Whole30 Enchiladas with Pork Stuffing

Course Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Cilantro-Spinach Pesto:
1/4 cup fresh cilantro leaves
3 cloves garlic
1 cup baby spinach
1/4 cup unsalted pepitas
2 tablespoons olive oil
1/4 cup diced red onion
1 1/2 teaspoons salt

Whole30 Enchiladas
1 tablespoon olive oil
1 bunch collard leaves
1 pound ground pork
1 poblano pepper
2 cups mushrooms
1/2 cup salsa verde
almond flour
diced red onion
fresh chopped cilantro

Creamy Avocado-Cilantro Sauce
1 clove garlic
2 avocados
1/2 cup fresh cilantro leaves
1/4 cup red onion
1/2 jalapeño
3/4 cup water
1 1/2 tablespoon white vinegar
1 teaspoon salt plus more to taste
Equipment Needed
food processor
large saucepan
sharp knife
, peeled (pumpkin seeds) , stemmed , roasted, stemmed, deseed

Make Cilantro-Spinach Pesto
1. Add all cilantro-spinach pesto ingredients to the bowl of a food processor and process until smooth.
This pesto should be near the consistency of traditional pesto, but not quite as moist.
Make Enchiladas
1. Preheat oven to 375º F. Prepare your collard leaves: with a knife, cut off the edge of the stem where
the bottom of the leaf is. Then use the knife to very carefully slice off the round part of the thick
stem, so that you have a flattened stem. This step helps you roll the enchiladas, and the stem can be
quite large and tough to eat.
2. Fill a large saucepan about 1/2 full with water and bring to a soft boil. About 2-4 at a time, blanch
collard leaves for about 60 seconds, or until they turn from a soft blue-green to a very bright kelly
green. Remove from saucepan and drain.
3. Heat olive oil in large saucepan over medium heat, then brown ground pork, breaking up with a
spoon or spatula. When pork is browned and mostly cooked through, add mushrooms and sauté
until softened. Add cilantro-spinach pesto and stir to completely coat and incorporate, then add
poblano pepper. Remove mixture from heat.
4. Working one at a time, lay your blanched and drained leaf onto a flat surface. Spread 1/2 cup or
pork mixture on one side of the stem, as shown. Fold long edge over then fold bottom and tops
over the mixture. Roll towards open edge then place seam-side down in a baking dish. Repeat until
remaining mixture is used up, about 8 enchiladas. Top with 1/2 cup salsa verde and spread to
mostly cover enchiladas.
Creamy Avocado-Cilantro Sauce
1. Combine all ingredients in the bowl of a food processor and process until smooth. Season with salt
to taste.
2. Bake enchiladas for 20 minutes then remove from oven a


Paleo Italian Sausage & Potato Soup


  • I lb ground hot Italian sausage
  • 4 slices of uncooked bacon, chopped small
  • 1 medium onion, diced
  • 3 cloves of garlic, minced
  • 3 white sweet potatoes, peeled and diced into about 1/2" pieces
  • 1 large carrot, sliced thin
  • 1 tsp Italian seasoning
  • 5 cups chicken broth
  • 1/2 cup full fat coconut milk
  • 3 cups chopped spinach
  • 2 tbs chopped basil
  • 1/2 tsp cayenne pepper (adjust to your taste)
  • Salt & pepper to taste
  • Olive oil
  1. In a large pot over medium heat, add the onion, sausage and bacon plus 2 tbs of olive oil. Stir just until sausage is cooked through
  1. If you have a lot of fat in the pot, drain most of it leaving a little behind for flavor
  1. Next add the minced garlic to the pot and cook for just 1 minute. Now add in the potatoes, carrots, Italian seasoning, and salt and pepper to the same pot. Stir over medium heat to combine flavors for about 5 minutes
  1. Add chicken broth to the pot and simmer for about 15 minutes, or until potatoes are tender
  1. Add coconut milk, spinach and basil – simmer for 5 minutes
  1. Finally stir in the cayenne – taste and add more if you want it spicier
  1. Ladle into soup bowls and enjoy!



Corned beef hash

Corned Beef Hash Recipe




Chop corned beef, carrots, and potatoes into small bite-sized pieces and place in a bowl.
Mix together with olive oil, garlic powder, onion powder, salt, pepper, and parsley.
Transfer to a skillet on medium heat and sauté for about 10 minutes or until potatoes are golden brown and crispy.
To fry eggs:
Heat pan

Crack eggs

Allow egg to fry for 3-5 minutes

Top each hash serving with a fried egg and serve.


