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Cassy Garcia is the recipe developer, photographer, and author behind the Paleo-friendly food and fitness blog Fed & Fit. She is on a mission to empower healthy lifestyle transformations through clear nutrition science and delicious foods. Cassy is the founder of National Gluten-Free Day, leads Real Food education sessions, implements and designs corporate wellness programs, and conducts Paleo cooking demonstrations. Connect with Cassy at FedandFit.com, Facebook, and Instagram.

 

 

BBQ Slow-Cooker Baby Back Ribs

BBQ Ribs

Yield: 2 servings

Prep time: 20 minutes

Total time: 7-8 hours

Ingredients

BBQ Sauce {makes 2 batches}
  • 2 Tbl butter
  • 24 oz. strained tomatoes
  • 7 oz. tomato paste
  • 1/2 cup apple cider vinegar
  • 1/3 cup molasses
  • 1/3 cup coconut aminos
  • 1 Tbl garlic powder
  • 1 Tbl onion powder
  • 1 Tbl ancho chili powder {may substitute regular chili powder}
  • 1 tsp salt
  • 1 tsp pepper
Ribs

Directions

BBQ Sauce
  1. Melt the butter in a large saucepan.
  2. Add the rest of the ingredients and whisk together.
  3. Let it simmer on low for 5 minutes, stirring occasionally.
  4. Remove from heat and either use immediately or can to store.
Ribs
  1. Pat ribs dry with paper towels.
  2. Rub with salt and pepper.
  3. Lay meat-side up in slow cooker {or crockpot}.
  4. Pour half of the BBQ sauce over the ribs, cover, and cook on high for 7-8 hours.
  5. Before serving and if you want the ribs more caramelized, turn oven to 450°F and then bake the ribs for no more than 5 minutes. Watch carefully so they don't burn.
  6. Cut and serve with extra BBQ sauce. Enjoy!

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Homemade Grain-Free Pet Burger Puppy Treats

Treats

Yield: Approximately 200 1/2&8221; square treats

Prep time: 5 minutes

Total time: 40 minutes

Ingredients

  • 1 lb. pet burger
  • 1/2 cup brewer’s yeast
  • 1/3 cup ground flax seed

Directions

  1. Preheat oven to 300°F and line a baking sheet with aluminum foil or parchment paper.
  2. In a food processor, mix the pet burger and brewer’s yeast together.
  3. Pat the mixture down into the baking sheet into one thin layer {about 1/4” thick}.
  4. Lightly dust the top with the ground flax seed and then press it down into the meat.
  5. Bake at 300°F for approximately 35 minutes, or until brown and slightly crispy.
  6. Let it cool completely and then cut into squares that fit your puppy!
  7. I recommend portioning off the finished treats into weekly batches. Keep batches frozen and then thaw just before use to ensure freshness!

 

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Crispy Liverwurst Appetizer Bites

Liverwurst

Yield: Approximately 20

Prep time: 5 minutes

Total time: 20 minutes

Ingredients

  • 1 package {approx. 1 lb.} uncured beef liverwurst
  • 1/2 cup butter {for frying}
  • 1/2 cup grainy mustard
  • 6 petite dill pickles, cut into discs
  • fresh dill
  • cracked pepper to taste

Directions

  1. In a large sauce or frying pan, melt the butter.
  2. Open the package of liverwurst careful not to compromise its shape.
  3. With a sharp knife, cut 1/4”-thick discs.
  4. Working in batches, lay the liverwurst discs in the butter. Fry each side for approximately 2 minutes. Remove when the edges start to get dark brown and let them drain on paper towel-lined plates.
  5. To plate, spoon a generous amount of grainy mustard on each crispy liverwurst disc.
  6. Top with dill pickle slices, fresh dill, and dust with black pepper.
  7. Enjoy!

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Crispy Roasted Duck with Sweet & Sour Orange Sauce

Duck method adapted from: Martha Stewart’s Cooking School

Duck

Yield: 1 duck; Serves: 2-4

Total time: 5 hours

Ingredients

Duck Sweet & Sour Orange Sauce
  • 1/2 cup apple cider vinegar
  • 1/3 cup honey
  • 1/2 cup fresh orange juice
  • 1 Tbl orange zest
  • 1 tsp salt

Directions

Duck
  1. Preheat oven to 300°F.
  2. To prepare your bird, remove the giblets from inside, pull neck through, wash, and pat dry with paper towels.
  3. Cut off neck and any excess skin around either side of the body cavity.
  4. Using tweezers, remove any remaining quills.
  5. With a small sharp knife, score the breast skin/fat and be careful not to cut through to the meat.
  6. Using the tip of your knife, poke holes in the skin all over the body.
  7. With kitchen twine, tie the lets together.
  8. Lay the bird breast-side up in a roasting pan. Bake at 300°F for 1 hour.
  9. After first hour, use two sets of tongs and carefully flip bird over. Using the tip of your knife, poke more holes all over the body to help release more fat.
  10. Bake at 300°F for an hour breast-side down.
  11. Flip the bird back over so that it is now breast-side up, poke with knife, and bake at 300°F for another hour.
  12. Flip bird again, poke with knife, and bake at 300°F for one last hour, breast-side down.
  13. While bird is in the oven during its 4th hour, prepare the Sweet & Sour Orange Sauce.
  14. After the bird is finished with its 4th hour, you can retrieve the duck fat from the bottom of the roasting pan! {Note: we need to remove it now, otherwise it will mix with the orange sauce}. Using a turkey baster, remove the liquid fat from the pan and place in a separate glass bowl. Cover and refrigerate until use.
  15. Turn oven up to 400°F.
  16. Flip the bird so that it is now breast-side up and pour 1/4 of the orange sauce over the top.
  17. Roast at 400°F for 6 minutes.
  18. Remove from oven and glaze with another 1/4 of the orange sauce.
  19. Roast at 400°F for an additional 6 minutes.
  20. Let the bird rest then carve and serve with the remaining orange sauce.
  21. Enjoy!
Sweet & Sour Orange Sauce
  1. In a small saucepan, bring the vinegar, honey, and orange juice to a slight boil.
  2. Add the orange zest and salt and reduce to a simmer.
  3. Stirring occasionally, let the sauce simmer for 10-15 minutes on low.
  4. Take off heat and let cool.
  5. Use half for basting and half for serving.

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