Basil Balsamic Grilled Chicken & Apple Salad w Butternut Squash Mash

Now that it is officially Spring, it's back to the grill for this quick go-to recipe.  I marinated my organic chicken thighs in leftover Basil Balsamic Vinaigrette from this recipe then grilled them up and placed them on top of a delicious apple salad.  Paired with a simple butternut squash mash, this dish was a hearty well rounded meal for the whole family (even baby P loved it).  I hope you do too.

Ingredients (Serves 4):
8 Organic Boneless Skinless Chicken Thighs
1/2c Basil Balsamic Dressing (see below)
1/4c Organic Chicken Stock
1 Butternut Squash, halved and seeded
2tbs Organic Butter
8c Organic Mixed Greens (I used Spinach & Arugula)
2 Organic Apples, diced
2 Avocado, seeded & diced
1/2c pinenuts
1/2c Pear Walnut Dressing (see below)
Salt & Pepper to taste

Basil Balsamic Vinaigrette:  (Recipe also found here)
1/4c organic extra virgin olive oil
1/4c high quality balsamic vinegar (I recommend visiting a local oil & vinegar store)
1-2 drops DoTerra Basil Essential Oil (can be purchased here)
Fresh ground sea salt & cracked black pepper

Directions:  Place in a jar and shake.  Add salt and pepper to taste.

Pear Walnut Vinaigrette:
1/4c Toasted Walnut Oil
1/4c Pear balsamic vinegar (found at a local oil & vinegar store, another fruity balsamic will do)

Directions:  Place in a jar and shake.  Add salt and pepper if needed to taste.

Directions:
1. In a large gallon size ziploc bag, place chicken thighs.  Add 1/2c Basil Balsamic Vinaigrette and 1/4c Chicken Stock.  Let marinate in the refrigerator at least a few hours or up to a day.  Let chicken come to room temperature about 20-30 minutes prior to cooking.
2. To make the sqaush, line a baking sheet with nonstick foil.  Preheat the oven to 350F.  Place the squash, skin side up, on the baking sheet and bake until a fork easily pierces through the squash, about 45 minutes for mine.  Remove from the oven.  Using a spoon, scoop out the flesh into a bowl.  Add a few tbs of butter and mash with a potato masher.  Add a bit of salt if needed.  Keep warm.
3. When ready to cook chicken, heat grill to medium-high heat.  Add your chicken thighs and cook until tender but done (estimating 8 minutes per side for mine).
4. Meanwhile, in a large bowl toss mixed greens, apples, avocado and pear walnut dressing (add as much or as little dressing as you like).  Scoop out a serving onto each plate.  Top with pinenuts. 
5. When chicken is done cooking, slice on a cutting board and place on top of each salad.  Serve alongside a hearty scoop of butternut squash.  Oh yea!

Smoky Beef & Veggie Skewers w Roasted Sweet Potato Puree

I refuse to believe that it is too late in the season to make skewers.  I try to use my grill for as long as I can in the fall.  This is a perfect fall recipe because it is quick, hearty, and rich in fall flavors.  I used smokey ancho chile powder mixed with cumin and balsamic vinegar for a quick steak marinade.  While the meat was soaking, I baked the sweet potatoes until soft and sweet.  I had my husband Anthony throw them on the grill while I finished up the potatoes by pureeing them with a bit of balsamic and maple syrup.  I love pulling the meat and veggies off the skewers and using the potato puree as a dip, but go ahead and use a fork if you insist.  Either way, this is sure to be a weeknight favorite! 

