5 Ingredient Kale Salad
Let me tell you, this is a well-made salad, and my easy version of the “best kale salad ever” which you can check out below in an earlier post. This salad is my go-to; it requires only five ingredients, it’s paleo and whole30 compliant, tastes fantastic, and goes great with a protein of your choice... or is delicious just by itself.
“A well-made salad must have a certain uniformity; it should make perfect sense for those ingredients to share a bowl.” @ottolenghi
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Let me tell you, this is a well-made salad, and my easy version of the “best kale salad ever” which you can check out below in an earlier post. This salad is my go-to; it requires only five ingredients, it’s paleo and whole30 compliant, tastes fantastic, and goes great with a protein of your choice... or is delicious just by itself.
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Ingredients:
-1 sm bunch of kale (cut into ribbons: see our video tutorial in our highlights for how to cut the kale… this is the most important step!!!)
-Handful of cashews and almonds (crushed)
-1-2 T nutritional yeast
-1/3 cup Tessemae’s creamy caesar dressing
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First thing you do is tear the kale leaves off the rib in one piece, roll them up into a cigar shape, and thinly slice (please see our video tutorial in our highlights!) With this technique, there’s no need to massage the kale and you end up with the most perfectly cut and yummiest kale ever! Next, mix everything in a bowl and serve! You can also store in the fridge for later. That’s it! This takes less than ten minutes to throw together, and even the pickiest of eaters will love it. This salad will serve about three people, unless you’re like me and eat double the serving size because it’s that amazing.
Tequila-Lime Chicken Skewers
These Tequila Chili Lime Chicken Skewers are so simple and delicious for both a regular weeknight meal or for entertaining! They can also be adapted to be whole30 compliant by skipping the tequila. I think the tequila adds a smokiness and depth of flavor, but the chili/lime combo is always a winner.
"I love the culture of grilling. It creates an atmosphere that is festive but casual." ~ Bobby Flay
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Who loves grilling season as much as I do? 🙋♀️
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These Tequila Chili Lime Chicken Skewers are so simple and delicious for both a regular weeknight meal or for entertaining! They can also be adapted to be whole30 compliant by skipping the tequila. I think the tequila adds a smokiness and depth of flavor, but the chili/lime combo is always a winner. And if you aren't a tequila drinker, you can always buy one of the little airplane bottles so you have just enough for a couple batches of this marinade.
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1 T tequila (omit for whole30)
1 tsp chili powder
½ tsp minced garlic
½ tsp honey (optional, omit for whole30, you could also use coconut aminos here to cut the zing, but I love zing!)
Juice of 1 lime
Zest of ¼-½ of a lime
⅛ c oil of your choice (I used avocado)
Dash of s&p (taste test before adding to your chicken and bump up any flavor you prefer!)
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Whisk all ingredients to combine. Add to evenly sliced chicken thighs (feel free to use chicken breasts instead) in a ziploc bag, and massage so all the chicken is coated. Let marinate in the refrigerator for at least an hour and up to overnight. Thread your chicken onto skewers and grill, flipping halfway, and cook until done (internal temp 165 degrees). Usually 3-5 minutes per side, but actual cooking time will depend on thickness of chicken and temp of grill. Let rest before serving. Serve with a simple avocado crema (mine was mashed avocado, s&p, mayo and a splash of almond milk). Enjoy!
Sweet Potato Breakfast Stacks
These Sweet Potato Breakfast Stacks by @thewholesmiths were so simple and fun to put together. Plus, they are paleo and whole30 compliant, and you could easily make them vegetarian!
“But first, brunch.”
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These Sweet Potato Breakfast Stacks by @thewholesmiths were so simple and fun to put together. Plus, they are paleo and whole30 compliant, and you could easily make them vegetarian! I sadly didn’t have any lemon to make her 1 minute hollandaise sauce, but I did have a lime, avocado, and homemade mayo so I mixed all of that together in a bowl to make an avocado crema instead.
