Instant Pot Pulled Pork

4 lbs pork loin or pork butt
1 tsp ground cumin
salt and pepper to taste
1 tsp dried oregano
juice of half a lime
2 C chicken or vegetable broth
1 onion, cut in half
1 orange, cut in half
3 bay leaves

Combine cumin, salt, pepper, oregano, lemon juice and broth. Place pork in the instant pot, pour the broth mixture over it and add the bay leaves. Place onion halves and orange halves on top. Set to manual for 45 minutes.

When the time is up, let the steam naturally release for 15 minutes, then open the release to allow the rest of the pressure out. Place pork into a bowl and shred with forks or a mixer.

Meanwhile, put the instant pot on saute mode and let the liquid simmer until it reduces to 1 cup. Pour the liquid over the pork.

Coconut Concentrate

4 cups dried coconut, finely shredded
1 T coconut oil
1/2 tsp. salt
1 T Honey

Process in blender on high speed until creamy. Store at room temperature.

Fay's Poppers

2 pounds of ground beef (or a combination of beef, chicken, turkey, bison and/or venison)
2 C shredded carrots
2 C shredded zucchini
2 C shredded sweet potato
2 tsp. salt
6 cloves garlic
9 green onions
6 T coconut oil
6 T coconut flour
1 tsp. turmeric
2 tsp. ginger
6 T coconut aminos

Preheat oven to 400 degrees.

Mix everything together and form into meat balls.

Place meat balls on a broiler pan to let the juices drain as they cook.

Bake at 400 degrees for 30 minutes.

Cheesy Chicken Zoodles

Earlier this week, my sister Barbara and I attended the Opening Day of the Houston Livestock Show and Rodeo. Kacey Musgraves gave a concert afterward, and although we had to walk through a little rain we had a lot of fun!


When Barbara and I first arrived at the HLSR grounds, we took a quick tour through the exhibit hall. We got a hydro-massage, which felt terrific!

Then we watched a demonstration of some pretty little textured plates. When we saw all the things that could be grated on those little plates, we knew we needed some of our own! These can be used to grate hard cheeses, chocolate, ginger, nutmeg, and for my lunch today - garlic.

The weather in Houston has been rainy all week, so today I thought something warm and creamy sounded good for lunch.  I have seen other versions of this recipe on the internet, but this is how I adapted it and made it my own:





First, I unwrapped a triangle of Laughing Cow Light Swiss Cheese and placed it in a glass bowl with a little almond milk. This needs to be warmed up, so you could do it in the microwave or like me, put the bowl on top of the warm toaster oven.













Next I preheated my cast iron skillet over medium heat while I sliced up some onion and grated a clove of garlic on my new grate plate. (It worked grate!) When the skillet was hot, I sprayed a little cooking spray on the surface and sauted my onion and garlic together for a few minutes.

While that was going on, I spiralized one zucchini.

Then I added the zucchini to the skillet with some Trader Joe's Everything But The Bagel Seasoning.

As the zucchini noodles cook they release moisture and soften into a very nice noodly texture. Cook this for a few minutes, until the noodles are as done as you like them.

Then I added in my softened Laughing Cow Cheese and Almond milk mixture and stirred it around until the cheese looked to be evenly distributed. 

Finally, I stirred in one serving of shredded chicken and let it all heat up together.

When I put everything into the 2 cup glass bowl, you can see that it made a generous amount.

I wish you could smell the yumminess in here right now!

Delicious. I'm sure Kacey would approve.