Paleo Breakfast Stuffed Peppers are a great way to change up your morning meal routine!
These require a bit of prep time, so I usually make them on weekends when I’m not super busy. If you want to bump up the protein content, mix in some grass-fed ground meat with the spinach or layer it between the spinach and egg.
Hard boiled eggs are part of my weekly food prep, but they can be such a pain to peel.
If the eggs are really fresh, the white is still very voluminous which can make the membrane stick to the shell. The result is often a million pieces of broken shell that pull bits of white off until it looks more cratered than the dark side of the moon. Not only is it annoying, it’s wasteful.
Now, I know everyone has their tried-and-true method for hard boiled eggs. If you have something that works for you, that’s awesome. Keep doing it!
From personal experience, I thought I had my method on lockdown. I used to boil the eggs, then plunge into icy cold water. And while it worked (most of the time), it wasn’t foolproof. I’d sometimes get batches where the white would stick to the shell and end up frustrated.
After seeing steamed eggs mentioned on The Kitchn, I knew I had to try this method, but I was skeptical. I mean, my boiling method worked most of the time. Reluctantly, I dragged out my steamer basket. (It was shoved into the back of a kitchen drawer, long forgotten as a relic of my low-fat cooking days when every vegetable was meticulously steamed.)
The results blew me away. Even fresh “hard boiled” eggs peeled with ease. Their shelly coats slipped right off, making peeling a breeze.
Click below to watch the video or keep scrolling down for a photo tutorial:
Plus, I didn’t need to add salt or oil or vinegar to the water. I didn’t have to poke holes in the bottom or leave them in my fridge for a week. I didn’t need to add one at a time to a Mason jar and shake the shell off. I didn’t have to do some incantation over the pot and hope for the best.
So, here’s the easiest way to make hard boiled eggs with shells that come off every single time: You steam them.
First, fill a medium pot with about an inch of water. Make sure your steamer basket fits before you do this. Bring the water to a boil. (Usually, I add the water and basket, then bring the water to a boil, but I wanted show you there was water in the bottom.)
Carefully add the steamer basket. Don’t burn yourself!
Add the eggs straight from the fridge if you can. (The temperature difference from cold to steam is what helps loosen the shell from the egg’s inner membrane.) Cover.
Set a timer for 10 minutes for medium-well yolks. They will be just a bit tender in the middle instead of fully yellow and dry. That’s my preference. For well-done yolks that are light yellow all the way through, steam for 11 minutes. (Note: If you live at high altitude, you’ll have to adjust for longer time.)
Meanwhile, set up a bowl with ice water. It needs to have ice so there is a big temperature difference again. Cold water without ice won’t work as well.
Move the eggs from the pot to the ice bath. Chill the eggs for 10-15 minutes.
To peel, I tap the more rounded end of the egg on the counter to get it started.
Then, I peel straight down and as I go around, the shell comes off in big sections.
Store in the refrigerator for later or eat right away.
Easy, right? That’s all there is to it. It’s quick and easy to make these hard boiled eggs, and no special equipment like a rice steamer or pressure cooker is required.
Give it a try and let me know how it went in the comments below!
One of my favorite go-to lunches is this Paleo Lemon Tahini Tuna Salad. It sounds complicated, but it comes together in a flash with fresh chopped veggies, canned tuna, and a ridiculously simple (and flavorful) lemon tahini dressing. What’s tahini? It’s basically sesame seed butter!
If you’re in the market for a no cook Paleo meal, this is it. It’ll transport well and stay fresh until lunch if you’re preparing it the night before or the morning of. I buy tuna without additives and stick to higher quality albacore packed in water or its own juices. Try for BPA-free cans when you can find them.
Instead of tuna, try salmon! Both are good sources of Omega-3 fatty acids, and I you are adventurous enough to eat the type with bones, it’s another non-dairy way to get calcium. Use whatever chopped veggies or salad greens you like. In this photo, I used a mix of thinly sliced cabbage, carrots, cucumber, red onion and snap peas.
In a medium bowl, mix the tahini, lemon juice, and garlic powder. Whisk until well combined. The dressing will be on the thicker side. If it's really too thick, like a pasta, whisk in a bit of water, 1 teaspoon at a time, until it thins a bit.
