Asparagus and Prosciutto Stuffed Chicken Breast (AIP, Paleo, Whole 30)

This recipe is a result of a few things going on in our lives. First, I have shared it on social media, but not on the blog yet. We decided it was best for our family that I would not return to work following my maternity leave. That means for last 6 months, I have been taking on my new role as a stay at home mom. This also meant, we went from a two salary income to a one salary income over night, with one extra warm body to care for as well. We have to cut a lot of expenses and find ways to save money. One of the few areas we have a lot of control in is our grocery and eating out budget. It was easy to say, no more eating out, but finding ways to cut groceries was simple at first, but also got me being more creative.

I am notorious for buying things that I want to use, and then avoiding using them because I don't want them to be gone. It is a weird quirk of mine. However, I am learning to cook all the food we have until the fridge is pretty bare, and then we go and buy what we need. I am happy to share we have kept in our food bugdet since we started, saving us several $100s in just the last 6 months.

The second thing that influenced this meal was the need for fast and easy prep since I have a 13 ½ pound, 6-month old permanently attached to my hip. It took me about 5 minutes to put this all together, and then I could just put it in the oven and forget about it until the timer went off.

Asparagus and Prosciutto Stuffed Chicken Breast

Ingredients

• 5-6 thin sliced chicken breast
• 1 bunch of asparagus
• 5-6 slices prosciutto
• 1 tablespoon extra virgin olive oil
• ½ teaspoon sea salt
• ½ tablespoon dried thyme, or 1 tablespoon fresh thyme
• ½ tablespoon dried oregano

Instructions

1. Preheat oven to 425 degree F. 
2. If need be, pound chicken breast between two pieces of plastic wrap to ensure it is all equal thickness, around 1/4 inch thick.
3. Place chicken breast flat on a parchment paper lined baking sheet. 
4. Lay one slice of prosciutto on top of each chicken breast.
5. Rise asparagus and cut off 2 inches off the bottom of each stem.
6. Divide asparagus among each chicken breast and place in the middle.
7. Roll up the chicken and prosciutto around the asparagus and place the open side down. 
8. Lightly coat the chicken and asparagus ends with olive oil. Then evenly distribute the sea salt, thyme, and oregano among the wrapped up chicken breasts.
9. Cook for 25 minutes.
10. Remove from oven and let rest for a few minutes, then serve with your favorite sides, like Roasted Acorn Squash with Brussel Sprouts or Kabocha Tots. 

Seafood Chowder (AIP, Paleo, Whole 30)

There is nothing more comforting than a big bowl of seafood chowder. There are a lot of fantastic recipes out there for AIP chowder, and I highly recommend you check them out too. This was simply my version, based on what goodies I found in my kitchen. I tend to prefer a not so thick chowder, but you might. If you would like to make this a little more thick, I recommend reserving some of the cooked potatoes and blend them separately, then add them back to the chowder.

Seafood Chowder

Ingredients

• 4 tablespoons lard
• 2 tablespoons extra virgin olive oil
• 2 shallots, sliced
• 1 large carrot, diced
• 3 celery stalks, chopped
• 4 oz mushrooms, sliced
• 1/2 cup white wine*
• 1 medium white sweet potato, diced
• 2 cubs bone broth
• 1 can coconut milk
• 1 teaspoon dried parsley
• 1 teaspoon dried dill
• 1 teaspoons dried basil
• 1/2 teaspoon sea salt
• 1 tablespoon cassava flour + 1 tablespoon of water, whisked together
• 1.5 mixed raw seafood, I used 1 lb of shrimp and 8oz of mussel meat

*use bone broth instead of white wine for Whole30 compliance.

Instructions

1. In a large stock pot, heat oil and lard over medium heat.
2. Once oil is warm, add shallots and cook for 2 minutes.
3. Add carrots, celery, and mushrooms and cook for another 4 minutes.
4. Pour in white wine, and let cook for about 3 minutes, until it starts to reduce.
5. Now add  sweet potatoes, bone broth, coconut milk, and herbs to pot. Allow to simmer for 20 minutes to allow flavors come together and potatoes to cook.
6. Whisk in cassava flour/water mix.
7. Add seafood to pot and cook for about 10-15 minutes, or until it is cooked.
8. Serve and enjoy.

