Kelly, Author at The Nourishing Home

Free Class: Meal Planning Made Simple–Lunch Edition!

One of my favorite things to do besides actually cooking is to teach cooking and meal planning classes! That’s why I’m so excited that my friends at Whole Foods Market have asked me to present another class at their beautiful new store in Laguna Niguel, CA. So if you live in the Orange County, CA area, I would love to meet you in person and share some laughs and great conversation together at my upcoming meal planning class!

———————–

Image used with permission from my friend Laura at www.MOMables.com. Click on the photo to read her guest post!

Meal Planning  Made Simple–
Lunch Edition!
Wed, Sept 26 @ 10am
Whole Foods Market, Laguna Niguel
Feeding your kids wholesome homemade lunches doesn’t have to be complicated. Join us as meal planning expert Kelly Smith of The Nourishing Home shares how easy and beneficial it is to incorporate healthy lunches into a weekly meal plan. This special “lunch edition” meal planning session will teach “Mastering Meal Planning” basics, as well how to use your meal plan to create nutritious lunches in a snap. Kelly will also be sharing some of her favorite kid-friendly lunch recipes and lunch meal planning resources, such as MOMables!

To RSVP, visit The Nourishing Home on Facebook or email: [email protected].

———————–

Hope to see you there!

Joyfully Serving Him, Kelly

You Might Also Like:

The Best Soaked Granola (Gluten-Free Option)

Homemade Soaked Tortillas (GF Options)

Spelt-Thins Crackers

Southern-Style Slow-Cooked Pulled Pork (GF)

By Kelly · 25 Comments

There’s nothing like a big heaping spoonful of homemade coleslaw on a good Southern-style pulled pork sandwich! All that’s missing is a nice frosty glass of sweet tea – sweetened with honey, of course!

This super easy Southern-style BBQ pork recipe freezes great! So if you’re into the
“Cook Once, Eat Twice or More” mindset, then simply follow the recipe notes below to double this. Then place half in the freezer for an even easier and quicker future meal.

I like to use 100% pure unfiltered organic apple juice, because it adds a nice sweet undertone to the pulled pork. However, you can certainly substitute with filtered water.

Southern-Style Slow-Cooked Pulled Pork (GF)

Yield: 4-5 servings

Southern-Style Slow-Cooked Pulled Pork (GF)

Ingredients

2 lbs pork shoulder roast (also called pork butt roast, see note below)
1 medium yellow onion, thinly sliced
1/2 cup pure unfiltered organic apple juice
1 1/2 cups of your favorite barbecue sauce

Instructions

Place half of the thinly sliced onions in the bottom of a 6-quart slow cooker. Then add the pork shoulder and top with the remaining onion slices.
Pour the apple juice over the roast and onions.
Cover and cook on low approximately 6-7 hours.
When cooking time is completed, remove the meat and place on a large platter. With two forks, shred the meat, discarding any remaining fat or bones.
Strain the cooking liquid and onions into a bowl. Then rinse and wipe out the crockpot. Reserve 1/4 cup of the strained cooking liquid and discard the remaining liquid and onions.
Place the shredded pork back into the crockpot with the reserved 1/4 cup of strained cooking liquid. Add just enough barbecue sauce to well coat the pork (usually about 1 ½ cups).
Cover and continue to cook on low for approximately 1-2 hours, stirring occasionally.
Serve the pulled pork on warm gluten-free rolls with a side of homemade coleslaw and extra BBQ sauce, if desired.

Notes

Note about Pork Shoulder/Butt: Pork shoulder roast (also called pork butt) contains much more fat than pork tenderloin and also costs significantly less (bonus). The extra fat in pork shoulder leads to heightened flavor and a moister quality of meat. So please do not substitute with pork loin in this recipe, or the results will be less than satisfying.

Cook Once, Eat Twice: To get two or more meals from this recipe, I recommend purchasing a 4-pound pork shoulder roast (or two 2-pound roasts placed side-by-side in your crockpot). Then add 2 sliced onions and 1 cup of apple juice. Then cook as directed. (Be prepared that cooking time will take a bit longer with one large or two smaller roasts – usually about 8-10 hours.)

After shredding the pork, put half of the meat in a freezer-safe container and freeze for a future meal. Use the other half to complete your pulled pork meal. (If you decide to make double the pulled pork all at one time, make sure to double the reserved cooking liquid and BBQ sauce.)

The plain shredded pork can be thawed at a later date and used to make more BBQ pulled pork, or simply use it as a topping for baked sweet potatoes for a quick and delicious meal!

https://thenourishinghome.com/2012/09/southern-style-slow-cooked-pulled-pork/

Disclosure: Some of the links in this post include affiliate links, providing The Nourishing Home a small percentage of the sale at no additional cost to you. Of course, you are not obligated to use these links to make a purchase, but if you do, it helps to support this site and ministry. Thank you!

You Might Also Like:

Hearty Turkey-Veggie Crockpot Chili (GF, DF Option)

Slow Cooker Roasted Chicken (GF)

Lentils & Carrots with Swiss Chard (GF)

Meal Plan Monday: September 17–30

By Kelly · 4 Comments

FEATURED RECIPE: Happy, Happy Ice Cream Cake is one of our favorite ways to celebrate a happy occasion. (This month’s it’s my hubby’s 45th birthday!)

One of my favorite ministries is serving as the Meal Planning Contributor for The Better Mom, where I share my bi-weekly real food meal plans as a way to help inspire and encourage others. Each bi-weekly meal plan includes what’s on the menu for breakfast, lunch and dinner, as well as links to more than 40 of the delicious real food recipes featured.

Why is this called “Meal Plan Monday,” when it’s posted on Saturday?
I thought it would be nice to give you the heads-up about what’s on the menu for the week ahead. That way, you have time to take advantage of incorporating some (or all) of the meals featured, if you’d like. Remember: To view the recipe links for each of the meal plans below, please pop on over to The Better Mom.

So … without further ado … here’s what’s on the menu for the next two weeks at
The Nourishing Home: