Tag Archives: pork

AIP Breakfast Pork Sausage

AIP Paleo Breakfast Pork Sausage

Did you all have a great Christmas? Mine was so nice and relaxing. My mom and I are on our Pacific Coast Highway road trip from SF to LA, and we are currently in the mountains of Malibu for 3 nights. It’s in a secluded cabin with amazing views, no cell service (thank god for wifi!), and fresh mountain air. It’s so nice to unwind and do nothing for a while.

If you don’t follow me on Instagram and Facebook, I mentioned in one of my posts that I’m putting my mom on the autoimmune protocol (AIP) during this whole trip. She has had rheumatoid arthritis for several years now and she still suffers from it. However, she’s never tried the AIP diet, which has worked so well for so many people with autoimmune diseases. So, this whole trip, I’ve been prepping and cooking up AIP meals and snacks. It’s been challenging at times, but still so fun to travel with my mom.

AIP Paleo Breakfast Pork Sausage

AIP Paleo Breakfast Pork Sausage

AIP Paleo Breakfast Pork Sausage

If you’ve signed up for my newsletter, you already received this recipe in your inbox a few days ago! These breakfast pork sausage is the first AIP recipe that I created, and I’m so excited that it turned out so so tasty. I made a triple batch before leaving on this trip and it’s been a lifesaver in the mornings when I don’t feel like spending too much time in the kitchen. I would just fry up these sausage and sauté some veggies and call it breakfast! 

AIP Paleo Breakfast Pork Sausage

AIP Paleo Breakfast Pork Sausage

AIP Paleo Breakfast Pork Sausage

The texture is the best part about these breakfast pork sausage. Crispy on the outside, and soft on the inside. I honestly didn’t miss the nightshade vegetables and cracked black pepper in these, which is what I would normally add to a breakfast sausage.

If you are looking for an egg-free breakfast or you are on your own AIP journey, I highly recommend this breakfast pork sausage. It’s seriously so yummy and filling!

AIP Paleo Breakfast Pork Sausage

5.0 from 1 reviews
Breakfast Pork Sausage
 
Prep time
Cook time
Total time
 
Ingredients
  • 1 lb ground pork
  • 1 tsp sea salt
  • 2 tsp fresh sage, finely chopped
  • 1 tsp fresh thyme, finely chopped
  • ½ tsp garlic powder
  • ¼ tsp onion powder
  • ⅛ tsp ground nutmeg (Omit for AIP)
  • Pinch of ground cloves
  • 1 tbsp coconut oil
Instructions
  1. Combine and mix together all ingredients in a bowl.
  2. Divide and form into 8 mini patties.
  3. Heat oil in a skillet over medium high heat.
  4. Place the patties in skillet and cook 5 minutes per side.
  5. Serve immediately.

AIP Paleo Breakfast Pork Sausage

Stuffing Stuffed Pumpkin

Paleo Gluten Free Whole30 Thanksgiving Stuffed Pumpkin

Is everyone ready for Thanksgiving?? Who’s excited? Who’s dreading it? Who can’t wait until the holiday season is over??

As festive and fun this time of the year can be, it can be quite stressful for many of us. Well, I’m actually quite stoked for Thanksgiving this year, because we are celebrating it in Hawaii with my parents! If you didn’t know, they both live in Korea now, so it’s always a good time for me when I’m able to see them once or twice a year. I’m not sure if I’ll be cooking or going out to eat, or what we’ll be even doing, but I’m excited to be somewhere warm and sunny!

Anyway, just because I may or may not be cooking this Thanksgiving, doesn’t mean I can’t enjoy the staple dishes earlier so I can share it with you folks! So here’s a delicious and beautiful stuffed pumpkin recipe that’ll wow your guests when they see it on dinner table. What’s it stuffed with, you ask? Stuffing! Hence the name: Stuffing Stuffed Pumpkin. Say that 5 times fast. 

Paleo Gluten Free Whole30 Thanksgiving Stuffed Pumpkin

Paleo Gluten Free Whole30 Thanksgiving Stuffed Pumpkin

Paleo Gluten Free Whole30 Thanksgiving Stuffed Pumpkin

I found these mini pumpkins at the farmers market, and they weren’t labeled. After doing some internet search, I believe these are golden nugget pumpkins. If you believe that they are another variety, then let me know below! They are definitely not sweet enough to be sugar pumpkins even though they do look a bit like them.

If you can’t find these types of pumpkins, you can use other kinds. You can even stuff the stuffing in one large pumpkin, but you would have to increase the cooking time. The world is your oyster. I love how festive and delicious this dish came out, and it’s such a fun way to serve stuffing on Thanksgiving. If you are starting your menu planning, make sure to include this one because everyone will love it!

