Source(google.com.pk)
Hi, my name is Stacey and I’m a licensed cosmetologist, certified colorist, and a color correction specialist. I majored in nutrition, in college during the 80’s, and learned the wrong way to eat. I am a food lover, with an intense wheat allergy, that follows a grain free and low carb diet. I am somewhat paleo / primal but also lean toward low carb primal. I do use some organic dairy products. So, I am learning to cook and bake grain free and low carb. Eating this way has really changed my life and my body. I’m 47, and have tried every kind of diet out there, and this one has given me the very best results without being hungry. I would like to share my favorite recipe creations with everyone. I also make DIY natural beauty products, and natural remedies. I believe beauty starts on the inside, and it’s never too late to be, who you want to be. I’m a working mother of two, or three, if you count my husband, lol.
Ingredients:
3 lb pork roast (shoulder or butt)
4 slices Bacon, hickory smoked and nitrate free.
1 1/2 tbsp Hawaiian black lava sea salt * could use Hawaiian red sea salt too, but the black has a smoked taste due to activated coconut- shell charcoal, can also use pink sea salt as well.
5 to 6 cloves garlic, minced.
2 tbsp hickory liquid smoke
Cauli Rice:
3 cups cauliflower.
2 tbsp organic or homemade chicken broth.
¼ tsp garlic powder.
1/8 tsp sea salt.
Directions:
Set crock pot to high setting, and line the bottom of crock pot with the raw bacon slices. Sprinkle minced garlic over the top of bacon.
Trim a little fat off bottom of roast if desired.
With a sharp knife, poke and stab holes all over and through the roast .
Pour 1 1/2 tbsp of black lava sea salt into small pinch bowl and use fingers to rub salt all over roast (will be a charcoal mess on your hands, but it washes off easily).
Place roast, fat side down into crock pot. Add optional liquid smoke over top of roast, and cover crock pot. Cook on high for 4 to 6 hours ( longer time for bone in roast), then on low for 2 hours. Could also cook on low for 8 hours to 10 hours, (if your roast has a bone in it , then it will need 8 to 10). Once cooking time is up, take a fork and pull apart roast in crock pot (it should fall apart easily if done). Stir shredded pork and bacon in crock pot and cover. Cook on low for 30 minutes.
If you choose to make the cauliflower rice, now is the time to start making it. Steam cauliflower for 20 minutes, or microwave for 5 minutes. Put slightly cooled cauliflower into food processor and add chicken broth, garlic, and sea salt.
Process until rice texture forms.
Place a scoop of the cauli rice onto a plate and add a scoop of shredded luau pork.
Serve and enjoy.
Ingredients
8 ounces wide (pad thai) rice noodles
8 ounces pork tenderloin, thinly sliced
3 tablespoons soy sauce
3 tablespoons rice wine or cooking sherry
1/2 cup low-sodium chicken broth
2 teaspoons cornstarch
1 teaspoon sesame oil
1 tablespoon vegetable oil
2 cloves garlic, chopped
1 tablespoon finely chopped fresh ginger
3 scallions, white and light green parts, finely chopped
7 ounces snow peas, trimmed
Preparation
1. Place rice noodles in a bowl, cover with hot tap water, and let stand 8 to 10 minutes. Drain, allowing some water to cling to noodles.
2. Combine pork, 1 Tbsp. soy sauce and 1 Tbsp. rice wine in a bowl and toss to coat. Whisk together remaining 2 Tbsp. soy sauce, remaining 2 Tbsp. rice wine, broth, cornstarch and sesame oil in a medium bowl.
3. Warm vegetable oil in a large nonstick skillet or wok over high heat. Add pork and stir-fry until cooked through, 2 to 3 minutes. Transfer to a bowl. Add garlic, ginger and scallions to skillet and stir-fry until fragrant, about 30 seconds. Add snow peas and 1/2 cup water to skillet, cover and cook until just tender, 4 to 5 minutes.
4. Add noodles, pork and chicken-broth mixture to skillet and cook, stirring, until noodles are heated through and coated, 3 to 4 minutes. Serve immediately.
Was excited to try this one. I prepped the meat and veggies earlier in the day so i could cook as soon as I got home. It is pretty good but is missing "something", not sure what. I did make 2 changes to suit our family: first, I used fettuccine because the kids wouldn't like the rice noodles and I added some chili garlic paste, just a teaspoon. Add that with the onions and garlic. That was just enough heat, maybe a bit too much for the 6yr old:)
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