Add the tuna to the dressing and mix gently until it's well coated. If needed, add sea salt and pepper to taste.
The big game is fast approaching, and if you’re looking for some food inspiration, check out these 20 Paleo Super Bowl Recipes!
Game day means two things: lots of cheering and the opportunity for tasty eats. Instead of combing the Internets, I’ve compiled a list of twenty of the best recipes to make for your Super Bowl celebration. From appetizers to dips to main course favorites, there’s something for everyone!
Nothing says game day like wings, and these flavorful little dudes are perfect for nibbles. Make a double batch because these will go fast! This recipe comes with a dairy-free Ranch Dressing that’ll blow your mind.
If you’re looking for an appetizer that isn’t the same old boring bacon-wrapped dates, try Nom Nom Paleo’s Devils on Horseback. Prunes stuffed with macadamia nut “ricotta”, wrapped in prosciutto and drizzled with balsamic…talk about flavor.
Salsa verde is a great alternative to traditional red salsas, and this one’s special because the veggies are charred slightly before they’re pureed. The result is a smoky flavor that pairs really well with plantain chips.
Sweet potatoes are great, but sweet potatoes that are roasted until the skin crisps, then drizzled with an herb-infused ghee are even better. Serve these with some Pork Chile Verde or Pomegranate Habanero Beef piled high on top.
Succulent, tender pork with a bit of tang from tomatillos and a little green chile spice is yours when you make this dish. Pile high on top of baked sweet potatoes and finish with some sliced avocado. Yum.
Literally one of the simplest recipes that delivers enormous flavor and feeds a bit crowd, this shredded beef will be a hit with your football fans. It goes really well on top of baked potatoes, and it cooks itself. All you have to do is shred the meat at the end.
Meatballs are a classic party food: All you need are some toothpicks and you’ve got perfect bite-sized nibbles perfect for everyone from little kids to adults. Serve these with your favorite dipping sauce.
Paleo Pizza Egg Muffins are a great pre-workout snack or quick breakfast! They’re loaded with veggies, and they’re gluten- and dairy-free. If you’re doing a Whole30, they’re 100% Whole30-friendly.
Breakfast can be the toughest meal of the day to get organized with, and my go-to tip for quick morning eats is to steam a dozen eggs on your weekly cook-up day. But sometimes, I get tired of just plain eggs, and these little Paleo Pizza Egg Muffins are the perfect solution.
I started making egg muffins a couple years ago, and they can be done in a multitude of ways: Add meat and switch up the veggies and spices! You’ll be amazed how many interesting combinations you can come up with. These particular Paleo Pizza Egg Muffins would be great with some browned sausage mixed in, too.
If you don’t have Flavor God Pizza Seasoning—which I realize is quite possible—just substitute it for the spices listed in the Notes section of the recipe. Have fun with it! Even the cat thought they smelled good.
Preheat the oven to 350F. Line a 12-cup muffin tray with liners and grease them. I use silicone liners like these and grease them lightly with coconut oil. Set aside.
In a medium skillet over medium-high heat, melt the coconut oil. Add the mushrooms, cooking and stirring until the moisture is drawn out and the mushrooms begin to brown slightly, about 8 minutes. Turn off the heat and add the broccoli and black olives. Stir to combine.
In a large bowl, beat the eggs with the coconut milk, pizza seasoning, salt and pepper.
Spoon the veggie mixture evenly into the muffin liners. They should be about ⅔ full. Now, pour the egg mixture evenly into the muffin liners until it's about ¾ full.
Bake the egg muffins for 20 to 25 minutes or until a toothpick inserted into the middle comes out cleanly.
*If you don't have Flavor God Pizza Seasoning, use 1 tsp garlic powder + ¼ tsp dried basil + ¼ tsp dried oregano.
Are you doing a Whole30 this January? Let me know in the comments below!
I’m so excited to share this recipe for Smoked Salmon Egg Bake with you. It’s another sneak peek from The Performance Paleo Cookbook which releases to the world in just a bit over a week!