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Cook sweet potato slices (drizzled in evoo & s&p) at 400° for 20 minutes flipping halfway through. Stack scrambled eggs, tomato slices, and Aidell’s chicken sausage (sautéed in ghee) and top with hollandaise or make your own sauce when you discover you don’t have a lemon 😂.
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You can find the official instructions at thewholesmiths.com and search “sweet potato stacks”. Then have fun crawling down the rabbit hole that is all of Michelle’s other recipes and eventually realizing you’ve spent 3 hours online looking at food. And then ordering her new cookbook, because you have to have everything that is #thewholesmiths
District Wine Bar
Celebrating Friday with this refreshing rosé by Côtes de Provence at District Wine Bar here in Asheville. This was my first visit, and I already can’t wait to go back! Over 60 glasses of wine to choose from plus some delicious food options, and outdoor seating for beautiful days like this!
As soon as I said, "Asheville needs more wine bars" the District Wine Bar popped up and granted my wish, and I am oh so thankful. Over 60 glasses of wine to choose and 60 by the bottle, you'll be sure to find something you like. Plus, they have some delicious food options, and outdoor seating for beautiful days like this! They are located right beside Bull & Beggar (one of my other favorite restaurants) and The Wedge (a fantastic brewery) in the River Arts District.
Things to consider:
They serve some tasty snacks and appetizers, but no full meals (that is unless you make multiple appetizers a meal... and hey, that's fine by me). Otherwise grab an app and glass of wine and head over to Bull & Beggar for a full meal, or check to see if The Wedge is hosting a food truck if you want to switch to beer!
Indoor and outdoor seating... this is a good spot for a pretty day.
I went on a sunny Friday afternoon and it wasn't crowded at all... either people haven't found out about this place or I just got lucky. Anyway, if you're looking for a place for a large group, this may be it.
They do have beer options as well (European beer is what it says on their website) so if you're not into wine, grab yourself a pint.
I ordered the refreshing rosé by Côtes de Provence and the charcuterie board (pictured above). I can't wait to go back!
Hours
Sunday 2PM-8PM
Monday-Thursday 2PM-10PM
Friday-Saturday 2PM-12PM
Address
37 Paynes Way #009, Asheville, NC 28801
Website
Purple Cauliflower
This cruciferous veggie is loaded with immune boosters and cancer fighting phytonutrients.
“Eat the rainbow!”
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Are you incorporating as many colors (fruits and veggies) into your diet as you can? Each color has a list of phytonutrients they generally provide and how those specific colors can benefit your health. It’s easy to fall into a pattern of choosing the same fruits and veggies (especially when you have kids and you know what they “like”), but I always try to keep the rainbow in mind when shopping.
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So of course I grabbed this purple cauliflower when I saw it (the purple color is a result of the presence of the antioxidant anthocyanin). This cruciferous veggie is loaded with immune boosters and cancer fighting phytonutrients.
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I used my regular method in preparing this, which is combining 2T nutritional yeast, 2-3T olive oil, s&p, 1T lemon juice and zest of about a quarter of the lemon in a large bowl. Then add the florets into the mixture and toss to coat. Roast on a parchment lined baking sheet for about 20-25 minutes in a 425 degree oven. Not a huge difference in flavor, maybe just a little less cauliflowery (aka milder). 😂
Garlic Shrimp With Zucchini Noodles
What’s your favorite way to cook shrimp? 🍤 Here is my latest favorite! This meal has simple ingredients, quick prep and cooking time with a restaurant quality result at a fraction of the cost.
“You can barbecue it, boil it, broil it, bake it, saute it. There's uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There's pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that's about it." ~Bubba Blue
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What’s your favorite way to cook shrimp? 🍤 Here is my latest favorite! This meal has simple ingredients, quick prep and cooking time with a restaurant quality result at a fraction of the cost. A win in my book!
