Monday, October 20, 2014

{Pinnapple Pulled Pork}

This is so good. Oh my. I totally came upon this by accident! I threw it together and had to go back through to write everything down! I am a horrible measure-keep track of ingredients person! Ha! I think it's because I am doing so many things at once and need to focus! (Working on it!) 

Last month on my monthly trip to Costco (I try to only go once a month) I purchased a huge 9.5 pound pork shoulder. Yes, this is conventional and not pasture pork, but things are tight right now and I have to be a frugal as I can! I asked them to separate the meat into 3 parts, he isn't supposed to, but did and then wrapped it up tightly as one again! Yeah! Can't hurt to ask! This is great to freeze and it will stretch over a few months as we do not eat that much pork! 

I cooked this portion down last week-it was huge and we only ate from it one time and I knew that I wanted to do something different with it! (I cooked this pork section overnight and on low- I served it with caramlized onions + salad and roasted sweet potatoes-it was so good!) 

I wanted a different tasting sauce for this leftover portion- and when I read the ingredients on BBQ and other sauces I can't ever seem to find one without crap in it. I decided to make my own. I am so glad that I did! 

Simple Sauce 

2 -8 ounce cans of tomato paste 
1 cup of water 
2 tablespoons of apple cider vingear 
2 tablespoons garlic powder
2 tablespoons onion powder 
1/4 cup of honey 
Salt & pepper to taste 
1 tablespoon red boat fish sauce 
1 tablespoon coconut amino 

Whisked this all in a bowl and poured it over the pulled pork and 1/2 cup of fresh or frozen (I love the bag of frozen at Costco) Pinnapple! 

Mix it all and heat on low for 4 hours! 

So easy! Enjoy:) 


Wednesday, June 25, 2014

{Easy Summer Skillet Dinner}


You know when you get so busy that you forget to plan dinner...whoops..

So last week I lost three days of my life that I will never get back again cleaning our two younger boys room...There were many snack breaks, and 'go run around the yard'  breaks for them, but after a while you can't ignore that it's dinner time!  I usually plan, and defrost ahead of time, and today I just didn't.  It hit me around 5:00  that I needed to act quickly.  

This is a easy skillet meal that is sure to satisfy you and your family!  I threw this together in minutes, and it was super filling!  I would also say that you could serve this together for any vegetarian family and friends!  As a Mom, feeding my family something quick and nourishing like this makes me feel so much better than calling in for takeout!  I also cut down on the meat by adding TONS of veggies!  I love meat, but grass fed beef is expensive...I am trying to experiment with meals that use less! 

I used~

1 pound of grass fed beef
1 small head of cabbage, shredded and core removed
1 pound of carrots shredded
2 bell peppers sliced
1 small onion
2 cloves of garlic
1 teaspoon of fresh ginger
1 tablespoon of coconut aminos 
1/4 cup of black olives
coconut oil as needed, possibly a few tablespoons, depending on fat in beef

First brown your beef in a big cast iron skillet..OH! Did I mention?  ONE PAN to wash! YEAH!

So, when your beef is browned,  add the veggies, all except the ginger!  You basically are stir frying this, and if you need more fat add coconut oil to it!  I kept sauteing this until the cabbage and carrots were cooked and then I added the garlic and the aminos!  You could stop here, but my kiddos ate this with leftover rice..and I scrambled an egg into mine!  
So simple and yummy! 

xo

Tuesday, June 24, 2014

{Grain Free Chocolate Chip Cookies}

So today I baked 80 pretty good sized chocolate chip cookies to take to my Niece's Graduation Party!  I had to allow my family to 'sample' one each, well, my Uncle and Dad ate two each:) they deserved it..They really are yummy:)

I am reposting this recipe from last May of 2013. This was one of my most popular recipes...I spent hours trying to get a cookie perfected that was crisp, yet still as close to the real deal as I could. Coconut sugar is the ingredient that adds the crunch! I also incorporated almond flour & coconut flour, after trying tapioca and other flours..after many batches we decided that this combo yielded the best cookie. Believe me, it was hard work to taste test batch after batch, my poor family. ;)

A single batch wasn't enough, so we quadrupled it today! Result = paleo cookies tucked safely away in the freezer, taped shut so no little hands in this house, (or my Husband's)  will find their way in! This recipe is probably my favorite recipe on the blog!  I'm so proud of it & the labor of love that I spent trying to perfect it for my gluten free family. <3  I'm so excited to make the trip to see my Niece Graduate & enjoy these cookies for the base of ice cream sandwiches!  


