Italian Burgers and Jicama Fries (Keto and Primal)

IMG_7379

I’m pretty sure that tonight was the first time the husband and I each made 50% of our meal for the blog post! I was going to make a bunch of Italian meatballs and freeze them so we had a few meals, but all of us wanted burgers, so I altered the recipe a bit and instead made a few meals worth of Italian burgers instead.

We had two jicamas left that we needed to use, so JR prepped them and whipped up some seasoned fries with garlic aioli for dipping.  Here’s the deal: if you haven’t been eating your fries dipped in mayo, you haven’t been doing it right.  The first time I did that was about 15 years ago when I was living in France (OMG…has it been 15 years already?!). They brought out mayo with the fries and I just stared at it in horror. My French and Italian friends were like, “Stop staring. Just try it.” I tried it once and never looked back. That being said, I do not like mayo on skinny fast-food fries…so don’t try it on those and expect heavenly results. You need thicker, rustic cut fries.

This whole meal, start to finish, took about an hour (including prep time). The burgers take about 20-25 minutes to cook, depending on how thick you make them. The fries take 40-ish minutes to cook and about 20 minutes to prep. Not a super quick meal, but it’s not too long to make on the fly, either!

IMG_7376

Jicama Fries

1 lb raw jicama

1/2 tsp pink Himalayan salt

1/4 tsp black pepper

1/2 tsp garlic powder

1/2 tsp paprika

1/2 – 1 tsp cumin

3 Tbsp olive oil

  1. Heat oven to 425. Line a baking sheet with parchment paper (or foil plus a light greasing).
  2. Peel jicama and cut into 1/4″-thick fries. Put in a micro-safe container along with 1/4 C of water. Cover and microwave for 8-10 minutes. After the first 4 minutes, stir gently, then finish heating. The bowl will be hot when you remove it, so be careful! Remove to paper towel to drain.
  3. Toss jicama strips in olive oil. Mix spices, then pour over the strips and toss again until coated. Arrange on baking sheet and bake 40-45 minutes.

Nutrition per serving (recipe makes 4 servings)

Total fat: 13.6 g

Sat fat: 2 g

Cholesterol: 0 mg

Sodium: 4.5 mg

Total Carbs: 10 g

Fiber: 5.6 g

Sugar: 2 g

Net carbs: 5.4 g

Protein: 0.8 g

 

Italian Burgers

2# ground beef

2# ground pork

2 eggs

1 C grated parmesan

1 C shredded mozzarella

4 T minced onion flakes

1 Tbsp garlic powder

2 Tbsp oregano

2 Tbsp basil

1 Tbsp black pepper

2 tsp pink Himalayan salt

  1. Oven to 425. Line a baking sheet with foil. Put an oven-safe cooling rack over the baking sheet and spray or grease lightly.
  2. In a large bowl, mix all the ingredients. Form 8-10 burger patties (we made 8 about 1/3# burgers). At this point, you can freeze them on wax paper if you want to save any of them. I froze all of ours first. After freezing them, pop them into a gallon-size Ziplock bag to store.
  3. Place your burgers on the wire rack to cook. Because mine were frozen, this cook-time will be longer than if you’re cooking them from fresh. From frozen: bake 20 minutes, flip them over, then bake 5 more minutes. From fresh: I usually bake them about 10-15 minutes (watch this closely – I can’t remember my exact cook time from fresh), then flip and cook another 5 minutes. If you want to add a slice of cheese, add it when you flip them so the cheese melts for the last 5 minutes.

Nutrition (per burger at 10 burgers made):

Total Fat: 59 g

Sat Fat: 15.6 g

Cholesterol: 205.9 mg

Sodium: 321.7 mg

Carbs: 0.8 g

Fiber: 0 g

Sugar: 0.2 g

Net Carbs: 0.8 g

Protein: 45.6 g

 

Garlic Aioli

3/4 C mayo

5 cloves garlic, minced

2 1/2 Tbsp lemon juice

1/2 tsp pink Himalayan salt

1/2 tsp black pepper

  1. Mix all that stuff in a bowl until well combined.

Nutrition per serving (at 8 servings):

