Meat Balls and Broccolini (from Nom Nom Paleo)

Ingredients
1 pound broccolini, ends trimmed
2 tablespoons extra virgin olive oil or avocado oil
1 teaspoon Magic Mushroom Powder or Diamond Crystal kosher salt
1½ pounds Italian bulk sausage (make sure it’s Whole30 compliant!)
1½ cups marinara sauce

Instructions
Heat oven to 425°F or 400°F convection bake with the rack in the middle.
On a rimmed baking sheet, toss the broccolini with olive oil and Magic Mushroom Powder. (If you don’t have Magic Mushroom Powder, you can use 1 teaspoon of Diamond Crystal kosher salt or ½ teaspoon Morton’s kosher salt/fine grain salt). 
Arrange the broccolini in a single layer on the rimmed baking sheet.
Grab the sausage and roll out some meatballs! (If the sausage is in links, just pierce the casing with a knife to get to release the meat inside.) Scoop out uniform-size balls with a medium disher and roll out about 24 meatballs that are about 1½ inches in diameter.
Tuck the meatballs in any open spots between the broccolini on the baking sheet.
Pop the baking sheet in the oven. Roast the sheet pan meatballs and broccolini for a total of 15 to 20 minutes or until the meatballs are cooked through and the broccolini is charred in places. Rotate the tray 180° at the 8 to 10 minute mark to ensure even cooking.
While the sheet pan supper is cooking, heat up the marinara sauce in a saucepan on the stovetop or in a glass container in the microwave oven.
When the sheet pan meatball supper is ready, take it out of the oven and spoon on the marinara sauce!

5 ingredient pizza pie recipe

Ingredients
1 large spaghetti squash (about 600 grams)
1 pound Italian sausage
½ yellow onion, diced
1 cup pizza sauce (no sugar added)
1 teaspoon dried basil
salt and pepper, to taste
3 eggs, whisked
(optional: add anything you like with pizza: veggies, basil, even cheese if you do primal)
Instructions

Preheat oven to 400 degrees.
Cut spaghetti squash in half lengthwise. Place spaghetti squash cut side down on a baking sheet and bake for 20-25 minutes or until the skin of the squash gives when you press on it. Then reduce oven heat to 350 degrees.
Once squash is done cooking, remove threads and place in an 8x8 greased baking dish.
Place a large pan over medium heat. Add italian sausage and onion. Cook until pink no longer remains in the sausage and it is broken up into pieces.
Add pizza sauce, dried basil and salt and pepper to the pan and mix well.
Add sausage mixture to the 8x8 dish and mix well with spaghetti squash threads.
Lastly, add whisked eggs to the baking dish and mix everything together until you can no longer see the eggs.
Place in oven and bake for 1 hour or until the top of the mixture forms a slight crust that doesn't give when you press on it in the middle of the dish.
Let rest for 5 minutes before serving.

Wonton meatballs (from Nom Nom Paleo)

Ingredients

• ¼ ounce dried shiitake mushrooms, soaked in water for at least 30 minutes
• ½ pound shrimp, peeled and deveined
• 1 pound ground pork 
• 2 scallions, finely chopped
• ¼ cup cilantro, minced
• 1 tablespoon coconut aminos
• ½ teaspoon Diamond Crystal brand kosher salt
• ½ teaspoon fish sauce
• ¼ teaspoon ground white pepper
• ¼ teaspoon sesame oil
• Ghee or cooking fat of choice 
• 1 scallion, sliced on the bias (optional garnish)
• Sriracha (optional)

