Fall Paleo Recipe Contest! Savory Sauerkraut and Apple Slow Roasted Ribs

savorypork2

 

Do you like tangy sauerkraut, garlic, apples, and fall apart tender savory pork? This dish is everything fall. It is easy to make and sure to please! You can make it right in the crock pot. You can start it early, and have it ready for dinner on a cool fall night. I am planning to make it for my son’s Halloween birthday party!

 

I submitted this recipe for Paleo On The Go’s

Fall Recipe Contest

 

 

savorypork3

 

 

Get the full recipe and please vote for me

HERE! 

 

With your vote, you also get a change to win a Paleo On The Go sample pack!

If I win, Paleo On the Go will be featuring this dish on their menu!

 

 

 

 

 

 

Pork Fried Cauliflower “Rice”

 

 

IMG_0165

Ingredients:

(1) head of cauliflower “riced” in a food processor

(1) pork tenderloin chopped into small pieces (about 1/4 inch)

(1) egg beaten

(1) large leek finely diced

(3) cloves of garlic minced

(1) carrot shredded

*any other veggies you find in the fridge that you want to add, chopped.

(3) scallions chopped

(2) TBS ghee or coconut oil

(3) TBS coconut aminos

(3) TBS coconut vinegar

(1-2) TBS fish sauce 

pink salt and fresh cracked black pepper to taste

 

Directions:

1. Rice the cauliflower in a food processor, and steam it for a few minutes (I used a rice steamer, but a pot works as well):

 

cauliflower1

 

 

2. Saute the meat and veggies (minus the scallions) in 2 TBS ghee or coconut oil with pink salt and pepper in a large skillet until meat is browned and veggies are tender.

3. Fold in the riced cauliflower and add the coconut aminos, coconut vinegar, and fish sauce.

4. Add the beaten egg and stir until fully cooked.

5. Season with pink salt and black pepper to your liking.

6. Sprinkle with chopped scallions.

 

Enjoy!

 

cauliflower4

 

 

 

Paleo Moussaka Recipe

Paleo Moussakka

You asked for it…

Here is my paleo version of Greek moussaka. I have to admit…I have never tried real moussaka before. I asked my readers for some of their favorite dishes they would like to see “paleo-ized” and a few requested moussaka. So I spent a couple days looking over Traditional Greek Moussaka recipes, and came up with this. I took out some ingredients and added a few. I have nothing to compare it to, but I hope you find this fills your cravings. I found it to be very creamy and bursting with flavor. I love eggplant and meat sauce. The creamy top just made it incredible. I was nervous about using almond milk for the bechamel sauce, as traditional recipes call for full fat milk. I did not want to use coconut milk as I did not think the flavor of coconut would marry well with this recipe. I was pleasantly surprised! This will be a new regular for me!

 

Ingredients for Base:

(1) large eggplant thinly sliced

(3) TBS grassfed ghee or coconut oil divided

(1) pound grassfed ground beef

(1) small onion chopped

(3) cloves garlic minsed

(3) TBS organic tomato paste (I used Muir Glenn)

3/4 cup water

1/4 tsp cinnamon

1/4 tsp nutmeg

sea salt and fresh cracked pepper to taste

 

Directions for Base:

oven to 350 degrees

1. Thinly slice the eggplant and sprinkle each slice with pink salt. Place them on towels and let them “sweat” out the moisture for about 30 minutes.

2. While eggplant slices are enjoying their hot yoga sweat routine, brown up the ground beef in (1) TBS ghee or coconut oil with the onion, garlic, cinnamon, nutmeg, salt and pepper. Once browned add the tomato paste and water. Mix well and simmer until thick and bubbly.

3. While meat is simmering, brown the eggplant on each side in (2) TBS ghee or coconut oil over med high heat.

4. Lay the eggplant covering the bottom of a casserole dish like so:

 

Paleo Moussakka Base

5.Place a layer of the meat mixture over the eggplant, then do one more layer of each:

 

Meat mixture over eggplant base - paleo moussakka

Ingredients for the creamy layer (aka bechamel sauce) :

(2) TBS ghee or coconut oil

(1) TBS arrowroot powder

1 1/2 cups of almond milk

1 pinch nutmeg

pink salt and white pepper to taste

 

Directions for Bechamel Sauce:

1.  Create a roux with the ghee and arrowroot. In a small sauce pan over med heat mix the ghee or coconut oil with the arrowroot until thickened. Pour in the almond milk and whisk until thick and bubbly. Mix in the nutmeg, pink salt, and white pepper to taste.

2. Pour sauce over the base layer:

 

bechamel sauce for paleo moussakka

 

3. Bake in oven at 350 degrees for one hour.

4. Let is set for about 20 minutes before serving.

 

Enjoy!

 

fresh from the oven - paleo moussaka

singel serving - paleo moussaka

Get a free consultation