Crock Pot Balsamic Pork Roast and Asparagus with Dijon Vinaigrette

 

Crock Pot Balsamic Pork Roast

Copied from: Skinny Taste 

Servings: 8 • Size: 3 oz pork • Old Points: 5 • Weight Watcher Points+: 5 pt
Calories: 214 • Fat: 12 g • Carb: 4 g • Fiber: 0 g • Protein: 21 g • Sugar: 3 g
Sodium: 196 mg  • Cholest: 72 mg


Ingredients:

• 2 pound boneless pork shoulder roast (sirloin roast)
• kosher salt, to taste
• 1/2 tsp garlic powder
• ½ teaspoon red pepper flakes
• 1/3 cup chicken or vegetable broth
• 1/3 cup balsamic vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon honey

Season the pork with salt, garlic powder and red pepper flakes and place it into the slow cooker. Mix together the broth and vinegar and pour it over the pork, then pour the honey over and set the timer for 4 hours on High or 6-8 hours on Low.
 Once the pork is cooked and tender (it should shred easily with a fork), remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and put back into the slow cooker and ladle 1/2 cup sauce over the pork and keep warm until ready to eat.



Asparagus with Dijon Vinaigrette
 Copied from: Skinny Taste

Servings: 4 • Serving Size: 1/4 • Old Points: 1 pt • Points+: 2 pt
Calories: 56.9 • Fat: 3.6 g • Protein: 2.6 g • Carb: 5.5 g • Fiber: 2.4 g • Sugar: 0.3 g
Sodium: 92.7 (without salt)


Ingredients:

• 1 tsp Dijon Mustard
• 1 1/2 tbsp red wine vinegar
• 1 tbsp extra virgin olive oil
• 2 tsp fresh chopped parsley
• kosher salt and pepper to taste
• 1 pound thin asparagus, tough ends trimmed off

Directions:
In a medium bowl, whisk mustard, vinegar and 1 tbsp oil. Add parsley and season with salt and pepper.

Steam or boil asparagus for 2-3 minutes until cooked and tender. Drain and run under cold water to stop the cooking.

Transfer asparagus to a serving dish and drizzle with the vinaigrette. Can be served warm or chilled.

Broccoli Salad with Dates and Chorizo

Another new recipe this week that was SO tasty.  I will absolutely make this again. 

Recipe from: Honestly Delicious

For the dressing:

Ingredients

1 cup of Paleo Mayo (this recipe is my favorite)
1 tablespoon of Apple Cider Vinegar
1 teaspoon of sea salt
1/2 - 1 teaspoon of fresh ground pepper (I like a LOT, but its up to you)
1 teaspoon of organic granulated garlic


For the Salad:
3 cups of fresh broccoli florets
1/2 a small red onion, finely diced
1/2 a cup of hard chorizo, small diced *
1/3 cup of pitted medjool dates, finely diced

Instructions:

1. First make the dressing by simply whisking all ingredients in a large bowl.
2. To the dressing, add the diced red onions and dates and refrigerate mixture while you cook the chorizo in the next step.
3. Brown the chorizo in a small sauté pan over medium high heat. Hard chorizo is already cooked, but when you brown it, some of the fat releases from the sausage and the chorizo gets a little crispy like bacon bits. This should only take 3-5 minutes. Set the pan aside to cool for another five minutes.
4. Remove the bowl with the dressing from the fridge and add the broccoli florets. Don't mix yet.
5. Pour the browned chorizo bits AND any fat in the pan over the broccoli florets.
6. Now fold all of the ingredients together to incorporate. Refrigerate for 30 minutes, then check for seasonings to see if you need a bit more salt or pepper. If the mixture seems too dry, add a few tablespoons more of mayo and mix again.

*There are lots of types of hard chorizo, but I have found good quality hard chorizo at Whole Foods and other similar stores. Above I have also linked to an organic variety, but it is more of a specialty artisan brand. While completely delicious, it's not strictly paleo - just FYI. If you cannot find hard chorizo, you can also use loose crumbled chorizo, but just make sure to thoroughly cook it in the sauté pan. It will take just a little longer than I specified above.