Instructions 

1. Preheat the oven to 400°F, and squeeze the water out of the shiitake mushrooms. Cut off the hard stems, and finely mince them.
2. Finely chop the shrimp until you’ve got a chunky paste.
3. Place the shrimp in a large bowl and add the pork, mushrooms, scallions, cilantro, coconut aminos, salt, fish sauce, white pepper, and sesame oil.
4. Use your hands to squeeze and mix the meatball mixture until a sticky and tacky mass is formed.
5. Heat up a small frying pan over medium heat and add a little cooking fat. When the pan is hot, form a little patty and cook it in the pan. Taste it and see if the seasoning is right. Adjust with additional salt if needed. (Not cooking yet? You can store the meatball mixture in the fridge for up to 12 hours.)
6. Form the mixture into 1½-inch balls. I like to scoop the balls out with a #20 disher, which holds 3 tablespoons. Roll the mixture into round balls and arrange on a parchment-lined rimmed baking sheet. You should end up with about a dozen balls.
7. Bake the meatballs in the oven for 15-20 minutes or until cooked through.
8. If you wanna make a bunch Wonton Sliders instead, smush the balls into ½-inch patties and fry in a greased pan over medium heat, about 2 minutes on each side. Serve immediately with a squeeze of sriracha!

Paleo risotto recipe

Ingredients:
1 head of cauliflower, chopped
1 cup full-fat coconut milk
3 tablespoons ghee (or Kerrygold butter)
1 medium onion, chopped
1 pound of sugar- and nitrate-free prosciutto ham, chopped
Pink Himalayan sea salt
Fresh ground organic black pepper

Directions:
Heat a (preferably cast-iron) pan and add all but 1 tablespoon of ghee or butter.
Once heated, add onions. Cook for about 10 minutes until golden and caramelizing. You can go up to 30 minutes for a sweeter taste – this part is all about the chef’s preference.
Once done, add ham and cook for 3 minutes.
Turn off the burner and place a lid on the pan.
While the onions are cooking, break apart cauliflower and boil until fork ready.
Strain the cauliflower, then use a hand masher to get it to semi-lumpy.
Once done, add remaining ghee or butter. Also slowly add your coconut milk. Add 1/4 cup or less at a time until you reach your desired consistency. The right amount can vary, so go slowly as not to water it down. You want a rich, creamy texture.
Once this is done, throw it into the onion-and-ham pan and turn the heat back up! Add all remaining ingredients and heat for about 3 minutes.

Apple and squash stuffing

 INGREDIENTS
1 lb ground pork
4 slices good quality bacon (gluten, nitrate & nitrite, and sugar free), chopped
4 cups butternut squash, peeled and cut into bite-size pieces (1 medium squash)
2 onions, chopped
2 celery stalks, finely chopped
2 cups apples, peeled, cored, and diced
2 garlic cloves, minced or pressed
1 tbsp Dijon mustard
¼ cup almond or coconut flour (optional)
1 cup good quality chicken stock
1 cup fresh or frozen cranberries, chopped
½ cup pomegranate seeds
2 eggs (optional)
⅓ cup Paleo cooking fat
½ tsp ground cinnamon
Sea salt & freshly ground black pepper

PREPARATION
Preheat oven to 350 F.
Melt the cooking fat in a large skillet placed over a medium-high heat.
Sauté the butternut squash, onion, apple, celery, and garlic for about 10 minutes, and season to taste with sea salt and black pepper.
When the squash mixture is cooked, transfer it to a separate bowl and set aside.
In the same skillet, cook the ground meat and the bacon until browned.
Add the meat to the same bowl as the vegetables.
Add all the remaining ingredients to the bowl and give everything a good stir.
Pour the stuffing into a 13 inch x 9 inch baking dish and place in the oven for 45 minutes to 1 hour, or until the butternut squash is tender.

Thai pork salad

INGREDIENTS
1 ½ lbs pork tenderloin, trimmed and cut into bite sized pieces
2 carrots, grated
2 green onions, chopped
1 jalapeño, thinly sliced (optional)
Napa cabbage leaves
½ cup cilantro, chopped + more for garnish
¼ cup fresh mint leaves, torn
¼ cup fresh basil leaves, torn
2 tbsp fresh ginger, miced or grated
1 garlic clove, minced
¾ cup full-fat coconut milk
⅓ cup coconut aminos
¼ cup fresh lime juice
Lime wedges (for garnish)
1 tbsp cooking fat
Sea salt to taste
 
PREPARATION
Combine pork, ½ cup cilantro, ginger, garlic, coconut milk, coconut aminos, lime juice, and salt in a bowl and let marinate while preparing rest of the ingredients.
Heat cooking fat over medium-high heat in a large skillet, once hot add pork including the marinade and cook for 6-8 minutes until pork is slightly pink in the middle. Stirring occasionally.
Remove from heat and transfer to serving bowl.
Toss in carrots, green onion, jalapeño if using, mint and basil.
To serve fill cabbage leaves with pork mixture, top with additional cilantro and serve with lime wedges.

