Hi y’all!!!!!!! Happy Monday. It’s cold, wet, and dreary here in Birmingham, ALA…and it’s a Monday for sure. It’s actually been a good day because I have been so busy all day – which I love – and want to share my dinner recipe for this week. OMG it’s so good. The sauce truly makes it even better. How can you go wrong with pulled pork and avocado and sweet potatoes?! Because if you know me by now you know I typically have my sweet potato fries with dinner because I am obsessed with them!
As always, be sure to buy your pork from a responsible farmer if possible. I like to get meat from Whole Foods for that reason because I know the animal was not factory farmed or fed GMO corn or other foreign ingredients. Quality meat is worth the little extra price!
- 1 Pork shoulder (mine was bone-in, and about 8.5#)
- 1 white onion, chopped
- garlic powder, sea salt, pepper, paprika (to rub on the meat, little dashes of all will do)
- 1 head of organic romaine lettuce
- 1-2 red and orange bell peppers (preferably organic)
For the avocado cream sauce:
- 1 avocado
- Juice of 1 lime
- handful of cilantro
- 4 tomatillos, broiled (remove the skin/outer layer and broil on high for about 8 minutes or so on a baking sheet)
- 2 fresh garlic cloves, minced
- Dash of salt and pepper
Place the onion in the crock pot and stick the pork on top after patting all sides with the seasoning. Cook on low for 10 hours. Then, because the meat is so large, you will have to turn the crockpot on again for another 5-6 hours. The meat should literally fall off the bone and be very tender when it’s ready. When you have reached that point, pull the bone(s) out of the meat and set aside/throw away. Place the meat in a large bowl and shred with two forks. Discard all remaining juices (fat).
for the cream sauce: simply blend all ingredients in a food processor or high powered blender. This will make enough servings to have for multiple nights of dinner – about 6-8 servings!
To make the lettuce wraps: take your romaine lettuce and scoop some meat out (I like to do 5-6 ounces) and place on center of lettuce leaf. Top with fresh sliced red bell pepper and then a dollop or two of the avocado cream sauce. Enjoy!
This will make a lot of servings. Feel free to have lettuce wraps for dinner for a few nights (or feed a whole family for 2-3 nights) as well as take some for lunches too!
Enjoy! And give me some feedback! Are you guys liking my recipes?? Any comments or questions or suggestions? Let me know!
I am loving coming up with new ideas for soups for my weekly lunches. I love soup because you can load it down with vegetables and meat and usually expand the volume even further by adding beans of some sort! Beans are not technically paleo, but, I am not strict paleo. I allow some beans in moderation as well as other non-100 percent paleo items (peanut butter isn’t paleo, goat milk isn’t paleo, neither is rice or oats but I eat those multiple times a week!). My main goal is to get adequate protein, carbs and veggies! This soup is exactly that and it won’t break the bank.
To make this easy, delicious, soul warming recipe you will need:
- 6 chicken breasts
- 1 white onion, diced
- 1 red bell pepper, (organic if possible) diced
- 1 green bell pepper, (lesser sweet bell peppers don’t have to be organic) diced
- 5 garlic cloves, minced
- 1 pack cherry tomatoes, (preferably organic) sliced in half
- 4-5 sweet potatoes, chopped into cubes
- 2 cans drained, rinsed kidney beans
- 1 32 ounce container of bone broth (or low sodium chicken stock; preferably organic)
- Cilantro, for garnish
- 1/2 lime
- Spices: sea/pink salt, black pepper, cumin (lots), chili powder (lots), paprika and cinnamon
Heat some coconut oil in a large pot and add your garlic and onions. Stir until translucent before adding your peppers. Stir everything together and add some cumin, chili powder, sea salt and pepper (about 1-2 tablespoons cumin and chili powder). Next add your tomatoes, bone broth, and a few cups extra of water. Put your chicken breasts in the pot next along with kidney beans (drained and rinsed) and bring to a boil. Reduce heat to medium and simmer for about 2.5 hours – three hours.
While this is cooking, prep your sweet potatoes. Preheat oven to 425 and toss them in either coconut oil or olive oil, paprika, cinnamon and pink salt and roast them for 30 minutes (tossing them once halfway). Remove from oven and let cool.
Now your soup should be ready to remove the chicken and place in a large bowl to shred with two forks. It should shred very easily since it has been simmering for hours! Put your chicken back in the pot along with the sweet potatoes, cilantro, and lime. Stir it all together and it’s now ready to eat! Do a quick taste test to make sure you don’t need any more salt or pepper or for extra spice, red pepper flakes!
Serve with FRESH AVOCADO slices! This meal makes about 8 servings. Enjoy this deliciousness!
This recipe was actually an accidental recipe – and it turned out to be SO delicious that I had to make it again! It’s very similar to my stuffed bell pepper recipe – except turned into a meatloaf.
- 1 lb chorizo
- 1 lb grass-fed beef
- 1/2 white or yellow onion, diced
- 1/2 head cauliflower, riced
- 1 green or red bell pepper, diced
- 2 organic eggs, whisked
- 1/4 c ketchup (organic)
- 2 teaspoons clean sriracha (optional, I buy mine from Whole Foods because it has no preservatives)
- 1 6 ounce can organic tomato paste
- Spices: sea salt, pepper, chipotle powder/chili powder, garlic powder – to taste
Preheat oven to 400 degrees. Take some grass-fed butter and rub it all over a 9×11 or other large glass baking dish. Then mix all ingredients thoroughly in a large bowl and then put into the dish. Bake for 30 minutes uncovered, and then cover with foil for last thirty minutes. Let stand 10 minutes before cutting.