A quick healthy meal for weeknights or special occasions alike

Ingredients:
2lb steak, cut into 1" cubes (I used top sirloin)
2tsp cumin
1tsp ancho chile powder
1tsp chipotle chile powder
4tbs extra virgin olive oil
1tsp salt
4tbs balsamic vinegar
3tbs butter
3tbs maple syrup
1 green bell pepper, seeded and cut into 1" pieces
1 red bell pepper, seeded and cut into 1" pieces
1 package white button mushrooms, whole
3 sweet potatoes, cut in half lengthwise

Directions:
1. Heat oven to 450F.  Coat all sides of sweet potatoes with olive oil and place on a nonstick foil lined baking sheet.  Bake for 20-30 minutes or until the underside of the potatoes are deep brown and they are easily pierced with a fork.
2. Meanwhile, place your veggies and meat in a bowl.  Mix cumin, ancho, chipotle, 2tbs extra virgin olive oil, 1tsp salt and 2tbs balsamic in a small bowl.  Then pour over meat and veggies and mix well with your hands.  Let marinate at least 20 minutes.
3. Preheat your grill to medium high.  Using metal skewers (or presoaked wooden ones), thread meat and veggies on the skewers alternating meat and veggies.  Place on the grill and turn occasionally until meat is medium rare and veggies are soft, about 10 minutes.
4. Meanwhile, remove potatoes from oven and let cool slightly.  Peel them and place them in a bowl or food processor.  Add butter, 2tbs balsamic, 3tbs maple syrup, and some salt.  Either mash by hand or puree in the food processor.  Taste and adjust seasonings as needed.  Serve sweet potato puree with a large skewer and enjoy!

BBQ Molasses Pork Chops w Homemade Apple Butter & Roasted Veggies

Okay.  First off, I can't take full credit for this recipe.  I altered and adapted it from one of Bobby Flay's original recipes in his Grill It! cookbook.  Of course, I altered it to suit my tastes and make it my own. I wasn't originally planning on putting this one on my blog but it really is too delicious not to share.  I know the molasses sauce sounds strange, but I promise you that glazed on pork it tastes 100x better than barbeque sauce!  You will never go back to it again.  Topped with homemade apple butter and paired with roasted veggies, this is one of the most delicious meals!  I highly recommend you make this meal when entertaining company like I did.  They will be very impressed.

Certainly a dish you won't forget!

Molasses Pork Ingredients:
8 bone-in pork chops, about 1" thick (best if set out to room temp about an hour before you grill them)
1/4c molasses
2tbs dijon mustard
2tbs stone ground brown mustard
salt and pepper

Apple Butter Ingredients (can be made up to a week ahead of time and stored in the fridge):
2tbs butter
2 large granny smith apples, peeled, cored and chopped
1/4c dark brown sugar
1tsp cinnamon
1/4tsp salt
1 stick butter at room temperature

Roasted Veggie Ingredients:
2 sweet potatoes, peeled and cut into slices
1 head broccoli, washed and cut into large stalks
1/4c extra virgin olive oil
salt
1/2 tsp herbs (I used thyme and rosemary)

Directions:
1. First, preheat your oven to 375F.  Place your veggies on one or two baking sheets.  Coat well with oil.  Sprinkle with salt and herbs.  Roast for about 45 minutes, rotating sheets about every 15 minutes and tossing them when they start browning. 
2. Meanwhile, make your almond butter.  In a large saute pan, heat 2tbs of butter.  Add your apples and brown sugar.  Cook until apples are very soft but retain their shape.  Add in cinnamon and cook a minute more.  Let cool slightly.  Pour the cooked apples and sugar mixture into a food processor.  Add salt and a stick of butter and pulse until smooth.  Pour into a bowl and chill until ready to serve.
3. Last, make your pork.  Salt and pepper each pork fillet.  Preheat your grill to medium high.  In a small bowl, mix molasses and mustard.  Glaze each pork chop.  Grill until golden brown and slightly charred, about 4-5 minutes.  Flip and grill another 4 minutes more.  Add extra glaze at the end.
4. Serve pork with a generous size dollop of apple butter and a big scoop of veggies.  Enjoy!

Ultimate Grilled Mexican Chicken Salad

I have been craving  Mexican flavors lately so I decided to make a huge batch of Mexican grilled chicken.  I used 2 whole chickens (under $1.00 per pound) and grilled them using my Simple Grilled Whole Chicken technique.  Instead of traditional poultry herbs I made a butter sauce using ancho chile powder, cumin, garlic, chopped cilantro and lime juice.  I also grilled several large bell peppers (red, green, and poblano) next to the chicken.  While the chicken and peppers were cooking, I whipped up a batch of fresh pico de gallo and chunky guacamole.  The ultimate salad is here.  For a limited time.

