Roasted Shrimp & Feta Quinoa (THM E)

Summer is just around the corner, which means two things: 1) less cooking time (because your house it too hot already) and 2) lots of fresh, vibrant flavors. Enter, this beautiful quinoa salad.

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I did roast the shrimp in the oven, but you could also grill them for an even quicker meal.

To roast the shrimp, and stay in E mode, start by preheating your oven to 400. Place the shrimp onto a large baking sheet lined with foil, spray lightly with coconut oil spray, sprinkle with salt and pepper, and toss to combine. Roast the shrimp at 400 for about 6 minutes – it may be more or less depending on the size and thickness of your shrimp. When they’re done, they will be firm to the touch, pink and opaque on the outside.

All that’s left is to assemble the salad!

Place the cooked quinoa into a large bowl, and add the scallions, dill, parsley, cucumber, red onion, lemon juice, and feta.

For the cucumber, make sure that you take the time (2 seconds, really) to cut out the seeds of the cucumber – yes, even if it’s “seedless”. The seeds have more moisture and will cut the shelf life of your salad significantly. You don’t want the whole batch going bad over some cucumbers! That would just be silly.

To cut the seeds out of your cucumber, slice the cuke lengthwise into quarters and cut into it on an angle so the whole “log” of seeds comes out in one cut.

Give the salad a big toss, taste for seasoning, then add your shrimp and serve.

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The great thing about this salad is that it’s wonderful at room temp or cold from the fridge. In fact, as it sits in the fridge the flavor gets even better.

The lemon juice adds a fantastic  acidity to the salad, while the herbs add tons of fresh, green flavor. This salad just screams summer to me, and it couldn’t be easier to make!

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

Roasted Shrimp & Feta Quinoa (THM E)

  • Servings: 6
  • Time: 30 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 1.5 – 2lbs shrimp, peeled and deveined
  • about 2 cups cooked quinoa
  • juice of 2 lemons
  • 1 English cucumber, seeded and diced
  • 1/4 c finely diced red onion
  • 4-5 sprigs fresh dill, roughly chopped
  • 1/2 small bunch of parsley, chopped
  • 4 scallions, whites and green parts, sliced
  • 2 Tbsp crumbled feta cheese
  • salt and pepper

Directions

  1. Preheat oven to 400.
  2. Spread shrimp onto a large baking sheet, spritz with coconut oil spray, and season with salt and pepper. Toss to combine, then roast at 400 for about 6 minutes.
  3. In a large bowl, combine the cooked quinoa with all other ingredients. Give it a big toss, taste for seasoning, and serve.

Low Carb Coffee Ice Cream (THM S)

Coffee lovers unite! This ice cream is all the creamy deliciousness of a warm morning cup of coffee in a chilly dessert version.

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The first ice cream I ever loved (nay, “favorited”) was Haagen Dazs coffee ice cream. I am THE coffee gal and that ice cream felt like a big java hug, but in dessert form. Creamy and sweet, with a distinct coffee flavor – that is this ice cream. Except this ice cream is really good for you, and super easy to make.

My go-to ice cream base these days is a fat bomb – eggs, raw cacao butter, MCT oil, coconut oil, and heavy cream (or canned coconut milk, for dairy free). The result is this buttery soft ice cream, that absolutely melts in your mouth. For not a ton of milk, or cream rather, it’s almost unbelievable how creamy this stuff gets.

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For the coffee part of it, I used instant espresso granules. You can use strongly brewed coffee as well, but you will have to use at least 1/2 a cup and reduce the cream which may make the texture of your ice cream more icy and hard. I liked the granules, because I only had to use 2 1/2 Tbsp for the whole batch, and I got a strong coffee flavor without diluting my creamy base.

The best part, is that there is absolutely zero cooking involved – just melting (microwaving, in my case) and throwing it in a blender. Easy, right?

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If you need this base to be dairy free, you can add 1 cup of canned coconut milk instead of heavy cream. Just skip the phase where you add the ice cubes, and take it straight to your pre-chilled ice cream machine.

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This ice cream is not only easy to make, it’s every bit as good (nay, BETTER) than top-shelf brands. Plus, you get multiple servings at your fingertips. It tastes sinful, but there’s no guilt in this dreamy java dessert.

