Paleo Hoisin Sauce

Hoisin is a staple in a lot of Chinese cuisine, but is not exactly in line with the paleo diet, as it traditionally contains, legumes, soy, and gluten (and sometimes even MSG). We decided to take on this condiment and clean it up, and we’re very pleased with the results. You’ll even find a few recipes on our site that take advantage of it.

Not to mention this is super easy. Find a jar, add the ingredients, and shake it like a Polaroid picture. Done and done.

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O-M-G We’ve Moved to MD

Whoops! Even though we only started this blog two months ago, we now live in Maryland, making the name of this blog a little less appropriate… Oh well! I’ve always been a Virginia girl, so the name stays.

Anyways, the move has monopolized our time lately, but we promise to have more recipes soon!

Isn’t our new home adorbale? 🙂

Apple-Stuffed, Bacon-Wrapped Pork Loin Roast

We love meat. We love bacon. It’s just so salty and sweet and oh, so delicious (even when it isn’t perfectly crispy and even when it’s a smidgen burnt). You just can’t go wrong with bacon in my book. 🙂

Last week while Brent’s parents were in town visiting, we made a pork fried “rice” dish (using cauliflower), Health-Bent’s Orange Chicken, our Slow Cooker Chili, PaleOMG’s Honey Ginger Apple Pulled Pork, etc. One of the items that remained was a pound of pork loin roast (we had bought a 3 lb roast but only needed 2 lbs for the recipe). So, two nights ago, I set out to cook it before it went bad in our fridge.

Anyways, I was rummaging through the fridge and pantry for inspiration. I came across bacon and apples. Bingo! Ultimately, this recipe needs some tinkering. The overall flavor was good, but next time I’ll sauté the onions and use a few more spices. I’ll be sure to post the improved recipe once I’ve done it. 🙂


  • 1 1-lb pork loin roast
  • 2 small granny smith apples, cored and chopped
  • 1/2 white onion, chopped
  • 6-8 slices of bacon, uncooked
  • 4-6 cloves of garlic, crushed (just press down with the flat of a knife to crack them open)
  • salt to taste
  • pepper to taste
  • coconut oil, bacon fat, or whatever you prefer to grease the roasting pan/baking dish


  1. Preheat the oven to 350 degrees F.
  2. Season the roast with a sprinkling of salt and pepper.
  3. Cut a pocket into the center of the roast.
  4. Stuff the pocket with about half of the chopped apples, chopped onion, and crushed garlic cloves.
  5. Wrap the roast with the slices of bacon. (I wrapped four across the bottom and up the sides, and then four across the top and down the sides.)
  6. Grease the roasting pan or baking dish.
  7. Bake the roast for 30 minutes.
  8. Add the remaining apples, onion and garlic to the dish, distributing them as evenly as possible around the roast.
  9. Bake for another 30 minutes, or until the pork is cooked through.
  10. Slice, serve and enjoy!

Full disclosure: the 1 lb roast smelled a little funny and there were a few greenish spots on the fat. A lot of people I know would have just tossed the whole thing. I hate wasting food, so I salvaged it. How? Check out my post of safety tips on dealing with these kinds of things.

Safety tips (for proteins)

Be safe, but waste not! If you have protein that’s been sitting in your refrigerator a few too many days, use these quick tips* to make sure it’s safe to eat.  
  • To remove bad smells: Wash in a salt-water bath (or rub with salt and rinse) just before use.
  • To remove small amounts of slime or film: Wash in a salt-water bath (or rub with salt and rinse) just before use.

*Consider throwing out the item if a salt-water bath does not eliminate the smell or remove the slime.

  • Greenish tinted fat: Trim off beef or pork; as long as it’s just a few areas on the fat, the meat will be fine.
  • Black or green meat: If there are many spots or large portions that have turned colors, throw it away. In cases like these, trimming the bad parts and washing in salt water probably won’t be enough to protect you and your family from possible illness.

NOTE: If the meat tastes funy after using any one or more of these tips and after cooking, stop eating it and throw it out immediately. Don’t make yourself sick just to save a few pennies. It’s not worth it.

These are just a few tips brought to you by me, via my dad (a “butcher by trade”). What tips do you have for safely preparing and consuming meat? We’d love to hear from you!

Paleo-friendly Carrot Pulp Bread – Attempt 2

In case you haven’t read Attempt 1, the long story short is that it came out overly moist (yes, it’s possible, just go read that post); perhaps the better description is oily. Either way, I adjusted a few things and tried again this past weekend…

Unfortunately, this time, the bread came out too dry and crumbly. I probably should have only adjusted one or two things, not five at once. Ah well, lesson learned. Here is what I did this time. One of these days, I will get this right…

  • 1/3 cup olive oil, plus a little extra with which grease the pan
  • 2 eggs
  • 2 tablespoons maple syrup
  • 2 cups carrot pulp
  • 2 teaspoons vanilla extract
  • 1 cup coconut flour
  • 1/2 cup flaxseed meal
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon corse Kosher salt
  • 1/2 cup chopped walnuts

  1. Preheat the oven to 350 degrees F.
  2. Whisk the oil, eggs, and maple syrup together in a large bowl.
  3. Then mix in the carrot pulp into the other wet ingredients.
  4. Mix in a separate medium bowl the flaxseed meal, baking soda, cinnamon, and salt.
  5. Mix the dry ingredients into the large bowl of wet ingredients.
  6. Grease the bread pan with extra virgin olive oil (I used a pastry brush to do this).
  7. Place the bread batter into the pan and place into the oven.
  8. Bake for 40 minutes.
It is edible, but I can’t say it’s enjoyable. The bottom half of the loaf seems almost the right texture, but the top half is all crumbs; and the whole thing falls apart at the slightest touch. 
Maybe third time will be the charm? I can only hope…. 🙂

P.S. Sorry there are not pictures with this post. I had taken a few, but my iPhone needed to be reset recently and I ended up loosing the few pics I took for this recipe.

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