I know how important previews can be, especially when there are so many new books are coming out. You want to pick the one that’s right for you. That’s why I’ll be sharing five recipes from Performance Paleo Cookbook so you can try before you buy! With the New Year coming soon, I’m confident this is the best cookbook out there to support your commitment to exercise / training…because we all know you can’t out-train a poor diet.
Portable pre-workout protein with a smoked salmon twist
With their protein and healthy fat profile, eggs make a fantastic pre-workout food. They’re rich in essential nutrients like vitamin D, choline and folate and are a relatively inexpensive way to incorporate more protein into your diet. In this recipe, I bumped up the veggie content with the zucchini and green onions. Cut into squares, and take them with you on the go!
3 green onions (2 oz [57 g]), white and light green parts, thinly sliced
1 tsp sea salt
½ tsp black pepper
8 large eggs, beaten
1 tsp dried dill
4 oz (113 g) smoked salmon, chopped
Preheat the oven to 350°F/177°C and grease an 8-inch x 8-inch/20-centimeter x 20-centimeter baking dish with 1 teaspoon coconut oil.
Now sweat the zucchini and green onions. Heat a large skillet over medium heat, then add 1 tablespoon/15 milliliters coconut oil. Add the zucchini, green onions, salt and pepper. Cook and stir until the veggies are wilted and lightly browned. You want most of the moisture to cook off , about 6 to 8 minutes. Let the mixture cool.
Meanwhile, in a large bowl, beat the eggs together with the dill, then mix in the smoked salmon. When the zucchini and green onions are cool, add them to the eggs and stir until everything is well combined. Pour the mixture into the baking dish. Bake for 30 to 35 minutes or until the center is set and not liquid.
TOTAL RECIPE MACRONUTRIENTS (IN GRAMS PER SERVING)
This Paleo Brussels Sprouts, Blueberry and Bacon Salad was inspired by a dish at our local grub establishment, and it’s full of awesome flavors: crisp Brussels, sweet blueberries, savory bacon and a tangy lemon tarragon dressing. Got your attention?
What’s even better is that this Paleo Brussels Sprouts, Blueberry and Bacon Salad is easy to scale up and bring to a party or potluck, and it’s pretty simple to make. If you can’t find dried blueberries without a bunch of added sugar, fresh will work just fine.
¼ cup (60 mL) light-tasting olive oil or avocado oil
Preheat the oven to 350F (177C) and line a baking sheet with foil. Lay the bacon strips on the foil. You may want to season the bacon by sprinkling it with a little garlic powder. Bake the bacon until it's crispy but not burned, around 15 to 20 minutes. Set it aside to cool, and chop it.
To prep the Brussels sprouts, peel off any damaged outer leaves. Using a sharp knife, carefully slice the sprouts thinly. I like to think about making 4 to 6 slices per sprout. The thinner the better. Place those in a large bowl.
Add in the blueberries and walnuts.
In a medium bowl, combine the lemon juice, garlic, tarragon, mustard, salt and pepper. Whisk to combine, then drizzle in the oil while whisking until it's evenly mixed. Pour the dressing over the salad and toss everything well to combine. Top with the bacon.
Use fresh blueberries instead of dried if you prefer. This recipe is Whole30-friendly if you use sugar free bacon and blueberries without added sugar.
Need some Paleo holiday recipes? I’ve got you covered!
I’ve pulled my best Paleo holiday recipes from the past 3+ years into one post (I realize it can be hard to find…there’s a ton of stuff in the Recipe Index) so you can find inspiration in just one click. Whether it’s a Hanukkah feast, Christmas dinner or a New Year’s Party, you’re sure to find some great nibbles on this list.
This recipe for Paleo Stuffed Pork Loin Roast is easy enough to do on a weeknight, but special enough for a special holiday table.
Traditionally, pork loin is stuffed with bread stuffing, but I’ve kept this Paleo Stuffed Pork Loin Roast super flavorful with a mixture of dried tart cherries, sweet dried apricots, tender walnuts, and earthy sage. With a basic technique, you’ll butterfly the pork loin to flatten the meat and make it perfect for stuffing and rolling. Pounding the meat so it’s uniformly flat after you’ve cut it will make rolling the meat easier.
