Peanut Butter & Jelly Honey Oat Bars

Hi, I'm Lydia, and I'm addicted to Starbucks Oat Bars... I ate one every day for two weeks straight and I still couldn't get enough, so I decided to make my own -- with a Twiss(t), of course!  I chose to add dried fruit to my oat bars, because I had some on hand and I thought the pop of color would look good.  I did not expect these to taste exactly like a peanut butter and jelly sandwich; but they do, and they are divine! These bars are much healthier than ones you could ever buy at the store, which makes it easier to ignore the guilt when you mow down an entire batch by yourself.

This recipe is ridiculously easy, it doesn't even require baking at all.  I've said other recipes in this blog are easy, but this one takes the least amount of effort and time than any other recipe I've shared here -- you literally mix everything together in a giant bowl and pop them in the fridge to cool, that's it!  This recipe is also easy to tweak and switch up a bit, depending on your preference for taste.  I used dried cranberries, currants, and raisins for this recipe, but you could use any dried fruit -- try dry tropical fruit, like papaya, mango, or pineapple; or do a mixed nut version instead for extra crunch!  These can easily be made Vegan as well, simply substitute the honey for agave syrup and you are good to go!  If you're allergic to peanuts, try substituting the peanut butter for sunflower butter.  The flavor will be different, but these are easy to customize, so have some fun and play with it!

Peanut Butter & Jelly Honey Oat Bars

Yields:  15 bars

Ingredients: 

2 C rolled oats

1 C shredded coconut (*optional, if you choose to omit, increase oats by 1 C)

2 C dry fruit (I used 1 C dried cranberries, 1/2 C dried currants, and 1/2 C dried sultana raisins)

1/2 C natural peanut butter (or almond, sunflower, or cashew butter)

1/2 C honey (use agave for a Vegan-friendly option)

1/4 C coconut oil, melted; plus more for greasing

Directions:

Grease a 11 x 9" baking pan, or 8 x 8" square pan with coconut oil.  Set aside for later.

In a large mixing bowl, mix all ingredients together and blend well until all ingredients are well incorporated and mixture is thick and sticky (I suggest using a stand mixer if you have one, if not, melt the peanut butter and honey in the microwave for a few minutes to soften it before mixing).

Turn mixture out into the prepared baking pan.  Press down in an even layer until mixture reaches all edges of the pan.  Place parchment paper over top and cover with plastic wrap, refrigerate 30 minutes or longer.  Cut into squares, and enjoy!

*Tips*

These bars freeze really well.  I suggest wrapping bars in plastic wrap individually, and then putting all of them into one large freezer bag.

Try adding cinnamon, cardamom, or any other type of spice you think would go well with the flavors in these bars.  The best part of cooking and baking is making something your own and trying new things!

Sugar & Spice Nuts

As the holidays are approaching, we're all running around trying to get our last minute projects off the ground. Maybe it's picking up a few more things for stockings, or getting that wrapping done, or running to the store to pick up the last few things you need for your holiday baking. Whatever your last minute project may be, we're all in the same boat at this time of year.

If you've left your Christmas baking to the last minute, you're not alone! I've done the same thing -- there's no need to panic! Fresh baked goods should be eaten within 3-4 days after baking, so finishing them as close to Christmas is your best bet (I will add a guide to help you gauge how far in advance you should be baking your treats for optimal freshness).

There are lots of things you can make well ahead of time, so you're not stressed out trying to do everything all at once. Today, I want to share my recipe for Sugar & Spice Nuts. These bad boys are crunchy, sweet and salty, with a hint of heat from my secret ingredients. This recipe is dead easy, too, so if you're in a pinch, or your a novice baker, these nuts are a great starting point.

Sugar & Spice Nuts

Yields: 4 Cups

Ingredients:

4 cups mixed nuts (I used almonds and pecans, but any nut mixture will work)
2 cups brown sugar
1 tablespoon cinnamon
1 tablespoon paprika
1 tablespoon chili powder
pinch of salt
2 teaspoons vanilla extract
1 egg white

Directions:

Preheat oven to 375 degrees; line a rimmed baking sheet with parchment paper, set aside.

