Naturopath in Burnaby and Virtual Care Across BC | Dr. Mélanie DesChâtelets, ND

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Spicy Pineapple Pork Butt Roast

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Spicy Pineapple Pork Butt Roast

Course lunch
Cuisine Slow Cooker

Ingredients

  • 1 small yellow onion diced
  • 16- oz. fresh pineapple cut into 1” chunks
  • ¼ c. gluten-free soy sauce*
  • 2 t. rice wine vinegar
  • 1 T. honey
  • 1 T. sesame oil
  • 2-3 cloves fresh garlic minced
  • 2 t. five-spice powder
  • 1 medium red bell pepper cut into 1” chunks
  • 1 medium jalapeno pepper finely diced
  • 2 T. natural creamy peanut butter
  • 2 T. extra virgin olive oil
  • 1 4-5 lb. pork shoulder butt roast trimmed
  • Salt and black pepper to taste
  • ¼ c. fresh pineapple juice
  • 3 T. fresh cilantro chopped
  • Optional: 2 T. arrowroot

Instructions

  1. Add onion, fresh pineapple chunks, soy sauce (*can substitute coconut aminos), rice wine vinegar, honey, sesame oil, garlic, five-spice powder, bell pepper, jalapeno pepper, and peanut butter to a 5 or 6-quart slow cooker crock. Stir to combine thoroughly.
  2. Heat olive oil in a large skillet over medium-high heat. Season trimmed pork roast on all sides with salt and pepper, to taste. Add to hot skillet and sear on all sides, approximately 2-3 minutes per side. Transfer seared pork to slow cooker crock.
  3. Reduce heat to medium and deglaze skillet with fresh pineapple juice. Use a spatula to scrape up flavorful brown bits from bottom of pan. Remove from heat and pour pan juices into the slow cooker.
  4. Cover and cook over high heat for 3-4 hours or low for 6-8. When finished, stir in fresh cilantro and transfer pork and pineapple mixture to a serving platter with a slotted spoon. Cover and keep warm.
  5. Optional: If desired, create a slurry by combining 2 tablespoons arrowroot and ¼ cup of juices from the slow cooker. Transfer remaining juices from the slow cooker to a large skillet over medium-high heat and whisk in the arrowroot slurry until well combined. Cook for several minutes or until sauce is reduced and thickened.
  6. To serve, spoon warm pork and pineapple mixture over a bed of cooked brown or cilantro-lime rice. Top with the juices or thickened sauce, if desired, and enjoy!

Recipe Notes

Note to publisher: Bonus cilantro-lime rice recipe is included in this package.

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Slow Cooker Apple-Cinnamon Oats

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Slow Cooker Apple-Cinnamon Oats

Course Salad, Snack
Cuisine Slow Cooker

Ingredients

  • 1 c. steel cut oats
  • 3 c. water
  • 1 c. fresh apple cider
  • 2 medium apples cored and diced
  • 1½ T. honey preferably local
  • 1 t. ground cinnamon
  • ½ t. ground nutmeg
  • ½ t. ground allspice
  • ½ t. salt to taste

To serve:

  • 1 medium apple cored and diced
  • ½ c. pecans chopped
  • Real maple syrup

Instructions

  1. Add oats, water, cider, apples, honey, cinnamon, nutmeg, allspice, and salt to greased or lined slow cooker crock and stir to combine.
  2. Cover and cook on low for 6-8 hours. Actual cooking time will vary depending on your slow cooker, so check for doneness after 5 hours and adjust cooking time accordingly.
  3. To serve, allow to cool slightly before spooning into bowls and topping with fresh chopped apples, pecans, and some real maple syrup, if desired.