Since pork loin is a very lean cut of meat, I recommend cooking it with the fat side up to help keep it moist. You could even serve it with a simple Paleo herb gravy (like this one from Nom Nom Paleo) for extra credit points. Remember to ask your butcher for some twine when you buy your roast—most will be happy to give you a small amount on the house.
When I got my four pound roast home, I discovered it was actually two smaller pieces tied together by the butcher (oops!). I just rolled with it and did two roasts that were smaller.
Here’s how to make your Paleo Stuffed Pork Loin Roast…
Preheat the oven to 375F (191C). Line a baking sheet with foil or parchment paper.
Prepare the pork loin roast by butterflying or cutting it in a roll fashion. Here's how to cut it in a roll so the meat looks beautiful and spiraled when you cut into it. You may want to pound the meat so it's uniformly flat. Set it aside and prepare the filling.
In a small bowl, mix the walnuts, dried apricots, dried cherries and sage.
With the meat lying open, sprinkle about half the salt and pepper on the inside. Now, place the filling on the meat in one layer. You'll want to stay away from the edges so the filling won't fall out when you roll it.
Starting with the thinnest end toward you, roll the meat up carefully. Place the rolled edge down and the fat up. Wrap butcher's twine around the roast every few inches so it doesn't open up during roasting.
Roast the pork for approximately 40-50 minutes or until a thermometer inserted into the meat reads 145F (63C). Allow the roast to cool for about 10 minutes, then slice it into rounds with a sharp knife.
*Look for dried fruit that in unsweetened when possible.
What’s your favorite meat for your holiday table? Tell me in the comments below!
Tender Asian-Marinated Flank Steak is the first recipe preview I’m sharing with you from my soon-to-be-released cookbook, The Performance Paleo Cookbook!
With less than one month before it comes out on January 6, 2015, I’ve gotten the go-ahead to start posting a few exclusive recipes here on the site to get your taste buds working! I’m starting off with a bang with this uber-tasty and flavor party of a dish, Tender Asian-Marinated Flank Steak.
Flank steak is a really special piece of meat and when prepared well, it’s melt-in-your-mouth tender. Because it can be somewhat tough, there are some tricks I use to make it more delicate, like marinating it for several hours to break down the tough fibers, cooking it at really high heat to sear it and lock in the juices and slicing it against the grain. Set it up to go the night before or in the morning before you leave for work, and all you’ll have to do is cook it when you get home! Serve it on top of a tossed green salad with some avocado for a nourishing, complete meal.
Combine all the ingredients except for the coconut oil in a plastic zip-top bag or a medium bowl. Cover and refrigerate for at least 2 hours. Longer is definitely better, up to 24 hours. Remove the meat and pat it dry. Discard the marinade.
Heat a skillet to medium-high heat and add the coconut oil. When it shimmers, add the steak, and sear for 3 minutes until a golden brown crust has formed. Flip the steak and sear the other side for 3 minutes. Then turn the heat down to medium-low and cook until it’s to your preference, about 4 more minutes for medium.
Let rest on a cutting board for at least 5 minutes before slicing. Cut into thin strips, against the grain (muscle fibers). It’ll be really tender that way.
Try This: Instead of pan-searing the steak, grill it.
TOTAL RECIPE MACRONUTRIENTS (IN GRAMS PER SERVING)
Paleo Chicken Sweet Potato Frittata is one of my favorite post-workout foods because it’s 1) packed with protein and 2) totally portable. In fact, it’s totally representative of the tasty post-workout bites in my upcoming cookbook, The Performance Paleo Cookbook! (It comes out in just a little over a month, and it’s still on pre-order for 25 off!)
My pal Jesse from Whitford Foundry came down to the house today to film a video teaser for the cookbook, and I needed to whip something up as my “prep at home, take to the gym” dish. This fit the bill perfectly.
Normally, I like to keep post-workout food pretty low in fat—which slows digestion—but eggs are a great tradeoff for busy folks. The lean chicken bumps up the protein content, and I added sweet potato for a good carb boost.
