so good, you'll think you're having dessert!

What you'll need:

• 1.5 Cup Coconut Milk
• 1/2 Cup Vanilla Greek Yogurt 
• 1 Scoop of your favorite Protein Powder
• 6 Large Strawberries, Remove Tops
• 1 Large Banana 
• 1/2 frozen banana 
• 2 "Cuties" oranges or 1 Small Orange, peeled
• 1/2 cup Ice
• a squeeze of fresh lemon juice (optional)

Directions:

1. Combine all ingredients in a blender and blend until smooth and creamy.

This makes a fairly large batch (filled up a qt. size mason jar) You can cut portion in half and store the other portion for later if desired. Enjoy!