Chipotle Chicken with Pineapple Avocado Salsa

This recipe is SO EASY you are going to love it!  I throw it in the crock pot, turn it to high until it is done, shred the chicken and serve it with an amazing pineapple avocado salsa.  Done.  This meal is great for those days where you don't feel like making a big production.  I made this on a Sunday so we would have leftovers for the rest of the week.  Okay, it didn't last that long but I tried.  To make this a lighter dish, serve as a salad.  Otherwise try it with some organic basmati brown rice and fresh organic spinach.  Either way, I like mine drizzled with Chipotle-Honey Vinaigrette (found here). Enjoy!

Ingredients:
4-5lb boneless skinless chicken thighs
2-3c of your favorite salsa (make sure it's mild though because we are adding chipotle later and it's hot!)
2-4 chipotle chiles in adobo, minced (For a lot of spice, keep the seeds.  For less spice, remove the seeds)
1tbs adobo sauce (from the same can)

Pineapple Avocado Salsa:
1 pineapple, diced
2c cherry tomoatoes, diced
2 avocado, diced
1/4c cilantro, chopped
A pinch of garlic powder
Fresh ground sea salt to taste
1 drop DoTerra Lime Essential Oil (Secret ingredient that really makes this recipe to DIE for!  Buy here)

Optional:
Salad Greens
Organic Brown Rice (Basmati is my favorite)
Chipotle-Honey Viniagrette (recipe found here)
Corn Tortillas:  You can make them gluten free tacos if you want too

Directions:
1. In a slow cooker, add your chicken, salsa, chipotles and adobo sauce.  Mix well.  Turn to high for about 4-5 hours or until meat is tender.  Alternatively, turn it on low (it will take almost double the time so maybe 7-8 hours depending on your slow cooker).
2. When the chicken is done, break it up into chunks or shred it with two forks depending on your preference.
3. Put together the salsa:  Mix pineapple, tomatoes, and cilantro. Add a sprinkle of garlic powder and sea salt and taste.  Keep adjusting until you have the amount of garlic you like.  Add 1 drop of lime essential oil (this will make your whole dish POP).  Stir well.
4. Serve chicken with salsa on top.  Alternatively, make a brown rice burrito bowl drizzled with vinaigrette.  Or turn it into a salad.  They would also make delicious shredded chicken tacos.  The possibilities are endless.  Enjoy!


About Essential Oils:
You can visit my sister blog Aroma Nurse to learn about DoTerra Essential Oils or my DoTerra Wellness Store to purchase them.

Cinnamon Beef Stew w Roasted Butternut Squash

Well, this is the last recipe of 2012 and I have to say it has been a pretty good year :)  Elevate your stew to the next level by making this fragrant unexpected tagine with roasted butternut squash.  I added cinnamon and allspice because that is how my Grandmother Dee always made hers.  Using seasonal butternut squash, roasted to bring out the unique sweetness of the vegetable, this stew is one of my all time favorites.  I also added some artichoke hearts because that is what I had on hand, but feel free to omit them if you don't have any.  They aren't needed.  Or replace them with another veggie of your choice.  Using seasonal veggies and an inexpensive cut of beef, this stew not only satisfies your stomach but also your wallet.  It is the perfect winter stew with a rich fragrance, a natural sweetness from the butternut squash, and a bit of spice.  Enjoy!

Rich, spicy and sweet: This healthy stew is sure to satisfy on a cold winter's day!

Ingredients (makes a large crock pot full of stew... probably 8-10 servings):
5lb round roast, cut into 1" cubes (I used 2 - 2 1/2lb roasts)
3tbs butter (use grass fed butter for extra health benefits)
Salt & pepper
1 white onion, chopped
1 red onion, chopped
1tbs paprika
1tsp cinnamon
1tsp corriander
1tsp garlic powder
1/2tsp allspice
2 bay leaves
1tsp ground ginger
2tsp crushed red pepper (less if you don't like spice)
4 garlic cloves, minced
2c beef stock (check to make sure it's MSG and gluten free:  I use Rachael Ray brand)
1 large butternut squash, peeled, cored, and cut into 1" cubes
3tbs extra virgin olive oil
12oz frozen artichoke hearts (optional)

Directions:
1. In a large saute pan, heat 1tbs butter over high heat.  Season beef generously with salt and pepper.  Add beef to the pan (I had to do this in 2 batches using about a tablespoon of butter each batch.  Make sure you only add enough beef to cover the pan in a single layer).  Cook until the outside of the meat is a deep rich brown color, stirring/tossing occasionally.  This will probably take about 10 minutes per batch.  Just before the beef is done, stir/toss in all of the ground spices (paprika, cinnamon, garlic powder, allspice, ginger, and red pepper flakes).  I tossed half of the spices in with the first batch of meat and half in with the second.  You want to make sure some of the spice sticks to the meat and becomes fragrant.  Place beef in a large crock pot (alternatively you could boil it over the stove but I slow cooked mine).
2. Once all of the beef is browned and removed from the pan, add another tablespoon of butter.  Once hot, add the chopped onion and 4 cloves of garlic.  Cook, stirring occasionally and scrape up all the brown bits from the bottom of the pan.   You don't want to leave them behind!  Once the onion is soft and browning, add the beef stock and bring to a boil.  Pour over the meat in the slow cooker and cook on high for about 5 hours (or until beef is nice and tender). Alternatively, you could simmer over the stove for a few hours to get a similar result. 
3. About an hour before the beef is done, warm the artichokes in the microwave (if using and if frozen).  Then add them to the stew.
4. Once the artichokes are in, preheat the oven to 450F.  Toss your butternut squash with 2 or 3 tbs of olive oil and lightly sprinkle with salt.  Place on a baking sheet lined with nonstick foil and place in the oven.  Roast, tossing occasionally, until the butternut squash is easily pierced with a fork and the outside is browning.
5. Before serving, gently toss the butternut squash in the stew.  Serve hot.

