Pulled Pork Chile Verde

Last week we shared our carnitas stuffed sweet potatoes recipe and everyone has been loving it so much that we wanted to share another favorite! This recipe is just as simple (crock pot for the win) and is also super versatile. Our favorite way to eat pulled pork chile verde is in tacos or stuffed into a perfectly ripe avocado. Sometimes we make burrito bowls using romaine and rice as a base. Add greek yogurt or sour cream on top if you can tolerate dairy. YUM!

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Prep time: 15 minutes | Cook time: 8 hours | Total time: 8 hours 15 minutes | Serves: 4- 6

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Ingredients 

• 1 cup chicken bone broth 
• Juice from one lime
• Zest from one lime (about 1 tsp)
• 1 medium onion, chopped
• 6 large garlic cloves, minced 
• 1 jalapeno, seeded & chopped
• 2 poblano peppers, seeded & chopped 
• 1 lb tomatillos, husked & quartered
• 3- 3.5 lbs pork butt or shoulder
• 2 tsp sea salt
• 1 tsp ground black pepper
• 1 TBSP ground cumin
• 1 tsp dried oregano
• 1/2 cup fresh cilantro, roughly chopped
• optional toppings: fresh cilantro, red onion, plain greek yogurt or sour cream.

Method

1. Lightly grease crock pot with coconut oil. Set temperature to low.
2. Pour chicken broth, lime juice, and zest into the crock pot. Add onion, garlic, jalapeno, poblano peppers, and tomatillos. 
3. Season both sides of the pork with salt, pepper, cumin, and oregano. Place on top of the onion, pepper, and broth mixture in the crock pot. 
4. Put the lid on the crock pot and let cook for 8 hours on low. 
5. Turn the crock pot off after 8 hours. Remove the pork and place in a large dish. Use a fork to shred the pork. Leave the liquid and peppers in the crock pot until the next step. 
6. Pour the liquid and ingredients from the crock pot into a blender. Add 1/2 cup of fresh cilantro. Blend until it resembles a smooth salsa. Stir  1- 2 cups of the salsa into the pulled pork. 
7. Slice an avocado in half lengthwise and discard the pit. Stuff the pulled pork chile verde into each half of the avocado. Top with more fresh cilantro, sour cream, greek yogurt, red onion, or eat as is- Enjoy!

Delicata Squash & Kale Salad With Maple-Walnut Vinaigrette

Is there a better season than fall? I'm convinced that fall is the only season I need in my life. Sweaters, squash, and everything good happens this time of year. Spring is pretty great too, but I would gladly trade summer or winter for a few more months of fall.

Before I share the ingredients with you, I have to be honest here. I am not a big kale lover. We used to avoid it but I've learned a few tricks to make it more enjoyable. YES, kale can actually taste good and you don't have to chew the same bite for hours. Here are 3 tips to make your kale salad go from dull to delicious. 

1. Chop it up into small pieces and cut the ribs out of the leaves. 
2. Use a nut-based dressing (like I use in this recipe). I've learned that thicker vinaigrettes stick better while lighter vinaigrettes slide right off the leaves.
3. Apply the dressing 30 minutes before you eat the salad. If you're really ambitious, you can even massage the dressing into the leaves.

If you try that and you still don't like kale, try cooking it down a little first... If all else fails, add bacon.

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Prep time: 10 minutes | Cook time: 20- 30 minutes | Total time: 40 minutes | Serves: 4

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For The Salad 

• 1 delicata squash, seeds removed
• 1/2 cup fresh cranberries (can use 1/4 cup of dried cranberries if you want to skip this step and toss the craisins in at the end)
• 2 TBSP EVOO
• Salt and pepper 
• 1 bunch lacinato kale, washed, ribs removed, & leaves chopped
• 4 oz goat cheese, crumbled 

For The dressing

• 1/2 cup walnut pieces 
• 1/4 cup pure maple syrup 
• 1/4 cup apple cider vinegar 
• 1 whole garlic clove 
• 2 TBSP EVOO
• Salt and pepper to taste

