Crock Pot Pulled Pork

Photo by: Hannah Porter

Crock pots are not just for winter time. With warm weather still here we don't have to heat the house with an oven. And for many with school starting or sports under way, crockpots are our friends year round!!

The sweet and smoky flavor of this sauce will leave your taste buds wanting more. And the pulled pork can easily be traded out for your families favorite meat*.

Ingredients:

• Pork Butt
• 2 oranges or the core of a pineapple
• ¼ c tomato paste
• ¼ c coconut sugar
• 1Tb cumin
• 2 tsp. Sea salt
• 1 Tb. Smoked paprika
• 1 Tb. Garlic powder
• 1 c chicken stock

For this recipe I like to save fresh pineapple cores from previous times I have cut it up. Or I cut up a couple oranges into slices and throw them in. Put the rest of the ingredients on top of the meat in the Crock-Pot and turn on high for 2 hours or low for 3 hours (may need to adjust time based on crockpot temperature. Remember pork cooks fast). Pull out meat, place on cutting board and start pulling apart/shredding. I like to use two forks to pull apart the meat. Then place  meat back in the crockpot with all the yummy juices and enjoy! Yes it's that easy!!

*Changing the meat may mean adjusting the cooking time.

-Beth

Photo by: Hannah Porter

Apple Cinnamon Granola

There is something about the crunch of granola with a splash of cold milk that always hits the spot. This granola makes a good breakfast cereal, on the go snack, or dessert topping and is a great recipe to get the kiddos involved in too. I have substituted the nuts in this recipe for gluten free oats for a nut free, less expensive version with great results too.

Ingredients

4 ½ cups of nuts (mix of almonds, sunflowers, or nut of choice--or sub for GF oats)

1 Tablespoon of sea salt

2 cups raw coconut flakes

1 cup coconut flour

2 cups of applesauce

1 tablespoon of vanilla extract

2 tablespoon of cinnamon

¼ cup of honey OR a ripe banana

½ cup of oil (I used Avocado oil but you could also use coconut oil)

2-3 apples sliced into small cubes

Directions

-Place the first four ingredients in a food processor or blender and blend for 10 seconds (more or less depending on how thick you want the granola to be).

-Pour into a large bowl and mix in the rest of the ingredients, stirring until all is combined.

-Spread onto dehydrator racks and dehydrate 8-10 hours or until desired crunch is reached.

-OR if you don’t have a dehydrator, spread onto parchment lined baking sheets and place in the oven at 375 degrees for 10 minutes.

-Turn off oven and let granola sit in the oven overnight and it will be ready to go in the morning.

Keep refrigerated or frozen for freshest taste!

-Beth

Chicken Verde Soup

“This hearty soup is a crowd pleaser. With the old school secret of blending up half of the soup, you can even get some veggies past those picky eaters! With a yummy thick broth that hits the spot, this soup will keep you coming back for more!”

Ingredients:
3 ½ cups of cooked chicken (from whole chicken *see note below)

4 ½ cups of chicken broth (I use homemade chicken bone broth but you can sub broth of your choice)

2 cups of salsa verde

1 can of coconut milk (13.5 oz can)

3 cups of cubed sweet potatoes

2 cups of zucchini

1 tsp. Garlic powder

1 tsp. Cumin

½ tsp. Sea salt
 

Directions:
I cook a whole chicken in my crockpot for 4hrs. (But you can use any already cooked chicken). I remove the chicken, then strain the liquid and add it to my chicken broth to equal 4 ½ cups.

Pour all of the chicken broth back into your crockpot with remaining ingredients. Cook on high for 2-3 hours until the potatoes are cooked through.

Remove 2 cups of potatoes and zucchini with 1 cup of broth and place in blender. Then pour the blended mixture back into the pot, add chicken back in, and eat as is or add in additional options (see below)!

Optional Add-ins:
-Shredded cheese
-Avocado
-Sour Cream
-Crushed tortilla chips
-Etc.
 

Recipe by Beth Waggoner