Mexican Green Sauce Pulled Pork

I got the inspiration for this recipe from Well Plated Salsa Verde Pulled Pork. This is yet another super cheap and easy recipe that will save you money on groceries and time in the evening. It's also fairly healthy compared to regular pork and is 21 Day Fix friendly when served on a salad with a sprinkling of brown rice and feta cheese. 

Be sure to get the right cut of pork or it won't work - trust me I've tried! You'll want to find a big hunk of pork butt or shoulder at the grocery store (don't worry, pork butt is actually not the pig's butt). If the whole thing won't fit in your slow cooker you can chop it in half and freeze the other half for later. Pork shoulder is incredibly inexpensive so adding this meal to your regular rotation will be good for your budget and your health.

The trick to making pulled pork healthy is to pass on the barbecue sauce and add some healthy sauces and seasonings instead. Barbecue sauce is full of sugar which are just empty calories your body doesn't need. And guess what, sugar gives you body a spike of energy but then you'll crash afterwards so it's not good for your energy levels either.

Instead have the pork with a chipotle yogurt dressing which is just as tasty. Just mix 1/4 cup of yogurt with a teaspoon of chipotle seasoning and a minced clove of garlic. Add a tablespoon of both olive oil and freshly squeezed lime or lemon juice and a tablespoon of minced cilantro if you're feeling fancy.

I know this recipe has sugar in it (gasp!) but the sugar is very minimal over all - you're not drenching the pork in sugar like you would with barbecue sauce, okay? I have added a step to Well Plated's version of this recipe of frying up the pork after taking it out of the slow cooker (you don't need to add oil to the pan, the juices from the slow cooker will boil off). This step is optional but if you like crispy, charred type tastes you'll love it this way. I have my pulled pork on corn tortillas, on a salad, in a burrito - pretty much any way you can think of.

Have the pork with brown rice and veggies is a great way to get a well-balanced meal which will keep you feeling full! 

Green Sauce Pulled Pork       Makes about 12 burritos Ingredients  1 Bottle Mexican Green Sauce (salsa verde) 1 Onion, cut into quarters 4 Cloves Garlic, chopped 1 Tbsp Cumin 1 Tbsp Chili Powder 1 Tbsp Salt 2 Tbsp Brown Sugar 1 Cup Boiling water   2 Lbs Pork Shoulder or butt, small enough to fit in your slow cooker Directions Turn on your slow cooker and pour in the cup of boiling water - this helps it heat up quicker. Cover the pork shoulder in salt and pat dry with paper towel. Add all ingredients to the slow cooker and cook on high for 4 to 6 hours or low for 8 to 10 hours - it's really not rocket science. When the pork is ready it will come apart easily with two forks. Pull it apart. Fry it up in a large pan for about 10 minutes to boil off the excess juices and brown it and get it nice and crispy (this part is optional but it makes it very tasty). Serve on tortillas with cilantro, lime, avocado and yogurt.

You also might like: How I lost 15 Lbs in 60 Days or 11 Ways to Actually Complete a Workout Program

Butternut Squash Vegan Lentil Burgers

The lentil burgers are inspired by one of my favourite healthy vegetarian recipes from Chef Michael Smith. It's also 21 Day Fix friendly and is incredibly cheap! I never have certain ingredients he uses on hand though - for example miso paste isn't something I keep in the fridge so it's not in this recipe. I wanted to make this recipe for vegan Easter dinner so I modified it to make it simpler.

 I suggest using frozen butternut squash (look for it in the frozen veggie section) which makes the prep much easier. It's also a lot cheaper than buying a whole butternut squash in Canada these days. Instead of the butternut squash and potato you can also substitute 2 cups of grated sweet potato or 2 cups of grated carrots. I've tried both and it works great. All of these orange veggies have the same sweet flavour that goes great with the savoury flavour of the sage, lentils and mushrooms.

The mushrooms, peanut butter and black lentils give the burgers a rich hearty taste which is reminiscent of a burger and goes well with typical burger toppings. I love topping mine with aged cheddar, avocado, tomato and lettuce on a whole wheat bun. To chop all the veggies I use my food processor with the grater attachment but you can also use a box grater or chop them with a knife. The food processor makes things a lot quicker. To mix things together you can also use your food processor with the regular blade but don't process the lentils or potato - mix those in afterwards.

For the lentils be sure to choose black, beluga, french or dupuy lentils. You may have to make a special trip to the bulk barn, whole foods or a health food store to find these since they usually aren't in the regular grocery store. Black lentils hold up better and don't fall apart so I like them better in most recipes. To make the lentils just soak them for a few hours in a large bowl covered with water (they will expand in the water) then boil them for 15 minutes like you're making rice. When they are done you'll be able to smash them with a fork. Drain off any excess water and let them cool a bit before using them in the recipe.

