Tag Archives: Recipes

BBQ Shredded Pork and Tater Tot Casserole

I have been obsessing a bit lately on how easy a tater tot casserole is to put together and the endless possibilities. It seems tater tots delight the young and old alike based on how my family’s eyes light up when I put this one on the table. A BBQ pork tater tot casserole is a delicious and comforting dish that combines the savory flavors of barbecue pork with the crispy texture of tater tots, all baked together in a casserole.

Who doesn’t like shredded barbecued pork? The BBQ sauce adds a sweet and tangy flavor that complements the savory pork. There is also a layer of creamy refried beans before the tater tots, and it’s all topped with good aged cheddar cheese and takes only 30 minutes to bake in the oven. The contrast between the crispy tater tots and the creamy cheese makes for a satisfying texture. Another bonus is this can be made ahead and also frozen in advance. If you are looking for time saving tips, I recommend making two and freezing one for a night when you don’t have time or are too tired to cook. I’m raising my hand here. 🙂

BBQ Shredded Pork and Tater Tot Casserole

Ingredients:

1 Cooked Pork Roast, Shredded

Favorite BBQ Sauce (I used my recipe here)

10 ounces of Refried Beans (I used Thrive’s Refried Pinto Beans)

1 Cup of Chopped Green Onion

Two Tablespoons of Capers

Two Large Jarred Roasted Red Peppers (I used Thrive Market Organic) Diced

1 Bag of Tater Tots

10 Ounces of Shredded Aged Cheddar

Directions:

Preheat your oven to 400 degrees F. Grease a 9 x 13 glass casserole dish. Toss together the shredded pork and barbecue sauce adding enough sauce to make a nice saucy, juicy mixture.

Stir the refried beans in a bowl with a fork to loosen them up. If they are not spreadable, warm them in the microwave for one minute. Then, spread a layer of refried beans evenly over the shredded pork. Sprinkle the tangy salty capers evenly over the beans and 3/4 cup of sliced scallions.

Now, dump the frozen tater tots on top of the beans, and spread them out evenly. Top with the diced roasted red peppers, then the shredded cheddar. Bake in your preheated oven for 30 minutes. Then, when the tater tots are golden brown and the casserole is bubbly, remove it from the oven and sprinkle it with the remaining sliced green onions.

Serve! You can provide additional toppings like hot sauces and ranch. Tip: Add jalapeños or use a spicy BBQ sauce for some heat. Serve with a fresh salad, coleslaw, or roasted vegetables.

This casserole is great for family dinners, potlucks, or casual gatherings. It’s easy to prepare in advance and can be a crowd-pleaser due to its hearty and flavorful nature.

A BBQ pork tater tot casserole is a versatile and enjoyable dish that brings together familiar flavors in a comforting and satisfying way.

Happy eating!

Sam

Nourishing Winter Mediterranean Quinoa Bowls with Lemon Vinaigrette, A Symphony of Flavors

There is something about winter where our bodies intuitively crave colorful, fresh food, or is it just me? This Mediterranean Quinoa Bowl has hearty, warming quinoa and an array of colorful, flavorful fresh food and textures that will nourish you! From creamy avocado, to crunchy peppers and omega rich hemp seeds, it will make you feel satisfied and is bursting with flavor.

Winter cravings often whisper the desire for warmth and color on our plates. If you’ve ever found yourself yearning for a burst of freshness amid the chilly season, you’re not alone. Embrace the winter palette with this vibrant Mediterranean Quinoa Bowl — a symphony of hearty quinoa, succulent chicken, and an orchestra of colorful, nutrient-packed ingredients.

Picture this: a bowl brimming with fluffy quinoa, perfectly cooked chicken tenderloins, and an array of vibrant vegetables dancing in a melody of textures. From the creamy embrace of avocado to the crisp crunch of bell peppers, each bite is a celebration of flavors. As you savor the omega-rich hemp seeds, the bowl transforms into a winter feast that satisfies both the body and the soul.

Quinoa adds a comforting, healthy base to your colorful masterpiece.

Juicy chicken tenderloins are protein packed to elevate your bowl.

Creamy avocado adds a luscious richness that complements the other textures and adds healthy fat.

Bell Peppers, Cucumber, Shredded Carrot: A trio of colors and crunch, these vegetables bring freshness and vibrancy to every spoonful.

Hemp Hearts: A sprinkle of omega-rich goodness, adding a delightful nuttiness to your bowl.

Red Cabbage: Vibrant and crunchy, red cabbage not only adds color but also a boost of antioxidants.

Green Onion, Fresh Cilantro or Parsley: These herbs provide a refreshing aroma and a burst of flavor, enhancing the overall experience.

Here’s the ingredients to put together your bowls. You can have these all on hand and pre-prepared in your kitchen and refrigerator to grab and assemble quickly.

