Pineapple Agua Fresca {Honey Sweetened + Coconut Water}

During the hot summer months, my family loves to drink Agua Frescas.  These fresh waters are light + refreshing ... a perfect thirst quencher on a hot day.  Whip up a few batches and serve it at potlucks, barbecues, picnics or simply for your family to enjoy at the end of the day. 

I'm so excited to be sharing this mouth-watering recipe over at Scratch Mommy! 

This delicious Pineapple Agua Fresca is full of flavor + so refreshing, you're going to want to make it all the time!

Head over to SCRATCH MOMMY to get the full recipe for this Pineapple Agua Fresca! 

Photo Bomb by TINY LOVE ... she couldn't wait to get her hands on that pineapple. 

If you haven't visited Scratch Mommy yet, make sure to check out some of my favorite DIY posts ... DIY Sunscreen - Easy to Make (and why YOU need this recipe)!, Bye, Bye Bigs (especially mosquitoes) Effective DIY Bug Spray! + her No Fuss Breadsticks grain-free recipe.  She has an amazing Skincare Shop too!  She makes + sells awesome, organic, non-GMO body products like sunscreen, lip balm, deodorant, bug be gone spray, foundation, body butter, body lotion + more. 

This post is shared at Fat Tuesday @ Real Food Forager, Gluten-Free & DIY Tuesday @ Allergy Free Alaska, + Real Food Wednesday @ Kelly the Kitchen Kop. 

Slow Cooker Tangy Pineapple Shredded Beef

Summertime is quickly approaching! 

I love my slow cooker!  It's so helpful being able to throw something together in the morning or around lunch time and have it be ready for dinner.  Plus, as the summer heats up, I don't want to use the oven much.  Using the slow cooker is so convenient + it doesn't heat up the house! 

Warmer weather makes me crave shredded beef with LOTS of homemade BBQ sauce + yummy tacos made by my husband {he makes the best, authentic tacos with shredded meat}.  

My shredded beef recipe is so easy to make + takes very little prep time.  You won't find any processed ingredients in this recipe either ... no refined sugars or ketchup!   

SLOW COOKER TANGY PINEAPPLE SHREDDED BEEF

Sweet + savory, this tangy pineapple shredded beef will be the star attraction of many meals. 

{Affiliate links included help support this blog}

EQUIPMENT: Cutting Board, Sharp Quality Chef's Knife, Blender, Large Saucepan, Wooden Spatula, Slow Cooker 

INGREDIENTS 

• 1 grass-fed chuck roast, about 3 pounds 
• 2 tablespoons pasture butter, ghee or fat of choice {See Resources} 
• 1 medium size organic pineapple
• 1 cup unfiltered organic apple cider vinegar
• 1 cup filtered water
• 1/2 cup coconut aminos *
• 1/4 cup organic maple syrup grade B or raw honey 
• 3 fresh garlic cloves
• 1 teaspoon dried thyme
• 1 teaspoon turmeric
• 1 teaspoon unrefined sea salt {See Resources} 
• 1 astragalus root {optional}
• 1 strip of kombu {optional}

INSTRUCTIONS

1. Wash the outside of the pineapple - I like to wash mine in a vinegar-water solution.  Using a sharp chef's knife, lay the pineapple on its side and cut off the top and bottom of the fruit.  Stand the pineapple upright and cut off the outer tough skin of the pineapple.  Slice the pineapple in half.  Slice the pineapple into quarters.  Remove the inner core from the slices and cut pineapple slices into chunks.

2. Add pineapple, apple cider vinegar, coconut aminos, maple syrup or honey, garlic, thyme, turmeric + sea salt to a blender.  Blend until pureed and no pineapple chunks remain.  If needed, add 1 cup water to blender.  Set aside.  

3. Melt fat of choice in large saucepan over medium-high heat, about 1 minute until the pan is hot.  Add chuck roast to the pan and sear on each side until browned, about 3 to 5 minutes per side.  

4. Remove the chuck roast from the saucepan and place in the bottom of the slow cooker.  Leave the saucepan on the heat and add about 1 cup of the pineapple mixture to deglaze.  Use a wooden spatula to scrape up any browned bits from the bottom of the pan {there's a lot of good flavor in the browned bits}.  Pour the pan sauce over the chuck roast.  Add the 1 cup of water if you did not add it to the pineapple mixture in the blender.  The meat should be almost covered by the liquid.  Add optional strip of astragals root + kombu to the liquid.   

5. Cover slow cooker and cook on high for 5 to 6 hours {or on low for 7-8 hours}, until beef is tender and pulls apart easily. 

6. Place chuck roast on a cutting board and shred with two forks or use a quality kitchen knife and cut in a rustic chop, shredding beef while cutting.  

7. Serve with reduced tangy pineapple sauce + your favorite toppings!

Yield: 3 pounds of shredded beef. 