YOU WILL NEED......


1.5 cups blanched almond flour
2 Tablespoons coconut flour 
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1/2 cup coconut oil, melted or 1 stick OR unsalted butter *
1/2 cup of organic coconut sugar 
2 Tablespoons of maple syrup 1 large egg, if your eggs are tiny, like mine were this week from the farm, use 2
2 teaspoons of vanilla
1 cup of dark chocolate chopped, or semi sweet chocolate chips

preheat you oven to 350~
in a medium bowl mix dry ingredients~in a separate bowl with hand mixer-mix egg, butter, syrup, & vanilla well.  Add your wet to the dry, and fold in your chocolate chips.  I then stick mine in the fridge for about 10 minutes, I don't know why, but I like to do that before I bake them.  Maybe because I roll them into balls, and then flatten them on the cookie sheet it makes it easier to handle.

Line your cookie sheets with parchment paper, and place the cookies on the sheet~I can make about 24 medium cookies with this recipe.  I have sometimes made them smaller, then I usually get about 40~

Bake for about 12-14 minutes~

enjoy:) Now excuse me as I go hide the rest of these cookies before they are GONE!
                                            
*today I used a combination of one part butter & one part coconut oil! I think this made an excellent combo of fats! 

Tuesday, June 17, 2014

Summer!

                        Summer! 

It's here! In full swing, and already 90° today! I made this for my kiddos today to cool them down a bit! This is so simple- and we always have frozen fruit on hand, so you could whip it up in minutes! It's dairy free, and sugar free! Only natural fruit & coconut milk! Super easy and yummy!


Simple easy creamy fruit sorbet~

2 Cups of frozen cherries
1/2 cup frozen pineapple 
2 frozen bananas 
1/4 cup of coconut milk 

Purée all fruit in blender~add coconut milk! That's it! 
We like to switch up the fruits- and sometimes add to a popsicle molds!  

Of course, being the chocolate addict that he is, our one kiddo opened up a bag of dairy free, soy free chocolate chips and topped them with it! ��  Simply use your imagination! You could make so many different flavors! 

XO

Monday, June 16, 2014

{Buffalo Chicken Stuffed Peppers}




Hey everyone! Hope that everyone had a relaxing weekend and Father's Day! I was fortunate to be able to see my own Father yesterday, and for my Hubby to be able to spend time with our kiddos! 

I was happy to see my younger brother and sister (these were the Whole 30 siblings that were on my recent journey with me) I was great to see them! My Sister lives two hours away, and my brother works a lot, seeing them was great. He is staying Paleo, and I think it's awesome how he embraced it all! He feels better, and is happier eating this way, so why not? 

So proud of them both sucessfully completing a Whole 30!

Adam and I are both on a Whole 10, strict until my bday on the 26th! We are both supporting one another on this one as well! 

Okay so here is a great recipe for something a little different and out of the box! It's Paleo and Whole 30 approved! 

I had a ton of leftover chicken and decided to try something new, and boom this is what it ended up as! 

These are yummy, and great with a salad to cool the heat down a bit! You will need...

4 cups of cooked chicken shredded
4 colored peppers, cleaned and tops removed. 
1/2 cup + 1/4 cup- divided homemade mayo 
Chives (about 3 tablespoons chopped) you could save some for a garnish..
1/4 cup of hot sauce
1 Tablespoon onion powder 
1 Tablespoon garlic powder  
Coconut milk, enough to think out a 1/2 cup of mayo- approx 2-3 tablespoons 

Clean the peppers and blanch them in boiling water. Do not overlook them, as they will become mush! In a small bowl mix all of the mayo, chives and the dry spices. You just made ranch by the way...now..

In a medium bowl mix the hot sauce and chicken and 1/2 cup of ranch mixture. Stuff the peppers with the mixture..

