Pork Carnitas

Have I mentioned that I LOVE this pressure cooker! It really is awesome for fast healthy meals! This pork was so tender, juicy and yummy for tacos, nachos, burritos or a salad!

4-5 lb pork butt/shoulder 

1 onion in chunks 

4 fresh garlic cloves smashed (not cut up)

1 cup orange juice

Juice of 2 limes

2 tsp chili pepper

2 tsp cumin

2 tsp oregano

1 tbsp olive oil 

Himalayan salt and pepper

1/4 cup water

1. Cut pork into large approx 2 inch chunks. 

2. Heat pressure cooker and add oil. Brown meat with onion and garlic. 

3. Add spices, juice and water to cooker. If you have a bone, add that too. Seal cooker and set to meat setting for 35 minutes. 

4. Follow instructions for your cooker. When done allow steam to exit and remove bone. The broth is also great to drizzle meat with when serving! 

Enjoy!

Date Balls

These little gems are perfection. So much in fact I may not eat a Lara bar again! Plus, they are Whole 30 approved!

1 cup dates

1 cup almonds

1/2 cup chia seeds

1 tbsp coconut butter

Cacao nibs and unsweetened coconut to roll or top with. 

1. In food processor, pulse nuts till finely ground. 

2. Add dates and pulse till you have a well ground consistency. 

3. Add chia seeds and butter and born till well mixed. 

4. You can roll into individual balls or spread into a 8 x 10 dish. Roll or top bars with cacao nibs and coconut. 

Store in fridge! (I like to double recipe)

Enjoy!

Whole 30 Buffalo Chicken and Whole 30 Ranch

It felt like a splurge but really wasn't! Buffalo chicken just goes with ranch. And  this one didn't disappoint!

Chicken

4 free range chicken breasts

3 fresh garlic cloves minced

1/2 onion sliced

1 cup Frank's red hot sauce

Throw is all in an electric pressure cooker  set on meat for 35 minutes. 

Shred when done. 

Can it be an easier?!?!?

Ranch

1 cup LIGHT olive oil

1/2 cup unsweetened coconut milk

Juice of 1/2 lemon

1 room temperature egg

2 tbsp red wine vinegar

1 tsp dried parsley

1 tsp dried dill

1 tsp garlic powder

1/2 tsp onion powder

1/2 tsp Himalayan salt

Throw it all in a Vitamix blender (or equivalent hand mixer or blender) and mix for approx 2-3 minutes on medium setting till thickens. Chill before serving!

Enjoy!

Whole 30 Beef Stew

My electric pressure cooker has been quite perfect lately for fast delicious meals! 

This beef stew was made in the pressure cooker but could easily be made on the stove or in the oven. 

2 lbs stew beef cut into large pieces seasoning with salt and pepper

1 onion cut into large pieces

3 fresh garlic cloves minced

1 tbsp olive oil

2 tbsp balsamic vinegar

3 carrots cut into large pieces

3 pieces of celery cut into large pieces

1-2 potatoes (depending on size) cut into large chunks 

1 cup of mushrooms cut in half

1 cup whole Brussels sprouts with ends cut off

2 cups water

2 bay leaves

1/2 tbsp dried rosemary or 2 fresh rosemary sprigs

1 tsp dried thyme or a small handful of fresh thyme

Himalayan salt and pepper to taste

Arrowroot for thickening

1. Heat pressure cooker to meat setting and add olive oil and garlic. When heated add meat, onions and vinegar and cook till meat is browned. 

2. Add all other ingredients to pressure cooker, season with salt and pepper and sprinkle top with about 1 tbsp of arrowroot (if you like a thicker stew). 

3. Turn setting to meat and set for 35 minutes. 

4. When done follow instruction to open cooker and stir. Serve immediately! 

Enjoy!

Whole 30 Tortilla Soup

3 free range chicken breasts

3 fresh garlic cloves minced

1 onion chopped

2 tbsp coconut oil 

1 cup diced carrots

1/2 cup diced celery

1 sweet pepper chopped

1 jar of can of diced tomatoes 

1 can green chiles

4 cups bone broth or free range chicken broth

1 1/2 tsp cumin

Juice of 1 lime

Himalayan salt

Cilantro and avocado for serving

1. Boil chicken breasts in water till cooked through. Allow to sit in water till cooled. Remove and shred. 

2. Heat oil in soup pan. Add garlic, onion, carrots, celery and sweet pepper. Cook till tender. 

3. Add tomatoes and chiles to vegetable mixture. 

4. Stir in cumin and add broth. 

5. Season accordingly with Himalayan salt. Bring to a simmer. 

6. Add chicken to mixture. Cover and simmer on low for approx 30-45 minutes. 

7. Add lime juice before serving. 

8. Top with fresh cilantro and sliced avocado. 

Enjoy!

Whole 30 Orange and Broccoli Chicken With Cauliflower Rice

My new fav and new staple. 

Rice

1 head of cauliflower

3/4 cup bone broth or broth of choice

1 tbsp coconut oil

Himalayan salt to taste

1. In food processor or Vitamix, pulse chopped cauliflower till a rice consistency is made. 

2. Add rice mixture to broth and coconut oil and bring to a bubbly boil. Cover and allow to cook about 15 minutes. Stirring frequently. Season with salt. 

Chicken and Broccoli 

4 boneless skinless free range chicken breasts cut into chunks

1 head of fresh broccoli cut into bites

2 tbsp coconut oil

3 cloves of fresh garlic minced

3/4 cup orange juice

2 tbsp fresh ginger 

3 tbsp coconut aminos

1 1/2 tsp fish sauce

1-2 tsp sriracha (depending on desired spice)

1 tbsp arrowroot 

Sesame seeds for serving

1. In a large pan heat oil and garlic. When heated add salted chicken and cook till slightly brown. 

2. Mix orange juice with ginger, fish sauce, aminos and sriracha. Slowly add to hot pan with chicken. Sprinkle all with arrowroot powder. Mix well and bring to a slow simmer. Cook about 5 minutes. 

3. Add broccoli to chicken and cook additional 5 minutes. Sauce should be slightly reduced and much thicker.

4. Serve on top of cauliflower rice with sauce drizzled on top. Sprinkle with sesame seeds. 

Enjoy! 

Whole 30 Crab Cakes

Dear night. These are GOOD. 

1 cup fresh crab meat

2 tsp yellow mustard

1 tbsp coconut flour

Juice of 1/2 lemon

2 tsp Old Bay seasoning 

1 egg

2 tbsp coconut oil 

1. Mix all together and form 3-4 inch diameter patties with mix. 

2. Heat oil in pan. The ticket to get a yummy crisp shell on the cake is HOT oil. 

3. Drop cakes into hot oil and cook approx 3 minutes or till slightly brown. Flip and cook other side. 

4. Serve with avocado and fresh lemon for Whole 30. 

Enjoy!