Easy Healing Chicken and Vegetable Soup (AIP, Paleo. Whole 30)

Tell me this is not a familiar situation for you: you come home from work to sick child or spouse or even you are getting the sniffles. The fancy dinner you had planned for this evening is not going to work now. You have nothing else defrosted and ready to go, but you know you have to make something for the family. More importantly, you want to stop this cold/flu before it takes down the whole family.

This was the situation I found myself in yesterday. Enter my favorite kitchen gadget ever: Instant Pot. I absolutely love that you can just throw everything in it and not worry about defrosting things. You just turn it on, and walk away. Then, like magic, you have the most delicious meal ever and barely did a thing to make it.

This soup took only about 5 minutes to prep and about 45 minutes to cook (counting in pressure and depressurize times). Who doesn't want a big bowl of chicken soup when they aren't feeling so great? Plus, with homemade bone broth, ginger, and turmeric, this soup is ready to battle that cold away. I am unofficially calling it my "Get Better Soon Soup!"

Easy Healing Chicken and Vegetable Soup 

{aka Get Better Soon Soup}

Ingredients

• 1 lb frozen chicken thighs
• 3-4 carrots, peeled and chopped or sliced (your preference)
• 3 celery sticks, diced
• 2 shallots or ½ a medium onion, finely diced
• 3 cloves of garlic, chopped
• 1 sweet potato, peeled, and diced
• 4 cups of bone broth
• 1 teaspoon sea salt
• 1 teaspoon ground ginger
• 1 teaspoon ground turmeric

Instructions

1. Add all ingredients to Instant Pot.
2. Close lid and make sure it is sealed. Using manual, set for 25 minutes.
3. When done turn off Instant Pot and either let the pressure release naturally, or if you are hungry manually release pressure.
4. Remove chicken thighs, and shred with forks. Once shredded, and back to pot and stir to combine.
5. Serve, enjoy and kick that cold to the curb! 

Makes 4-6 servings

Balsamic Cherry Pulled Pork & Sweet Plantain Romaine Boats (AIP, Paleo)

For some reason I always struggle to decide how to serve pulled pork. You can obviously just serve it on it's own, but it always felt like something was missing. It is that starchiness and support of a roll to shovel the goodness in your mouth I just couldn't find. Good news, I have found a solution; fried plantains and romaine leaves.

Balsamic Cherry Pulled Pork & Sweet Plantain Romaine Boats

Ingredients

• 1½ cup pitted cherries (fresh or frozen), roughly chopped
• ¼ cup balsamic vinegar
• 2 tablespoon coconut aminos
• 1 tablespoon avocado oil
• 5-6 pound bone-in pork shoulder roast
• 1 cup bone broth
• 1 teaspoons sea salt
• 1 teaspoon ground ginger
• 1 teaspoon dried rosemary
• ¼ cup coconut oil
• 4 yellow plantains (not yet black, but can have a few spots)
• 1 head of romaine

Instructions

This recipe uses an Instant Pot, however, I have included modifications at the bottom for those using a slow cooker.

1. In a small bowl, combine cherries, vinegar, and coconut aminos, set aside.
2. Pat dry pork shoulder, and cut in to 4-5 even pieces.
3. Set Instant Pot on sauté and add avocado oil to pot. When pot is hot, brown all sides of pork. You may have to do this in a few rounds to make sure there is enough room for each to brown.
4. Once pork is browned, place back all pieces into instant pot and cancel sauté function 
5. Pour bone broth over pork, then the balsamic cherry mix, and lastly, sprinkle sea salt, ginger, and rosemary all over.
6. Set Instant Pot on manual and use the "+" to set it to 75 mins. Close the lid and make sure the valve is on steaming.
7. When pork is done, turn off the pot and let pressure release naturally.

While the pot is releasing pressure you can start working on the plantains.

1. In a medium cast iron skillet, warm coconut oil over medium heat.
2. Peel the plantains, and cut in thirds, then slice lengthwise, so they are about a 1/4 inch thick.
3. When oil is hot, add plantain slices in a single layer to pan, don't over fill the pan.
4. Cook on one side for 2-3 minutes, or until it gets a nice brown color, flip and cook for another 2 minutes on the other side. 
5. Remove from pan and place on a paper towel lined plate. Continue until all pieces have been cooked.

Now the pork should be ready so time to shred!

1. Remove pork from pot and place in large deep baking sheet or dish. Using two forks, shred pork and remove bone. 
2. Add shredded pork back to pot and stir to combine with juices and cherries.