Mustard Crusted Pork Tenderloin w Braised Cabbage

The other day my niece brought home the largest cabbage I have ever seen from one of her teachers' gardens.  I wasn't quite sure what to do with it so I decided to braise it under some fresh pork tenderloin using my Celebrating Home Bean Pot (a dutch oven will do fine if you aren't lucky enough to one one of these masterpieces).  Using herbs from my garden (which consists of about 4 pots on my deck) I made an herb-mustard crust and brushed it over the pork.  I mixed together a bit of chicken stock and apple cider vinegar and poured that in.  Then I cooked it low and slow and let the whole thing braise in its own juices.  The result was a tender pork with soft roasted veggies.  Enjoy!

An easy meal perfect for fall

Ingredients:
2 1/2lb pork tenderloin
1/2 cabbage, shredded
2tbs butter, melted
1/4c apple cider vinegar
1/2c chicken broth
1/4c dijon or brown mustard (use your favorite!)
2tbs fresh rosemary (or 2 tsp dried)
1tbs fresh thyme (or 1tsp dried)
1tsp salt
1/2 onion, thinly sliced

Directions:
1. Preheat your oven to 325-degrees.  Place cabbage in a bean pot, dutch oven, or slow cooker.
2. In a small bowl, melt 1tbs butter in the microwave for about 20 seconds.  Add apple cider vinegar and chicken broth.  Pour over the cabbage.
3. In another small bowl, mix mustard, rosemary, thyme, the remaining tbs of butter and salt. 
4. Place tenderloin on top of the cabbage.  Sprinkle the whole thing with salt and pepper.  Then, using a pastry brush (or a spoon if you don't have one), brush the mustard mix all over the top and sides of the tenderloin.  Top the whole thing with sliced onions and cover with the lid.
5. If using a bean pot or dutch oven, place in the center of a preheated oven for about 2 1/2 or 3 hours.  It will be done when the pork pulls away easily with a fork.
5. If using a slow cooker, cook on low 8 hours or high 6 hours.  You will not have any of the carmelization of the bean pot and may end up with more liquid than you like.  That's okay, just pour most of it out and add a bit more butter to the meal at the end.
6. Serve hot.  Enjoy!

Paleo Pulled Pork 3 Ways

This is one of those recipes you will love because it's a 3-in-1.  That's right, one recipe made three ways.  Pulled pork is a favorite in my household but sometimes, even for us, the leftovers get a little boring.  That's why I invented 2 additional ways to prepare the leftover pork so that you and  your family feel like they are eating 3 completely different meals.  The menu goes something like this:  traditional pulled pork and sweet potatoes the first night, Asian pork and slaw the second night, and Mexican pork tacos the third night.  To. Die. For.  That is all.

Make a batch of serve yourself paleo pulled pork tacos!  My favorite!

Traditional Paleo Pulled Pork

Ingredients:
5-7lb boneless pork shoulder or Boston butt roast
2tsp cumin
2tsp garlic powder
2tsp onion powder
2tsp red pepper flakes
2tsp paprika
2tsp black pepper
1tbs salt
1 onion, chopped
2tbs butter
2c beef broth or water

Directions:
1. Preheat oven to 350 degrees.  In a large bowl, mix all spices.  Using your hands, generously coat the roast on all sides with the spice mix.  Place in a large bean pot or dutch oven.  Pour in beef broth or water.  Top with onions and pats of butter.
2. Cover and cook until meat shreds easily with a fork (about 4-5 hours).
3. Serve hot with Crazy Sweet Potatoes
**Alternatively use a crock pot.  Place all ingredients in the pot and cook on low for 8-10 hours or high for 5-6 hours.  In the crock pot the juices will not condense  you you may want to do this on your own (pour them out and boil them until they are thick and rich).

Leftover Meal #1: Asian Pork & Slaw

A quick delicious way to spice up leftover shredded pork, chicken or beef!

Ingredients:
1/3c cilantro
2tsp sesame oil
1tbs soy sauce (gluten free or tamari)
1tbs apple cider vineger
1/2tsp red pepper flakes
1 package broccoli slaw
1tbs sesame oil
1/4c apple cider vineger
2c leftover pulled pork, heated

Directions:
1. In a large saute pan, heat up 1tbs sesame oil.  Add slaw and apple cider vineger, stir, and cook until crisp tender (about 5-7 minutes).  Remove from heat.
2. Meanwhile, in a food proccessor, pulse the first 5 ingredients until smooth.  Pour over warmed pork and mix well.
3. Top pork over slaw and serve.  This is SO DELICIOUS!  I hope you enjoy it as much as we did!