Pour mixed nuts into a large mixing bowl. Whisk together egg white and vanilla, and pour over nuts. Mix well so nuts are evenly coated.

In a separate bowl, mix brown sugar, cinnamon, paprika, chili powder, and salt; mix well to distribute the sugar and spices evenly. Pour half of the sugar mixture over the nuts, and toss to coat evenly. Pour remaining half of sugar mixture, and mix well.

Turn mixed nuts onto prepared baking sheet. Spread into a single, even layer. Bake for 40-45 minutes, stirring every 15 minutes. Remove from oven. If you test the nuts now, they will feel chewy, but they will harden up a lot as they cool down. Allow to cool completely.

Place into an air-tight container for storage, or separate into festive bags to give away as gifts. Michael's is a great place to pick up cute, decorative gift package options that won't cost you a fortune.

**Your guide to storage of baked goods and shelf life**

If you are going to freeze cookies, freeze the dough rather than baked cookies. Baked cookies stored in the freezer will lose both flavor and moisture. You can freeze cookie dough in a ball or disc (or spoon individual balls onto a baking sheet, freeze, and place frozen dough balls in a freezer bag). Cookie dough will last up to four months in the freezer. 

Once cookies are baked, ensure they are cooled completely, place in an airtight container, then follow the guide below for keep-fresh dates:

Soft cookies: 2-4 days
Hard cookies: 5-7 days 
Meringues: up to two weeks
Brownies: 3-4 days 
Pie crust (unbaked): refrigerate up to 3 days; freeze up to three months
Cake: unfrosted, and uncut cakes can keep up to a week in the freezer. Frosted, uncut cakes can be kept at room temperature for 4-5 days. 

Classic Chicken Soup

Nothing is more comforting than a steaming bowl of homemade chicken soup on a cold day.  Just the scent of chicken soup simmering on the stove is enough to make anyone's mouth water.  Since we are quickly approaching the middle of November (whaaaaat?!), now is the perfect time to whip up a big batch of this soup.

This recipe uses two whole chickens, and yields a very large batch -- it does halve easily, if you want a smaller batch or only have one chicken available.  I prefer to cook my own chicken ahead of time.  I have a fool-proof, pain-free method of cooking whole chickens in a crock pot the day before, but if you are in a time-crunch, pre-made rotisserie chicken will work just as well.

Classic Chicken Soup

Yields 12 cups

Ingredients:

2 whole, cooked chickens *preparations listed below* OR use 2 whole rotisserie chickens, bones and skin removed, meat shredded
6 stalks celery, chopped
6 carrots, peeled and chopped
2 onions, diced
4 cloves garlic, minced
12 C chicken stock (I use chicken flavor Better Than Bouillon in boiling water 1 teaspoon per 8oz or 4 tablespoons for 12 cups water)
Salt, pepper, poultry seasoning (Szeged is my favorite seasoning brand)
2 tablespoons  olive oil

Directions:

Heat a large soup pot over medium heat.  Add olive oil, onions and garlic.  Saute for 2 minutes.  Add carrots and celery, saute 5 minutes until softened.  Add shredded chicken, chicken stock, salt, pepper, and poultry seasoning.  Bring to a boil.  Lower heat, cover and simmer for 2 hours.

Add salt and pepper to taste, serve hot!

*Tips*

Thicken with cornstarch and pour over cooked egg noodles, OR add pasta while soup is simmering for Chicken Noodle Soup.

*For the chicken*

Wash and dry two whole chickens.  Cover in poultry seasoning, (use Szeged poultry seasoning or a mixture of salt, pepper, garlic powder, onion powder, sage, marjoram, etc.).  Place chickens in crock pot and cook on low for 10+ hours.  You do not need to add water, the fat from the chicken will allow enough liquid that the chicken won't burn.

Sex in a Pan

Sex in a Pan, AKA, Decadent Delight, AKA, Dessert Lasagna... there are many monikers that suit this dessert, but there is only one true way to describe this rich and delicious treat: perfection!

