I have had a major sweet tooth of late. I’ve tried to be good (really!), but I’ve been consuming fruit like crazy. I came across this recipe on the diet/lifestyle blog “Delighted Momma”. I didn’t make any changes, except halving the recipe so it would fit in my teeny tiny food processor. It was delicious and tasted so decadent! It’s very rich, just sweet enough, and so satisfying, since unlike regular pudding, this recipe uses fat and protein-packed ingredients. It’s quick and easy too (I whipped up a batch 5 mins before I left to go to the gym). Enjoy!
Paleo Chocolate Pudding
1 whole avocado, skins and pit removed
1 tbsp coconut oil
2 tbsp honey or 1 tbsp raw honey (or, probably, 1 tbsp maple syrup)
2 tbsp cocoa powder (unsweetened)
1/2 tsp vanilla extract
1/2 banana (optional, but the pudding will be pretty avocado-ey without the banana)
1. Put everything in a food processor
2. blend until smooth
3. Refrigerate until set (about 1 hour)
4. Try to eat it in 2 sittings instead of 1
This is one of my family’s all-time favorite recipes. It’s a recipe I have always made for dinner parties and get togethers and it’s a great recipe for leftovers!
Until we moved into our current house, I pretty much stuck to standard Mexican-American fare, including hard-shell tacos, tostados, and taco salads. We discovered a restaurant by our house called Taqueria Guaymas, and after a little encouragement from my husband, tried a more traditional, soft taco. I was hooked! This place has the most amazing options: Carne Asada, Picadillo, Chicken, BBQ Pork, Carnitas, Prawn, Veggie, and on and on. The first time I tried carnitas, I was HOOKED. The perfect mix of greasy, crispy, onion-y (that’s a word, right?) glorious taco.
A few years later, on browsing through my Cook’s Illustrated, I found this recipe and have been making it regularly ever since. Today, I was feeling a little bit of Paleo-diet induced boredom and thought “hmmm….I wonder” – I pulled out my recipe book and, voila! a paleo meal fit for a queen.
Pile up the pork on a plate, add guacamole and pico de gallo and this will be delicious. You can also put all of this on top of lettuce and you will have a great taco salad-style meal.
Mexican Pulled Pork (Carnitas)
Adapted from Cook’s Illustrated Magazine
1 (3.5 – 4 lb) pork butt, fat cap trimmed to 1/8 in thick, cut into 2 in chunks – I usually buy Boneless Pork Shoulder Ribs (much cheaper and easier to find)
sea salt and pepper
1 teaspoon ground cumin
1 small onion, peeled and quartered
2 bay leaves
1 teaspoon dried oregano
1 medium lime, halved
1 medium orance, halved
2 cups chicken broth (or water if you don’t have chicken broth)
1. Adjust oven rack to lower-middle position and head oven to 300 degrees. Combine pork, sea salt (to taste) and pepper (to taste), cumin, onion, and bay leaves in a dutch oven. Juice the lime and orange halves and place juices and spent fruit halves into the dutch oven. Pour water over pork mixture and fruit halves. Cover and place in oven. Cook until meat is soft and falls apart when prodded with a fork, about 2 hours.
2. Remove pot from oven and turn oven to broil. Using a slotted spoon, transfer pork to a bowl, discarding onion, bay leaves and fruit. Place pot over high heat and simmer liquid, stirring frquently until thick and syrupy (heatsafe spatula should leave a wide trail when dragged through glaze), 8 to 12 minutes. You should have about 1 cup of reduced liquid.
3. Using 2 forks, pull each piece of pork in half. Fold in reduced liquid. Spread pork in an even layer on wire rack set inside rimmed baking sheet or on broiler pan. Place on lower-middle rack and broil until top of meat is well browned (not charred) and edges are slightly crisp, 5 to 8 minutes. Flip pieces of meat and continue to broil 5 to 8 minutes longer.
1 large or 2 medium ripe avocados
2 teaspoons lime juice
1 roma tomato, diced
1 clove garlic, diced (or pressed)
1 small shallot, diced
sea salt and pepper to taste
Dump everything into a bowl. Mash with a potato masher or the back of a fork (I use my pastry cutter). Add sea salt and pepper to taste (I use 1/2 teaspoon of each).
Pico de Gallo
3 roma tomatoes, diced
1 medium shallot, diced
1 clove garlic, diced
1 tablespoon lime juice
sea salt and pepper to tase
Mix all of the ingredients together, cover and refrigerate for minimum 1/2 hour. Keeps for 2-4 days in refrigerator.