Pulled Pork Carnitas

One of the things that I love to be challenged with when following a Nutrition Plan is finding new recipes ... I am always looking for quick and simple.. the misconception that so many people has is that eating a Healthy Lifestyle is all about bland tasteless food... I will be honest and tell you that I have experienced with MORE spices while changing my eating habits than I ever did before.. and Healthy Food tastes amazing !! 

These were part of the WHOLE 30 plan that I followed and let me tell you... They were a Family Favorite !! Leftovers were even eaten !! 




Ingredients: 

• 1 1/2 Tablespoons Salt (I use Pink Himalayan) 
• 1 teaspoon black pepper
• 2 pounds pork butt, cut into 4 inch cubes
• 2 Tablespoons cooking fat (I use GHEE)
• 1/2 Medium Onion roughly chopped
• 3 cloves minced garlic
• 1 teaspoon chili powder
• 1/4 teaspoon ground cinnamon
• 1/4 cup sliced green onions
• 1 cup of water 
• Juice of 1/2 lime 

I did this in a crock pot and it was super easy ! 

Directions:
1. Mix 1 Tablespoon of the sat and and pepper in a bowl. Use to season the pork butt evenly.

2. In a pot melt the cooking fat, add the onion and cook until translucent 4- 5 minutes. Add the garlic and cook stirring vigorously to prevent burning, until aromatic about 1 minute. 

3. Add the cinnamon and chili powder to the water.

4. Add the onion mixture to the bottom of the crockpot. 

5. Add the pork butt to the crock pot

6. Cover the pork with the water mixture. 

7. Set the slow cooker to low and cook for 8-10 hours

Add the Green Onion and Lime Juice before serving

Note: Pork Butt is the most common cut used for pulled pork because it is marbled with flavor- enhancing fat. It is also known as Boston Butt, Boston Shoulder, and Pork Shoulder Roast. If you get a cut with the bone, throw it in the pot with the meat and let the nutrients and fat from the bone infuse your carnitas. 

Turn your Pork Carnitas into a taco salad by serving over crisp green along with Salsa and Guacamole.. 

My kids added some BBQ sauce and put them on buns as sliders.

Recipe Source:Whole30

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Turkey & Sweet Potato Hash

You want simple easy and tasty ?? This is it ! 
I love one skillet meals ! This was one of the recipes that came with the Country Heat workout. 

Its all about balance.. You have Protein, Veggies and Carbs all in one dish !!

Serves 4 
3/4 Cup Servings

Ingredients:

• 2 tsp. olive oil
• 1 medium onion chopped
• 1 medium green bell pepper, chopped
• 2 medium sweet potatoes, peeled, chopped
• 1 lb. raw ground 93% lean turkey breast
• 2 cloves garlic, finely chopped
• 1½ tsp. finely chopped fresh thyme (or ½ tsp. dried thyme)
• Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)

Instructions:

1. Heat oil in medium skillet over medium-high heat.

2. Add onion, bell pepper, and sweet potatoes; cook, stirring frequently, for 8 to 10 minutes, or until onion is translucent and sweet potato is tender-crisp.

3. Add turkey; cook, stirring frequently, for 5 to 6 minutes, or until turkey is cooked through and sweet potato is soft.

4. Add garlic and thyme. Season with salt (if desired) and pepper (if desired); cook, stirring frequently, for 1 minute.

Container Equivalents (per serving, per Country Heat nutrition guide): 

½ GREEN, 1 YELLOW , 1  RED , ½ teaspoon

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Butternut Squash Soup : Whole30

In the Fall and Winter we CRAVE COMFORT FOOD ! While I am not big on soups, I will be honest - this one was getting some pretty amazing reviews by some of my health and fitness friends and I had to give it a try -- Really WHY not !! You never know what AMAZING Foods you could be missing if you don't open up to try new things! 

CREDIT for this recipe goes to WHOLE30! 

Ingredients 

3 tablespoons coconut oil or Ghee
1/2 cup diced onion
3 cups of diced, seeded, peeled, butternut squash **
2  cloves garlic
1/2 teaspoon ginger *optional
4 cups chicken broth
1 teaspoon salt
1/2 teaspoon black pepper
**TIP:  You can purchase diced squash at most grocery stores. I find this saves a lot of time! 

Directions:

In a large pot melt the coconut oil, add onion until golden brown. Then add squash, garlic and ginger* until the garlic becomes aromatic.

Add the chicken broth and bring to a boil over high heat.

Boil until butternut is soft (about 10 minutes). Remove from heat.

In one or two batches transfer soup to food processor until smooth.

Return to pot and heat over medium-high heat until it thickens.

Season with salt and pepper.


NOTE: To make this a complete meal you can add some cooked chicken scallops.  You can also add spinach for additional greens.  I prefer to process the spinach but you can also add it the last 3 minutes of cooking.