Roasted Butternut & Brussels with Bacon

by Susan on November 25, 2014

Confession time. No one ate a bite of this but me. I ate it for multiple meals and days, savoring every bite. While my brood like almost anything pumpkin and will do spaghetti squash “noodles” they have some weird issue with butternut.  I can’t sway them with soup, pasta or roasted squash (which to me honestly tastes like candy).

They’ve been liking brussels sprouts a lot lately, though, so I think I’ll remake this with sweet potato so the whole family can enjoy it. It’s a ridiculously easy dish to throw together, and is perfect for the cold weather.

The pecans are completely optional, so it would be very easy to make this one not only gluten and dairy-free but nut-free as well. This is a hearty side or could work as a meatless main too.

Roasted Butternut & Brussels with Bacon

6 strips nitrite-free bacon, cut into small pieces
3 cups peeled and cubed butternut squash
1 tbs. minced fresh rosemary
1 tsp. garlic powder
salt & pepper, to taste
1 bag (mine was 10 oz.) shredded brussels sprouts
2 tbs. raw chopped pecans (optional)

Preheat oven to 400.

Place bacon on a parchment or Silpat-lined rimmed baking dish and cook for 15 minutes or until beginning to crisp.

Add squash to pan and toss it in bacon grease. Season with rosemary, garlic, salt and pepper. Return to oven and roast for 20 minutes.

Mix brussels into squash and bacon. I added a little more salt, pepper and garlic as well. Put back in oven and roast for 15 minutes more or until brussels are just starting to brown.

Stir in pecans, if using.


Crock Pot Pork Loin with Apple & Onion Gravy

by Susan on November 24, 2014

While I love the convenience of the crock pot, it’s definitely something I turn to more for convenience than to create impressive-looking dishes. This humble dish is a good one to throw together on hectic weekdays, which definitely seem to crop up with the holidays approaching!

I chose to use an immersion blender to create a smooth gravy, but the pork would taste equally good if you decide to leave the apple and onion in chunks. I did also boost the seasoning a bit more than called for in the original recipe; it really benefited from a hefty dose of garlic powder and ground black pepper.

We ate this pork alongside green beans and homemade grain-free biscuits. There were plenty of leftovers for lunch as well.

This recipe is gluten, grain, dairy and sugar-free.

Paleo Crock Pot Pork Loin with Apple & Onion Gravy
adapted from The Kitchen Whisperer 

3 lb. pork loin
1 tbs. garlic powder
1 tsp. salt
1 tsp. freshly ground black pepper
2 tsp. fresh chopped thyme
1 tbs. chili powder
1 tsp. cinnamon
5 minced garlic cloves
3 medium apples, peeled and cut into chunks
1 large onion, cut into chunks
1 cup organic chicken broth

Combine garlic powder, salt, pepper, thyme, chili powder and cinnamon in a small bowl. Rub all over sides of pork.

Place pork in crock pot. Top with minced garlic, apples and onion. Pour broth over the top.

Cover and cook on low for 8 hours.

Remove pork from crock pot and wrap in foil to rest.

Meanwhile, pour remaining apple and onion mixture into a saucepan. Heat over high heat until bubbling, then reduce and cook for about 10 minutes until it begins to thicken. If it’s not thickening to your liking, stir in 1 tbs. of coconut flour.

If a smooth gravy is desired, use an immersion blender to combine the ingredients. Otherwise simply spoon the chunky gravy over the meat before serving.

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