The fat burning chef pdf

Greek yogurt in this recipe provides you a boost of calcium and protein. This is an instant filling recipe which is tasty and healthy for reducing belly fat. This smoothie contains all vital powerful fat burning ingredients that you need to consume to increase your fat burning rate. Cinnamon and nutmeg powder as per taste;. It is useful to know exactly which foods help to burn belly fat and include them in your diet on a regular basis.

Drink this detox water next day. Each recipe comes with specific instructions and ingredient information. Drink it daily to burn belly fat. Moreover, bromelain works with other enzymes such as lipase to digest fats and suppress your appetite. And of course, blueberries are popularly known to. You can add very cold water or ice if you want to cool the drink. The 5 secrets to getting a flat belly. An important enzyme called bromelain which is found in the juice of pineapple helps in metabolizing protein and burns away excess stomach fat.

Here is a helpful list of top flat belly diet foods:. Unhealthy food for brain sugary food donut ice vector. Pin on Detoxify Your Life. The famous Jillian Michael's Detox recipe! Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. June 7, Leave a Reply Cancel reply Your email address will not be published. Empty contents from the food processor into a large mixing bowl, and add all additional ingredients. Using your hands, a silicone spatula, or a spoon, mix all ingredients until thoroughly incorporated.

Using your hands, form this mixture into a ball and transfer to an oiled cutting board. Carefully press the ball out into a square-shape, approximately 1. Cut into individual bars of equal size and enjoy! Add sliced tomato to the skillet with the sausage. Scramble the eggs in a small bowl.

Add the scrambled eggs to the same skillet and sautee until done. Add eggs to the plates with the tomato and sausage, sprinkle with fresh chives. Heat bacon fat in a frying pan over medium-high heat for under one minute. Add mustard and mix to thoroughly incorporate. Add eggs to frying pan and let it sit for minutes and then scramble. Serve with a side of berries and half a baked sweet potato drizzled with coconut or sunflower seed butter! Cover a large baking sheet with parchment paper or aluminum foil.

In a large bowl, beat the eggs with a whisk or fork. Add the diced chicken, cabbage, scallions, coconut aminos, five-spice powder, cayenne, and sesame oil. Blend well. Add coconut oil and allow it to melt. Cook 5 minutes, remove the rings, and flip the patties to brown the other side. Cook about 5 minutes, then remove to the baking sheet and place in the oven to keep them hot while you make the rest of the patties.

To make the Spicy Secret Sauce: Place all the ingredients in a small bowl and use a fork to mix until blended. Combine all the lemon bread ingredients into a mixing bowl and stir until combined. Pour the mixture into a greased bread pan and bake for minutes or until the loaf is golden on top and the middle is cooked through. Let cool.

Glaze directions: Mix all the glaze ingredients in a small pot over low heat until simmering. Remove from heat.

Let cool for about an hour. Spread onto cooled bread. In a medium bowl, beat the eggs. Add all other ingredients and mix to combine thoroughly. Pour mixture into muffin cups. Bake for 15 minutes.

Lightly coat the flesh with coconut oil. Roast in the oven at F for minutes, or until the flesh is very tender and releases easily from the skin upon scooping out. In a medium bowl, mix together squash, almond butter, coconut milk, honey, and cinnamon.

Divide porridge evenly among breakfast bowls. Turn pepper as skin begins to blacken and blister on each side. When blistered on all sides, remove from pan and put in a plastic bag with a few drops of water; seal the bag immediately with plenty of air trapped inside. Wait 5 minutes. Remove from bag, cut out seeds, remove skin, and dice. Beat eggs in a small bowl and add freshly ground black pepper. Add 1 tsp coconut oil when hot. Add half of the egg mixture to hot pan. As the egg starts to set, add half of the remaining ingredients to one half of the pan.

When fully set, fold half of the egg over the filling, and cook a minute more. Repeat with second omelet. Add diced bacon to the pan and cook until the fat seeps out and the bacon begins to brown.