Now add the coconut milk to the leftover ranch mixture and thin it out. I like to just reserve some for later when eating these, but also put a dollop on the top and sprinkle with some chives! Bake these in an oven safe dish at 350° for about 20-25 minutes! Happy eating! These are yummy! My picky husband ate all of them! Not in one sitting, but he did consume them all in two days. :) 



Sunday, May 18, 2014

Whole 30 recap on day 18!

Okay~ we are over halfway trough our Whole 30! I'm so proud of my brother & sister and some of his friends for jumping into this! It has been an interesting journey for them so far- of course planning is everything, so making sure you are well stocked with veggies and fruits, with good fats and protien seem to the key! Preparation is everything in this program - without it you can set yourself up for failure! 

Helped my brother with some meal prep- this was our third run of it- he's doing awesome by the way...



So yesterday I had a busy day..two soccer games for our one kiddo in the morning, and a birthday party well over an hour drive away. What was so important for this today was prep. Thank goodness I had roasted and shredded four chickens this week! It helped make lunches for the kids & hubby simple. I used the chicken that was left for my recipe for buffalo chicken peppers, (post following this one) and cooked down bones for stock. 

This chicken came in handy this week- 

I literally threw myself together my lunch super quick in between games and the party- and ate on the way- borrowed my youngest planet box for my food! It was awesome. I want my own! ☺️ 

Really loving the way that we are feeling! Whole 30 is amazing! I can't say enough how much it has transformed my Brother's life already- of course someone else helping with food is A HUGE help to him...but he won't need me to assist him in this forever- he's already 'getting it' and branching out on his own. So proud. Sister Jennifer and hubby John introduced us to the Cave Life-we owe them so much-lol- and now as she has put it- another sibling has joined the tribe<3 <3

Tuesday, May 6, 2014

{Creamy Bacon Spaghetti Squash}


Who loves comfort food?  We all do!  I have been thinking of my own Mother’s Spaghetti and Bacon dish...so yummy. And was one of my favorites growing up.  This reminds me of it, and it's not the same, but sure is yummy. Plus it has bacon in it.. I have always loved Bacon- who doesn't? I mean my one son once said he didn't like it, which drove me nuts!  He now LOVES bacon. Thank GOD.  I mean, our Grandma’s maiden name was Bacon, so it’s in our genes right?


This Whole 30 is going great. Really it is, and not only has my brother and sister joined me, but some of his friends!  It’s awesome, and I am so proud of them.  I have been helping my brother with meal prep, and trying to think of ways for him to eat different varieties of food and knew he would love this; he was my taste tester for it!  This is simple, and creamy and delicious!  Simple, I say because I used minimal ingredients, of course to keep it Whole 30 approved, but to also keep it simple.  I like not having to rush to different stores to cover all of the ingredients in a recipe.  Simple. Tasty.  That’s what I’m talking about. 

What you will need-

One large spaghetti squash
1 cup of mushrooms, washed and diced
Four green onions, chopped, and tops set aside for garnish
1 pound of sugar free, nitrate free bacon, cooked to a crisp, drained and diced
½ can of coconut milk, full fat
1 garlic clove, minced
Salt and pepper to taste
½ tsp lemon juice

I cooked my squash ahead, and had it all ready to go today.  You probably know the basics of prepping one.  I have  found it easy to add one to a slow cooker, put a cup of water in the bottom, pierce it with a knife, and cook on high for 4 hours. I remove it, cut in half, and scoop out seeds.  Scoop out the squash, and add it to your salad spinner and spin out the excess water.  It’s a neat trick! If your squash is not hot you will have to heat it.  Mine wasn't, and as you know if you read this blog, we do not use a microwave! Heated it on the stove top super carefully!

Cook your bottoms of the garlic, green onion & the mushrooms in your bacon fat.  While that is cooking add the coconut milk to a medium bowl and whisk it with the lemon juice.  When the veggies are done add them to the coconut milk, along with the bacon and the squash.  It’s that simple, and so good.  If you find that you want it creamer, add more coconut milk.  Throw green onion tops on the top. So easy.