Pork Chile Chipotle

I love my Hispanic roots, but what I love even more is the food that comes with those roots! I love that I am still able to cook delicious dishes and keep them paleo. This dish has 5 ingredients! Super easy to make and a sure favorite !!!

1 1/2 – 2 pound pork shoulder (boneless)
1 small can of chipotle peppers
6-7 garlic cloves
2 cups good chicken stock
Pinch of oregano

– Cube the pork into small, bite size pieces.
– Heat a large skillet and throw the pork in… Add about a cup of water and turn the heat on high…. The pork will cook and the water will begin to evaporate… When this happens the pork will begin to release the fat which will crisp up your pork and make it a pretty golden brown color.
– While that magic happens blend the chicken stock, oregano, garlic and chipotle peppers ( keep in mind chipotle are super spicy!!! It’s always easier to add than it is to take away). Blend until smooth!
– Once your pork is gold brown … Strain all the fat… This fat is lard and if you used organic pork like I did, you can reserve the fat, store it in the fridge and cook with it.
– Pour the sauce into the drained pork, cover and simmer. You may add more stock if you would like it a little runnier! Simmer for at least 5 minutes or up to 15 on low heat.

Let me know what you think!!!!

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Breakfast Kale Bowl

So this mornings breakfast was seriously breathtaking. I did not want t to end. Good food makes me giddy!

2 large handfuls of Tuscan Kale, ripped into piece
2 carrots, peeled and shaved
1-2 yellow squash, julienned
Hard boiled eggs cooked for 5 minutes
2 tablespoons olive oil or coconut oil

– Make your hard boiled eggs… Cook only 5 minutes!!!
– Heat the oil and add the kale, carrots, and squash
– Cook just long enough to wilt the kale … About 2-3 minutes
– Serve veggies is a bowl topped with sliced egg on top

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Sweet & Smokey Spare Ribs

I made these to a tonight for dinner with no intentions of blogging the recipe…. But I just had to share! The easiest recipe I ever made and by far the tastiest!

2 racks spare ribs
salt & pepper
smoked paprika
maple syrup

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– Line a sheet pan with 2 layers of heavy duty foil
– Sprinkle the rib racks with salt & pepper
– Sprinkle each rack with a couple tablespoons of the smoked paprika
– Drizzle about 4 tablespoons of maple syrup per rack
– Rub rib racks well, massaging the mixture into the meat
– Cover and bake at 350 for 1 hour
– Remove the foil and bake uncovered at 400 for another hour
– DONE!!!

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Cauliflower Chicken Patties

I bought a beautiful cauliflower the other day and was dreaming of something amazing to make with them.  My kids love pretty much anything they can pick up and eat.  Making good, healthy food is of the upmost importance to me, and when I can succeed this quest and make it taste amazing… WOW!  These will become a favorite in your home… I am sure of it.

1/2 cauliflower, shredded

2 green onions, sliced thin

2 cups shredded chicken, roasted or poached

1/4 cup coconut flour

3 eggs

salt & pepper to taste

(I also added some chile powder for a little lick)

olive oil for pan frying

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– Combine all ingredients in large bowl (except for oil)

– Make into any size patty you would like

– Heat oil in pan and fry these little beauties

– I served the patties with a fried egg on top

Whole9 Day 39

I actually had to look on the calendar to see what day I was on!!! It’s so part of my life I don’t even think about it anymore. We went away for the weekend. Stayed at the beach… I realized there are no excuses and was able to eat whole9 the entire weekend. We arrived on Friday to La Jolla and the first thing I did was google a Wholefoods. Went and stocked up with meals for me and the family (my family is not strict Paleo like me). Picked a a whole roasted organic chicken, kale salad mix, Tessame dressing, Synergy’s were on sale… Grabbed plenty for the week, cooked grass fed organic beef patties, avocados and heirloom tomatoes. I had brought a glass storage container, a small cutting board and knife. I would prepare my beautiful kale bowls with my protein and dressing … Topped with fresh organic avocado… Sheer beauty!!! Yelp was a huge help figuring out we’re I could eat when we chose to eat out. Korean Restaurants have great proteins… (Just omit the sauces) they have wonderful salads and the place we chose had a Korean side bar so I loaded up on kimchi! Even at the aquarium I was able to order a wonderful salad ! What it boils down to is there are no excuses. I am on a Mission and its life or death for me. I am counting at this point for the sake of counting… I plan on going and going… At first I was only doing a week, then I chose to do 30…. Then 60…. Now … Who knows?