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I used the Gambas al Ajillo (shrimp w/garlic) Catalonia recipe from @geniuskitchen and added a splash of white wine at the end (skip that and this is whole30). In a separate pan I cooked zucchini noodles (just until slightly softened and heated through) and heirloom cherry tomatoes (until blistered and burst) and then tossed it into the shrimp pan to coat everything with the garlicy goodness. This amazing meal can be on your table in less than 30 minutes...go for it!
Social Lounge
I love to stop by the Social Lounge for a drink, because the bartenders are always friendly, and if you don’t know exactly what you want, they’ll create something special just for you. They serve cocktails, beer, and wine…plus some delicious food.
Today’s beautiful concoction comes from Social Lounge in downtown Asheville. My husband and I love to stop by here for a drink, because the bartenders are always friendly, and if you don’t know exactly what you want, they’ll create something special just for you. They serve cocktails, beer, and wine plus some delicious food.
Things to consider:
They have seating areas upstairs and downstairs along with a cozy rooftop bar
They serve food from the restaurant next door, Strada, and have brunch on Saturday and Sunday
Their place is deceivingly spacious inside, so if you have a larger group, they can usually accommodate. I find that they are never overly crowded as some places in Asheville can get.
Today I ordered the “Buttercup” (pictured above). This drink includes their house infused vanilla vodka, pineapple, lemon, cinnamon, and rosemary. It was strong, sweet (but not too sweet) and delicious. I will definitely be back for another!
Hours
Sunday-Thursday: 3PM–12AM
Friday & Saturday: 3PM-2AM
Saturday & Sunday Brunch: 11AM-3PM
Address
29 Broadway St, Asheville, NC 28801
Website
https://www.socialloungeasheville.com/
Whole30 Eggs Benedict
Skip the expensive, carb-loaded, restaurant brunch that leaves you feeling heavy and sleepy. Instead, try this Paleo and Whole30 Eggs Benedict that is just as delicious and decadent as the real thing, but good for you!
“Brunch is always a good idea.”
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But an even better idea? Skipping the expensive, carb-loaded, restaurant meal that leaves you feeling heavy and sleepy. Instead, try this Paleo and Whole30 Eggs Benedict that is just as delicious and decadent as the real thing, but good for you!
Ingredients (serves 1):
1/2 small avocado, smashed
2 eggs
1 egg yolk
squeeze of lemon
dash of cayenne
1 Tbsp homemade mayo or whole30 store-bought mayo
avocado oil or EVOO
1/2 sweet potato, peeled and grated (OR many times I just cook Alexia’s hashed browns which is not whole30 compliant but way easier)
salt and pepper
Directions:
Place a small to medium pot of water on med-high heat.
For sweet potato method follow these directions: https://cookprimalgourmet.com/eggs-benedict-paleo-whole30 For Alexia hashed browns: heat a small pan on medium high heat, add a tablespoon of oil and hashed browns, and use a spatula to flatten potatoes to a circular shape. Cook for 8 minutes and then flip hashed browns, lowering heat to medium for another 6 minutes. Don’t forget to season them with salt and pepper!
Prepare your hollandaise sauce. Mix together in a wide bowl (use a bowl that will fit on top of your pot of water): egg yolk, pinch of salt, squeeze of lemon juice, and a tablespoon of mayo. Set aside.
Once pot of water is boiling, give the water a swirl with a spoon, crack an egg into a measuring cup, and carefully lower the measuring cup with the egg into the boiling water. Repeat with the second egg. Lower heat to a soft boil. Set a timer for three minutes.
While eggs poach, prepare potatoes and avocado. Place potatoes on top of the smashed avocado. Once eggs are done poaching, place eggs on top, and dry with a paper towel. Put poached egg water back on the stove over low heat.
Place hollandaise sauce bowl over the hot poached egg water and stir sauce frequently using a fork. The heat from the water will warm and thicken the sauce. Once sauce has thickened to your likeness, pour over poached eggs, and top with a pinch of cayenne or fresh dill.