Once bacon is half way cooked, add the diced poblano pepper, yellow onion, and sweet potato. Mix together then cover to help steam the sweet potato and cook it quicker. After about minutes of cooking, add in the mushrooms and chicken sausage along with the garlic powder, smoked paprika, salt and pepper. Mix well, cover again and let cook for about minutes, being sure to mix around to keep from sticking to the bottom of the pan. Let steam until eggs are cooked to preference.

Over easy is the right preference, in my opinion. Which is the right opinion. Top with hot sauce. Eat silly pants. EAT IT. Cut sweet potato in half, place on baking sheet, and bake for minutes, until super soft. Remove skin. Reduce oven temperature to degrees.

Place soft sweet potato and banana in the food processor and puree. Then add chai tea herbs from two bags discarding the chai bags , pecans, flaxseed meal, baking soda and powder, and cinnamon. Puree until completely broken down and smooth. Then add the wet ingredients: coconut oil, eggs, coconut nectar, and vanilla extract. Puree until smooth. The ice cream scoop keeps the muffins equal in size.

Sprinkle each muffins with a bit of coconut crystals. Bake muffins for minutes or until you poke them with a toothpick and it comes out clean. Let muffins cool before consuming. It helps the muffins meld together a bit more. Mix well. Put the slow cooker at low and cook for hours until apples are completely soft and almost mushy.

Place ingredients I did mine in two batches in food processor and puree until smooth. Eat with anything. A spoon, on some banana bread, on a banana. Possibilities are endless. Because jars are cute. Note: This made 3 8 ounce jars for me. Shred carrots using your shredding attachment with your food processor or cheese grater. Add your carrots to a large bowl and add sunflower seed butter, vanilla extract, and honey. Then add your eggs and mix into a soupy mess. Place mixture in your greased donut pan.

Mine mixture made 6 donuts. Bake for minutes. Top donuts off with coconut butter, almonds, and a bit of zested carrot. Eat em. While the oil heats up, cut off the ends of your 2 plantains and peel back the peel. Let cook for about 3 minutes per side.

Once you flip them, sprinkle that side with cinnamon and a little bit of salt. Use a fork to completely mash your plantains.

Now add the rest of your pancake ingredients and mix well. Now heat up a skillet or whatever you love to cook your pancakes on. Add a small amount of your pancake mix to the hot skillet and cook until bubbles begin to appear in the batter then flip. Then, with the leftover plantains, dice them up into smaller pieces and add to a bowl of your maple syrup and cinnamon. Preheat your oven to degrees Fahrenheit. Combine your bananas, eggs, nut butter, and grass-fed butter in a blender, blender, food processor, or mixing bowl and mix well if using a mixing bowl you need a good hand-mixer.

Once all of your ingredients are blended, add in your coconut flour, cinnamon, baking soda, baking powder, vanilla, and sea salt and mix well.

If you use a metal pan it will probably bake in minutes, so start checking at 35 to ensure the middle stays moist. Pour in your batter and spread it evenly throughout. Place in your preheated oven and bake for minutes or until a toothpick inserted into the center comes out clean. Remove from oven and flip your bread out onto a cooling rack.

Slice and serve. Add the walnuts, maple syrup, and salt and stir frequently until the walnuts are toasted the the maple syrup carmelizes, about minutes. Remove from the heat and place the walnuts on some parchment paper to cool. Enjoy and try not to eat them all! Mix everything together. Shape into balls. Eat up! Heat a non-stick skillet over mediumhigh heat, about 2 minutes.

Add the coconut flakes and distribute evenly, so they form a single layer in the bottom of the pan. Stir frequently. They begin to crisp and turn brown pretty quickly. This step takes only about 3 minutes, so pay attention! When the flakes have reached an appealing level of toastiness, remove the pan from the heat. Transfer to a plate and allow them to cool in a single layer for maximum crunch. Peel the sweet potatoes and the carrots, cut them into rough pieces and marinate them with the lemon juice, the ghee, and the herbs.

Season to taste with salt and pepper. Put the mix onto a baking tray and bake for about 40 minutes, untill they are slightly roasted. In the meantime, roast the bacon or chorizo in a pan. Stirring regularly to blend. Add shredded coconut, turn off the heat, and let cool. Combine all shredded vegetables in a mixing bowl, add the spices and apple cider vinegar. Toss to thoroughly mix. Cover shredded vegetable mix and let sit for at least an hour to marinate.

Add the coconut sauce to the shredded vegetables and mix until well incorporated. Set aside. In a small bowl, stir together almond butter, mustard, macadamia nut oil, onion flakes, salt and pepper, until well combined. Pour dressing over salad and serve immediately. Set aside on paper towel to drain. Mix until tomato is well incorporated, set dressing aside. Chop romaine heart and add to a large bowl. Add tomatoes, avocado, and bacon.

If you need more protein with your meal like I do! Plate and enjoy. Cut your avocados in half and remove the pit. Place the salmon salad mixture equally on top of the avocados. Top with any or all of the optional toppings. Layer a baking sheet with tin foil and then spread out the Brussels evenly on it.

Bake for 15 minutes, tossing once halfway through. Meanwhile, over medium-high heat, cook the chopped up bacon in a deep skillet until slightly browned about 7 minutes. Salt and pepper to taste. Cook for 5 minutes until the shallots are translucent, stirring occasionally.

Throw in the garlic and stir, about 1 minute. Add the coconut milk and cooking sherry to the skillet, mixing thoroughly. Bring to a boil and simmer until reduced by half. Constantly stir. Stir in the Brussels to evenly coat them in the sauce, and consume immediately. This dish can be kept in an airtight container for up to 5 days in the fridge.

Cook until the onion and red pepper are soft, about 3 — 5 minutes. Add in the fresh spinach and cook until the spinach wilts. Remove from heat and add the salt and pepper, smoked paprika, and parmesan or romano, if you are using the cheese.

Add in the cooked sausage and bacon and stir. Set mixture aside. Place the mushroom caps in the skillet and cook for 4 minutes. Flip and cook the other side for an additional 4 minutes. Remove the pan from heat and add the balsamic vinegar over the top of the caps.

Flip the caps over and swirl the caps in the pan making sure to get both sides well coated with the balsamic. Fry the chorizo in a frying pan until it gets color. Add the juice to the avocado, and stir everything together.

Put the baking sheet of squash and the foil packet in the oven. Bake 40 to 50 minutes, until the squash is tender. Separate the garlic cloves and squeeze the roasted pulp into the bowl with the squash. Process the mixture to a smooth puree, then add the coconut oil, coconut milk, salt, and Ras el Hanout.

Taste and adjust seasonings. Beat the egg in a small bowl. Top with chopped pecans and bake in the F oven for minutes, until the edges are a little bubbly and the top is golden brown. Cover a baking sheet with parchment paper. Cut the squash in half lengthwise and remove the seeds.

Place cutside down on the baking sheet and sprinkle 2 tablespoons of water onto the paper around the squash. In a medium sauce pot over low heat, combine the chicken bone broth, hot sauce, and ranch seasoning. Combine the mixture with the rest of the ingredients. Makes about Tbsp of seasoning. Mix together the ground chicken and spices until combined. Form into golfball sized meatballs. Heat Tbsp of healthy cooking fat in a large skillet, over medium-high heat Sear the meatballs for minutes, turning the meatballs for an even sear.

Grill the chicken over medium-high heat oil the grill as necessary to prevent sticking for minutes per side or until the chicken is cooked through. While the meatballs are searing, bring the hot sauce mixture to a boil by increasing the heat to medium-high and allow to cook until it has reduced by half and thickened about minutes. Add the sauce to the meatballs after they have been seared and cook for another minutes or until the meatballs are cooked.

With hands, mash together meat, eggs, and spices until thoroughly combined. Wrap each meatball in a strip of bacon and skewer to keep together. Poke holes in your sweet potato with a fork. Place in oven and bake for or until soft. When your sweet potato is done, peel and place in a bowl and mash with a fork. Turn oven down to degrees. Add in your eggs to the bowl with the sweet potatoes and mix well.