Stuffed pork tenderloin

INGREDIENTS
Pork:
2 (1 ½ lbs) pork tenderloins (about 2-3 lbs total), trimmed
4 slices good quality bacon (gluten, nitrate & nitrite, and sugar free), chopped
8 oz cremini mushrooms, sliced thinly
1 garlic clove, minced
2 tbsp Dijon mustard, or more to taste
2 tbsp cooking fat
Sea salt and freshly ground black pepper
Toothpicks
Mashed Potatoes:
1 ½ lbs russet or Yukon gold potatoes, peeled and chopping to 1-inch pieces
5 tbsp full-fat coconut milk + more to taste
2 tbsp ghee + more to taste
Sea salt and freshly ground black pepper
Gravy:
1 small onion, chopped
2-3 tbsp almond flour
1 cup good quality chicken stock
1 tbsp full-fat coconut milk
1 ½ tbsp tapioca starch
1 tbsp ghee
½ tsp garlic powder
Sea salt and freshly ground black pepper to taste

PREPARATION
Pork:
Preheat oven to 450 F.
In a large skillet heat 1 tbsp of ghee over medium heat.
Add the bacon and cook until just about crisp.
Add in the mushrooms and garlic, season to taste with salt and pepper and cook until soft, about 5 minutes.
Remove from heat and set aside.
On a clean work surface butterfly the pork tenderloins. (see notes on how to do this)
Once the tenderloins are an even thickness spread 1 tbsp or more of Dijon mustard over each. Next divide the mushroom bacon mixture between the 2 and distribute evenly leaving about ¼ - ½ inch around the edges.
From a long side roll the pork tightly like a jellyroll and stick toothpicks at the end to secure the seams.
Transfer pork tenderloins to a baking dish and cook at 450 F for 30 minutes, then turn the oven temperature down to 300 F and cook for another 20 minutes. Once done, turn off the oven and let it rest for 15 minutes inside the oven. Internal temperature should be 145-150 F.
Remove from oven, transfer pork to a serving platter, remove toothpicks and slice into 1-inch slices before serving.
While the pork is cooking prepare the mashed potatoes and gravy.
Mashed Potatoes:
Place potatoes into a pot and fully cover with cold water. Salt the water if desired.
Place the pot over high heat and bring to a boil, once boiling cook for 10 minutes stirring occasionally, until the potatoes can easily be pierced with a knife.
Once cooked drain the water from the potatoes and return the potatoes to the pot.
Add coconut milk and ghee and mash with a potato masher. Add in additional coconut milk or ghee until desired consistency is reached. Stir in salt and pepper to taste.
Transfer to a serving bowl to serve warm.
Gravy:
In a saucepan heat ghee and onions over medium heat until nice and caramelized, about 15-20 minutes.
Add in tapioca starch, almond flour, garlic powder, and season to taste with salt and pepper. Stir until everything is mixed then add in chicken stock and coconut milk.
Bring to a boil and stir until thickened. Taste and adjust seasoning as needed.
Transfer to a blender and blend until smooth.
Serve pork over mashed potatoes smothered in gravy.

Breakfast sweet potato

INGREDIENTS

• 4 sweet potatoes
• 1 lb ground pork or good quality ground sausage
• ¾ cup blueberries, fresh or frozen
• 1 ½ tbsp fresh, or 1 ½ tsp dried sage, minced (12 leaves)
• 1 ½ tsp fresh, or ¼ tsp dried marjoram, minced (3 sprigs)
• 1 tsp fresh thyme, minced (optional)
• ¼ tsp ground nutmeg (optional)
• Sea salt and freshly ground black pepper to taste
• Cooking fat (coconut oil or ghee work well here)