Serving Suggestions: The meat makes amazing tacos {especially when topped with fresh slaw or fresh salsa, cilantro + lime}, sandwiches + wraps.  It's delicious paired with mashed potatoes, celery root mash or sweet potatoes.  Super yummy with roasted veggies, a simple side salad or homemade slaw.  So good with homemade potato salad too!  

*Note: If you can't find coconut aminos, you can substitute with gluten free tamari.  

Storage: Store shredded meat in the pineapple liquid; place in an airtight container and store in the refrigerator.  Keeps well for up to 3 days in the refrigerator.  

Make a Tangy Pineapple Sauce: Add leftover pineapple-beef cooking liquid to a medium-size sauce pan.  Bring to a boil over medium-high heat.  Reduce heat and simmer for about 20 minutes or until sauce thickens and reduces in volume.   

ENJOY SLOW COOKER TANGY PINEAPPLE SHREDDED BEEF WITH ...

Sautéed Kale with Pasture Butter by Recipes to Nourish

Real Food Potato Salad by Raising Generation Nourished  

Baked Pimento Peppers w/ Cheddar Cheese by Recipes to Nourish

Classic Mashed Potatoes by Live Simply 

Roasted Broccoli w/ Meyer Lemon by Recipes to Nourish
Scalloped Potatoes by Food Your Body Will Thank You For  

Mexican Corn w/ Cilantro + Lime by Recipes to Nourish
Heirloom Tomato and Avocado Salad by Tasty Yummies  
Creamy Kale Salad w/ Cracked Pepper Polenta Croutons by With Food + Love 

Amazon links are affiliate links, prices are the same for you.  Should you decide to purchase through my blog, thank you in advance and much gratitude for supporting Recipes to Nourish.

This post is shared at Real Food Wednesday @ Kelly the Kitchen Kop. 

Pina Colada Pancakes with Vanilla Rum Syrup

Pina Colada Pancakes with Vanilla Rum Syrup

With the annual Shrove Tuesday Pancake Day feast around the corner, I've been experimenting with making my own flavor infused syrups to serve with them. When I spied the remnants of a bottle of dark rum that was unlikely to be used for anything else, I took that as my inspiration. Rum of course invokes tropical flavor thoughts, maybe because of the cold winter weather outside so I thought why not Pina Colada Pancakes? Why not indeed. They turned out incredibly delicious. No doubt they will make return appearances at weekend brunches throughout the year.

Pina Colada Pancakes with Vanilla Rum Syrup

A bit of an adult flavor combination in this delicious brunch dish but since the alcohol is completely cooked off the kids can enjoy it too; or just serve theirs with maple syrup. A great recipe for annual Pancake Day.

Prep time: 10 minutes
Cook time: 5 minutes
Total time: 15 minutes
Yield: About 18 large pancakes
Ingredients

• 2 cups flour
• 4 tsp baking powder
• ¼ tsp salt
• ¼ cup sugar sugar
• 2 cups milk
• ¼ cup sour cream
• 2 eggs
• 4 tbsp melted butter
• 2 tsp vanilla extract
• 1/2 cup unsweetened dessicated coconut
• 1 cup fresh pineapple, diced small
• VANILLA RUM SYRUP
• 3/4 cup sugar
• 2 tbsp corn syrup
• 3/4 cup water
• 1 small vanilla bean
• 1/4 cup dark rum

Cooking Directions

1. Sift together the flour, baking powder, sugar and salt.
2. Add the milk, sour cream, eggs and vanilla and whisk together until their are no lumps left.
3. Stir in the pineapple and coconut.
4. Pour by ¼ cup measures onto a heated and oiled griddle.
5. When bubbles break the surface of the pancakes flip them and cook for another 2-3 minutes or until golden brown. Serve with Vanilla Rum Syrup.
6. For the Vanilla Rum Syrup, in a small saucepan bring the water, sugar, corn syrup to a slow simmer. Split the vanilla bean in half lengthwise and scrape out the seeds, adding them to the pot along with the vanilla pod. The pod can be removed later. Let this boil for 5 minutes then add the rum and continue to cook until the mixture reaches 230 degrees F on a candy or meat thermometer.
7. Allow the syrup to cool to almost room temperature before removing the vanilla pod pieces and serving over the pancakes.

Guest Post: Pulled Pineapple Chicken w/ Cauliflower Tortillas by The Tasty Alternative

I am so thrilled to have Amber from The Tasty Alternative guest posting for The Seasonal REAL Food Blog Series.  Amber's passionate about holistic health, green living and has a wonderful blog filled with delicious, allergy friendly recipes (dairy free, gluten free, cane sugar free, peanut free and SCD friendly).  She's also one of the kindest blogger friends that I have "met" ... she's so compassionate for people and our earth, and that shines through in her work. 