Ingredients:

Cooked Quinoa, I used sprouted and cooked mine in a small rice cooker

Cooked Chicken Tenderloins, I baked mine with olive oil, a little Djon mustard, salt and pepper whisked and brushed over them.

Avocado, sliced

Bell Peppers, chopped….any color you like

Cucumber, sliced

Shredded Carrot

Hemp Hearts (I like these)

Red Cabbage, shredded or chopped

Green Onion, sliced

Fresh Cilantro or Parsley

Lemon Vinaigrette:

3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 clove garlic, minced
1 teaspoon maple syrup (optional, for sweetness)
Salt and pepper to taste

Instructions:

In a bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, and maple syrup.
Season with salt and pepper to taste.

Assemble your bowls by placing a scoop of cooked quinoa in the center of the bowl and building the rest of the ingredients around it. Finally sprinkle with fresh herbs, hemp hearts and drizzle with the vinaigrette.

Let me know if you made this in the comments. I always love to hear from you!

Chocolate Chip Banana Muffins (Dairy and Gluten Free)

I have been joking lately that I have a house full of chimps. I have had a difficult time getting a few black spotted bananas to bake with because my family is eating them so fast. I am not sure what has caused this sudden rise in banana consumption, but I am not going to complain too loudly when bananas are being chosen. I simply have learned to hide some so they get a chance to reach that black spotted stage that makes them perfect for baking!

Grain Free Chocolate Chip Banana Muffins

Coconut Flour Chocolate Chip Banana Muffins

I have been craving a chocolate chip banana muffin, and this one fits the bill perfectly. They are simple to whip up in a food processor, have protein from six eggs, healthy fat from olive oil (they make muffins very moist!) are mostly sweetened with bananas and just a touch of honey, and sprinkled with some dairy free chocolate chips. Heavenly! Scroll down for the recipe which makes an even dozen.

Chocolate Chip Banana Muffins – Dairy Free

Chocolate Chip Banana Muffins (Dairy and Grain Free)

Preheat your oven to 350º degrees F. Line 12 muffin cups with non-stick muffin papers and set aside.

Ingredients:

6 Pastured Eggs

1/2 Cup of Coconut Flour (here)

2 Black Spotted Bananas

1/4 Cup of Olive Oil

2 Tablespoons of Honey

1 Teaspoon of Vanilla Extract

1 Teaspoon of Lemon Juice

1/2 Teaspoon of Baking Soda

1/2 Cup of Mini Chocolate Chips plus more for sprinkling (I use these dairy and gluten free ones)

Directions: In a food processor with a blade attachment, blend the eggs and banana until the banana is smooth. Add in the rest of the ingredients except the chocolate chips and blend for two minutes. Add in 1/2 cup of mini chocolate chips and pulse six times just until the chocolate chips are incorporated but not broken up. Scoop the batter into the prepared muffin cups and sprinkle with some extra chocolate chips. Bake for 20 to 25 minutes in your preheated oven until the tops spring back. Remove from the oven, and cool for five minutes before removing from the pan and cooling on a wire rack.

These keep at room temperature for three days. I only know this because I hid one, otherwise my son would have eaten them all. 🙂

Enjoy your day!

Eat Your Nutrients!

Moist and Grain Free Chocolate Chip Banana Muffins

Easter Recipes Roundup!!!

Easter is this weekend. What plans do you have? Have you been preparing for a celebration?

My daughters are on Spring break this week, and yesterday, we colored eggs, planted pansies in the garden, and visited our local bookstore. The girls are avid readers and wanted to stock up on new releases. It is so nice after Winter to see some color! Colorful eggs, flowers, and Spring pastels everywhere! I love it!

I have put together a roundup for you of recipes from the blog that would be perfect for Easter, starting with these kid favorite, Grain Free Bunny pancakes! (For the young in all of us! You know you want your pancakes in bunny shapes!) Find the recipe by clicking the link below. They are a joyful way to start your morning!

Grain Free Bunny Pancakes

For a healthy and beautiful Easter Dinner spread, I suggest a starter of Bacon Wrapped Asparagus.

Bacon Wrapped Asparagus

As a main course, make this Bacon, Tomato and Basil Spaghetti Squash Casserole with a Spring Strawberry Sugar Snap Pea Salad.

Spagehtti Squash Cass 5

Bacon, Tomato, and Basil Spaghetti Squash Casserole

Strawberry Sugar Snap Pea Spring Salad

Spring Strawberry Sugar Snap Pea Salad

For a stunning seasonal dessert, serve this gorgeous SCD Paleo Strawberry Pie with Toasted Hazelnut Vanilla Orange Ice Cream, and everyone will be thinking you are the Hostess with the Mostess!