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

Low Carb Coffee Ice Cream (THM S)

  • Servings: Multiple
  • Time: 20 minutes, plus setting time
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions


1. Combine all ingredients, except for the ice cubes, into a high-powered blender and whip until creamy and slightly thickened.
2. Begin adding the ice cubes, one at a time, blending well for about 10 seconds between.
3. When the mixture is thick and slightly chilled, transfer it to your pre-frozen ice cream machine and churn according to manufacturer’s directions.
4. Transfer to a shallow, freezer-safe dish and freeze for at least one hour before serving.
*NOTE: If you’re using coconut milk for the dairy free version, SKIP the ice cube step and transfer the base straight to your ice cream machine.

Blueberry Lemon Breakfast Cake (THM S)

In case you weren’t already aware, blueberry and lemon are best buds. They should always hang out together, because they are a dynamic duo. Sweet blueberries against the tart freshness of lemon – it just doesn’t get any better in my book.

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I call this a breakfast cake, because I more often than not eat this at breakfast or lunch. Really, you can eat it anytime. No one’s going to stop you!

For the dry base of the cake, combine almond flour, oat fiber (not oat flour – there is a difference), whey protein isolate (for a protein kick), baking powder, salt, and Pyure or THM Gentle Sweet. I used both oat fiber and whey for two reasons: 1) I wanted to give the cake a sturdy texture and 2) I wanted to tone down the sometimes aggressive flavor of the whey.

For the wet base, combine the almond milk, vanilla, melted coconut oil, zest of 1 lemon, and juice of 1/2 the lemon.

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Combine the two bowls of ingredients, whisking until there are no lumps.

Next, prepare the blueberries. I used frozen berries, because it’s what I had on hand but you could use fresh if you like. Combine the frozen berries with 1 Tbsp of coconut flour and toss them together.

This helps create a little flotation device for the berries that helps them to stick in the cake batter without sinking to the bottom once the cake bakes. [It is so annoying when that happens!]

Prepare an 8×8 baking dish with coconut oil spray and a square of parchment paper in the bottom.

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Pour the batter in, and bake at 350 for 30-40 minutes.

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As you can see, the top of the cake doesn’t brown as much as the sides. Make sure you look there for doneness first, and check the middle with a toothpick start around 30 minutes of bake time. It’s OK if it puffs a little, it will reduce as it cools and you can (gently) press it back down if needed.

Let the cake cool completely, then prepare the glaze.

Beat together the cream cheese, Pyure or THM Gentle Sweet, lemon juice, and vanilla until the mixture is slightly fluffy. One tablespoon at a time, add the almond milk until the mixture is thick, yet pourable. Pour it right over the top of the cake, letting it go down the sides and wherever it pleases. Just gently spread it with a spatula so that all sides are evenly coated.

Serve immediately, or refrigerate for future use.

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The cake is perfectly moist with tiny bursts of blueberry throughout. The glaze is smooth, velvety, and zesty with the fresh lemon. It’s the perfect breakfast or snack time pick-me-up.

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This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

Blueberry Lemon Breakfast Cake (THM S)

  • Servings: Serves 9
  • Time: 1 hour
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Preheat oven to 350.
  2. For the cake, combine the almond flour, oat fiber, whey, baking powder, salt, and sweetener in a small bowl. In a separate bowl, combine the eggs, almond milk, coconut oil, lemon zest and juice, and vanilla.
  3. Whisk the wet ingredients into the dry until there are no lumps.
  4. Toss the blueberries with the coconut flour, then fold them into the cake batter.
  5. Line an 8×8 pan with a square of parchment paper, and spray with coconut oil. Pour the batter into the prepared pan.
  6. Bake at 350 for 30-40 minutes.
  7. Cool the cake completely and make the glaze.
  8. For the glaze, beat together the softened cream cheese, sweetener, lemon juice, and vanilla. When the cream cheese is slightly fluffy, beat in the almond milk 1 Tbsp at a time. The mixture should be thick, but pourable.
  9. Pour the glaze over the cake, and spread it evenly with a spatula. Serve immediately or refrigerate for later.