Total Fat: 15 g

Sat Fat: 2.3 g

Cholesterol: 7.5 mg

Sodium: 135.3 mg

Total Carbs: 0.6 g

Fiber: 0 g

Sugar: 0 g

Protein: 0.1 g

Keeping Keto at Disney World

mk_crystalprerover_20170201_7938321358Last week we took Isak and met my parents at Disney World for the week.  We go every January near the end and celebrate Isak’s birthday early.  It is literally my favorite week of the year.  This year, I had lots of people ask me if we were breaking our food rules for the trip.  Nope, not at all!  It wasn’t the easiest thing to do, I’m not going to lie.  Not because there were so many temptations, because at this point, temptations aren’t really a “thing” anymore.  Yay keto–cravings disappear.  It wasn’t the easiest thing to do because literally, 95% of the food found at Disney contains grains or sugar, which we avoid.  There was one night at Epcot where we each had a quarter of a gluten-free roll.  It was really good as far as gluten-free goes…but most of that stuff feels like wet sawdust in my mouth, so the texture wasn’t appealing.

The thing about staying keto at Disney is that you have to implement some preparation and research.  I did not find any acceptable snacks on the menus of any of the restaurants beforehand when I was researching, so I knew that we were going to have to keep easily portable snacks.  Also, there isn’t much in the way of breakfast food (that isn’t ridiculously overpriced), so we knew we were going to keep a bunch of compliant stuff in the fridge at the resort.  Typically I don’t eat breakfast because of the intermittent fasting (though as of this week I’ve flipped my fast over, but that’s for a later post), but when we’re walking 10-15 miles a day in the parks, I eat more often.

For the fridge and pantry in the resort, we kept: pre-cooked bacon, black forest ham, cream cheese, french onion dip, string cheese, pork rinds, and pepperoni.  If you haven’t tried pork rinds with french onion dip, you’re missing out.  Try it now.  For portable park snacks, my only requirement was that they didn’t need to be kept chilled.  I didn’t want to carry a cooler pack in the park.  We carried macadamia nuts.  Lots and lots of macadamia nuts.  I also kept a few Atkins bars in the bag, and for Isak we had single bags of nut/dried fruit mix.

Now for the fun part…the meals!

img_4779

Neither of us could remember where the turkey legs were sold at Magic Kingdom, but after asking 900 cast members, we finally got the right location: the tavern in Adventureland, across from Pirates of the Caribbean.  This was our first stop as soon as we got to the park.  Usually we fly in and wait until the following day to go to the parks; however, we were able to snag an extra day, so JR and I went as soon as we got off the Magic Express and got Isak situated in the resort with Gammy and GrandDan.  We split one turkey leg between the two of us and dipped it in a few packets of mayo.  Everything tastes better at Disney, you know.

img_4817

Breakfast on official day one: steamed heavy cream with sugar-free vanilla syrup from Starbucks at Epcot.  This is Isak’s favorite drink.  He calls it “warm chocolate,” no matter what sugar-free flavor it is.  The vanilla though…it tastes like hot-off-the-stove vanilla custard filling.  It’s delicious.  That and a handful of cashews kept him going until lunch.

img_4823

This one was my favorite table-service meal of the trip (and yes, I left the handful of fried wonton skins on–they weren’t enough to kick me out of ketosis and Epcot is always where we walk the most).  This is the Beijing Roast Duck Salad from Nine Dragons in China, in the World Showcase at Epcot.  One alteration had to be made: the hoisin sauce dressing was out because, well, hoisin sauce.  Instead, they gave me a small pitcher of the potsticker sauce, which was to die for.  Seriously, my favorite meal of the week.

img_4855

In The Seas, at Epcot, there is a restaurant called Coral Reef.  Honestly, we go here for the experience because you’re basically eating inside a giant aquarium.  In my opinion, the food is decent, but it’s not the best food ever.  I got the grilled New York strip steak with double veg instead of veg and mashed potatoes.  We had them bring out extra butter because it wasn’t nearly fatty enough.  This is where the gluten-free rolls were.  Like I said, as far as gluten-free rolls go, those were pretty good, especially when slathered with butter.  If you’re looking for that option, definitely hit up Coral Reef.  JR got the heirloom tomato salad thing here.  I gave him half of my steak and we pretty much ate off of each other’s plates.