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Slow Cooker Mexican Shredded Chicken

 

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Slow Cooker Mexican Shredded Chicken

Ingredients

  • 2 lbs. boneless skinless chicken thighs
  • 2 10- oz. cans Rotel fire-roasted diced tomatoes & green chilies undrained
  • 2 15- oz. cans black beans rinsed and drained
  • 3-4 cloves garlic minced
  • 1 small jalapeno pepper finely diced
  • 1½ T. hickory-flavored liquid smoke
  • 2 t. ground cumin
  • 1 T. chili powder
  • 1 t. smoked paprika
  • 2 t. dried oregano
  • 1 t. cayenne pepper
  • Salt and black pepper to taste
  • 2 limes quartered
  • ¼ c. fresh cilantro chopped

Instructions

  1. 1. Unroll and add chicken thighs to bottom of a 5 or 6-quart slow cooker crock. Top with tomatoes, black beans, garlic, jalapeno pepper, liquid smoke, cumin, chili powder, smoked paprika, oregano, and cayenne pepper. Season with salt and black pepper, to taste. Stir to combine, making sure the chicken thighs are coated and submerged in the liquid. 

  2. 2. Cover and cook on high for 3-4 hours or low for 6-8 hours. 30 minutes before done cooking, remove lid and shred chicken while in the slow cooker with two forks. Stir to combine shredded chicken with other ingredients. Cover and cook for remaining 30 minutes to allow chicken to absorb the flavors. 

  3. 3. Remove lid and squeeze fresh lime juice into the crock. Add cilantro and stir to combine. Season with additional salt and black pepper, if desired.

  4. 4. To serve, spoon chicken mixture over plain brown rice or cilantro-lime rice. Top with cilantro-lime sauce if desired. Serve with remaining lime wedges. Enjoy!

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Quick and Easy Skillet Tri-Tip Steak

 

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Quick and Easy Skillet Tri-Tip Steak

Course dinner, lunch
Cuisine Under 30 Minutes

Ingredients

  • 2 T. extra virgin oil
  • 1 T. kosher salt
  • 1 t. freshly ground black pepper
  • 2 t. garlic powder
  • 1 T. fresh rosemary leaves finely chopped
  • 2 lbs. tri-tip steak approximately 1” thick

Instructions

  1. Heat the olive oil in a large cast iron or other heavy-duty skillet over medium-high heat.
  2. Combine the salt, pepper, garlic powder, and rosemary in a small bowl. Rub the salt mixture on all sides of the steak and place in the hot skillet. Sear steak on both sides, approximately 2 minutes per side.
  3. Reduce heat to medium and continue cooking the steaks for another 6-8 minutes, turning once to cook evenly on each side. This will yield medium-rare to medium steaks (internal temperature of 145° – 160°F). Cook for another 2-3 minutes for more well done steaks. (For thinner steaks, reduce cooking time by 3-5 minutes).
  4. Remove steaks from skillet and loosely cover. Rest for 5-10 minutes before serving. To serve, cut steaks in thin slices against the grain for more tender results.

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Fresh Fruit Salad with Honey-Yogurt Dip

 

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Fresh Fruit Salad with Honey-Yogurt Dip

Course Salad
Cuisine Under 30 Minutes

Ingredients

  • Yogurt Dip:
  • 1 c. plain full-fat Greek yogurt
  • 2 T. honey
  • 1 t. ground cinnamon

Fruit Salad:

  • 1 c. seedless green grapes * washed and halved
  • 1 c. fresh pineapple cut into chunks
  • 1 large ripe mango peeled and cut into chunks
  • ¼ c. fresh pineapple juice
  • Zest of 1 organic lime**
  • 2 T. fresh lime juice
  • 2 T. fresh mint finely chopped
  • Optional: 1 T. honey
  • 1 c. fresh strawberries hulled and cut into chunks
  • 2 large fresh kiwi peeled, halved, and sliced

Instructions

  1. Prepare yogurt dip by combining all ingredients in a medium bowl. Cover and place in refrigerator until ready to use.
  2. To assemble fruit salad, combine prepared grapes, pineapple, and mango in a large glass or other non-reactive bowl. Add pineapple juice, lime zest and juice, and mint to bowl and toss to combine.
  3. For additional sweetness, drizzle mixture with honey and gently stir to combine, if desired.
  4. Chill fruit mixture in refrigerator for at least one hour. Place prepared strawberries in a separate container to chill at the same time.
  5. Once chilled, remove fruit salad and strawberries from refrigerator and add strawberries and freshly sliced kiwi to the bowl. Gently stir to combine and serve immediately with honey-yogurt dip.