Fall Slow Cooker Pork Chops Serves 4 - 6 2 large sweet potatoes, peeled and thickly sliced into rounds 4 large apples, sliced 1 large onion, sliced 1 - 2 lbs boneless pork chops 1 2 lb bag sauerkraut, drained 1/4 C apple cider vinegar 1/2 tsp cinnamon 1/2 tsp chili powder 1/4 tsp salt 1/4 tsp paprika 1/4
tsp fresh ground pepper
1 cup brown sugar (honey or maple syrup can also be added) 1 cup reduced sodium soy sauce 1 tbsp poultry seasoning (fresh herbs can be substituted) 1 tbsp minced or pressed garlic 2
tsp fresh ground pepper 1 tbsp red pepper flakes 3 bay leaves
Not exact matches
Batter Ingredients: 1 cup chickpea flour 1/2
tsp salt 1/2
tsp fresh ground black
pepper 1/2
tsp turmeric, dry
ground 1
tsp chili flakes 1
tsp cumin seeds, crushed 1/2 cup water Mix all the batter ingredients very well, taste for salt.
30 ml 1.5 tbls olive oil (+ more to serve, if desired) 300g 2 red onions, thinly sliced 500g 4 small potatoes (I use dutch cream and midnight blue), thinly sliced 5g 1
tsp fresh rosemary leaves, chopped 1/2
tsp sea salt
Ground black
pepper, to taste 1
tsp plant - based milk 1 tbls toasted pine nuts (optional) Flaky sea salt to serve, optional.
1 2/3 cups ruby Port 1/4 cup balsamic vinegar 1/4 cup brown sugar 8 dried black Mission figs, stemmed, chopped 1 6 - inch - long sprig
fresh rosemary 1/4
tsp ground black
pepper 1 12 - ounce bag
fresh cranberries 3/4 cup sugar
2 cloves garlic 1 cup white or yellow onion, large dice 1 cup organic chicken stock 1
tsp kosher salt 1.5
tsp curry powder 1/2
tsp ground coriander 10
grinds fresh black
pepper Lard or your preferred Paleo - approved fat Optional: 1/4 cup flaxseed meal
2 cups water 1 cup quinoa 2 cup chopped Italian parsley 1/2 cup chopped scallions 2 medium tomatoes chopped 2 tbsp chopped
fresh mint 1 minced garlic clove 1 tbsp chopped
fresh basil 1/2 cup
fresh lemon juice, about 2 medium lemons 1/4 cup olive oil 1/4
tsp kosher salt 1/4
tsp freshly
ground white
pepper
Filling: 2 red bell
peppers 11 tbsp olive oil, divided 1 small butternut squash, cut into 1» cubes Kosher salt Freshly
ground pepper 1 small red - skinned sweet potato, peeled, cut into 1/2» cubes 4 oz of cherry tomatoes, cut in half 1 tbsp balsamic vinegar 2 small onion, thinly sliced 1 small fennel bulb, thinly sliced 2
tsp fresh thyme leaves, divided 4 oz
fresh goat cheese, crumbled 2 large eggs 3/4 cup heavy cream
18 - 24
fresh chicken wings and / or sections 2 tbsp Ancho chile powder 2 tbsp sweet paprika (use spicy variety for more kick) 1
tsp ground cumin 1 tbsp garlic powder 1
tsp salt 1
tsp cayenne
pepper 3 - 4
tsp grapeseed oil (olive oil will suffice)
for casserole: 1 tbsp olive oil 1 medium onion, chopped 2 garlic cloves, minced 1/2
tsp onion powder 1/2
tsp garlic powder 1
tsp dry mustard 1/4
tsp crushed red
pepper flakes 1
tsp paprika 1/3 cup nutritional yeast flakes 1 medium baking potato, peeled, diced finely 3/4 cup cooked white (navy) beans 3/4 cup raw cashews 1 cup water 1 tbsp apple cider vinegar salt and freshly
ground pepper 450 to 500 g short, dry pasta 1 cup
