Pork and Sweet Potato Hash

Pork and Sweet Potato Hash

Happy Independence Day! I’m so excited for this long weekend! What are your holiday plans? Barbecuing, swimming, biking or watching fireworks displays? I’m hoping to partake in a bit of everything this weekend. San Antonio has several July Fourth festivities going on all over the city, I just hope the rain doesn’t ruin them!

Pork and Sweet Potato

If you plan on escaping the heat this weekend and forgoing the barbecue pit, try my super simple Slow Cooked Pork Carnitas. The best part of making these carnitas is that there’s always leftovers for breakfast! Pork and sweet potatoes are wonderful together. Add a bit of onions and top it with an egg and you have a delicious, beautiful meal.

Pork and Sweet Potato Hash
Makes 2 servings

3/4 cup leftover slow cooked pork
1 large sweet potato, diced
1/4 of a sweet onion, chopped
2 tbsp EVOO
Salt and pepper to taste
Optional: Sunny-side up eggs and scallions for garnish

1. Add EVOO to a pan and turn on heat to medium-high.
2. Carefully add sweet potatoes and onions to the pan. Cover and cook for 15 minutes, tossing every 5 minutes, until potatoes are cooked.
3. Stir in pork and cook for 2 minutes until pork is heated. Add salt and pepper to taste.
4. Serve with a sunny-side up egg and scallions.



Cilantro Lime Cauliflower Rice

Cilantro lime cauliflower rice

Summer is always a very busy time for me with out of town family visits and trips, so it’s really nice when I get to spend an entire weekend at home doing nothing. This past weekend I spent my time binge-watching House of Cards and old movies on Netflix. It was awesome. I also made this amazing cilantro lime cauliflower rice. 😀

Makes 4-5 Servings

1 head of cauliflower
2 tbsp unsalted grass-fed butter
2 cloves of garlic, minced
1 cup cilantro
1 lime
1 cup no salt or low sodium chicken broth
1 tsp salt
1/2 tsp black pepper

1. Remove stems and leaves of cauliflower and cut florets into large pieces. Grate the florets by hand with a box grater.
2. Add butter to a pan and turn on heat to medium. Stir in garlic and cook for one minute.
3. Add in cauliflower and chicken broth. Cover and lower heat to medium-high and cook for 10 minutes.
4. Stir in cilantro, salt, pepper and lime juice and turn off heat.


Oven Baked St. Louis Style Ribs

Oven Baked St. Louis Ribs

I can’t believe we’re already in June and Father’s Day and Fourth of July are just around the corner! I’m so excited to share the perfect ribs recipe for any summer holiday. I must admit, this is my husband’s recipe for ribs and I absolutely love it when he makes them. These fall off the bone ribs are so juicy and tender with the perfect amount of sweet and spicy flavors, there is no need for bbq sauce. These ribs will fool anyone into thinking you spent hours marinating the meat and barbecuing outside on the grill. We like to eat ours with a side of baked sweet potatoes, roasted broccoli, salad or coleslaw. Enjoy!!

Oven Baked St. Louis Style Ribs
Makes about 8 servings

Rack of St. Louis style pork ribs (about 4 lbs)
4 tbsp organic coconut sugar
4 tbsp coarsely ground black pepper
3 tbsp sea salt

Ribs seasoning mixture

1. Preheat the oven to 300 degrees and line a baking sheet with 2 pieces of foil (shiny side facing up).
2. Peel off the tough membrane that is on the bony side of the ribs.
3. Combine sugar, pepper and salt in a bowl. Apply seasoning mixture to each side of the ribs.
4. Lay ribs meat side down on foil lined baking sheet and cover completely with 2 pieces of foil (shiny side facing down). Crimp the edges of the foil tightly around the ribs.
5. Place in oven and cook for 2 hours and 45 minutes.
6. Remove from oven and turn oven setting to broil.
7. Remove foil and ribs from baking sheet and cut ribs into your desired serving size (about 2 ribs per serving).
8. Line baking sheet with a clean piece of foil and transfer the ribs back to the baking sheet.
9. Broil in oven for 3 minutes. Remove ribs from oven, carefully turn them over and repeat on other side. Ribs should be slightly crispy on the outside and tender on the inside when done.


