Pork Roast with Sweet Potatoes, Apples, Onions

Pork Roast with Sweet Potatoes, Apples and Onions

• 2 1/2 pound pork roast (I tied mine, to better hold it’s shape) instructions here <-
• olive oil, salt and pepper
• 2-4 apples, quartered (I used small gala, so I used 4 apples but if you use a larger apple like pink lady or granny smith, I would only use 2)
• 2 sweet potatoes, cut into wedges
• 1 sweet onion, sliced
• 1/2 teaspoon sweet paprika
• 1/4 teaspoon cumin
• 1/4 teaspoon chili powder
• salt and pepper to taste
• olive oil ( about 1/4 cup) enough to coat

1. Preheat broiler to 500.
2. Rub pork with olive oil and season with salt and pepper.
3. Place on sheet tray and broil for 15 minutes, flipping half way through cooking time (to get nice color on meat).
4. Meanwhile, chop apples, sweet potatoes and onions. Toss in oil and spices.
5. Arrange on sheet tray around pork roast.
6. Turn oven to down 450, and roast for 20-30 minutes,until apples and sweet potatoes are tender and meat reaches 120 degrees. This is a preference, most might say to cook to 140, but that is how you get dry pork. Allow the meat to rest at least 10 minutes before slicing and it will continue to cook and will be juicy! Return sliced pork and juices to the pan.
7. Serve sliced pork with sweet potatoes, apples, onions and a simple salad.

From: http://glutenfreefix.com/pork-roast-with-sweet-potatoes-apples-and-onions/

Sesame Garlic Short Ribs (slow cooker)

Sesame Garlic Beef Short Ribs:

Ingredients
1 lb. organic beef boneless short ribs, diced in 1″ pieces

2 Tbs. toasted sesame oil

2 Tbs. coconut aminos

2 garlic cloves, minced

4 crimini mushrooms, roughly chopped

2 scallions, minced

1 tsp. sea salt

Dash of white pepper

Fresh lime wedges, to garnish

1 scallion, minced, to garnish

Instructions

Place all ingredients except fresh lime wedges and one minced scallion in your slow cooker, toss well and cook on low for 4-6 hours. 

When the Short Ribs are finished cooking, remove them from the slow cooker, arrange them on a serving platter and garnish with fresh lime wedges and minced scallion.

Slow-Cooker Beef Brisket

SLOW COOKER BEEF BRISKET WITH TOMATOES AND ONION

 

Author: Anya Kaats - AnyasEats.com

INGREDIENTS

• 3 pounds beef brisket 
• 1 large yellow onion (or two small onions)
• 28 ounces canned diced tomatoes with the liquid
• 1 cup beef stock (chicken stock will work too)
• 6 cloves of garlic, minced
• 2 tablespoons olive oil
• salt and pepper, to taste

INSTRUCTIONS

1. Rinse beef brisket and pat dry.
2. Grind both salt and pepper over both sides of the meat.
3. Heat a skillet over medium high heat and add one tablespoon of olive oil.
4. Once the oil is hot, sear the brisket on both sides until golden brown, about two minutes per side.
5. In a separate pan, heat over medium heat and add remaining tablespoon of olive oil.
6. Saute onions until golden brown.
7. Add brisket, fatty side down into your slow cooker.
8. On top of the brisket, place the cooked onion, minced garlic, tomatoes, stock and add a bit more salt and pepper.
9. Cook on low for 6 hours.
10. Cooking the meat for 6 hours will allow you to slice it for a nice presentation. If you like your meat more tender so that it falls apart, cook for 8 hours total.

Sweet Potato "Toast"

SWEET POTATO "TOAST"

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Ingredients

• 1-2 Large sweet potatoes (thinly sliced)
• 1-2 Tbsp. of your favorite high-heat oil (I love coconut or avocado)
• A few pinches of salt
• Toppings (some listed below)

Instructions

1. Wash potatoes and pat dry.
2. Preheat oven to 400°.
3. Line a baking sheet.
4. Slice sweet potato lengthwise into 1/4" an inch slices (I use a mandolin slicer to get them even & thin).
5. Coat both sides of sweet potato with oil and lightly sprinkle with salt.
6. Cook for 30 minutes (Flip after 20 minutes).
7. Set oven to broil and continue to cook for one minute on each side, until toasty! (Just keep an eye on them, they can burn easily).
8. Add your favorite toast toppings.

