Category: Dinners- Pork

Slow Cooker Pulled Pork (Paleo/ Gluten Free)

Pulled pork can feed a nice big crowd! If you use a pork shoulder or butt roast you can feed your crowd very inexpensively.  I love how pulled pork can be eaten on a bun, on lettuce or just on your plate beside your salad!

I have a habit of cooking the pork roast overnight. The delectable aroma that you smell, wakes you up with such a hunger. I usually go down at about 6 a,m, and start pulling the pork apart just so I can sample some of the oh so tender pork that I’ve been smelling.

If you don’t like the sweetness of Apple Maple BBQ Sauce then, you could also try my Simple BBQ Sauce if you’d prefer.

Pulled Pork with Maple BBQ Sauce

Slow Cooker Apple Maple Pulled Pork (Paleo/ Gluten Free)

1 Tbsp. ground sage

1 Tbsp. 3 Onion Spice Mix

1 tsp. ground cumin

1/2 tsp. black pepper

1/2 tsp. sea salt

5-6 lb. pork shoulder or butt roast

1 batch of Apple Maple BBQ Sauce or BBQ Sauce of your choosing

Mix spice together. Set aside. Remove outer skin from roast. Rub spice mixture all over your roast. Place in 6 quart slow cooker fat side up, cover and set on low for 8-10 hours or overnight.

Place pork in a large bowl and pull meat apart with two forks. Remove visible fat and the bone. Discard liquid from slow cooker. Add meat and Apple Maple BBQ Sauce into the slow cooker and reheat thoroughly. Serve on your choice on buns or can also be served on lettuce.


Shared On: Allergy Free Wednesday,

Goat Cheese Sausage Lasagna (Gluten Free)

Catelli has done it again! They have expanded their gluten free product line to now include Lasagne and Linguine!


Goat Cheese Sausage Lasagna

“Canadians asked for a gluten free lasagne that doesn’t taste gluten free, and we delivered,” said Sandra Kim, Catelli Director of Marketing, explaining that Catelli developed this product to fill a gap in the marketplace. “Our research indicates there is consumer demand for gluten free lasagne with better flavour and texture, and with Catelli’s unique formula that combines four different grains, we have succeeded in creating just that.”

Catelli LasagneCatelli Linguine


Catelli® Gluten Free Lasagne – an oven-ready lasagne that does not need to be boiled or cooked beforehand – is the sixth cut of pasta to be featured in the Catelli® Gluten Free Pasta line, voted by consumers as a 2015 Best New Product Award winner. The line also includes Penne, Fusilli, Macaroni, Spaghetti, and recently-introduced Linguine.


Being a Canadian blogger I have developed a lasagna recipe that not only features the new Catelli Gluten Free Lasagne but give a different spin to a traditional lasagna with the addition of sausage and goat cheese.

Goat Cheese Sausage Lasagna

Goat Cheese Sausage Lasagna (Gluten Free)

2 c. diced sweet pepper (red, green or orange)- 1 lg pepper

2 c. diced onion – 1 lg onion

2 c. diced sweet potato- 1 medium potato

3 gluten free sausages- diced

2 tsp. ground cumin

1 tsp. smoked paprika

4 c. pasta sauce

1-300 gram. pkg. goat cheese

1- 250 gram pkg. Catelli Gluten Free Lasagne 

Preheat oven to 350 degrees

In a large skillet cook sausage, vegetables, cumin and paprika on medium heat until pork is thoroughly cooked and vegetables are soft. Divide meat/vegetable mixture into four sections.

In a 9″ by 13″ greased baking dish spread 2 Tbsp. of pasta sauce over the bottom of dish. Arrange four lasagna noodles. Top with approximately one cup of sauce, then with one section of meat/vegetable mixture and one quarter of crumbled goat cheese log.

Repeat three more times with noodles, sauce, meat/vegetable mixture and goat cheese.

Bake covered with foil for 30-35 minutes or until noodles are cooked through. Let site for 10 minutes before cutting. Serve and enjoy!