Then add in your bacon fat and mix. Then your dry ingredients and mix until incorporated. Mix thoroughly. Line a baking sheet with parchment paper and use an ice cream scoop to drop your biscuits on the sheet. Try to make them all equal in size so they cook the same.

Place in oven and bake for minutes. Top with melted grassfed butter! In a large mixing bowl, mash the avocado. Add all additional ingredients and mix well to incorporate.

This sauce can be used as a dip, similar to guacamole, with sliced vegetables such as: cucumbers, carrots, peppers, etc. This can also be used as a delcious topping to ground beef, steaks, and salads! Season to taste with salt and pepper! In the tall mixing cup that came with your immersion blender, add egg yolks, mustard, and lemon juice. Add oil. Simmer over medium-low heat for 10 minutes, stirring occasionally. Let cool and transfer to a container with a tight-fitting lid I use a Mason jar.

Store in refrigerator. This usually only takes pumps of the blender. Add salt and pepper to taste. Simmer at low temperature. While the butter simmers, the water will slowly evaporate and the casein will stick to the bottom of the skillet.

Once your butter has turned into ghee and it has became clear and transparent you should be able to see the bottom of the skillet , your ghee is ready! Turn the heat off and let it cool down an hour or so. Be careful as it may still be hot.

Let cool and transfer to a glass container. Ghee can keep at room temperatures or in the fridge for months. Add sliced mushrooms. Salt and pepper the mushrooms and cook down for a few minutes, then add the minced ginger, pepper flakes, garlic, and shredded chicken. Bring to a simmer and add goji berries and green onions. Allow to simmer for 5 minutes and then plate.

Garnish with a few cilantro leaves. Add onions and cook stirring occasionally for 5min. Add the garlic and continue cooking for 5min or until onions are soft and brown. Add carrots, coconut milk, orange juice, and 2 cups of vegetable stock. Bring to boil over high heat.

Reduce to medium-low. Cover and cook, stirring occasionally, until carrots are very soft, 30 to 45min. Transfer in to a blender and puree until smooth. Stir in ginger. Season with salt and pepper. Add more stock for desired consistency.

Toss asparagus with garlic infused olive oil, salt, and pepper and roast for 10 minutes. Carefully transfer asparagus to Vitamix or blender with remaining ingredients and puree until smooth. Add water to thin to desired consistency, if needed, and warm gently over medium heat.

Serve immediately. Add enough purified water to mostly cover the bones about 12 cups. Add 1 tablespoon of apple cider vinegar. Cover and cook on low for hours.

Remove from pan and set aside. Batch cook remaining onion slices and chopped garlic in the same manner. Put onions and garlic in a large pot, and add 1 cup red wine along with paprika, thyme, oregano, basil, garlic powder, cayenne pepper, and onion powder. Add bone broth to the pot, and simmer for another 10 minutes. Place the pumpkin and the parsnip in the crock-pot. Heat coconut oil in large saucepan and add union, garlic, ginger, and spices. Mix everything together and let it simmer for about 10 minutes with the lid on, stirring occasionally make sure not to burn the spices, keep the heat medium.

Add stock and bring to a boil. Pour stock with spices in the crockpot and season with salt and pepper. Set timer to hours on low or hours on high. When contents in the crockpot are done, blend for a smooth soup.

Garnish with ham and chives. In a large stock pot over medium heat, cook the chicken thighs in butter until browned and cooked through. Remove from pot and set aside to cool. Pour the chicken broth into the pot and add all of the chopped vegetables. Bring the liquid to a boil over high heat and then reduce to leave it slightly bubbling.

Add the seasonings and cook until the vegetables are soft. In the meantime, shred the chicken using a fork or your fingers! Be sure not to over do it, a few chunks are good! Stir the shredded chicken back into the soup. Serve and enjoy! Place all the vegetables and bones in a crockpot or a big pot. Cover with water, add about tbsp. Cook at low temperature for hours. Let cool down for an hour and drain. Refrigerate for up to 5 days.