 

 

Mediterranean Stuffed Mushrooms (THM FP/S)

This warm weather down in Georgia has me cooking up all of the fresh veggies and flavors of summer. These stuffed mushrooms are a tasty side for the family or an impressive appetizer for a whole party.

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These stuffed mushrooms are so easy and flavorful, it’s going to blow your mind.

Start by mincing the tomato, shallot, garlic, and parsley. Season the vegetable mix with the juice of half a lemon, salt and pepper.

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For more of a FP side, add just 1 Tbsp of crumbled feta. For an S, add 2 Tbsp of feta.

Remove the stems of your mushrooms and place them cap-side down on a baking sheet.

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Fill each cap with about a teaspoon of filling. Some will be more or less, based on their size – just pack as much in there as you can, and fill them to the top of the cap.

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Bake at 350 for about 30 minutes. The mushrooms will be softened, but still able to hold their shape.

While they’re still hot, sprinkle with a little bit of parmesan and serve immediately.

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The mushrooms are hearty, while the filling is delicate, zesty, and light.

These are perfect to go alongside some grilled protein, or as a fresh appetizer for a holiday party.

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

Mediterranean Stuffed Mushrooms (THM FP/S)

  • Servings: Multiple
  • Time: 45 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 16oz whole cremini mushrooms
  • 1 Roma tomato, seeded and finely diced
  • 1 shallot, minced
  • 1 large clove garlic, minced
  • juice of 1/2 lemon
  • 1 1/2 Tbsp fresh parsley
  • 1-2 Tbsp crumbled feta* (See Notes)
  • salt and pepper
  • Optional garnish: more fresh parsley, grated parmesan

Directions

  1. Preheat oven to 350.
  2. In a small bowl, combine the tomatoes, shallot, garlic, parsley, lemon, and feta. Season with salt and pepper.
  3. Gently remove the stems from each mushroom, and place them cap-side down on a large baking sheet.
  4. Fill each cap with about a teaspoon of filling. Fill each cap to the brim, as the mushrooms and filling will cook down slightly.
  5. Bake at 350 for about 30 minutes. The mushrooms should be softened, but still able to hold their shape.
  6. While they’re still warm, sprinkle with Parmesan, if using. Serve immediately.
  7. *NOTES: For a FP, use just 1 Tbsp of feta. For an S, use 2 Tbsp.

Crockpot Mexican Shredded Beef (THM S)

If you can believe it, this was my first time EVER making a beef roast. Trust me when I say this shredded beef is easy, flavorful, and versatile!

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I love using my Crock Pot for various reasons, but overall it makes dinner insanely easy and it cooks without heating up the kitchen. Between preschool drop off, working, and getting my daughter to and from karate (right before dinner, no less) dropping something in the crock pot is definitely the easiest part of my day. The best part is coming home to a fully cooked dinner!

Let’s get to the nitty gritty of the recipe – start with a 2.5 – 3lb boneless beef roast.

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Next, throw the dry spices together in a small bowl: chili powder, cumin, ground coriander, smoked paprika, cayenne, oregano, salt and pepper. Stir them up, activating the spices by rubbing them gently between your fingers.

Season the whole roast on both sides, massaging the spices into the meat.

Into the bottom of your crock pot, stir together the broth (any variety is fine), lime juice, tomato paste, onion, garlic, jalapeño, and Fresno chili. Fresno chilis look like red jalapeños and are similarly flavored. You could also use another jalapeño, Serrano pepper, Anaheim pepper, or a different pepper of similar heat level.

For the peppers, you can remove the ribs and seeds or leave them. I seeded half of my peppers, and the beef remained moderately spicy. I sliced everything straight across, because the crock will cook everything down to falling apart texture and tiny cuts aren’t needed.

Lay the seasoned beef roast on top of the veggies, place the lid, and set it on low.

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Let it go low and slow for 8-10 hours until it’s falling apart.

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After it’s done cooking, shred the roast between two forks. I say shred, but really that roast cooks up so tender that you could touch it with a fork and it just falls apart. Serve it right up, any way you like it. I put it over a big bowl of greens with some salsa, avocado, and fresh cilantro with a low carb tortilla on the side. My family enjoyed the beef as tacos with sliced avocados.

