We helped some friends move this weekend – into a beautiful log home. Ironically, the people that we went camping with over the Memorial Day weekend, found a home that definitely suits their personalities! The move is what lead to my ribeye hangover.
Meat doesn’t generally give one a hangover. It is a usable source of energy for doing things like moving. Only trouble is, I have eaten so much ribeye in the last 2 weeks, I’m frankly kind of sick of it.
Say WHAAAAT? How can one get sick of such a delectable cut of meat?
I think it has to do with the portions I ate. I didn’t know I was capable of eating such a large amount of meat at once. Deliciously marbled, I was definitely getting my fair share of fat as well. We ate it on the camping trip, we ate it while moving, and we ate it last night for dinner. Good thing I made chocolate ice cream. It was the only thing making the ribeye tolerable! Maybe I am spoiled because of the variety offered at emeals.com. Either way, I am good for a while on ribeye.
Chocolate ice cream needs no introduction. This was definitely a winner at our house.
Ingredients:4 cans Native Forest Coconut Milk 1 10 oz bag Enjoy Life Chocolate Chips 1/2 cup Madhava Coconut Sugar 4 pastured eggs 1/2 tsp sea salt 1 Tbsp Vanilla extract
Directions:Heat 4 cans of coconut milk until about 150 degrees in a medium saucepan. Remove saucepan from heat. Pour entire bag of chocolate chips into hot coconut milk and put a lid on the saucepan. Let sit for 10 minutes, until chocolate has completely melted. Place in a blender and blend on high (fits entirely in my large Ninja blender pitcher) until well combined. Place in the fridge for 45 minutes, until mixture completely cools. Once cooled, add eggs, vanilla, coconut sugar and sea salt. Place mixture in ice cream maker and follow the manufacturer directions.