Leftover Meal #2: Paleo Pulled Pork Tacos

Ingredients:
2c leftover pulled pork
1/2c salsa
1 chopotle chile in adobo sauce, seeds scraped out, minced
2tsp adobo sauce
1/3c chopped cilantro
1/2c chopped cherry tomatoes

Paleo Tortilla Ingredients:
1/3c water
2 large eggs
1tsp lime juice
2tbs coconut flour
1/4tsp baking powder
1/2tsp cumin
1/4tsp chili powder
3tbs extra virgin olive oil

Directions:
1. In a medium size bowl,  beat water, eggs, and lime.  In another medium size bowl, mix together dry ingredients.  Very slowly, add the wet mixture to the dry, stirring well after each addition (this keeps the coconut flour from clumping).  Once everything is fully mixed in, let sit a few minutes to let the coconut flour expand and thicken.
2. Meanwhile, heat a small saucepan over medium high heat.  Add your leftover pork, chipotle, sauce and salsa and stir well.  Heat and stir until hot and mixed well.
3. To make your tortillas:  Heat a skillet or griddle over medium high heat. Add oil.  When hot, add about 1/4c batter to the pan.  Cook until bubbling on top (similar to how you would cook a pancake).  Flip when golden brown (about 1-2 minutes).  Cook on the other side another 1-3 minutes.  Repeat with remaining better.
4. To assemble tacos, place some chipotle pork on the tortilla, top with cilantro and chopped tomatoes and eat immediately (the tortillas can get soggy if you let them sit).  Enjoy!!!

Chicken Tortilla Soup From Scratch

As promised, here is my famous chicken tortilla soup recipe.  This time, I used the leftovers from Ultimate Grilled Mexican Chicken Salad to construct the whole thing.  If you are wanting to make this from scratch and don't have any leftovers, I will give you simple tips to do that too.  There is just something about chicken and vegetables simmering in a warm, spicy Mexican broth that is simply irresistible.  This soup is inexpensive, simple to make, and might just be the best tortilla soup you've ever eaten.  This is a favorite in our household, especially as the weather starts to take a turn in the fall.  Keep lefovers in the fridge and warm up a bowl whenever the mood strikes.  Enjoy.

Simple recipes can make the best meals

Ingredients:
8c homemade chicken stock or use store bought (to make, place chicken bones from your cooked whole chicken into a crock pot, cover with filtered water, add a splash of vinegar, and boil on low for 24 hours with a bit of garlic, onion, celery, and carrot)
Whole chicken, cooked, skin removed, meat diced (see here for how to grill a whole chicken)
1 poblano pepper, diced (I used 2c of my leftover grilled peppers from the recipe linked above but you can use raw peppers if you didn't make any the night before)
2 green peppers, diced
1 red pepper, diced
1 onion, diced
2tbs garlic, minced
1tbs grass fed butter
1 can fire roasted diced tomatoes
1tbs ancho chile powder
1tbs mexican chile powder, plus more to taste
2tsp cumin, plus more to taste
2tsp garlic powder, plus more to taste
pinch cayenne, more if you like it spicy
salt to taste
2 bay leaves
cilantro, for serving

Directions:
1. In a large stockpot, heat 1tbs butter.  Add garlic and onion and cook until onion is soft.  Add your peppers, chicken, diced tomatoes, and homemade chicken stock.  Stir in chile powders, cumin, garlic powder, and cayenne.  Add 2 bay leaves.
2. Bring to a boil and then simmer 30-60 minutes or until the flavors have blended.  Taste, adjust seasonings as needed and add as much salt and pepper as you desire.
3. Serve hot with cilantro for serving.
NOTE:  Alternatively, you could make this using the slow cooker.  Throw it all in the crock pot and cook on high for 3 or 4 hours or on low for 5 to 6 hours.

Homemade Herbed Chicken Soup From Scratch

I am a little embarrassed to admit that this is my first homemade soup from scratch... and by "first homemade soup from scratch" I mean 100% from scratch.  Nothing boxed.  Nothing canned.  Just pure natural ingredients.  I am going to warn you that this recipe has quite a few steps and takes a long time to complete, but OMG is it worth it!  May I never buy boxed chicken stock again!  It's not hard, it just takes some time.  Perfect for a Sunday dinner.  I came up with the idea after buying 2 whole chickens and grilling them (see previous blog post or click here).  I didn't want to throw away all those chicken bones so I used the leftover carcass to make a ridiculously delicious slow cooked chicken stock and then added some diced leftover chicken and veggies to make a true herbed chicken soup.  The best part is that by simmering the bones for 24 hours, you get all the nutritional minerals into the stock...and the whole thing cost less than $10.  Fabulous!

Best bowl of chicken soup I have ever eaten!

