Crockpot Pork Loin Dinner

This is one of those great do ahead dinners.

1 Large pork loin (mine was 5 lbs, but use whatever size you need)
1 large head of Cauliflower, cut into florets
2 cups halved Brussels sprouts (our sub zucchini or other vegetable of your choice)
3 cloves garlic minced
1/2 of a large yellow onion sliced
1 yellow can of El Pato

Add your veggies, onions and garlic to your crock pot, then top with your pork loin.  Next top your pork Loin with the can of El Pato, put the lid on and cook for about 7 hours on low.  My crock pot tends to cook hotter so next time I need to shorten the time a bit, I over cooked my pork and veggies but it was still really good. 

Oven Roasted Brussels Sprouts,Pork,  Kiwi and pineapple with the yummy veggies from bottom of crock pot.

I would suggest topping your meat with the veggies and juices from the bottom of the crock pot, delicious!

Pumpkin

Pumpkin Pecan Pancake (Souffle style)

2 TBSP coconut oil

1/2 cup pecan halves

3 TBSP coconut oil melted

2/3 cup coconut flour

1 teaspoon pumpkin pie spice

1/4 tsp sea salt

5 eggs separated

2/3 cup coconut milk (I used a mixture of whole and light)

1 1/2 tsp vanilla extract

1 heaping cup of pumpkin puree ( I used my homemade puree)

Preheat your oven to 350 degrees.  Melt 2 tablespoons of coconut oil in a 10 inch cast Iron skillet over low-med heat.  Add the pecans and toast for a minute or two stirring often.  Transfer the nuts to another plate and set aside.  Reserve the skillet for your pancake mixture.

In a small bowl mix together the flour, spice and salt, mix well and set aside.

Melt the remaining 3 TBSP of coconut oil and add to large bowl.  Then add the egg yolks and coconut milk and whisk till blended.   Gradually add the flour mixture whisking well after each addition.  Then stir in the pumpkin puree.

Beat the egg whites until soft peaks for. and then gently fold into the pumpkin mixture.  Spoon the mixture into the reserved skillet and sprinkle the top with the pecans you set aside.  Bake for 20-30 minutes or until nicely golden brown.  Since I used my homemade puree the color is a lot lighter than it will be if you use canned puree.

Cut into wedges and serve with applesauce and give it another shake of pumpkin spice.  If you are really feeling adventuresome serve it with a dash of pure maple syrup.  

Pumkin Caper

Roasted Pumpkin Seeds

To combine clean pumpkin seeds, Olive Oil and Sea Salt, place pumpkin seeds on a clean Jelly Roll pan and drizzle with olive oil, and sprinkle with salt and then mix well to coat.  Bake in a 325 degree oven for about 25-30 minutes, stirring every 10 minutes.  Watch it closely near the end so they don't burn. Let cool and enjoy!

 Pumpkin Puree

To make the pumpkin puree, I halved my pumpkins, scooped out the insides and baked upside down in a roasting pan at 375 for about 1- 1 1/2 hours, cool and scoop pumpkin meat off the peel and puree in food processor.  I did squeeze some of the water out of about 1/4 of the pumpkin so it wouldn't be so watery.  Looking forward to making some pumpkin soup, waffles etc.  

Pumpkin in January?

I know it sounds strange, but we still have 3 pumpkins that have sat outside since October and are still good.  Since I finally had time at home all day today (sick little ones) I decided it was time to cook them up rather than toss them.  So I cut them in half, scooped out the guts, and am baking the pumpkin meat right now.  Our 6 and 8 year old are sorting out the seeds for me so we can roast them.  They are quite excited that mom is finally doing something with their pumpkins from the patch!  They were hoping for pumpkin pie but I think I have talked them into pumpkin muffins or pancakes instead (paleo of course).  I mentioned Pumpkin soup and they thought I had gone crazy.  I 'll keep you posted on how the pumpkin caper goes!

 Pumpkin cut and ready to be cleaned out.

 In the roasting pan ready to be baked.

 My helpers, seperating the seeds from the pulp.

 This is so much fun!

A Quick Lunch Idea

Lunch today for our 6 year old and 3 year old, they devoured it.  I had the same thing but a little more than what they ate.  The 6 year old finished all you see, the 3 year old ate most of one meat wrap, all 3 carrots and all the nuts.

Broccoli Slaw is my new best friend lately.  It can be used in a variety of things, today it was meat wraps.  This is for those of you who are still looking for a sandwich alternative, and want some crunch but are tired of lettuce.  Use your imagination, and add as many veggies as you would like.  

I'd love to hear your versions of this.

Use meat slices (preferably with no nitrates), lay out on a plate and place a strip of broccoli slaw on one end of the meat, and roll up.  Fast and Easy!

 Lunch today, 2 meat roll-ups, 3 carrots and 8 macadamia nuts.  Yum!