I slept for 12 hours last night. TWELVE HOURS! Im kind of impressed with myself, honestly.
I got back to VA from an awesome trip to Colorado earlier this week and I’ve gotta say, I really can’t wait much longer to move out west. Its an odd time in life, thefirst year after college. I constantly find myself yearning for the years to come while also reminding myself to stay in the moment and be grateful for where I’m at each day. I was never very good at being content or patient…
I was in Denver for my first hands-on Nutritional Therapy Practitioner workshop as part of my NTP certification, and it blew my mind. The view from our conference room alone was enough to make me explode with excitement, let along studying nutrition 8 hours a day for 3 days in a row. (Yes I was excited to study nutrition for 8 hours/day, 3 days in a row!!!) It was such an incredible experience to be surrounded by so many people who share the same passion for guiding others towards optimal health through nutrition. I’ve finally found my tribe! My glass is overflowing with gratitude.
We also ventured around the city, the mountains, and of course Red Rocks!
If any of you reading this are thinking about a future in Nutrition, I strongly urge you to check out the Nutritional Therapy Association as your groundwork. I searched high and low for about a year and a half to find a sound nutritional program that wasn’t infected with “Politically Correct” nutrition beliefs like most nutritional programs highly recognized these days. I can honestly say the NTA is one of the most incredible organizations, led by wicked smart and genuine people. I’m more than proud to be a part of such an awesome group of entrepreneurial, driven, smart and loving people.
I posted a picture on Instagram yesterday of some braised beef short ribs I was about to slow cook and had a bunch of people interested in the recipe, so here we are! My recipe for easy, braised beef short ribs (I decided to pair mine with Mashed Acorn Squash and Braised Greens with Golden Beets! Yum!)
- 5 lbs Grass Fed Beef Short Ribs
- 1 tbsp Grass Fed Butter (Kerrygold)
- 2 tbsp Extra Virgin Olive Oil
- 1 cup Red Wine
- 1-2 cups Bone Broth
- 1 Red Onion, Diced
- 1 Red Bell Pepper, Diced
- 5 Cloves of Garlic, Diced
- 1 tbsp Thyme
- 1 tbsp Ground Black Pepper
- 1 tbsp Himalayan Pink Salt
- 1 tbsp Garlic Powder
- Heat a medium sized Cast Iron pan over medium-high heat.
- While the pan is heating, mix together in a small bowl the Thyme, Black Pepper, Salt, and Garlic Powder. Generously rub the short ribs with the seasonings until fully covered on every side
- When the pan is hot, add the Olive Oil and Butter and allow to cook together until butter is browned
- Add the short ribs to the browned butter/olive oil and brown each side of the meat until all sides are browned- about a minute or less on each side
- Once browned, place the short ribs into a slow cooker with tongs, keeping the leftover oil/butter in the Cast Iron pan.
- Bring the Cast Iron pan back to the stove on medium heat and add in the Red Onion, Garlic, and Bell Pepper. Cook for about 2-3 minutes until aromatic
- Add the Onion, Garlic, Bell Pepper and leftover oil into the slow cooker with the short ribs. Add wine and bone broth, making sure the short ribs are just about covered with liquid.
- Cook for 8 hours on low heat. Shred and enjoy!