Method 

1. Preheat oven to 400. Cut the ends off the squash (so you have a flat surface and can stand it up). Slice the squash down the center lengthwise. Remove the seeds/pulp. Cut the squash into half inch thick halfmoons. 
2. Toss the squash pieces and 1/2 cup fresh cranberries in 2 TBSP olive oil. Place in a single layer on a large baking sheet. Sprinkle salt and pepper over the squash. Put in the oven for 20- 30 minutes or until the squash is tender and golden. While the squash is baking, begin the next steps. 
3. Wash the kale. Cut the ribs out of the leaves. Chop the leaves into small pieces and place in a large salad bowl. Set aside.
4. Blend walnuts, maple syrup, apple cider vinegar, and garlic clove in a blender or food processor for 30 seconds- 1 minute. Stir olive oil, salt, and pepper in by hand until combined. Pour desired amount of dressing in the bowl of kale and toss together. I think it's better to go heavy on the dressing! Store leftover dressing in the refrigerator though you'll probably want to add more dressing once you add the other ingredients to the salad. 
5. At this point the squash should be finished baking. Remove from the oven and add the squash and cranberries to the kale salad. Crumble goat cheese into the salad bowl. Add 1/4 cup craisins If you didn't use fresh cranberries. Gently toss ingredients together. Stir in more dressing if desired.
6. Serve and enjoy!

Healthy Italian Sausage Pasta

When you think of pasta you probably don't think "healthy." Most pasta dishes don't fall in the super-food category, but meat and veggie based sauces like this one are not all that bad either! We always cook our noodles in bone broth and that makes this recipe unique. You're adding lots of flavor but also protein and other essential nutrients. Bone broth and veggies make this pasta satiating and you won't need a heaping bowl of noodles to feel full. If you like a little spiciness, dice up 1/2 a jalapeno (remove the seeds) and chop 1/2 a red bell pepper. Add the jalapeno and bell pepper when you add the onions in the recipe. Brian loves spicy food so I even buy hot Italian sausage! Either mild or spicy, this sausage pasta is the perfect quick winter dinner idea!

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Prep time: 5 minutes | Cook time: 15 minutes | Total time: 20 minutes | Serves: 2-4

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Ingredients 

• 16.9 oz beef bone broth 
• 2 cups macaroni or rigatoni noodles- any noodle with rigid edges 
• 1/2 cup carrots, minced (1 large carrot stick)
• EVOO
• 6 large cloves, minced
• 1/2 medium yellow onion, diced
• 1 lb Italian  sausage
• 14 oz can diced fire roasted tomatoes
• 14 oz tomato sauce
• 1/2 tsp dried basil
• 1/2 tsp dried Italian seasoning
• Salt and pepper to taste
• 2 big handfuls of spinach, roughly chopped 
• Parmesan cheese and parsley for topping, optional

Method

1. Bring bone broth to boil. Add noodles and let cook based on the instructions on the noodle packaging (usually 5-8 minutes). 
2. While the noodles are cooking, peel one carrot stick and place in a blender. Pulse until the carrot is minced. One carrot stick equals around 1/2 cup. Place minced carrot in a large skillet with a light drizzle of EVOO. 
3. Mince 6 large garlic cloves and dice 1/2 a yellow onion. Add to the skillet and turn heat to medium. 
4. Add the sausage to the ingredients in the skillet and saute everything together, breaking up the meat as you go. Cook until the sausage is browned and the onions and garlic are tender and translucent- about 8 minutes.
5. The noodles should have absorbed all the broth at this point and should not need to be drained. If there is any excess liquid do not drain it. Remove the noodles from heat and set aside for the next step. 
6. Once the sausage is browned, turn the heat to medium low and add the fire roasted tomatoes, tomato sauce, herbs, and spinach. Let simmer for 2- 3 minutes, stirring occasionally. 
7. Add the noodles and any excess liquid to the skillet and stir ingredients together. My sauce was thick at this point and didn't need to simmer any longer. 
8. Garnish with fresh parmesan and parsley. Serve hot and enjoy!

Autumn Harvest Stuffed Acorn Squash

The holidays are approaching quickly and we are working on sharing as many healthy recipes as possible! This acorn squash would be a great Thanksgiving side dish or simply enjoy for dinner on a cold fall day. It brings out the best flavors of the season: fresh cranberries, pecans, and acorn squash. If you're making this for Thanksgiving, there are a few steps you can do the night before to save time. I would make the stuffing the day before and only bake the squash on Thanksgiving day. After the squash is cooked, add the stuffing and toss it back in the oven to reheat. This will save time as well as dishes! 

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Prep time: 5 minutes | Cook time: 45 minutes | Total time: 50 minutes | Serves: 4 

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Ingredients 

• 2 acorn squash
• 2 cups chicken stock
• 1 bay leaf
• 1/2 tsp celery salt
• 1/2 tsp ground sage 
• 1/2 tsp thyme 
• 1 tsp dijon mustard 
• 1 cup wild rice
• 4 slices of bacon 
• 3 garlic cloves, minced 
• 8 oz baby bella mushrooms, sliced
• 1/2 cup fresh cranberries 
• 1/2 cup pecans or walnuts 
• salt and pepper to taste
• 1/2 tsp parsley flakes

Method 

1. Bring chicken stock, bay leaf, celery salt, sage, thyme, mustard, and rice to a boil. Once the liquid is boiling, turn the heat to low and cover. Let cook for 40-45 minutes or until all the liquid has been absorbed and the rice is tender. Continue with the next steps while the rice cooks.
2. Preheat the oven to 425. Cut the acorn squash in half lengthwise. Spoon out the seeds; discard. Lightly coat the squash in EVOO and place in a baking dish. Put in the oven and bake for 30-40 minutes or until the squash is golden and a fork easily inserts into the flesh of the squash (not through the skin side). 
3. Meanwhile, cook the bacon in a large skillet. Once the bacon is browned, remove from the skillet and place on a paper towel to absorb excess grease. Save the grease in the skillet for the next step. 
4. Add mushrooms and garlic to the greased skillet. Cook over medium heat for 3 minutes then add the cranberries and pecans. Cook for an additional 5- 8 minutes until the cranberries have popped and the mushrooms are tender. Remove from heat. 
5. At this point the rice and squash should be cooked. Remove the bay leaf and fluff the rice with a fork. Mix the ingredients from the skillet into the rice to make the stuffing for the squash. Stir in salt and pepper to taste. 
6. Remove the squash from the oven and scoop the stuffing into the squash cavities until full. You should be able to get 3 large serving spoonfuls of stuffing into each 1/2 of squash. As you can see in the photo below, the rice is sticky and packs together nicely. 
7. Sprinkle dried parsley flakes or fresh parsley over the top and serve immediately. Enjoy! 

More Fall Recipes!

Cranberry Cleanser Smoothie

Apple, Sausage, & Herb Stuffed Squash

Hormone Balancing Hot Cocoa

EASY Gingerbread Granola

Roasted Cauliflower Soup With Leek, Fennel, & Garlic

I'm absolutely in love with how versatile this recipe is! It makes a great soup and salad combination for lunch, or main dish if paired with something like scallops, bacon, or sausage. You could make this on your meal prep day and portion it out for lunches if you are an avid meal prepper. I don't think it's filling enough alone so definitely plan to eat something with it. Who would complain about a side of bacon for lunch or dinner anyway?

 This soup is rich, creamy, and bursting with rustic flavors. It can easily be made vegan by using vegetable stock instead of chicken stock. Either way, you'll taste lots of garlic and a hint of fennel and thyme. The best part is it only takes 30 minutes from start to finish. That's definitely important to me as a full time working mama!

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Prep time: 10 minutes | Cook time: 20 minutes | Total: 30 minutes | Serves: 4

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Ingredients 

• 1 large head of cauliflower, chopped into florets
• 4- 6 large garlic cloves, smashed 
• 2 stalks of leek, white and light green parts only
• 2 stalks of fennel, white and light green parts only
• 4 small- medium russet potatoes, cut into quarters 
• Drizzle of olive oil 
• 1 tsp fresh thyme leaves
• 1 tsp sea salt 
• pepper to taste 
• 3 cups chicken or vegetable stock 

