Orange & Sage Pork Chops

(adapted from this recipe)
4 (5 oz) 1/2-inch thick boneless pork chops
Himalayan Salt 
Freshly ground black pepper (leave out for AIP)

• 3 clove garlic, minced
• 2 tsp chopped fresh sage leaves or 2 tsp rubbed sage
• (fresh rosemary would be a good substitute)

• 3 Tbsp Olive Oil
• 
  
• 1 tbsp arrowroot flour
• 1/2 cup homemade chicken broth
• 2 tsp orange zest
• 1/2 cup fresh orange juice
• 1 1/2 tsp lemon juice
• 2 tsp honey
• 
  
• Instructions
pork chops with salt and pepper. Heat olive oil, garlic, and sage in a large skillet over medium-high heat. 

Add pork chops and cook, turning once until cooked through, about 4 minutes per side. Transfer to a plate, cover with foil and let rest at least 3 minutes.

Meanwhile, whisk together 1 Tbsp broth with arrowroot flour. Mix in remaining 3 Tbsp broth, orange juice, lemon juice, and honey. 

After removing pork chops from skillet, reduce skillet temperature to medium. Whisk orange juice mixture once more then pour into skillet while scraping bottom to loosen browned bits. 

Bring mixture to a boil whisking constantly, then reduce heat slightly and allow to simmer, stirring frequently, about 1 minute. Stir in orange zest and sage. 

Return pork chops to skillet and spoon sauce over chops. Serve warm.

Tangy Peach Pulled Pork

Ingredients:

2-3 pork loin

2 cups Tangy Peach BBQ Sauce, or your favourite AIP/Paleo BBQ Sauce

caramelized onions-optional

Directions:

Place pork into crockpot. 

Pour 1 cup of BBQ Sauce on top.

Cook 6-8 hours on high or 8-10 hours on medium.

Shred meat with 2 forks and stir to combine juices and add remaining 1 cup of BBQ Sauce.

Serve with caramelized onions.

Photo below shows pulled pork on Danielle Walker's "Cornbread" (requires reintroduction of eggs and almonds).

Leftovers (if any!) will freeze great!

Paleo Tangy Peach BBQ Sauce

Ingredients

6 peaches, peeled and sliced
1 (398 ml) can of organic tomato sauce
1 tbsp coconut aminos
3 tsp chili powder
3 tbsp honey or maple syrup
1 tbsp mustard (this brand is my favourite)
1-2 tbsp apple cider vinegar
1 small onion, chopped

Directions:
Place all ingredients in a saucepan and bring to a boil over medium heat. Turn down to low heat and simmer for 1 hour. Blend with a hand blender in the pot or transfer to a blender for a smoother sauce.

Makes 7 cups of sauce. Use within a few days or freeze.

This is amazing on pulled pork.

Plank Salmon with Maple Peach Salsa

Ingredients:

Salsa:
4-5 peaches, chopped
1 Tbsp Maple syrup
1 Tbsp fresh squeezed lemon juice
1 green onion, chopped
3 tbsp, chopped fresh basil

Salmon:
4 small salmon fillets or 1 large
1 Cedar Plank-soaked for 4 hours or more

Directions:

1. Combine salsa ingredients together and set aside.

2. Place salmon fillet on plank. Scoop half of the salsa on top of the salmon. Grill on medium heat with lid closed for 15 minutes or until salmon begins to flake and fish is opaque or until internal temperature reaches 158 degrees F or 70 degrees C. Check occasionally to be sure the plank does not burn excessively. Spray with water if there are flare ups.

3. Remove salmon from grill and serve with reserved salsa and garnish with basil leaves if desired.


Serve with Grilled Zucchini if desired.

Chicken & Bacon "Manicotti"

Ingredients:

For the Manicotti:

2 firm zucchini, peeled

Use the Kitchen Aid veggie sheet cutter to cut each zucchini into a long piece

For the Filling:

1 small purple onion, finely diced 

2 cloves garlic, minced

1 tsp oregano

2 tsp avocado oil

2 cups fresh spinach

2 chicken breasts, cooked and chopped

8 slices bacon, cooked and chopped

1/2 cup cubed zucchini cheese

For the Alfredo sauce:

1-500 g package frozen cauliflower

2 tsp olive oil

2 cloves garlic, minced

1/4 cup coconut manna

1/2 cup chicken broth-homemade

2 tsp lemon juice

2 tbsp nutritional yeast

Optional:

Extra zucchini cheese for topping.