One meal makes 2?  I grilled 2 whole chickens, saved all the bones and made a delicious bone broth by placing them in a slow cooker with some chopped onion, celery, bay leaves, garlic and poultry seasoning.  Pour filtered water on top and simmer for about 24 hours.  I am going to use this broth and the leftover chicken and peppers I have to make Leftover Chicken Tortilla Soup.  Stay tuned for this delicious recipe coming up next!

Best salad in the world

Ingredients (this makes enough for salads, leftovers, and chicken tortilla soup the next day!):
2 whole chickens (use sheers to cut out the spines on the back and flatten them out on a baking sheet.  See my Simple Grilled Whole chicken recipe for a picture and more detail on this)
3tbs butter, melted
1tbs minced garlic
2tsp ancho chile powder
2tsp cumin
1tsp oregano
1 bunch cilantro, chopped
salt and pepper

2 red bell peppers, seeded and cut in half lengthwise
4 green bell peppers, seeded and cut in half lengthwise
2 poblano peppers, seeded and cut in half lenghwise
1tbs extra virgin olive oil

1 head romaine lettuce, washed and chopped
2c jicama, diced

Pico de Gallo Ingredients:
2 pints cherry tomatoes
1 large handful cilantro
1/4 white onion, chopped
1tbs minced jalapeno
1-2tsp minced garlic
1tbs lime juice
garlic powder and salt to taste

Chunky Guacamole Ingredients:
2 avocados, diced
1/4c chopped cilantro
2tsp minced jalapeno
2tsp lime juice
garlic powder, cumin, and salt to taste

Directions:
1. Mix together butter, garlic, chile powder, cumin, oregano, and cilantro in a small bowl.  Add a bit of salt and pepper.  Season the chicken with the mexi-butter:  Using your fingers, spread it under the chicken skin.  Use the leftovers to spread it over the top.  Generously salt the skin.
2. Heat your grill to medium high.  Toss your peppers in oil.  Grill on both sides until soft and charred, about 10-15 minutes.  Let cool and dice.
3. Grill your flattened chickens skin side down until nice and deep brown, about 10-15 minutes.  Then flip over, grilling bone side down, about 30-40 minutes until done (if needed, flip once more).  You want the breast to reach 165F and the thigh to reach 170F.  Juices should run clear. (You can do steps 2 and 3 simultaneously if you have enough room).
4. While the chicken is cooking, prepare your salad:  Place some lettuce and chopped jicama on 2 large plates. 
5. Make your pico:  In a large food processor, add the cilantro, onion, lime, garlic and jalapeno.  Pulse until the onion is chopped.  Add in your tomatoes and a bit of garlic powder and salt.  Pulse a few times until the tomatoes are chopped but still chunky.  Taste and season as needed (stir in more seasoning instead of pulsing it if you want chunky salsa).
6. Make your guac:  In a large bowl, add diced avocado, onion, jalapeno, lime, garlic powder, cumin and salt.  Give it a good stir.  Take a few pieces and mash them with a fork then stir again.  You want your guac to be chunky not runny!
7. When the chicken is done, let it rest for a few minutes, the pull it off the bone and chop it. 
8. Assemble the beast:  Add a generous scoop of pepper on top of the lettuce.  Add some diced chicken, then a generous helping of pico de gallo and guacamole.  Viola!  A masterpiece is served.
Note:  Save some diced peppers and chicken for leftover chicken tortilla soup (recipe to follow soon!)

Simple Grilled Whole Chicken

I found some small antibiotic and hormone free chickens on sale at the store so I picked up 2.  Of course, I have serious reservations about roasting whole birds when it's 90+ degrees outside.  So, in an effort to save my energy bill, I decided to split the chickens in half and grill them.  What a delicious, simple, inexpensive idea!  The best part is both birds fit on the grill and I had tons of leftovers.  I served mine with a sweet potato and a large salad and used the leftovers to make a rockin' homemade chicken soup (stay tuned for the next blog post).  I hope you find this recipe as easy and versatile as I did.  Enjoy!

