Sweet Potato topped with Pulled Pork & Slaw.

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Whole30 prevails! I’ve been doing my best to keep our meal plan on the Whole30/Paleo train, and it really helps to have some resources that shed light on how to cook this way. I will probably do a second post on that since I have a lot to share in the resources department, but this particular recipe is a mesh of one from Danielle Walker’s new book, Eat What You Love and one from the Whole30 Slowcooker book. This meal is SO GOOD and seriously, it is super easy to make if you don’t make all the ingredients from scratch (which I don’t!) AND you can make this in the slowcooker or Instant Pot, and I’ll include instructions for both!

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Ingredients:
Slaw:
- 1 bag coleslaw or broccoli slaw
- 1 red onion, diced
- 1 cup Mayonnaise (I use this Primal Kitchen version because it is Whole30-Approved)
- 3 tbsp. Dijon mustard
- 2 tsp. apple cider vinegar
- 1 tsp. fresh squeezed lemon juice
- 1/2 tsp. celery seeds
- Salt and pepper, to taste
- diced green onion

Pork:
- 1 (4-lb.) boneless pork roast, shoulder or Boston butt
- 2 cups Chicken stock
- 2 cups BBQ Sauce (I love this Noble Made version)
- 3/4 cup hot sauce (I love this Noble Made version)
- 2 tbsp. apple cider vinegar
- 2 tbsp. paprika
- 1 tbsp. chili powder
- 1 tbsp. garlic powder
- 1 tbsp. dry mustard

Other:
- sweet potatoes (1/2 per person)
- diced cilantro
- sliced avocado

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Method:

1. First, cook the sweet potatoes! Pre-heat the oven at 400 degrees and cook the sweet potatoes on a baking sheet for 1 hour. Then set them aside to cool a bit.

2. While the sweet potatoes are cooking, prep the pulled pork. First, trim the fat off the meat. Cut the pork into 4-6 chunks and place in a a bowl. Add the paprika, chili powder, garlic powder, dry mustard and 2 tablespoons salt and toss to coat the meat well.

3. Pour the bone broth into the Instant Pot (here is the version I have and LOVE) and add the pork. Pour bbq sauce, hot sauce and apple cider vinegar over the meat. Secure the lid until it locks, select “pressure cook” and cook on high pressure for 40 minutes.

1. While the sweet potatoes and pork are cooking, prep the slaw! Chop the red onion thinly and toss in a bowl with the slaw. In another small bowl, combine the mayo, mustard, vinegar and lemon juice. Pour “sauce” over the slaw and toss until mixed well. Add celery seeds and toss a bit more. Refrigerate while you prepare the rest of the meal.

5. When the Instant Pot pressure cook is finished, quick release the pressure. Open the lid and remove the pork to shred the meat. Season with a bit of salt and pepper before serving.

6. To serve, layer 1/2 a sweet potato with pulled pork, coleslaw, sliced avocado, diced green onion and diced cilantro. Bon Appetit!

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A few notes:
- To make this in a slow cooker, increase the bone broth to 2.5 cups. Cover and cook for 8 hours on low, then finish the dish as directed.

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This is a great meal to serve a crowd. I recently served this when we had family in town and everyone was shocked at how healthy it was AND how good it tasted! It’s not often that you really strike the balance between those two worlds, health and happy flavors! This is SUCH a great recipe and I hope you love it!

White Pork Chili (a Whole30 Meal!)

Taken and slightly adapted from Danielle Walker's  Against All Grain Cookbook

Taken and slightly adapted from Danielle Walker's Against All Grain Cookbook

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This is my favorite recipe discovery from the past year. My sis-in-law Katie made this White Pork Chili for our family when I had just had Daxton, and it was the BEST thing to have during that cold month and newborn life. So I definitely associate this meal with feeling super loved and nourished. However, I happen to have a penchant for stews. I love one-pot meals, because they're so easy to make, and I especially love a hot bowl of soup. The original, paleo version of this recipe can be found in Danielle Walker's book, Against All Grain, however, I've changed it up to make this particular version Whole30-friendly. Don't let the lengthy ingredient list scare you - this stew is SO WORTH making. I promise you will love it. Omg I think I'm going to have to make more this week after drooling over these photos while I edited them.

