Pork Archives - Holistically Engineered

Italian Noodle Soup (Paleo and Gluten Free)

Karen Sorenson — Thu, 05 Mar 2015 09:30:41 +0000

In the last year or two my Dad had been trying to eat better and lose some weight. I had asked him several times to try going gluten/grain free for 30 days to see what effect it would have on his psoriasis. He eventually got on board and started to notice his skin was clearing up. He was so happy about it! His doctor even said he didn’t need to take the shots he was taking to help “control” his psoriasis since diet had made such a significant difference (the shots weren’t really helping anyway) . Changing his diet also helped him lose around 80 lbs. I was so proud of him and I was honored that he thought highly of the knowledge I had learned over the years to give it a try himself.

You may have heard, but unfortunately my Dad passed away early last month. It was all so sudden and a big shock for my family. Things happen for a reason and even though I may not know why he had to leave us so soon, I know God has a plan and does all things for the good of those that love him. I ended up going through some of his papers and I found a notebook of recipes that my Dad had been making over the last year in his quest to switch to a real food diet. Seeing those recipes instantly put a smile to my face and I just knew I had to recreate them and photograph them for the blog. Photography was one thing we had in common and even enjoyed taking some beginner classes together. I’m planning to compile the recipes into an ebook so I can have the memory of his recipes in one place. I think it will be a good way to go through the grieving process and enjoy delicious food!!

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Italian Noodle Soup

Ingredients

1 lb ground Italian Sausage (make your own by adding a homemade spice blend to ground pork)
1 large onion, chopped
2 cloves garlic, minced
36 oz diced tomatoes (check the ingredients--this is a good option)
2 green bell peppers, but into 1/2" slices
1 cup chicken bone broth (get the recipe here)
2 tsp Italian seasoning (like rosemary, thyme, oregano, etc.)
1 tsp real salt
2 large zucchinis, cut into noodle (I use a spiral slicer)

Instructions

In medium skillet over medium high heat, brown the ground sausage until cooked through.
Add the cooked sausage, onion, garlic, diced tomatoes, green bell pepper, bone broth, Italian seasoning, and salt to the bowl of a slow cooker.
Cook on low for 4 hours.
About 15 minutes before serving, add the zucchini noodles and allow to soften slightly before serving.

https://holisticallyengineered.com/2015/03/italian-noodle-soup-paleo.html

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Herb Crusted Pork Loin (Low Carb and Paleo)

Karen Sorenson — Wed, 14 Jan 2015 09:30:28 +0000

I usually get all my meat from a local farm that has grassfed beef plus pastured chicken, pork, and turkey. It’s so convenient to be a part of the “meat share” and each month and I pick up the meat at the farmer’s market once a month. It’s already packaged and I store it in my freezer, then the next month I pick up my next batch of meat. This has been a great opportunity to not only get quality meat and support my local farmers, but also to try some different cuts of meat that I might not normally eat. I’ve had boneless pork loin many times, but I had never actually roasted a whole bone-in pork loin roast before. I was excited to see it in my meat selection this month and I wanted to created a delicious herb crust to flavor the pastured pork. It was so easy to make and the herb crust was fantastic. You could use the same herb crust on one of your favorite cuts of meat…just adjust the cooking time. Another bonus for me is that the crust is a great Low FODMAP option.

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Herb Crusted Pork Loin (Low Carb and Paleo)

Ingredients

3 lb pork loin roast
2 Tbsp garlic infused olive oil (regular works too)
2 tbsp minced fresh herbs (I use rosemary, thyme, and sage)
1/2 tsp Real salt
1/2 tsp black pepper

Instructions

Preheat oven to 425 F.
Place the pork loin roast in a baking dish on top of a rack.
In a small bowl, combine the olive oil, minced herbs, salt, and pepper.
Coat the pork loin roast on all side with the herb mixture.
Roast for 30 minutes and then reduce the heat to 325 F and roast until it reaches the correct temperature (about 20-30 minutes)

https://holisticallyengineered.com/2015/01/herb-crusted-pork-loin.html

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Bacon Wrapped Smokies (Low Carb and Paleo)

Karen Sorenson — Mon, 29 Dec 2014 09:30:35 +0000

Yesterday was my 3 year blogiversary! Wow, it’s so hard to believe that over 3 years ago I started my journey to health and then decided to document my recipes and journey through this blog. What started out as a little hobby to fill some free time and to have a place to store recipes ended up turning into a huge passion for learning all that I can about food and natural living to improve health and wellness. It’s an honor to be a part of your journey and I sincerely hope that I have helped along the way.

