Tag Archives: Paleo

Slow Cooker Kalua Pork

slow cooker kalua pork

Today’s message is: “fake it ’til you make it.”

I’ve never been to a Hawaiian luau, and I’ve never seen nor enjoyed any bit of a whole pig smoked in a sand pit, but I made this kalua pork in my slow cooker yesterday and shamelessly admit to having firsts, seconds, and an extra bite or two as I wrapped up leftovers. Is this recipe authentic? No. Is it tasty. YES.

slow cooker kalua pork

Kalua pork is traditionally smoked in a sand pit with sea salt, banana leaves, and koa wood. When you don’t have the luxury of a sand pit, a slow cooker and a little natural liquid smoke can be a girl’s best friend. Simply toss three ingredients in a slow cooker before work (pork roast, Hawaiian sea salt, and liquid smoke), and by evening you’ll be saying mahalo to yourself for making such a smart, delicious decision.

slow cooker kalua pork

I was way lazy with this dinner, so I just paired the pork with sautéed bell peppers, a little quinoa, and some gluten-free soy sauce, which was perfect. Next time I make it (which will probably be sooner than I’d like to admit) I’d like to be more ambitious and try my hand at a pineapple quinoa “fried rice” to go along with it.

You can always slow cook the pork overnight too. In fact, the longer you cook it, the juicier and better it’ll taste. I’m going to use my leftovers by scrambling the shredded meat with eggs and veggies for weekend brunch.

Now go make this!


  • 2-3 lb pork shoulder or butt roast, fat removed
  • 1 tbsp liquid smoke, hickory flavored
  • 2 tsp Hawaiian Sea salt


FYI, I just kinda eyeballed it with measurements. Wash and pat dry the pork, and place it in the slow cooker. Pierce the pork with a fork (that’s a funny thing to say), sprinkle with salt, and pour the liquid smoke evenly over the roast.

Close your slow cooker, and set the time for anywhere from 8-12 hours on low. When done cooking, shred with a fork and ENJOY!


Paleo Zucchini Lasagne

Paleo Zucchini Lasagna

Michel and I both had office closures on Friday. He had to pay a visit to the DMV, so I had an extra staycation day to myself. I cleaned my apartment, ran errands, caught up on my writing and went on an afternoon run around the lake.

It was dark and overcast all day, so by the time I got home, all I wanted to do was take a hot shower, turn on one of my favorite podcasts and make something warm and hearty for dinner. I also wanted to make something that Michel would enjoy after a 4-hour DMV trip (no joke). Italian is his favorite, so lasagne it was!

I’ve made a couple gluten-free variations of a zucchini “noodle” lasagne, but this was the first time I adapted my recipe to make it paleo too. And it was sooooo good. Yes, even without the cheese!


  • 5 medium zucchinis
  • 1 lb spicy Italian sausage
  • 1/2 lb grass fed ground beef
  • 4 cloves crushed garlic
  • 1 onion, diced
  • 1 small red bell pepper, diced
  • 2 tbsp oregano
  • 2 tbsp dried basil
  • 1 tsp red cayenne pepper
  • 1 (28 oz) can crushed tomatoes
  • 1 cup tomato paste
  • salt and pepper to taste


  1. Preheat oven to 350°F. Grease an 8×8 casserole dish. (I used coconut oil spray.)
  2. Cut zucchinis lengthwise into very thin slices.
  3. Place zucchini slices on a baking sheet covered in parchment paper. Pop the sheet in the oven (at 350°F) for 10 minutes to dry zucchini out and prevent a watery lasagna.
  4. In a large skillet, saute the onion and garlic until translucent – about 5 minutes.
  5. Add the red bell pepper, ground beef and crumbled sausage. Season with oregano, dried basil and cayenne pepper, and cook until brown.
  6. Add tomato ingredients and mix well. Add salt and pepper to taste.
  7. Place half of your sliced zucchini at the bottom of your 8×8 dish, then add a hearty layer of meat/sauce.
  8. Add a second layer of zucchini, and top with the remaining meat and sauce.
  9. Cover with aluminum foil, and bake for 30 minutes.
  10. Let sit for 5 minutes before serving.

I served my lasagne with a side of steamed broccoli. Asparagus or a spinach salad would be delish too.

Paleo Zucchini Lasagna in Casserole Dish

I already can’t wait to dig into the leftovers!

Paleo Zucchini Lasagna Closeup

Paleo Banana Bread Recipe

Paleo Banana Bread

I think the old lemon adage is overplayed. Instead, when life gives you mushy bananas, make banana bread.

Banana bread is a reminder that second chances exist. That you can make something sweet and satisfying out of a mushy, brownish-black pile of overripe fruit you’ve neglected  for days (and days).

I found an amazing paleo banana bread recipe from Slim Palate. I didn’t make any changes to the original recipe, and would not in the future. It was perfect, as is. (So perfect that I had to give a bunch of it away so I wouldn’t eat the whole loaf!)

AND it’s gluten free, grain free and paleo…so no regrets about indulging a bit!

Find the original recipe here.

And visit my “Made It and Loved It” Pinterest board, where I’ve cataloged my other select favorite recipes that I’ll make time and time again.