Please make sure to visit The Tasty Alternative to check out Amber's fabulous blog.  And while you're there, make sure to check out some of my favorite recipes: Raw Peppermint Patties, Refreshing Tropical Coconut Ice Cream, Raw Cherry "Cheese" Cake, Lemon Garlic Gravy, Coconut Mango Spinach Smoothie, and Homemade Jojoba Shea Butter Lotion (for dry skin + eczema).

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Hello.  It's such an honor to be be guest posting today on Emily's wonderful blog.  I specifically remember when I found Recipes to Nourish.  I came upon Emily's post: Holistic Tips to Keep Your Family Healthy.  The post was so informative and well written, not to mention so inline with my holistic healing philosophy.  I was hooked.  I've since enjoyed her many nourishing and healthy recipes and other informative posts.  So thank you, Emily, for having me and sharing me with your readers today.

Today I am sharing one of my favorite dinners.  This is perfect for those of you out there following a whole food, grain free, dairy free lifestyle.  I don't know about you, but I am always on the hunt for dinner ideas.  My slow cooker is one of my most utilized kitchen appliances.  Being able to prepare something at breakfast or lunchtime that will be ready at 6:00 for dinner is beyond convenient.  And I have to share, my slow cooker really came in handy last week when I was battling a nasty sinus infection and strep throat - I made the most delicious kale chicken soup in my slow cooker that was the most perfect healing meal.  

My pineapple chicken recipe puts a fun, sweet twist on our taquieria night.  And instead of corn tortillas, I turned to my friend, Lauren, for her grain free cauliflower wraps.  I doubled the recipe and have a few slight differences in preparation, make them smaller, and use them as tortillas.  So join me today as I share a dinner recipe that is sure to please...any night of the week.

Pulled Pineapple Chicken w/ Cauliflower Tortillas 

• 2 pounds boneless skinless chicken breasts
• 1 can drained pineapple (or fresh if it's in season)
• 1 cup chopped yellow onion
• 1 cup chopped sweet red or yellow sweet peppers

     Spices

• 2 teaspoons salt
• 2 teaspoons garlic granules 
• 1 teaspoon onion granules 
• 2 teaspoons Mexican seasoning
• 1/2 teaspoon cumin
• 1 tablespoon coconut sugar

• 1 batch of cauliflower tortillas 

How To:

1.  Add the chicken to the slow cooker, then add in the onions, pineapple, and peppers.

  

2.  In a small bowl mix together all the spices and then add to the slow cooker.

3.  Mix everything together and make sure the onion/pineapple/pepper mixture is both under and on top of the chicken.

4.  Set slow cooker for 6 hours.

5.  When finished, use two forks to pull apart the chicken.  Make sure you incorporate all the liquid in the slow cooker with the chicken.  This keeps the chicken nice and moist.

  

6.  Serve your burritos/tacos with dairy free sour cream or cilantro lime sauce, black beans, fresh avocado, lettuce, tomatoes/salsa, grilled veggies, or fresh cilantro. 
  

Here are some of my other favorite taquieria inspired recipes:

Curtido: El Salvadorian Cabbage Salad 

Chicken, Mango and Black Beam Salad 

w/ Cilantro Lime Sauce 

Chicken Mole 

w/ Grilled Veggies, Mangos, and Cabbage

Raw Mexican Chocolate Ice Cream 

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If you haven't already, go connect with Amber on Facebook. 

Pineapple Sorbet Recipe (Vegan)

I was given a beautifully ripe pineapple the other day from my friend Laura.  When I asked her earlier how to tell if a pineapple is ripe, she said that it's ripe if the bottom of the pineapple is yellowish and if you can easily pull a couple of the spiky leaves out of the middle of the top.  I decided to make pineapple sorbet out of the pineapple she gave me.  I am so glad I did!  It's fantastic to say the least, and currently my favorite sorbet.  The light yellow color of the sorbet is beautiful, and it is so fresh tasting.  If you can get a pineapple on sale, it's a really affordable sorbet your family will love.

Pineapple Sorbet Recipe

1 ripe pineapple
1 cup water
1/2 cup sugar

Cut away the outer shell from the pineapple, and discard all of the woody parts. Cube the pineapple core into small squares and add them to a medium-sized pot. Add the water and sugar and heat to boiling over High heat. Reduce heat and simmer for 3 minutes. Let the mixture cool in the refrigerator for a couple of hours and then pour it into a blender and "liquify" it.  Pour the pineapple puree through a mesh strainer to strain out any pulp and fibers.  Add the strained pineapple puree to an automatic ice cream maker to make the sorbet (I run the ice cream maker for 16 minutes).  Makes 1 pint (2 cups) of sorbet.