Method 

1. Preheat oven to 425
2. While the oven is preheating, cut the cauliflower into florets. Place on a large rimmed baking sheet. Smash the garlic cloves and add to the cauliflower on the baking sheet.
3. Wash and scrub the dirt off the leeks and fennel. Cut the white and light green parts into large chunks. Wash and peel the potatoes then cut into quarters. Place everything on the baking sheet. 
4. Drizzle EVOO over the ingredients on the baking sheet, then use your hands or a brush to evenly coat everything with oil. Place in the oven to roast for 10 minutes. 
5. While that is roasting, pour 3 cups of chicken stock into a medium pot over medium low heat.
6. After 10 minutes of roasting, remove the baking sheet and carefully dump everything off the sheet into the pot of chicken stock. Turn the heat to medium. Add fresh thyme, salt, and pepper to the pot. Let everything cook for an additional 5-7 minutes or until the veggies are fork-tender. 
7. Pour all the ingredients from the pot into a vitamix or ninja and blend for 30 seconds or until smooth and creamy. 
8. Pour the soup into individual bowls and garnish with fresh cracked pepper- enjoy!

Notes 

• We thought this paired well with garlic + butter seared scallops (recipe coming soon). This would also go great with bacon or sausage.

More Recipes! 

Easy + Healthy Chili

Mediterranean Lettuce Wraps

Slow Cooker Chicken Tacos

Sausage, Apple, & Herb Stuffed Squash

Sausage, apple, & herb stuffed squash

My childhood best friend finally moved back home (yay). She still lives 2 hours away from me but that's much better than 2 states away! She came over for a visit today and I knew I had to make something delicious and healthy for her. Last weekend one of my other best friends got married, and since I was in her wedding, a lot of my time was happily focused on her. I haven't really made a menu plan for this week or even gone to the store, so this recipe was kind of a product of "what's left in the fridge that I can toss together for a meal?" All the ingredients came together perfectly and the result was even blog-worthy. This recipe would be great for fall... If you have leftover cranberries you could add them and use this sausage stuffing with butternut squash- yum! This recipe is definitely versatile!

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Prep time: 10 minutes | Cook time: 40 minutes | Total time: 50 minutes

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Ingredient

• drizzle EVOO
• 2 Squash (delicata or acorn)
• 2 TBSP butter or ghee
• 1 small- medium yellow onion, sliced
• 1 carrot stick, diced (equals about 1/2 a cup)
• 1 stalk of celery, diced (equals about 1/2 a cup)
• 4 large garlic cloves, minced (equals 1 TBSP)
• 1 lb Italian sausage
• 3 cups fresh spinach
• 1 small- medium apple, cored & diced
• 2 TBSP fresh herbs (rosemary, thyme, sage, or basil)
• 1 tsp salt and pepper

Method

1. Preheat the oven to 400. Drizzle a little EVOO on a baking sheet, set aside. Cut the squash in half lengthwise. Scoop out the seeds and discard them. Place the squash flesh side down on the oiled baking sheet. Put the squash in the oven on the center rack to cook for 25- 35 minutes.
2. While the squash is cooking, melt 2 TBSP of butter in a large skillet over medium low heat. While the butter is melting, slice the onion, mince the garlic, and dice the carrot, celery, and apple. Add the onions, garlic, carrot, and celery to the skillet and let cook for 15 minutes, stirring every 3- 5 minutes to prevent burning. Set the diced apple aside until step #4. 
3. Add the sausage to the skillet and turn the heat up to medium. Break the sausage up as it cooks for 5 minutes. 
4. Add the apple after 5 minutes of sauteing the sausage. Stir in your choice of fresh herbs (I typically use rosemary and one other herb, you can use dried herbs if you would like). Saute ingredients for another 5 minutes
5. Remove the skillet from heat and stir in fresh spinach- let that sit for the next step.
6. At this point, the squash should be fork tender and ready to take out of the oven. Flip the squash so the flesh side is facing up. With a slotted spoon, scoop out the sausage/veggie stuffing and fill the cavities of the squash. Fill each half of the squash until the sausage stuffing is gone. 
7. Turn the broiler on and place the stuffed squash back into the oven. Let broil for a few minutes until everything is golden and crisp. Do not let it burn!
8. Remove from the oven and enjoy.

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