img_5008

You can’t really tell what this is from the picture, as is frequently the case when making keto alterations, but this is a bacon cheeseburger from Cosmic Ray’s in Magic Kingdom.  They have a topping bar there where we added the mushrooms, onions, and (not pictured) some garlic ranch dressing.  It was a pretty good burger.  JR and I split the burger and…

img_5009

…the Greek salad, from the same place.  It was a pretty rockin’ Greek salad, in case you were wondering.  The chicken looks huge, but really it’s just pounded out thin.  The feta wasn’t as good as the stuff we get from Ali Baba; however, it was a decent substitute (and let’s be honest, if you don’t have a refined palate for Middle Eastern food, you won’t notice the difference).  We also put the garlic ranch on this salad.  Yeah, I really liked it.

img_4889

This was an Italian sausage without the bun from whatever that sausage company is at Disney Springs (what used to be called Downtown Disney).  The sausage was our least favorite thing of the trip.  It was just “meh.”  Those pickles were awesome though.  Seriously awesome.

img_5112

This is actually one of the meals we had at the airport in Atlanta on the way back to San Antonio.  I forget what the place was called, but it’s similar to a Chipotle-type deal.  It was a steak burrito bowl.  Why do deconstructed foods always look like a pile of stomach contents?  Regardless, it was tasty.

I didn’t remember to take pictures of all the food we ate in the parks, so here are the other items we had that I can remember:

Chili Cheese Coney without the bun from that Casey’s hot dog place on Main Street in Magic Kingdom (a delicious addition to our curbside seating for the Festival of Fantasy parade!)

Caesar salad with salmon at the Prime Time Diner in Hollywood Studios.  This restaurant was so fun!  The staff is a hoot and the decor is hilarious.  The salad was great.

If you have any questions about going keto-friendly at Disney, feel free to ask me!  Before going, I spent an hour on the phone with one of their dietary people, who helped me navigate all of the menus in order to find compliant food that wasn’t all burger-without-a-bun situations.  But really, if you’re only going to try one thing from this list, get the salad from Nine Dragons.  You won’t be disappointed.

Squashy Enchiladas (Primal)

Enchilada Bowl

I love enchiladas.  Technically, my favorite enchiladas to get are just plain cheese enchiladas.  I kinda hate the ones with meat in them.  One of my best friends and I used to go down to Little Mexico in Kansas City and eat at this place called EL PUEBLITO.  I have ONLY ever ordered one thing there.  I tend to do that with Mexican restaurants.  I find one thing and never order anything else.  At El Pueblito, I would order Enchiladas Mexicanas con Queso.  Never anything else.  My friend would occasionally mix it up and get flautas, but I never strayed.  The thing that made it AMAZING was their sauce, the chihuahua cheese, and the heaps of queso fresco on top.  It was like crack.  Oh, and did I tell you that seemed to have never-ending hours?  I can’t tell you how many times we went there in the middle of the night.

Anyway, I haven’t had many enchiladas lately because since I’ve gone away from corn, if I try to add it in occasionally, it usually makes my stomach hurt for a few hours after I eat.  This seems to happen more with corn starch than with whole corn, but it’s still not comfortable.  Anyway, I saw one of those videos that was showing you how to make fake “enchiladas,” but in a bowl of spaghetti squash (full disclaimer: this was the first time I tried spaghetti squash–it is delicious, but unlike some people tell you, it is NOT a substitute for spaghetti noodles unless you have never tried spaghetti).  I tweaked the recipe a bit and made it primal…but this is what I came up with.  It’s not a complete replacement for El Pueblito (but that does not matter, because I am living in San Antonio now…so when we go back to KC, I just suck it up and eat the corn tortillas), but the flavor profile is ALL THERE!

Squashy Enchiladas

Serves 2-4

1 spaghetti squash

2 tsp olive oil

Salt, to taste

1+ C enchilada sauce (In small saucepan, add a little olive oil and saute 2 minced garlic cloves for a few seconds.  Add 2 Tbsp chipotle chiles in adobo sauce, 1 1/3 C tomato sauce, 1/2 tsp chipotle chili powder, 1/2 tsp cumin, 3/4 C chicken broth, and salt and pepper.  Simmer 10-ish minutes and set aside until needed)

1 C whatever Mexican cheese blend you want to use (I used a mixture of chihuahua, jack, and cheddar)

Queso Fresco, chopped scallions, olives, avocado, chopped peppers, chopped cilantro, and whatever other toppings you want to put on top

1.- Oven to 400.  Put spaghetti squash on paper towel in microwave and heat for two minutes to soften.  Cut squash in half lengthwise and scoop out the seeds and soft part in the middle.  Brush all of the exposed fleshy area (not the outer rind–just the inner part you’ll eat) with olive oil.  Liberally salt.  Line a baking sheet with parchment paper and place the squash halves upside down on the pan.  That is, so the fleshy part you’ll eat is facing DOWN.  Bake about 45 minutes.