Serves 6 to 8
Ingredients for Paleo Chicken Sweet Potato Frittata
1 large roasted sweet potato, cooled and roughly chopped*
12 oz (340 g) lean ground chicken
1 medium onion, diced
1 small head broccoli, stem removed, chopped small
Directions for Paleo Chicken Sweet Potato Frittata
Preheat the oven to 350°F (177°C).
In a large bowl, beat the eggs together with the smoked paprika, salt and pepper. Mix in the chopped sweet potato. Set aside.
In a large cast iron skillet over medium-high heat, add the coconut oil. Then, sauté the chicken until it’s cooked through, about 4 minutes. Remove to a separate bowl.
In the same skillet, add the onion and broccoli and sauté on medium heat until they are softened and slightly tender, about 6 to 8 minutes. Now, add the cooked chicken back to the pan.
Pour the egg mixture into the skillet. Turn off the heat and stir the ingredients to combine.
Bake for 20-25 minutes or until the eggs are set and not runny.
Serve directly from the skillet or slice and store for leftovers.
*My weekly big food prep involves roasting half a dozen sweet potatoes. I line a baking sheet with foil, place the washed and unpeeled sweet potatoes on it, and get that into a 400°F (204°C) oven for about 45 minutes. I cool them, then store them in the fridge. When it’s time to use them, I just peel them! (The peels loosen right up after they cool.)
Remember to check out my cookbook! It comes out on January 6th!
How to brine a turkey or chicken? I’m covering this simple method in today’s post and giving you my favorite go-to brine ingredients for succulent poultry every time.
I first started brining my chicken back when I got my hands on Mel Joulwan’s ahhhhmazing book Well Fed. Since then, I’ve created lots of different brines, mostly for lean chicken (think white meat) and pork. Letting the meat soak in brine, a salted water sometimes infused with herbs and spices, is sort of like a marinade.
Instead of just imparting flavor though, the brine keeps the meat moist and juicy which is always a challenge with leaner cuts. How does it work? Basically the salt causes the muscle protein to soften and get less tough when cooked. More moisture is retained during the cooking process.
If a little brining time is good, more must be better…right? Actually no. Oversoaking the meat will eventually cause moisture to be drawn out of the meat. The following method works for any lean meat—chicken, turkey, and shellfish like shrimp are great—and you can scale up or down depending on the quantity of protein you’re dealing with.
How To Brine a Turkey or Chicken
Prepare a container to hold the poultry. A stock pot will hold a smaller turkey while a very large bird will have to go in a clean, new bucket or other container lined with food-safe plastic.
Remove any giblets and pat the bird dry with paper towel.
Add the salt and spices to the container, then the appropriate amount of water. Stir well to dissolve the salt. (Recipe is below.)
Carefully add the turkey or chicken to the brine. Place the container in the refrigerator for the correct amount of time. You can’t leave this on the counter.
When the brining process is complete, remove the poultry and rinse off the excess salt and spices. Discard the brine. Pat the poultry dry with paper towels, then proceed with your preferred cooking method.
Basic Brine Recipe for Turkey (for a 10-pound bird)
Follow the directions above, allowing the turkey to brine for about 10 to 12 hours. Tip: Mix your brine ingredients (except the water) in a Mason jar ahead of time and store for when you’re busy. Mark on the lid how much you’ve made…enough for a 5-pound or 10-pound bird, for example.
*For a 5-pound whole chicken, halve the quantities. Brine for 5 hours.
**For a 20-pound turkey, double the quantities. Brine for about 24 hours.
Have a question? Leave it in the comments below, and I’ll get back to you!
Thanksgiving leftovers: Love them or hate them, they seem to be an inevitability…unless your guests are much hungrier than you planned on!
You’ve gathered with family. Eaten enough to warrant loosening your zipper (or maybe you just wore sweatpants…you smarty, you). Watched plenty of football. But now you’re stuck with a fridge full of half-eatens. Here are a few ideas to inspire you to whip yesterday’s dinner into today’s goodies.
Thanksgiving Leftovers Idea #1: Use the turkey carcass / bones to make bone broth.
