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!

Stuffed Pattypan Squash (AIP, Low-FODMAP, Paleo, SCD, Whole 30)

Recently, I met my first pattypan squash. They were so cute and look like little pumpkins, what is there not to like about them? When I picked these up the other day at my local farm stand, I immediately knew I would stuff them. The question was, with what?

Through my research online, I found most recipes used rice as a main ingredient in the stuffing. Of course this wouldn't work, so I had to get creative. On top of that, I couldn't use cauli-rice again, because the hubby said he won't eat it anymore (whatever, I could eat it every day, but to each their own). So what to rice? After looking through what I had in the kitchen, I settled on diakon radish because it basically my new favorite snack. I am super excited how well these turned out, and even the hubby approved!

Stuffed Pattypan Squash

Ingredients

• 8 small pattypan squash
• 2 tablespoons extra virgin olive oil, divided
• 1 lb grassfed ground beef
• 2 cups diakon radish, cubed
• 3/4 cup bone broth
• ½ teaspoon sea salt
• 1 cup frozen spinach

Instructions

1. Preheat oven to 400 degrees F and place cooking sheet in oven to heat as it comes to temperature.
2. Wash and dry squash, and slice the top off about a ½ inch from stem. Level out the bottom of the squash by cutting of a little so it sits flat.
3. Scoop out the squash seeds and flesh, leave about a ½ inch shell. Reserve the flesh. 
4. Lightly coat the cut parts of the squash with 1 tablespoon extra virgin olive oil.
5. Remove cooking sheet from oven and place squash on the sheet, opening side down.
6. Roast for about 15 mins or until it is tender and the flesh side is brown.
7. While the squash heat 1 tablespoon of extra virgin olive oil over medium high heat in a large frying pan.
8. Once pan is hot, add ground beef and brown.
9. While meat is browning, place cubed radish and squash flesh in a food processor or blender, and pulse in 2 second intervals until it is riced. About 5 times.
10. When beef is browned, add in the riced radish and squash flesh and bone broth. 
11. Bring to boil and let simmer for 5 mins or until most of liquid is gone.
12. Add spinach and sea salt and stir to combine. Cook for another 5 mins over medium heat.
13. Remove from heat when done
14. When squash is cooked, remove from oven and flip them over so opening is face up.
15. Spoon stuffing mixture evenly into the squash rounds. 
16. Serve and enjoy!

Pan Seared Boneless Pork Chops (AIP, Paleo)

As as simple week night meal, these pork chops are used frequently in our meal rotation. My favorite part about pan searing pork chops is that it keeps in all the juices. It comes out perfect every time and never dry, which let's face it, often happens when cooking pork. This recipe is super easy and is another one of our go to lazy meals. I pop the pork in the fridge in the morning and it will be defrosted by dinner time. From prep to serve time you are looking at around 15 mins.

Pan-Seared Boneless Pork Chops

Ingredients

• 4 center cut boneless pork chops
• 1 teaspoon rubbed sage
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon sea salt
• ¼ teaspoon ginger
• ¼ teaspoon cinnamon
• 1 tablespoon extra virgin olive oil or avocado oil

Instructions

1. Pat dry pork chops and set on a cutting board or plate.
2. Mix together all spices in a small bowl.
3. Cover pork chops all over with spice mix, be sure to pat it down to stick.
4. Heat oil in a large frying pan over medium high heat.
5. Once oil is hot, add pork chops to the pan. 
6. Cook for 4 mins. Don't touch it at all, just let it cook away.
7. Now flip and cook for another 4 minutes on the other side. You will want a nice sear on both sides by the time it's done.
8. Remove from pan and let rest for 2-3 minutes on cutting board.
9. Slice only when you are ready to serve or serve as a full chop. It will keep the juices in the pork longer this way.