There’s no better way to celebrate a blogiversary (or New Years) than with Bacon Wrapped Smokies. It makes a great appetizer and the sweet and salty combinations pairs well together.

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Bacon Wrapped Smokies (Low Carb and Paleo)

Ingredients

12 oz cocktail franks (I use the Applegate farms brand)
1 lb pastured bacon (each piece cut into thirds)
1 cup coconut sugar or Homemade Brown Sugar (recipe here for low carb)
Toothpicks

Instructions

Preheat oven to 325 F.
Line a baking sheet with a silpat mat or foil.
Wrap a small piece of bacon around one of the cocktail franks and secure with a toothpick.
Repeat with the remaining cocktail franks.
Coat the bacon wrapped cocktail franks with coconut sugar and place on the baking sheet.
Bake for 30-40 minutes or until the bacon is cooked through.
Place in a crockpot to keep warm for serving at parties.

https://holisticallyengineered.com/2014/12/bacon-wrapped-smokies.html

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BLT Wraps (Grain Free and Low Carb)

Karen Sorenson — Mon, 15 Sep 2014 09:30:09 +0000

After making the Blueberry Breakfast Wraps I wanted to come up with a savory version of the wrap. It was nice to be able to add some variety to my breakfast and now it was time to do the same for lunch and/or dinner. BLT’s are my favorite way to enjoy bacon…especially when it’s tomato season. Sometimes it can be hard to find a bread option that really works. Sure you can make a lettuce wrap, but every once in awhile it’s nice to have something different. I love that these wraps are hardy enough to be filled without breaking. It’s important to use a small sized skillet so that the batter fills the pan and is thick enough to make a hardy wrap. These delicious wraps would also make a great breakfast option by filling the wraps with bacon and scrambled eggs.

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BLT Wraps (Grain Free and Low Carb)

Ingredients

4 oz. cream cheese
4 large eggs
1/2 tsp sea salt
1/2 tsp onion powder
1/2 tsp garlic powder
Homemade paleo mayo, cooked Bacon, Lettuce, and Tomato for filling

Instructions

In a blender, blend the cream cheese, eggs, sea salt, onion powder, and garlic powder.
Heat a small skillet over medium low heat.
Grease the pan with melted butter and pour 1/3 cup of the mixture into the pan (should fill the pan in a medium thin layer)
Cook for 2 minutes. Flip and cook for another 1 minute. Repeat for the remaining batter
Spread the homemade mayo on the wraps and fill with cooked bacon, lettuce, and tomato

https://holisticallyengineered.com/2014/09/low-carb-blt-wraps.html

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Slow Cooker Pork Loin with Onion Gravy

Karen Sorenson — Fri, 24 Jan 2014 09:30:04 +0000

One of my favorite things to do for dinner on a Sunday is to throw something in the slow cooker while I work on getting ready for the start of the workweek and the enjoy the last bit of my weekend. A few weeks ago, I was going through my freezer and noticed a pork loin roast that I needed to use up. Pork loin isn’t something I normally make, but I figured it would be perfect in the slow cooker. I ended up throwing in some onions because I knew it would add flavor to the roast and also make a delicious gravy to go with it.

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Make Ahead Freezer Meatballs

Karen Sorenson — Fri, 10 Jan 2014 09:30:37 +0000

The 30-Day Squeaky Clean Eating Challenge started on Monday so to prepare last weekend I made some make ahead meals so after a long day of work I could mindlessly make dinner without have to think about it much. One of the dishes I made was Italian Meatballs, which are great for those doing a Whole30 or 21 Day Sugar Detox. The great thing about these meatballs is that I cooked them, let them cool, and prepared them for the freezer. I portioned them out into dinner sized servings so when I get home from work, I can throw the meatballs in some marinara sauce (or whatever your favorite sauce is…BBQ or Teriyaki would work great too) on the stove over medium heat and cook until the meatballs are heated through. They will be great served over zucchini noodles.