fresh or frozen green peas
1 lb skinless salmon fillet, cut into 1» cubes 1 Tbsp dijon mustard 1 Tbsp grated lime peel 1 Tbsp peeled, minced
fresh ginger 1 Tbsp chopped fresh cilantro 1 tsp low - sodium soy sauce 1/2 tsp ground coriander Salt and pepper to taste Fresh lime wedges and cilantro l
fresh ginger 1 Tbsp chopped
fresh cilantro 1 tsp low - sodium soy sauce 1/2 tsp ground coriander Salt and pepper to taste Fresh lime wedges and cilantro l
fresh cilantro 1
tsp low - sodium soy sauce 1/2
tsp ground coriander Salt and
pepper to taste
Fresh lime wedges and cilantro l
Fresh lime wedges and cilantro leaves
1 mango (12 oz), peeled and finely chopped 1 Tbsp lime juice 1 Tbsp orange juice 1 1/2
tsp orange juice 1/4 small onion, finely chopped 3/4
tsp salt 6 drops hot -
pepper sauce 2
tsp chopped
fresh cilantro 4 boneless, skinless chicken breast halves (6 oz each) 1 Tbsp vegetable oil 1/2
tsp salt 1/4
tsp ground black
pepper
1/4 c water or low - sodium beef broth or chicken broth 1/4 c balsamic vinegar 1 Tbsp chopped garlic 1 Tbsp chopped
fresh basil or 1
tsp dried 1 Tbsp chopped
fresh thyme or 1
tsp dried 1
tsp mustard powder 1/2
tsp ground black
pepper 1 1/4 lbs flank steak, trimmed of all visible fat 8 roma tomatoes, halved crosswise
1 red bell
pepper, quartered 1 yellow squash, sliced lengthwise into 1/2» thick pieces 1 zucchini, sliced lengthwise into 1/2» thick pieces 1 japanese eggplant, sliced lengthwise into 1/2» thick pieces 4 cremini mushrooms 4 oz asparagus 3 scallions 2 Tbsp olive oil 1 Tbsp balsamic vinegar 1 garlic clove, minced 1 Tbsp chopped
fresh Italian parsley 1 Tbsp chopped
fresh basil 1
tsp finely chopped
fresh rosemary 1/4
tsp salt Freshly
ground black
pepper
1 Steak Salt and
pepper 1 cup lightly packed flat leaf parsley, chopped 3 cloves garlic, minced 1/2
tsp freshly
ground pepper 1/2
tsp chili
pepper flakes 2 tbsp
fresh oregano leaves, chopped 1 tbsp
fresh cilantro, chopped 2 tbsp shallot or onion, minced 3/4 cup vegetable or olive oil 3 tbsp sherry wine vinegar, or red wine vinegar 3 tbsp lemon juice 1/2
tsp salt 1 stick unsalted butter 2 tbsp chili powder 1/2 tbsp
fresh ground cinnamon (up the cinnamon if using already grated or
ground)
ground pork 1
tsp salt
fresh ground pepper 1/2 oz.
1 slice white bread, crust removed and cut into 1/4» pieces 2 tbsp milk 1/4 cup finely chopped shallots (1 shallot) 2 cloves garlic, minced 3 tbsp finely chopped
fresh mint 3 tbsp finely chopped cilantro 1
tsp dried oregano 3/4
tsp salt 1/2
tsp freshly
ground black
pepper 1 1/2 lbs
ground lamb
extra virgin olive oil 2 cloves garlic, minced 2 cups Chardonnay wine 1 cup vegetable broth (low sodium) 1 cup light coconut milk (almond milk will also work) 2 cups organic pumpkin puree (not pie mix) 1 can cannellini beans, drained and rinsed 1 cup corn kernels (frozen or
fresh) 1 cup shredded carrots 1
tsp all spice 1/2
tsp ground ginger Salt and
pepper to taste Optional 4 - 5 ″ mini pumpkins to use as a serving bowl Directions: Place extra virgin olive oil in a large soup pot on medium heat.