Reheat as needed. Homemade bone broth can also be frozen and thawed as needed. About 2 minutes. Add the sweet potatoes, fry it a little, and add the coconut milk.

Put these ingredients in a high speed blender and puree. Add the fish and the shrimp to the frying pan and cook until they are done about minutes or even less.

Add fish, shrimp, and coconut flakes to the pureed mix, and add a little fresh cilantro. Roast at degrees for 1 hour. Once carrots are roasted, saute the onion and garlic in the remaining coconut oil for 5 minutes.

Add the turmeric and remaining ginger and stir before adding the roasted carrots, broth, and coconut milk. Remove from heat and add by the cup to the blender to liquefy. To reheat, you may want to use a splatter screen. Cook up onions until they are translucent. Then add in your roasted red peppers with broth and coconut milk along with your smoked paprika, paprika, red pepper flakes, oregano, salt, and pepper. Let simmer for minutes. Then use an immersion blender to mix until soup is smooth and creamy.

Top soup with diced avocado, chopped cilantro, and sausage. So divine. Note: Use ALL the garnishes. They really do make a huge difference in flavor. Do not cheat your tastebuds. Place chicken on a parchment lined baking sheet.

Pour on some olive oil and then sprinkle with cumin, cayenne pepper, garlic powder, salt, and pepper. Once your chicken is done baking, use two forks to shred the chicken. Heat 2 tablespoons of olive oil in a large pot over medium-high heat then add your minced garlic.

Mix around to help coat. Once your onions begin to become translucent, pour in your green chiles and diced fire roasted tomatoes, along with the rest of your spices.

Mix together. Then add your shredded chicken and chicken stock to the pot. Simmer on low heat for 30 minutes. When your soup has simmered, add in your lime juice and a bit more salt and pepper. Add your soup to a bowl along with avocado, cilantro, and plantain chips. Salt, pepper, and season both sides of the brisket and place on top of the onions. Roast for 90 minutes in a degree oven to cook the onions.

The nutrient-dense bone broth will caramelize with the onions and make a sweet jelly-like sauce to spread over your meat. In a small mixing bowl, combine ground beef, egg ,and oregano.

Roll ground beef mixture into approximately 10 golf-ball sized meatballs and place on a baking sheet lined with aluminum foil. Bake meatballs for 30 minutes. While meatballs are baking, prep salad bowls with lettuce, basil, olives, and tomatoes.

Stir together the beef with the eggs and the chorizo. Add salt and pepper. Bake for 8 minutes. Add the tomatoes, salt, pepper, and stir in the herbs. Takes about 10 minutes.

Broil for 5 minutes. Add the mustard, almonds, parmesan, and thyme. Preheat the oven to grill. Season the steak with salt and pepper and cook it from both sides in butter. Wrap in aluminium foil and set aside for 5 minutes. Set under the grill for 1 or 2 minutes!

Great with a salad or mixed vegetables. Combine with a fork, then add to the pot, stirring like you mean it. Add tomato paste and stir until combined, about 2 minutes.

Add the tomatoes with their juice, beef broth, and water to the pot. Stir well. Bring to a boil, then reduce the heat so the chili enjoys a gentle simmer. Simmer for at least two hours. Do not skimp on the simmer! Serve in deep bowls with big spoons. With your hands, crumble the lamb into the bowl and knead until all of the ingredients are incorporated. Measure a level tablespoon of lamb and roll into a ball between your palms. Add the garlic, paprika, cumin, salt, and pepper and stir until fragrant, about 30 seconds.

Add the chopped tomatoes to the pan and stir about 1 minute. Add the water, tomato paste, and parsley, mixing to dissolve the tomato paste. Bring the sauce to a boil, then gently place the meatballs in the skillet, cover, and reduce heat to simmer. Cook 40 minutes covered, then remove the lid and cook an additional 20 minutes, until the sauce has thickened. Sprinkle each serving with a few teaspoons of chopped pistachios.