Enjoy with veggies or roasted sweet potato fries, or whatever you desire!
Prep time: 10 minutes. Bake time: 60 minutes.
Few things are more delicious than slow cooked, high quality pork, shredded to perfection. I am going to share this EASY recipe with you all. You can eat it plain, on organic corn taco shells, stuffed in a roasted sweet potato, however you’d like!
For an 8# pork, this will make about 10 servings.
- 1 large pork shoulder (high quality meat source, local or from Whole Foods)
- Salt, pepper, garlic powder
- Dash of apple cider vinegar
- Clean BBQ sauce (for adding after pork is finished – optional)
Pat the pork down with the sea salt, pepper and garlic powder. Add a little bit of apple cider vinegar to all sides as well, and place it in a large crockpot. Cook on low for 10-12 hours. Shred with two forks when finished. **note: if you purchase a larger pork shoulder such as 8#, it may take longer than 10 hours on low to cook. Just check it, and if needed, cook an additional hour or two on low before shredding. It should shred fairly easily.
For the mango pineapple salsa:
- 1 mango, chopped
- 1 cup pineapple, chopped
- juice of 1/2 lemon
- small handful cilantro, chopped
- 1/4 red onion, sliced and diced
- 1/2 jalapeno, seeded, sliced and diced (optional)
- Sea salt, pepper
Mix ingredients for the salsa together in a bowl. Serve on top of the pork – you will have leftovers.
This recipe is great paired with my cilantro lime slaw with avocado “mayo”. Also great is organic jasmine rice topped with cilantro OR roasted sweet potato fries – great for higher carb days post-workout! Enjoy!
It’s funny that I planned this recipe for this week despite realizing that it’s Cinco de Mayo week as well! I love a big bowl of veggies and meat and that is what this is. I also love spicy food/Hispanic food, so this also falls into that category as well. Enjoy this recipe with my Perfect Guacamole on top!
- 2 lb meat (spicy chorizo sausage, removed from casing, please purchase from reputable farmer or Whole Foods; you can also use some grass-fed beef if you’d like)
- 1 head organic Romaine lettuce, rinsed and chopped
- 1 white onion, diced
- 1/2 lb Asparagus, steamed lightly for 8 minutes and chopped
- Juice of 1/2 lime
- sea salt, pepper, chili powder, paprika, garlic powder (eyeball these-to taste, dashes of each will do)
- Perfect Guacamole for topping, optional (or plain avocado and fresh cilantro)
- Organic salsa, for topping
- 1 cup cooked organic Jasmine rice (optional – follow cooking instructions for the rice on package)
Heat some oil in a large cast iron skillet over medium-high heat. Saute your diced onion, then add your meat. Brown your meat until it’s no longer pink and add all your spices and fresh lime juice. Meanwhile, get your lettuce ready by rinsing the leaves and patting them dry. Cut them into pieces and place in bowls.
Almost done! Now just scoop some of your already cooked rice, meat and onions mixture, steamed chopped asparagus, guacamole, salsa and enjoy!!!
I call this the perfect guacamole because it’s just that. It’s perfection. It’s so easy to make and it’s so delicious and nutritious and you should definitely make it all the time. I eat this on top of my delicious Paleo Pork Bowl or just by itself with some yummy Terra veggie chips. Here’s how to do it:
- 3-4 ripe (slightly soft) avocados
- about 2 Roma tomatoes (organic), chopped and diced
- Juice of 1/2 lime
- 1/2 red onion, diced
- Handful chopped cilantro
- sea salt, pepper
- Fresh minced garlic (or garlic powder, to taste)
Mix all ingredients together in a large bowl. Mash the avocado as much or as little as you’d like. That’s it! Enjoy the BEST guacamole on the planet. This serves about 4-6, depending on how much you eat.
- 2 lb chorizo
- 8 bell peppers
- 1 cauliflower head
- 1 small white onion, chopped
- 3 garlic cloves
- 1 small 6 oz can organic tomato paste
- sea salt, pepper, 1 tsp paprika, 1 tsp chili powder, 1 tsp cumin, dash garlic powder (I love garlic)
Preheat the oven to 400 degrees, Sauté garlic and onion for a few minutes and then add your meat. Cook on medium high for a few minutes. Add your spices. Note: these are spicy but not too bad in my opinion. If you prefer less spice do not add chili powder.
Meanwhile, chop and rice your cauliflower (I used a cheese grater and riced it into a large bowl). Chop the lid off your rinsed peppers and clean out the insides. You can cut the lid of the pepper as well and include those pieces! Remove meat/onion/etc. from the stove and pour into the bowl with the cauliflower. Add the tomato paste and mix well.
Then stuff each pepper full of the deliciousness! Place on baking sheet and bake for about 25 minutes. Enjoy! 👅👅
My pictures only include 6 peppers but I definitely had leftover meat. I decided to take the extra meat and put it in a small dish and bake it with the peppers and just have some extra baked meat! I love me some paleo deliciousness!!! Y’all make these babies and enjoy them! #eattogrow #fuelyourbody