This is a Whole 30 inspired recipe that I altered using my recipe for the potato buns and implementing nutritious bone broth into the pork.  Read more about Whole 30 by clicking here. 

Ingredients: 
For The Pork:
1 Medium Sweet Onion, cubed
4 Large Carrots, cut into small chunks
2 Lb. Boneless Pork Roast
1 C. Homemade Bone Broth
BBQ Sauce (I use Nature's Hollow Hickory Maple, see my review here)


For The "Buns":
1 large sweet potato, very round and thick
Organic olive oil
Sea Salt
Garlic Powder


Directions:
For The Pork:
Place cut up vegetables and bone broth in bottom of crock pot.  Cut twine from pork roast and place on top of vegetables in broth.  Sprinkle generously with sea salt and garlic powder.  Set to Low and cook for 8 hours.  Longer if you have a larger roast.  Once cooked, place on cutting board and using two forks, shred finely and add to a bowl with desired amount of BBQ sauce. 

For The "Buns": 
Pre-heat oven to 425 degrees.  Wash and peel sweet potato.  Using a large knife, cut potato into 1/4" rounds.  Place on parchment lined cookie sheet and brush with olive oil.  Top with sea salt, garlic powder and any additional spices or herbs of your choosing.  Black pepper works great as well.  Flip each slice and do the same on the opposite side.  Cook for 35 minutes or until crispy and golden. 


Assemble your sliders, top with lettuce and extra sauce.  Serve hot with a side of fresh avocado and a chilled, summery homemade lemonade. 

On a recent wellness retreat I wanted to make a hearty and filling salad for my friend and I after an afternoon by the pool.  I adore cobb salads tossed with fresh olive oil but didn't have any turkey breast on hand at the resort so I came up with this "no gobbler cobb".  It was a hit! The cool fresh tomatoes make it the perfect summer lunch dish!

Ingredients:
4 C. Crisp organic romaine or butter lettuce
8 Organic cherry tomatoes
4 Organic eggs, hard boiled
4 Pieces of nitrate free pork bacon
1 Medium sized avocado
Olive oil and sea salt 


Prep:
Split lettuce into two bowl, 2 C. each.  slice cherry tomatoes in half and toss in.  Cut up hard boiled eggs and add with crumbled bacon and cubed avocado.  Toss with olive oil and sea salt and serve.