Lay zucchinis on a baking sheet covered with parchment paper and roast in the oven for roughly 35 minutes. Meanwhile, saute the beef, onion, and peppers over medium heat until the meat is fully cooked. Stir together the tomato paste, water, and spices. Pour mixture into beef and combine. Continue cooking until it is a thick consistency, about 5 minutes. Remove Zucchini from oven, and scoop out centers using a butter knife. Spoon the meat mixture into the zucchini cavities and place back into the oven for 10 minutes.

Remove and serve. Melt butter in a frying pan over medium heat. Sprinkle garlic powder and paprika over the melted butter. Place sweet potato slices into frying pan and cook for 2 minutes, flip, and cook for another 2 minutes. Cook uncovered at degrees for 45 minutes. Tear cauliflower into pieces and steam for 10 minutes over boiling water.

Mash cauliflower in food processor or blender with salt and pepper. Combine shredded vegetables and herbs in a bowl. Spread uncooked vegetable mixture over meat. Note: This meal should feed 6, but we never seem to be satisfied with the volume of leftovers remaining! Combine almond flour and coconut milk in a bowl and mix well. Using hands, mix well.

Place loaf in a greased loaf pan. Bake in the oven for 50 minutes. You can serve this with some Beasty BBQ Sauce as a layer instead of ketchup or have for breakfast topped with fried eggs.

Cut onions into large chunks and cut peppers into long slices. Using a very sharp knife, cut chuck roast into 4 to 6 large pieces ensuring you cut against the grain. Toss all of the cuts of meat into the seasoning mixture, coating all sides of every piece of meat. Using half of the vegetables, line the bottom of your crock pot. Layer half of meat, the other half of the vegetables and top with the rest of the meat.

When the meat is done, remove all the meat pieces and vegetables and drain the crock pot. Place all the meat back in and shred with two forks. Cover and set to low for 30 minutes to let all the flavors meld together. Add meat and garlic, and cook completely. Add noodles and marinara, stir and bring to a simmer. Split the squash lengthwise, then dig out the seeds.

Bake for 45 minutes. Dig out squash with a fork cross-wise and add to the skillet with the meat and marinara. Combine all the ingredients for the marinade in a large bowl.

Put the pork tenderloin in the marinade and let it rest for at least 30 minutes but the longer the better! Meanwhile soak 4 wooden skewers in boiling water for 10 minutes.

Thread pork pieces onto skewers. Heat a large grill pan with a bit of coconut oil and cook skewers, turning regularly, for about 8 minutes. Chop cabbage into thin strips. Heat a saute pan over medium heat, add coconut oil. Once oil has melted, add the cabbage and stir to begin to cook down other vegetables can also be added at this time if you wish. Once the cabbage has cooked down a bit minutes , add the ginger, coconut aminos, salt, and pepper.

Cook for another minutes. Recipe Contributed by Sjanett de Geus Paleolland. Season the ribs, on both sides, with sea salt and black pepper to taste. Add ancho chiles to a medium-size bowl with enough water to cover. Remove ancho chiles from water and chop off the ends. Add chiles with seeds for extra hot flavor , garlic cloves, chili powder, distilled vinegar, lime juice, raw honey, and water to a food processor and process until smooth.

Remove the ribs from the oven and discard the foil. Turn the oven to Broil. Baste the adobo sauce on both sides of the ribs and transfer just the ribs and transfer just the ribs to the broiler for 5 minutes. Remove the ribs from the oven and serve. Rub the entire pork with the spices. Place in the slow cooker. Give it a stir, cover the crockpot, and cook on low for 8 hours. Serve with the pineapple coleslaw and any optional toppings.

Optional serving toppings for the pork and pineapple coleslaw: avocado slices, freshly torn cilantro, bbq sauce. Preheat oven to degrees. Place plantain chips in the food processor and pulse until broken down in breadcrumb consistency.