This recipe is intended to be made with previously cooked corned beef, potatoes and carrots.

- Posted using BlogPress from my iPhone


Slow Cooker Cran-Apple Pork Roast Recipe


  • 2 pound – pork roast
  • 1/2 cup, whole – cranberries, raw
  • 2 medium – apple
  • 1/2 cup – apple juice
  • 1/3 cup packed – brown sugar
  • 1 teaspoon – cinnamon


  1. Chop apple into 1-inch slices.
  2. Grease slow cooker and add pork roast. Layer on cranberries, apples, brown sugar, and cinnamon. Pour apple juice on top.
  3. Turn crockpot on LOW for 7-8 hours or HIGH for 4-5 hours, until roast is tender and begins to fall apart when you put a fork in it.


Peach Pie

Peach Topping:
1/2 C water
3 T cornstarch
2 large peaches, peeled and smashed up
1 C sugar
1/2 t almond extract
2 T butter
8 peaches, peeled and sliced

Crust:- or just buy one?
3 C graham cracker crumbs (about 2 packages)
7 T butter, melted
1/2 C sugar
1/8 t cinnamon
dash salt

2   8 oz packages cream cheese, softened
1   16 oz cool whip
2 C powdered sugar
2 t vanilla
dash salt

1. Place your cornstarch into a small bowl. Pour the 1/2 C water over the top and stir it around until it's all combined.
2. In a separate bowl smash up the 2 peaches.
3. Put your smashed peaches, sugar, almond extract, butter and cornstarch mixture into a medium sized sauce pan. Stir it all up.
4. Heat up the mixture over medium high. Let it come to a boil while you stir it. Let it cook for about 2 minutes or until it's nice and thick. Set it aside to cool. Give your self a high five.

1. Put all crust ingredients in a medium sized bowl. Stir them around until well combined.
2. Divide the mixture in half. Press each half into a 9 inch pie tin. I like to use a measuring cup to press it in.

1. With electric beaters (or with your stand mixer) beat the cream cheese until smooth.
2. Add the sugar, vanilla, dash of salt, and beat until nice and smooth....again with the smooth.
3. Add your cool whip....and get the old girl rolling. Blend it up until it's fluffy-ish. Wow. That's technical.
4. Put half of the filling into each crust. Spread it out evenly with a knife.
5. Add the rest of your fresh peaches to the your cooled topping glaze. Stir until combined and pour over the top of each pie. Wrap each pie with plastic wrap and let it chill out in the fridge for at least an hour.

Fried Apples & Honey

Makes 1.5 cups fried apples in about 15 minutes

2 large apples
1 tbsp butter
1 tsp honey
1/4 tsp ground cinnamon
Core the apples, and cut into small cubes.  If you’re using organic apples, you can leave the skin on.  Otherwise, peel and discard the skin.

Melt butter in a pan over medium-high heat.  Add in diced apples, and saute for 10 minutes.  Add more butter if the apples start to stick to the bottom of the pan.

Drizzle on honey and sprinkle cinnamon, then stir to evenly distribute.  Continue cooking an additional 5 minutes.

Dump & Bake Chicken


1 (16 ounce) package uncooked rotini pasta
1 (22 ounce) jar Alfredo sauce (about 2 ½ cups)
3 cups low sodium chicken broth
2 cups diced rotisserie chicken (or other diced cooked chicken)
2 teaspoons minced garlic
1 (4 ounce) jar diced roasted red peppers, drained (about ½ cup)
½ cup minced sun-dried tomatoes in oil, drained
2 cups fresh baby spinach
1 cup shredded mozzarella (or Italian blend) cheese
Optional: Parmesan cheese and fresh chopped herbs (such as basil, oregano, and parsley) for garnish


Preheat oven to 425 degrees F.
In a large 13 x 9-inch baking dish, stir together uncooked pasta, Alfredo sauce, chicken broth, chicken, garlic, red peppers, and sun-dried tomatoes. Cover tightly with aluminum foil and bake for 35 minutes.
Uncover; stir. At this point you should check the pasta to make sure that it is al dente (firm but just about finished cooking). If it’s still too hard, cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
Once pasta is al dente, stir in the fresh spinach. The spinach will wilt almost instantly as you stir it into the hot pasta. Sprinkle mozzarella over the top. Bake uncovered for 10 more minutes (or until cheese is melted and pasta is tender).
Garnish with freshly grated Parmesan or fresh chopped herbs, if desired