-- 500g diced Welsh lamb (fat trimmed off)-- 1 red onion, cut in to chunks — 2 tbsp olive oil — 1 tbsp tomato puree — Juice and zest of half a lemon — Half a
tsp each of paprika, cumin, tumeric, chilli powder,
ground coriander, garlic powder — 2 tbsp
fresh mint, chopped — A pinch of sea salt and black
pepper
1 1/2 qt of chicken stock 2 lb butternut squash cut in small cubes 2 tart apples (peeled) cut into small cubes 2 shallots chopped 1
tsp fresh rosemary or 1/2
tsp dried 1
tsp fresh thyme or 1
tsp dried 1/2 cup half and half 1/2
tsp salt 1/2
tsp ground pepper
2 portobello mushrooms (8 oz), stems removed 1 sm zucchini 2 Tbsp olive oil, divided 1/4 c shallots, minced 1/4
tsp red
pepper flakes 1/3 c Parmesan cheese 3/4 c quinoa, rinsed and cooked according to package directions 3/4
tsp salt 1 lg egg, beaten 1 c
fresh whole - wheat breadcrumbs 1/2 c oats, pulsed in a food processor until
ground, or an additional 1/2 c whole - wheat breadcrumbs 15 hamburger buns or rolls, toasted
Ingredients: — 4 cups corn kernels (I used frozen)-- 1 medium sized red bell
pepper, diced — 2 medium tomatoes, chopped and seeded — 1 4 - ounce can chopped mild green chilies — 1/3 cup chopped red onion — 1
tsp fresh jalapeno, finely minced — 2 tbsp
fresh lime juice — 2 garlic cloves, minced — 2 tbsp
fresh cilantro, finely chopped — 1/2
tsp ground cumin — 1
tsp salt — 1/4
tsp black
pepper
Worcestershire sauce 1 garlic clove, minced 1 cup
fresh blueberries 1/2
tsp onion powder 1/4
tsp ground mustard 1/4
tsp ground all spice 2
tsp hot sauce salt to taste Toppings: 4 red bell
peppers smoky, crisp bacon 6 white tender hamburger buns 6 large thick slices of brie cheese Preheat grill to 350 degrees and spray with nonstick.
1/4 cup citrus balsamic vinaigrette 1/3 cup grapeseed oil 1
tsp Dijon mustard 1
tsp Herbes de Provence 1 garlic clove, finely minced good pinch sea salt and
fresh ground pepper
Lemon Honey Mustard Mint Tahini Sauce INGREDIENTS 1/4 cup tahini (
ground sesame paste) 3/4 of small lemon, juiced 2
tsp Dijon or stone
ground mustard 2
tsp honey 2
tsp fresh mint leaves, chopped 1 tbsp extra virgin olive oil 2 — 4 tbsp water, as needed * Salt and black
pepper to taste
1.25 cups canned pumpkin (about one 15 oz can) 2 tbsp dry whole wheat breadcrumbs 2 tbsp
fresh grated Parmesan cheese 1/2
tsp salt 1/2
tsp minced
fresh sage 1/4
tsp freshly
ground black
pepper 1/8
tsp ground nutmeg 30 round wonton wrappers 1 tbsp cornstarch Cooking spray 1 cup fat - free milk 1 tbsp all - purpose flour 1.5 tbsp butter 1/2 cup (2 ounces) crumbled Gorgonzola cheese 3 tbsp chopped walnuts, toasted
2 tbsp ghee, coconut or olive oil 1
tsp cumin seeds 1/2
tsp ground turmeric 1/2
tsp ground cardamom 1/2
tsp ground cilantro 1 pinch
ground cayenne 1 inch
fresh ginger, minced 4 garlic cloves 1 large red onion, diced 2 medium size sweet potatoes, cut into bite - size pieces 1 fennel bulb, halved and thinly sliced 1 cup lentils, rinsed 2 cups water 2 — 4 tbsp sauerkraut, more for serving 1 -2 tbsp honey salt &
pepper, to taste
1 tbsp cold pressed coconut oil, ghee or olive oil 1 yellow onion, finely chopped 2 cloves garlic, finely chopped 2 tbsp
fresh ginger, finely chopped or 1
tsp ground 2 tbsp
fresh turmeric, finely chopped or 1
tsp ground 1 pinch
ground cayenne
pepper or more to taste 3,5 cups / 800 ml canned plum tomatoes 1/2 cup / 125 ml uncooked red lentils, rinsed 2 cups / 500 ml water 1
