Slow Cooker BBQ Pulled Pork

I am a huge fan of slow cooked meats that are so tender they fall apart just from you looking at them. Well, I've been told I have a withering stare but I like to think that's not why this pork falls apart on contact. It's just so good. The dry mustard is essential in this recipe and you can use smoked paprika instead of regular paprika. It's also best if the ground black pepper is freshly ground peppercorns.

Ingredients:
1 Tbsp garlic powder
1 Tbsp salt
1 Tbsp onion powder
1 Tbsp paprika
1 Tbsp chili powder
1 Tbsp dry mustard
1 tsp ground black pepper
1/4 tsp cinnamon
2 lb pork roast
1/3 C smokey BBQ sauce
1/4 C water

Supplies:
Saran Wrap
Slow cooker*
Small bowl
Tongs

Serves: 4-6

*All of my slow cooker recipes could be made in a covered pot on the stovetop or in a Dutch oven.

Combine all dry ingredients and mix well. Rub onto roast on all sides, wrap tightly in Saran Wrap, and refrigerate overnight. In the morning, place in slow cooker, set temperature to low for 7 hours. After 7 hours, mix BBQ sauce and water in bowl then add to the roast. Set temperature to high for 1 hour, then begin to pull pork apart. It should pull apart easily. Leave in slow cooker on simmer for one to two more hours.

We used the pork to make pulled pork tacos by making Paleo Tortillas. You could also just eat it as is with veggies. Tomorrow I'll be using some leftovers in an omelette. If you're strictly paleo or on Whole30 you may have trouble finding a BBQ sauce that is compliant and if you do you will want to make sure the spices and pork are organic.

Paleo "Tortillas"

If you're looking for an "authentic" tasting tortilla this isn't it. It's kind of eggy tasting with a hint of coconut flavor (predictable, considering the ingredients?) but if you're building tacos with fillings that have dominant flavors these "tortillas" are a very convenient way to have a paleo taco night. Like the paleo pizza dough, it's really just a vessel, it's not part of the flavor profile of the dish. If you want to make burritos, these probably won't be strong enough. They also keep pretty well in the fridge for leftovers the next day (keep them in an airtight container in the fridge, separate container from your fillings).

Ingredients:
3 eggs, whisked
1/2 cup canned coconut milk
2 tablespoons coconut flour
pinch of salt

Supplies:
Whisk
Mixing bowl
Medium non-stick pan
Spatula/pancake flipper

Whisk together all ingredients very well, until smooth. Heat the pan to medium-high, and when heated, pour out some batter, roll the pan around to spread out the batter very thin (almost like a crepe), cook about a minute then flip. Cook about a minute and then remove. Continue until your batter is used up (8-10 tortillas depending on how large you're making them).

We'll be making these this week for pulled pork tacos. Stay tuned!

Recipe from PaleOMG

Paleo "Oatmeal"

My daughter eats oatmeal every day. Her grandpa eats oatmeal every day. My mom can't stand oatmeal. I was never an oatmeal crazy person but I do miss having the option. Imagine my excitement when I found this gem!

To me this is sweet enough it almost could also be served as a dessert! To increase the protein content to your breakfast add a slice of ham or turkey, and if you're going in that direction you might consider using chicken broth instead of almond milk, cutting the vanilla, and replacing the banana with something else like smashed stewed tomatoes.

Ingredients:
1/4 cup almond meal*
2 egg whites
1 Tbsp chia seeds
1 tsp ground cinnamon
1 banana, mashed
1/2 cup almond milk
1/2 tsp vanilla extract

*Of course I use the almond meal left over from making Almond Milk - partly to avoid wastage but also because the coarser texture works better than blanched store bought almond meal/flour

Supplies:
Small saucepan/pot
Whisk
Small mixing bowl
Small spatula

Whisk together egg whites and milk first, then add the other ingredients and mix together very well. Bring to a low simmer on medium heat then turn down to low, stirring constantly with a small spatula (or you're likely to end up with a weird omelet/frittata thing). Cooked to your desired consistency.

Add any toppings you like.

Recipe adapted from Carrots 'n Cake

"Almost-Ranch" Simmered Chicken

We are crazy about ranch flavor, and really it's not ranch-y without buttermilk, and I didn't have any thyme which kind of threw this off, but cooking in real life for a real family when you have a real job is all about improvising. Also my kitchen is hilariously small - one day I'll take a photo and you can see what kind of space I'm working with (which is none - no space).