  PREPARATION

• Preheat oven to 400 F.
• Line a baking sheet with parchment paper or aluminum foil.
• Pierce the potatoes a few times all over with a fork and place on the baking sheet.
• Bake 45 minutes to 1 hour until the potatoes are easily pierced all the way though with a fork.
• Remove from oven and allow to cool on the baking sheet.
• Turn oven down to 375 F.
• While the potatoes are baking heat a skillet with 1 tbsp of cooking fat over medium heat.
• Add the ground meat, season with salt and pepper and cook until beginning to brown using a wooden spoon to break the meat into pieces.
• Once the meat starts to brown add in the blueberries, sage, marjoram, thyme and nutmeg if using, and season again with a little salt and pepper.
• Stir mixture continuing to break up the meat until it is fully browned and cooked through.
• Remove the meat from the heat. If needed drain any excess fat.
• When the potatoes are done cooking and cool enough to touch slice them in half lengthwise and scoop out a small amount of potato from the middle of each half and divide the filling equally among them. You can mix this extra potato into the meat mixture or eat on the side.
• Bake for another 5-10 minutes just to warm everything up.
• If using pre-baked potatoes they may need 15-20 minutes to fully warm up.

Pork and Apple Meatloaf

  INGREDIENTS

• Pork and Apple Meatloaf:
• 1 ½ lbs ground pork
• 1 ½ cups apples, peeled and grated
• 1 small onion, minced
• 1 tbsp chili powder
• 1 tsp ground cinnamon
• 1 tsp dry mustard
• 7 slices good quality bacon, or more (gluten, nitrate & nitrite, and sugar free)
• Sea salt and freshly ground black pepper

• Sautéed Leeks:
• 6 leeks
• 4 tbsp ghee or coconut oil
• 2 sprigs fresh thyme leaves
• Sea salt and freshly ground pepper

• Applesauce (pre-made all natural, no sugar added) or recipe as follows:
• 3 lbs assorted apples, peeled and sliced
• ¼ cup water
• 1 tsp fresh lemon juice
• 2 tbsp ghee, cut into small pieces
• ½ tsp ground cinnamon
• Pinch of ground nutmeg (optional)
• Pinch of coarse salt

  PREPARATION

• Meatloaf:
• Preheat your oven to 350 F.
• Line a baking sheet with parchment.
• In a bowl, combine the meat, apples, onion, chili powder, cinnamon, and season with salt and pepper to taste.
• Shape the meat mixture into a loaf on the baking sheet.
• Arrange the bacon across the top, and tighten underneath the meatloaf.
• Place the loaf in the oven and bake for about 1 hour.
• Set the oven to broil and broil for 3 to 5 minutes or until the bacon is crispy.
• Sautéed Leeks:
• Trim leeks so you are only left with the very light green and white parts. Rinse thoroughly and cut into thin slices.
• In a large skillet heat the ghee or coconut oil over medium heat.
• Add the leeks, thyme leaves, and season to taste with salt and pepper.
• Stir so everything is well mixed, cover, and turn heat down to low.
• Cook for 15 minutes, stirring occasionally, until they are soft and tender.
• Remove from heat and serve warm.
• Applesauce:
• Preheat your oven to 425 F.
• In a baking dish, combine the apples, water, lemon juice, ghee, and salt.
• Place in the oven and roast 30 minutes or until the apples are very soft.
• In a big bowl, puree the apple using a hand mixer or food mill. Of course, You can also use a blender or food processor to achieve the same result.
• Stir in the spices and serve while still warm or once cold.
• Serve slices of meatloaf with applesauce and sautéd leeks.

ITALIAN SAUSAGE WITH SAUERKRAUT AND PARSNIP MASH

INGREDIENTS

• 14 good quality mild Italian pork sausage links (uncured, gluten free, no fillers, no sugar, natural casing)
• ½ cup water
• 2 tsp cooking fat

• 3 cups or more naturally fermented sauerkraut

• 1 ½ lbs parsnips, peeled and chopped
• ⅓ cup full-fat coconut milk
• 2 tbsp ghee or coconut oil
• Pinch of nutmeg
• Sea salt & ground pepper to taste