Time to assemble!

1. Take 3 medium romaine leaves, wash and pat dry and set on serving plate.
2. Place 2 slices of the fried plantains on each leaf.
3. Spoon shredded pork and cherries on the plantains.
4. Enjoy!!

**If using a slow cooker you can make the follow modifications: use a large frying pan over medium heat to brown the pork and cook pork and cherries on low for 6 hours.**

Serves: 8

Yuca con Mojo {Cassava with Garlic Sauce} (AIP, Paleo, Vegan, Whole 30)

Long before I discovered the Yuca Slayer, Jennifer Robins from Predominantly Paleo, I remember buying my first yuca (cassava) root because it intrigued me. Having no idea what to do with it, I did what I always do when at a loss with a new ingredient, I googled it. The one recipe that stuck out to me was yuca con mojo, aka yuca (cassava) with garlic sauce.

After trying many different variations of this recipe and making a few tweaks of my own, I found a recipe I truly loved. It is a traditional Cuban recipe that uses yuca (cassava) root, lime, garlic, and olive oil. However, my personal taste buds didn't care for the lime, so I have chosen lemon for my recipe, steering it a little from tradition. I make this recipe pretty often and love to eat it as side with anything really, but I really enjoy it with chicken and big pile of kale.

Yuca con mojo {Cassava with garlic sauce} 

Ingredients

• 1 lb yuca (cassava root) fresh or frozen
• 1 teaspoon sea salt, divided
• 1½ teaspoons plus + ¼ cup of fresh squeezed lemon juice
• 3 tablespoons of minced garlic
• ½ garlic cup sliced red onion
• ¼ cup extra virgin olive oil

Instructions

1. Prepare yuca
1. If using fresh yuca, cut of each end, and cut in thirds. Then, cut off the outside peel. Once peel is removed, cut up into bite size pieces. 
2. If frozen, let sit out for a few minutes until you can cut it down into bite size pieces.
2. Add cut yuca onto a medium size pot and add enough water to cover it. Add in ½ teaspoon of sea salt and 1½ teaspoons of lemon juice.
3. Bring yuca to a boil, reduce to a simmer, cover, and cook for 25 mins (or until yuca is tender but not mushy)
4. Combine garlic and ½ teaspoon of sea salt in a small dish
5. When yuca is done, drain, and sift through to remove hard center core. Even the frozen sometimes has a little left over. Set aside.
6. Return saucepan to stove top and set to medium high heat. Add red onion, olive oil, ¼ cup lemon juice, and garlic salt mix to sauce pan. Cook for 5 minutes.
7. Lastly, add yuca to the saucepan and cook for another 5 minutes.
8. Serve and Enjoy!

Pressure Cooker Pot Roast with Root Vegetables (AIP, Paleo)

So in a moment of truth, I have no idea how I acquired my pressure cooker. I think it might have been an old roommates, maybe? It has been in my kitchen for at least 7 years, and yet, my first time using it was only a month ago.

It is an old Presto Pressure Cooker, that I wasn't even sure if it worked, but it still followed me around. I finally decided to see if, first, I had all the pieces, and second, if it would still pressurize. It totally worked! My first trial recipe came out great, and now I am kicking myself for waiting so long!!!! One day I do hope to get an electric pressure cooker, like the Instant Pot, but this little pressure cooker works just fine for me. You can get a new pressure cooker like mine for around $40-50 online, or you may even luck out and find one at thrift store.

This recipe is the definition of comfort food. Even it is summer for us right now, this dish still was so delicious and filling. It also freezes really well, so you can make up and save it for later.

Pressure Cooker Pot Roast with Root Vegetables

Ingredients

• One, 3-4 lb chuck roast
• 3 teaspoon garlic powder
• 2 teaspoon onion powder
• 1  teaspoon sea salt
• ½ teaspoon ground ginger
• 1 tablespoon extra virgin olive oil
• 1½ cup bone broth
• 4 garlic cloves, whole
• 4-5 bay leaves
• 4-5 medium carrots, peeled and chopped
• 2 medium Korean sweet potatoes, peeled and chopped
• 1 medium onion, sliced
• 2 teaspoons arrowroot starch, plus a little water