Parsley for garnish.

Directions:

Fry onion, garlic, and oregano in oil until fragrant. Add spinach and cook until wilted. Add cooked chicken and bacon and cook until heated through. Remove from heat and make Alfredo sauce. Steam cauliflower. Cook garlic in olive oil until fragrant and then remove from heat. Drain cauliflower and add to vita mix container. Add garlic, coconut manna, chicken broth, lemon juice, and nutritional yeast. Blend for 2 minutes on low and then 2 minutes on high until completely smooth. 

Assemble the manicotti by spreading a thin layer of Alfredo sauce on the bottom of a 9X13 pan. Slice long zucchini sheets into 6 inch pieces. Fill each piece with a generous amount of filling. (You want to fill approximately 8 rolls) Roll up the zucchini around the filling and place seam side down into the casserole dish. When all rolls are completed, top with Alfredo sauce (I had enough leftover to freeze for another meal!) and then add grated zucchini cheese, if desired.

Bake at 350 degrees for 30-40 minutes or until Alfredo sauce is bubbling and edges begin to brown sightly. Serve with a simple green salad.

Paleo Caprese Chicken

Ingredients:
1 tbsp olive oil
4-6 boneless, skinless chicken breasts
himalayan salt
dried oregano
Fresh ground pepper (optional)
1 pint grape tomatoes, quartered
3-4 cloves garlic, crushed
1/4 -1/2 cup balsamic vinegar
4-6 pieces "cheese" (I often use this recipe)
2 tbsp fresh basil, finely chopped

Directions:
In a large skillet, heat oil over medium heat. Season chicken breasts with salt, oregano, and pepper if desired. Cook on both sides until browned and cooked through. (about 6-8 minutes on each side) Transfer cooked chicken to a plate.

Add quartered grape tomatoes and cook until softened and wilted. Drain off some of the liquid and then add garlic and cook until fragrant. Add balsamic vinegar and cook until slightly thickened. Return chicken to skillet and place a slice of "cheese" on each piece of chicken and cover with a lid until cheese melts. Spoon some tomatoes on to each piece of chicken and then top with fresh basil. Serve with steamed spiralized zucchini or steamed rutabaga noodles cut with a Kitchen Aid veggie sheet cutter and then sliced into long thin strands.

Blueberry Balsamic Glazed Pork for the Crockpot

Ingredients:

2 pound pork tenderloin or boneless pork roast
1 tsp fresh rosemary, finely chopped
salt to taste
pepper, optional leave out for strict AIP
2 garlic cloves, crushed
1/4 cup water
2 tsp coconut sugar
1/4 cup balsamic vinegar
2 tbsp coconut aminos
1 cup fresh or frozen blueberries
1 tbsp arrowroot flour dissolved in 2 tbsp water-to thicken sauce if desired.

Directions:

Rub rosemary, salt,  (and pepper, if desired) all over roast or tenderloin.

Pour 1/4 cup water into the crockpot and add the seasoned pork.

Cook on low for 5-6 hours.

Remove pork from crockpot and let rest 5 minutes while you prepare the glaze.

In a small pan, whisk together coconut sugar, balsamic vinegar, and coconut aminos. Heat until sugar is dissolved. Add blueberries and simmer until warm. Add arrowroot flour and water to thicken sauce if desired. Drizzle glaze over pork and then slice and serve. I like to serve this with cauliflower rice and mushrooms cooked in balsamic vinegar with rosemary.

Paleo Stuffed Peppers

Ingredients:

1 1/2 pounds ground meat (Turkey, Beef, Pork, or a combination)
1 small onion, chopped
1 pepper any colour, chopped (I often use green)
2 garlic cloves, crushed
1 tbsp chili powder
1 tbsp cumin
1/2 cup salsa (use one with no added sugar or preservatives, homemade works great because you know what's in it!)
1 cup chopped spinach
1 tbsp coconut flour, optional
4 peppers (any colour)



Directions:

Mix ground meat with onion, pepper, garlic, chili powder, cumin, salsa, and spinach.

Add coconut flour if mixture seems too wet.

Split the peppers in half and remove seeds.

Fill with meat mixture and bake at 350 degrees for 30-40 minutes or until cooked through.

Enjoy right away or cool completely and freeze. To reheat, reheat from frozen in the oven or in a hot logic.