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!

Herb "Noodles"

Ingredients
1 medium rutabaga
6 tbsp water
2 tbsp olive oil
1 garlic clove, crushed
1 tbsp basil
1 tbsp oregano
1 tsp parsley
Himalayan salt, to tast
pepper, to taste (omit for AIP)


Directions

Using a Kitchen Aid veggie sheet cutter cut rutabaga into a long thin sheet. Then fold into stacks about 4 or 5 layers thick and then slice into thin noodle-like strips. (If you do not have a veggie sheet cutter you can peel the rutabaga with a vegetable peeler into long strips.) When "noodles" are cut, place them into a large pot with the water. Cover and slightly steam until the strips become tender. (You may need to add some additional water if rutabaga is still crunchy. When strips are tender crisp, remove from pot. Add olive oil, garlic, basil, oregano, and parsley. Saute until fragrant and then add rutabaga back to pot and stir to coat the noodles in the mixture. Serve immediately.

Delicious when served with Caprese Chicken

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.

Beet, Pear, & Bacon Salad with Balsamic Reduction

6-8 slices bacon, cut with scissors into small pieces

1 onion, sliced thin

3 beets, chopped into cubes (I used frozen cubed beets)

2 firm pears, chopped

1 cup pomegranate arils (I used these) 

4-5 cups spinach

1-2 cup mixed greens

1/2 cup balsamic vinegar

Fry the bacon pieces until they start to brown.

Add in onion and beets and cook until onions are translucent and beets are tender.

Place spinach, mixed greens, pears, and pomegranate into a large serving bowl.  

Heat balsamic vinegar on high until boiling stirring consistently until slightly thickened.

Add bacon, onion, and beet mixture to the serving bowl.

Toss salad.

Drizzle thickened vinegar on top and serve immediately. 

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.

Marinated Grilled Zucchini

2-3 medium-sized zucchini, sliced into spears
1/4 cup olive oil
3-4 garlic cloves, crushed
1 tsp basil
1 tsp oregano
salt & pepper, to taste (eliminate pepper for AIP)

Combine ingredients into a ziplock bag or shallow container. Marinate for at least 3 hours or overnight. Remove from marinade and grill for 5-7 minutes or until grill lines appear. Flip spears and continue to grill until zucchini is tender.

Serve with Plank Salmon 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.

Loaded Chicken Poppers (bulk recipe)

Ingredients:

2 lbs raw ground chicken
3-4 carrots, shredded
1 cup raw butternut squash, shredded
1 medium raw sweet potato, shredded
1 red onion, finely chopped
1 bunch (5-6) green onions, cut into small pieces
2 tbsp parsley
2 tbsp chives
4 tbsp fresh dill, chopped finely
4 garlic cloves, crushed
1 tsp Himalayan salt
4 tbsp nutritional yeast

Directions:

Preheat oven to 375 degrees and line 2 large baking sheets with parchment paper.

I used my kitchen aid grater attachment to shred the carrots, squash, and sweet potato. I use a food processor to chop the onions. (This makes a large recipe and is worth it to bring out the kitchen appliances!)

Combine all ingredients in a large bowl and mix thoroughly. Scoop a small amount (a bit larger than a golf ball) and roll into a ball and then flatten slightly to make a 'nugget' shape. Repeat with remaining mixture until you have used up the entire amount. Bake for 20 minutes and then flip and bake an additional 15-20 minutes or until cooked through.

Cool completely and then freeze in a Ziploc bag. I keep these on hand in the freezer for a quick snack/meal when I am hungry and short on time.

They are good on their own but also fabulous dipped in a compliant bbq sauce.

1. 
   

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.

AIP "Cheese" sauce (big batch)

Ingredients:
1 large sweet potato
3 medium carrots
4 cups butternut squash, diced
1 drizzle of olive oil
1 onion, chopped
3 cloves garlic
1 tsp Himalayan salt
1 tsp lemon juice
1 cup homemade broth (chicken or vegetable)
1 cup coconut milk
2 tbsp coconut aminos
2-3 tbsp nutritional yeast

Optional additions if reintroduced:
1/2 tsp smoked paprika
1 tsp black pepper
1 tsp dry mustard

Directions:
Fill a large pot with water, sweet potato, carrots, and squash and bring to a rolling boil. Boil until vegetables are tender. Drain and then add to Vitamix.

Place onion in a medium frying pan and drizzle with olive oil. When onions are soft, add the garlic and cook until fragrant. Add to Vitamix.

Add remaining ingredients to Vitamix and blend until completely smooth.

Pour into eight (250ml) jars and one (125 ml) jar and cool completely.

When cool, place in freezer and freeze until ready to use.

AIP Onion & Sage Sausage

Ingredients:
1 1/2 pounds of ground pork
1 purple onion, chopped finely
2 Tbsp rubbed sage
2 garlic cloves, crushed
1/2 tsp Himalayan salt
1 tsp maple sugar (optional)

Directions:
Preheat oven to 350 degrees and then line a baking tray with parchment paper. Add all ingredients together in a mixing bowl and mix until throughly combined. Take a gold ball sized lump and roll into logs. (I always roll my sausages into logs and for my husband, who eats Paleo, I make his into patties so I don't accidentally eat his by mistake.) Bake for 30 minutes or until edges begin to brown slightly. Cool completely and then store in the freezer for a quick breakfast or snack.

Paleo Peppered Sausage

Ingredients:
1 1/2 pounds of ground pork
1 purple onion, chopped finely
2 Tbsp rubbed sage
1 Tbsp ground fennel
2 garlic cloves, crushed
1/2 tsp Himalayan salt
1 tsp white pepper
cayenne pepper, to taste
Fresh ground pepper for topping


Directions:
Preheat oven to 350 degrees and then line a baking tray with parchment paper. Add all ingredients together in a mixing bowl and mix until throughly combined. Take a gold ball sized lump and roll into balls and flatten slightly to make a thick patty. (I always roll my sausages into logs and for my husband, who eats Paleo, I make his into patties so I don't accidentally eat his by mistake.) Before baking use a pepper mill to sprinkle each patty with fresh ground pepper before baking. Bake for 30 minutes or until edges begin to brown slightly. Cool completely and then store in the freezer for a quick breakfast or snack. My husband likes to eat these with his eggs in the morning and topped with guacamole.