AIP, Paleo, Whole30 Recipe: Pork Shoulder Salad with Sweet Potato & Avocado

pork-shoulder-salad-with-sweet-potato-avocado

This is a recipe I just had for brunch and it is so good I have to share it with you now!

Tip: Creating Whole30 meals can be as elaborate or simple as you like, but building them is always very simple: veggies, protein and healthy fat. As you put together your own meals, use this trio as your guide. You will find you have endless options and so much freedlm to express yourself in the kitchen!

This salad is Whole30, Paleo, AIP and fit for anyone who likes good food.

RECIPE:

PORK SHOULDER SALAD WITH SWEET POTATO & AVOCADO (serves 4):

INGREDIENTS:
1.5 lbs of organic pork shoulder
1 cup of chicken bone broth or stock
1 Tbs. each of ghee, sea salt, onion powder and garlic powder
1 whole scallion, minced
1 sweet potato, chopped
1 Tbs. of ghee
Sprinkle of sea salt
1 avocado
4 big handfuls of chopped cabbage or kale (I used a blend of green/red cabbage/cury kalecarrots and found it pre-chopped at @wholefoods, hello time saver!)

INSTRUCTIONS:

Add pork shoulder, broth, ghee, sea salt, onion powder and garlic powder to a slow cooker and cook on low for 4 hrs.

Or, place in an Instapot (no need to brown) and cook sealed on manual for 30 min, allowing steam to naturally release for 30 min.

Once cooked, chop pork into bite size pieces on a large cutting board and sprinkle with minced scallion.

While the pork is cooking, roast sweet potatoes in a cast iron skillet with ghee and sea salt for 30 min, tossing after 15 min.

Add a big handful of cabbage/kale to 4 serving bowls and top with cooked pork, roasted sweet potato and sliced avocado.

Pour 1/2 cup of the broth in your slow cooker or Instapot over your salad, gently toss and enjoy!

I hope you like this salad and of course, feel free to customize it to your own tastes!

Paleo, Whole30 Recipe: Swamp Monsters over Braised Kale for Halloween!

IMG_7258.JPG

I’ve discovered that putting eyes on food immediately makes it festive…and a bit spooky!

Here is a recipe to make a batch of frittatas Halloween-ready.  Be creative and use what you have in your kitchen.  I used radish, scallion and sunflower sprouts, but you can use all kinds of veggie scraps to make your Monster faces.

SWAMP MONSTERS ON BRAISED KALE:

Ingredients

Braised Kale

2 bunches of dino or curly kale, chopped (veins removed and discarded)
2 Tbs. of ghee
1 tsp. of sea salt

Swamp Creature Bodies

1 dozen eggs
1 tsp. sea salt
2 Tbs. sun-dried tomatoes, minced (dehydrated or packed in oil is fine)
8 basil leaves, minced
2 scallions, minced
Dash of white pepper
2 Tbs. ghee or coconut oil to grease muffin tin

Swamp Creature Faces

2 radishes, thinly sliced and halved
1 scallion, bottom halves only, thinly sliced
Sunflower sprouts

Instructions

PREHEAT oven to 350 degrees. Grease a muffin tin with coconut oil or ghee and set aside.

BRAISE your kale by adding ghee, chopped kale and sea salt to a medium sauté pan and simmer on low heat for 15 minutes or until wilted. Once done, remove the kale from the stove and arrange on a large serving platter. The kale serves as a swamp for your swamp creatures to rest on.

ADD eggs, sea salt, sun-dried tomatoes, basil, scallion and white pepper to a mixing bowl and whisk until well combined.

POUR 1/3 cup of egg batter into each greased muffin cup.  If you run out of batter, simply fill any empty muffin cups with a little water. Bake in the heated oven for 12-15 minutes.

REMOVE from the oven and allow to cool for at least 5 minutes (the egg muffins will deflate during this time). Once cool, remove from the muffin tin and place upside down at a 45 degree angle over the braised kale.

CREATE swamp creature faces by placing two halved radish slices on each egg and a piece of minced scallion in the center of each radish.  Cut tiny slits out of additional radish halves to use as mouths (you do not have to create slits for the mouths, but it does add a festive touch).  Add sunflower sprouts as hair above the eyes.

ENJOY as a spooky and fun breakfast, for for a nourishing meal any time of the day.

IMG_7259.JPG

AIP, Paleo, Whole30 Recipe: Simple Pork Breakfast Sausage Patties

Breakfast was made for me this weekend, and it was delicious!

My fridge was pretty scarce yesterday morning.  Not a lot to be found.  No bacon.  Not enough leftovers to make a complete meal.  Just 2 eggs.  And hungry people.  And a pound of raw ground pork.  And on onion on the counter.

Definitely enough to make an amazing breakfast.

So on to a recipe for simple pork breakfast sausage patties that you will want to make the very next time you want a delicious meal full of protein to get you started and keep you going, feeling great, of course.

IMG_5117.JPG

Simple Pork Breakfast Sausage Patties

Makes 5 patties.

INGREDIENTS:

1 pound of organic ground pork

1 medium onion, minced (a food processor makes this step really quick)

1/2 tsp. sea salt

Dash of white pepper (omit pepper if adhering to the Autoimmune Protocol)

1 tsp. dried fennel seeds (omit fennel seeds if adhering to the Autoimmune Protocol)

2 Tbs. avocado oil

2 Tbs. lard or ghee

OPTIONAL: 2-4 eggs to fry (omit if adhering to the Autoimmune Protocol)

INSTRUCTIONS:

Add ground pork to a large mixing bowl.  Add minced onion, sea salt, white pepper, fennel seeds and avocado oil and mix with a baker’s spatula (or your hands) until everything is well-combined.  Try not to over-mix, which will create a gummy consistency.

Divide pork into 5 balls and flatten to form patties.  You don’t have to make perfect looking patties, they can be rustic (and are great that way), just aim to keep them the same thickness so that they take the same amount of time to cook.

Heat lard in a cast iron pan to medium high.  Allow the lard to melt completely.  Add pork patties and cook 4-5 minutes per side, or until completely cooked through.  If you have a splash guard, you will want to use it.  Frying can be messy.  Splash guards come to your rescue (You can often find these cheap at dollar stores which is great because they are nice to replace them from time to time).

When your patties are done cooking, remove them from the cast iron pan and place them on a serving plate.  Fry your eggs (if having) in the same pan.  Yum.  So good.  Breakfast made in the cast iron is always, always the way to go.

Serve pork patties and eggs on a plate and enjoy with coffee, or this coffee alternative, and enjoy every bite while you embrace the beginning of a new day.

I hope you enjoy!