Instructions

1. Mix garlic powder, onion powder, sea salt, and ginger in a small dish.
2. Pat dry chuck roast and then rub spice mix all over roast.
3. Heat pressure cooker (or frying pan) to medium heat and heat olive oil.
4. Brown roast on all sides. If you used a separate pan, add roast to pressure cooker once browned.
5. Add bone broth, garlic and bay leaves to cooker with roast.
6. Seal lid and bring to pressure over high heat. 
7. Once it is pressurized cook for 25 minutes. You can prep the carrots, sweet potatoes and onion at this time.
8. When roast is done let pressure release naturally, this should take about 10 minutes.
9. Add veggies to cooker once the pressure has released.
10. Return cooker to heat and pressurize once again over high heat.
11. Once pressurized, cook for 10 minutes.
12. Again, allow the cooker to release pressurize naturally, which should take about 10 minutes.
13. Remove veggies and roast from cooker into separate bowls. Yes a fork to shredded the roast.
14. You should have the drippings left in the pressure cooker to make a delicious gravy if you would like. To do so, simply warm up the drippings over medium heat. In a small bowl mix 2 teaspoons of arrowroot starch with just enough water to make a paste. Whisk in arrowroot starch mix into drippings until it begins to thicken. If it gets too thick simple cut it with water, 1 tablespoon at a time. Gravy is ready when the recipe is the consistence you desire. I prefer a thick gravy, personally.
15. Enjoy and serve!

Duck Fat Plantain Fries (AIP, Paleo)

I have a confession to make, I have been holding out on you guys. Back in December, I prepared this recipe to share with you all, but couldn't quite get the pictures right. Now that I've had some months to practice lighting and my photography skills, I am ready to share. Yes, I know, totally selfish.

Anyway, enough about my selfish ways, these fries are legit delicious and so easy to make. The first several times I made them with pork lard, which totally works, but then I made them with duck fat. Game. Changer. What I love most about these fries is that they get this nice crunch on the outside, but a perfect soft center, making them the most fry-like of any potato alternative.

Duck fat can be super expensive and hard to find. Which is why I hadn't tried it before. Until I made my own. I was able to get a whole duck for just under $3/lb. By the time we were done with eating the meat, rendering the fat, and using the bones for broth, it has more than paid for itself. Again, you can make this recipe with other fats, but duck fat takes it to the next level, just saying.

Duck Fat Plantain Fries

Ingredients

• 2 green plantains
• 2-3 tablespoons duck fat (you can also use pork lard, coconut oil, or a organic palm shortening)
• Course sea salt

Instructions

1. Heat duck fat in a cast iron skillet over medium heat. You want enough fat to cover the bottom of your pan, so depending on the skillet size, you may need more or less.
2. While oil is warming up, peel the plantains. 
3. To cut the fries, I first cut the plantains into thirds, this is about as long as you want them. Then slice them into fries. Try and make them as uniform in size as possible to prevent any from cooking faster or slower than others.
4. When fat is ready (aka, when a drop of water in the pan sizzles), carefully add in cut plantains with tongs, or you will get splashed with hot oil. Be careful not to over fill the pan, by making sure fries aren't touching. 
5. Cook about 2-3 minutes on all 4 sides. You will want them to change from the dull yellow color to a nice light brown. Another way to tell they are done is by taping them and see if they outside is hard. 
6. When they are done, put them on paper towel lined plate and season with sea salt.
7. Enjoy! My favorite way to have these are along side a guacamole burger. 

Shared on AIP Recipe Roundtable
Featured on Autoimmune Paleo Recipe Round-Up June '15

Homemade Italian Dressing (AIP, Paleo, Vegan)

One of the hardest things to find is an AIP friendly or even Paleo friendly salad dressing. Most salad dressing you find at the store include about 20 ingredients that make no sense and about 4 that you actually feel comfortable consuming. As an alternative, many of us learn to live with a little olive oil and vinegar, and that works a good bit of the time. However, sometimes you really want a salad dressing that tastes like one.

When I set about coming up with an Italian Dressing recipe, it was partially because I missed it, but what I missed more was a dressing that can also be used to make Grilled Marinated Summer Vegetables. This dressing can be tossed on a leafy green salad or as a marinade or in anything you would normally use Italian dressing.