Stock Ingredients:
Whole chicken carcass/bones, from cooked chicken
2 quarts filtered water
5 celery stalks, cut in half
1tsp poultry seasoning
2tbs minced garlic
2 bay leaves
10 peppercorns
2tsp apple cider vinegar

Finishing Soup Ingredients:
6c chopped cooked chicken (see here for grilled chicken recipe or here for roasted chicken recipe)
16oz portabello mushrooms (whole or baby), chopped
5 celery stalks, sliced
2 green onions, sliced
2tbs butter
1tsp garlic powder
1/2tsp onion powder
3tbs freshly chopped rosemary (only add if your chicken isn't full of rosemary flavor all ready)
poultry seasoning to taste
salt & pepper to taste
1/4c heavy whipping cream (optional)

Chicken Stock Directions:
1. Place 1 or 2 chicken carcass/bones in a large slow cooker.  Pour in 2 quarts filtered water.  Add celery, seasonings and vinegar.  Put the lid on, turn on low, and simmer for 24 hours.
2. When you have your stock done, pour through a fine mesh strainer to retain only the broth. 
3. In a large soup pot, add 2tbs butter and turn the burner on medium high.  Add your onions, celery and mushrooms and cook until soft stirring occasionally.  Add in your diced chicken, pour in your chicken stock, and give it all a good stir.  Add some extra seasoning (garlic powder, onion powder, rosemary, and a bit of poultry seasoning).  Bring to a boil.
4. Once boiling, cover and turn the heat to low to simmer for 30-60 minutes.  Taste and adjust the seasonings (I added all my salt and pepper at the end so I wouldn't overdo it as the soup reduced).  Stir in a bit of heavy cream if desired.  Serve hot.

Note:  You can change the veggies as you like.  Feel free to add some diced potatoes or carrots for a more substantial soup.  Add them with the chicken and be sure to simmer until they are tender.

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!

Slow Cooker Coconut Ginger Beef w Carrots

Now don't be scared off by the "coconut ginger" in the recipe title.  This dish is actually very mild.  The coconut milk gives it a hint of richness that blends nicely with the beef's natural juices.  I added some ginger, coriander and lime to give it a citrus undertone and let the whole thing cook in the slow cooker all day long.  This will only take you about 5 minutes to prepare and yet you will enjoy it immensely.  I threw some baby carrots in there because that is what I had on hand but it would also be delicious with slices of onion and broccoli (add the broccoli in the last hour of cooking so it doesn't overcook).  A meal that looks like you slaved away all day in the kitchen but you didn't (that's our little secret).  Enjoy!

Garnish with cilantro and you have yourself a "gourmet" meal

Ingredients:
1 chuck roast
2tsp coriander
2tsp cumin
1tbs salt
1/2tsp pepper
1tsp onion powder
1/4c ginger, minced
1tbs minced garlic
1 lime, juiced
1-2c full fat coconut milk (I used 1c)
baby carrots (as many as you want)
sliced onions (optional, as many as you want)
cilantro for serving

Directions:
1. In a small bowl, mix together coriander, cumin, salt, pepper, and onion powder.  Rub generously over roast.  Place in slow cooker.  Add some carrots and onions if desired.
2. In another bowl, mix ginger, garlic, lime, and coconut milk.  Pour over the entire dish (the water from the beef will increase this liquid amount while it cooks).
3. Cook low for 8-10 hours or high for 5-6 hours.  It's done when the beef pulls easily with a fork.  Enjoy the roast ladled with some juices on top. Garnish with cilantro.

Pineapple Teriyaki Beef over Crazy Sweet Potatoes & Asparagus

This meal is ridiculously easy and delicious.  I used a simple homemade teriyaki sauce to gently braise a chuck roast in the oven over low heat until perfectly tender and juicy.  When the meat was almost done, I made some crazy sweet potatoes (nick-named "crazy" because that is how amazing they are) and simply grilled asparagus.  The mixture of textures and color make this dish pleasing to the eye as well as the palate.  Rest assured that everything here is gluten free.  This meal is one of my favorites and I hope it is one you will go back to again and again.  Bon appetit!

Delicious & Satisfying

Pineapple Teriyaki Beef Ingredients:
3lb chuck roast
6oz pineapple juice
1/2tbs sesame oil
1tbs rice vinegar
1tbs minced garlic
2tbs brown sugar (optional) plus 2tbs reserved
1tbs minced ginger
2-3c baby carrots

Crazy Sweet Potato Ingredients:
5-6 large sweet potatoes, peeled and cubed
1 stick butter
1/2c coconut milk (more until desired consistency reached)
2tbs pure maple syrup (optional)
salt and pepper to taste

Simply Grilled Asparagus:
2 bunches asparagus, washed and trimmed
2tbs olive oil (or use an olive oil sprayer)
sea salt

Directions:
1. Preheat oven to 325F.  In a large bowl, mix pineapple juice through ginger.  Place carrots in a bean pot, dutch  oven, or large glass dish.  Top with roast and pour teriyaki sauce on top.  Bake, covered, in the oven for 4 hours or until very tender.  Alternatively, you could use a slow cooker on high for about 6 hours.
2. At the last 10 minutes of cooking, uncover and sprinkle the top with brown sugar.  Let it caramelize on top before taking it out of the oven and serving.
3. When the meat is about 40 minutes from finished, start your potatoes:  Boil them in a large pot of water until soft.  Drain.  Add butter, maple syrup and coconut milk and beat until smooth.  Add more coconut milk until you reach your desired consistency.  Season with salt and pepper.
4. As the potatoes are boiling, heat up your grill to medium high heat.  Spray your veggies with oil, sprinkle with salt, and grill until charred on all sides (about 10 minutes).
5. Serve asparagus and potatoes with a mound of teriyaki beef and carrots.  Enjoy!

