Strawberry Lime “Jello” (AIP, paleo)

Ruby red and perfectly tangy, these fruit-filled jewels are a healthy upgrade from the sugar-filled, artificially flavored and colored jello that we all grew up with.  I have been playing around lately with different fruits and flavor profiles, but I have to say that this combination of strawberries and fresh lime is my favorite, and it's just heavenly.  If the thought of jello makes you want to run the other way, I dare you to try these!  The texture is kind of like sorbet in a square, and the mix of strawberries and lime reminds me so much of the fruity daquiris that my parents used to make in the summertime when I was little, minus the rum of course (my dad would always make a non-alcoholic batch for us kids).

In addition to the strawberries, lime, and a touch of honey, my fruit snacks are made with wholesome grass fed gelatin.  Gelatin is a superfood that is loved for its anti-inflammatory, immune boosting, gut healing, joint rebuilding, and beautifying properties.  It's also incredibly protein-rich, in that each tablespoon delivers 6 grams of protein, so it really is a staple for those of us who don't eat nuts, legumes, or dairy, but want a protein-rich source other than meat or fish.  I try to consume a little bit of gelatin a few times per week, whether its in the form of homemade jello, via bone broth, or through a couple of tablespoons of collagen in my smoothie (collagen is the precursor to gelatin, and unlike gelatin, it dissolves in cold water).  Gelatin is also said to be a sleep aid, so I find these squares to be a perfect bedtime snack, and I have personally found that it does help deliver sound sleep!  You can read more about the health benefits of gelatin here.

Health benefits aside, my taste testers all agree that this Strawberry Lime “Jello” is just plain yummy.  We never tire of eating it in my house, and it’s even become our favorite snack to take to the beach- I just nestle the squares into a plastic storage container, and then sandwich the container between two ice packs in the cooler or insulated bag.  The cubes hold up really well until we are ready to feast.

INGREDIENTS:

4 heaping cups frozen organic strawberries, thawed *

1/3-1/2 cup freshly squeezed lime juice (use more or less depending on your taste)

1/4 cup grass fed gelatin (I use the Great Lakes brand, the red can)

2 tbsp honey

*feel free to use fresh strawberries if you wish, just be sure to hull them before putting them in the blender

DIRECTIONS

1. Place the strawberries in a large, shallow baking dish, and allow them to defrost either at room temperature, or by placing them in a warm oven until defrosted.  Once the berries are soft, puree them in a high speed blender or food processor, along with the lime juice.  You should end up with about 3 cups of puree.

2. Pour the pureed fruit back into the shallow baking dish, then sprinkle the gelatin over the top, to allow it to "bloom" for about 10 minutes.  This important step softens the gelatin, preventing it from sticking together in hard clumps when it is heated.  Once the 10 minutes have passed, stir the pureed fruit and gelatin well to combine.

3. Pour your mixture into a medium saucepan, and heat the mixture over low heat, stirring constantly until the gelatin has completely melted and everything is smooth.  You should not have any white, gelatinous clumps.

4. Remove the fruit and gelatin mixture from the heat, and stir in the honey until everything is well incorporated.  Do a taste test to see if you would like to add more lime juice or more honey.  Remember that the outcome will taste less sweet once it is cold.

5. Pour the mixture into an 8x8 ceramic or Pyrex baking dish, then place the dish in the refrigerator for at least 2 hours, until it has set completely.

6. Cut your jello into squares, and enjoy!  I like to store my cut jello in a plastic or Pyrex storage container in the fridge, where it will stay fresh for a week, although ours never lasts that long.

The Easiest Pulled Pork Ever (paleo, slow cooker)

Happy New Year, friends!  I hope you all had a fun and relaxing end to 2014. We enjoyed a fabulous staycation here with my sister who came to visit us from Seattle, and we've been slowly getting back into the swing of normal life.  This last week I spent a good chunk of time making some changes to my website that I hope will make for easier navigation, and a more streamlined experience.  It's still a work in progress, so if you have any requests or comments, I would love to hear from you.  As always, I have been experimenting with creating recipes in the kitchen, and here is one of my new favorites: The Easiest Pulled Pork Ever.

This has got to be one of the easiest and most delicious meat dishes that I've ever made.  It takes just 5 minutes of prep time, and then it cooks all night while you are sleeping.  I started this slow cooker pulled pork for the first time one evening last week, and the house smelled amazing when I woke up the next morning.  The meat was so tender and juicy that it completely fell apart when I barely nudged it with my fork.  Yum!  Felix and I were so into it that we shared a big bowl of pulled pork for breakfast alongside some steamed broccoli and roasted sweet potatoes.  Unconventional, I know, but it was delicious!  This succulent meat would also be the perfect filling for tacos or burritos, or served alongside some rice and sauteed greens.  I bet it would also be great under some melted cheese on a yummy sandwich with pickled veggies, or for a lighter meal, on top of a mixed salad with chopped apples and a gingery apple cider vinaigrette.  Whichever way you decide to enjoy your slow cooker pulled pork, I hope you make some soon, and please let me know how it turns out!

INGREDIENTS:

One 2 1/2 -3 pound boneless pork shoulder

1 cup sliced yellow or white onion

5 cloves fresh garlic, roughly chopped

2 inch chunk of fresh ginger, sliced

1 cinnamon stick

2 whole cloves

4 whole cardamom pods (omit for Autoimmune Protocol)

1/4 cup water

1-2 tsp red Hawaiian salt, pink Himalayan salt, or any sea salt. The amount will depend on the size of your pork shoulder as well as your preference. I used 2 tsp coarse red Hawaiian salt for a 3 pound piece of meat and it was perfect.

15 turns of the pepper mill (omit for AIP)

1 tbsp apple cider vinegar

Variation:  If you are able to tolerate tomatoes, a tasty alternative to this simple recipe is to add a tablespoon of tomato paste and 2 teaspoons of ground cumin.  Mix well, and turn the pork shoulder a few times to coat before cooking.

DIRECTIONS:

Place the onions, garlic, ginger, cinnamon, cloves, cardamom, apple cider vinegar, and water in the bottom of your slow cooker pot and give it all a stir.  Lay the pork shoulder on top of the onion and spices, then sprinkle with the sea salt and freshly ground pepper and turn the pork shoulder a few times to coat. Cover, and let it cook on low for 8-10 hours.  Use a fork to gently pull the meat apart, and remove the whole spices before serving.