I grew up murdering this dessert on many occasions over the years, as it was one of my friend's mom's signature recipes (thank you, Tina Blaney).  Imagine this:  a buttery, pecan cookie layer, followed by a rich and tart cream cheese filling, followed by a layer of chocolate pudding, and then a layer of vanilla pudding, followed by a heaping pile of fresh whipped cream, and finished with shaved dark chocolate... it doesn't get any better than this, I promise you!  With just the right amount of sweetness, and just the right amount of tang to balance it out, this incredible treat will never disappoint, and it is sure to please even the most finicky of eaters.  This was my first attempt at making it myself, and I think it turned out pretty well.  I even scored a few rave reviews from some impartial taste testers.

Now, as you know, I prefer to make all my recipes from scratch; however, this recipe does call for instant pudding, so even though most of it was made from scratch, not every element was.  But you best believe that next time I make this dessert, I will be making homemade pudding!  Until then, if you want to try this dessert ASAP, you better keep reading.

Sex in a Pan

Sex in a Pan, AKA, Decadent Delight, AKA, Dessert Lasagna 
Yields: 1-15 servings (depending on how much you like to share)
Ingredients:

For the cookie layer:
1/2 C butter, softened
3 T granulated sugar
1 C all-purpose flour
1 C chopped pecans

For the cream cheese filling:
8oz plain cream cheese
3/4 C powdered sugar
1 C whipping cream

For the chocolate pudding layer:
1 package, instant chocolate pudding
2 C cold milk

For the vanilla pudding layer:
1 package, instant vanilla pudding
2 C cold milk

For the final layer:
2 C whipping cream, 2 t vanilla extract, 1 T granulated sugar
shaved dark chocolate (I used 85%)

Directions:

Preheat oven to 350 degrees.  Grease a 9x13" baking pan, set aside.

In a standard mixing bowl, mix together: softened butter, sugar, flour, and chopped pecans.  Pour into the prepared baking pan and press to evenly coat the bottom.  Bake 20 minutes; remove from oven and let cool completely.

In the mean time:  prepare both flavors of pudding, in separate bowls.  Place in the fridge for at least 5 minutes, to set the pudding.

Mix together: cream cheese, powdered sugar, and whipping cream.  Beat until mixture is light and fluffy.  Set in the fridge.

In a large mixing bowl, whip together: whipping cream, vanilla extract, and sugar until the mixture forms stiff peaks.

Once cookie layer has cooled completely:  spread cream cheese layer evenly over top of the crust.  Layer with chocolate pudding, spread to coat evenly.  Layer with vanilla pudding, spread to coat evenly.  Top with whipping cream and shaved chocolate.  Place the final product in the fridge for at least 4 hours, or overnight so it can set.

Remove from fridge and destroy with your forks and spoons until you absolutely cannot fathom eating another bite... wait 10 minutes, then go back for more.

Enjoy and Buon Appetito!

Sweet Potato, Two Ways

For most of us, January brings the resolution to eat healthier, work out more, and improve our health.  And I love that so many people get excited at the prospect of leading more healthful lives; but let's face it, eating healthy can be challenging, mostly because it can be hard to think of what to eat!  So many of us gorge ourselves on candy, junk, and baked goods over the holidays, and I am no exception to that.  We get used to giving into our every craving for sugar, excess salt, and fat.  Some of us do this for weeks in a row, and this can make it difficult to transition toward healthier eating habits, especially if you decide to go cold turkey off the junk!

Alas, have no fear!  I promise there are so many healthy recipes and delicious foods you can make that are much more valuable to your overall health and wellness than you may think.  Today, I am going to feature two completely different recipes, both of which include one common ingredient that is both healthy AND tasty:  Sweet Potato!

Sweet potatoes are an excellent source of Vitamins A (over 400% your daily recommended daily intake in one medium sized spud), C, and B6.  They are also an excellent source of potassium; and while they carry more grams of natural sugar than white potatoes, they are far more nutrient dense and have fewer calories.

There are not very many people I know who don't like sweet potatoes... in fact, I can't think of one person I know that doesn't like it.  However, any ingredient will become boring to you if you run out of ways to use it in recipes -- even if you love it!  Sweet potatoes are just as versatile as white potatoes, and you can easily create tons of recipes that are tasty, healthy, and exciting!  Below are two completely different recipes, both featuring our lovely ingredient of the week:

Sweet Potato Fritters

Everyone loves a fritter!  And these sweet potato fritters are so easy to put together, it really doesn't take much cooking, the work is really all in the prep and these bad boys are easy as eating pie (because actually baking a pie from scratch isn't as easy as the cliche makes it out to be).  This recipe can easily be doubled to make extra, and it freezes very well, whether they are cooked first or frozen raw.