Easy Barbeque Beef w Sweet & Spicy Maple Roasted Sweet Potatoes

This is my go-to recipe for shredded barbeque beef.  It takes less than 5 minutes to prepare, requires only 3 ingredients, and is always a HUGE hit with family and friends.  I used a rump roast for this hearty meal because that's what I had on hand, but my absolute favorite is chuck roast.  I usually wake up in the morning, throw it in a slow cooker while I'm brewing my coffee, and forget about it for 6-8 hours.  Now I'm going to give you a very important tip here so please remember it:  No one likes nasty overcooked soggy beef.  It is not good.  It gives shredded beef a bad name.  Please do not over-shred or overcook your beef.  The more you shred it and cook it, the more mushy it will become.  No one wants shredded BBQ beef soup.  I usually check mine after 4-6 hours and when it pulls away fairly easily with a fork then I know it's done.  Pair it with some sweet and spicy roasted sweet potatoes and a large mixed salad and dinner is served.  This meal also makes fantastic leftovers.  Bonus!

No one can resist this ginormous plate of deliciousness!

 Barbeque Beef Ingredients:
1 3-5lb pot roast of your choice (Chuck would be my first pick but just choose what looks best at the store.  I used Rump Roast here.)
3 yellow or sweet onions, sliced
2c barbeque sauce (Note:  It is very important that you use a high quality sauce.  I buy Trader Joe's All Natural Barbeque Sauce because it is made with all natural preservative free ingredients and tastes amazing!  It's also affordable!  Don't have a Trader Joe's?  Make sure you are checking your labels for the highest quality sauce you can find.)

Sweet & Spicy Maple Roasted Sweet Potato Ingredients:
2-3 large sweet potatoes, scrubbed, peeled, and sliced into 1/2" thick rings
2tbs extra virgin olive oil
2tbs pure maple syrup
pinch cinnamon
1/4tsp cayenne
1/2tsp cajun seasoning (check to make sure there is no msg or gluten, I use Webers)
sea salt
2tbs dark brown sugar

Directions:
1. To make the beef.  Place it in a large slow cooker.  Cover with sliced onions.  Pour the barbeque sauce on top and stir until everything is evenly coated.  Turn to low and cook 6-8 hours or cook on high for 4-6 hours.  The time it takes to cook with largely depend on the size of your roast and your slow cooker.  When your beef pulls away somewhat easily with a fork then it's done.
2. When your beef is cooked, remove the sauce and place in a saucepan.  Bring to a boil and cook for about 15 minutes until the sauce has reduced to a nice thick rich barbeque sauce.  Serve over the beef.
3. When the beef is done and your sauce is simmering start prepping your sweet potatoes.  Preheat your oven to 475F. 
4. In a small bowl, mix oil, maple syrup, cinnamon, cayenne, and cajun seasoning.  Pour over the sweet potatoes and coat evenly.  Spread sweet potatoes in a single layer on a baking sheet.  Sprinkle the tops with salt.
5. Place in the center of the oven and roast for 15 minutes.  Then flip over every potato, sprinkle the tops with brown sugar, and roast on the other side for another 15 minutes.  They are done when they are deep brown, soft but crispy on the outside, and the sugar has caramelized.  Serve hot.

Easy Budget Beef Stew

This is a recipe for your grandmother's traditional beef stew.  It's inexpensive, healthy, fills you up quick, and makes the whole family happy!  What could be better than that?  I used my grandmother's secret ingredient in this recipe which gives it a little extra depth and makes the whole stew more interesting:  Allspice.  Add some thyme, a few bay leaves and a lot of garlic and you've got yourself a stew herb blend.  I cooked mine in my favorite bean pot from the Celebrating Home collection.  You could also throw it in a dutch oven or slow cook it for 6-8 hours on low in a crock pot.  Don't make this harder than it has to be.  This dish is all about simplicity.  Enjoy.

Not much better than a big pot of homemade stew!

Ingredients:
2lb beef stew meat or try cubing a chuck/round roast
2tbs olive or macadamia nut oil
1tbs butter
1 onion, diced
5-6 red potatoes, scrubbed and cut in quarters or cubed
2-3c baby carrots (alternatively use peeled cut carrot pieces)
8oz mushrooms, sliced (optional)
1quart gluten & msg free beef stock (try Rachael Ray brand it's delicious and inexpensive)
6 cloves garlic, minced
1/2tsp allspice
2tsp thyme
2 bay leaves
sea salt and pepper to taste

Directions:
1. Preheat your oven to 325F.  In a large skillet, heat butter and 1tbs oil over high heat.  Add onions and turn down heat to medium.  Saute until translucent and beginning to brown.  Remove to your bean pot (or dutch oven or crock pot).
2. Heat remaining oil over high heat.  Salt your beef.  Add your cubed beef in batches and brown on both sides (takes about 5-6 minutes per side).  Make sure they are a deep rich brown, this gives the whole stew extra flavor! Pour into your pot.
3. Add your potatoes, carrots and mushrooms to the pot and give it a good stir.
4. In a bowl, mix your beef stock, garlic and spices until combined.  Pour over the stew until it is almost covered (the veggies will give off more water so don't overfill it with stock).
5. Place in the center of a preheated oven for 2-3 hours or until the beef is tender and the juices have reduced a bit into a nice sauce.  If you are using a slow cooker, you may want to remove your broth when the beef is done and boil it down for a richer sauce.  Enjoy 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!