Grilled Pineapple and Chicken Salad

This may be one of the most flavorful salads I've ever eaten. It was a big hit for dinner a few nights ago, especially with the kids who thoroughly cleaned their plates. You can't complain when getting kids to eat healthy is this easy. This one is going to make repeat appearances, I'm sure.

Serves 4

4 boneless skinless chicken breasts
½ tsp salt
½ tsp pepper
½ tsp Chinese Five Spice Powder
Juice and zest of 1 lemon
4 tbsp olive oil


Toss all the above ingredients together in a Ziploc bag and marinate for about a half hour before cooking completely on the grill. At the same time you can grill

4 slices of fresh golden pineapple

Allow the chicken to rest for 5 minutes before slicing and serving along with the grilled pineapple on a salad made from

Baby spinach
Cherry tomatoes
Strawberries
Kalamata olives
Red onion
Red pepper

Balsamic Dijon Dressing
2 tbsp Dijon mustard
1 tbsp brown sugar
¼ cup balsamic vinegar
½ cup extra virgin olive oil
Salt and pepper to season

Shake all ingredients together well in a mason jar and serve.

Pineapple Ginger Salsa

Shown here with herb roasted pork tenderloin on a bed of basmati rice, this is a very versatile salsa that goes well with grilled chicken or fish. We also serve it with pan fried cod or on it's own with baked corn tortillas for a healthy party snack. Using fresh golden pineapple is essential to the sucess of this salsa; canned just won't cut it here!

Makes about 2 cups.

1 ½ cups fresh pineapple, diced small
1 clove minced garlic
2 tbsp fresh grated ginger
Juice of one lemon
1 tbsp lemon zest, finely chopped
½ red onion diced
2 green onions chopped
1 tbsp finely chopped jalapeño pepper
1 tsp salt
½ tsp coarse ground black pepper
1 tsp ground cumin
1 tbsp brown sugar
¼ cup chopped fresh cilantro
½ red pepper diced small

Toss all ingredients together well in a glass bowl. Let stand for about 2 hours before serving, stirring occasionally.

Pineapple Upside-Down Cake

This is an old standby recipe that I've been making for many years. If you never have before, try making it with fresh golden pineapple instead of canned pineapple; the difference is worlds apart.

Cream well

1 cups sugar
½ cup butter

Add
2 eggs, one at a time, beating well after each addition
1 tsp vanilla extract

Sift together
1 ½ cups cake flour
1 tsp baking powder

Fold in the dry ingredients in three equal portions, alternately with
½ cup whole milk, in 2 equal portions. Always begin and end with dry ingredients.

In the bottom of a greased 9 inch square pan, arrange in a single layer
2 cups fresh pineapple cut in bite size pieces

Sprinkle ¼ cup raisins over the pineapple if desired.

In a small saucepan combine

4 tbsp butter
1/2 cup brown sugar

Cook to boiling. Pour evenly over the pineapple in the bottom of the baking dish.

Spoon the batter evenly over the pineapple.
Bake for approximately 30-40 minutes at 325 degrees F or until a toothpick inserted in the center comes out clean.

Tempura Pork Tenderloin Medallions with Pineapple Ginger Sauce

You can, of course use canned pineapple and pineapple juice in this recipe but it is soooooo much better if you use fresh. Golden pineapples are particularly delicious in this recipe.

Pictured with tempura butternut squash slices and brown rice.
Tempura Batter2 eggs
2 cups ice water
¼ tsp baking soda
1 ½ cups flour

Beat all together lightly with a fork leaving lumps in the batter. Batter should be quite thin. Let rest in the fridge for 10 minutes before using.

2 lbs pork tenderloin cut in medallion slices abut ¼ inch thick
Salt and pepper to season

Heat 1 inch of canola oil in a large frying pan to 325 degrees F or use an electric deep fryer. Season the pork medallions with salt and pepper, dip into the tempura batter and drop into the hot oil, turning once if necessary until evenly light golden brown. These will only take a few minutes in the fryer. Hold the cooked pieces on a wire rack in a 200 degree F oven while frying the remainder of the pork medallions. Serve with Pineapple Ginger Sauce.

Pineapple Ginger Sauce
1 ½ cups fresh pineapple
1 ½ cups pineapple juice
1 tsp freshly grated ginger root
3 tbsp apple cider vinegar
¼ cup sugar (adjust according to taste and the ripeness of the pineapple)
½ tsp cracked black pepper
½ tsp salt
¼ cup finely chopped red pepper
2 tsp corn starch
¼ cup cold water

In a medium saucepan boil together the pineapple, pineapple juice, vinegar, ginger, sugar, pepper and salt for 10 minutes. Dissolve corn starch in the water and slowly add to the sauce, stirring constantly. Add only enough of the cornstarch slurry to thicken the sauce. Cook for an additional minute. Remove from heat and stir in the red peppers.