About Catelli® Gluten Free pasta

·           Made from a unique four-grain blend of white rice, brown rice, corn and quinoa.

·           Available in Spaghetti, Fusilli, Penne and Macaroni, and new Lasagne and Linguine.

·           Delicious taste, smooth texture.

·           Voted the Best New Gluten Free Pasta by Consumers.*

·           Rated extremely high** by consumers in blind taste tests for taste, texture, colour and appearance.

·           Produced in a dedicated gluten free facility.

·           Certified by the Canadian Celiac Association’s Gluten-Free Certification Program.

·           Made with ingredients that are declared GMO free: white rice flour, brown rice flour, corn flour, quinoa flour, monoglycerides (from vegetable/palm oil).

Shared on: Waste Not Want Not, Allergy Free Wednesday,Gluten Free Fridays            Savoring Saturdays









Split Pea Soup with Ham (Gluten Free/ Grain Free/ Dairy Free)

Happy Thanksgiving to all of my Canadian friends!! Yes, here in Canada we celebrate Thanksgiving on the second Monday of October, where as the United States celebrates on the last Thursday of November. Whenever you are celebrating I pray that you will have a wonderful day filled with family, friends and of course delicious food!

For those having turkey, you may want to try Chicken Pot Pie (yes you can use turkey) to use up some of your leftovers.

Split Pea Soup

Then there are those who will celebrate with a ham (or a turkey as well). We usually buy those hams that have the bone going right through the middle. I think it is part of the butt. Yes I could Google it so that I know for sure, but guess what, it doesn’t matter to me. All that matters is that ham is delicious! Now onto what you are going to do… You have cut most of the meat off the bone and save the bone for your soup. If you forgot to save your bone them you can just use two cups of diced up ham for this soup.


As my hubby says, this is a “stick to your ribs” kinda soup!

Split Pea Soup

Split Pea Soup with Ham (Gluten Free/ Grain Free/ Dairy Free)

2 tsp. olive oil

1 medium onion

2 medium carrots

2 ribs of celery

2 c. dried split peas

2 tsp.thyme

16 c. water

1 ham bone-with meat on it or ham shanks

Dice onions, carrots and celery. Place into large pot with oil. Saute on medium heat for approximately 10 minutes. Add water, split peas, thyme and ham bone. Don’t worry if the water doesn’t cover the bone. Just flip the bone over after about an hour. Bring water to a boil, then turn down heat to medium low. Let simmer for approximately 2 hours or until peas are soft (well they pretty much dissolve) and soup is thickened. When soup is cooked, remove bone (it should be falling apart and the meat falling off of it) and the meat. Discard the bones and cut up meat into bite size pieces.

Store soup in covered container in the fridge for up to three days. Freezes well. Soup thickens as it cools. The first day is fine, but the next days you may need to add water to thin soup out.

Shared On: Allergy Free Wednesday, Waste Not Want Not, Gluten Free Fridays, Savoring Saturdays

Quick and Easy Pork Loin Roast (Gluten Free/ Paleo)

Some days, especially during the week, you think “No I can’t make a roast because I don’t have the time.” This recipe will change that for you. In an hour you can have a great roast dinner on the table for your family to enjoy! You can even cut up veggies and roast them right next to your meat for a completely fabulous dinner!!

I show how it’s done on the bbq, but I have also made it several times in the oven.

Quick & Easy Pork Loin Roast

Quick and Easy Pork Loin Roast (Gluten Free/ Paleo)

1-2 2 lb. half pork loin roasts

3 Tbsp. spice mix or spice mixture of your choice

Rub spice mixture all over roasts. Place meat onto preheated bbq on medium high or skillet on medium high. Cook on each side for approximately 3 minutes.

Pork Loin Roast

Then wrap meat into heavy foil or into covered pan. Cook for twenty minutes or until internal meat temperature reaches 160 degrees.

Let covered meat sit off heat for ten minutes then cut. This keeps the meat’s juices in.

Quick&Easy Pork Loin Roast

Less than an hour to eat a fantastic roast dinner.