  PREPARATION

• Add the parsnips to a pot filled with water just enough to cover them and bring to a boil.
• Boil until soft, about 15 minutes.
• Meanwhile in a pan large enough to fit all of the sausages (it is okay to cook them in batches if needed), add 2 tsp of cooking fat and cook the sausages over medium-high heat for 5-7 minutes, turning frequently to brown all sides.
• Reduce the heat to low and add 1/2 cup water to the pan carefully.
• Cover and cook 10 – 15 minutes, until the center is no longer pink, an internal temperature of 160 F.
• Remove from the heat and cover to keep warm.
• When the parsnips are done boiling, drain the water, add 2 tbsp ghee or coconut oil, coconut milk, pinch of nutmeg, and salt and pepper to taste.
• Mash well with a potato masher, or mix in a food processor until smooth.
• Serve 8 links of sausage on top of the parsnip mash and a side of fresh sauerkraut.

Another pork slow cooker recipe

• 7 lbs. of pork shoulder
• 5-7 garlic cloves, minced
• 2 teaspoons of cumin
• 2 teaspoons of chili powder
• 2 teaspoons of black pepper
• 2 teaspoons of oregano
• ½ teaspoon of cayenne pepper
• ½ teaspoon of cinnamon
• 2 tablespoon of salt
• juice of 2 limes
• juice of 1 orange

Instructions

1. Trim the fat as much as possible from the pork shoulder. It is obviously ok to leave some on but if you can eliminate the big amounts of “white,” it will save you later from separating the pork from the fat once the pork has been cooked. Also it cuts down on the saturated fat.
2. Mix all your dry spices together and rub it into the flesh of the pork on all sides.
3. Place dry rubbed pork in crock pot and add the minced garlic and the fresh squeezed lime and orange juices.
4. Cook on low for 8-10 hours.
5. Once cooked to your desired liking, shred all the pork off the fat and bone. 
6. Optional: To make the pork seem more like carnitas preheat oven to Broil. Spread the pork on a cookie sheet and pour some of the remainder juices from the crock pot and cook for 5-10 minutes until the edges of the pork are browned.

Asian pork recipe for crock pot

Ingredients

• 2-3 lb Pork Loin or Butt Roast
• 2 inch ginger
• 2-3 cloves garlic
• 2 tsp kosher salt
• 3 TB olive oil
• 3 TB minced lemongrass
• 1 TB apple cider vinegar
• 1 tsp ground pepper
• 1 onion
• ½ can coconut milk

Instructions

1. Trim the excess fat from the roast.
2. Mince the garlic, peel and slice the ginger into ¼ inch thick rounds, peel & slice the onion into ¼ inch rounds
3. Place the onion rounds on the bottom of the slow cooker
4. In a small bowl, combine olive oil, salt, minced garlic, minced lemongrass, apple cider vinegar, ground pepper until it forms a loose paste.
5. Rub mixture all over the pork butt and place it in the slow cooker
6. Cover and marinate over night
7. In the morning, place the slow cooker in the pot, add ½ can of coconut milk and cook on low for 8 hours.
8. Pork should be falling apart when it is done. Shred with 2 forks and serve!

Enchilada recipe from PaleOMG

Ingredients

For the tortillas

• 6 egg whites
• 3 tablespoons coconut flour
• 6 tablespoons canned coconut milk
• ¼ teaspoon baking soda

For the filling

• 1.5lbs pork rump roast
• 1 yellow onion, sliced
• 3 garlic cloves, minced
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon oregano
• 1 teaspoon smoked paprika
• ½ teaspoon cumin
• ½ teaspoon cayenne pepper
• salt and pepper, to taste
• 1.5 cup vegetable broth

For the avocado cream sauce

• 2 avocados, pitted and insides removed (don’t put the skin in the food processor. duh)
• ¼ cup vegetable broth
• ¼ cup fresh cilantro, stems removed
• 3 tablespoons canned coconut milk
• ¼ teaspoon cumin
• salt and pepper, to taste
• juice of 1 lemon
• juice of 1 lime