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The beef is incredibly soft and tender. You get a hint of lime juice and a little smoky, spicy kick from the spices and peppers. All in all, it’s the perfect, casual way to enjoy a roast.

The leftovers could be used for salads or burritos later in the week. You could even throw them into a breakfast hash, because WHY NOT.

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

Crock Pot Mexican Shredded Beef (THM S)

  • Servings: 4-6
  • Time: Prep, 5 minutes; Cook, 8-10 hours
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 2-3lb boneless beef roast
  • 1 medium red onion, sliced
  • 1 jalapeño pepper, (seeded or not) sliced
  • 1 Fresno pepper, (seeded or not) sliced
  • 2 garlic cloves, minced
  • 1/4 c broth (any variety, I used chicken)
  • juice of 2 limes
  • 3 Tbsp tomato paste
  • 1 1/2 Tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 2 tsp smoked paprika
  • 1/8 tsp ground cayenne
  • 1/2 tsp dried oregano
  • salt and pepper
  • Toppings of choice: avocado, salsa, sour cream, fresh cilantro, cheese, etc.

Directions

  1. Combine the dry spice mixture in a small bowl, grinding it lightly between your fingers to activate the spices.
  2. Season the beef with the entire spice mixture, massaging it all over the meat.
  3. In the bottom of your crock pot, combine the tomato paste, broth, lime juice, onions, peppers, and garlic.
  4. Lay the beef roast on top of the veggie mixture, cover, and set on low for 8-10 hours.
  5. After 8-10 hours, shred the meat between two forks and serve immediately.

5-Minute Hot Fudge Sauce (THM S)

You will not believe that you’re only 5 minutes and 6 ingredients away from rich, decadent hot fudge.

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I haven’t had hot fudge in years, and I either forgot how good it was or homemade just blows everything else out of the water.

I decided to try an easy method using ingredients I already had on hand: cocoa powder, butter, cream, and sweetener. I simply combined the cocoa powder and sweetener with heavy cream in a small skillet, whisking until the cream became hot (but not bubbling). I then whisked in a stick of cubed salted butter (normally I do unsalted for baking, but this was all I had and it worked perfectly), vanilla extract, and caramel extract. Keep whisking until the sweetener dissolves, and the mixture is nice and smooth.

You may be thinking that the caramel extract is weird, but trust me when I say it makes the sauce. I had the sauce made without it, and thought, “It’s missing something. More cocoa powder? Vanilla?” Kept thinking, and eventually came to caramel extract. It’s a small amount, so it doesn’t taste of caramel, it just adds a nice background flavor and depth.

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Don’t skimp on the cocoa powder here, make sure you use something good [because, hello, this is a chocolate recipe]. The brands I’ve tried and really enjoyed are Guittard, Ghiradelli, and Pernigotti.

To store the hot fudge, just cool it and store in a pint mason jar, or any container with a lid. It will harden in the fridge, but that’s to be expected. I played around with reheating it, and the best method I found was to reheat a few tablespoons in a small sauce pan on the stove. You can try it in the microwave, however in my testing it didn’t reheat well in the microwave (my best guess is that it scorches the chocolate, causing the mixture to separate).

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This sauce is glorious – it’s thick, rich, gooey, chocolaty. Frankly, it tastes like a liquid brownie and it’s the most fantastic thing in the world. Put it on ice cream, a spoon…cardboard, and it will taste amazing.

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Try it over my Fat Bomb Vanilla Bean Ice Cream for an easy, extra special treat!

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

5-Minute Hot Fudge Sauce (THM S)

  • Servings: Multiple; Makes about 1 pint
  • Time: 5 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Whisk the cocoa, sweetener, and cream in a small sauce pot over medium-low heat until the cream is hot, but not bubbling.
  2. Whisk in the cubed butter and extracts.
  3. Continue whisking over low heat until the sweetener is fully dissolved.
  4. Cool slightly and store in the fridge. Reheat single servings on the stove as needed.

