Tag Archives: pork

One Pot Irish Banger Skillet

One Pot Irish Banger Skillet

We are just a day away from St. Patrick’s Day, and one of my few reasons why I love this day is because it means it’s almost Spring! That’s always a good thing to me because I just can’t wait for the warm weather. I know it’s so much colder and snowy in other parts of the country but I’m a summer girl and I’m the happiest under sunny warm skies.

And to celebrate almost-Spring, I made a SUPER easy and delicious one pot meal: Irish banger skillet! You literally just throw everything in a oven-proof skillet and bake it until it’s done. I love these kinds of meals because it’s so simple and you have less dishes to do. My favorite!

One Pot Irish Banger Skillet

One Pot Irish Banger Skillet

One Pot Irish Banger Skillet

The traditional Irish bangers are usually pork sausage made with wheat flour. Since I can’t handle gluten, I made them with regular ol’ pork sausage which worked beautifully. This can also work with chicken as well. With cabbage, potatoes, and carrots, this Irish banger skillet makes a complete, budget-friendly meal your family will love.

If you need a yummy drink to go with your celebration of St. Patrick’s Day, make sure check out my paleo and vegan Shamrock Shake. It’s healthy and delicious, and taste GREAT with a bit of your favorite boozed mixed in as well.

Hope you imbibe safely and I wish you a giant pot of good luck and good cheer!

One Pot Irish Banger Skillet

One Pot Irish Banger Skillet

One Pot Irish Banger Skillet

One Pan Irish Banger Skillet
 
Prep time
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Ingredients
  • 4 cups of shredded cabbage
  • 2 cloves of garlic, minced
  • 1 large russet potato, cubed
  • 1 large carrot, chopped
  • 1 tbsp + 1 tsp cooking fat, melted
  • 1 tsp sea salt, divided
  • Cracked black pepper, to taste
  • 1 lb chicken or pork sausage
  • 1 tbsp apple cider vinegar
Instructions
  1. Preheat oven to 425 degrees F.
  2. Place shredded cabbage and garlic In an oven-proof skillet, and toss with 1 tbsp cooking fat and ½ tsp of sea salt.
  3. In a small bowl, toss potato and carrot with 1 tsp cooking fat and ½ tsp of sea salt until evenly coated. Place evenly on top of the cabbage. Sprinkle with black pepper.
  4. Nestle the sausage between the potato and carrot mixture on top of the cabbage.
  5. Bake for 20 minutes, then flip the sausages and bake for 15 additional minutes.
  6. Splash evenly with apple cider vinegar before serving.

Celebrate St. Patrick's Day with this Paleo Whole30 One Pot Irish Banger Skillet!

Spinach and Artichoke Meatballs

Paleo Whole30 Spinach Artichoke Meatballs
 
Can you believe Super Bowl is almost here? Those of you who aren’t into sports are probably like, “Yes, and I don’t give a fuuuuuuu—.” I get it. I don’t much care about the teams playing this year, but I do enjoy watching football with friends and it’s so exciting to get into a game that so many people care about.

If you don’t agree, then can’t we all at least agree that game day food is the best? Nachos, wings, dips, chili, finger foods… What’s not to love?

Today’s recipe was created out of my love for both spinach and artichoke dip and meatballs, and it’s the perfect game day food that won’t make you feel tired and sluggish afterwards.

Paleo Whole30 Spinach Artichoke Meatballs

Paleo Whole30 Spinach Artichoke Meatballs

Paleo Whole30 Spinach Artichoke Meatballs
 
I love these spinach and artichoke meatballs because they literally come together in 5 minutes and all you really have to do is throw them in the oven. And they are seriously so delicious! The meatballs are a bit veggie heavy so I didn’t think the fiancé would love them, but he gobbled them up and told me how amazing they were. I think the sauce really pulls all the flavors together so definitely definitely make the sauce! It adds the creaminess and tanginess that’s so amazing in a spinach and artichoke dip.

Paleo Whole30 Spinach Artichoke Meatballs

Paleo Whole30 Spinach Artichoke Meatballs

Paleo Whole30 Spinach Artichoke Meatballs
 
Whether you are hosting or going to a Super Bowl party, I know these meatballs will be a popular crowd pleaser. It’s so healthy (they are sugar detox-friendly!) but still so healthy and flavorful. I promise, you won’t miss the cheese but if you aren’t lactose intolerant like me, you can also replace nutritional yeast with some cheddar or parmesan. I hope you love these as much as we did!