2.- Let it cool a bit (maybe 5-10 minutes) and then use a fork to flake the squash.  It’ll come away from the sides, easily flaking into strands that look like pasta.  Put about 1/2-3/4 of a cup of enchilada sauce into each bowl, on top of the flaked squash.  Cover with your cheese blend and put them back in the oven for another 15 or so minutes.  When it comes out, top with scallions, cilantro, LOTS of queso fresco, and any other toppings that sound good.  Serve immediately and take pictures of your sauce-covered drunken-on-enchilada-goodness face.  Yep, they’re that good.

 

Beef Kafta, Tabbouleh, and Batata Harra (Whole30 Compliant)

Beef Kafta

I’ve been reconnecting with my Lebanese roots through cuisine recently…and I think I’m going to continue at least through the end of the year.  Many of the dishes are already close to (if not fully) W30, paleo, or primal.  Well, at least half of them are.  Thirty percent of them are just hovering on the border (as in, they are entirely primal other than beans or lentils, or something like that).  The remaining 20 percent of them include hot, delicious, steaming loaves of pita bread.  To. Die. For.  I will eventually be making some, but I won’t include it as a main item on these blogs.  I’m really kind of teetering on the beans though: I mean, the husband is allergic to pretty much all beans except for maybe three types…so they will never be a “staple” in our household.  I’m thinking the occasional  inclusion of them isn’t a game-changer, but we’ll see.  I’m planning on a bean salad this week, so if I blow up after eating it, I’ll know I can’t include those anymore!  😛

Anyway, I’m still looking for the perfect Lebanese cookbook to use on my cooking journey.  I have a few in mind, but I want to look at a few of them at the store before I commit to one.  Besides Lebanese cooking, I also recently got a Turkish cookbook and a Moroccan cookbook.  All three countries have almost identical food, so that’s somewhat interesting.  A word on Lebanese food (or Middle Eastern food in general): if you don’t like the flavors of parsley, lemon, seven-spices, and natural yogurt, there is a lot of Middle Eastern food that you either (a) won’t like, or (b) will need to develop a taste for.  Just dropping that here as a warning!

Beef Kafta (Whole30 Compliant)

Serves 4

1 pound ground beef

1/4 C chopped parsley

1/4 C chopped sun-dried tomatoes

2 Tbsp Aleppo pepper

1/2 tsp Lebanese 7-spices (or allspice)

1 1/4 tsp dried mint

1 tsp cumin

1 tsp coriander

1/2 tsp cinnamon

1 small onion, finely diced (liquid pressed out)

salt and pepper

 

1.- In a large bowl, mix beef, parsley, tomatoes, aleppo, 7-spices, mint, cumin, coriander, cinnamon, onions, salt, and pepper.  Use your hands to mix thoroughly.

2.- At this point you can either form them into small logs and grill them on small skewers, or form them into small meatballs and bake or pan-fry them.

 

Tabbouleh, minus Bulgur (Whole30 Compliant)

Serves 4-6

1 C chopped parsley

1/2 C chopped mint

1/2 C chopped onion

4 Roma tomatoes, diced

1/4 C fresh lemon juice

2 Tbsp extra-virgin olive oil

 

1.- This one is easy.  Put everything in a bowl and mix it well.

 

Batata Harra (Whole30 Compliant)

Serves 4-6

2 pounds potatoes, peeled and cut in a 1/2″ dice

1 1/2 + 1 Tbsp extra-virgin olive oil

1/2 tsp + 1/4 tsp sea salt

2 cloves garlic, minced

3/4 tsp cumin

3/4 tsp coriander

1/2 tsp paprika

1/2 tsp cayenne (less if you don’t like a little kick to your food)

1/2 tsp ground black pepper

1/4 C chopped cilantro

 

1.- Preheat oven to 450.  Peel potatoes and cut into a 1/2″ dice.  Toss them in a large bowl with 1 1/2 Tbsp olive oil and 1/2 tsp sea salt.  Toss to coat evenly and place on a parchment-lined baking sheet.  Roast 40-45 minutes.  For even roasting, flip potatoes after 20-25 minutes–but this isn’t absolutely necessary if you forget about it or don’t have time.