 

Broccoli Parmesan "Pasta"

The Devo Olive Oil Company flavors of the month are Wild Mushroom and Sage Olive Oil and Sicilian Lemon Balsamic Vinegar!

 Here was my first recipe:

Broccoli Parmesan "Pasta"

You need: 
Devo Wild Mushroom and Sage Olive Oil
1 medium spaghetti squash
1 bag of fresh broccoli florets
Freshly shredded Parmesan cheese
salt and pepper

1. Wash your squash and poke holes in it. Then bake it whole (it's easier this way!) on 375* for 1 hour.
2. During the last 20-25 minutes of bake time, pour your broccoli florets into an oven safe dish and toss with olive oil and salt + pepper. Add to the oven with the spaghetti squash.
 3. When you remove your squash, let it cool for a few minutes before cutting in lengthwise, removing the seeds, and shredding the "pasta" inside with a fork.
4. Place all the squash in a large bowl. Add Devo Wild Mushroom and Sage Olive Oil and salt + pepper.
5. Now add your roasted broccoli to the same bowl.
6. Shred fresh Parmesan (from a block) on top and serve!


I actually bought shrimp to go in this dish. But I think I waited one day too long before cooking them. They were stinky. :/ And I wasn't brave enough to eat them. I felt especially bad because Billie peeled them all for me while I was at the gym (I was so proud!) But it wasn't worth possible food poisoning! Plus this dish turned out great even without the stinky shrimp!

Roasted Mixed Veggies

My other Devo Olive Oil sample for September was "Cilantro and Roasted Onion EVOO."

We used it to roast zucchini, squash, onion, and bell pepper in the oven!

I also spiced it up with salt, pepper, and cumin.

Click here to see what I made with the Devo jalapeno white balsamic... pork carnitas with avocado salsa!

Click here to get $6 off if you buy both flavors of the month: jalapeno white balsamic and cilantro and roasted onion EVOO!

Burger Dry Rub and Sassy Sweet Potato Rounds

Friday night before the triathlon, I cooked (bunless) burgers and sweet potatoes (to get a little extra carb/starch in there.) I searched for an online recipe for a paleo seasoning or marinade for the burgers and I ended up on Everyday Paleo. This post also included a sweet potato recipe... Looks like they had the same idea as me. :)

I was really pleased with both! Here are the recipes...

Everyday Paleo Dry Rub Burgers
1 ½ tbsp chili powder
2 ½ tsp paprika
1 tsp cumin
¼ tsp cayenne pepper
¼ tsp ground white pepper
2 1/2 lbs grass fed ground beef (makes about 7-9 medium sized burgers)
sea salt to taste

Mix all dry rub ingredients together.  Form hamburger meat into patties and cover both sides generously with the dry rub.  Let the burgers sit in the fridge for about 30 minutes before cooking.  Either grill or pan fry about 4 minutes each side for medium, less for rare, more for well… (sprinkle on sea salt once the burgers are in the pan or on the grill).

*We love eating burgers with butter leaf lettuce and stoneground mustard. You can throw a tomato slice or avocado on top as well! 

Everyday Paleo Sweet Potato Rounds
2-3 yams
3-4 egg whites
21 seasoning blend from Trader Joe’s or Oregano, Thyme, and Garlic Powder
ground black pepper
sea salt
olive oil

Slice sweet potatoes into round discs.  Separate eggs and add as much 21 seasoning spice blend and black pepper as you like.  Dip each sweet potato round into the egg mixture and lay flat on a parchment paper lined cookie sheet.  Drizzle the rounds with olive oil and sprinkle on more seasoning – this is key – and then sprinkle on a little sea salt.  Bake at 350 for 30 -40 minutes.  The egg whites make these a little crispy, and I actually finished them under the broiler for about a minute which made them even crispier, but still soft and yummy in the middle.