tsp coarse sea salt 1 broccoli, cut into bite - size pieces 1 fennel, thinly sliced 1 zucchini, cut into bite - size pieces 1 handful green beans 1 cup / 400 ml cooked butter beans
1 tbsp cumin 1 - 2
tsp chili powder — I went on the heavier side of the chili powder 2 garlic cloves, minced freshly
ground salt &
pepper 1/2 cup chopped
fresh cilantro — flat leaf parsley can be subbed if you don't have
fresh cilantro on hand 1 avocado, diced Directions
Ingredients 2 Tbsp olive oil 1 medium carrot, diced 1 celery stalk, diced 1 clove garlic, minced or pressed 1/2 small - medium onion, diced 2
tsp fresh rosemary, finely chopped * 1
tsp fresh thyme, finely chopped Kosher salt to taste 1 lb
ground turkey ** 3/4 cup frozen vegetables, I used lima beans, corn, and peas 1/2
tsp pepper pinch (~ 1/4
tsp) nutmeg 1 cup chicken broth 2 Tbsp corn starch 2 Tbsp cold water 1/2 cup milk 1 1/2 -2 cups mashed potatoes ***
3 oz dried ancho chiles, stemmed, seeded, coarsely torn 6 ounces beef bacon, diced 1 large vidalia onion (1 lb), diced 4 lb beef brisket, fat trimmed, cut into 2 inch cubes and seasoned with salt and
pepper 6 large garlic cloves 3 - 4 canned chipotle chilies in adobo (& 1 tbsp juice) 2 tbsp chili powder 1 tbsp
ground cumin 1
tsp dried oregano 1
tsp ground coriander 2
tsp salt 1 12oz bottle Mexican beer 1 7 - ounce can diced roasted green chiles 3 10oz cans fire - roasted diced tomatoes with chipotle 1/2 cup finely chopped
fresh cilantro stems 4 cups seeded peeled pumpkin (from 3 1/2 pound pumpkin), cut into 1 1/2 inch chunks
1 can organic black beans rinsed or 1 1/2 cup cooked beans from dried 1/4 - 1/2 red onion diced 1/4 - 1/2 white onion diced 1/2 anaheim
pepper diced 1 small red or orange
pepper diced Handful
fresh cilantro chopped Sea Salt and
pepper to taste 1
tsp ground cumin 1
tsp epazote 1
tsp ground chipotle 1 TB tapioca flour to mix into cakes
Pomodoro Sauce 1 onion 2 cloves of garlic 2 tbsp olive oil 3 x 400 g / 14 oz cans of chopped tomatoes 1 handful
fresh basil or 2
tsp dried sea salt freshly
ground black
pepper
Extra Virgin Olive Oil 1 Yellow Onion, finely chopped, divided — Sea Salt 2 cloves Garlic 1/2
tsp Paprika 1/4
tsp Ground Cumin 1/4 tsp Chili Powder — Black Pepper, freshly ground 1 1/2 cups Canned or Cooked Pinto Beans 2 Jalapeño Peppers, chopped, seeds removed if you don't want the heat 2 Plum Tomatoes, finely chopped 1/4 bunch Fresh Cilantro, chopped 1/2 Lime, juiced 8 Eggs, beaten 2 tbsp Unsalted Butter 8 Soft Corn or Flour Tortillas, our favorite are the Hand Made Style by La Tortilla Factory Optional: Shredded cheese or queso fresco would be a delicious add
Ground Cumin 1/4
tsp Chili Powder — Black Pepper, freshly
ground 1 1/2 cups Canned or Cooked Pinto Beans 2 Jalapeño Peppers, chopped, seeds removed if you don't want the heat 2 Plum Tomatoes, finely chopped 1/4 bunch Fresh Cilantro, chopped 1/2 Lime, juiced 8 Eggs, beaten 2 tbsp Unsalted Butter 8 Soft Corn or Flour Tortillas, our favorite are the Hand Made Style by La Tortilla Factory Optional: Shredded cheese or queso fresco would be a delicious add
ground 1 1/2 cups Canned or Cooked Pinto Beans 2 Jalapeño
Peppers, chopped, seeds removed if you don't want the heat 2 Plum Tomatoes, finely chopped 1/4 bunch
Fresh Cilantro, chopped 1/2 Lime, juiced 8 Eggs, beaten 2 tbsp Unsalted Butter 8 Soft Corn or Flour Tortillas, our favorite are the Hand Made Style by La Tortilla Factory Optional: Shredded cheese or queso fresco would be a delicious addition.