Cajun Pulled Pork w Grilled Cabbage & Peppers

First I have to warn you by saying this is the best pulled pork I have ever eaten.  I cooked it in my Celebrating Home Bean Pot which has it's own way of slowly reducing the juices and putting a ridiculously delicious crust over the whole roast.  It was a ridiculously nice day outside so we had to fire up the grill.  With the meat already cooked we decided to grill up a big batch of basil dijon veggies.  Yum!

That rich crust you see is all from the bean pot:  no fuss required!

Cajun Pulled Pork Ingredients:
4lb pork shoulder or boston butt roast
2tsp cumin
2tsp garlic powder
2tsp onion powder
1tbs red pepper flakes
1tsp black pepper
1 yellow onion, thinly sliced
1tbs butter
2c beef stock

Grilled Veggie Ingredients:
1 head cabbage, cut into wedges (leave core intact)
4 mixed peppers (I used 2 bell peppers both green and red and poblano peppers), cut in half with stems and seeds removed
3tbs extra virgin olive oil
1/4c dijon mustard
2 cloves garlic, finely shredded
1tsp basil
pinch sea salt

Directions:
1. Preheat oven to 350F.  Mix pork seasonings in a small bowl then spread evenly all over pork.  Place pork in a bean pot or dutch oven.  Top with onion and butter.  Pour stock over the top.  Place in the oven and cook 5 hours or until pork is fork tender.
2. When the pork is done, fire up your grill to medium high heat.  Mix oil, mustard, garlic, basil and salt in a bowl.  Using a pastry brush, brush the mixture over both sides of the peppers and cabbage wedges.
3. Place veggies on the grill and cook until soft and blackened on one side.  Flip and cook the other side (about 5 minutes per side).  Brush any extra sauce on the veggies before serving.
4. Serve pulled pork with a big pile of veggies and dig in!

Slow Cooker Spiced Pepper Steak

I had some round steak that I needed to use up in the fridge so I threw it in the crock with some tasty Asian flavors and let the whole thing braise for about 5 hours.  The key to this dish is not to add the veggies too early (they will get soggy) and to boil down the juices at the end (you will get a rich concentrated flavor that way).  This is an easy and inexpensive meal for the whole family.  Enjoy!

A healthy budget friendly meal

Ingredients:
1-2lb round steak, cut into 1x3" large slices
2tbs virgin coconut oil
1/2tsp salt
1/4tsp pepper
1 onion, sliced
5 cloves garlic, minced
2tbs fresh ginger, minced
1/4c gluten free soy sauce
1tbs toasted sesame oil
 3tbs white wine vinegar
 1tsp red pepper flakes
1 can fire roasted diced tomatoes, drained
1-16oz package frozen bell peppers, thawed and water drained

Directions:
1. Heat oil over medium high in a large skillet.  Sprinkle the beef with salt and pepper.  Brown the beef on both sides than place in crock pot.
2. Place garlic, onion, and ginger in the same skillet and cook over medium until softened (this helps the onions absorb all that meat flavor).  Pour over the meat in the crockpot.
3. Combine soy sauce, sesame oil, red pepper flakes and vinegar.  Pour over the top of the onion beef mixture.
4. Cover and cook on high 4-5 hours or until the meat is fork tender. 
5. In the last hour of cooking, top with drained diced tomatoes and bell peppers.
6. Remove beef and veggies from the crock pot.  Pour the juices into a saucepan and bring to a boil on the stovetop.  Boil until liquid has reduced by half (this will take 5-10 minutes).  Serve meat and veggies with your rich concentrated sauce.  Delish!

Best Curried Boneless Beef Ribs You Will Ever Eat

I'm not kidding.  This is literally better than 90% of the curries I have eaten in Indian restaurants.  I made it in a Celebrating Home Bean Pot my sister bought for me a few years ago.  I slow cooked country style boneless beef chuck ribs in a rich Indian stew broth for 4 hours in the oven.  At the end of cooking the ribs were fork tender and rich in flavor.  I added coconut milk to finish off the rich reduced curry gravy.  I know they are not the prettiest thing in the world, but they sure are the tastiest. 

Hands down the best curry I've ever eaten

Ingredients:
2lb country style boneless beef chuck ribs
2tbs coconut oil
2 onion, sliced
4 cloves garlic, minced
2" piece of peeled ginger, minced
3tbs white wine vinegar
4tsp red curry paste
1tsp cayenne
1tsp coriander
1tsp cumin
1/2tsp dry mustard
1c beef stock
1/2can coconut milk, first pressed best

Directions:
1. Preheat oven to 325F.  In a large saute pan, heat 1tbs coconut oil over high heat.  Cook the ribs until deep brown on both sides.  Place in a bean pot or dutch oven.
2. Add another tbs oil to the pan.  Add your garlic, ginger and onions and turn the heat to medium.  Cook, stiring frequently, until the onions are deep brown and soft.  Add your vinegar, curry paste, cayenne, coriander, cumin, mustard and stock.  Stir well.  Pour on top of the ribs.
3. Cover and place in the oven for 4 hours.
4. Remove lid and place ribs on a platter.  Stir in coconut milk with the onion and juices.  Taste.  Pour the curry gravy over the top of the ribs and serve.