Bone broth—or stock as it’s sometimes called—is a really great way to use up your leftover turkey bits. Not only does it taste great, it’s also rich in gelatin / collagen which is great for gut health and maintaining your skin, joints and hair. Rad, right?
Now, to make a good-sized batch of bone broth, you’ll probably need more than one turkey carcass, but the leftover bird will get you most of the way to a full pot of stock. To ensure you have enough cartilaginous bones to get really jiggly broth, consider adding in extra chicken backs, feet or even beef knuckle bones.
For a fantastic tutorial on making your own perfect bone broth, click on this guest post from the broth guy Ryan at Bare Bones Broth.
Thanksgiving Leftovers Idea #2: Make a leftovers mashup.
Last year, I made a Paleo Thanksgiving Leftovers “Sandwich” with cranberry sauce, turkey, shaved Brussels sprouts and sweet potato “pancakes” as the “bread.” Needless to say, the idea (which I borrowed from Food52 and made Paleo) was a hit, even making it to BuzzFeed. Guess that means folks liked it!
Probably the hardest part of Thanksgiving leftovers to deal with is the turkey: Unless you drown it in gravy, it just gets so dry. One of my solutions: Make a curry with it.
My recipe for Leftover Turkey Yellow Curry gives you the best of both worlds, combining the win of using up leftovers with the seemingly impossible feat of bringing dry turkey back to life. This mild yellow curry is great served over some cauliflower rice and really changes up the flavors from everyday to exotic.
I’m sure you have your favorite way to use up Thanksgiving leftovers, so be sure to share it in the comments below!
Steph’s note: This recipe comes to you courtesy of my personal friend and fellow Paleo blogger / author, Ciarra Hannah of Popular Paleo. Her new cookbook, The Frugal Paleo Cookbook—all about eating delicious, flavorful Paleo food without breaking the bank—comes out on December 2, 2014!
She’s giving you a sneak peek with this tasty recipe for Tuesday Night Chicken. If you’re down for saving money while eating Paleo, you need this book. Plus, if you pre-order before December 2, you’ll get a free bonus package chock full of awesome info and coupons. Take it away Ciarra!
Truthfully this could be named after any day of the week. It’s so approachable and affordable that you won’t hesitate to make it after a long day at work or just before payday hits. This recipe highlights my favorite way to cook a rich tomato sauce quickly: red chili flakes and cinnamon. It’s how my Italian grandmother fed our family, so naturally I consider it the right way, as any true Italian would. Enjoy using these straightforward ingredients to create a bold and flavorful classic Italian dinner…any night of the week.
Prepare the chicken breasts first by filleting lengthwise to make 2 thick breasts into 4 thinner ones. Dust both sides with the House Seasoning Blend.
Heat a high-sided skillet over medium-high heat and add a little bit of olive oil to the pan—enough to just coat the bottom. When the oil is hot, lay the seasoned chicken breasts in to sear. Work in batches to avoid overcrowding the pan as overcrowding leads to steaming, not browning. When the chicken has been seared (note, not fully cooked) on both sides, transfer it to a plate and set aside.
Reduce the temperature to medium and replenish the pan with a little more olive oil if it looks dry. Add the onion, garlic, Italian Seasoning Blend, kosher salt and cinnamon and cook, stirring often. If you are not accustomed to building sauces this way, I know it may appear a bit strange, but trust me on this. Applying heat and oil to the dried herbs prior to immersing in liquid revives the oils and creates a deeper flavor. It’s the trick to crafting a rich tomato sauce in such a short amount of time.
Cook until the onion is translucent and the garlic and herbs fragrant. Pour in the fire-roasted tomatoes and mix together. When the sauce bubbles, add the par-cooked chicken back to the pan, nestle it into the spiced-tomato-goodness, cover and reduce the temperature to a simmer.
Simmer for 15 to 20 minutes while chopping the fresh garnishes—use either or both basil or flat-leaf parsley. This final simmer also allows plenty of time to whip up a quick vegetable side like an easy salad, sautéed dark leafy greens or Pan-Roasted Cauliflower & Zucchini, which is available on page 157 of the book or here on www.PopularPaleo.com.