So easy!

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Pizza Spaghetti Squash Casserole

bennrobin — Wed, 20 Nov 2013 09:30:00 +0000

Pizza Spaghetti Squash Casserole Recipe

So the other day my mom shared a recipe on Facebook that was a pizza spaghetti bake that used pasta as the main ingredient. My mom usually does a good job of reducing carbs because she loves the results she gets when she leaves them out of her diet, but every once in awhile she’ll find recipes that she wants to try that are full of carbs and other non-real food ingredients. Since it’s my mother I don’t want to come off as overbearing and fanatical about not eating grains, etc. so I just left her a lovely comment saying I could make a delicious version without the pasta!

One of my favorite substitutes for pasta is spaghetti squash and I knew it would be perfect in this dish. Maybe it was because I hadn’t had pizza in awhile, but that was one of the best dinners I’ve had all year. Even my fiance, who hates spaghetti squash, loved it. I was so glad a had a few meals worth of leftovers!

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Sausage Stuffed Acorn Squash a Guest Post by The Rising Spoon

bennrobin — Wed, 16 Oct 2013 09:30:41 +0000

Over the next few months I will be busy working on my next eCookbook, which is scheduled to be out in December 2013. While I’m focused on the new cookbook I didn’t want to leaving you without your fix of low carb and paleo recipes, so I reached out to some of my favorite bloggers to share some delicious recipes with the readers of Living Low Carb…One Day at a Time. Today’s guest post is a fun sausage stuffed acorn squash from Elaina of The Rising Spoon. Please head over to The Rising Spoon and check out Elaina’s blog and don’t forget to follow The Rising Spoon on Facebook and Twitter.

Every autumn when folks clamor over pumpkin and apple recipes, I laugh to myself and proceed to enjoy my favorite and much underappreciated fall bountyacorn squash. This beautiful orange and green winter squash is generally smaller than the popular butternut variety, easier to cut through and takes less time to bake. Another bonus? The interior is slightly larger, which makes it perfect for stuffing with aromatics, seasonings, proteins and vegetables. Trust me when I say having one of two of these around will help you make dinner in a pinch. You can fill it with a myriad of pantry, fridge or freezer staples. So far I’ve tried four variations, all with happy results. And when it seems like everyone around you is gobbling up carbheavy cool weather dishes, stuffed acorn squash provides a light, yet filling respite.

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Smoky Citrus Pulled Pork

Karen Sorenson — Mon, 19 Aug 2013 09:30:36 +0000

One of our favorite meals to make is pulled pork in the slow cooker. It’s so easy to throw all of the ingredients into the slow cooker and come back 12 hours later to tender and juicy pulled pork. I definitely recommend a bone-in Boston butt to help maintain the juiciness of the pork. Also, the combination of the sea salt and bacon create a delicious smoky flavor without having to buy an expensive smoker. I like to play around with the flavor combinations, but our favorite is adding the citrus juices. We usually end up making this three or four times a month…definitely a house favorite!

What flavors would you add?

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Chocolate and Bacon Candies (Low Carb and Paleo Friendly)

Karen Sorenson — Fri, 26 Jul 2013 09:30:24 +0000

I recently polled the Living Low Carb…One Day at a Time Facebook fans and asked “What’s better than bacon?” There were a ton of responses, but the most common answer was chocolate. I admit to loving chocolate just as much, if not more than bacon. To my surprise, a few followers suggested that the combination of bacon and chocolate is out of this world. I myself had never tried this “classic” low carb and paleo combination so I knew I had to give it a try. I ended up creating a delicious chocolate and bacon candy. The sweetness of the chocolate pairs nicely with the saltiness of the bacon. Sweet and salty makes a great combination!

So now I ask you, What’s better than bacon AND chocolate?

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