I hope you try this delicious homemade, healthy brunch! This is definitely a Saturday or Sunday activity since it takes some concentration and effort, but it is so worth it.
Grapefruit with Chili & Rosemary
“It’s a match made in heaven.”
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I found this “recipe” (https://www.bonappetit.com/recipe/grapefruit-with-chile-and-rosemary) from @bonappetitmag several years ago and gave it an upgrade by replacing the sugar with local @ashevillebeecharmer firecracker hot honey. You could absolutely serve this as a brunch side dish and wow your guests despite its simplicity. The grapefruit/rosemary/chili flavors are a perfect combination! These flavors also inspired me to make my new favorite cocktail...stay tuned, I’ll share that recipe soon!
Salmon, Pesto, & Goat Cheese Quesadilla and Salmon Salad
“Make yourself a dang quesadilla!”~ Napoleon’s Grandma
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Fine.
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1 set of ingredients, 2 separate meals (actually 3, but the 3rd deserves it’s very own post 😉) = yes, please. This also comes from the “things I’ve eaten in restaurants that I want to recreate” vault, and I’m glad I finally got around to this one. Salmon/pesto quesadilla and salad...both are great for an easy summer lunch or dinner and both will certainly become part of my regular meal rotation.
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Ingredients:
Salmon (cooked or canned)
Pesto (check out my arugula pesto recipe in the feed down below)
Goat cheese
Spinach/arugula mix (my preference, you could use either alone)
Mayo (I used homemade, and I always go heavy on the lemon bc that’s how I like it, if you are using store bought add a squeeze of lemon juice!)
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For the quesadilla:
I spread pesto on my tortilla (I used @sietefoods almond & cassava flour), sprinkled it with torn spinach and arugula, added my desired amount of salmon and goat cheese and topped with another tortilla coated with pesto. Sprayed my skillet with some avocado oil and cooked until crispy on both sides and heated through. Drizzled with more pesto and a little lemony mayo.
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For the salmon salad:
Make it like a tuna salad and serve it on top of the spinach and arugula (o&v, s&p). I then topped mine with goat cheese, but you could mix that in if you like (skip goat cheese for #whole30 ).
Whole30 Dirty Chai Latte
“You can do it.” -Coffee
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Michelle from @thewholesmiths is currently guest posting over at @whole30recipes , and I’m having so much fun watching her whip up a myriad of different delicious, healthy food. Oh, and, SHE IS HILARIOUS. The insta stories she’s posting are so funny and entertaining, but at the same time super helpful! On a recent story, she made this Whole30 Dirty Chai Latte, and I had to give it a try. I mean, Chai + Coffee + Whole30… count me in.
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You can find her video tutorial on how to make this on the @whole30recipes insta highlights labeled “Whole30 Latte.” All you need for this one is some coffee, almond milk (I used So Delicious), chai teabags (I used Equal Exchange), a blender/immersion blender, collagen peptides (optional… I used Vital Proteins) and coconut oil (I bought mine from Trader Joe’s). I also added some cinnamon and cardamom to give it a little extra flavor. It was so easy, tasty, and comforting… it was the perfect warm drink for yet another rainy day here in Asheville. If you have a few extra minutes this weekend, I hope you try it!
Chicken Sausage Veggie Hash
“Rain, rain...GO Away” 🌧
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Daydreaming about grilling and al fresco dinners, but NO because of ALL THE RAIN. So instead I was looking for a hands off, easy meal to get on the table quickly, and this fit the bill! It was heavy on veggies and absolutely DELICIOUS. Put it on the menu, you won’t regret it.
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Preheat oven to 450 degrees.