Instructions

1. Ok so you got to start a day ahead of time with this meal. Slow cook that pork butt. Place onions in your crockpot, then rump roast on top, and then all the rest of the ingredients for the filling in your crockpot. Turn crockpot on low and cook for 6-8 hours.
2. Once your pork is doing cooking, use two fork to shred it to pieces. 
3. Now time to make your tortillas. Whisk all your tortilla ingredients together until all the lumps are gone.
4. Place a large skillet over medium heat and grease with a bit of oil. Pour a 4 inch in diameter circle in the center of your pan and tilt the pan around to spread the batter into a large circle.
5. Let the tortilla cook for a minute or so, until the tortilla bubbles and the edges begin to turn up. BEING VERY CAREFUL, circle your spatula under the tortilla pulling up all the edges before you flip it.
6. Cook on other side for another minute.
7. Place on plate to let cool. Repeat with leftover batter. You should get 5-6 tortillas from your batter.
8. While your tortillas are cooling, place all the ingredients for your avocado cream sauce into a food processor and puree until completely smooth. This may take a couple minutes.
9. Now turn on your broiler to high.
10. Grab an 8×8 glass baking dish, lay out a tortilla, place a little bit of your shredded pork along with a little avocado cream sauce (be sure to save some to put on top of the tortillas later) then curl the sides of the tortilla around to make a mini burrito. Repeat with all of your tortillas so they are lined up side by side in your glass baking dish.
11. Put your baking dish under your broiler and cook for about 6-8 minutes or until your tortillas become crispy.
12. Then remove baking dish from the oven and turn broiler to low. Cover the enchiladas with the rest of your avocado cream sauce then place back in the oven for 5-7 minutes.
13. Top with cilantro.

Pork meatballs with apple and sweet potato

1 lb ground pork
1 tsp salt
1 tsp pepper
1 tsp tarragon
1 tsp oregano
1 tsp cinnamon
1 tsp rosemary
1/2 sweet potato, peeled and shredded
1 apple, peeled and shredded

Combine all ingredients and form into patties. You can either put them on a skillet in coconut oil, or bake them in the oven at 425 for 10 min, then flip them and bake another 10 min. Finish by broiling them for 3-4 min

Meatballs with mango-citrus sauce

1 lb Ground Pork
1 Egg
1 bunch Green Onions (about 5-6 stalks), sliced, all of white part and half the green (save the rest to sprinkle on top at the end)
1” piece of Ginger, minced
2 Garlic cloves, minced
¼ c Shredded and Unsweetened Coconut
1 t Salt

Preheat oven to 350 degrees.
Combine all ingredients in a bowl and mix thoroughly. Form 1 ½” balls and place on a baking sheet with parchment paper.
Bake for 35-45 minutes, or until cooked all the way through.
To give it a little bit of crispy brown, turn the broiler on for a few minutes at the end.

Mango Citrus Sauce
1 Mango, peeled, seeded & diced
Zest & juice of 1 Lime
Juice of 1 Orange
1/8 – ¼ t Crushed Red Pepper

Put all the ingredients into a small sauce pan. Bring to a boil, then bring the heat down and simmer for 10-15 minutes.

Pork and Apple for the Grill

Copied from http://paleodietlifestyle.com/pork-and-apple-skewers/

Ingredients

• 1 ½ lb. boneless pork loin, cut into 1-to2 -inch cubes;
• 1 green apple cut into 1-inch cubes, (skin on);
• 1 large red onion, cut into 1-inch cubes;
• The juice from 1 medium sized orange;
• 2 tbsp. extra-virgin olive oil;
• 1/3 cup balsamic vinegar;
• 4 garlic cloves, smashed;
• ¼ cup raw honey; (optional)
• Sea salt and freshly ground black pepper to taste;
• 6-7 Bamboo skewers;

Preparation

1. In a non-metallic container (otherwise the metal will react with the acid in the marinade), combine the balsamic vinegar, olive oil, orange juice, garlic, and honey (if using any). Season to taste with sea salt and ground pepper.
2. Add the pork cubes to the marinade, and refrigerate for at least an hour.
3. Once the meat has finished marinating, heat up the BBQ to medium-high.
4. Skewer the meat with the green apples and the onions. Try to place the meat between the onion and the apple to give it extra flavor.
5. Season the skewers to taste with sea salt and black pepper, and place on the grill.
6. Cook each side for about 3 to 4 minutes (a total of 12-16 minutes).
7. Serve with a light summer salad. 

Sam grilled asparagus with it.  It was really good