2.- During the last 10 minutes of roasting, heat 1 Tbsp olive oil and minced garlic in a small saucepan over medium heat.  Remove from heat and add cumin, coriander, paprika, cayenne, and black pepper.  Stir together.

3.- In large bowl, toss potatoes with olive oil and garlic mixture.  Coat potatoes evenly.  After coated, mix in cilantro and serve immediately.  Caution: these potatoes are like crack.  You might want to make enough to have leftovers for a few days.

 

Greek Salad (Primal–or Whole30 Compliant without the feta)

FullSizeRender

I’ve been struggling to come up with some new stuff lately–partially because I’ve been super busy, and partially because I haven’t been as motivated to create.  I’ve been comfortable just repeating a bunch of recipes.  I mean, normally I have a few nights a week of existing recipes and a few nights a week of new stuff…I just haven’t felt like it.  Then, this weekend, I got a hankering (yes, hankering) for the food of my people: Mediterranean!  Well, it started specifically with Lebanese food and then branched out to Greek and other Middle Eastern.  This is a hard food to make primal-compliant…but I’m going to try the best I can.  That being said, there are certain things that I won’t change (e.g. I won’t eliminate the bulgur in tabbouleh…that’s just sacrilegious).

So if you have any favorite Mediterranean dishes that you’re looking for new ways to make, comment below and I’ll see what I can do!  Until then, my first recipe I tackled was a traditional Greek salad.  Sidebar: I don’t like olives, but this was traditionally be served with Kalamata olives.  But really, it hit. the. spot.  McYumYums!

 

Greek Salad (Primal–Whole30 Compliant without the Feta)

Dressing:

1/4 C chopped parsley

1/4 C chopped dill

1 Tbsp extra-virgin olive oil

2 Tbsp lemon juice

1 tsp oregano

salt and pepper

Salad:

6 C chopped or shredded Romaine lettuce

3 C diced tomatoes

1 C thin-sliced red onion

1 cucumber, peeled, quartered lengthwise, and thinly sliced

1 C (about 4 oz or so) crumbled feta

1.- Add all dressing ingredients to a small bowl and whisk until well-combined.

2.- Add all salad ingredients to a large bowl.  Pour dressing over salad and toss to combine.

 

This would be delicious with some grilled lamb or some chicken shish tawook!

 

Steelhead Trout with Citrus Coconut Cream (Whole30 Compliant)

Steelhead Trout with Citrus Coconut Cream

We have been crazy busy around here lately!  My husband and I both read the book THE LIFE CHANGING MAGIC OF TIDYING UP and we fell in love with the entire concept.  She tells you to go through the whole process in one or two days; however, with a 3 year old, that is nearly impossible.  We went through the entire purging process in one weekend, then spent the next couple weeks putting things back together.  We got rid of at least 40% of our stuff.  Soak that in: at least 40% of our stuff.  What would you do if you got rid of almost half of your things?  Most people I’ve spoken to have said, “oh that’s awesome!  But I could never do that.”  I promise, you can.  And it’s liberating.  You breathe easier, you move easier, and everything becomes more fun.  If you are considering doing something similar to this, just do it.  Take the plunge and don’t look back.

Now, on to the food!  I had never tried (or cooked, obviously) steelhead trout.  I wanted to get some salmon, but when I made this, the decent salmon (not even the good stuff) was around $30 per pound.  I pretty much don’t buy anything that’s $30 per pound…so that was out.  I was talking to the seafood guy and he suggested the steelhead trout.  In case you didn’t know this, it’s a fantastic substitution for salmon (and usually less than half the price–I got it for $10 per pound)!  It has a similar cook, texture, and flavor.  I’m planning on working with it a lot more in the near future!