Coat a large parchment lined sheet pan with 1-2 T avocado oil and then spread the following in separate sections:
Diced sweet potato (smaller dice for a faster cook, don’t crowd them)
Sliced chicken apple sausage (I use @aidellssausage , it’s whole30 compliant)
Frozen caulirice (even layer)
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Sprinkle sweet potato and caulirice with salt and a light seasoning blend (I used @traderjoes 21 seasoning salute)
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Roast for 15-20 minutes (give the sp and caulirice a toss halfway through). Broil for about 4 minutes at the end if you want to brown up your veggies and sausage (don’t forget about them!)
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Grab a convenience bag of shredded salad...like shredded brussels sprouts or cruciferous crunch from trader joes, (I used a kale and broccoli stalk blend) and throw in to a hot skillet with oil (about 1 T) and a pinch of salt. Toss for about 4 minutes, long enough to heat through and coat with oil.
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Add all ingredients together into a large bowl. Add a handful of sunflower seeds, dried cranberries and a couple spoonfuls of your favorite stone ground mustard (@lustymonkmustard is my favorite). Stir to combine. Serve and enjoy!
Buxton Hall
The South Slope is mostly known for its craft breweries and laid-back vibe, but Buxton Hall adds something a little extra to this part of town.
The South Slope is mostly known for its craft breweries and laid-back vibe, but Buxton Hall adds something a little extra to this part of town. While they do serve beer, they also have wine, a large liquor selection, and best of all is their signature cocktails. It's one of the only places in the South Slope serving more than just beer (don't get me wrong, the beer is great) but if you've found yourself full off beer you can head here. Plus, they have some of the best barbecue around.
Things to Consider:
This is a whole-hog barbecue restaurant... vegans and vegetarians might want to steer clear. Check out their menu... they may have some vegan/vegetarian options, but they are few and far between.
This place gets crowded and they do not take reservations. Don't be surprised if you have to wait a while during peak hours/days. If you do have to wait, try finding a place at the bar and getting a drink until your table is ready.
This is eastern NC barbecue. Barbecue has a long history in NC... some like eastern barbecue which uses a vinegar based sauce including sugar and red pepper and others like Western NC barbecue includes a ketchup/tomato component and is sweeter and redder in color. I personally like Western NC barbecue better (sorry, Dad) but I have to say, Buxton's eastern barbecue is some of the best I've had... I just go easy on the sauce or order the fried chicken sandwich (it's to die for!).
Today was extremely crowded, but luckily we snagged a spot at the bar. We decided to eat and drink there instead of waiting for a table. We ordered their rosé on tap and a “Longwave” (Tito’s vodka, Chartreuse, Strawberry, Sumac, & Lemon, pictured abouve). Sarah split the fried chicken sandwich with her husband, and my husband and I ordered some hushpuppies (SO GOOD) and split a salt&pepper chicken platter.
Hours
LUNCH: 11:30 AM — 3:00 PM DAILY
DINNER: 5:30 PM - 10:00 PM DAILY
Address
32 BANKS AVE ASHEVILLE, N.C.
Website
Grilled Chicken & Granola Salad
“Simplicity is the ultimate sophistication.” ~Leonardo da Vinci
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Who needs an easy dish idea to bring to a party this holiday weekend? 🙋♀️ Well here is the perfect, super simple, classic salad that everyone will love! This salad, with only 6 ingredients, is a snap to prep ahead of time (just mix it all together right before serving) or you can stop at the store on the way to your party and pick up everything you need and throw it together in under 5 minutes.
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Here are the ingredients:
Clamshell of spinach/arugula mix (my preference)
Grilled chicken (chopped)
Thinly sliced red onion
Granola (original @purely_elizabeth is my fave, slightly sweet/salty 👌)
Strawberries (sliced)
Poppyseed dressing (I use @tessemaesbecause I love everything they make)
Optional: goat cheese, feta or gorgonzola crumbles would be a good addition to this salad
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Mix it all up in whatever proportions you like just before serving.
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Want to simplify even more? Utilize the salad bar at your grocery store...mine usually has chopped chicken, sliced onions and cut strawberries. Rotisserie chicken is also an option, just cut the breasts off in large pieces and chop. Easy, fast! Everyone loves this salad!