Try this recipe this weekend, and make a batch for yourself.  These are delicious eaten on their own, or topped with an egg for breakfast.  Try playing around with the spices, too; it's all about having fun, and making food the way you want it to taste.  I will be making these on a weekly basis, as they are the perfect make-ahead recipe to grab and go when life gets hectic.  

Sweet Potato Fritters
Yields:  12 fritters
Ingredients:
2 C shredded sweet potatoes (about 1 1/2 to 2 large sweet potatoes, peeled and shredded with a grater)
3 scallions, diced
2 large eggs, beaten
1/4 C coconut flour
2 T manioc starch (*if you aren't restricted to a grain-free diet, substitute with corn or tapioca starch)
1 T onion powder
1 T garlic powder
1/2 t paprika
Pinch cayenne powder
Salt & pepper

Directions:

In a large bowl, using a fork, mix together shredded sweet potato and beaten eggs.

In a separate bowl, mix together coconut flour, manioc starch, onion powder, garlic powder, paprika, cayenne, and salt & pepper.  Mix well and add to the sweet potato-egg mixture.  Mix well with a fork.  Add scallions and mix to combine.

Preheat oven to 350 degrees.  Prepare a baking sheet with tin foil or cooking spray.  Spoon 2 heaping Tablespoons of the fritter mixture into your hands and shape into patties.  Place each one on the prepared baking tray, leave about 1" room between each.

Bake for 10-15 minutes, flipping once.  They are ready when edges are crisp and center is stiff.  Remove from oven, let stand at least five minutes before consuming.  Top with cilantro, a spritz of fresh lime juice, and a few drops of hot sauce to really punch these babies up!

*Tip:  Alternative to baking, you can heat oil in a pan over medium-high heat.  Fry in heated oil for about 3-4 minutes per side, until edges are crisp and center is stiff.

****************************************************************************

Sweet Potato-Butternut Squash Curry Soup

One of my favorite things about Winter is SOUP.  If I started listing all the different kinds of soup, I would be writing for days... weeks even.  If you think sweet potato on its own is versatile, just look at a few soup recipes and tell me you couldn't find one you don't like:  Cream of Mushroom, Classic Chicken Noodle, Vegetable Minestrone... these classics are what most people think of when they hear the word, soup.  I love all of those, and there are still thousands of other soups ringing in my ears... but this recipe is all about our feature ingredient:  Sweet Potato!

I decided to compliment the sweet potato with butternut squash.  Butternut squash is less sweet and less starchy, adds great color, and a beautiful nutty flavor to this already delicious soup.  Flavors of cumin, turmeric, cardamom, and coriander are brought forward, leaving you with a feeling of warmth from the inside out as you devour this beautifully fragrant soup.  It freezes beautifully and thaws quickly over low heat in a pot for easy consumption later on... that is if you can manage not to eat it all at once.

Sweet Potato-Butternut Squash Curry Soup
Yields:  12 Cups
Ingredients:
3 C sweet potato, peeled and chopped
3 C butternut squash, peeled, seeded and chopped
1 onion, diced
2.5 liters chicken stock (veggie stock would also be beautiful, for all our Veggie/Vegan friends out there)
2 cans lite coconut milk (68% less fat)
2 T curry powder
Salt & pepper

Directions:
In a large stock pot, throw in chopped sweet potato and squash, diced onion, chicken stock, curry powder, and salt & pepper.  Bring to a boil.  Reduce heat to a simmer and let simmer until potato and squash are fork tender.  Remove from heat, and blend using an immersion blender until completely smooth and free of lumps.  Add both cans of coconut milk, blend to combine.

*Tip:  try adding a peeled, cored, Granny Smith apple to this soup.  It adds a pleasant sweet, but also tart element to this already amazing soup.

Enjoy and Buon Appetito!