Steelhead Trout with Citrus Coconut Cream (Whole30 Compliant)

Serves 2-3

1 pound steelhead trout fillet

salt and pepper

1/3 C onion, finely diced

4 cloves garlic, minced

zest and juice of 2 limes

2/3 C coconut milk

2 tsp basil

1 Tbsp Kerrygold

 

1.-  Preheat oven to 350.  Put fish in shallow baking dish and season both sides with salt and pepper.

2.-  Heat medium skillet over medium heat.  Add Kerrygold, garlic, and onion.  Saute 3-5 minutes.

3.-  Add lime zest, juice, and coconut milk.  Bring to boil.  Turn off heat and stir in basil.  Pour over fish fillets and bake 10-20 minutes.

Chicken Fajita Bowl (Primal with Dairy Toppings, Whole30 Compliant without)

Chicken Fajita Bowl

This is one of my favorite types of meals because there are an unlimited number of items you can add to it.  And bonus points: it all goes in the slow cooker!  That being said, it’s not really one that you can leave all day while at work, unless you choose a meat other than boneless, skinless chicken breasts.  I don’t normally use those cuts of meat, but they’re easier for the shredding in this recipe, so I chose the easier route.

For toppings, you can add whatever really.  We generally eat a primal diet, so I shredded a little cheese and added a spoonful of sour cream.  Other toppings I’ve used with this are: green onions, red onions, avocados, chopped tomatoes, bacon, pico de gallo, cilantro, pineapple, etc.  Feel free to add whatever sounds good to you in the moment!

A word about the fajita seasoning: I make my own and store it in a baby food jar.  I throw together something along the lines of this:

3 Tbsp chili powder

2 Tbsp salt

2 Tbsp paprika

1 Tbsp onion powder

1 Tbsp garlic powder

1 tsp cayenne

1 Tbsp cumin

Chicken Fajita Bowl (primal with dairy toppings, Whole30 compliant without)

Serves 3-4

1/4 C Kerrygold butter

3 green bell peppers, sliced

3 red bell peppers, sliced

2 large yellow onions, sliced

4 chicken breasts

3 Tbsp fajita seasoning

1/2 C salsa

 

1.- Turn slow cooker on low.  Add butter to the bottom of the bowl.

2.- Layer green peppers, onion, red peppers, and finally chicken on top.  Sprinkle seasoning over top and pour in salsa.

3.- Cover and cook on low for 4-6 hours.  Shred chicken, mix with vegetables, and serve with desired toppings.

Sriracha Lime Chicken Salad (Paleo)

Sriracha Lime Chicken Salad

If you can’t tell, this past week we had almost a full week of salads on our plates.  There were great prices on a lot of the fresh produce, so I went a little salad-crazy.  Well, that and it was super easy to chop everything last weekend (when I did the grocery shopping), put it in airtight containers in the refrigerator, and just scoop some out for each meal.  It doesn’t get much easier than that.  That is, unless there were a house elf around here somewhere to do my prep (and cooking) for me!

If you haven’t started making your own PALEO SRIRACHA yet, you should do so immediately.  It’s more flavorful than the bottled stuff–plus it doesn’t have all the junk ingredients contained in the stuff from the store.  That is what I used for this recipe.  I’ll tell you this: if you don’t want a lot of heat on the chicken, decrease the amount of sriracha and add some extra lime juice or honey.  This turned out pretty hot, but according to Isak (the 3 year old), when asked if it was too spicy for him…

“Mommy, it’s delicious spicy in the mouth!”

Sriracha Lime Chicken Salad (Paleo)

Serves 2-4

Chicken

1 pound chicken tenderloins

2-3 Tbsp sriracha (less if you don’t want as much heat)

1 frozen lime, grated (yes, grate the WHOLE lime, peel and all)

1 lime, juiced

3 Tbsp honey

2 Tbsp chopped cilantro

salt and pepper

Salad

4 C chopped lettuce

6 pineapple slices

1 C grape tomatoes, cut in quarters

1/2 C diced red onion

1 avocado, sliced (I forgot to put it on last night)

Dressing

1/4 C olive oil

1/4 C apple cider vinegar

2 limes, juice and zest

1 Tbsp honey

2 Tbsp chopped cilantro

salt and pepper

 

1.- Whisk sriracha, grated lime, lime juice, honey, cilantro, salt, and pepper in a small bowl.  Pour into a ziploc bag with chicken and close.  Squeeze to coat chicken and put in refrigerator to let marinate for at least two hours.