*If you don't have parchment paper, I recommend using a glass baking dish coated with olive oil. The egg mixture really makes for a mess. Stir the sweet potatoes around half way through to make sure they don't stick!

Must be missin' Louisiana

A friend of mine scored some collard greens this past week. (The Food Co-Op here does a $15 basket of all kinds of fruits and vegetables. And she shared some of her loot with me! Thanks Kayla!) :) I had never cooked collards, but I have sure eaten them! Greens remind me so much of the south.

I looked up several different ways to prepare my greens and decided on this recipe:

1 T. olive oil
3 slices bacon
1 large onion, chopped
2 cloves garlic, minced
little salt... just a little before you taste-test
little pepper
3 C. chicken broth
pinch red pepper flakes
1 pound fresh collard greens, stripped from stem and cut into 2-inch pieces

Directions

1. Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. (I poured all the excess bacon grease out.) Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.
2. Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.

We ate them with some already-cooked andouille pork sausage. You can find good brands of sausage with the only added ingredients being spices. I sliced the sausage, warmed it in the oven, then we ate bowls full of collards and sausage (and mushrooms in my bowl.) Doesn't get more southern than that! :)

Curried Meatballs

I have made this recipe several times, and I love it! (Please forgive the not-so-great pictures... we were hungry.) :)

And I so recommend the snap peas as a side- they add just the right amount of sweetness to the curry meatballs. I cut both ends off the snap peas and sauteed them in coconut oil with a small amount of Coconut Aminos.

This recipe is copied from "Everyday Paleo"

Curried Meatballs

Meatballs

3 lbs ground beef

1 cup finely diced red onion

1 cup apple finely diced

1 egg

2 tablespoons curry powder

½ tablespoon sea salt

Fresh ground black pepper to taste

Preheat oven to 400. In a large bowl, place all of the meatball ingredients and mix well.   using your hands.  Form into meatballs just a little bit bigger than a golf ball and place into a large glass baking dish.  Bake for 25 minutes.  Makes 24 meatballs.  While the meatballs are cooking prepare the sauce!

Curry Sauce

2 tablespoons coconut oil

1 teaspoon crushed garlic

1 tablespoon raw organic honey (optional)

1 tablespoon curry powder

2 tablespoons tomato paste

½ cup chicken broth

In a large skillet saute the garlic in the coconut oil over medium heat for 2-3 minutes. Add the honey, curry powder, and tomato paste and whisk together.  Add the chicken broth and continue to whisk until the sauce is smooth.  Bring to a simmer.  After the meatballs come out of the oven, add them to the sauce in the skillet and coat well.  Cover and cook for an additional 5-10 minutes.  Serves 6-7.

Tropical salad and coconut dressing

I loved this salad and dressing. With the coconut and pineapple flavors, I felt like I should be sitting on the beach, tropical drink in hand (complete with the little umbrella). :) Perfect, sweet, and light for summer.

The dressing was made with my Devo coconut white balsamic vinegar. And what goes better with coconut than pineapple?? I think this balsamic vinegar would also be great on grilled chicken... Jamaican style! Maybe even skewers of chicken, bell pepper, pineapple, onion... mmmm.... I'll try that next time.

And I can't take all the credit. My Uncle Richard is the owner and chef at Cafe Vicino in Boise, Idaho. He gave me the idea for these salad ingredients... pineapple, red bell pepper, and jicama.

I played around with the dressing, got Billie to taste-test after each added ingredient, and viola!

Salad dressing:
1/4 C. LIGHT olive oil (do not use extra virgin- it's too strong)
2 T. Devo coconut balsamic vinegar
1 T. honey
1/8 tsp. ground ginger
1/8- 1/4 tsp. red pepper flakes

Salad:
mixed greens
red bell pepper, julienned
fresh pineapple, cut in chunks or slices
jicama, cut in slices

Healthy Meatloaf... whoa baby.