Patatas Bravas Shakshuka
From one delicious dish to the next...these leftovers were just as good as the first time in a shakshuka-like makeover! We made a double batch of Patatas Bravas for our @curatetapasbar inspired tapas night last week, and used the leftovers to create this delicious breakfast.
First you'll need to make your potatas bravas, if you haven't already (for the patatas bravas recipe we used click here). I filled my cast iron skillet with the leftover potatoes (one layer) and sauce (about 1-1/2cups), and set the heat to medium. Once heated through, I gently cracked 4 eggs into the pan and nestled them into the sauce and potatoes. Here you could cover the pan and cook on low for about 10 minutes, or place uncovered in a 375 degree oven for about the same amount of time, or until eggs are set. Once done, I drizzled with aioli and sprinkled some Aleppo pepper and freshly chopped parsley. This would be a fabulous brunch dish, and you could easily fit more eggs to stretch it. Put this on your menu... you won’t regret it!
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Here are a few tips for the original Patatas Bravas recipe which came from @thedefineddish : 1) I parboiled my potatoes for about 5 minutes then thoroughly dried them before roasting, I find this results in crispier potatoes. 2) If you want crispy potatoes, don’t crowd your pan! Spread them out, give them room and use a bigger baking sheet if you have to. 3) If you like a bit more heat, I would add some chili pepper flakes when blending up the sauce. This is a keeper of a recipe...make it for sure!!
Fried Egg & Smashed Avo Sweet Potato Toast
“Everything in moderation. Except avocado.”
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Umm… can you tell we are addicted to sweet potato toast yet? Today’s toppings are smashed avocado, a “fried” egg, and Trader Joe’s Everything But the Bagel seasoning. Seriously, if you haven’t tried this gluten free version of regular toast, what are you doing with your life!?
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We’ve posted about this before but there are various ways you can go about cooking your sweet potato toast. First off, some stores sell already-perfectly-sliced sweet potatoes which saves you a lot of work. Cutting the sweet potatoes into perfect toast slices is the hardest part, so if you can find them already cut in your grocery store, it’s worth the extra money.
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Once slices are cut, you can either toast them several times in the toaster, or what I do is bake lots of slices in the oven on 400º, flipping halfway through, and then transfer them to the fridge/freezer, so I only have to put them in the toaster for one round throughout the week.
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However you decide to make sweet potato toast, and whatever toppings you decide to use, it’s imperative that you try it! Tag us & let us know what toppings you go with!
Healthy Sloppy Joe's
"Planning is bringing the future into the present so that you can do something about it now." ~Alan Lakein
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I like to keep our weekly meals simple. And if I can cook once and expand it to 2 meals then I’m a happy camper. Here I’m cooking 2 lbs of meat, seasoning it lightly, putting half aside for later in the week (in the freezer) and adding a sauce for this meal. This batch is similar to old school sloppy joe’s, with the same convenience but none of the junk. My version is also whole30 compliant since I used @tessemaes bbq sauce and ketchup.
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I started by browning 2 lbs of meat and added 1 tsp each of garlic powder, onion powder and salt and ½ tsp of aleppo pepper (chili powder would work too). Once that was cooked through I removed half of the meat and set it aside to cool (then transferred it to a freezer bag), and also drained off most of the fat. With the meat pushed to the side, I then added a handful of finely chopped onion and pepper and 2 cloves of garlic (minced), and cooked through for about 1 ½ -2 minutes, then incorporated it into the meat. I then mixed ¼ c bbq sauce with 2 T ketchup and 1 tsp coconut aminos and poured over the meat mixture and stirred until the meat was fully coated, for a more "saucy" mixture, just double the sauce. I served mine over a baked sweet potato that I had from the freezer, kids had tots and a big salad rounded out the meal. Fast, easy and a big hit with the family. And I've got another pound of meat ready to go later in the week...I'm thinking taco bowls or maybe stuffed zucchini boats!