Vanilla Bean Fat Bomb Ice Cream (THM S)

Call me crazy, but vanilla bean is probably the best flavor of ice cream there is. Yep, I said it! It’s the backbone of many tasty desserts: ice cream cake, shakes, floats, sundaes, and it’s the essential topper for warm baked goods.

This no-cook ice cream is the quickest, easiest ice cream you’ll ever make!

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This ice cream base is my absolute favorite [mostly because I can make it in my blender without the whole headache of making and cooling a custard], and it’s unbelievably creamy.

The base consists of good-for-you-fats like MCT oil, coconut oil, eggs, and raw cacao butter. I also use heavy cream in the base, but you could make it dairy free by using unsweetened vanilla almond milk or canned full fat coconut milk (if you opt for coconut milk, skip the step of adding ice cubes and just add it straight to your ice cream machine.)

Simply whip together all the ingredients except for the ice cubes in a high-speed blender until creamy and slightly thickened. Begin adding the ice cubes one at a time, blending well for about 10 seconds between.

Transfer the mixture into your pre-chilled ice cream machine and churn for approximately 15 minutes, or until it reaches soft serve consistency.

Place the ice cream into a long, shallow freezer-proof dish, cover, and freeze for at least 1 hour before serving.

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Perfectly soft and creamy ice cream with gorgeous flecks of vanilla bean throughout. [Can you tell that I’m a lover of ice cream?]

This base is my favorite because it doesn’t become a rock in the freezer – it’s like grocery store ice cream texture, scoopable straight out of the freezer.

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If you’re feeling like some extra decadence, go ahead and top that beautiful ice cream with some of my easy 5-Minute Hot Fudge [spoiler alert – it tastes like a liquid brownie. SO. GOOD.].

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This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

Vanilla Bean Fat Bomb Ice Cream (THM S)

  • Servings: Multiple
  • Time: 30 minutes, plus freezing time
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Combine all ingredients, except for the ice cubes, into a high-powered blender and whip until creamy and slightly thickened.
  2. Begin adding the ice cubes, one at a time, blending well for about 10 seconds between.
  3. When the mixture is thick and slightly chilled, transfer it to your pre-frozen ice cream machine and churn according to manufacturer’s directions.
  4. Transfer to a shallow, freezer-safe dish and freeze for at least one hour before serving.
  5. *NOTE: If you’re using coconut milk for the dairy free version, SKIP the ice cube step and transfer the base straight to your ice cream machine.

2-Ingredient Everything Bagel Dip (THM FP)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

You will not believe how ridiculously easy (and tasty) this dip is!

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During my latest trip to Trader Joe’s, they were displaying the Everything Bagel seasoning along with some other seasonal items, and it jumped out at me. The ingredients are very straightforward: onion, garlic, seasame seeds, salt, and poppyseeds. I had some reduced fat sour cream sitting in my fridge at home waiting for a purpose, and *click* purpose found.

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Can a dip really be this easy? YEP.

Mix an entire 16oz container of reduced fat sour cream with about 3 Tablespoons of the Everything Bagel seasoning. If you want to add a little freshness to it, add a fresh herb of your choice: parsley, chives, dill, or scallions. Chop up a few tablespoons, toss it in with your dip and some salt and pepper. That’s it!

Leave it in the fridge for about an hour for the salt crystals to break down and all the flavors have a chance to combine.

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This dip is a THM FP up to about 3 Tablespoons (which would be 4.5g of fat). If you’re enjoying this with an E meal, be sure to watch the other fats in your meal to keep within the limits. There were no carbs in my reduced fat sour cream, so if you’re in S mode you can pile on as much as you like (yay!).

Serve with your favorite crudités: zucchini sticks, celery, cucumbers, grape tomatoes, broccoli, cauliflower, mini sweet peppers, Parmesan Whisps or other cheese crackers.

