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

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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

 

 

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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”

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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):

 

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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!

 

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Pork, Cabbage, and Broccoli Slaw Stir Fry

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For lunch today I made a pork tenderloin, cabbage, and broccoli slaw stir-fry!  This was extremely easy and flavorful. You could also use chicken or beef…even shrimp!

 

Ingredients/Directions:

Take a local pork tenderloin and cut it into bite-sized pieces.

Sprinkle the meat with pink salt, pepper, and Trader Joe’s 21 spice mix.

Fry the pork in a large wok or frying pan over med/high with a 2 TBS of coconut oil until meat is no longer pink.

Add to the pan 2 cups of Trader Joe’s broccoli slaw and a bag of shredded cabbage. You can also shred a small head of cabbage, and add shredded carrot or any other veggies you enjoy. This filled the pan to the top. Turn the heat down to medium.

Add 3 cloves of thinly sliced garlic, and put a couple TBS of ghee or a drizzle of extra virgin olive oil on top of everything.

*As it cooks down stirring becomes easier.

 

Let it cook over medium heat until the slaw and cabbage are cooked down and tender.

 

At the end add  1-2 TBS fish sauce, 2-3 TBS coconut aminos, and fresh cracked pepper to taste. Fold in a bunch of chopped fresh cilantro (approx 1/4 cups) and juice from 1/2 a lime.

 

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Enjoy!

 

 

 

Crockpot Paleo Pork “Goulash”

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On a recent trip to Florida I tried some authentic German goulash. It was amazing! I wanted to try and recreate some of the flavors in the dish and this is what I came up with…

 

 

Ingredients:

2 medium sized pastured pork tenderloins (or 1 large would work)

1 1/2 cups of beef broth or bone broth

1 small can of muir glen diced tomatoes

1 onion chopped

1 red bell pepper sliced

8 oz of sliced mushrooms

5 cloves of garlic-thinly sliced

3 TBS apple cider vinegar

sea salt

pepper

paprika

fresh cilantro

2-3 TBS potato starch or tapioca starch (to thicken at the end)

 

 

 

Directions: 

Cube the pork into 1-2 inch cubes:

 

 

 

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Sprinkle pork generously with sea salt, fresh ground black pepper, and paprika.

 

Place all ingredients except for cilantro and potato starch in a crockpot. Add salt and pepper to taste, mix it all up.

 

 

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Cook on low for 6-7 hours. At the end whisk in the starch to thicken the broth. Serve garnished with fresh cilantro.

Enjoy!

 

 

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