Ingredients:
2 chicken breasts, cubed
1/2 to 3/4 cups almond milk
2 tsp dried parsley
1.5 tsp ground black pepper
1.5 tsp salt
1 tsp garlic powder
1/2 tsp onion powder
1/4 tsp rosemary
Juice of 1/2 small lemon (optional)

Supplies:
Quart sized ziplock bag
Small/medium saucepan or pot

Serves: 3-4

Measure out the herbs and spices into the ziplock, add the almond milk, lemon juice if you're using it, then the chicken cubes last, and zip the bag letting out the air first. The amount of milk should be just enough to ensure that all the chicken is able to evenly marinate. Marinate for 30-60 minutes.

Pour contents into the saucepan/pot and bring to a medium boil, covered. Stir occasionally. Once the chicken reaches a boil, turn heat down to simmer. Simmer covered until chicken is cooked through, stirring occasionally. Simmer longer for moister, more fork-tender chicken pieces. Once chicken is cooked as desired, remove cover, remove chicken, and turn heat back up to medium- high to reduce the almond milk gravy. Thicken with flour if you're not eating paleo.

Replace the rosemary with thyme for a more ranch-accurate spice combination. (I just didn't have any in the cupboard.)

Serve with vegetables.

Banana Chocolate Chip Cookies

These are super dangerous because since they don't have prunes, there's nothing stopping you from eating two or three or ten in one sitting. Except that nasty voice in your head saying you shouldn't. (No one can tell me what to do!)

I won't stop you.

Ingredients:
1 cup almond meal (left over from Almond Milk
1 Tbsp chia seeds
1/2 banana, sliced
1/4 cup chocolate chips*
1/4 tsp light agave nectar*

Supplies:
Small food processor
Cookie sheet
Parchment paper

*It's up to you what type of chips to use. I used organic semi-sweet non-dairy chocolate chips, and I would not recommend using milk chocolate chips because the cookies will be too sweet. It's also up to you if you want to use the agave. If you would rather use raw honey I would reduce the chocolate chips or banana by half. You might also have to add some almond meal, to keep the dough from being too moist and falling apart.

Preheat oven to 325F. Combine ingredients in the food processor until well combined. Form into balls as with the Almond Date Balls and Banana Prune Bites. Flatten the balls gently (like a burger patty) and gently and place on parchment lined cookie sheet spaced 2 inches apart. Place on middle rack in the oven and bake for 20-25 minutes. Remove and cool. Store in airtight container, refrigerate if desired.

You can also skip the baking part and make these into another form of snack bites.

Banana Prune Bites

As you may have noticed, I go through phases where a certain flavor is my main obsession. It was crunchy, salty snacks..now it's sweet bites of bliss.


Ingredients:

1 cup almond meal (again I used the leftover meal from making Almond Milk)
2 Tbsp chia seeds
8 prunes, roughly chopped
1/2 banana, sliced
1/4 tsp honey
1/4 cup almond flour or meal

Supplies:
Small food processor
Small bowl

Yield: 8-10 bites

Like the Almond Date Balls, combine all ingredients except the extra 1/4 cup almond flour in the food processor and mix well. Roll into balls the size of ping-pong balls. Roll in the extra flour. Store in the refrigerator or freezer.

If you don't like or can't get chia seeds, leave them out and replace with more almond meal.

So good! I didn't include the picture because they look pretty much the same as the Almond Date Balls. Remember, these have prunes so don't eat more than one or two a day!

Almond Date Balls

Besides being an insufferable crunchy snack addict, I also have a wicked sweet tooth. I just can't break my habits of mind! Luckily, there are wonderful ways to answer that craving for sweet that won't totally send you off into the abyss. Remember - slight edge.

I make these into small balls because they are very sweet and should be eaten sparingly - like only when you feel yourself craving sugary evilness (also why the recipe makes so few). If you've ever had a Lara bar, these are like those. And they are so easy and quick to make it's absurd!


Ingredients:
5 medjool dates
1/2 C almond meal (left over from almond milk)*
1 Tbsp honey
1/4 C almond meal on the side

Supplies:
Knife
Food processor

Yield: 8 balls

*Depending on how moist your almond meal is from making the almond milk you may be able to use 2/3 C almond meal and make more balls. Or leave out the honey and thus lower the glycemic index.

Pit the dates and roughly chop them. Add all ingredients except the 1/4 C almond meal into food processor and run until evenly chopped and combined. Form into balls about the size of a ping-ping ball, and roll in the extra 1/4 C almond meal.

Dates can be expensive and are a pretty strong flavor so you can substitute prunes instead of dates, or even apricots (though make sure there's no added sugar) but depending how moist/dry the apricots are you might need to use more honey to hold the ball together.

Each choice is obviously going to lend a different flavor. I might try apricots and try using some banana to add moisture instead of honey. I'll keep you posted!