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Slow-cooked BBQ Ribs

Slow-cooked BBQ Ribs

September 5th, 2016 | Pork, Recipes


  • 2 racks of ribs
  • 1, 6oz can of tomato paste
  • 1⁄2 cup water
  • 1⁄4 cup maple syrup
  • 1⁄4 cup white vinegar
  • 3 tablespoons of olive oil
  • 2 cloves of garlic, minced
  • 2 tablespoons chili powder
  • 1 tablespoon paprika
  • pepper to taste
  • Dash cayenne pepper



Combine the BBQ sauce ingredients in a bowl and mix. Add the ribs to a crock-pot, cover with BBQ sauce and cook on low for 8-10 hours.


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Sausage Apple Cabbage Stir-Fry

Sausage Apple Cabbage Stir-Fry

August 31st, 2016 | Beef, Pork, Recipes


  • 1/2 head of purple cabbage
  • 1 chopped apple
  • 2-3 TBSP fresh thyme (chopped)
  • 1-2 large leeks (use white part and slice thinly)
  • 3 TBSP apple cider vinegar
  • sea salt
  • 4 TBSP coconut oil
  • 1 package or 4 grass-fed beef or pasture-raised pork sausage links



Melt about 3 TBSP of coconut oil in Dutch oven or large skillet.  Sauté leeks in melted fat until translucent. Add in thinly sliced purple cabbage and stir.  Toss in the thyme, apple cider vinegar, and a bit of sea salt.  Continue cooking until cabbage is tender (this may take a bit).  I used a Dutch oven and closed the lid in between stirs which will help cook the cabbage faster.

While cabbage is cooking, cook sausages on the stove top in remaining TBSP of fat.  Turn sausages as they cook.  Different sausages will take different times to cook but ours took about 5-7 min.  Remove sausages to a plate and let them cool.  Add in the chopped apples to the cabbage and let it cook a bit longer.  Slice the sausages thinly and throw into apple and cabbage mixture. Stir to combine.

Serve and enjoy!!


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Seared Pork Chops with Sweet & Sour Peppers

Pan Seared Pork Chops with Sweet & Sour Peppers

August 25th, 2016 | Pork, Recipes


  • 2 pork chops
  • 3 sprigs of thyme (optional)
  • 2 red bell peppers, seeds removed and slice into thin strips
  • 2 cloves garlic, lightly smashed
  • 1 red onion, sliced
  • 1/4 cup sherry vinegar
  • salt & pepper to taste
  • parsley, chopped
  • chili flakes (Optional)
  • butter



For the Peppers:

Melt a knob of butter in a pan over medium heat and begin caramelizing your onions. Stirring frequently. Once your onions have caramelized, add the bell peppers, and season with salt and pepper, you can also add chili flakes or any other seasoning if you are going to use them.

Once the peppers have gone soft, deglaze with the sherry vinegar. If needed, let the sherry reduce until you have a nice sauce. Turn off the heat and add the chopped parsley (basil is also nice). Transfer to a plate and cover.


For the Pork Chops:

Season the pork chops with salt and pepper. Wipe out the pan with a paper towel and place it back on med-high heat. Melt another knob of butter in the pan and place the pork chops in. Also add in the lightly smashed garlic and sprigs of thyme.

Cook for about 2-3 minutes a side adjusting for thickness of pork chop. After flipping the chops the first time, start to baste the chops using a spoon. Once cooked to your desired doneness, let them rest for 5 minutes.



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Prosciutto Wrapped Scallops

Prosciutto Wrapped Scallops

August 23rd, 2016 | Pork, Recipes


  • 1 lb. of scallops
  • Prosciutto
  • Organic Extra Virgin Olive Oil
  • Balsamic Vinegar
  • toothpicks



Preheat your oven to 350 and prepare a baking sheet. Cut the prosciutto in half lengthwise so you have enough strips of prosciutto for each scallop.  Take each scallop and sprinkle lightly with the Italian seasoning and wrap a piece of prosciutto around the outside of the scallop (secure with toothpicks if needed).

Place each seasoned and wrapped scallop on the baking sheet, making sure to leave space in between the scallops so that they cook evenly. Bake in the preheated oven for 15 minutes, turning the scallops over when there is 5 minutes left in the cooking time. Drizzle with olive oil and balsamic vinegar and serve.


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5 Spice Pork Taco

5 Spice Pulled Park Tacos

August 11th, 2016 | Pork, Recipes


Ingredients for the pork butt

  • 2-4lb pasture-raised pork butt / Boston butt – Can be bone in or not, we tried both and they were equally amazing.
  • 2 yellow onions, sliced
  • 3 garlic cloves, sliced
  • 1 knob ginger, finely chopped
  • 5 tbsp of Chinese Five Spice (or enough to coat)
  • 1 tsp paprika (optional for nightshade free)
  • 1 tsp cayenne pepper (optional for nightshade free)
  • 1 knob grass fed butter
  • sea Salt & cracked black pepper to taste
  • 2 cups beef broth
  • 1 apple, cored and rough chopped
  • 1 tbsp. apple cider vinegar
  • 1 cup filtered water
  • 1 tomato (optional for nightshade free)
  • 1/2 cup sliced red cabbage
  • 1 scallion


Ingredients for plantain tortillas

  • 1 large plantain
  • 2 eggs – 1 whole egg, and just the egg whites from the 2nd egg
  • 2 tsp arrowroot powder
  • 1 tbsp. garlic powder
  • 1 tbsp melted coconut oil
  • 1 tsp lime juice
  • 1 tsp chili powder (optional for nightshade free)
  • salt and pepper


Making the Pork Butt

Preheat your oven to 300F. Unwrap the pork and pat it dry with paper towels. Bring the pork butt to room temperature before seasoning – Apply your salt and pepper liberally, then add the five spice, paprika and cayenne. Pat down with paper towels again, getting it as dry as possible will help get a better sear on the outside. Once the pork is seasoned get all your veggies chopped while it’s coming to temperature.

