This recipe is great for fall and it’s so easy!! You will have dinner for days when you make this. Or if you have a larger family, you will have dinner for at least 2 nights. It also goes great with my jalapeno cole slaw which also makes a lot of servings fairly inexpensively! All you need for this dish is a crockpot and a few seasonings.
- 3-4 # pork shoulder
- 1 can 100% pumpkin puree
- 1/4 cup honey
- 3 tbsp apple cider vinegar
- 3 tsp pumpkin spice
- 1/2 tsp all spice
- sea salt, pepper
- 1 tsp Bragg’s liquid aminos OR coconut aminos
Take your pork and pat it with salt and pepper on all sides. Put it in the crockpot and pour the apple cider vinegar and liquid aminos (or coconut aminos) on top. Now add your honey and pumpkin and spread as evenly as you can on all sides. Cook on low for 8-10 hours (I chose 10). Shred with 2 forks when done. It should fall apart! Drain some of the sauce and serve!
This makes about 10 servings
You will be surprised at how easy this is and how much it tastes like real potatoes. You can add a touch of raw goat cheddar or organic Parmesan (just a little) if you’d like. But here is the pure paleo version!
- 1 head of cauliflower (does not have to be organic)
- 2 tbsp grass fed butter
- 1 tsp sea salt
- Pepper, to taste
- 2-3 tsp Garlic powder
- 1/2 tsp cayenne, optional
Cut the stalk off the cauliflower and rinse well. Place in a steamer pot and steam for 15-20 minutes until very soft and pierceable with a fork (very important). Remove and pat it dry. Place in a food processor and add the remaining ingredients and pulse until it becomes a mash. You can also use an immersion blender and blend the ingredients in a pot.
Enjoy! Serves 4.
So easy and delicious! No need to use nasty marshmallows or sugar. My recipe is sweetened by slow roasting the potatoes and adding cinnamon and grassfed butter for a rich, creamy taste! Then I top with lightly sauted pecans OR walnuts – read on for full recipe!!! I am currently working on a FULL Thanksgiving guide for you to use. Thanksgiving does not have to be a time where we completely throw away our clean eating habits. I indulge on all of my clean paleo/slightly primal foods! I will be posting more of my favorite recipes as well as what I look for when I buy a turkey and or a chicken for roasting! It’s so important to ensure the meat we buy is not from factory farms…
- 6-8 large sweet potatoes, washed and dried
- Lots of cinnamon
- Sea salt
- Grassfed butter (Kerrygold is what I use)
- About 1 cup pecans OR walnuts (raw – and no preservatives added)
- 1/4 cup honey or maple syrup
Preheat oven to 350 degrees and roast the potatoes on a baking sheet for 2.5 hours. Put them on some aluminum foil if you’d like. No need to pierce or anything fancy. Just stick ’em in. The slow roasting is what caramelizes the insides. Remove potatoes from oven and let them cool before attemting to peel off the skins and put the insides in a large bowl. Add about 2 tablespoons grassfed butter, 2 teaspoons cinnamon, and 1 tsp sea salt and mix well. Take a large baking dish and grease the insides with more grassfed butter and spoon your sweet potato mash inside. Now prepare the nuts. Heat some butter in a skillet and add your nuts and saute for a few minutes. Now add either the honey or maple syrup and cook for about 8 minutes until caramelized. Pour this mixture on top of the sweet potato dish and put in the oven and bake for about 15-20 minutes at 350 degrees.
That’s it!! So easy and so delicious! This serves about 8.
I love roasted Brussels sprouts! You may think Brussels are gross, but, I guarantee if you make them how I make them you will love them! It’s so easy and these veggies are SO good for you I recommend you eat them multiple times per week in large quantities.
- Brussels sprouts, ends cut off and sliced in half
- 100% pure olive oil
- balsamic vinegar
- sea salt
- red pepper flakes (optional)
- 2-3 slices bacon, cut into small pieces (nitrate free/no added nitrates – purchase from local farm or Whole Foods)
Pre-heat oven to 415. Place your brussels on a baking sheet and toss in olive oil, balsamic vinegar, sea salt, pepper and red pepper flakes. Add your sliced bacon throughout the pan. Roast for 15-20 minutes.
*Note: These are equally delicious without the bacon. The bacon is added as a treat on occasion. I love to roast a whole pan of just Brussels and it’s divine as a side dish to any meal.
Everyone loves macaroni and cheese. However, it’s not exactly nutritious or healthy by any means! This mac n cheese, however, is NOTHING to feel guilty about! It’s actually quite nutritious – albeit, still an indulgence! This is an excellent recipe to incorporate for holiday season to make sure you are consistently eating clean and not changing the lifestyle. Yes, it’s possible to enjoy a delicious and NUTRITIOUS mac n cheese and this is how!
- 1 16 oz box quinoa/rice noodles of choice
- 1/2-1 head cauliflower, rinsed and riced (use cheese grater)
- 1 12 oz block of grassfed cheddar
- 2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- Grassfed butter, for the baking dish
Cook the noodles according to the boxed directions. Rice the cauliflower and set aside. Shred the cheddar cheese into a large bowl. Now, mix all ingredients together in the bowl – the warm noodles should help melt the cheese! Add your seasonings and pour the contents into a buttered glass baking dish (approximately 11×9 inches).
Place the mac n cheese into your preheated oven (at 350) and bake for 25 minutes until slightly browned on top.
Enjoy!! **Note that you can also add chopped pieces of cooked bacon to this dish as well! Super delicious! Now go make it and tell me what y’all think! #cleaneatsforlife