Homemade Italian Dressing

Ingredients

• ¼ cup red wine vinegar
• 1 teaspoon maple syrup
• 1 teaspoon minced fresh garlic
• ¾ teaspoon dried oregano
• ¾ teaspoon dried basil
• ¾ teaspoon dried thyme
• ½ teaspoon fine sea salt
• ½ teaspoon onion powder
• ½ cup extra virgin olive oil

Instructions

1. Place everything but the olive oil in a large wide mouth mason jar or large bowl. 
2. Use an immersion blender or whisk to combine ingredients.
3. Once other ingredients are combined, slowly add in the olive oil while blending or whisking.
4. Store in a mason jar in fridge for up to two weeks. Recipe makes 1 cup of dressing.

Shared on AIP Recipe Roundtable
Featured on Autoimmune Paleo Recipe Round-Up June '15

Strawberry and Pomegranate Pie (AIP, Paleo)

PIE. I am actually not the biggest pie fan, BUT my mom's strawberry pie was the definition of summer to me. Loaded with sugar and topped with whipped cream, it was my favorite treat growing up. Obviously, there was no way I could have a piece of that now, so I had to figure out how to make something that was just as worthy, but appropriate for my new lifestyle.

This  recipe uses Otto's Naturals Cassava Flour. I am so excited to have found a flour that truly works as a 1:1 substitute to regular flour. It has opened a whole new world for the AIP/Paleo community.

Strawberry and Pomegranate Pie

Ingredients

Crust

• 1 ¼ cup cassavaflour, plus another tablespoon for dusting
• A pinch of Salt (approximately 1/8 teaspoon)
• 2 tablespoons maple syrup
• ½ cup Organic Shortening
• 2 tablespoons of avocado oil
• Up to 6 tablespoons of cold water

Filling

• 1 cup of blended strawberries 
• ½ cup pomegranate juice
• 2 tablespoons of maple syrup
• 1 teaspoon of gelatin
• 2 ½ - 3 cups of diced strawberries (depending on how much you want to stuff your pie, hehe) 

Preparation

Pie crust

1. Preheat oven to 375 degrees F.
2. Lightly grease pie pan with 1 teaspoon of palm shorting. (I have only tested this recipe with a glass pie dish, so I am not sure how another type will bake.)
3. In a large bowl, add cassava flour and salt.
4. Make a small whole in the center of the flour and add in the maple syrup, palm shortening, and avocado oil.
5. Now get your hands dirty. Use them to mix all the ingredients together. It will be crumbly, this is ok, just be sure to combine, so the flour is no longer powder.
6. Finally, add in cold water, one tablespoon at a time. It will begin to become dough like, mixing it with a spatula. First it will get a sticky. Add enough water so that it is no longer stick and can be formed into a ball, but don't over work it either so that it is to smooth.
7. On a clean work surface, lightly dust with cassava flour. Grab your rolling pin and dust it a little too.
8. Form the dough into a large ball and put it on the dusted surface. Roll out the dough to form a large circle. You will need to do this very slowly and work with the dough, be patient. 
9. When crust is ready, transfer to pie dish. Crimp the edges with your finger and use a fork to poke the bottom of the crust.
10. Place in oven and cook for 20 mins. 
11. Once done, remove, and let crust cool.

This crust can be made a day or two in advanced. If you choose to make it on the same day, you will need to allow time for it to completely cool before adding the filling. This could be a few hours.

Filling

1. Add sliced strawberries to cooled pie crust. You want to fill the whole crust and for them to be level with the top edge of the crust or a little over.
2. In a small sauce pan, combine crushed strawberries, pomegranate juice, and maple syrup.
3. Sprinkle on gelatin and let bloom for 1 minute, 
4. Over low heat, warm sauce for 2-3 minutes, lightly whisking as gelatin melts.
5. Once warmed, carefully pour sauce over strawberries so that it evenly covers them.
6. Place in fridge and let it set for at least an hour. Again you can make this pie a day ahead of time.

When ready to serve, let sit out for about 30 mins to an hour. You can eat it right out of the fridge, but letting it warm, just provides a little better of a texture.

Serve it topped with some whipped coconut cream or a little date syrup if you get your hands one some. 

Shared on AIP Recipe Roundtable

Curried Chicken Salad (AIP, Paleo)

You may or may not have noticed, I have a bit of a turmeric obsession. This recipe, like many of mine lately, came together on a whim. There was leftover chicken that needed to be used and I am always looking for fun new ways to eat jicama. Naturally, it made the most sense to combine the chicken, jicama, and turmeric plus bunch of other ingredients to make an awesome chicken salad.