Rough chop your apple, slice the onion, cabbage, ginger and garlic, but keep them separate as they’re going in at different times. Get your Dutch oven up to medium high heat with the top off. Give it a few minutes to really heat up, then add your knob of butter to coat the bottom evenly. You may have some smoke here!

Time to sear the pork. Using tongs, place one side of the pork in the Dutch oven, and let it sit for 3 minutes to brown. Repeat on all sides, using tongs to turn it. This is important to add flavor and texture! Once browned on all sides remove the pork and place on a plate or separate pan to hang out while you brown the veggies. Start with the onions, and allow them to brown for 3-5 minutes. Once they start to get some color you can add in the chopped apples, ginger, red cabbage and finally garlic.

Continue to stir the ingredients so they don’t stick or burn. Don’t be afraid to add more butter if the bottom of the pan is looking dry! Add the pork butt back to the Dutch oven on top of the veggies, and add your liquids. Depending on the size of your pork butt and the Dutch oven, this should bring the water level up to where it almost covers the meat, but not quite. Consider tossing in another pinch of salt here. Bring the liquid to a boil, then cover with lid and place into your preheated oven. Braise the pork butt for 3 ½ hours or until you can easily shred it with a couple forks.


Making the Plantain Tortillas

Put all ingredients in a food processor and mix until the texture is smooth and creamy. Place parchment paper on a baking sheet and spoon the mixture onto the parchment paper (6 tortillas on each baking sheet). Cook at 350 degrees for 10-15 minutes until the edges start to turn a nice golden brown.

Cook these towards the end while the pork is finishing so they’re nice and warm when you eat it all together. Shred the pork with a couple of forks, and serve on the tortillas along with chopped tomato and scallions. Add hot sauce or guacamole if you’d like as well, it would be delicious.



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pork belly mushroom egg

Paleo Pintxos Week – Recipe 2 of 7 – Porkbelly, Mushroom and Egg

June 21st, 2014 | Eating, featured, Pork, Recipes

Welcome to Day 2 of Paleo Pintxos Week! I’m so excited to share with you one of my favorite dishes here in San Sebastian. We’ve gone to plenty of restaurants and bodega bars in the 2 weeks that we’ve been here, and as one does when they get the lay of the land, when we like something, we go back for more. One of these plates were the Pork Belly, Mushrooms and Egg dish.

Technically, these are “racciones” which are just a little larger than the small bite-sized “pintxos”, but many use these terms interchangeably, just as pintxos vs. tapas depending on which neighborhood you’re in… Whatever they’re called, we call them delicious and too good not to share.

Keep Reading…

paleo braised ham hocks

Paleo Braised Ham Hocks

March 1st, 2014 | featured, Gluten Free, Pork, Recipes

In our kitchen, we eat nose to tail.

We don’t discriminate against cuts and observed that oftentimes, the best cuts are not the expensive filets, but rather the ears, cheeks, tails, feet… things that others don’t want to eat or are scared to try.

Well, lucky us! Keep Reading…

5spice pulled pork

5-Spice Paleo Pulled Pork Tacos

February 8th, 2014 | Eating, featured, Pork, Recipes

Chinese 5-Spice Paleo Pulled Pork-Butt Tacos – Dutch Oven / Slow Cooker recipe
One of the ways we keep things interesting in the kitchen is by constantly looking for cuts of meat at the farmer’s market that we are unfamiliar with, which pushes us to try new foods, methods of cooking, spices, and all kinds of other fun stuff.

If you read our blog you know we LOVE pork, as long as it came from a reliable (clean, local, appropriately fed) source, so I was excited to try this cut.

What happened after exceeded my wildest dreams.. Keep Reading…

Sausage Apple Cabbage Stir-Fry

Sausage Apple Cabbage Stir-Fry

June 6th, 2013 | Pork, Recipes

We threw this together for breakfast this morning from stuff we had in the fridge that needed eating and it turned out great!

We had some Polish Beef Sausages from U.S. Wellness Meats that we used for this dish and they were some of the tastiest sausages we have every had! You could also use pork sausage links as well.

If you have never gotten any meat from U.S. Wellness, you should give it a try.

All their meat is grass-fed and high-quality stuff… and amazing! Keep Reading…

Sweet Potato, Bacon & Egg Salad

Sweet Potato, Bacon & Egg Salad

May 30th, 2013 | Breakfast, Pork, Recipes

Okay, so this is my new favorite dish and I wanted to share it with all of you! I found this recipe after my crash and burn attempt at deviled eggs. I tried to peel my hard-boiled eggs and they were unrecognizable after I finally got the shells off… crap… so I had to find a plan B for my hard-boiled egg remnants. I remembered I have been meaning to try this recipe on Paleo Plan that called for hard-boiled eggs… plus 2 of my favorite foods: Sweet Potatoes and Bacon. Keep Reading…