Brushetta Topped Pork Loin Roin with Roasted Veggies

Kick it up a notch by adding Brushetta to top your Pork Loin Roast with Roasted Veggies


Shared On: Real Food Recipes, Motivational Monday, Mix It Up Monday, Mostly Homemade Mondays, In and Out Of The Kitchen, Tasty Tuesday, Fat Tuesday, Tasty Tuesday, Gluten Free Wednesdays, Allergy Free Wednesday, Real Food Fridays, Gluten Free Fridays


Ginger Sesame Dressing/ Marinade (Gluten Free/ Refined Sugar Free/ Paleo/ Soy Free and Vegan Options)

I have been adding ginger into recipes and food quite frequently these days. I really enjoy the flavour that freshly grated ginger brings to a dish.

This is fantastic as a marinade for beef, chicken or pork! Try my Ginger Sesame Chicken Stir Fry, Chicken Skewers, or even Roasted Veggies.

With summer brings many more salads! Why not impress people by making this healthy delicious dressing for your next gathering! Whether it tops a garden salad, Ginger Sesame Oriental Cabbage Salad, a Ginger Sesame Pasta Salad, your guests are sure to love it.

Ginger Sesame Dressing

Ginger Sesame Dressing/Marinade (Gluten Free/ Refined Sugar Free/ Paleo/ Soy Free and Vegan Options)

1/2 c. raw apple cider vinegar

1/3 c. olive oil

1/4 c. raw honey(maple syrup for vegan)

2 Tbsp Bragg’s soy sauce or coconut aminos for soy free

1 Tbsp. grated raw ginger

2 tsp. sesame seeds

1/2 tsp. sesame oil (optional)

1 clove garlic grated

1/4. tsp. xantham gum (optional but helps keeps the dressing from separating)

Mix everything together in a jar and shake it up. Keep refrigerated for up to two weeks.

If using as a marinade, add to 1-2 lbs. of meat 30 minutes to 8 hours before cooking.

Shared On: Real Food Recipe Round Up, Motivational Monday, Mix It Up Monday, Mostly Homemade Mondays, In and Out of the Kitchen, Fat Tuesday, Gluten Free Tuesday, Southern Special, Tasty Tuesday, Waste Not Want Not, The Yuck Stops Here, Allergy Free Wednesday, Gluten Free Wednesdays, Naturally Sweet Tuesdays, Wellness Wednesday, Gluten Free Fridays, Foodie Friends Friday, Real Food Fridays, Get Him Fed, Healthy Vegan Fridays

Slow Cooker Fall Off the Bone Ribs with Honey Garlic Sauce (Gluten Free/ Refined Sugar Free/ Paleo)

One thing that I love eating would have to be ribs!! I don’t particularly like to eat them in front of people. Well, the hubby is fine, but as know know ribs can be messy.

The one things is that when they are done properly, slow cooked and falling off the bone you get to the point that you just don’t care who can see you eating them!

Slow Cooker Fall Off The Bone Ribs

Slow Cooker Fall Off The Bone Ribs with Honey Garlic Sauce (Gluten Free/ Refined Sugar Free/ Paleo)

2 lbs. side or back ribs

2 Tbsp. gluten free Spice Mix

1 batch of Honey Garlic Sauce

Cut ribs into approximately four inch sections, cutting parallel to the bone to separate.

Rub each side with spice mix. Place in slow cooker on low for 4-6 hours.

Fifteen minutes before eating, put ribs on medium heated bbq. Baste with honey garlic sauce. Let sit five minutes. Flip ribs over and baste again. Let sit five more minutes before pulling off of bbq.

BBQ Honey Garlic Ribs

Remember to keep an eye on your ribs while they are on the bbq. Watch for flare ups.