2.- Heat skillet over medium-high heat and add a little fat (maybe a tsp–just enough to slick the cooking surface).  Add chicken to skillet and cook until cooked through (about 5-7 minutes per side).  Remove to tented plate and set aside.

3.- Add pineapple to pan and cook 4-5 minutes per side.  While cooking, whisk together dressing ingredients.  Pour dressing over salad and toss to coat.

4.- Assemble on a plate with salad on bottom, then pineapple rings, then chicken.  Garnish with cilantro if wanted.

BLT (and more) Salad! (Primal with cheese, paleo without)

BLT and More Salad

Who doesn’t love a BLT?  Seriously, give me their names, because they need convincing about the wonders that are bacon, lettuce, and tomato!  I felt like a BLT this week, but I try not to eat bread all that often.  Let’s face it, when I eat grains, I go all out and eat the good stuff: French pastries and New York style bagels.  I decided to turn the BLT into a salad, and add a few goodies to it.  I decided to add a little crumbled feta cheese to this.  It’s optional, but it is highly delicious.

The dressing is the same dressing I used the other night in our salad that we had with the maple mustard chicken (recipe to show up soon).  It was great with this as well.  Now that I’m typing this, I realize that I was also going to cut up grapes to put in this.  Boo, I’m disappointed that I didn’t remember!  Oh well, I’ll do it next time I make this!

BLT (and more) Salad

Serves 4

1 pound bacon, cooked to crispy and roughly chopped

4 cups chopped dark Romaine

1 C grape tomatoes, cut in quarters

1/2 C red onion, roughly chopped

1/3 C crumbled feta

Dressing:

1/4 C ground spicy mustard

2-3 Tbsp maple syrup

2  Tbsp apple cider vinegar

1 Tbsp olive oil

 

1.- For dressing, put all ingredients in bowl and whisk until well combined.

2.- For salad, put all ingredients in large bowl.  Pour dressing over salad and toss well.  Plate the salad and have at it!

Pulled Pork with Apple Chutney (Whole30 Compliant)

Pulled Pork

I was at the store last week and found an awesome looking pork butt roast (bone-in) for an equally awesome price.  No, we don’t get all of our meat locally, but we try to get as much as possible.  This was exceptional though–I got an almost 3-pound roast for less than $5.  Can’t beat that!  I decided to braise it all day in the slow cooker and mix it with an apple-tomato chutney, rather than the traditional barbecue sauce.  Sound good?  That’s because it was!

The lovely-looking butter lettuce leaves made a great vehicle for the pulled pork.  And speaking of pulling pork, have you learned the easiest way to pull pork yet?  Remove any bones, cut into big hunks, and toss into a stand mixer fitted with a paddle attachment.  Turn it on and within a couple minutes: pork is pulled.  Voila!

Pulled Pork with Apple Chutney (Whole30 Compliant)

Serves 4-5

2-3 pound pork butt roast

salt and pepper

1 Tbsp coconut oil

1 medium onion, roughly chopped

4 C broth

2 bay leaves

2 pounds apples, peeled, cored, and chopped

pinch of cinnamon

pinch of salt

2 Tbsp tomato paste

6 slices bacon, cooked to crispy and chopped

 

1.- Heat coconut oil in large skillet over medium-high heat.  Salt and pepper both sides of the pork butt roast.  When pan is hot, brown meat on all sides until a crust starts to form (about 2-3 minutes per side).  Place roast in slow cooker and cover with onions, broth, and bay leaves.  Cook on low for 5-7 hours (or on high for 3-4 hours).  Remove pork (and any bones), pull, reserve broth, and return pork to slow cooker on the “warm” setting with 1/4 to 1/2 C of reserved broth.

2.- Meanwhile…add apples, cinnamon, salt, and 1/4 C of reserved broth to a medium saucepan, covered.  Bring to a boil over medium-high heat.  Reduce heat and let simmer until apples are soft.  Once soft, remove lid and allow most of the remaining liquid to cook off (2-3 minutes).  Remove from heat and mash with a potato masher (or in a blender/food processor).  Stir in tomato paste and bacon, and season more if needed.

3.- Pour apple mixture into slow cooker with pulled pork, mix well, and allow to heat through if needed.  Serve alone or on lettuce.  Garnish with sliced green onions, if desired.