I like to serve this directly from the pan after scattering with the vibrant green fresh herbs.
Paleo Pulled Pork Stuffed Squash doubles as a hearty fall dinner or a great game day appetizer. It takes a little advance planning because the pork gets the low and slow treatment in the slow cooker, but the meat can be made a day ahead of time and reheated after the squash is roasted. Or, just make the meat itself! There are tons of options here. If you omit the honey, this recipe is Whole30-friendly and just as tasty.
Delicata squash are cylindrical and generally smaller than a butternut. You’ll recognize them by their yellow skin with long green stripes. The skin is thin and edible, the flesh creamy and a bit sweet. You can even experiment with different types of squash if you can’t find delicata—acorn would work well—but instead of four, you’ll probably only need two. I slice the squash boats in halves or thirds for appetizer portions or keep them whole for dinner. Serve with a side salad or some roasted veggies for a complete meal.
If you’re ever interested in checking out the pastured pork from 5280 Meat in Colorado, my readers get 10% off any order with the code SEPaleo.
¼ cup (60 mL) stone ground mustard, divided in half
1 tbsp (15 mL) raw honey (omit for Whole30)
¼ tsp cayenne pepper
4 small delicata squash, halved and seeded
2 tbsp (15 mL) melted fat or oil of choice
Sea salt and black pepper, to taste
Chopped parsley, for garnish
You'll make this recipe in two parts. First, make the pulled pork because it needs 8 hours in the slow cooker. Overnight works really well.
Place the pork shoulder in the slow cooker, then rub all over with the salt and half the mustard (about 2 tablespoons / 30 mL). Cover and cook on low for 8 hours. Remove the meat, place in a bowl and shred with two forks. (The cooking liquid can get quite salty which is why I don't shred it in the slow cooker itself.) Mix in the other half of the mustard, the honey and the cayenne pepper.
About 45 minutes before you want to serve the food, get the squash roasting in the oven. This can be done ahead of time, too, and then everything can be reheated.
Preheat the oven to 400F (204C). Line a baking sheet with parchment or foil. Arrange the squash halves on the sheet with the empty boat side facing up, and drizzle with the melted fat or oil. Sprinkle with some salt and pepper, then roast for about 30-40 minutes or until the squash is tender and starting to lightly brown.
If you're doing Whole30, check labels on the mustard and omit the honey.
The flavors of fall always inspire me. Roasted root vegetables, soups and stews, and slow-cooked roasts are highlights, meant to warm you up on a cold day. Pomegranates are coming into season now, so I decided to make a beef roast with the juice—for a bit of sweetness—and balanced it out with some heat from the habanero pepper. (I get the juice with no added sugar.) Customize to how spicy you like it. If you want it hotter, leave in the seeds or use jalapeño pepper instead.
I used my Dutch oven, but I’m sure you could make it in the slow cooker…I just haven’t tested it yet! Be sure to use a cut of beef roast with enough fat so it turns out tender and not dry. If you’re ever interested in checking out the grass-fed beef from 5280 Meat in Colorado, my readers get 10% off any order with the code SEPaleo.
Preheat the oven to 325F (163C). Pat the roast VERY dry with paper towels and season with the salt. You want the meat to be very dry so that a nice crust will form when you sear it. Otherwise the surface will steam instead of brown.
Heat a Dutch oven over medium-high heat, then add the ghee. (Ghee is great for searing meat because it has such a high smoke point.) Sear all sides for about 4 to 6 minutes each or until a golden brown crust forms.
Turn off the heat, and add the habanero (or jalapeño), beef broth, and pomegranate juice. Put the lid on the Dutch oven and put the pot into the oven.
Bake for about 3 hrs or until the meat is very tender. Shred with two forks. It's great served over roasted sweet potatoes. Bonus points for serving with a drizzle of pomegranate reduction. To make that, pour ½ cup pomegranate juice into a small pot. Bring to a boil then reduce to a simmer until the juice has reduced by about half and coats the back of a spoon. Just keep an eye on it because it can burn quite easily. If you're on Whole30 I would avoid the reduction because of sugar content.