If you can't make a trip to the bulk barn the next best lentil type would be canned lentils - you don't have to boil these, just drain and rinse them and they're ready to go in your recipe. The pink lentils you see in the grocery store can be used in a pinch but they are kind of flavourless and don't have the same oomph as the other kinds.

If you think of lentils as coming from India (I thought myself that they were imported) you would be wrong. Lentils actually grow extremely well in Canada. Canada is actually the World's main producer of lentils believe it or not and 80% of lentils come from Canada! So in fact by eating more lentils you're supporting the Canadian economy! I hope with this recipe you'll be able to incorporate more lentils into your diet. Not only are they tasty, cheap and local to Canada but they're also healthy and packed with fibre and protein. If you're still scared of cooking lentils explore Chef Michael Smith's website as there are a lot of short youtube videos on how to cook them - don't worry though it's not rocket science!

Butternut Squash Vegan Lentil Burgers       Makes about 12 patties Ingredients  2 Tbsp Vegetable Oil 1 Onion, Chopped 200 gr Mushrooms, Chopped 4 Cloves Garlic, Diced 2 Cups Black, Beluga, French or Dupuy Lentils, Cooked 1 Cups Cubed Butternut Squash, Cooked (or frozen squash defrosted) 1 Cup grated Potato 1 Cup Breadcrumbs (or almond flour to make it gluten-free) 2 Tbsp Dried Sage 1 Tbsp Chili Powder 1 Tbsp Curry Powder 1/2 Cup Peanut Butter 1/4 Cup Chia Seeds 1/4 Cup Ground Flax Directions Heat oil in a large pan over medium heat and fry the onion, mushroom and garlic until golden brown (10-15 minutes). Combine all the ingredients in a large bowl and mix well.  Form into patties with 1/3 Cup of the mixture in each patty. Fry over low heat, cook on the BBQ or cook for 20 minutes at 400F in the oven. Serve hot with cilantro and avocado on a whole wheat bun. * The raw patties can be frozen and cooked at a later date.

You also might like: How I lost 15 Lbs in 60 Days or 11 Ways to Actually Complete a Workout Program

Mexican Slow Cooker Pulled Chicken Stew

If you live in Canada you'll know the price of fresh vegetables has sky-rocketed! I bought a butternut squash for $15 the other day! Then I found diced butternut squash in the frozen vegetable section for $3 per bag! Not only did the frozen squash save me $12 but it also saved me the hassle of peeling and dicing the squash! From now on if I can't source a locally grown butternut squash I'll be buying the frozen variety!  I like the President's Choice brand (from Loblaws) because their frozen vegetables come in handy resealable bags - isn't that kind of genius? Why aren't all frozen vegetable bags resealable!

This stew uses both canned and frozen vegetables to make it extremely convenient and really cheap! Just combine the ingredients in the slow cooker in the morning and have dinner ready when you get home! I've included protein, fibre, healthy carbs and vegetables packed with Vitamin A to make sure you'll stay full throughout the day without an energy crash. You can serve it on top of brown rice or in a whole-wheat tortilla for more of a burrito experience.

This recipe is 21-Day Fix friendly and gluten-free. To make it easier with the 21 Day Fix containers don't mix the chicken back into the crock pot then portion the chicken into the red container (protein), put the veggies from the crock pot and brown rice in your yellow container. Add in some spinach (green container) to get more greens in!

Mexican Slow Cooker Pulled Chicken Stew           Makes about 8 hearty servings Ingredients  4 Chicken Breasts (boneless, skinless) 2 Cups Vegetable Broth (1 Bouillon cube with 2 Cups of boiling water) 1 Onion, Chopped 3 Cloves Garlic, Diced 1 Cup Frozen Corn 2 Cups Cubed Frozen Butternut Squash 1 Can Black Beans (drained) 1 Can Diced tomatoes (or salsa) 1 Tbsp Chili Powder 1 Tbsp Cumin 1 Tbsp Chipotle Spice 1 Tsp Cayenne Pepper 1/2 Cup Chopped Cilantro 2 Cups Brown Rice 4 to 5 Cups Water Directions Combine all ingredients except the cilantro, rice and water in a slow cooker and cook on high for 4 hours or low for 8 hours.  Cook the Rice according to the directions. After chicken has cooked remove it from the slow cooker and pull it apart on a large cutting board. Add the chicken back into the slow cooker and add the cilatro and combine everything. Serve over brown rice for a meal balanced with healthy carbs, vegetables and protein.

You also might like: How I lost 15 Lbs in 60 Days or 11 Ways to Actually Complete a Workout Program

Best Turkey Burgers EVER

I got the inspiration for these turkey burgers when my mom made meatballs from the Jerusalem Cookbook. She got the cookbook "for my dad" but probably a bit for herself too. They turned out SO GOOD. Who knew turkey and zucchini were made for each other so perfectly? The zucchini makes the turkey more moist and tasty. The burgers are flavoured perfectly with mint and cilantro. 