Beef Stew Over Mashed Cauliflower

Beef stew over mashed cauliflower

One of my guilty pleasures is watching hours and hours of the Food Network every week. On nights when I’m home alone, I can watch several Chopped episodes back to back. My poor husband is not a fan of cooking shows, but tolerates my crazy cooking show marathons because he knows I get great ideas and inspiration from them. One of my favorite shows to watch on weekend mornings (while my husband is still sleeping) is the Pioneer Woman. She’s so awesome and always has great ideas. One of my favorite meals from the Pioneer Woman is her Sunday Night Stew. Her delicious recipe inspired me to create a paleo version of beef stew. This hearty stew is definitely a crowd pleaser with it’s tender meat, veggies and gravy all poured over creamy mashed cauliflower. My favorite way to make mashed cauliflower is to not mash it at all. I much prefer the creamy consistency I get when I purée the cauliflower with a bit of EVOO.

Beef Stew Over Mashed Cauliflower (stew recipe adapted from the Pioneer Woman)
Makes about 8 servings

Ingredients for stew:
1 1/2 – 2 lbs beef stew meat
1 medium onion, diced
3 cloves garlic, minced
4 carrots, peeled and diced
3 turnips, peeled and diced
3 tbsp EVOO
4 cups low sodium or no salt beef broth
4 ounces tomato paste
5 dashes of raw coconut aminos
1/2 tsp raw honey
Salt and pepper
Fresh Italian parsley for garnish

Ingredients for mashed cauliflower:
1 1/2 bags of frozen cauliflower florets (24 oz)
1 tsp EVOO
1/4 tsp dried thyme
1/4 tsp dried oregano
Salt and pepper

1. Add EVOO to a large pot and turn heat to medium-high. Salt and pepper meat and add to the pot.
2. Cook meat on all sides until it turns a nice brown, about 4 minutes. You may need to do this in batches. Remove meat to a plate and set aside.
3. In the same pot with the leftover meat juice, add onions and garlic and cook them for about 2-3 minutes until they get soft.
4. Stir in tomato paste and cook for an additional 2 minutes.
5. Pour in beef broth and add the coconut aminos and honey. Add the meat back to the pot, stir everything to combine, cover pot, reduce heat to low and simmer for 1 1/2 hours.
6. While stew is simmering, add cauliflower to a pot of boiling water and cook for 15 minutes until cauliflower is very tender. Drain cauliflower and add to a blender with EVOO and purée for a few seconds (you may need to do this in batches). Don’t purée for too long or you’ll end up with cauliflower soup! 😉 Add thyme, oregano, salt and pepper and stir to combine. Set aside.
7. After 1 1/2 hours, add the carrots and turnips to the pot and simmer for an additional 45 minutes until vegetables are tender.
8. After 45 minutes, taste the stew and add salt and pepper if needed.
9. Serve stew in a bowl over mashed cauliflower and sprinkle with fresh parsley.


Mexican Shrimp Cocktail

Mexican shrimp cocktail

Happy Cinco de Mayo! Whether you celebrate this holiday or are just in the mood for a light, spring meal, you should absolutely make this shrimp cocktail tonight. It tastes exceptionally great with a side of extra avocado and plantain chips. 😀

Mexican Shrimp Cocktail
Makes about 8 servings

1 lb cooked shrimp (tail off), peeled and deveined
1/2 medium red onion, diced
1 medium cucumber, peeled and diced
1/2 cup cilantro, chopped
1 jalapeno, deseeded and diced
1 large avocado, cubed
1 14.5 oz can organic diced tomatoes
1 cup organic tomato sauce
1-2 tbsp Tabasco hot sauce
Juice of 1 lime
Salt and black pepper

1. Roughly cut half of the shrimp and leave the other half whole. Combine everything in a large bowl and add salt and pepper to taste.
2. Chill in the refrigerator for an hour before serving.