Spanish Tapas Appetizers
This Spanish tapas dinner was inspired by one of our favorite local restaurants. We served up a couple of our favorite dishes we never miss when dining there: Patatas Bravas (potatoes with a spicy tomato sauce) and Gambas Al Ajillo (garlic shrimp), along with some olives, marcona almonds, manchego cheese, Olli Salumeria chorizo and some herbed bread.
This Spanish tapas dinner was inspired by one of our favorite local restaurants here in Asheville, NC: Cúrate. We served up a couple of our favorite dishes we never miss when dining there: Patatas Bravas (potatoes with a spicy tomato sauce) and Gambas Al Ajillo (garlic shrimp), along with some olives, marcona almonds, manchego cheese, Olli Salumeria chorizo and some herbed bread. We also enjoyed some Spanish wines that the folks at Table Wine recommended to us (great picks, thanks!). It was a fun evening enjoying delicious food, wine, and great company!
For the Patatas Bravas:
We used a recipe that came from Alex of The Defined Dish. The normally fried dish gets a healthier makeover by roasting the potatoes instead and omitting any sugar in the tomato/paprika sauce. You can find the recipe here.
For the Gambas Al Ajillo:
This recipe came from Genius Kitchen, and this will be my go to recipe when making shrimp. It is simple, fool proof, and delicious! You can find the recipe here.
Wine:
With these Spanish tapas, we suggest pairing a refreshing white wine or a tempranillo. The Bodegas Ostatu was a great refreshing white that complemented the tapas perfectly. Light and zesty with a little effervescence. The Bodegas Luberri tempranillo also paired quite well… very easy to drink, smooth and didn’t compete with the bold flavors of the food. Light spice and a great value.
Chicken Avocado BLT Wrap with Chipotle Mayo
“We don’t have any vegetable jokes so if you do lettuce know.”
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This Chicken Avocado BLT Wrap with chipotle mayo was the clean, paleo lunch I was craving today. All I did was grab a big romaine lettuce leaf and topped it with sliced chicken, 1/2 a small avocado, and a slice of cooked bacon and tomato. Then I drizzled some chipotle mayo (@primalkitchenfoods mayo mixed with some chipotle spice, a squeeze of lemon, and a pinch of garlic & onion powder), wrapped it up like a burrito, and cut it in half. This is a satisfying yet healthy meal that will not disappoint! I’m thinking next time I might add some @whole30recipes fries to go with it! 😋
The Best Slow Cooked Pork
“If it ain’t broke, don’t fix it.” ~T. Bert Lance
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Here is the process I use for slow cooked pork. Every. Single. Time. Whether I am making it mexican style or for barbecue, it’s the same. Once upon a time I thought you had to add a bunch of “stuff” to make it the best it could be and I might have even gone through a phase of cutting off the excess fat. 😱 But really the star is the meat, so the only thing it really needs is time.
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The process starts the night before you want to serve. I used a Boston Butt cut of pork from @hickorynutgap and rubbed the whole thing with a simple dry rub of spices (garlic powder, onion powder, salt, pepper, chili powder), then I put the meat in the crockpot, fat side up, turn the slow cooker to low and walk away. The next morning it is already falling apart and has created its own sauce, so I shred the whole thing so the meat is spread evenly across the bottom of the slow cooker. I then drizzle maple syrup over all of it, turn the heat down to warm and leave it be. By dinner time the top and edges are caramelized so you’ve got a mix of super tender meat with just the right amount of crispy bits. Might be one of my family’s favorite meals.
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For this batch, I topped a charred @sietefoods tortilla with a kale chiffonade dressed lightly with lime juice, oil and s&p, then added pork, julienned radish, red peppers and onions, sprinkled with finely diced jalapeño and drizzled with a simple avocado crema and my favorite @cholulahotsauce sauce, chili garlic. Lime slices for an extra squeeze. Dig in and enjoy!