Carnitas

 This pork was crunchy and juicy and delicious.  Yum!

• 4lbs pork butt (or boston butt)
• 1 onion, diced
• 1 tsp smoked paprika
• 1 tsp liquid smoke
• 2 tsp cumin
• 1 tsp salt
• 1 large orange, zested and juiced
• 12oz chicken broth

1. Cut the pork butt into about 4 pieces, and place in crock pot.  Add seasonings and broth.  Cook on low for 7-8 hours, or high for 4 hours, or until the meat falls apart easily.  
2. Remove pork from crock pot and shred.  Do not discard liquid quite yet.  (The meat is easily shredded by putting the meat in a mixer and using the beaters to pull apart the meat.)  Place a thin layer of shredded pork on a cookie sheet and top with about 1/4 cup of the crock pot liquid.  
3. Set oven to broil.  Broil the pork for about 6 minutes.  

Topping ideas:

• Cilantro
• Onion
• Queso Fresco Cheese
• Cilantro Lime Sauce

Braised Chicken Drumsticks

 I don't normally cook with drumsticks, but this recipe may have changed my mind.  The kids begged me to make this one again soon.  We served it over wild rice, next to a salad.  

• Chicken drumsticks
• kosher salt
• black pepper
• tumeric
• onion powder
• garlic powder
• smoked paprika
• chicken broth
• stewed tomatoes
• onion
• garlic
• carrots
• celery
• fresh thyme, if desired

1. Season chicken with spices.  (I like putting it all in a ziplock bag and mixing until coated).
2. Add olive oil to cast iron skillet and heat on medium-hi.  Once hot, place chicken in the pan and sear on both sides, about 5 mins each side.  
3. While the chicken is cooking, preheat oven to 375.
4. Remove chicken and set aside.  Add in chicken broth and vegetables.  Place chicken in the skillet on top of the vegetable liquid.  
5. Transfer skillet to preheated oven and bake for about an hour.  

Strip Steak and Cream Sauce

 The family sure enjoyed this one, and I enjoyed how simple it was to make!  Winning.  Ha!

• NY strip steak (our family ate 4)
• salt
• olive oil
• pepper
• garlic powder
• smoked paprika
• creole seasoning
• butter
• minced garlic
• fresh herbs, if desired

Sauce

• Butter
• Sweet onion, sliced
• minced garlic
• Heavy cream
• Bourskin garlic and fine herbs cheese
• parmesan cheese

1. Preheat oven to 400.  Heat a cast iron skillet on medium-hi with olive oil.  While pan is heating, season all sides of the steak.  Place in skillet and sear both sides (5-7 mins each side, until a hard sear).  Put sliced butter, garlic, and fresh herbs on top of steak and place in preheated oven.  Cook until the desired doneness.  We like ours medium/medium well, so we cooked it for about 5 minutes.  
2. While steak is in the oven, melt butter in another skillet.  Add remaining ingredients and cook on medium/lo until cheese is melted.  
3. Remove steak from oven when done and slice.  Drizzle with cream sauce.  

Egg Roll in a Bowl

 My SIL showed me this recipe and it has been a family staple ever since.  We double the recipe.  I love how FAST this one is to make!  It can be put over rice or Thai rice noodles.  

• 1 lb ground sausage
• 1 bag of coleslaw mix
• 2 TBS low sodium soy sauce (or GF Tamari sauce)
• 1 TBS grated ginger
• 1 TBS minced garlic
• 1 tsp sesame oil

Optional add-ins:  extra grated carrots, mung bean sprouts (found at whole foods), green onion, red pepper flakes, etc.

1. In a large saucepan, brown sausage, stirring to crumble.  When cooked through, add coleslaw, soy sauce, ginger, and garlic.  Cook until coleslaw is wilted.  Mix in sesame oil then remove from heat.  Serve warm over rice or Thai rice noodles.  

Maple mustard Salmon

I'm not a fish lover in general, but every once in a while I really get a hunkering for it.  This recipe hit the spot, and amazingly, the kids enjoyed it too.  Plus it was FAST and healthy. 

• 12 oz salmon filet
• 1 TBS maple syrup
• 2 TBS whole grain mustard
• Salt and pepper, to taste

1. Preheat oven to 425.
2. Season salmon with salt and pepper.  
3. In a small bowl, combine maple syrup and mustard.  Brush over half the salmon.
4. Heat a few TBS of coconut oil in a skillet over medium high heat.  (I like to use my cast iron skillet for this).  Sear salmon flesh side down until a nice crust forms, approx 4-5 mins.  Flip over, then brush with remaining sauce.  If using a cast iron skillet, transfer to oven and roast for about 10 mins, depending on the thickness, or until it becomes flakey.  If not using a cast iron skillet, transfer fish to oven safe pan, then put in oven.  