Paleo Gluten Free Whole30 Thanksgiving Stuffed Pumpkin

Paleo Gluten Free Whole30 Thanksgiving Stuffed Pumpkin

Paleo Gluten Free Whole30 Thanksgiving Stuffed PumpkinPaleo Gluten Free Whole30 Thanksgiving Stuffed Pumpkin

Thanksgiving Stuffed Pumpkin
 
Prep time
Cook time
Total time
 
Ingredients
  • 4-5 small pumpkins, or 1 large pumpkin
  • 2 tbsp ghee or coconut oil
  • 1 large onion, diced
  • 1 lb Italian pork or chicken sausage, casing removed
  • 4 large carrots, chopped
  • 2 stalks celery, chopped
  • ½ fresh or frozen cranberries, chopped
  • 4 garlic cloves, minced
  • ½ cup chicken broth
  • 1 tbsp balsamic vinegar
  • ½ cup chopped almonds
  • 2 large eggs
  • 1 tsp fresh thyme leaves
  • 1 tsp chopped fresh sage
  • Salt and pepper, to taste
Instructions
  1. Preheat oven to 350 degrees F.
  2. Using a sharp knife, carefully cut out a circle on top of the pumpkin(s) making a lid as you would to carve a Jack O' Lantern. Remove the seeds and any loose strings, then generously sprinkle salt and pepper inside the pumpkins. Place the pumpkins on baking sheet lined with parchment paper.
  3. Heat ghee or coconut oil in a large pan over medium-high heat.
  4. Add diced onions to the pan, sprinkle with salt and pepper, and sauté until soft and translucent.
  5. Add the sausage and brown, stirring occasionally and breaking it into crumbles with a wooden spoon, about 8 minutes.
  6. Transfer the cooked onions and sausage into a large mixing bowl.
  7. Add carrots, celery, cranberries, garlic, chicken broth, and balsamic vinegar to the pan, sprinkle with salt and pepper, and simmer until the liquid is evaporate, about 8 minutes.
  8. Transfer the vegetables in the bowl with onions and sausage. Let the mixture cool for 10 minutes, then add chopped walnuts.
  9. Whisk together eggs, thyme, sage, salt, and pepper, then pour over the stuffing mixture. Stir well.
  10. Transfer the stuffing into the pumpkin(s), filling up to the top.**
  11. Place the lid on top of the pumpkin(s), and transfer to the oven.
  12. Bake until the pumpkin skin is soft, about 45 minutes - 2 hours depending on the size of your pumpkin.
Notes
**If there is leftover stuffing, bake in a small dish with the pumpkins covered with aluminum foil.

Thanksgiving Stuffing Stuffed Pumpkin - Paleo Gluten Free Whole30

 

Paleo Korean Pork Ribs

Korean BBQ Pork Spare Ribs

YOU GUYS. You NEED to try this recipe!

I turned 30 a few days ago, and whenever it’s my birthday, I miss my family a lot. My parents live in Korea and my brother lives in NYC, so I try to treat myself with something that reminds me of my mom’s cooking to cure my homesickness. These Korean BBQ style ribs is the oven-cooked version of my Slow Cooker Asian Beef Back Ribs, and they did an amazing job of fulfilling my craving for some delicious Korean food.

Korean BBQ Pork Spare Ribs

Korean BBQ Pork Spare Ribs

Korean BBQ Pork Spare Ribs

I absolutely love Korean food (it’s what I grew up on!), but it’s hard to eat gluten free with typical Korean food you find at a restaurant. Both soy sauce and chili paste (gochujang) contain wheat and they are a large part of Korean cooking. Because of this, I’ve been trying to recreate many traditional dishes at home using gluten-free substitutes.  

So far, these Korean pork ribs are one of my favorite recreations, and I can honestly say they taste better than ones I’ve tried at restaurants. I love how the sauce coats and caramelizes on the ribs and they are seriously SO delicious. Hope you try this recipe and love it as much as I do!

Korean BBQ Pork Spare Ribs

Korean BBQ Pork Spare Ribs

Korean BBQ Pork Spare RibsKorean BBQ Pork Spare Ribs

Paleo Korean Pork Ribs
 
Prep time
Cook time
Total time
 
Ingredients
  • 4 lbs pork spare ribs
  • Salt and pepper, to taste (omit pepper for AIP)
  • ½ pear, roughly chopped
  • ¼ cup coconut aminos or gluten free tamari sauce
  • 1 tbsp apple cider vinegar
  • 1 tsp fish sauce
  • 1 tsp avocado oil
  • 2 garlic cloves
  • 1 inch fresh ginger
  • 2 stalks of green onion
  • Chopped green onions and sesame seeds, for garnish
Instructions
  1. Preheat oven to 300 degrees F. Line a baking sheet with parchment paper.
  2. Sprinkle both sides of the ribs with salt and pepper. Lay them in a single layer on the parchment paper.
  3. Bake for 2.5-3 hours until the ribs are juicy and tender.
  4. While the ribs are baking, prepare the sauce. Place the rest of the ingredients, except chopped green onions and sesame seeds, in a food processor until thick and smooth. Set aside.
  5. Once the ribs are done, pour out the oil that's been cooked off and discard the parchment paper.
  6. Separate the ribs into sections using kitchen shears or a knife. Lay them out on the baking sheet.
  7. Slather on ½ of the sauce on top of the ribs.
  8. Broil for 3 minutes.
  9. Remove from oven, flip the ribs, and slather on the rest of the sauce on the other side of the ribs.
  10. Broil for 2-3 minutes until the sauce is thick and caramelized.
  11. Sprinkle with chopped green onions and sesame seeds before serving

Korean Pork Ribs - Gluten Free/Paleo