Note:  Alternatively you could cook these in a slow cooker on high for 4-5 hours or until the ribs are fork tender.

Cowboy Pot Roast

No fuss, no frills, and a lot of spice.  That's what I was thinking when I came up with the idea for a cowboy pot roast.  A simple throw-in-a-pot meal anyone can make.  I used some basic Mexican seasonings to make it Tex-Mex style and garnished each dish with a generous scoop of pico de gallo, chopped cilantro and fresh jalapeno slices.  Fresh.  Spicy.  Satisfying.  Yee Haw!

The perfect meal for a cowboy (or you!)

Ingredients:
3.5lb rump roast
1tsp salt
1tsp garlic powder
1tsp chipotle chile powder
1tbs mexican chile powder
1/2tsp cumin
1/2tsp black pepper
1/2tsp onion powder
1 bay leaf
2tsp dried oregano
1tbs melted butter
1 large onion, thinly sliced
2c sliced bell peppers, any color
4 garlic cloves, sliced
1 can El Pato tomato sauce
1 can fire roasted diced tomatoes, drained (Muir Glen is best)


For Garnish:

2 jalapenos, sliced
1 bunch chopped cilantro
1 jar pico de galllo (homemade or store bought)

Directions:
1. In the bottom of a large crock pot, mix together the butter, garlic, onions and sliced peppers.  Sprinkle with oregano and pour in the can of diced tomatoes and tomato sauce.  Mix well.
2. In a small bowl, mix salt, garlic powder, chile powders, cumin, and pepper.  Rub over your roast then set the roast on top of the veggies.
3. Cover and cook on low 10-12 hours or on high for 5-7 hours (it's done when the roast is tender and pulls away with a fork; every crock pot is a little bit different so check your meat instead of going by an exact time).
4. To serve, garnish with salsa, cilantro and jalapeno for the risk takers.  Enjoy!

Slow Cooker Chicken Cacciatore w Cauliflower Rice

Chicken cacciatore in the slow cooker is easy, cheap and delicious.  I made this for my mom and niece and it was a hit!  They scarfed all of it!  Depending on your slow cooker, this dish will take about 6-8 hours to cook so you will need to plan ahead but I promise you will be so glad you did.  You could eat this plain or serve it over mashed potatoes or cauliflower rice.  It's sure to be a favorite!

Comfort food at its finest!

Ingredients for Chicken Cacciatore:
1 package whole chicken legs (drums and thighs), bone in but remove skin (about 5 of them)
1 large can whole plum tomatoes with their juice (check labels; you want no added sugar)
8oz sliced mushrooms (I used baby bellas but buttons will work nicely too)
1 yellow or sweet onion, sliced
2tsp Italian seasoning
1/2tsp rosemary
2tsp minced garlic
1tsp garlic powder
1/2tsp oregano
2tbs balsamic vinegar
1/3c white wine (choose one you like to drink!)
3tbs tomato paste
salt and pepper to taste

Ingredients for Cauliflower Rice:
1 head cauliflower
1tbs butter
salt to taste

Directions:
1. In a large bowl, pour out canned tomatoes.  Break them up with a spoon.  Then mix in mushrooms, onion slices, seasonings, vinegar, and wine.  Stir well.
2. Place chicken in the bottom of a large slow cooker in a single layer (do the best you can mine overlapped a bit).  Sprinkle with salt and pepper.
3. Pour your veggie sauce mixture over the chicken.
4. Cover the slow cooker and turn on low for 6-8 hours (chicken will be falling off the bone tender when done).
5. When chicken is done, pour all of the liquid into a large saute pan, whisk in tomato paste, and boil over the stove for about 10 minutes or until reduced and nicely flavored.  Salt until desired flavor is reached (I adjust the spices here too).  Keep your chicken in the crock pot with the lid on, turned off, for now to keep warm.
6. While the sauce is boiling, make your "rice": Cut the cauliflower into large chunks.  Place them in a food processor and pulse until it resembles rice.  Place the "rice" in a large glass bowl with a lid and microwave for 5 minutes (do not add water).  When done, add a pat of butter and a bit of salt and stir.  Viola!  Rice is made.
7. To serve, add a cup of "rice" to the bottom of a pasta dish.  Add a whole chicken leg and some veggies on top.  Ladle some sauce over the whole dish and enjoy!

Slow Cooker Beef Stroganoff

Beef Stroganoff is a classic Russian dish dating back to 1871.  It consists of beef slices sauteed with onions and mushrooms in a sour cream sauce typically served over rice or noodles.  I  have always loved Beef Stroganoff, mostly because it encompasses everything you want out of comfort food:  Richness, creaminess, and heartiness.  This is a simple slow cooker stroganoff that is perfect for those busy days where you just want to throw something in the crock pot and forget about it.    I usually eat mine plain, but feel free to put a big scoop over some steamed rice or gluten free quinoa noodles.  De-lish!