Make 4 burger patties with the pound of meat. Place 1 egg white in a bowl and whisk until bubbly. Place plantain bread crumbs in another bowl. Dip each burger patty in the egg whites then the plantain mixture to coat the burgers completely, then sprinkle with salt and pepper and a bit of garlic powder. Heat up a cast iron skillet over medium-high heat, place 3 tablespoons of bacon fat in the skillet and add the minced garlic cloves.

Once garlic becomes fragrant, add pork burgers to the pan and sear on both sides for minutes, making sure the plantain chip crumble does not burn. After burgers have cooked on both sides, place in oven and cook for minutes, or until burgers are cooked through to your preference.

I did the poke test, when they pushed back at my finger, I knew they were done. While the burgers are finishing up in the oven, whisk together the honey and two different kinds of mustards and slice up the avocado. Top with avocado and honey mustard. Eat with some arugula. Drizzle with honey and then cover and place in the refrigerator for a few hours to marinate. Preheat your oven to degrees or your grill to a temperature about degrees.

Let your meat rest for about 10 minutes and then enjoy! Depending on the size of your pan you will probably have to do this in shifts. Transfer meat to the bottom of the crock pot. Pour chopped tomatoes over the bones. Add fresh basil, garlic powder, and onion powder over the top of the tomatoes.

Add fresh chopped onion and garlic. Stir to combine everything. Cover and cook on high for 6 hours. A simple side salad of cabbage, onion, salt, pepper ,and olive oil would go well with this but it can also be a complete meal by itself.

Massage the spice rub all over the meat in every crevice. Combine all ingredients above in a sauce pan and over medium heat, stirring frequently. Wrap tightly in a double wrap of plastic wrap and refrigerate for at least 3 hours.

I did mine overnight. Transfer your roast to a cutting board and discard all the liquid in your crockpot. Tear the meat into thin shreds with two forks or your fingers. Place all the shredded meat back in the crockpot and toss with Beasty BBQ Sauce and heat on low for 60 minutes until hot.

Serve and enjoy. Once your sauce starts to boil, reduce heat to low, cover, and simmer for 60 minutes. Once your sauce has simmered, turn off the heat and pour your sauce into a blender or food processor and run until you get a nice smooth sauce consistency.

Return to the pan to keep warm or place on the food of your choice. Line a baking sheet with foil, place a wire rack on it, and place spare ribs on it fat cap side up. In a measuring cup or small bowl add Chinese five spice, grated ginger, grated garlic, white wine or sherry, apple cider vinegar, coconut aminos, tomato paste, lemon juice and optional honey, and stir until thoroughly combined and place to the side.

In my opinion the tomato paste seems to add a nice subtle sweetness, but it depends on the person. Just taste your sauce and see if you want it. Place ribs on sides in slow cooker and pour the sauce mixture you placed on the side earlier all over the ribs.

Place lid on slow cooker and cook on low for hours. Soak in water with 1 tsp salt for 15 minutes. Remove and dry. Fry the bacon in a deep skillet and then reserve the slices on a paper towel off to the side. Use the rendered fat to fry the tender plantains until golden brown.

If you are using a food processor, you want it to be thick with a mashed potato texture; not too wet and not too dry. Meanwhile make the chicken sauce. Add in the tomato sauce, chicken stock, red wine vinegar, and spices. Add the cubed chicken and cook, covered, for minutes. Ladle the chicken sauce onto a plate.

Form the warm plantain mixture into balls or use the pilon to form the shape of a dome. Place it in the center of the plate, garnishing with extra cilantro. Turn the wings once halfway through smoking. Grill wings over medium heat until crisp and cooked through, about minutes.

Garnish with lime wedges and serve with your favorite dipping sauce. Add a pan of wood chips and smoke the wings over indirect heat on a gas or charcoal grill. Add in the apple cider and apple cider vinegar. Seal the container and put it in the freezer overnight it can also be kept this way until needed for a meal if you are planning ahead or doing batch-cooking.