Thai Inspired Pork Bowl

This dinner is quick to throw together and makes a bunch – perfect for batch cooking.

Gluten-free, Paleo, Keto


Thai Inspired Pork Bowl

1 lb. ground pork
1 red bell pepper
15oz. bag riced broccoli or cauliflower
2 cloves garlic
1 onion
4 Tbsp. sesame oil, divided
2 Tbsp. no sugar added sunflower butter
4 Tbsp. tamari or coconut aminos
Juice of 1 lime
2 Tbsp. fish sauce
1 egg per serving (optional)

Heat 2 Tbsp. sesame oil in a work or your largest pan over high heat. Add the pork and stir fry until just browning. 

While the pork is browning, thinly slice the onion and chop the garlic and pepper. Add to the pan with the riced broccoli and cook, stirring frequently, until the pepper and broccoli has softened and the onion is cooked through.

In a separate bowl, whisk the sunbutter, tamari, lime juice, fish sauce and remaining sesame oil. 

Add the sauce to the pan of pork & veggies and stir well to combine. Let cook an additional 2 – 3 minutes to let the flavors marry.

Top each serving with a fried egg seasoned with a sprinkle of tamari and fish sauce if desired.

Serves 4 – 6

Paleo Hawaiian Pizza Casserole

This dish is light, feels like comfort food, and packs a nice meaty punch. Plus it tastes great as leftovers

Gluten-free, Paleo


Paleo Hawaiian Pizza Casserole

Spaghetti squash
1 lb. ground pork
4 oz. diced pancetta
20 oz. can pineapple in juice
14 oz. can tomato sauce
1 onion
4 cloves garlic
2 Tbsp. garlic powder
2 Tbsp. onion powder
2 tsp. dried basil
2 tsp. dried oregano
4 eggs
Kosher salt
Black pepper
Red pepper flakes

First, prep your squash. Halve lengthwise, prick the backs with a fork a few time, scoop out the seeds, put cut-side down in a shallow bowl or plate and add a Tablespoon or so of water on the bottom of the plate/bowl. Cover with plastic wrap and microwave 15 minutes or until soft. When cooked, uncover and let cool.

Set your oven to preheat to 400F.

While the squash is working, chop the onion and garlic and brown the pancetta over medium. Set the pancetta aside when done. Add the ground pork, chopped onion and garlic to the pan with the pancetta fat – hit with salt, pepper & red pepper, and cook until browned. 

While the pork is working, drain and chop the pineapple. Add to the pork, along with the tomato sauce and spices and cook, stirring frequently, 3 – 5 minutes to fully combine. Hit with more salt, pepper and red pepper. Add the pancetta back in.

When the spaghetti squash is cool enough to handle, shred with a fork and add to the pork mix. Taste and add more salt/pepper/red pepper if necessary. Spread the spaghetti squash pork mix out along a large casserole. Top with 4 beaten eggs and spread out to cover. 

Bake on 400F for an hour or until the egg is set and browned.

Serves about 6

Slow-Cooked Chipotle Pork Loin

This preparation is slightly spicy and lean and delicious. Would work equally well on beef or chicken.

Paired with the garlic cauliflower purée below, it’s a hearty-feeling quick meal.

Gluten-free, Paleo


Slow-Cooked Chipotle Pork Loin

For the meat

2 lb. pork loin
1-2 chipotles + 1-2 Tbsp. adobo
1.5 Tbsp. cumin
2 Tbsp. garlic powder
2 Tbsp. onion powder
2 Tbsp. Kosher salt
30 cracks black pepper
1/2 cup broth or stock

Combine spices in a small bowl. Chop the chipotle and rub it, along with the adobo, on the pork. Sprinkle the spice mix over all sides.

Transfer to your slow cooker, add the stock, and cook on low 8 hours. Serve over cauliflower purée.

For the cauliflower

1 head cauliflower
4 cloves garlic
1.5-2 Tbsp. butter
Splash some sort of liquid (I used almond milk)
2 huge pinches salt 
40 cracks black pepper

Fill a large pot with about half an inch water. Put over high heat.

De-stem and chop the cauliflower. Toss into the pot, add a lid, and steam 8 minutes. 

Drain and add to your blender or food processor along with the raw garlic, butter, milk, salt & pepper. Blend until smooth. 

The pork serves 4-5; the cauliflower serves 3-4

Pineapple Jerk Pork Bowl

This dish is tasty, satisfying, light enough for Spring or Summer, and feeds an army.

Perfect for a busier-than-usual life, like the one I’ve been leading lately.

  

 Gluten-free, paleo, Whole30 (make homemade aioli)

Pineapple Jerk Pork Bowl

Based on Slow Cooker Jerk Pork in Pineapple Bowls by How Sweet Eats

3 – 5 lbs. pork shoulder
2 – 3 Tbsp. jerk seasoning
1/3 head red cabbage
1 can pineapple in juice
1/2 red onion
3 Tbsp. cilantro
3 Tbsp. aioli or mayo
1 – 2 Tbsp. sriracha (optional)
Juice of 1 lime
Kosher salt & black pepper

Rub your pork shoulder down and place in your crock pot. Add the juice from the can of pineapple. Cook on low for 8 hours. Shred, take out the bones if there are any, and kick the pot up to high – cook uncovered half an hour to an hour to evaporate some of the liquid. Alternately, spread your pork + juice out in a baking dish and bake @ 400.

While your pork is doing its pork thing, make the slaw by shredding the cabbage, chopping the pineapple, dicing the red onion, chopping the cilantro and tossing with mayo + sriracha + lime juice + a few hits each of salt and pepper.

Enjoy.

Serves a bunch

Slow Cooker Thai Pork

This hands-off weeknight meal comes together in a flash, and cooks while you work. A win-win situation. 

gluten-free, paleo, Whole30

  

Slow Cooker Thai Pork

1 lb. ground pork
1/4 c. broth
1/4 c. lime juice
2 Tbsp. fish sauce
2 Tbsp. coconut aminos
1/2 inch ginger, minced
4 cloves garlic, minced 
1 bell pepper, sliced into strips
1 crown broccoli, cut into florets
4 carrots, chopped
2 pinches red pepper flakes

Add all items to your slow cooker, starting with the pork. Cook on High 6 hours.

To serve, top with: a hand full of chopped basil, 3 chopped scallions, a pinch of red pepper flakes and a pinch of sesame seeds. Serve over cauliflower rice to stretch.

Serves 3 without cauli rice; 4+ with

Pork Ragu With Roasted Veg

This is a simple to throw together dinner that’s pretty damn hands-off. Perfect for nights when you have a million things to do before dinner hits the table and not enough hours to do them.

Gluten-free, paleo, Whole30

  

Pork Ragu with Roasted Veg

2 lbs. boneless pork shoulder
28-ounce can diced fire roasted tomatoes
14-ounce can tomato sauce
1 medium onion
4 cloves garlic
1 sprig rosemary
3-4 sage leaves
Big pinch red pepper flakes
Kosher salt & black pepper
1-2 lbs. root veggies (I used a mixture of golden beets & rutabaga)
Fat of choice

To make the pork, chop the onion and add to your slow cooker. Chop the garlic and add. Chop the rosemary and sage and add. Add the red pepper flakes. Add the pork. Pour in the tomatoes and tomato sauce. Sprinkle with a couple big pinches salt & a few cracks black pepper. Let cook on High 6 hours.

To make the veggies, preheat your oven to 400F. Wash and chop the root veg into 1/2-inch or so pieces. Toss with a good slug of your favorite fat (I used some reserved chicken fat from the night before) and spread out on a cookie sheet or your largest oven-safe pan. Roast 20 minutes, stir, and roast another 20 or until soft and caramelized in spots.

When the meat is finished, shred with tongs or two forks and serve over the veggies.

Serves 4

Sweet Hot Pork & Broccoli Bowl

This is more Asian-leaning than my usual pulled pork, and I’m happy that it turned out well. This dish is dead simple to make, filling but not overly so, and comes together quickly for nights when you have more things to do than hours.

Gluten-free, paleo (check labels!)

  

Sweet Hot Pork & Broccoli Bowl

Based on Sweet and Spicy Pork Shoulder with Sesame Cucumbers by How Sweet Eats

For The Pork

2 – 3 lbs. pork shoulder
1 Tbsp. hoisin sauce
1 Tbsp. chili garlic paste
1/4 c. coconut aminos
2 big pinches Kosher salt
1/4 tsp. white pepper
1 Tbsp. garlic powder
1 Tbsp. onion powder
2 tsp. sesame oil

Combine in a large crock pot and cook on High 6 hours. Shred.

For The Broccoli Bowl

1 crown broccoli
2 Tbsp. fat of choice
2 tsp. ketjap manis
2 tsp. sesame oil
1 Tbsp. fish sauce
2 tsp. sriracha
1 Tbsp. garlic powder
1 Tbsp. onion powder
1/4 c. water

Cut the broccoli and stem into bite-sized pieces.

Heat the fat in a large skillet over medium heat. When the fat comes up to temperature, add the broccoli and sprinkle with a big pinch of salt. Cook, stirring occasionally, until the broccoli no longer looks straight raw.

Add the rest of the ingredients, minus the water, and cook – stirring frequently – until just beginning to soften. Add the water to de-glaze the pan and steam the broccoli and continue cooking until the water evaporates and the broccoli is done to your liking.

Serve the pork over the broccoli.

Feeds 2 for dinner + 1 for lunch with pork left over

Paleo Stuffed Globe Zucchini

I credit a cosmic alignment bringing serendipity as the impetus behind this recipe. A friend of mine over at Nerd Fitness posted something a few weeks ago he was calling a grenade – from what I can remember, it involved baked globe zucchini stuffed with some sort of ground meat. It sounded delicious, but since I had no pretty balls of zucchini on hand, I pushed it out of my mind.

And then this week the stars aligned and my CSA gave us beautiful, round zucchinis the perfect size for stuffing plus ground pork. Serendipity.

This recipe makes a fantastic light dinner for two, with enough innards left over for at least 1 lunch, maybe 2.

A note on sausage: I’m using a really nicely flavored sweet pork sausage here I’ve been getting from my CSA (order form). It’s fan-freaking-tastic. I would suggest swapping in the best sweet Italian sausage you can find. 

Paleo, gluten-free, Whole30 if you source your sausage well

 

Paleo Stuffed Globe Zucchini

2 round zucchini
1 lb. sweet pork sausage
2 shallots
4 cloves garlic
2 smallish potatoes
4 roma tomatoes
1 green bell pepper
1 tsp. ground coriander
1 tsp. thyme
Kosher salt & black pepper

Preheat your oven to 375F. Set your largest pan over medium heat and add the sausage.

While the sausage starts to cook, peel and dice the garlic and shallots. Add to the pan and give everything a stir, breaking up any huge sausage lumps.

Dice the potatoes and add to the pan. Stir.

Chop the pepper. Add to the pan and stir.

Chop the tomatoes. Add to the pan and stir.

Cut the tops off the zucchini. Using a large spoon, scoop the innards out of the zucchinis, being careful to not puncture the sides. Chop the innards and add to the pan. Stir.

Add the coriander, thyme, a big pinch or two Kosher salt and a few cracks black pepper to the pan. Stir and taste for seasoning. Add more if necessary.

Stuff the empty zucchini with the sausage mixture, replace the zucchini tops, and place in a baking dish. Add a little water to the bottom of the dish. Cover with foil.

Bake 1 hour, or until the zucchini is soft.

Serves 2 for dinner, with enough sausage mix left over to supply 1 – 2 lunches

Paleo Pork Tacos with Pineapple Rhubarb Salsa

Bright, punchy, and highly versatile, these tacos make a quick(ish) weeknight meal – or the beginnings of a spectacular Spring party.

I also may or may not have eaten this, or a variation on this, for the entirety of last week – and may or may not have posted a melodramatic memorial to said lunch variation as a Picture of the Day.

