I definitely need to re-shoot this chili when my avocados have better color! But, I didn't want to wait share this delicious Whole30 compliant (aka - bean-free, veggie packed!) chili! Enjoy!
2 lb ground turkey, browned, drained
2 lb ground mild Italian pork sausage, browned, drained
2 orange peppers, chopped
2 yellow peppers, chopped
3 carrots, peeled, chopped
1 c onion, chopped
28 oz can crushed tomatoes
2 c broth
2 T paprika
1 T cumin
1/2 chili pepper
Combine all ingredients to the Crock-Pot and stir together until mixed. Cook on low for 8-10 hours, stirring occasionally.
Modified from: The Clean Eating Couple
The pictures of this hearty fall dinner may not be very pretty, but this recipe will have your house filled with the smell of apples & cinnamon and your mouth watering for another tender bite.
2 lb pork tenderloin
1 apple, thinly sliced
1 T cinnamon
1/2 white onion, sliced
Lightly grease Crock-Pot. Place pork tenderloin in pot. An inch apart, cut slits into pork about half way through the tenderloin. As pictured below, place an apple slice or two into each slit. Sprinkle cinnamon over pork and top with onions. Cover pot and cook pork on low for 10-12 hours. When ready to serve, place tenderloin on a platter and shred.
2 bone-in pork chops, ~3/4 inch thick
salt & pepper, to taste
1/2 T olive oil
1 t garlic powder
2 T coconut oil
1 peach, diced
1 c blueberry
1/2 t cinnamon
It seriously does not get easier than this. All you need to do is preheat your oven to 400F degrees. Drizzle olive oil lightly in a 9x13 pan. Add 2 to 4 pork chops and about 1/2 lb baby potatoes (enough to fill the pan). Drizzle in olive oil. Season with The Pinning Mama's Whole30 Ranch Seasoning. Bake 35-45 minutes. Voila, dinner is served! (Well, I did add some mixed veggies to the side!)
(Note: I'd recommend using pork chops with a bone to increase flavor.)
This is by far one of my favorite Whole30 recipes! It is so versatile! Can be eaten as a standalone dish, scrambled in eggs for breakfast, on top of plantain chips as 'nachos', etc.! I love to eat it as a salad topping as pictured above/below - without corn for Whole30, of course!
4 lb pork shoulder, bone in, (I leave fat on for extra flavor while cooking and trim after cooking)
1/2 T chili powder
2 t cumin
2 t salt
2 T minced garlic
1 10 oz bag frozen onions, chopped
1 orange, juiced
1-2 limes, juiced
Rub pork with spices. Place all ingredients in a crock-pot. Cook on low for at least 10 hours. Shred (trimming fat) when cooked through and serve immediately.
1 T olive oil
4 boneless pork chops
1 t garlic powder
1 t paprika
In a large skillet, heat olive oil. Meanwhile, season pork chops on both sides. When oil is hot, place pork chops in the skillet. Allow to cook on one side until browned (~4 minutes). Flip and cook an additional 4-5 minutes or until cooked through completely. Remove from pan and serve hot. I recommend topping with my Mango Salsa!
Note: Pictures include rice, would not serve with rice if sticking to strict Paleo/Whole 30 diet! :)
You are going to love how easy this is to make! My mom made this for us many times growing up. It is a hearty meal that will fill you up! Mom recommends this with potatoes and green beans, but it also goes very well with rice. Enjoy!
6 pork chops, boneless, 4 oz each, ~1/4 inch thick
1-2 can mushroom soup, organic (depending on how much sauce you want!)
1/8 c water
1/8 c white wine
1 can sliced mushrooms, drained
1) Pre-heat oven to 350 degrees.
2) Coat a 9x13 glass baking dish with cooking spray.
3) Place pork chops in the dish.
4) Mix 1 can mushroom soup with water, wine, and mushrooms.
5) Top pork chops with sauce.
6) Bake for one hour covered with foil and an additional 10 minutes uncovered.