Notes

SOME OF MY FAVORITE COMBOS: Sweet & Savory

Poached egg with bacon & guacamole.

Sausage with guacamole, salsa & peppers.

Prosciutto with avocado slices & tomato.

Wild salmon, arugula, roasted tomatoes & garlic aioli (I use my homemade mayo with garlic powder & pepper mixed in to taste).

A few "toasts" stacked with poached eggs & avocado slices.

Enchilada Stuffed Sweet Potatoes

• 3-4 medium sweet potatoes
• 1 tbsp ghee or coconut oil
• 1 small onion, diced
• 5 garlic cloves, minced
• 1 lb ground beef (or chicken)
• 4 tablespoons chili powder
• 1 tbsp cumin
• 1 teaspoon sea salt
• 2 cups tomato sauce (or a 15oz can)

Instructions

1. Preheat your oven to 425 degrees. Scrub your sweet potatoes and pierce the skin a few times with a fork. Place the sweet potatoes on a baking sheet and bake for 30-45 minutes, or until they’re easily pierced with a fork.
2. While the potatoes are cooking, let’s make the sauce! Heat the ghee or coconut oil in a medium sized pan over medium-low heat. Add the diced onion and sauté until tender, about 5 minutes. Add the beef to the pan and sauté until cooked through. Drain the fat if needed/desired. Add the garlic and sauté until it becomes fragrant, about 30 seconds. Add the chili powder, cumin and salt to the pan and stir it like you mean it! Add the tomato sauce to the pan and stir again like you mean it! Simmer for 10 minutes, stirring occasionally.
3. Remove the potatoes from the oven once they’re cooked through, cut open in the middle and stuff with the enchilada filling. These are extra delicious topped with chives, chopped onion, and avocado!

Shrimp and Sausage Skillet

20-Minute Shrimp & Sausage Skillet Paleo Meal Recipe

Ingredients

• 1 lb of medium or large shrimp (peeled and deveined)
• 6 oz of pre-cooked smoked sausage, chopped (choose your favorite)
• 3/4 cup diced red bell pepper
• 3/4 cup diced green bell pepper
• 1/2 of a medium yellow onion, diced
• 1/4 cup chicken stock
• 1 zucchini, chopped
• 2 garlic cloves, diced
• Salt & pepper to taste
• Pinch of red pepper flakes
• 2 tsp Old Bay Seasoning
• Olive oil or coconut oil
• Optional garnish: chopped parsley
Servings
• Serves about 4

Instructions

1. Heat a large skillet over medium-high heat with some olive oil or coconut oil
2. Season shrimp with Old Bay Seasoning
3. Cook shrimp about 3-4 minutes until opaque – remove and set aside
4. Cook onions and bell peppers in skillet with 2 Tbsp of olive oil or coconut oil for about 2 minutes
5. Add sausage and zucchini to the skillet, cook another 2 minutes
6. Put cooked shrimp back into skillet along with the garlic, and cook everything for about 1 minute
7. Pour chicken stock into pan and mix through to moisten everything
8. Add salt, ground pepper, and red pepper flakes to taste
9. Remove from heat, garnish with parsley and serve hot

From: http://www.paleonewbie.com/20-minute-shrimp-sausage-paleo-skillet-meal/

Easy Strawberry Pie

Ingredients:

1 box Pilsbury Pie Crust
3 pints (6 cups) fresh strawberries
3 tbs. cornstarch
1/2 cup water
1 cup sugar

• 1Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool completely on cooling rack, about 15 minutes.
• 2Meanwhile, in small bowl, crush enough strawberries to make 1 cup. In 2-quart saucepan, mix sugar and cornstarch; stir in crushed strawberries and water. Cook, stirring constantly, until mixture boils and thickens. Cool completely, about 30 minutes.
• 3Place remaining strawberries, whole or sliced, in cooled baked shell. Pour cooked strawberry mixture evenly over berries. Refrigerate until set, about 3 hours, before serving.
• 4Just before serving, top pie with sweetened whipped cream. Cover and refrigerate any remaining pie.

Easy Orange Chicken (Crock Pot)

Easy Orange Chicken

3/4 c. BBQ sauce
2 Tbs. soy sauce
3/4 c. orange marmalade
4 chicken breasts

Put chicken in crock pot and cook through. Drain liquid. Cut into bite-size pieces.
Add sauce ingredients, stir to coat. Cook additional 2 hours.

Serve with rice and broccoli.