A beautifully grilled bird!

Ingredients:
2 whole chickens (3-5lbs)
2tbs minced garlic
1/4c fresh rosemary, chopped
1tsp poultry seasoning
3tbs butter, melted
3tbs extra virgin olive oil
1 lemon
salt & pepper

Directions:
1. First spatchcock your chicken:  Cut along the backbone with kitchen shears.  Remove the backbone and reserve it for stock (look for my delicious stock recipe in my next blog post).  Turn the bird breast side up and flatten it the best you can so that it cooks evenly on the grill.  Do this with both birds if you are using 2.
2. In a small bowl, mix butter, oil, garlic, rosemary, poultry seasoning, and the juice from 1 lemon.  Add some salt and pepper.
3. Using your freshly washed hands, spread some oiled-herb-spread underneath the skin of each chicken (go under the breast, thigh, and leg if you can).  Use the remainder to coat the outside of the birds.  Generously salt and pepper the entire bird.  Let it set out for 30 minutes before you grill (this will allow it to cook more evenly).
4. Heat your grill to medium-high.  Grill chickens, breast side down until nicely charred (10-15min).  Flip chickens and cook 30 minutes more or until temp reaches 165F in the thickest part of the breast (obviously the timing will be different depending on the size of your bird:  mine was a little under 5lbs).  Let rest 5-10 minutes before serving.  Enjoy!

Pineapple BBQ Pulled Pork Tacos

What is it about bbq pulled pork that makes my mouth water?  Put it in a simple taco with some sliced avocado, tomato, and arugula you have your self a gourmet-ish meal.  This tasty dish is easy to make for a large crowd:  Throw a large pork shoulder/butt roast in the slow cooker and cook it low and slow all day long.  When you are ready to eat, serve up some fresh grainless coconut tortillas (recipe below) and your favorite garnishes.  To make it even easier, you could serve these with warmed corn tortillas (if you are corn tolerant of course).  The perfect party meal.  Easy.  Inexpensive.  Guilt free.  Enjoy.

The perfect American taco

Ingredients:
1 pork shoulder or butt roast
1tbs salt
1/2tbs pepper
2tbs brown sugar
1 1/2c bbq sauce (I used Trader Joe's All Natural BBQ Sauce but you can or try your favorite or use a paleo bbq sauce like this one)
1 small can (6oz) pineapple juice

For Garnish:
arugula
sliced tomatoes
sliced avocado

For Grainless Coconut Tortillas (makes about 4):
1/3c water
2 large eggs, beaten
1squeezed wedge lemon juice (about a tsp or two)
1/4tsp cumin
1/4tsp salt
1/4tsp baking powder
2tbs coconut flour
1/4c coconut oil for frying

Directions:
1. Rub pork roast with salt, pepper and brown sugar mixture all over.  Place in a slow cooker.
2. In a bowl, mix bbq sauce and pineapple juice.  Pour over entire roast.  Cover and cook on low about 10 hours or high about 6 hours (when the pork pulls away easily with a fork it's done... undercook it and it will feel tough.  Overcook it and it will feel like mush.)
3. When the pork is done, remove it and shred it into chunky pieces using 2 forks.  Drain all of the liquid into a sauce pan and bring to a boil over the stove.  When the liquid has reduced by half, pour it over the shredded pork and give it a good toss.
4. When you are ready to eat, make your tortillas:  In a large bowl, mix water, egg, juice, cumin, and salt.  Slowly (VERY SLOWLY) add coconut flour and baking powder while you whisk.  If you add it too fast it will clump.  Let it set for a minute or two to thicken (you want it thinner than pancake batter but thicker than water).  If it seems too thin give it a little more coconut flour. 
5. Heat a tbs or 2 of coconut oil in a large nonstick skillet or a large breakfast electric skillet.  When hot, pour in 1/4c of batter.  Let it cook for a minute or two.  When the bottom side has browned and the top has air bubbles, flip it over like a pancake and cook it on the other side.  Use this tortilla to judge how thick/thin you want it to be (add flour or water depending).  Keep adding oil as the skillet gets dry.  Continue making tortillas until you are tired or full.
6. Serve your tortillas with some glazed bbq pork, sliced avocado, sliced tomato, and arugula.  Enjoy!