Why I Follow the Paleo Lifestyle and The Mediterranean Plate

I have been cooking since I was four years old.  Those were the days when I would pull out all the drawers in the kitchen so I could climb up them and watch my Mom cook for our family.  Back then, I would pull out every condiment from our fridge and mix it together with every ingredient from our spice cabinet in the pantry and pretend I was the star of my own cooking show.  Since then, I have always been passionate about food, but my relationship with food has been tumultuous over the years.  For over eight years, I have suffered from an eating disorder and it can be difficult for me to maintain a healthy balance between leading a healthy lifestyle and loving food.  I dedicated years of my life to yo-yo diets, while I battled crippling anxiety about my body image and a voracious need to reach and maintain my "ultimate goal weight", and I put myself through horrific and dangerous diets and schemes to lose as much weight as possible, as quickly as possible.  

Until a few years ago, my concern for my health was never placed above my desire to be thin and I was desperate to love food again.  My introduction to Paleo eating started by reading the book, It Starts With Food and I found many different testimonies by people who were able to improve (and often times, even cure) a myriad of varying health problems and achieve optimal health, simply through using food.  I began bi-annual cycles of The Whole 30, which I have mentioned several times in previous posts (The Whole 30 "Spaghetti" with Tomato Meat Sauce).  It did not take long before I noticed an immediate improvement in so many different areas of my life.  Aside from being able to lose weight at a healthy and maintainable rate, I noticed an increase in my energy levels and positive thinking and I noticed everything about the way food tastes, changed.  Even tap water became sweeter and tasted better.  When you stop eating sugar and processed crap, it doesn't take long before you notice how real food should taste. The pain in my spine I've had for years due to arthritis decreased, as did the excruciating stomach pain I would endure after every meal.  I found I was able to maintain a healthy body weight and feel nourished through eating real, natural, unprocessed and unrefined foods that taste delicious and nourish my body.  I stopped focusing on counting calories and was able to build up the strength to throw out my scale for good!  

It has been three years since my introduction to the Paleo lifestyle and I have been able to learn so much about food and how it works in so many ways to fuel the mind, body, and soul.  Taking the time to work with different ingredients, some more obscure than others - like psyllium husk... wtf? Or discovering that cauliflower is a magical vegetable - has opened my eyes to a whole new world of food and what it means to eat well and be healthy.  It has become my dream to be able to share it all with you!

******************************************************************************************************
Two years ago, I single-handedly cooked thirteen different recipes in a 48 hour period.

Two weeks ago, I single-handedly cooked enough food for thirteen people in an 18 hour period.

On July 7th, I was invited to audition for Master Chef Canada, season 3.  I cooked a dish comprised of five different components, which had to represent my personality and culinary philosophy.  I was given the opportunity to present my dish to a professional taster, who judged it based on Taste, Plating, Skill, and Creativity. 

When I first got the call for the chance to audition my "signature dish", I started to panic... I don't actually have a signature dish.  I have cooked thousands (literally, thousands) of different recipes over the 22 years that I have been cooking, which has given me an extremely well-rounded repertoire when it comes to being able to execute different dishes.  I can bake and I can cook, I can create menu plans and meals congruent with different dietary restrictions, like Paleo and Gluten-free, or Vegan.  There are many recipes that I have become an expert at, but I don't have just one dish to claim as my "signature dish".  But ever since I started working with Paleo recipes, one of my favorite ways to experiment is by recreating classic dishes into Paleo versions without sacrificing flavor or the essence of what makes that dish classic or comforting to us.  I decided to build my dish around that aspect, and the first thought that popped into my head was Tabouli because of its bright, bold, dynamic flavors and colors -- an honest reflection of my personality. Since Tabouli alone does not make a complete dish, I started a list of other components to add to it: Hummus, Tzatziki, Seasoned Chicken, and of course, Pita.  Deciding on the building blocks to complete my dish was easy, but then I had to actually create them, and then perfect them... 

Thankfully, I had a few weeks of preparation before my audition, and I hosted a dinner party for my friends so they could try some of my food and help me decide on what dish to make.  The decision to present the Mediterranean Plate was virtually unanimous, which was both exciting and a huge relief for me.  Top 50 in Canada will be my next stop, if I made it through my audition.  I won't find out if I've made it through until mid-August, but until then, I am going to continue to work on experimenting with food to create new and exciting recipes - and YOU should, too!