Ideally I would use fresh mint and cilantro but my mom actually ripped open a packet of mint tea and threw it in the mix and it actually worked great! 

If you can't find any fresh cilantro (sometimes in the winter the city seems to have a mass cilantro shortage - the downside of living in Canada where the climate isn't so favourable to growing herbs in January) you can try dry coriander seed or - better yet - the coriander paste that comes in those weird tubes. 

The Jerusalem Cookbook

The book suggests making the turkey into meatballs or sliders. Instead, I made them into 8 burger patties by using a ladle to portion them so every burger was even (which also means they cook evenly). I also added some almond flour and green pepper. If you don't have any though you can leave it out and it will still work.

For the burgers I top them with avocado, tomato, lettuce, red onion and 3 year old cheddar - it was an amazing combination and made me want to eat more than just one for dinner. I talked myself down though and held off eating the second one until the next day!

This recipe is really something I can eat every day without complaining. I will probably experiment more with adding more veggies to make it even more packed with nutrition. Maybe spinach for more vitamin A?

The best turkey burgers ever!

Each burger is only 136 calories and packed with 12 grams of protein! It's definitely being added to my regular recipe repertoire. Better yet, these burgers are paleo, 21 Day Fix friendly and great on the PiYo diet. These are good if you're trying to lose weight because each burger is pre-portioned so you can't take just "a little more" burger.

Recipe Time Saving Tips: 

1. Food Processor:  To make the prep super easy grate both the zucchini and green pepper with a food processor using the grating attachment. I used my KitchenAid Food Processor which grated an entire zucchini in a  matter of seconds. Then I drained and salted the zucchini and green pepper and let it sit in a  mesh colander  for at least 10 minutes (this will help the burgers stick together). I squeezed out the zucchini a bit but I didn't focus too much on really drying them out. The drier they are the more the burgers will stick together. If you don't mind crumbly burgers though you don't have to drain the zucchini at all.
   
2. Spiralizer: You could also spiralize the zucchini using a  Vegetable Slicer . I've tried this method and it works great too. I just chopped up the zucchini noodles into smaller chunks before mixing it with the turkey.
   




3. Cheese Grater: The lowest tech option - a good ol' fashioned cheese grater like my very favourite one from Ikea here .
   
4. Mini Muffin Tin Burgers: If you don't have time to sear them you can also make them into mini meatloaves. This saves a lot of time and is great for kids that might not eat a whole burger. First spray down your Muffin Tin with cooking spray. Then take an ice cream scoop and portion 1 scoop of the burger mixture into each muffin spot in the muffin tin. Then bake for 20 minutes at 350F. Serve them with potatoes, salad or pasta like meatballs or meatloaves. The recipe will fill one muffin tray (12 servings) to the brim or two muffin trays (24 servings) about halfway full depending on how mini you want your mini meatloaves.

These burgers are great on hamburger buns or just on their own - they're that good!

Best Turkey Burgers Ever Makes 8 Burgers (or 12 mini meatloaves) Ingredients  For Burgers 1 Lb (500gr) Ground Turkey 1 Large Zucchini, grated or spiralized (about 2 cups). Let sit in a colander to drain for at least 10 minutes. 1 Egg (large) 2 Tbsp Chopped Fresh Mint (or use mint tea) 2 Tbsp Chopped Fresh Cilantro 2 Cloves Garlic, Minced 1 Tsp Salt 1 Tsp Pepper 1 Tsp Cayenne Pepper 6 Tbsp Sunflower Oil (or substitute canola oil)  1/4 Cup Almond Flour 1 Cup Green Pepper, diced 4 Green onions, diced or sliced 1 Tbsp Cumin  For Sauce 1/2 Cup Sour Cream 2/3 Cup Greek Yogurt (look for a brand that doesn't contain whey protein or milk protein... to avoid gas) 1 Tbsp Freshly squeezed lime juice (or the juice of about half of a lime) 1 Glove Garlic, minced 1 Tbsp Olive Oil 1 Tsp Salt 1 Tbsp Chipotle spice (or try za-tar if you can find it - it's a Lebanese spice mix). Directions Combine the ingredient for the sour cream sauce in a small bowl. Stir well. Refrigerate (you can make this in advance).  Preheat oven to 425 degrees. In a large bowl, combine all the ingredients for the meatballs except the sunflower oil Mix and use a ladle to make even portions. Then shape into burgers. Pour sunflower oil in a large frying pan (I use a cast iron pan that has been heated over medium high heat for about 5 minutes so it becomes non-stick). Sear about 3 burgers at a time about 2 minutes per side until they are browned and transfer to a baking sheet.  Once all the burgers are seared pop in the oven for 7 minutes. Serve hot with the sauce for dipping or serve on hamburger buns with the sauce instead of mayo. These are great with avocado too!

