Crockpot Pulled Pork, by Cheryl

Will have a better pic soon! This is from here

So this was the easiest recipe ever! And delicious! I don't even have to chop anything before putting it in the crockpot... just the marinated tenderloin! The recipe is from The Clean Eating Couple. I served this with Primal Kitchen's Hawaiin BBQ sauce, asparagus, and the mustard potatoes I posted a couple of months ago. Yum!

Ingredients:

2 lbs pork tenderloin

1/4 cup EVOO

1 tbsp paprika

1/2 tbsp garlic powder

1/2 tsp pepper

1/2 tsp onion powder

1/2 tsp cinnamon

1/4 tsp ground ginger

1 cup chicken stock

1/2 cup BBQ sauce

Directions:

1) In a bowl whisk together olive oil and spices. Marinate the pork and the olive oil mixture in a ziplock bag overnight. I did it for a few hours since I didn't plan ahead. 

2) Place in crockpot with 1-1.5 cups chicken stock. Cook on low for 6-8 hours. Mine was ready and tender at 6 hours. 

3) Pull the tenderloin apart with tongs or forks while still in the crockpot. 

4) Toss with your favorite BBQ sauce and enjoy!

Spicy Shrimp Egg Roll Bowl, by Cheryl

What a delicious dish this was from Paleo Running Momma! This is a great way to get in a lot protein and veggies without feeling like it's too heavy. The aioli sauce was perfect on it and the leftovers were good the next day. Yum!

Ingredients:

Spicy aioli:

1/2 cup mayo or Whole 30 mayo

2 cloves minced garlic

2 teaspoons sesame oil

1.5 tsp lemon or lime juice

3 tsps hot sauce

Shrimp stir fry:

1 lb shrimp, peeled with tails off

2 tbsp olive oil

salt and pepper

6 cups slaw mix

3 tbsp coconut aminos or soy sauce

2 tbsp sesame oil

1 tsp hot sauce

1 bunch scallions thinly sliced, white and green part separated

3 cloves garlic, minced

2 tsps minced or grated ginger

Directions:

1) Aioli: Whisk all the ingredients together. Refrigerate until use. 

2) Stir fry shrimp and veggies: Heat a pan over medium heat and add 1 tbsp olive oil. Sprinkle the shrimp with salt and pepper. 

3) Once the skillet is hot add the shrimp in a single layer. Cook, turning once or twice for about two minutes. Set aside on a plate and cover. 

4) Lower heat to medium and at 1 tbsp olive oil and the veggie mix. Cook and stir for about a minute. Then add the white part of the scallions and the minced garlic and ginger. 

5) Cook another minute then add the coconut aminos, sesame oil, and hot sauce. Stir. Lower the heat, add the shrimp back in, and stir. Remove from heat and garnish with the green onion. 

6) Serve in bowls drizzled with the aioli.