The Mediterranean Plate

Tabouli - the inspiration for my dish! Bright, bold, dynamic flavors and colors from beautiful, fresh ingredients:

Ingredients:
2 bunches parsley (I used Italian & Flat leaf)
1 head cauliflower, stemmed and roughly chopped
1 bunch mint
1 cucumber
1 punnet of grape tomatoes
1 red onion
4 cloves garlic, minced
3 lemons, juiced
2 T olive oil
salt & pepper

Directions:
In a large pot, par-steam chopped cauliflower until tender-crisp (about 5 minutes). Let cool completely, then mince; place into a large salad bowl, and set aside.

Cut the stems off the parsley and mint, and slice into small pieces.  Slicing, rather than chopping will keep the parsley from bruising.  Add to the salad bowl along with cauliflower.

Chop cucumber and red onion to a Brunoise (1/8" cubes).  Add to salad bowl with parsley, mint, and cauliflower.  Slice grape tomatoes into quarters, add tomato and minced garlic to the parsley mixture; toss everything well to evenly distribute the ingredients.

In a small bowl, whisk lemon juice, olive oil, salt & pepper.  Pour over salad mixture and toss well, ensuring the mixture is well dressed.  Cover with saran wrap and refrigerate. 

*Tips* Tabouli is best served when dressed 1 hour prior to consuming.

Hummus - the first building block to complete my dish; complimentary flavors and outstanding color from reduced beet juice:

Ingredients:
1 head cauliflower, chopped
1/4 C beet puree or beet juice**
6 heaping T tahini
1/2 head garlic, minced
2 lemons, juiced & zested
1 T olive oil
salt & pepper

Directions:
Juice beets in a juicer. In a small sauce pan, reduce beet juice to 1/2.  Set aside and let cool completely.  OR cover beets in tin foil and roast at 400 degrees for 1 hour.  Let cool, remove skin, chop into quarters and puree in a food processor until absolutely smooth.

In a large pot, boil chopped cauliflower until fork tender.  Blend in a food processor or blender until completely smooth - you do not want any chunks of cauliflower in this recipe.  The point is to get the correct consistency of hummus!

In the food processor, add cauliflower puree; beet puree/juice; tahini; minced garlic; lemon juice and zest; olive oil; and salt & pepper.  Blend until ingredients are well combined, mixture is bright pink and ingredients are well incorporated. 

*Tips* Let stand 1+ hour for flavors to develop.

Tzatziki - one of my all-time favorite condiments, which adds a bright contrasting flavor to the other components of this dish:

Ingredients:
1 batch homemade mayo - see recipe below
1 long English cucumber, peeled, seeded, grated
3-4 cloves garlic
2 T lemon juice
hefty handful of fresh dill
salt & pepper. 

Directions:

Mayo: 2 egg yolks (room temperature!); 2 T lemon juice; 2 T white vinegar; 1 t Dijon mustard; 1/2 t salt; 1/4 t pepper; 1 1/2 C light olive oil.  

Add yolks, lemon juice, vinegar, Dijon, salt, pepper, and olive oil to a jar, blend with an immersion blender for 1-2 minutes until well combined and mayo has emulsified.

Place shredded cucumber in a medium bowl, sprinkle with salt and let stand a few minutes.  Then squeeze as much moisture from shredded cucumber as possible, then pat with paper towel or cheesecloth until it's as dry as possible.

Add cucumber, garlic, lemon juice, dill, salt & pepper to mayo.  Mix well and set aside in the fridge for 1+ hour to let the flavor develop.

Chicken - classic protein component, and one of the easiest, but most flavorful chicken recipes I have:

Ingredients:
1/4 C poultry seasoning (mix of dried sage, marjoram, rosemary, thyme, nutmeg, garlic powder, onion powder, black pepper, and salt)
2 T lemon juice
2 T olive oil
Chicken breast, boneless and skinless

Directions:
Preheat oven to 400 degrees.  

In a small bowl, mix poultry seasoning with lemon juice and olive oil.  