 Another SERIOUS favorite. We are on a roll!

I know what you're thinking... "meatloaf." womp. womp. Like the unidentifiable meat they used to serve in our school cafeteria?? No thanks.

But no... no... let this recipe redeem your feelings for meatloaf. You won't be sorry.

One thing... my meatloaf didn't exactly stay in "loaf" form. But I didn't care! It was perfect with the cauliflower faux-tatoes. Such comfort food. Make it this week. The meat AND the cauliflower. And whatever other veggies you want on the side. Then comment and tell me about how it knocked your socks off. :)

Remember, the key to mashed cauliflower is adding good stuff when you pulverize the steamed cauliflower in the food processor... I add chicken bullion granules, a little butter, onion powder, lots of minced garlic, and Italian seasoning. AMAZING.  My mouth is watering just thinking about eating leftovers!

Recipe from www.fitpaleomom.com
2 tablespoons olive oil
2 lb ground beef
1 egg
1 onion, chopped
1 large carrot, chopped
1 tsp oregano
3 cloves of garlic
 1 1/2 tsp salt
1 6 oz can of tomato paste
1/4 cup coconut aminos*

Preheat oven 350. In a large bowl combine beef, carrot, onion, garlic, egg, oregano, salt, and 1/2 can of tomato paste. Grease a loaf pan with either olive oil or coconut oil. Pour meat mixture into loaf pan and bake for 20 minutes. While its baking, in a small bowl combine rest of tomato paste, and coconut aminos ( if you are not on whole30, I would also put some honey in this mixture) Take loaf pan out and spread tomato paste/ coconut aminos mixture on top. Bake another 40 minutes. 

*Coconut aminos are simply a soy-free (and Paleo) version of soy sauce. If soy doesn't put your panties in a wad, just use soy sauce. Coconut aminos can be hard to find.


My cauliflower mash:

1. Fill a stockpot with 1-2 inches of water and turn the heat on high.
2. Once boiling, add chopped cauliflower, salt, and garlic.
3. Put on the lid and boil for 10-15 minutes, until the cauliflower is pierced easily with a fork. Just don't let the water all steam out!
4. Dump cauliflower into a strainer. Then add the cauliflower to your food processor.
5. Add a few tablespoons of butter, salt and pepper to taste, and any other seasonings you would like. Again, I used chicken bullion granules (Don't add salt if you use bullion- it's already salty), onion powder, several teaspoons of minced garlic, and Italian seasoning. Get creative with it. Whatever suits your fancy! Blend it until it looks like mashed potatoes. And enjoy comfort food that's SO good for you!

Caribbean pulled pork

We LOVED this recipe. The cauliflower mash was the perfect side to this dish, and the leftovers were even better the second day!

Caribbean pork: (I got this recipe from www.allrecipes.com... just changed a couple things)

1/2 cup juice from a fresh orange
1 T curry powder
1 tsp chicken bouillon granules
1/2 tsp ground ginger
1/4 tsp ground cinnamon
1/2 tsp salt
1 apple, peeled and diced
1 small onion, chopped
1 tsp minced garlic
1/4 cup raisins
1/4 cup shredded coconut
2 lbs boneless pork loin

Combine the first 6 ingredients in the crock pot. Then stir in the apple, onion, garlic, raisins, and coconut. Place pork on top. Cook on low for 5-6 hours. Shred the pork with a fork.

Cauliflower mash:

1. Fill a stockpot with 1-2 inches of water and turn the heat on high.
2. Once boiling, add chopped cauliflower, salt, and garlic.
3. Put on the lid and boil for 10-15 minutes, until the cauliflower is pierced easily with a fork.
4. Dump cauliflower and water into a strainer. Then add the cauliflower to your food processor.
5. Add a few tablespoons of butter, salt and pepper to taste, and any other seasonings you would like. I added chicken broth once. Another time, I added chicken bouillon granules and onion power. That was delicious. :) Blend it until it looks like mashed potatoes.