Rich & creamy beef with mushrooms; the perfect winter dish

Ingredients (serves 3-4):
2tb organic butter
1 large onion, diced or sliced
2tsp minced garlic
1-1.5lb steak, sliced 1/2" thick: You can use sirloin, top round, beef stew meat, or even a chuck roast (cooking times will vary)
1c beef stock (msg & gluten free)
10oz sliced baby bella mushrooms (button mushrooms are also fine)
1 bay leaf
pinch allspice
1/2tsp thyme
1 tsp finely ground sea salt
1/2c sour cream at room temperature (if dairy free use coconut milk; it's a fun twist!)
chopped parsley or cilantro for serving

Directions:
1. In a large saute pan, heat butter over medium high heat.  Add onions and garlic and saute until translucent and soft.  Pour into the bottom of a crock pot.
2. Add steak, bay leaf, all spice, thyme, and salt to the crock pot with the beef and onions and give it a good stir.  Place mushrooms on top and pour beef stock over the whole thing.  Cover and cook on low until beef is tender (the tougher and larger the meat the longer it needs to cook):  roughly 8-10hours.  To speed things up, you can cook this dish on high (cuts the time in half).
3. When the beef is tender, turn off the slow cooker and stir in sour cream or coconut milk.  Serve over rice, noodles, or in a bowl.  Top with cilantro and enjoy!
Note:  I like my sauce thin, but if you want to thicken it up make a roux with rice flour (cook a bit of rice flour and butter in a pan until it browns) and then wisk in your liquid and boil until thick.  This will make it more like a gravy which is good with noodles.

Nutritional Information:
1 serving = roughly 1/3 of the entire dish (5oz sliced steak with 1/3 veggies and sauce using coconut milk)
Calories: 395
Carbs: 6.5g
Fat: 22g
Protein: 33g
Sodium: ~433mg

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Cinnamon Chicken & Onions

This is another simple slow cooker meal that is so versatile!  You can throw it over a salad, mix in some veggies, eat it over rice, or turn it into a taco.  I used juicy chicken thighs but chicken breast would also work.  The best part about this meal is how it fills your house with warm enticing flavors. 

This also makes fabulous leftovers!

Ingredients (serves 4):
2 large onions, diced or sliced
2-3tbs organic butter
2lb boneless skinless chicken thighs, antibiotic free
1tsp sea salt
1/4tsp ground black pepper
1/4tsp cayenne
1/4tsp cinnamon
2tsp ancho chile powder
1/2tsp cumin
1/2c chicken stock (msg & gluten free; I use Rachael Ray)

Directions:
1. In a large skillet, heat butter over medium high heat.  Add onions and saute until soft and turning brown.  Place at the bottom of a slow cooker.
2. Take all of your spices and place them in a small jar/bowl.  Give them a good shake/stir and rub evenly over both sides of each chicken thigh.  Add a bit more butter into the pan if needed and place as many chicken thighs that fit in a single layer at the bottom of the pan.  Cook until browned on one side then flip.  Repeat with remaining chicken.
3. Place the chicken thighs on top of the onions in a single layer.  Pour 1/2c chicken stock over the chicken.  Cover and cook on low 6 hours.  Enjoy!

Nutritional Information:
1 serving = 2 chicken thighs
Calories: 350
Fat: 22g
Carbs: 4g
Protein: 35g
Sodium: ~v600mg

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Slow Cooker Turkey Legs with Lemon Garlic Broccoli

Turkey legs are an easy, inexpensive main course that are absolutely delicious.  My husband's favorite thing is smoked turkey legs at the fair so when I figured out how cheap they are to buy at the grocery store, I was hooked!  This time I threw them in the slow cooker before I left for work and they were done when I got home.  I love dinner's like that!  Paired with simple lemon garlic broccoli, this dish is perfectly healthy and perfectly satisfying.   

An easy primal meal for the whole family to enjoy!

Ingredients (serves 3):
3 turkey legs, dethawed if frozen
3tbs butter, preferably organic or pasture fed
1/2tsp poultry seasoning
1/2tsp orange zest
1tsp sea salt
a bit of oil
2 broccoli crowns
1tbs butter
1tsp minced garlic
juice of 1/2 lemon
sea salt to taste

Directions:
1. With a little oil and a napkin, coat the inside of your crock pot so the legs don't stick.
2. In small bowl, melt 3tbs butter.  Add poultry seasoning, orange zest and sea salt and stir well.  With your hands, loosen up the skin from the turkey legs.  Spread butter under and over the skin until all legs are well coated.  Place them in the slow cooker lying flat.
3. Turn the slow cooker on low for 12 hours.
4. About 10 minutes before you're ready to eat, wash and cut your broccoli crowns into pieces.  Place them in a large glass dish with a tbs of water and cover.  Microwave for 5 minutes (they should be crisp-tender not soggy).
5. In a large skillet, heat remaining tbs butter over medium high heat.  Add garlic and cook 1 minute.  Add broccoli and stir well.  Add lemon juice and continue to cook until well coated and the lemon has absorbed into the broccoli.  Sprinkle with sea salt.
6. Serve your turkey leg with 1/3 of the lemon garlic broccoli.  Enjoy!

Nutritional Information:
1 serving = 1 turkey leg (8.4oz) with the skin and 1 1/3c broccoli
Calories: 547
Protein: 70g
Fat: 29g
Carbs: 8g
Sodium: ~ 600mg