Paleo Whole30 Spinach Artichoke MeatballsPaleo Whole30 Spinach Artichoke Meatballs

Spinach and Artichoke Meatballs
 
Prep time
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Ingredients
Meatballs
  • 1½ lb ground pork
  • 1 14-oz can of artichoke hearts, drained and chopped
  • 2 cups frozen spinach, thawed and drained
  • ⅓ cup nutritional yeast
  • Zest of 1 lemon
  • 2 garlic cloves, minced
  • ½ tsp sea salt
  • Fresh cracked black pepper, to taste
  • ½ tsp red pepper flakes (optional)
Dipping Sauce
  • ¼ cup paleo mayonnaise
  • 1 tbsp apple cider vinegar
  • ½ tsp dijon mustard
  • ½ tsp garlic powder
  • 1 stalk of green onion, finely minced
  • Salt and pepper, to taste
Instructions
Meatballs
  1. Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
  2. Use your hands to squeeze out the liquid from the artichoke hearts and spinach.
  3. Mix all ingredients for the meatballs in a large bowl.
  4. Shape into 24-30 meatballs, about the size of golf balls.
  5. Place on the lined baking sheet, making sure that they don't touch each other.
  6. Bake for 20-25 minutes until the meatballs are cooked through.
  7. Serve drizzled with dipping sauce (recipe below) or you can serve the sauce on the side to dip the meatballs in.
Dipping Sauce
  1. While the meatballs are baking, mix all ingredients in a small bowl and set aside until ready to serve.

Paleo Gluten Free Whole30 Spinach Artichoke Meatballs

Paleo Cauliflower Pork Fried Rice

Paleo Gluten Free Cauliflower Pork Fried Rice

I can’t believe I never posted a cauliflower rice recipe on the blog before! It’s one of the easiest and fastest dishes to cook, making it a common weeknight meal in our household. I do eat white rice frequently, but cauliflower rice has it’s own appeal when trying to keep things light and lower in carbs, especially if you are going through a sugar detox like the Whole30 or the RESTART program.

You can, of course, switch out the protein in this recipe but my favorite is pork fried rice. It’s probably because I’m obsessed with pork chops and will use any excuse to include it in a recipe. I just love how flavorful and fatty they are!

Paleo Gluten Free Cauliflower Pork Fried Rice

Paleo Gluten Free Cauliflower Pork Fried Rice

Paleo Gluten Free Cauliflower Pork Fried Rice

This recipe can also be easily modified to be AIP-friendly! My mom is still staying with us so that’s what I ended up doing. Just omit the black pepper and miso paste and the dish will still be very flavorful. I actually made this for her because she had mentioned how much she missed eating rice while on the autoimmune protocol.

Paleo Gluten Free Cauliflower Pork Fried Rice

Paleo Gluten Free Cauliflower Pork Fried Rice

Paleo Gluten Free Cauliflower Pork Fried Rice

The next time you are craving Asian fried rice, try making this version instead of getting takeout! The restaurant version is often filled with corn starch, sweeteners, unhealthy oils, and MSG, but you can avoid all those crappy ingredients by making this cauliflower pork fried rice at home. You’ll also find that making it at home is just as flavorful, and it’s a great way to fit in some extra serving of veggies!
Paleo Gluten Free Whole30 Cauliflower Pork Fried Rice

Paleo Cauliflower Pork Fried "Rice"
 
Prep time
Cook time
Total time
 
Ingredients
  • 1 head of cauliflower or 4 cups of pre-shredded cauliflower rice
  • 2 tbsp coconut aminos or gluten free tamari sauce
  • 1 tbsp apple cider vinegar
  • 2 tsp miso paste*
  • 2 tsp fish sauce
  • 1 lb pork chops, cut into ½ inch cubes
  • Salt & pepper, to taste (Omit pepper for AIP)
  • 1 tbsp coconut oil
  • ½ small onion, diced
  • 3 cloves garlic, minced
  • 1 large carrot, shredded
  • 1½ cups green beans, chopped into 1 inch pieces
  • ½ inch fresh ginger, grated
  • Fresh cilantro, for garnish (optional)
Instructions
  1. If using a head of cauliflower, place the florets in the food processor and pulse until it becomes a rice-like texture and size. Set aside.
  2. In a small bowl, whisk together coconut aminos, apple cider vinegar, miso paste, and fish sauce until the miso paste is dissolved. Set aside.
  3. Season the pork chop cubes generously with salt and pepper and toss gently.
  4. Heat coconut oil in a large skillet over medium high heat.
  5. Add onion, garlic, and pork chop cubes and cook while stirring for 3 minutes, until the pork is browned on all sides
  6. Add shredded carrot, green beans, and ginger and cook for 5 more minutes until the green beans are bright and tender. Stir frequently.
  7. Add cauliflower "rice" and the sauce. Stir once, lower the heat to low, then cover for 4-5 minutes until the cauliflower becomes tender.
  8. Stir everything together and garnish with cilantro leaves, if using, before serving.
Notes
*If avoiding soy, replace miso paste with extra coconut aminos.

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Paleo Gluten Free Whole30 Cauliflower Pork Fried Rice