Friday, 28 August 2015

Down South Paleo + Sweet and Savoury Slow Cooker Pulled Pork Recipe

Have you seen the new book by Jennifer Robins of Predominantly Paleo

It's called Down South Paleo



All the the recipes in the book are big on comfort food. We ate the coconut pancakes with peaches for breakfast on morning and they were gorgeous - they really felt like a treat, and took just a few minutes to make. The vanilla flavour and the peach syrup just worked brilliantly together. The recipe made quite a lot - we kept the rest in the fridge and ate them for a ready-made breakfast the next day, with the rest of the peach syrup. 



But the steak... 

The Texas Rib Eye steak was incredible. It's marinated in ingredients including lemon juice, Worcestershire sauce and garlic and helps really tenderise the meat. The first time I cooked it on the griddle, and then the second time on the barbecue. There were no leftovers. 



There are also recipes for fried chicken, pecan waffles, mashed 'taters', chilli and meatballs. I'll be cooking more from this book, so watch out for it on Facebook and Instagram

There are some recipes that you'll be able to make if you're on the AIP elimination diet, and there are also many recipes that you can tweak, depending on which foods you can or can't tolerate. There are a number of nut-free recipes, for example. The Butternut Squash and Apple Bisque is AIP friendly, and so is the Corned Beef Hash if you don't serve it with the egg and leave out the black pepper. And I'm sure the steak would still taste amazing if you left out the Worcestershire sauce and the black pepper. 


Jennifer's very kindly allowed me to share one of the recipes from the book with you, the Sweet and Savoury Slow Cooker Pulled Pork. I know you'll love it. 





Sweet and Savoury Slow Cooker Pulled Pork
From Down South Paleo by Jennifer Robins
Ingredients

1⁄2 lbs (680 grams) pork loin (or shoulder)
1 onion, sliced into rings 1 tsp (3 g) sea salt
1 tsp (3 g) paprika
1⁄4 tsp cumin
1 tsp (3 g) garlic powder
1 tsp (1 g) dried parsley
1⁄2 tsp mustard powder
1⁄4 cup (50 g) coconut palm sugar
2 tbsp (30 ml) apple cider vinegar 
1⁄4 cup (60 ml) local raw honey

Method
Place the pork loin in the bottom of the slow cooker. Place the onion rings around the pork. Sprinkle all the seasonings on top of the pork, saving the apple cider vinegar and honey for last. Once the pork has been seasoned, pour the vinegar on top of the pork and then drizzle the honey over the seasonings. Cook on high for about 4 hours, or until the meat shreds easily with a fork and knife. Serve with the Grain-Free Slider Buns for a house full of smiles! 

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Tuesday, 25 August 2015

Paleo Puttanesca

I always used to love Puttanesca... rich tomato sauce with black olives, anchovies, garlic... all tossed in freshly cooked spaghetti. 

So now I don't eat pasta I came up with this. Paleo Puttanesca, made with courgette noodles. Or courgetti, or zoodles, or whatever you like to call it. 




The trick with this is not to overcook the courgette noodles so that they're soggy and break apart. Get them so they're just beginning to soften and then dump in the tomato sauce mixture. They'll wilt quite quickly in the hot sauce but still have a bit of 'bite'. 




I hope you love it as much as we all do. 

Paleo Puttanesca
Serves 3
Ingredients 
3 anchovy fillets in olive oil, from a tin
olive oil (or your preferred cooking fat)
2 chunky garlic cloves, chopped 
400g tin chopped tomatoes
1 tbsp tomato paste (I used a sundried tomato paste)
large handful - about 10 - black olives, pitted and halved
3 large courgettes
small handful fresh parsley, chopped
salt, to taste

Method
First, heat the oil in a large frying pan and quickly chop the anchovy fillets and add them to the pan. Stir-fry for a few seconds - you'll notice the anchovies kind of melt into a paste. This is good. Add the chopped garlic and continue to fry for another few seconds, until aromatic, before adding the chopped tomatoes and the tomato paste. Bring the pan to a gentle simmer and throw in the olive halves. 

While that's simmering, wash your courgettes and trim the ends. Put them through a spiraliser or julienne peeler, or just cut them into thin strips to make courgette 'spaghetti'. Heat a little of the olive oil (or other fat of your choice) and stir fry the courgettes strips for a couple of minutes, stirring and lifting them regularly with tongs. 

Once the sauce is bubbling and has thickened slightly, and the courgettes are just beginning to become tender, pour in the sauce and combine so the courgette spaghetti is well coated. 

Serve hot, with a sprinkling of Parmesan cheese if you like, or just a scattering of freshly chopped parsley. 


Monday, 24 August 2015

My Recipes on Primal Eye Magazine

Did you know I write for Primal Eye Magazine, an online mag based in the UK, and dedicated to all things paleo and primal? I've written some articles on things like how to do a paleo lifestyle on a budget and how to use slow cook, and cheaper cuts of meat in the warmer summer months. But I've also written some recipes on there that I know you'll love. 

Like this:




The AIP Argentine Beef and Chimichurri Burger

Looks good, yes? 

And what about this minced meat curry that's also totally AIP-compliant? Friday nights are sorted with this Lamb and Butternut Squash Keema... 




Sweet tooth?

Then I've still got you covered, with these AIP Raspberry and Lemon Ice Lollies...




and this Blackberry Panna Cotta... 





Check out my dedicated author page to see what else I've been posting - I have lots more ideas up my sleeve - and have a look at all the other cool writers sharing their perspectives on Primal and Paleo living on Primal Eye



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