Just in case you didn’t believe me…

I finally figured out how to get my iPhone photos onto the Chromebook- so here’s a picture of that pulled pork that I was talking up a few days ago. I think you’ll see that I wasn’t making up how awesome it was.

Just out of the oven...

Just out of the oven…

And after the "pulling". So, so delicious.

And after the “pulling”. So, so delicious.

Believe me when I tell you that, even without BBQ sauce, this pork was one of the best things I’ve eaten in my 39 years on this planet. I even had it with veggies and eggs for breakfast the next day. I put the recipe back up under “Related Articles” in case you didn’t want to scroll back through the other posts to look for it. Gawd, I need to make this again, probably this weekend. Have a great night, lovelies!


Veggie “Pancakes”

It’s another recipe with no pictures; sorry about that. But I can promise you these are also delicious, and would be great as the base for a Paleo Eggs Benedict, or a sandwich- maybe a BLT? Anywho, I like these for breakfast with eggs and some kind of meat (spicy chicken Andouille sausage!) on the side.

Zucchini, Sweet Potato and Kale “Pancakes” – makes 8-10 pancakes, depending on size

2 zucchini

1 medium sweet potato

2 cups baby kale, chard, or spinach (I’m a fan of Trader Joe’s Power to the Greens mix)

2 large eggs (pastured if possible)

1/2 cup almond flour

1/2 tsp kosher or sea salt

1 tsp. spices- totally up to you. I used Trader Joe’s 21 Seasoning Salute last time, but I’m going to try Zat’ar next time.

Coconut oil, for frying

1. Trim the stem and butt ends off the zucchini. Grate using a food processor (soooo much easier) or the large holes of a box grater. Place in colander in the sink, sprinkle with kosher salt, and let sit while you prepare the rest of the veggies.

2. Peel the sweet potato and grate using whichever method you choose. If you used the food processor, you don’t even need to clean the bowl out! Place in large mixing bowl.

3. Chop the greens finely; if you’re using the food processor, switch to the blade. Or hand-chop them. Nice and fine. Stick ’em in the bowl with the sweet potato.

4. Squeeze as much moisture from the zucchini as possible. It works well to place it in a kitchen towel and wring it out over the sink. Or just use your hands. Put those bad boys in the bowl with the other veggies.

5. Mix up the veggies until they’re pretty well incorporated. Add the eggs, almond flour, salt and seasoning. Mix up until its incorporated- use your hands for this one. I promise, it’s ok. James Beard praised hand-mixing as the best way to really get a feel for your food. It should be moist but not wet. If it feels too wet, throw another 1/4 cup of almond flour in. If it feels dry, put in another egg. It’s quite forgiving.

6. Heat oil over medium-high heat until shimmering. Measure out 1/4 cup of mixture and use your hands to pat it into a thin pancake. Fry on each side for 3 minutes or so. Repeat with the remaining mixture. I kept them warm in a 200 degree oven until they were all done. Serve in any way you can think of. Enjoy!

Paleo Sweet Potato and Beef Chili

I didn’t take pictures during, and the finished product is just kind of…brown with orange chunks, so no photo for you! But you should make this, it’s delicious! I may or may not have gone back for seconds. Just sayin’.

Paleo Sweet Potato and Beef Chili

serves 4-6

1.25# 85/15 grassfed ground beef

1# stew beef, cut into chunks

2 T coconut oil

1 medium onion, chipped

2 cloves garlic, peeled and diced

3 large carrots, cut into circles

3 celery stalks, chopped

2 medium sweet potatoes, peeled and cubed

1 28-oz. can diced tomatoes

2 cups water or stock

1 T chili powder

1 t oregano

1 t Penzey’s Arizona Dreaming seasoning, optional (I really, really like this stuff in chili)

1. Heat oil over medium heat in a large stockpot until shimmering. Brown ground beef, breaking it up as it’s cooking. Once it’s cooked, remove from pot, leaving drippings behind.

2. Season stew beef with salt and pepper. Add to pot, and brown on all sides. Remove from pot, leaving drippings behind.

3. Add onions, garlic, carrots, celery, chili powder, black pepper and oregano to the pot and saute until the onion is soft. Hell, let the veggies get a little caramelized; why not?

4. Add both the meats, the tomatoes, and the water/stock. Turn heat to medium-low, cover, and allow to simmer for 20 minutes. Add sweet potatoes and allow to simmer for 25 minutes or so, or until the veggies are soft and the beef chunks are tender. Ladle into bowls, Eat with gusto. Maybe have a salad, but that’s not necessary. And believe me when I tell you that this stuff is even better the next day, if it lasts that long.