Spread seasoning paste all over chicken and bake 18-20 minutes, until chicken is cooked and juices run clear.  Let rest 5-10 minutes, then slice into strips.

Pita - classic starch component, but of course, with a twist:

Ingredients:
1/2 C coconut flour
2 T psyllium husk 
1/4 C coconut oil
1 C hot water
2 pinches salt
1/2 t cumin
1/4 t cayenne

Directions:
In a mixing bowl, add dry ingredients and mix 1 minute until well incorporated. Add coconut oil and mix 1 minute.  

Heat water to just under a boil, add to stand mixer and blend until well incorporated and mixture begins to form a ball.  Turn onto saran wrap, form a ball and let rest 5-10 minutes.

Slice into quarters.  Form into balls and turn onto lightly floured surface.  Roll out into 1/8" thick rounds and slice into halves.

Heat a cast iron skillet over medium heat.  When pan is hot, add pitas and fry 3-4 minutes on each side, until cooked through.

*Tips* Psyllium husk is a form of fibre derived from the Plantago ovata plant, specifically from the husks of the plant's seed.  Psyllium husk acts as a replacement for gluten in baked goods - such as breads, pizza dough, rolls, and pasta - which rely on the protein in gluten to create structure.  You should be able to find it at your local health food store. 

Enjoy and Buon Appetito!

Classic Pulled Pork

Few things remind me of Summer quite like BBQ. I was walking down my street the other day and could smell my neighbors BBQ-ing in their back yards. I was practically drooling by the time I got home, so I just had to make my Classic Pulled Pork so I could give in to my cravings.

I've posted a recipe for Pulled Pork before, but this recipe has since become by go-to. It's just as simple in its execution, but it is far tastier than my previous version. Try both and see which one you prefer! What I love about this version is that it is lighter, less sweet, and has more flavor. It's smoky with a hint of heat from the seasoning, with a little bit of sweetness from the BBQ sauce I used to dress it. I paired my lettuce wraps with a simple, dead easy coleslaw, as a perfect & classic accompaniment.

My favorite part of this recipe is how effortless it is. The only effort you will have to put in is the patience you'll need while it cooks in your slow cooker. Screw fork tender, this recipe falls apart with a spoon! Try it and see for yourself that it is truly easy, and also delicious.

Classic Pulled Pork

Yields: 4-6 servings

Ingredients:

Pulled Pork: 
4lb Pork shoulder roast
1/3 C liquid smoke (I used Hickory, you can find liquid smoke at any grocery store, usually down the condiment aisle)
Spicy pepper medley seasoning (you can use any ol' steak seasoning or Montreal Smoked Spice would be a great one to try)
Cayenne pepper *optional*

Butter lettuce

Pulled pork fixin's: BBQ sauce (I used Organic Dad's Best BBQ sauce from the health food aisle at Safeway, it was delicious!), ketchup, mustard, hot sauce, sliced onion, etc. Get creative and try something new!

Quick Coleslaw:
1 bag coleslaw mix (shredded: red cabbage, green cabbage, carrots)
1/4 C mayonnaise
1/2 lemon, squeezed
1/4 t yellow mustard
1/2 t black pepper
1/2 t salt
1/2 t garlic powder
2 t agave syrup (or honey)

Directions:

Rinse pork shoulder and pat dry with paper towel. Place the roast in your slow cooker, pour liquid smoke over top. Season with pepper medley/spice mix and cayenne. Cook on HIGH for four hours, then cook on LOW for 8+ hours. Shred pork with forks and cook on HIGH again for an hour or so to reincorporate the liquid.

While your pulled pork is simmering, in a small mixing bowl: add mayo, lemon juice, mustard, black pepper, salt, garlic powder, and agave/honey. Whisk well until ingredients are incorporated and dressing is smooth. Toss together with coleslaw veggies.

Assemble your lettuce wraps however which way you like them. Keep in mind, these will be extremely messy, so make sure you stock up on napkins!

*Tips*

Feel free to use a different kind of lettuce for these wraps. I like Butter Lettuce because of the width and mild flavor of the leaves. Romaine would be sturdier, however, I usually just eat this right out of a bowl with my condiments and coleslaw on top.

Enjoy and Buon Appetito!