Throw this together before a party or brunch get together, and all your guests will rave! Or, you know, just throw it together for yourself and you’ll have your own little rave. ^_^

Everything Bagel Dip (THM FP)

  • Servings: Makes 16oz of dip
  • Time: 5 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 1 16oz container of reduced fat sour cream (mine had 3g of fat per 2 Tbsp, good for S or E)
  • 3 Tbsp Everything Bagel seasoning
  • optional, fresh herb of choice: chives, scallions, parsley, dill, etc.
  • salt and pepper

Directions

  1. Combine all ingredients in a small bowl and refrigerate for one hour before serving.

Southern Style Pulled Pork (THM S)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

Barbecue is my family’s all-occasion food. Holiday? Barbecue. Birthday? Barbecue. The weekend? Well, you get the picture.

This recipe is so easy, you’ll be making barbecue every chance you get too!

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Many times, you see barbecue done with a dry rub. While dry rubs are wonderful, I decided to go with a wet seasoning.

I started with a big, boneless pork shoulder, then the rest of it happens in a food processor or blender.

Place all of the seasoning mixture, except for the water, into your food processor. For the jalapeños, I seeded one half of it so that it would have some heat but not too much. If you like it spicy, feel free to leave the seeds and ribs on both sides, or remove them for a more mild flavor.

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Pulse until it forms a slightly thick paste.

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There will still be pieces of onion and jalapeño – that’s OK!

Place the pork shoulder directly into your Dutch oven, pour the wet rub over the pork and massage it all over.

Carefully pour (around the pork, not ON) in the water. Place the lid on your Dutch oven and place it into a pre-heated 300 degree oven.

This bad boy is going to cook low and slow for 4.5-5 hours with the lid on, then the lid comes off and it will continue cooking another 45 minutes to an hour.  The pork should have a dark outer bark when it’s done.

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Cooking the pork in the oven as opposed to the slow cooker gives you tender meat, while also having a crispy outer bark. The bark, to me, is one of the BEST parts. It’s crispy, flavorful, and a little smoky. The fat cooks down, making all of the meat perfectly tender. It’s the best of both worlds between a slow cooker and smoker.

Let the meat rest for about 10 minutes before shredding it between two forks.

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Serve immediately, or refrigerate for a make-ahead meal on a weeknight. Try it with my quick and easy Sweet & Spicy Paleo Barbecue Sauce!

Southern Style Pulled Pork (THM S)

  • Servings: 4
  • Time: Prep, 10 minutes; Cook time, 6 hours
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 2.5 – 3lb boneless pork shoulder
  • 1/4 c EVOO or liquid coconut oil
  • 1 small red onion, quartered
  • 1 jalapeño, halved (option to seed halfway, all the way, or not at all)
  • 2 cloves garlic
  • 1 Tbsp Pyure or THM Gentle Sweet
  • 1/2 tsp blackstrap molasses
  • 1 Tbsp chili powder
  • 1/2 Tbsp smoked paprika
  • 3/4 Tbsp salt
  • 2 tsp pepper
  • 1/4 tsp ground cayenne pepper
  • 1 cup water

Directions

  1. Preheat oven to 300.
  2. Place all seasoning ingredients, except for the water, into a food processor and pulse until a slightly thick paste forms.
  3. Place the pork into a large Dutch oven, pour the seasoning mixture over it and massage into the pork. Pour the water (around, not ON) into the pot with the pork.
  4. Cover and place into the oven for 4.5-5 hours.
  5. Remove the lid, place back into the oven for another 45 minutes to an hour.
  6. Let the meat rest for 10 minutes before shredding between two forks.

 

 

Sweet & Spicy Paleo Barbecue Sauce (THM FP)

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You are going to love how quick, easy, and flavorful this barbecue sauce is!

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Growing up in the South, with family who knows their way around barbecue, I know barbecue sauce to be a little on the sweet side with a kick.

The ingredients are pretty straight forward, and it only takes about 30 minutes for this to cook down.

This sauce is perfect to throw together as your dinner cooks, or as a make-ahead, because this sauce only gets better with time.

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It’s perfectly dippable or spoonable, and has just the right amount of spice.

Sweet & Spicy Barbecue Sauce (THM FP)

  • Servings: Makes 1 pint of sauce
  • Time: 30 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Combine all ingredients in a medium sauce pot and cook uncovered over medium heat until it reduces by about 2/3 and is slightly thickened.
  2. Serve warm or cool and store in an enclosed container in the fridge for up to 6 weeks.