Use only organic spices 1/4 — 1/2
tsp fresh ground black
pepper Blend and enjoy.
2 to 4 ounces Garlicky Greengo 1/4 cup Mayo 3 TB sour cream 3 TB minced
fresh parsley 1 garlic clove, minced 1/2
tsp chili powder 1/4
tsp ground black
pepper 1/4
tsp cayenne
pepper (optional) 4
tsp juice from 1 lime 1 oz grated Cotija cheese Mix together, refrigerate for at least 1 hour then slather on your roasted or grilled corn on the cobb.
4 bone - in pork chops, about 1 inch think
fresh ground salt and
pepper 1 cup flour 2
tsp garlic powder 1/4 teaspoon thyme 1/8 teaspoon chili powder 1/4 cup plus 2 tablespoons olive or vegetable oil, divided use 2 medium onions, thinly sliced 2 tablespoons butter 1 1/2 cup low - sodium chicken broth 1/4 cup heavy cream
INGREDIENTS 1 1/2 lbs lean
ground beef 1 tbsp Worcestershire sauce 1
tsp smoked paprika 1 tbsp HP sauce 1
tsp fresh ground black
pepper 1
tsp salt 1
tsp ground cumin
Manzana Chili Verde 1 lb baby Yukon golds, cut into 1/2 ″ pieces 2 tbsp olive oil 1 large yellow onion, diced small 3 jalapeños, seeded and sliced thinly 2 poblano
peppers, seeded and chopped into 1 ″ pieces 4 cloves garlic, minced 3
tsp ground cumin 1
tsp dried oregano 1
tsp salt 1 cup dry white wine 1 lb tomatillos, papery skin removed, washed, chopped into 1/2 ″ to 3/4 ″ pieces 2 Granny Smith apples, cored, quartered, and sliced thinly 2 cup vegetable broth 1 cup loosely packed
fresh cilantro 1/4 cup shopped scallions 1 15 - oz can small white beans, drained and rinsed Juice of 1 lime Avocado slices for garnish
Vegetable filling — 2 tbsp olive oil 1/2 zucchini, sliced 1/2 yellow squash, sliced 1/2 small onion, chopped 2 cloves garlic, sliced 4 baby bella mushrooms, sliced 1 (14 oz) can whole peeled tomatoes in juice 1/2
tsp dry basil 1/2
tsp dry oregano pinch of rosemary pinch of red
pepper flakes 1/2
tsp kosher salt
fresh ground pepper to taste
4 bone - in pork chops, about 1 inch think
fresh ground salt and
pepper 1 cup flour 2
tsp garlic powder 1/4 teaspoon thyme 1/8 teaspoon chili powder 1/4 cup plus 2 tablespoons olive or vegetable
1 tbsp canola oil 12 oz button mushrooms, sliced 4 oz
fresh shiitake or oyster mushrooms, sliced 4 oz cremini mushrooms, sliced 1 medium yellow onion, diced 2 stalks celery, chopped 2 tbsp chopped shallots 6 cups hot water (or chicken broth) 1/2 cup pearl barley 1/4 cup dry white wine 2
tsp Dijon mustard 2 tbsp dried parsley 1
tsp dried thyme 1/2
tsp salt 1/2
tsp ground white
pepper 1/3 lb green beans, trimmed and cut into 1 - inch pieces
4 tomatoes, seeded and diced 1/3 cup chopped
fresh basil 1/4 cup shredded Parmesan cheese 2 cloves garlic, minced 1 Tbsp balsamic vinegar 1 Tbsp olive oil 1/4
tsp sea salt 1/4
tsp freshly
ground black
