BEST Pulled Pork!


A huge shout out to for this recipe — which, I’ve had to modify to suit our food sensitivities and restrictions. But even so, this is the best stuff I’ve ever tasted and it’s so easy! Pile it on a GFCF bun and my guys go wild for it!


  • 3 tbsp paprika
  • 1 tbsp salt
  • 2 tsp black pepper
  • 1/2 cup honey
  • 1/4 cup red wine vinegar
  • 3 tbsp safflower oil
  • 1 onion, peeled and cut in half
  • About 3.5 pounds pork shoulder, cut in half


  1. In a medium sized bowl, mix together paprika, salt and pepper. Pour in the honey, vinegar and oil to form a paste.
  2. Place the onion in the bottom of the slow cooker. Lay the pork on top and pour the honey paste over the meat. It’s okay if it drips down to the bottom.
  3. Cook on LOW for 7 or 8 hours or until the meat is tender enough to be easily shredded with a fork.
  4. Serve warm on a bun or just fill a bowl with this yummy treat. If you’re lucky enough to have leftovers, refrigerate or freeze them.

green spatula

Decadent Vegan GFCF Fudge

Meal prep in our household was in jeopardy of turning into a science and a chore rather than an art and pure fun. My husband has more food allergies and intolerances than I could ever mention, and our son is GFCFSF [gluten-free, casein-free and soy-free]. Over the years, because we’ve eliminated gluten from our diets [for nearly 15 years], I’ve found that when I eat something with gluten, I pay dearly. So now I don’t tolerate gluten either. But I’m okay [so far] with casein.

To bring some enjoyment back into what we eat, of course I have to indulge in treats on a regular basis. I’m always on the lookout for mouthwatering snacks that we can all eat. Recently, I found a scrumptious recipe for vegan fudge that everyone loves! A small square served with fresh berries can’t be beat! vegan fudge!

I got this recipe from

Decadent Vegan GFCF Fudge

Gluten-, casein- and egg-free


  • 2 cups non-dairy chocolate chips [I use Enjoy Life Dark Chocolate bar because it doesn’t contain gluten, wheat, dairy, peanuts, tree nuts, eggs, soy, fish or shellfish. And believe it or not, it actually tastes good!] sub-dark-chocolate
  • ½ cup coconut cream [this is from a can—different from canned coconut milk]  coconut cream
  • ½ cup non-dairy milk [lately I’ve been using flax or hemp milk; it has a richer texture than the nut milks]  flax milk
  • Dash of salt
  • 1 tsp vanilla [do yourself an indulgent favor and replace your vanilla extract with Madagascar Bourbon Pure Vanilla Bean Paste. Oh yum! It’s is Kosher and gluten-free Certified as well as all-natural, allergen-free and GMO-free. Each jar has a 3-year shelf life, but in myPaste kitchen it’s lucky to last 3 weeks.]
  • 1 cup of chopped nuts, optional



  1. In a heavy saucepan over low heat, melt chocolate with coconut cream, non-dairy milk and salt. Remove from heat.
  2. Stir in vanilla and nuts [optional]. Spread evenly into small square pan lined with waxed paper.
  3. Chill at least 2 hours to firm the fudge.
  4. Turn fudge onto cutting board, remove the waxed paper and cut into squares. Store covered in the fridge. [Or hide it in the fridge, like I have to do.]

green spatula

GFCF Mouthwatering Meatballs — Really

I’ve taken an Our Family Eats original recipe and modified it to suit my GFCFSF family. The result is an easy-to-make, easy-to-freeze scrumptious meatball. My guys devour these, so I bake them in bulk and load up the freezer.

These meatballs are easy to make, they cook up quickly and they freeze great!

These meatballs are easy to make, they cook up quickly and they freeze great!

Serves 4-6

1 pound lean ground beef

1 large egg

1/2 cup onion, finely chopped [optional]

1/2 cup mushrooms, finely chopped

1/3 cup GFCF bread crumbs [or finely ground GFCF rice cereal works great]

3 cloves garlic, minced [or a smidge more, if you’re like me]

1 teaspoon dried oregano

1 teaspoon salt

1 tablespoon dried parsley

1. Preheat oven to 350 degrees.
2. Place all ingredients into a large mixing bowl. Mix together using your hands until well combined.
3. Roll into 1″ balls. You should have a total of 24 or 25 meatballs. Place meatballs onto a baking sheet with raised sides.
4. Bake for 20 minutes, or until center is no longer pink.
5. Serve warm.

To freeze: After cooking, let meatballs cool then place into a zip top freezer bag. When you’re ready to eat them, simply take out as many as you need and prepare in any number of ways. Simmer them in a pan of spaghetti sauce, or heat them through and serve over GF noodles or rice. Make a meatball sub with a GF hot dog roll and sauce. Or do what my guys do and just pop them in your mouth like a piece of popcorn. They’re that yummy!

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