Pulled pork lettuce wraps with avocado lime sauce

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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!

INGREDIENTS:

  • 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!

Chorizo & Chicken Risotto (Primal)

This is not paleo but it’s primal and it is absolutely delicious. Risotto does not have to be terrible for you. When you use high quality ingredients including grassfed cheddar and organic spinach, it’s still full of nutrition although it’s definitely an indulgent meal. I would not recommend for those trying to lose weight as it’s very carb heavy with all of the rice! It’s OUTSTANDING and full of flavor and it makes quite a few servings and it’s not terribly expensive to make so I recommend you try this ASAP. Perfect meal to make and have friends over for a night of wining and dining! Get an extra bottle of Chardonnay to enjoy with this one.

Brian (my BF) made this meal (a variation of it) for me when we first started dating a few years ago. It was the night I knew he was SO special and that he was definitely a keeper. I mean come on…a man that can cook, and he bought me wine, and gave me the leftover bacon….I had never had risotto before and after having his version I was just blown away! This isn’t easy to make as you have to be cautious when adding the liquid to the rice – you don’t want to add it too fast or the rice won’t cook properly. That is the trick – slowly cooking the rice.

There are many variations you can do with this meal too! Brian has done shrim0 and bacon, sausage and chicken, bacon and sausage, bacon and chicken, many different varieties. We always include lots of spinach though. Below is an image of a few of his versions! The top left was the first one he ever cooked for me 🙂

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Any who, let’s get to it!

Ingredients:

  • 1 lb chorizo, cut into slices (purchase high quality fresh chorizo from local butcher or Whole Foods-type place)
  • 1 lb chicken breast, cut into cubes (try to avoid factory farmed chicken!)
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 3 large handfuls fresh organic spinach
  • 1 cup dry white wine (I prefer an oaked Chardonnay)
  • 1 container (32 ounces) organic bone broth or chicken stock
  • 3 cups arborio rice (must be arborio!)
  • 1 block grassfed cheddar or grassfed goat cheddar
  • 1/2 tsp sea salt
  • Pepper, to taste
  • 1 tbsp chili powder
  • 2 tsp cumin
  • 1 tbsp paprika
  • Dash oregano
  • 1/2 tsp garlic powder
  • Grassfed butter and coconut oil for cooking

Directions:

First things first, prep your ingredients. Pour the contents of the of chicken stock or bone broth in a medium sized pot on the stove and warm it over medium heat. Prep your rice – put it in a bowl and keep near you. Dice the onion and mince the garlic and get your spinach ready as well. Shred the cheese and set it aside.

Now, take a large pot and heat some grassfed butter or coconut oil over medium high heat. Cook your meat thoroughly and then set it aside in a bowl. Keep the leftover oil in the pot (from the sausage) and cook the risotto in it!

Next, adding a little more grassfed butter or coconut oil to the pot (medium high heat), saute your onions and garlic for about 5 minutes until onions are translucent. Now we being cooking the rice! Add all of your rice to the pot and slowly add 1 cup of bone broth at a time (give or take) and stir everything as you do this. You want to slowly cook the rice so it soaks up all the flavors. Reduce the heat to medium and continue to add the bone broth to the pot, 1 cup at a time (using a ladle), until all has been used. This part is important and you don’t want to rush it – so take your time adding the stock and let the rice slowly cook. It should take about 15 minutes total to do this.

Lastly, pour in the white wine and all of the spices and an extra cup of water if the mixture appears a little dry.

Now add the meat, spinach, and cheese and stir everything well.

Enjoy!!!!!! This should make about 8-10 servings.

Below are some pictures so you can see how it looks as well as the type of bone broth I purchased. You could make your own, but, that takes a while so it’s easy just to buy it when you’re including it in a recipe such as this!

Pumpkin Pulled Pork

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.

INGREDIENTS:

  • 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

METHOD:

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

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“CHEESY” PIZZA PIE – No Cheese. 100%PALEO. 100% DELICIOUS.

This recipe was inspired by PALEOMG lady. You can google her blog and her recipes which are all outstanding. She eats very similarly to how I eat which is mostly paleo but also flexible. This recipe is perfect for you pizza lovers…satisfying that pizza craving or pasta craving MINUS all the carbs/cheese/etc. that comes along with pizza/pasta. It’s delicious and with fall right around the corner, the bulk of this recipe – spaghetti squash – is high in season! So go get the ingredients for this recipe and make it this week – seriously. You will thank me!

INGREDIENTS:

  • 1 spaghetti squash
  • 1-2 lbs of either grassfed beef or Italian sausage (or a mixture. Or ground turkey. Just be sure to season it well if you choose a plain meat)
  • 1 white onion, diced
  • 1 – 2 cups (depending on the amount of meat you use) sugar free/organic pizza sauce/pasta sauce (pretty sure either one will work)
  • 3-4 eggs
  • handfuls of organic spinach
  • sea salt, pepper, garlic powder/fresh garlic cloves (minced), red pepper flakes, cumin, basil

METHOD:

Cut the spaghetti squash in half and bake at 400 degrees face down for 20-35 minutes depending on the size. (Tip: pierce the squash first with the pointed end of the knife and then slice half of it, then turn it around and slice the other half. This is the hardest part – be careful and don’t cut yourself). When it’s done baking, remove the seeds (after it’s cooled) and use a fork and scrape all the insides out into a large bowl. It looks like spaghetti, hence the name!

NOW, Heat some coconut oil in a large cast iron skillet and add your onions and garlic and saut̩ for a few minutes. Next add your meat and your seasonings (eyeball these Рdashes of sea salt, pepper, 1-2 teaspoons red pepper flakes, 1 tbsp cumin, 2 teaspoons basil). When your meat is browned, add your pasta/pizza sauce and let simmer over medium low heat. Pour this mixture into a large bowl with the spaghetti threads and add your 3-4 whisked eggs and 2 handfuls spinach and mix it all well with a large spoon (hint: if using 1 # meat use 3 eggs, if using 2 # meat use 4 eggs; for this recipe I used 4 eggs). Pour the mixture into a large, greased (with grassfed butter or coconut oil or ghee) glass baking dish. Bake at 350 degrees for 1 hour and let cool for 10 minutes before cutting.

Serves 8. ENJOY THE CHEESEY DELICIOUSNESS SANS CHEESE! I LOVE THIS RECIPE!

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Mexican Meatloaf

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.

Ingredients:

  • 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

Method:

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!

Serves ~8.

Prep time: 10 minutes. Bake time: 60 minutes. 

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Pulled Pork Tacos + mango pineapple salsa

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.

Ingredients:

  • 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)

Method:

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!

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Pineapple Pulled Pork

I love cooking meat in the crock pot because it’s SUPER easy and the results are always phenomenal. This is a great idea to throw in the crock pot in the morning before work, and you will have delicious meat ready for you when you get home! There are endless recipes you can create with pork and a crock pot. I love to add pineapple because the flavors are divine!

Ingredients:

  • 4-6 # pork shoulder (from quality source such as Whole Foods or local butcher)
  • 1 can sliced pineapple (no sugar added!)
  • Bragg’s liquid aminos
  • 1 white or yellow onion, sliced
  • Sea salt, pepper, garlic powder, to taste

Method:

Remove the strings from your pork and place in crock pot. Sprinkle seasonings all over. Pour in your canned pineapple and sliced onion and cook on low for 8-10 hours. When finished, drain most of the juice, add about 1/2 c Bragg’s liquid aminos and shred with two forks. Serve with roasted or steamed veggies and avocado!

Serves ~8

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