Paleo Cajun Pork Spareribs w/ Japanese Sweet Potato Mash & Coconut Kale

Yes, I admit, this is a feast.  I was at the grocery store and when I saw pork spareribs on sale for $1.40/lb I could NOT resist!  Many of you who know me know how much I love ribs...my #1 favorite meal as a child was bbq baby back ribs with extra sauce.  Of course these aren't baby backs, but they are still tender, meaty, juicy, and delicious.  For those of you who boil your ribs, stop it!  Boiling them in some sugar laden soda makes them have a strange chewy texture and just loads them up with high fructose corn syrup.  Trust me when I say that slow cooking them in the oven is best followed by a few minutes under the broiler or on the grill to caramelize the sauce.  Much healthier and much more delicious.  I have been told that I should enter a rib contest with these ribs... you decide.  I paired them with some hearty mashed Japanese sweet potatoes and some southern style coconut kale.  I hope you enjoy this American classic as much as we did!

An inexpensive feast to fill up the whole family 

Cajun Ribs & Spice Rub Ingredients:
1 slab pork spareribs
2-3tbs Cajun Seasoning, I used Webers, but use any one you want just make sure you look at the ingredient list for any unwanted additives
2-3tbs Seasoned Salt, I used Tastefully Simple because it's hands down the best seasoned salt out there but go ahead and use your favorite
2tbs paprika

BBQ Sauce Ingredients:
1c katsup (Get one without high fructose corn syrup HFCS like Simply Heinz)
2tbs apple cider vinegar (add more for a little more tang)
1/4c molasses
1/4c brown sugar
1tbs minced garlic
1/4tsp garlic powder
1/4tsp onion powder
1/4tsp cayenne (add more if you like yours with a kick)
Note:  If you are strict Paleo, omit the katsup and brown sugar.  Use a high quality tomato paste instead.  Since I only add this sauce at the end of the dish, you really aren't getting much sugar but please adjust this recipe to your liking!

Japanese Sweet Potato Ingredients:
5 large Japanese sweet potatoes, peeled and cubed
1 stick butter at room temperature
1/2c coconut milk (this is an estimate...you add this at the end so you can make them as thick or thin as you like)
1/4c honey (omit if you are strict Paleo)
salt & pepper to taste

Coconut Kale Ingredients:
2 bunches kale, washed well and chopped in 1" strips
1/2 onion, minced
1tbs ginger, minced
2tsp minced garlic
2tbs extra virgin coconut oil
1/4c coconut milk
1/2 lemon, juiced
salt to taste

Directions:
1. Preheat oven to 275F.  Lay ribs flat with bones up.  Take a knife and carefully remove the membrane.  Rinse and pat dry.  In a bowl, mix your cajun seasoning, seasoned salt, and paprika and rub generously over the entire rack of ribs.  Place them in a baking dish (overlap them if needed) and cover with 2 layers of heavy duty foil.  Place in the oven and bake low and slow for about 3 to 3 1/2 hours or until fall off the bone tender.
2. Meanwhile, when you are about an hour out from the ribs being done, make your sauce:  place all sauce ingredients in a saucepan and bring to a boil.  Lower to a simmer and cook for about 10 minutes or until spices have blended and you have a nice thick sauce (if it gets too thick you can add a bit of water and keep cooking it down).  Leave at room temperature until ready to use.
3. Next make your sweet potatoes.  Place them in a large pot of salted water and bring to a boil.  Boil uncovered about 20 minutes or until potatoes are soft.  Drain, then add butter and a plash of coconut milk and cover with a lid until the butter melts.  Then using a hand masher or a beater, mash up your potatoes.  Add some honey and continue mashing, adding coconut milk until you get them as thin as you like.  Add some salt to taste.
4. Last, make your kale.  Heat your coconut oil in another large stockpot over medium heat.  Add onion, ginger and garlic and cook until fragrant and onion is softening (about 5 minutes).  Add your kale and saute until fully coated.  Add a bit of water (maybe a cup), cover and let the kale steam for 5-7minutes or until tender.  Remove the lid and continue to cook (you may need to drain some of the water out to speed up the process).  Add a splash of coconut milk, some lemon juice, and salt and continue to cook until the liquid has absorbed into the kale.
5. When your ribs are done, take them out of the oven and move them to a baking sheet.  Generously coat the tops of them with your bbq sauce.  Place them under the broiler for about 5 minutes or until the sauce is caramelizing and baking onto the ribs.  Alternatively you could carefully place these on the grill for about the same amount of time to sear them.
6. Serve some potatoes & kale with a big serving of ribs and an extra side of sauce.  Delish!