You also might like: How I lost 15 Lbs in 60 Days or 11 Ways to Actually Complete a Workout Program

Moroccan Stew - My Weight Loss Secret

My favourite healthy food is from my dad’s celiac repertoire Moroccan Stew from Crazy Plates. It’s a great health recipe because it’s full of fibre, the chickpeas add some protein plus the sweet potato contributes some vitamin A! Better yet the peanut butter makes it hearty. I believe this is my first post which I took the pictures with my new 50mm prime lens. It takes much brighter and crisp pictures than my stock zoom lens plus it focuses much quicker! If you’re planning on getting an SLR I would recommend getting the body-only option and buying a 50mm prime separately - much better value for money than the stock zoom that most SLR’s come with!

Vegetarian Award-Winning Lentil Curry Poutine

Curried Lentil Poutine…

Update: This post was featured in Canadian Lentils Recipe Revelations as the Grand Prize winner. Thanks for all the support!

Easy Gluten-free Seed Crackers

The best thing about these crackers - other than the fact that my gluten-free friends can eat them and my gluten-loving friends actually love the taste too - is that the recipe is so easy you can pretty much memorize it after attempting it once. It basically just includes a half cup of four types of seeds - the crackers bind together through the magic of Chia Seeds (cha-cha-cha-chia!). When you add the water to the chia seeds they excrete clear jelly an stick the whole mixture together. Chia seeds are also magical because they are packed with all sorts of nutritional value - hence the name Endurance Crackers.

Make-Ahead Butternut Squash Frittata

Butternut Squash Frittata makes an awesome make-ahead brunch.

This make-ahead vegetarian Butternut Squash Frittata will save you time on weekday mornings (something I eternally need more of!) and is 21 Day Fix friendly, vegetarian, paleo and gluten free. Make it on Sunday and then eat it throughout the week. I microwave it for about 30 seconds and eat it with whole grain quinoa toast.

It's packed with protein and incredibly simple to make. Frittatas are also super versatile - you can serve it for breakfast lunch or dinner! Each serving (1/6 of a pie) is 206 calories, 10g of fibre and a whopping 126% of your recommended intake of Vitamin A. If you don't have butternut squash you can use sweet potato which has a similar taste and is also packed with vitamin A. Vitamin A is great for your skin, hair, bones and eyes. It can also help with your immune system which is why it's great to eat vitamin A rich foods in the winter when colds and flu are rampant and your skin is dry.

Protein-Packed Penne Pasta Bake

Protein-Packed Penne Pasta Bake

I went to make cabbage rolls and to my dismay the cabbage had tiny black spots on all the leaves. I'm
usually not to keen on throwing food away but I couldn't bring myself eat this cabbage - I was pretty sure my stomach would rot. Since the beef and turkey were already defrosted it was time to get creative. What could I make with similar ingredients to cabbage rolls? Maybe lasagna? Well I didn't have any lasagna noodles but I did have some high fibre penne pasta! After going to an Italian Restaurant last week and seeing other people order baked pasta I was in the mood for something cheesy and delicious.

After pulling a few more ingredients out of the cupboards I set out to invent my healthy protein-packed penne pasta bake. I started by grating carrots in the food processor with the grater attachment (So much

The Joy of Spiralizing - Zucchini Noodles (aka. Zoodles)

Spiralizing is fun!

Why did I title this article the Joy of Spiralizing? Because I actually find it really fun to spiralize.

After I bought my spiralizer on impulse I could not wait to show all my friends how much fun it was. Seriously, I brought my spiralizer to everyone's house to show them the amazement. They were really confused why I was so excited. My excitement was met with "Um, okay, I guess you can bring it over". Once they saw how it worked though - and how easy it was - they were converts to my way of thinking. This device is a world-changing food invention! "You can spiralize it" ... I started saying that about everything. It makes eating your veggies really fun - which is awesome if you're doing a gluten-free diet like paleo or dukan.

Healthy Slow Cooker Pulled Pork Tacos

Pulled pork tacos - sugar free without BBQ sauce

I made up these tacos because first of all I'm in the middle of a sugar-free challenge right now and secondly there was a huge sale on pork shoulder at my local discount grocery store this week. They're also 21 Day Fix friendly and if you serve them on lettuce wraps without yogurt they're paleo-diet friendly (if you decide to allow tomatoes on your paleo diet)! This recipe is ridiculously easy (if you have a crock pot!). I love pulled pork but I know that the BBQ sauce that restaurants use is basically pure sugar. So I designed these tacos without BBQ sauce and you know what, they turned out really well! Just remember to start it in the morning or lunch at the latest.