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I tried a new recipe a while back. It turned out so ridiculously good that I wanted to post it for all of you right away but never found the time. But fear not, because time is something I now have – for a few minutes tonight while I write this post at least.

This recipe is for a roast. It can be any beef roast of any size. You’ll just have to change the timing a little bit, which I will get into in just a second.

If you’re like me then you love your beef pretty rare. Nothing quite hits the spot like a medium rare to rare prime rib, that’s for sure. Prime rib can often be expensive, so I went on a search to find a way to cook any roast and have it come out as delicious as our supreme cut.

After failing many, many times I stumbled upon a method that I found very odd but the directions said to “trust the science.” Me, being naïve, thought it’d be a great idea to trust the science. And I did. And I am so glad I did.

When you first read this you may think I am crazy, but I am telling you that it actually works. The picture I used for this post is my actual roast.

You want to first start by rubbing the roast down with all the spices you want. This time around I was pretty basic and simply used garlic, pepper, herbs, and a little bit of salt. Then use a sharp knife to cut several ½ inch slits all the way around.

Preheat the oven to as high as most ovens go, around 500 degrees Celsius. You will only want to cook the roast at this temperature for 7 minutes per pound of roast. My roast for the picture was only 2 pounds, so I had it cook at 500 degrees for 14 minutes.

Once the time is up at the optimal temperature you’ll need to shut the oven completely off. Yes, that’s right. Turn your oven dial all the way off and let the roast sit in there for 2 hours. Please, please, please do not open the oven door during this time. The more you open the door and let the heat out, the more you risk ruining your perfectly rare roast.

I didn’t believe this method would work the first time I read it, but I gave it a whirl and sure enough it did exactly what it promised.

Do you have any special “tricks” you like to use to make the perfect roast?

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Blog Image30Last week I decided to do something awesome. I bought baby back ribs. At first I didn’t really want to try them because I’m not a huge fan of ribs, but then I remembered something crucial – I had never made my own. Things always taste better when I make them. Or so I think…

So I tossed the ribs in my basket, checked out, and pranced mischievously all the way home, drawing up concoctions in my head. Some ideas were great. Some were not.

Let me tell you this, though. My ribs turned out fantastically. I am not even being remotely biased. I can honestly say these were the best ribs I’ve ever had – hands down. It’s just a bonus that they just so happened to be something I made. That’s all.

But anyways, enough of my gloating! I’m sure you’re dying to get the how! Well, my friends, it looks a little like this…

Baby back ribs (1 rack)

1 whole onion

170oz tomato sauce (preferably homemade, but doesn’t have to be)

Salt and pepper (to taste)

Garlic (3 cloves)

Basil (to taste)

I started off by pulling out the Crockpot and dusting it off. It’s crazy how much dust accumulates underneath my counter. However after an excellent wipe-down it was good to go.

Chop up your onion and layer it on the bottom of your Crockpot. If you know of any tricks to avoid crying like a little baby while cutting onions, I suggest you do them. I was not so fortunate. Once done you can chop/mince your garlic right on top of the onion. It should already smell pretty grand.

Sprinkle as much salt and pepper over your ribs as you’d like.

Next, cut your ribs up into groups of about 2-3 so that they’ll all fit easily into the pot. Place them in. Don’t forget to wash your hands!

Pour your tomato sauce evenly over the ribs and sprinkle with as much basil as you’d like. Put your Crockpot to cook for 6 hours and you have yourself a delicious meal in the making. It’s that easy. I must warn you though. Your house will smell wonderful. Wonderful in a tough, manly way, that is.

Let me know if you try them, and give your honest opinion on what you think.

Do you have a great way of cooking ribs?

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As I write this post I am devouring a delicious breakfast that holds a special place close to my heart; my usual morning scramble.

For those of you who don’t know me personally, primarily, I’m sorry. But secondly, you really need to know that I love egg scrambles. How much, you ask? Well if I were a Teenage Mutant Ninja Turtle (Donatello preferably), egg scrambles would be my pizza to put it in perspective. So yes, I like them quite a bit.

“But Shaaane, what the heck is an egg scramble?”

Scrambled egg is your typical version of this dish; eggs beaten in a frying pan to a desired fluffiness. A So Healthy Scramble is way beyond that though. It’s an art that requires some creativity.

The whole point of a So Healthy Scramble is to get as much healthy variety in your scramble as possible. Plain eggs are boring. Why not add a ton of scrumptious veggie crunch? My usual ingredient list includes tomatoes (because I have an addiction), bell peppers, spinach, and onion. However the possibilities are endless.

For instance, my scramble this morning consisted of two eggs, a whole tomato, red pepper, onion, spinach, chicken, and pesto (I freaking love pesto FYI). And yes, I try to eat a mix like this every day for breakfast. Personally it’s a great way to kick-start my routine.

“But Shaaane, eating too many eggs is bad for you, isn’t it?”

To be honest eating too much of anything is bad for you. That’s why I like to mix it up. Sometimes I’ll toss in broccoli instead of spinach or even asparagus instead of bell peppers.

The whole “eggs are bad for you” phase is coming to an end. Research has proven against the whole notion. I wrote an article about it a while ago. If that’s not enough for you, check out anything by Adam Bornstein. He loves eggs as much as I do, maybe even more! The guy even did an Eggsperiment where he ate eggs everyday and monitored his health to support his belief. Talk about dedication.

I also don’t go overboard with my eggs. Two are plenty to provide a nice base for the scramble, and I rarely eat any at other times of the day.

One of the other great things about this breakfast idea is that it totally supports my gluten intolerance. I used to thrive on whole grains for breakfast. English muffins, oatmeal, and high-fiber cereal used to be my bread and butter. After discovering I was gluten intolerant I struggled with breakfast ideas. The So Healthy Scramble really helps provide a gluten free breakfast.

“But Shaaane, doesn’t this take so long to make? I only have 15 minutes in the morning!”

That’s another beautiful thing. You can prepare everything ahead of time. Pre-cut all of your veggies and store them containers so that when it comes time to cook you oil a pan and then toss whatever veggies you want right in. Mix it up for a couple of minutes and voila, you are done.

The So Healthy Scramble is great for those looking to lose weight, maintain weight, or even put on muscle. It all really depends on what you put in it. Regardless though, you’re getting a great amount of protein and fat to help keep you full and satisfied. The vegetable provide just enough carbohydrates to get you through your morning feeling energized.

The opportunities are truly endless.

What do you like to put in YOUR egg scrambles?

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