Grilled Salmon, Zucchini, & Eggplant with Basil Balsamic Drizzle

This is a great summertime meal when you don't want to heat up your house by using the oven or the stove.  I used a huge fillet of fresh wild caught salmon from Whole Foods and marinated it in some fresh Italian herbs and spices from my garden. Meanwhile, I cut up some fresh veggies that I had on hand and whipped up a simple balsamic basil dressing to drizzle over the whole thing.  Throw your fish and veggies on the grill and you can have the entire summer meal ready in less than 30 minutes.  Fresh.  Simple.  Delicious.  Enjoy.

Simple summer meals are so satisfying (Try saying that 10 times fast)

Ingredients (Serves 4):

4-6oz fillets wild caught salmon (or whatever you have that looks good)
1/4c extra virgin olive oil
1 lemon, sliced
1 lemon, juiced
1tbs fresh rosemary, chopped
1tbs fresh basil, chopped
1tbs fresh minced garlic
1tsp Italian seasoning, dried (optional)
2 large zucchini, cut into long quarters
1 eggplant, but into 1/2"-1" slices (If you hate eggplant, sub in some summer squash, green onions, or asparagus...all are equally delicious)

Balsamic Drizzle:
1/4c extra virgin olive oil
1/4c balsamic vinegar
2tsp dijon mustard
1tbs fresh basil, chopped plus more for garnish
1tsp salt
1tsp lemon rind
1tsp minced garlic

Directions:
1. Place salmon in a large resealable bag.  Whip up your marinade: 1/4c olive oil, lemon slices, lemon juice, rosemary, basil, garlic, italian seasoning, and 1tsp salt.  Place the marinade in the bag, seal, and toss to coat evenly.  Let marinate at room temperature for 20-30 minutes, turning the bag occasionally.
2. While your salmon is marinating, get everything else ready: Heat up your grill, toss your veggies in a generous amount of olive oil and sprinkle them with salt, and whisk together your balsamic drizzle.
3. Grill your veggies and fish until veggies are tender and beginning to char and your salmon is just done (maybe 3-5 minutes per side depending on the thickness of your fish).  We use a Grilling Grate over our grill to make sure that the fish doesn't fall through.  Sometimes we also use a Fish Basket or make a foil packet and throw that on the grill.  They all work great.  If you make a foil packet, just make sure there is some room at the top for the steam to gather and grill about 10 minutes.
4. When your fish and veggies are ready, serve a huge serving on a plate and drizzle with your balsamic dressing and top with some fresh basil.  Enjoy the tastes of summer!

Carolina Style BBQ Baby Back Ribs

My favorite meal as a child was baby back ribs.  I frequently would order an entire rack of them to myself and polish off the whole thing.  In fact, I loved them so much that I remember refusing to eat any of the sides because I wanted to save my entire appetite for the ribs.  Maybe I was born to be paleo and didn't even know it.  This is a recipe I created with a Carolina style bbq sauce, meaning, it is mustard and vinegar based instead of katsup and molasses based.  This gives it a nice rich flavor without the added sugars and preservatives.  I used my all time favorite technique for cooking ribs:  bake them low and slow and finish them on the grill.  You end up with the best of both worlds:  they are fall off the bone tender but still have a nice smoky grill taste to them.  The whole thing will take you about 3 1/2 hours so cook them on the weekend when you have time to really give them the love they deserve... and then thoroughly enjoy this special treat.