Gluten-free, paleo, Whole30 (check labels) 

Paleo Pork Tacos with Pineapple Rhubarb Salsa

About 6 ounces pulled pork per person – I slow-cooked mine simply for 6 hours with a liberal sprinkling of my favorite seasoning, but this slow roasted recipe would be fantastic, or this salsa verde Instant Pot version, or this “plain” Instant Pot version would all be fantastic here

Paleo crepes (I used this recipe from Running To The Kitchen, but cut the eggs down to 4) – when making, I ladled out 1 scoop per crepe to make tortilla-sized portions. Note: be careful when using fresh fat in this recipe, the first crepe-tilla of each fat addition always turns out wonky for me.

1 stalk rhubarb (1/4 c. when diced)
Pineapple (1/4 c. when diced)
2 Tbsp. cilantro
Pinch Kosher salt
1 Tbsp. pomegranate molasses
1 tsp. lemon juice

To make the salsa: Dice the rhubarb and pineapple and add to a small bowl. Chop the cilantro and add, along with the salt, molasses and lemon juice. Stir to combine.

To serve: Place 2-3 ounces pork in the center of each crepe and top with salsa.

Serves 2, maybe 3 if you have a nice side. 

A Mostly Paleo Riff On “La Mitraillette” – Sausage with Potato, Pickled Fennel and Spicy Mayo

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Instagram. Giving me ideas again. This recipe was inspired by the insanity above created by Josh Scherer, the evil genius behind @CulinaryBroDown. The colors. So bright. Burning into my retinas. I had to try and make it myself! 

According to Wikipedia, Mitraillette (literally “submachine gun”) is a Belgian dish available in little shops consisting of a substantial bun (demi-baguette – which is roughly the size of a sub bun), some form of fried meat (sausage, burger, steak, etc.), fries, some sort of sauce (like mayo, ketchup, etc.), and often some sort of veggie (carrot, lettuce, tomato, etc.). 

My version swaps diced sweet potatoes for the fries, and drops the bun. While it’s not quite “drunk food”, it is definitely delicious.

Gluten-free, paleo 

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A Mostly Paleo Riff On “La Mitraillette” – Sausage with Potato, Pickled Fennel and Spicy Mayo 

For the pickled fennel 

1/2 bulb fennel (about 1 cup when sliced) 
1/2 roasted beet (about 1/4 cup when sliced)
1/2 c. rice vinegar 
1/2 c. water 
2 big pinches Kosher salt 
1 Tbsp. sugar 
1 Tbsp. pickling spice 

To assemble 

1-2 of your favorite sausages (I used hot Italian from my butcher) 
1 Tbsp. aioli 
1 tsp. sriracha 
1 Tbsp. grainy mustard (my favorite is Maille)
1 small sweet potato 
2 Tbsp. coconut oil 
1.5 tsp. granulated garlic 
1.5 tsp. onion powder 
Kosher salt & pepper 

First, make your pickled fennel. You’ll want to start this a day ahead (or at least 8 hours – I made mine before work). 

Slice your beets and fennel wafer thin (I used a mandolin) and add to a large jar (or bowl). Cover with the rice vinegar and water (make sure to cover) and add the salt, sugar and spice. Lid and give a good shake. Ideally, you’ll be able to shake a couple times throughout the day. 

When your fennel has pickled at least 8 hours and you are ready to serve, start by making the fried sweet potatoes. 

Peel and dice your potato (I used 1 small potato – 1/2 a cup diced – for one person).

Add to a skillet over medium high heat with the coconut oil. 

Sauté a few minutes, stirring frequently. Add a big pinch kosher salt, a few grinds black pepper, the onion powder and the granulated garlic. 

Continue to sauté, stirring frequently to avoid burning, until the potatoes are browned and cooked through, 5 minutes or so. If your potatoes seem to be getting overly brown without looking like they’re cooking through, knock the heat back to medium. 

In a separate skillet over medium – medium high heat, brown your sausages (making sure to slash first so they don’t explode under pressure) and cook through. 

While the potatoes and sausages are working, assemble your spicy mayo by stirring the mayo & sriracha together. 

To serve, lay out a nice bed of potatoes, top with sliced sausages and some of the drained pickled fennel. If you’re feeling frisky, drizzle with the spicy mayo and mustard; if not, place alongside the potatoes for dipping. 

Serves 1 as written, easily scaled up to feed more (the fennel quantity listed can feed 2-4).