Amazing Breakfast!

I tried a couple new things this morning and loved them both. Sorry no pictures as I couldn't wait to dive into it lol! The key to this was having radishes I had cooked in the bottom of my crockpot with a chicken. You could try this with just preboiling them, but I don't think the flavor would be nearly as good. Here is what I did:

Saute some onions and garlic in ghee until well done, add precooked, sliced radishes and continue cooking until they brown up.

In another pan, I fried up some prosciutto (my favorite genius moment so far!) with a bit of smoked salt. Actually too much smoked salt. It is really too much for the prosciutto. It would probably be fine fried up on its own, but I just love smoke flavor! The point is, prosciutto will crisp up if fried, and has no nitrates or sugar in it! Who needs bacon?!

Then I fried up a couple eggs in the same pan I made the prosciutto in. Sigh, what a classic looking breakfast this was! Now I wish I had taken a picture. This won't be an everyday thing as it was rather time consuming, but I am glad for the knowledge of this awesomeness.

Pumpkin Pie Pork

Whoa, this is one of the best things I have ever made and quite a splurge as we usually try to keep our carbs down.  I really wanted to give this idea a try though!  The chipotle was kindof of a whim, but hey, the way I think, anything worth adding pumpkin and maple to is worth adding chipotle to!


Pumpkin Pie Pork

Whatcha Need

3 pound pork roast
3/4 cup canned pumpkin
1/2 cup maple syrup (you can use up to 2/3 cup if you don't mind the carbs and would like it really sweet)
1/4 cup apple cider vinegar
1 1/2 ts salt
1 ts pumpkin pie spice (see above)
1 ts Worcesteshire sauce
1/2 ts chipotle pepper (optional)

Whatcha Do

This is as easy peasy as they come.  Put the roast in the crockpot, mix up the rest of the ingredients and pour them over the top.  Cook it on low or high depending on how much time you have.  I usually start checking a roast about 5 hours in on low, then I cut it up to make sure the flavors are penetrating the whole roast.  When it gets more toward falling apart done, I cube it or shred it, depending on how I want to use it, and pop it back into the juices again for at least 15 minutes on the keep warm setting.  Watch out, this one is addicting!

Delicious Crockpot Pork Roast

I wanted to get this written up ASAP because it came out soooo good.  I put some honey in it, so it isn't technically Whole 30, but I am going to tag it as such because I think it would still be great without it, or you could throw some raisins into the sauce or some other fruit to sweeten it up if you want.   Plus, it is super easy peasy!

Delicious Crockpot Pork Roast 

Whatcha Need

3-5 pound pork roast

1 cup chicken bone broth

1 onion, chopped

3 garlic cloves

3 TB olive oil

3 TB apple cider vinegar

2 TB honey (leave out for whole 30)

1 ts oregeno

2 ts chili powder

2 ts dried rosemary 

2 ts ground cumin

2 ts salt

Whatcha Do

Put your roast in the crockpot and pour the bone broth around it.  Put everything else in a food processor and pulse it until the onion is in small pieces.  Pour it on top of your roast and cook it on low until it is falling apart.  Really, that's it.  I was using a roast that was about 3 1/2 pounds, and it took about 6 hours.   I ate it by itself with cole slaw one night and then used it to make a taco salad type thing the second.  Amazing both ways! 

Pork Tenderloin with Merlot Sauce

This is such a delicious recipe!  If you are doing Whole 30, I am sure it would be great with balsamic vinegar substituted for the wine!

Pork Tenderloin with Merlot Sauce

Whatcha Need:

1 pork tenderloin
4 ts minced garlic
1/2 ts salt
1/2 ts pepper
4 TB ghee
3/4 cup merlot
1 (8 ounce) package button mushrooms
1 ts rosemary

Whatcha Do:

Rub 2 ts of minced garlic into the tenderloin and sprinkle with the salt and pepper.  Heat 2 TB of ghee in a non-stick pan and sear the tenderloins on both sides until browned.  Move the tenderloin to a baking dish and add 1/4 cup of wine to the saute pan and simmer for 1-2 minutes. Add another TB of ghee and heat until just melted.  Pour the sauce from the saute pan over the tenderloins and bake the tenderloins at 350 for 30-35 minutes.  During the last 10 minutes of baking, heat the last TB of ghee in the saute pan.  Add 2 ts of minced garlic, the mushrooms and rosemary, and saute on high heat until golden brown.  Add the remaining 1/2 cup of wine and simmer for 2-3 minutes.  Season with salt and pepper to taste. Spoon the mushrooms over the tenderloin and prepared to be delishified.  Yeah I just made that word up.  :)