Plus, I have successfully reintroduced eggs, so I was finally able to make home made mayo again! Don't worry my fellow AIPers who haven't yet reintroduced eggs or unable to eat them, I have three other options for you.

Curried Chicken Salad

Ingredients

• 10 ounce can of chicken or about a 1 cup of chopped/shredded leftover chicken
• 1/2 cup of diced apple
• 1/2 cup of diced jicama
• 1/3 cup chopped celery
• 1 ½ tablespoons of homemade mayo*
• ½ teaspoon turmeric
• 2 teaspoons of green onions
• 1 teaspoon of fresh lemon juice
• Sea salt, to taste

*I have made these two AIP mayo recipes before and they would both work well in this recipe: Egg Free Mayonnaise and Garlic Mayo, both from The Autoimmune Paleo Cookbook. Alternatively, you could use just coconut cream (the part that separates from the water after being in the fridge overnight). 

Instructions

1. Chop/dice/shred ingredients as mentioned above.
2. Combine chicken, apple, jicama, and celery in a bowl until well combined.
3. Add remaining ingredients, and salt to taste.
4. Serve with some additional chopped green onion.
5. Enjoy on a cucumber slice, on a spoon, or on top of a bed lettuce. 

No-Egg Waffles (AIP, Coconut-Free, Paleo, Vegan)

Recently I got my very first bag of Otto's Cassava Flour. Filled with excitement, I contemplated what to make first. My mind began swirling with ideas. I decided to make something, that was not these waffles. It turned out pretty good, but needed another go.

Then I had a thought, let's see if I can make waffles with the flour. My goal was to try and come up with a recipe that was simple and that many could enjoy. The first try was a complete success. There was fluff, there was flavor, there was a waffle I could enjoy! So of course I had to share it with you all as soon as possible.

No-Egg Waffles 

Ingredients

• 1 and 1/4 cup cassava flour
• ¼ teaspoon arrowroot starch
• 1 ¼ teaspoon cream of tartar
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• 2 tablespoons maple syrup
• 3 tablespoons avocado oil
• Up to 1 and 1/4 cup of cold water

Instructions

1. Preheat waffle iron.
2. Mix dry ingredients together in a large bowl.
3. Make a small hole in the dry ingredients and pour in the wet ingredients minus the water. Slowly add in the water a 1/4 cup at a time until it because slush like. You don't want it too soupy (pancake like) but thicker than that. If it becomes too wet, add a little more cassava flour.
4. Grease waffle iron and pour in mix to suitable size portions for machine.
5. Let them cook for just a minute or two past the timer.
6. Enjoy with syrup, fresh fruit or your favorite toppings.

These are definitely more dense than my other recipe, but are more waffle like. This recipe made about 6-8 waffles, depending on the size.

Featured on AIP Recipe Roundtable

Cabbage and Ground Pork Curry (AIP, Paleo)

Prior to AIP, I was actually never a huge curry fan. Mostly because it always made me feel so icky afterwards. Having now learned about AIP, I realize that is likely I am sensitive to those spices like cumin and coriander. It was not my intention to create a curry recipe. Right now, I am seriously obsessed with putting ginger and turmeric in any dish that works. Additionally, sage and cinnamon are basically the only spices I use when cooking pork, so I decided to through them all in a pan together with some cabbage and see what happened. To my surprise, it tasted great! So I've decided to share this one pan dish with you all.

Cabbage and Ground Pork Curry

Ingredients 

• 1/2 large head of cabbage, thinly sliced
• 1 lb ground pork
• 1/4 teaspoon cinnamon
• 1/2 teaspoon garlic powder
• 1 teaspoon sea salt
• 1 teaspoon ground ginger
• 1 teaspoon ground sage or 1/2 teaspoon of rubbed sage
• 1 teaspoon ground turmeric* 
• 1/4 cup of bone broth (preferably pork or beef)

*If you have access to fresh turmeric, you can also add another 1/4 teaspoon of freshly grated turmeric.