Honey Garlic Ribs

Use extra honey garlic sauce for dipping if desired. Serves 2-3 depending on your guy. 😉


Shared On: Real Food Recipe, Motivational Monday, Mostly Homemade Mondays, In and Out of the Kitchen, Fat Tuesday, Southern Special, Tasty Tuesday, Waste Not Want Not, The Yuck Stops Here, Allergy Free Wednesdays, Gluten Free Wednesdays, Wellness Wednesday, Gluten Free Fridays, Foodie Friends Friday, Savory Saturdays

Sauteed Onions, Peppers and Sausage Sweet Potato (Paleo/ Gluten Free/ Dairy Free)

Do you remember the time before you had allergies/intolerances? The time when you would walk up to the street sausage vendor and buy a sausage topped with sauteed onions and peppers.

Mmmm, oops day dreaming again… So unless you want to have a major reaction and feel like ultimate garbage, you are not going to do that. Here is a simple yet absolutely tasty way to rectify the situation.

Combing sausages, sauteed onions and peppers on top of a caramelized baked sweet potato is the key!

I hope you enjoy it as much as I do!


Sauteed Onion Pepper Sausage Sweet Potato-Paleo

Sauteed Onions, Peppers and Sausage Sweet Potato (Paleo/ Gluten Free/ Dairy Free)

2 sweet potatoes- medium to large

1 large onion- peeled and sliced

1 large pepper (any colour)- sliced

2 sausages- sliced

1 tsp.olive oil- or desired oil

sea salt and pepper to taste

Preheat over to 400 degrees

Wash sweet potato and cut length wise. Brush cut side with olive oil and and top with black pepper. Place cut side down onto parchment paper lined baking tray. Bake for 40-55 minutes or until potatoes are soft when pricked with a fork.

Sauteed Onions Peppers Sausage Sweet Potato

During the last 15-20 minutes of cooking, place cut sausages into a skillet on medium heat cooking thoroughly, approximately 8 minutes. Drain much of the fat if desired,  leaving at least a tablespoons worth. Add in onions and peppers and saute for 6-8 minutes until veggies are soft.

Sauteed Onions Peppers Sausage-Sweet Potato

When sweet potatoes are cooked take out of the oven and either smash down the flesh a bit or remove some of the potato and reserve for a different dish.

Top your sweet potato with sausage, onion, pepper mixture. Sea salt and pepper to taste.

Sauteed Onions Peppers and Sausage Sweet Potato


Makes four servings.

Shared On: Get Him Fed , Real Food Recipe Round Up, Motivational Monday, Mix It Up Monday, Fat Tuesday, Mostly Homemade Mondays, Tasty Tuesday, The Southern Special, Waste Not Want Not, Gluten Free Wednesdays, Allergy Free Wednesdays, Wellness Wednesday, Gluten Free Fridays, Real Food Fridays, Whole Food Fridays, Foodie Friends Friday


“Shake and Bake” Chicken (Grain Free /Gluten Free/ Paleo)

I was going over my menu ideas one day, when I was reminiscing about meals that I used to make pre-allergies. Not that all of these meals were the healthiest, but they were convenient and they tasted great! One of those dinners would include shake and bake mixes.  Throw the mixture into a bag, add your meat then shake it and bake it. Perfect! Right?

Well as those days are long gone between allergies and even knowing the chemical and sodium content of the pre-made mixes. I had also stopped uses those mixes a while before finding out about my food allergies. I just couldn’t use them anymore.

So as I said, I was reminiscing about meals and thought about making a nice healthy, grain free version of shake and bake. This crisps up nicely with chicken and pork chops.


Almond Shake & Bake Chicken

 Almond “Shake and Bake” Chicken (Grain Free/ Gluten Free)

10 chicken pieces (I use legs)

2 tsp. mustard powder

2 tsp. dried thyme or basil

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. smoked paprika

1/2 tsp. sea salt (optional)

2 Tbsp. almond flour/ meal or sesame seeds for nut free

Preheat oven to 400 degrees. Line baking sheet with aluminum foil. This is option, but it does save on cleaning.

Place all the spices and almond flour into a large zip lock bag.

I remove the skin from my chicken, but that is up to you. Place chicken into bag and shake until chicken is completely coated.