Cashew Chicken

Since going gluten free, basically the only Chinese food I get, I have to make.  And how I miss it.  This recipe had me reliving my glory days, prior to going GF.  :)  The kids really seemed to like it, too.  We put it over some rice, and it was a fast, tasty, and decently healthy. 

• 1 1/2 lbs chicken breasts (or thighs), cut into 1" cubes
• 1/8 tsp salt
• 1/8 tsp pepper
• 2 tsp avacado oil
• 1 green bell pepper, cut into chunks
• 1 red bell pepper, cut into chunks
• 1 white onion, cut into chunks
• 1/4 cup roasted cashews
• 1 TBS rice wine vinegar 
• 3 TBS soy sauce, tamari sauce, or liquid aminos
• 2 tsp sesame oil
• 1 tsp ground ginger
• 2 TBS garlic, minced
• 1 TBS chili garlic sauce (more or less according to how spicy you like it)
• sesame seeds
• chopped onions 

1. In a small bowl, mix chili garlic sauce, minced garlic, ginger, salt, and pepper.  Set aside.
2. Heat pan on low heat and toast cashews until lightly brown.  Set aside.  
3. Add avocado oil to the pan, and increase heat to high and add chicken.  Cook through.  Mix in chopped pepper, onion, and the sauce mixture.  Cook on high for 5 minutes.  
4. Add in the soy sauce (or soy sauce substitute), cashews, and rice wine vinegar.  Cook until sauce has thickened.  Top with sesame seeds and green onions, then serve.  :)

Instant Pot Chicken Pot Pie Soup

This had some great flavor, and I loved that it was lactose-free for my lactose intolerant family members.  BUT it didn't taste lactose free at all.  The cashews really help add a creamy consistency, and help so it doesn't taste like coconut.  The family all really enjoyed it.  Shhhh.  Don't tell them how healthy it is.  :)

• 2 large boneless skinless chicken breasts, cut into bite-sized chunks
• 2 TBS ghee or olive oil
• 1 onion, diced 
• 3 carrots, diced
• 3 stalks celery, sliced
• 5-6 cloves garlic, minced
• 1 lb red potatoes, diced
• 2 cups chicken broth or stock
• 1 cup full-fat canned coconut cream
• 1 cup cashews
• 2 TBS fresh thyme leaves
• 1 1/2 tsp salt
• 1 1/2 tsp dried sage
• freshly cracked black pepper to taste

1. Turn IP on to Saute mode.  Melt ghee in the pot, then add onion, carrots, and celery, stirring regularly.  Cook until onions are soft, then add garlic and cook, stirring constantly, until fragrant, about 30 seconds to 1 minute.
2. Add potatoes, chicken broth, chicken, dried sage, and fresh thyme to IP.  Secure lid with the valve in sealing position and cook Manual High Pressure for 10 mins.  
3. Meanwhile, add coconut milk and cashews to a high speed blender.  Blend until very very smooth.
4. When time is up, quick release then stir in the coconut-cashew mixture and add salt and freshly cracked black pepper to taste.  

*****If you don't have a high-speed blender, soak your cashews in hot water for a few hours, then drain and proceed with directions.*****

Tigernut Tortillas

We are doing a candida cleanse for one of the kiddos, so I made these tonight.  It really is true that boys feel love through their stomachs - my teenage boy was practically in tears over these.  Love being his mama!!  I ate them instead of the usual corn tortillas as well, and they really were good!  And even held together better than the corn tortillas.  Plus they only took about 5-10 mins to make. 

As a bonus, they're also AIP compliant.  And no rolling out required.  Win!

I added Bragg's nutritional yeast for a bit more flavor and nutrition as well.  It's become my new favorite add-in to paleo and keto recipes. 

• 1 1/4 cup tapioca flour
• 3/4 cup tigernut flour
• 2/3 cup water
• 6 TBS coconut oil, or other fat
• 2 pinches sea salt
• 2 tsp Bragg's nutritional yeast (optional)

1. In a medium saucepan, over medium-low heat, gently melt fat.  Remove saucepan from heat.
2. Add water and stir.
3. Add all remaining ingredients.  Stir with wooden spoon until well mixed.  
4. Heat large skillet, preferably cast iron, over high heat.  When hot, melt a small amount of fat in pan, and spread it around thinly.
5. Place 1/4 cup of the tortilla batter in the center of the hot pain.  Use a spatula to spread batter into a circle, about 6" in diameter.  
6. Cook the first side about 90 second-2 mins, until the sides and middle allow you to easily scoop under it to flip it.  Use spatula to flip.  Cook an additional 60 seconds.
7. Repeat with additional tortillas, reducing stove heat to medium.  You do not need to add more fat between each tortilla.  Cover tortillas until ready to eat to keep them soft and pliable.  
8. Refrigerate any leftovers, and reheat to eat.