This is a wonderful recipe for a wheat free flatbread low in carbs. Enjoy.
Today is National Taco Day!
These plantain tortillas are my all time favorite. Top those with some taco toppings and shredded pork, and you are in taco heaven. I made the shredded pork in an instant pot (electric pressure cooker). By using the pressure cooker method the pork only takes 30 minutes. You could use a crock pot and put it on in the morning, so when you come home from work all you have to do is the shredding.
I have been planning to make these tacos all week. What is nice is when the pork is cooking in the pressure cooker, I can make the tortillas in the oven. The plantain tortilla recipe is on my website Paleo4living.com. You really should make these. They will soon become one of your favorites
- 1 1/2 lb pork brisket
- 2 c chicken broth
- all-purpose seasoning
- 1 tbsp bacon fat
- Plantain tortillas
- favorite taco toppings
Cut up pork brisket into large chunks. This will help the meat to cook faster. In a large skillet melt bacon fat. Add meat; sprinkle all-purpose seasoning generously over meat. Brown meat. Transfer to pressure cooker. Add chicken broth, and cook according to pressure cooker (instant pot) instructions. Mine said to cook for 30 minutes, and it turned out perfect.
This would be the time to put the meat into your crockpot, if that is what you have chose to use to cook your pork brisket.
When the pork is done, remove from cooking source and place on a cutting board to shred. I used two forks for the shredding process. Spoon some of your cooking broth over the shredded pork to keep it moist.
Assemble tacos. Serve. Eat. Enjoy.
I have tried making different kinds of tortillas and they just did not hit the spot. These are amazing. I love the hint of sweetness from the plantain. My husband raved about these, wanting more. This recipe makes six small tortillas. Just right for two people.
- 1 large plantain, chopped
- 3 tbsp aquafaba (liquid from canned chickpeas)
- 2 tsp arrowroot
- 1 tbsp garlic, minced
- 1 tsp lime juice
- salt and pepper
Preheat oven to 350 degrees. Line sheet pan with parchment paper, or use a silicone mat. Set aside.
Assemble all ingredients in a food processor and process. Process until everything is well combined and the plantain is creamed together with the other ingredients..
Pour six tortillas onto parchment paper/silicone mat lined sheet pan. Bake in oven for 15 minutes.
Serve. Eat. Enjoy.
Summer is time for burgers, grilling out, picnics and all kinds of fun and carefree things. I remember running around and playing games until dark. Block parties with grills filled with all kinds of good eats. There were so many different smells from the grills. It smelled just like summer. The next time you grill out some burgers give these a try. They have so much flavor and smell so good. You can serve these on some crunchy lettuce wedges, or for those that do not eat paleo some gluten -free buns. Either way your guests are going to want more after one bite.
Mix ingredients. Form into patties (3-4). Cook to desired doneness. Serve. Eat. Enjoy.
So far I have made four distinctively different meals out of two pork tenderloins and roasted cauliflower and carrots. Also, I had made enough of the Smokey Southwestern Pork Tenderloin Soup (Round 3) leftover to freeze for a quick emergency meal.
Emergency meals are wonderful. They are basically all made with the exception of reheating, which is so much better than ordering out or going a drive through. Not only is it more healthy for you, but it is more cost effective.
Now I am using what is left of the tenderloins and making quesadillas. This is great for lunch or an after school snack for the kids. Serve with some of your favorite salsa and some fruit or veggies and you have a complete meal.
- Avocado Oil
- Smokey Southwestern Pork Tenderloin, chopped
- Colby Monterey Jack Cheese, shredded
- Gluten-free tortillas
- Salsa, favorite for dipping
Over medium heat in a large cast iron skillet heat avocado oil. While skillet is heating, in a large bowl combine the pork tenderloin and the cheese. By mixing these two ingredients you get a well balanced bite.
Place one tortilla in the heated skillet; layer meat and cheese mixture and top with second tortilla. Cook each side of the quesadilla until golden brown and cheese is melted.
Remove from skillet and place on cutting board to cut quesadilla with a pizza cutter. Serve. Eat. Enjoy.
I will be honest pizza is one of my favorite foods. When I cut out gluten, pizza is one of the things I really missed. Sometimes I would eat some anyway, and then pay for it later. I am very excited about this recipe. Now I can have my pizza without paying for it later.
- 1 1/4 c Paleo all-purpose flour
- 1 tsp xanthan
- 1/4 t sea salt
- 1/2 tsp baking soda
In a food processor mix together dry ingredients: flour, salt, and baking soda.
- 2 flax eggs (2 tbsp flax meal/6 tbsp water)
- 2 tbsp water
- 2 tbsp almond butter
Mix up flax eggs and set aside for 5-15 minutes.
Add wet ingredients: flax eggs, water and almond butter. Pulse until well combined. Let rest at least five minutes.
Preheat oven to 350 degrees.
Line a small baking sheet with parchment paper. Prepare a small bowl with water to dip fingers in. This will help from the dough sticking to your fingers. Believe me, this is an important step. Turn dough out onto baking sheet. The dough is very sticky. Press evenly into sheet pan.
Bake for 7 minutes. Remove and top with favorite toppings or whatever you have on hand.
This is the first thing I made with the focaccia bread. It is so delicious and filling. I still have lots more ideas coming for this focaccia.
I made this chicken salad from the leftover roasted chicken the night before. It’s just as good this way, as it was the first time around. You don’t even feel like you are eating leftovers, or as I like to think of them as planovers.
- 3c diced roasted chicken
- 1/4 c diced onion
- 1/4 c diced celery
- 1/2 c dried cranberries
- 1/4 c chopped pecans
- 1/2 c homemade mayonnaise
- 2 t stone ground mustard
- pinch of sea salt, and pepper
Combine all ingredients, refrigerate for at least an hour. Serve. Enjoy.
I sometimes use butterhead lettuce for the wrap, however, this time I used paleo wraps. I like both.
Have you ever watched the show “Chopped’, on food network? I got the inspiration for this wrap from that show. Basically. I pulled out a few things I had in my pantry, and came up with this for lunch. I try to keep my pantry stocked with a variety of items so I don’t get bored eating the same things all the time.
- 3/4 c coconut aminos
- 1 orange, zested and juiced
- 1 tsp grated garlic
- 1 tsp grated ginger
- 2-3 dashes of fish sauce
- 1 tbsp sesame oil
- 2 tbsp honey
- 1 tbsp sesame seeds
- 2 tbsp tahini
- 1 tbsp cilantro, rough chop
- bag of broccoli slaw
- 6 0z shrimp, peeled and deveined
- avocado oil, drizzle
- 2 paleo wraps
This is a really easy sauce to make. Put all the ingredients from the coconut aminos to the tahini in a mason jar, put the lid on and shake like crazy. The sauce is made. In a medium size bowl mix in 3 tbsp of the sauce with the broccoli slaw, and add the cilantro. Give it a good mix so that everything is well incorporated. You can use some more of the sauce to dip the wrap in, or store it in the refrigerator for another time. Set aside the broccoli slaw, and let the flavors marry together.
Drizzle the avocado oil in a large skillet over medium-high heat. Cook shrimp in one layer in at the skillet. Turn shrimp over when it turns pink on one side, cover with lid and turn off stove. Shrimp should be done within a couple of minutes.
Now it’s time to put together the wrap. (This is probably the hardest part, because you don’t want to overfill the wrap. I tend to do this too often.) Lay out the wrap on a plate, spoon broccoli slaw mixture in the middle, then place the shrimp on top of the broccoli slaw. Roll up and slice wrap in half. It’s time to eat. Enjoy.