Instruction

1. Preheat large pan over medium-high heat. Add ground pork and cook until browned.
2. Divide cabbage in half and add half to the pan with pork. Mix and cook for about 2-3 mins, or until cabbage starts to wilt a little. 
3. Add in the remaining cabbage and sea salt to pan and stir to combine and cook for another 5 minutes. Stir occasionally.
4. Add cinnamon, garlic powder, ground ginger, ground sage, and ground turmeric to pan and stir until seasons cover the pork and cabbage.
5. Lastly add bone broth to pan. Once broth is boiling, reduce heat to low and cover pan with lid or aluminum foil.
6. Cook covered for 20 minutes on low heat. 
7. Remove lid and cook for another 5 minutes or until all liquid has disappeared.
8. Enjoy!

Shared on AIP Recipe Roundtable

Super Easy Pork Shoulder Roast (AIP, Paleo)

I have absolutely zero luck with pork in the crock pot, there I said it. Phew. I try recipes over and over again, either I over cook or under cook or I grab the wrong cut and it just never seems to work out. This may sound strange, but it's the truth. I am also super bad at following directions, so this may be part of it. This was the reason why I need something that required the least amount of instruction to equal the best results.

The recipe for this came as a bit of a fluke. I picked up a pork shoulder roast for a good deal at the store and had no clue what I was going to do with it, but had to buy it. When I went to prepare it, I literally grabbed a few of my favorite herbs, tossed them on top of the roast, turned the crock pot on low, and walked away. What came out was perfection! I love it when that works out. And best of all, this is completely approved by my non-paleo hubby, so you know it's a hit!

Super Easy Pork Shoulder Roast

Ingredients

• 3-5 lb pork shoulder roast
• 2 tablespoons of minced garlic
• 1 1/2 teaspoons each of the following: oregano, thyme, marjoram, basil, and rosemary
• 1/2 teaspoon of sea salt

Instruction

1. Place pork shoulder roast in slow cooker. If it is wrapped in kitchen netting, you can leave it on.
2. Rub garlic over the top of roast. Mix herbs together and sprinkle over the top of the roast.
3. Set slow cooker on low and cook for 9-10 hrs or until roast reaches 165 degrees F.
4. Remove roast and set on cutting board. Tent it with aluminum foil and let rest for 20 mins. This would be a good time to make your sides, like the Caramelized Fennel and Sweet Potato Sauté
5. Slice, serve, drool, and enjoy!

Shared on AIP Recipe Roundtable

Caramelized Fennel and Sweet Potato Sauté (AIP, Paleo)

The other day I through pork shoulder in the crock pot (recipe coming very soon!) in the morning and thought, "Yay, head start on dinner!" Of course, when I got to making the rest of dinner, I had completely forgot to come up with a plan for the sides. As I looked at what we had in the kitchen, I knew I could have gone with something we always have, but what's the fun in that? 

My goal was something simple and delicious. I tend to stray away from recipe with too many ingredients unless I have time to plan and prepare. Plus, you don't need to over complicate real food because it is so good on it's own.

Along with being super delicious, this sauté it is super easy to make and only requires five main ingredients. Sometimes you need to change up your vegetable side game, but don't want to over complicate things. I don't blame you, and that is why I am sharing this one with you. Plus this sauté will pair perfectly with the Super Easy Pork Shoulder Roast.

Caramelized Fennel and Sweet Potato Sauté

Ingredients

• 2 tablespoons of extra virgin olive oil
• 1 fennel bulb
• 1/2 a large onion
• 1 medium sweet potato
• 1 cup bone broth
• Sea salt

Instructions

1. Cut the top steams and hard bottom off the fennel bulb and slice the remaining in to 1/4 thick strips. Removing hard core. Set slices aside. Save a few fronds for garnish.
2. Thinly slice onions and set aside.
3. Heat a large pan over medium heat. Once warm, add EVOO. 
4. When oil is hot, add sliced fennel and onion to pan. Stir to coat everything in oil and then let cook. Don't stir too much, as you want to get a little color (e.g. burnt) on it and let it caramelize. Cook the fennel and onion for about 12-15 mins.
5. Meanwhile, peel sweet potato, cut in quarters length wise and then thinly slice. Pieces should bite sized and not too thick. You want them to be similar, so they cook evenly.
6. Add sweet potato slices to pan and stir to combine. Cook for about 5 minutes. just to get a little color on the sweet potatoes. 
7. Finally, add bone broth. Bring to a boil, then reduce heat to low and little simmer. Cook until sweet potatoes are soft and the bone broth is absorbed. About another 10-15 mins. Add a pinch of sea salt to taste.
8. Serve with your favorite main dish. Garnish with a little fennel fronds clippings.

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