Shake n Bake Chicken-Grain Free

Place chicken onto rack to reach desired crispness. Cook for 40-45 minutes or until chicken is fully cooked with an internal temperature reaching 165 degrees.

Shake and Bake Chicken -Grain Free

Also works great on pork chops. Pictured with sesame seeds instead of almond flour.

Paleo 'Shake&Bake' Pork Chops

Other Dinners Ideas:

Sausage and Pepper Stir Fry

Ginger Apple Pork Roast

Garlic Chicken Asparagus

Goat Cheese Stuffed Chicken

Sweet Beef and Veggie Stir Fry

Shared On: Fat Tuesday, Real Food Recipe Round Up, Motivational Monday, Mix It Up Monday, Mostly Homemade Mondays, In and Out Of the Kitchen, Gluten Free Wednesdays, Allergy Free Wednesdays, Wellness Wednesday, Gluten Free Fridays, Whole Food Fridays, Get Him Fed, Foodie Friends Friday 

Real Food Friday


Ginger Apple Pork Roast (Paleo)

I get really tired of figuring out what is for dinner…

Do you ever get into a rut of what you are making for dinner? I know that I do. I end up making many of the same things over and over. One day I was day dreaming about putting different flavours together. The apple, onion, pepper and carrots give this dish a sweetness, along with the ginger and black pepper bite. This has become one of my new favourites!

The combination of apple and veggies along with the freshly grated ginger give this dish distinct and fabulous flavour!

Ginger Apple Pork Roast- Paleo

Ginger Apple Pork Roast (Paleo)

2 apples- sliced (I have used empire and gala)

2 onions- sliced

1 red pepper- sliced (optional)

2 inch piece ginger-peeled and grated

4 medium carrots- peeled and sliced

4-5 lb. pork tenderloin

freshly cracked black pepper

To the bottom of your slow cooker, add one of your sliced apples (I leave the skin on), one onion and half red pepper. Cover with half your grated ginger and approximately one teaspoon of freshly cracked black pepper. Place roast on top. Arrange carrots around roast. Top with remaining apple, onion, red pepper, ginger and pepper. Add 1/2 cup water.

Ginger Apple Pork Roast

Put slow cooker on low for 5-6 hours.  Test roast with a meat thermometer and make sure the temperature is at least 160 degrees.

Ginger Apple Pork Roast-2


Take roast out of slow cooker, cover with foil and let rest for 15  minutes before cutting.

Shared On: Fat Tuesday, Gluten Free Round Up, In and Out of the Kitchen, Tasty Tuesday, Waste Not Want Not, Gluten Free Wednesdays, Allergy Free Wednesdays, Gluten Free Fridays, Whole Foods Friday, Get Him Fed, Healing With Food, Foodie Friends Friday

Sausage And Pepper Stir Fry (Paleo/ Gluten Free)

I have a freezer full of sausages and was trying to think of something new to do with them. This is also a dish that can feed four people with only three sausages so that’s great. It’s also great for a pot luck!


Sausage And Pepper Stir Fry (Paleo/ Gluten Free)

3 gluten free sausages( I use Deli Cart which are precooked)
2 tsp. olive oil
2 medium onions-sliced
1 large red pepper-sliced (or other colour pepper)
3 cloves garlic-minced
1 small zucchini-diced
1 tsp. chili powder
sea salt and pepper to taste

I put my sausages on the bbq while everything else was being sauteed. It allows much of the sausage’s fat to drain off, as well as giving a nice smokey flavour to them. If you want to you can just cook the sausages in the skillet with your vegetables.

Meanwhile put olive oil into a large skillet. Add onions and pepper slices. Saute for about 10 minutes. Add in chili powder; then sea salt and pepper to taste. Add in garlic and zucchini and saute for another 8-10 minutes. Bring in your cooked sausages and slice them up, add into mixture.

Sausage and Pepper Stir Fry

Serve on top of cooked quinoa, “riced” cauliflower or on its own 🙂

Shared On: Get Him Fed

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