Ingredients:
- 2 pork chops, grilled or oven-baked until medium done, cooled, and then diced
- 1 small jar tomatillo salsa
- 1/2 cup cashew butter
- 2 poblano peppers, deseeded and chopped
- 2 large sweet potatoes, diced
- 2 large zucchinni, diced
- 4 cups chicken stock
- 2 tbsp. olive oil
- 1 onion, chopped
- 2 tbsp. garlic, minced
- 2 tsp. ground oregano
- 2 tsp. turmeric
- 2 tsp. cumin
- 1 tsp. paprika
- salt and pepper to taste
- 1 tbsp. fresh squeezed lime juice
- 1 bunch fresh parsley, roughly chopped

Method:
1. Heat olive oil in a large stockpot over medium heat. Saute the onion and garlic together until soft and fragrant.
2. Add the peppers, sweet potatoes and all the spices and saute for another 5 minutes or so, until the vegetables are soft.
3. Pour in the chicken stock, then add the zucchini.
4. Add in the rest of the ingredients and cover the stockpot. Return every few minutes to stir, as the cashew butter will need to continuously mixed in.
5. Once the vegetables are soft and the pork is warmed all the way through, this is ready to eat!
6. Top each bowl with a handful of parsley and a fresh squeeze of lime.

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There you have it! This meal stand alone beautifully by itself. If you aren't doing Whole30, you can add a splash of white wine to the broth. You can also serve it with some delicious baked bread to sop up all the savory goodness. Oh gosh, this is SUCH a great winter stew, I hope you super love it! Let me know if you decide to make it! xx

Spaghetti Squash Spaghetti with Chicken-Herb Meatballs (Whole30 Compliant!)

This is my second time around doing Whole30, and I'm starting to get into the rhythm of cooking in this style of food AKA super insanely healthy. This spaghetti squash spaghetti is a great recipe because it's reeeeeeal yummy, ridiculously healthy and easy to prep. The key is to double (or triple!) the recipe to have leftovers for lunches or another dinner. Or make a ton of the meatballs and freeze a batch of them to have for another meal. This is a great family dinner!

Spaghetti Squash Ingredients:
- 1-2 Spaghetti Squash
- Olive Oil

Method:
1.) The easiest way to cook a spaghetti squash is to place the squash on a baking sheet and bake at 400 degrees for 30 minutes. Then rotate the squash, and bake for another 30 minutes. Once it's finished, slice the squash in half and scoop out the seeds and pulp.
2.) After scooping those out, use a fork to "fluff" the noodles out from the squash. Place these in a bowl and set aside.

Chicken-Herb Meatball Ingredients:
- 1 lb. ground chicken
- 1 egg, beaten
- 1/4 onion, diced
- 2 cloves garlic, minced
- 2 tsp. minced herbs (I used a mix of rosemary, thyme and oregano)
- 1 tsp. salt
- 1/2 tsp. pepper
- 2 tbsp. olive oil

Method:
1.) Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
2.) Combine the chicken, egg, onion, garlic, herbs and salt and pepper in a bowl and mix well. Roll 15-20 meatballs, each one approximately the size of a golf ball.
3.) Heat a large skillet over medium-high and drizzle with olive oil. Once pan is hot, add a batch of meatballs (you might have to do this in several batches, depending on the size of your skillet). Turn each one every 30 seconds, until it is evenly browned all over. This should take about 5 minutes total. Transfer the meatballs to the prepared baking sheet and place in the oven for 8 minutes. Let meatballs rest for 5 minutes before serving.

Top noodles with your favorite spaghetti sauce (after doing the homemade work for the noodles and meatballs, I don't dare prepare my own spaghetti sauce, too. I like to use the Costco or Whole Foods brands because they are Whole30-compliant and delicious.) Top with meatballs and fresh oregano or parsley. Bon Appetit!

P.S. - More about my Whole30 journey here.

Pork Chops & Spiced Apple Sauce (a Whole30 recipe!)

This is one of my favorite recipes from doing Whole30 last year. I am gearing up in my mind for doing another round of Whole30 (not anytime soon, in a few months) so I wanted to unearth a few of my favorite recipes that are easy and delicious and don't feel like diet food. That's what I really loved about Whole30 - everything we ate on the program was real, fresh whole foods. Lots of veggies, protein and healthy fats. This pork chop is no exception - it's super simple to cook (pork chops used to intimidate me), and the apple sauce is really easy and really makes the dish pop with flavor. Stevie asked for this one over and over when we were on Whole30, and we've continued to make it since coming off the program, too!