I served my delicious paleo bbq with some grilled zucchini slices

Ingredients:
1 pack baby back ribs, membrane removed

Smokey Dry Rib Rub Ingredients:
1tsp African Smoke Seasoning (from Trader Joe's)
2tsp salt
1tsp thyme
1tsp paprika
1tsp chili powder
1/2tsp cayenne (less if you don't like spice)
1tsp garlic powder
1tsp onion powder

Carolina BBQ Sauce Ingredients:
1/2c stone ground brown mustard
3/4c yellow mustard
9 packets Truvia OR 1/2c Splenda OR 1/3c honey
3/4c apple cider vinegar
2tbs chili powder
1tsp smoke seasoning
1tsp pepper
1tsp white pepper
1/2tsp cayenne (optional)
1/2tsp soy sauce
2tbs butter

Directions:
1. Preheat oven to 260F.  In a small bowl, mix together dry rub ingredients.  Rub generously over the ribs (you will have some rib rub leftover, save it!).
2. Place ribs in a large baking dish and cover with foil twice (good and tight!).  Cut the ribs in half if they don't fit.  Place in the center of the oven and bake for 3 hours.
3. Meanwhile make your sauce:  Combine all ingredients except the butter in a large saucepan.  Mix well.  Heat over medium until boiling.  Stir and let cook down a bit until it becomes a rich sauce (cook about 20 minutes).  At the end, add in the butter and stir until melted. 
4. When the ribs are done (they will be tender so be careful with them), use a pastry or bbq brush and generously brush them with the mustard sauce.  Heat your bbq grill to medium-high and finish the ribs off on the bbq (about 5 minutes per side).  You want the mustard to cook on the ribs and give them a nice bbq flavor without overcooking them.
5. Serve hot.

Paleo BBQ Pulled Pork Sandwich

There's not much better than a pulled pork sandwich with some sweet tangy coleslaw on top.  It is one of my husband's favorite meals when we go out to BBQ.  Not exactly paleo but definitely delicious.  I decided to make my own version of this classic dish grain and refined sugar free.  Yes, this is the most natural pulled pork sandwich you will ever eat.  Go ahead, try it!  Not feeling ambitious enough to make grain free sandwich bread?  No problem!  Whip up a big batch of Celery Seed Coleslaw and pile some of your paleo pork on top for a pulled pork salad!

Make your favorite meals paleo style and you will never feel deprived again!

 Ingredients:

1 loaf grain free sandwich bread, sliced
1 batch Celery Seed Coleslaw
1-4lb boneless pork butt
1 recipe Paleo BBQ Sauce (below)

BBQ Sauce Ingredients:
1 onion, diced
7 cloves garlic, minced
2tbs apple cider vinegar
2tbs molasses
2tbs honey
1tsp chili powder
2tbs dijon mustard
1/2tsp allspice
4tbs butter
1/4tsp cayenne pepper

Directions:
1. Preheat your oven to 350F.
2. In a large saucepan, combine and whisk all of your bbq ingredients.  Bring to a boil and simmer a few minutes to dissolve the sugars and combine the flavors.  Let cool slightly.  Use an immersion blender to blend all the ingredients until smooth (alternatively you could use a blender).
3. In a large bean pot or dutch oven, place your pork fat side down.  Pour the bbq sauce over the top of the pork.
4. Cover and cook for 5-6 hours or until the pork has a nice deep brown crust on top and can be easily pulled with a fork.
5. Remove from the oven, and shred the pork as thick or thin as you like and place it in a large bowl or serving platter.
6. If the juices in the pot are too thin, this is a good time to skim the fat and move it over to a sauce pan to boil down to a thick sauce.  Mine came out perfectly so I just poured the thick sauce over the top of my shredded pork and give it a good toss.
7. Place a big pile of pork on top of some grain free sandwich bread and top with coleslaw.  Enjoy!


Slow Cooker Method:  You could also use a slow cooker but it will not come out quite as good because you won't get that nice crust on the top of the pork.  To do it, follow instructions 1-3, cover and turn to low for 8 hours.  Remove the meat when it is tender and boil down your juices until it forms a thick sauce.  Then move to step 7.  Enjoy!