pepper 1 loaf French bread, toasted and sliced
Cellophane Noodle Salad ---------------- 8 dried shiitake mushrooms 1 lemongrass stalk 1 green jalapeno chili 1/4 lb
ground pork 1/2
tsp salt 1/8
tsp freshly
ground white
pepper 3 oz cellophane noodles, soaked in warm water for 30 minutes 3 tbsp
fresh lime juice 2 tbsp fish sauce 1
tsp sugar 1 tbsp water 3 tbsp canola oil 1 cup peeled, seeded and julienned cucumber 1/2 cup seeded and julienned red bell
pepper 3 shallots, thinly sliced 8 red - leaf lettuce leaves 2 tbsp minced unsalted peanuts, toasted 1 tbsp shredded
fresh mint 1 tbsp shredded
fresh cilantro
2 garlic cloves 1 tablespoon kosher salt 1 tablespoon
fresh or 1
tsp dried thyme leaves 1/4 cup Dijon mustard 1 3 - pound boneless pork loin, trimmed and tied if you want (I had a bone in roast in my freezer and it worked fine) 3 small fennel bulbs, tops removed 10 carrots, peeled and thickly sliced diagonally 10 small new potatoes, quartered 2 onions, thickly sliced 4 tablespoons good olive oil 4 tablespoons unsalted butter (1/2 stick), melted Salt and freshly
ground black
pepper
Cooking Spray 2 - 4 cloves of minced garlic 16 slices of pepperoni, coarsely chopped * 1/4 teaspoon of dried oregano 1 1/2 cups of lower - sodium marinara sauce 2 tablespoons of chopped
fresh basil (or 1/2
tsp of dried) 2 teaspoons olive oil 1 1/2 pounds of chicken cutlets 1/4 teaspoon freshly
ground black
pepper 1 cup shredded part skim mozzarella cheese
Southwestern Corn and Potato Soup ---------------------- 1 cup finely chopped onions 2 garlic cloves, minced 1 serrano, seeded and minced 1/4
tsp salt 3 cups Vegetable broth 2
tsp ground cumin 1 medium sweet potato, diced (~ 2 cups) 1/2 red bell
pepper, finely chopped 3 cups
fresh or frozen corn kernels salt lime wedges cilantro, finely chopped
Mexican Meatball Soup 1 tbsp canola oil 1 small red onion, chopped 2 jalapenos, seeded and chopped 1 zucchini, cut into 1 / 2 - inch slices and quartered 2 tbsp
fresh oregano 1/2
tsp ground cumin 4 cups chicken stock 2 cups water 1 15 - oz can diced fire - roasted tomatoes, drained 1 3/4
tsp salt 3/4
tsp pepper 1/2 lb
ground beef 2 cloves garlic, minced 2 1/2 tbsp breadcrumbs 1 egg, beaten 1 cup frozen corn kernels 1 tbsp lime juice
Ful Mudammas: 1 15 - oz can fava beans, drained and rinsed 1 clove garlic, minced and mashed to a paste with 1/4
tsp kosher salt Zest of 1/2 lemon Juice of 1/2 lemon (2 tbsp) 1 tbsp olive oil 1/2 cup loosely packed
fresh parsley leaves, chopped Kosher salt and freshly
ground black
pepper
Lamb: 1 12 - oz leg of lamb steak Zest of 1/2 lemon 1 tbsp freshly squeezed lemon juice 2 tbsp olive oil 2
tsp chopped
fresh oregano leaves 2 cloves garlic, minced 1/4
tsp freshly
ground black
pepper