Ingredients:
- 1 tsp. salt
- 1 tsp. pepper
- 2 bone-in pork chops (about 1 pound total)
- 3 tbsp. oil olive
- 1 onion, sliced
- 2 apples, peeled, cored and diced
- 1/2 cup apple cider (in a pinch you can use no-sugar-added apple juice)
- 1/2 tsp. ground ginger
- 1/2 tsp. allspice
- 1 pinch nutmeg
- 2 generous handfuls of arugula (or frisee or spinach, you can see the spinach pictured here)

Method:
1. Preheat the oven to 350 degrees.
2. Mix the salt and pepper in a small bowl and use it to season both sides of the pork chops.
3. Melt oil oil in a large skillet over medium-high heat. When the olive oil is hot, add the pork chops and sear until you see a golden-brown crust, about 2-3 minutes. Turn over and sear the other side for 2 minutes.
4. Transfer the pork chops to a baking dish and roast in the oven 10-15 minutes, depending on thickness. (If you have an internal meat thermometer, you want the temperature to reach about 140 degrees).
5. While the pork is roasting, combine the remaining 1 tbsp. olive oil and onion in the same skillet. Cook over medium heat until the onion is translucent, about 2-3 minutes. Add the apple, apple cider, ginger, allspice and nutmeg. Cook until the apples soften, about 5 minutes.
6. Optional step - transfer the apple sauce to a food processor or blender and blend until smooth. I say this is optional because we have eaten this recipe with both smooth apple sauce and chunky, and it's delicious both ways.
7. Dress the plates with your green of choice (mine is arugula, because it's the perfect pinch of spice), and top with the pork. Dollop the applesauce on top and bon appetit!

And there you have it! It's really simple to execute this meal and it feels so hearty and wholesome. Also, a word on apple sauce - it is perhaps the most versatile food ever. I love finding new ways to serve it, bake with it and prep different dishes with it. Last month I shared about the different ways I make apple sauce, and included this wonderful spiced version. Let me know if you decide to try this recipe out and what you think of it! Happy cooking, friends!

P.S. - If anyone has done Whole30 while breastfeeding, I would love to hear from you! I'm interested in learning how to safely do the program without sacrificing my milk supply. Give me a shout in the comments with any advice or tips! Many thanks :)

Pulled Barbecue Chicken Tacos (in the slowwwcooker!)

I love this recipe because it's for the stupendously lazy. There are some days where you just don't want to chop, prep or cook. This is a meal for one of those days. This is virtually a 5-minute fix it and forget it recipe, and you will laugh when people take a bit and simultaneously trip over their words, complimenting this easy and yet somehow delicious meal. It's fool-proof. I'm serious.

Ingredients:
- 1.5 lbs. of chicken breasts or chicken thighs (or a mix of both!)
- 1 bottle of your favorite barbecue sauce (I love Annie's Organic Original BBQ Sauce.)
- 1 chopped white onion (or if you're uber lazy, you can just quarter it and call it a day.)
- 1-2 tsp. minced garlic (I buy the jar of minced garlic, because I can't be bothered with the press anymore - who has the time??)
- tortillas (or if you're on the Whole30 train, you could swap these for lettuce wraps)
- salt and pepper to taste

Add-ons:
- Cole slaw
- sliced radishes (so peppery and crunchy!)
- sliced avocado (so creamy. so right.)

Method:
1. Dump your chicken into the crockpot.

2. Generously salt and pepper the meat.

3. Add the chopped onion, minced garlic and entire bottle of bbq sauce.

4. Cook on low for 6-8 hours or high for 3-4. I find that this chicken pulls apart easier if its cooked on low, but its still delicious either way.

5. Once it's ready, just shred with a fork (it should come apart easily) and dress atop a tortilla with assorted toppings. Enjoy!


I love this meal because it usually lasts us a few days (and a few meals!) and tastes better with each passing day. I also love that it can be easily converted into a Whole30-compliant dish with a few minor switches (swap the tortillas for lettuce wraps and make sure the bbq sauce you choose doesn't have any sugar in the ingredients), and I mostly love that it's just so easy and yet tastes indulgent. I love it so much that I'm making this for my people on Easter Sunday. Seriously. The Easter Bunny eats barbecue in the South, yall.