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Fergie’s Crab Cakes

We are headed out of town to La Jolla for the weekend. Water polo tournaments make for fun weekend getaways! I don’t know about you but feeding a large family can get expensive. We are a family of 5 Paleo eating Eatavores, and feeding my family they way they like to eat can put a strain on the wallet.  So here is how I will be working it out…  our beautiful hotel offers a full breakfast, we eat one meal out and I pack amazing foods we can prepare in our hotel compliments of my fabulous pananni press. So one of the meals I am packing is crab cakes! Yep… Crab cakes! I made them and shaped them at home and will be cooking them in the room! Mmm !!!

1 lb crab meat, claw & lump
4 green onions
1 carrot
1 celery
2 garlic cloves
1/4 cabbage
1 cup mayonnaise
1 tablespoon Dijon mustard
2 egg yolks
1 cup almond meal

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– Process the veggies
– Whisk the mayo, mustard & egg yolk
– Add the almond meal, veggies and crab meat to the mayo mixture.
– Using your hands gently combine, do not over mix!!!
– Cook on hot griddle or pananni press in my case!!!

 

Coconut Cinnamon Latte

My name is Jeanette Ferguson and I am a Creamerholic.  Since going 100% sugar free my one and only challenge has been my morning coffee.  I don’t think one day in the past upteen years has gone by that I did not consume ridiculous amounts of coffee creamer with my amazing mold free, organic coffee www.organicroasthouse.com  !  Kind of an oxymoron if you ask me.  I started making this lovely, cream, foamy concoction and have not had a second thought about creamer… check it out and let me know what you think!  Follow me on Vine (fergiesbites) and you can see a little video on how to make it!

8-10 oz hot coffee

4 tablespoons organic full fat coconut milk

1 teaspoon cocoa nibs

1/4 teaspoon cinnamon

1/2 teaspoon vanilla

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– Whip all ingredients in NutriBullet or high power blender

– Serve hot and foamy!

Fergie’s Poke Salad

Wooo Hooo… hands down the absolutely best salad I have ever made!  EVER! I cannot wait to hear what everyone thinks of this deliciousness… I made enough to share… although I did not want to! Best of all PALEO!

Poke Dressing:

1/3 cup avocado oil

1/3 cup coconut aminos (tamari or soy if not paleo)

Juice of 1 lemon

Asian Hot Sauce to taste

3/4 tsp fresh giner

2 garlic cloves

Blend and set aside.

Salad

1/2 lb ahi tuna, cubed

2 carrots, julianne

1/2 english cucumber, julianne

1/2 red onion, thinly sliced

1 green onion, chopped fine

3-4 radish, julianne

1 avocado, cubed

1/2 red lettuce, chopped

1 tablespoon black sesame (or white)

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– Make your dressing and set aside.

– Chop all your veggies and throw everything into a bowl except the lettuce and avocado.

– Allow to marinade for at least 5 minutes.

– Toss with the lettuce and avocado right before serving.

– Eat & thank me later!

Whole 9 Day 31

I have been a terrible blogger but believe me its because I have been too busy to bathe at times (just a saying, I have bathed!) But what can I say … 31 days of whole9 goodness!  I did hit the wineries today with my bestest, most favorite red head today and did slightly over indulge in some vino!  But didn’t faultier in the food department.  I feel so blessed to be surrounded by so many supportive friends and family.  They may not fully understand and grasp what I am doing… but they support and love me each step of the way.  I have 3 people to thank in particular… 1. Lea Roberts- for teaching me the ropes in the beginning, for being the only reason I like to work on Mondays, and for joining me to get our asses handed to us in yoga. 2. George Bryant- for answering each and every annoying question I have had, from oils, to coconut aminos, and for being my very graceful anti gravity yoga partner!  Last but certainly not least Kristen.  My sweet North Carolina Paleo Pen Pal!  So bizarre that I have never met her and connected with her through the world of Paleo! I am going to kick fat’s ass and have fun doing it the whole way!

Check out my friends websites…

Lea Roberts http://www.myprimalcravings.com

George Bryant http://civilizedcavemancooking.com

Kristen Foushee http://www.changeofpaceforme.com

Prep day will be tomorrow… I will be posting 1,000,000 recipes!

Heirloom Tomato Salsa Fresca

I almost cried tears of joy when I walked into my favorite Organic Market and saw Heirloom Tomatoes!  By far, hands down the BEST tasting tomatoes in the whole world.  I make a large batch of Salsa Fresca in the beginning of the week and we literally put it on EVERYTHING!  No better way to kick off Tomato Season!!!

3 heirloom tomatoes

1/2 red onion

juice of 2 lemons

jalapeños (to taste)

1/2 cup cilantro

1/2 teaspoon oregano

salt & pepper to taste

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– Throw everything in food processor and blend!

– Keep refrigerated and enjoy !