Smitten Life

Ingredients: 

1 pork shoulder 

2 T chili powder

2 T Cumin

2 T Crushed Garlic 

2 T paprika 

1 container fresh made hot salsa 

2 cups brown rice 

2 cans organic corn 

2 T sriracha 

1 green cabbage

2 cups pineapple 

1/2 cup cilantro 

1/2 jalapeno

1/4 cup lime juice 

2 cloves garlic 

1/4 cup diced onion 

1/2 cup mayo 

3-4 T sriracha 

1/4 cup lime juice 

Pulled Pork: Rub the chili powder, cumin, crushed garlic and paprika all over the pork shoulder and let sit overnight or for an hour or so. Place in slow cooker and cover with the salsa, let cook on low for 8 hours 

Spicy Corn: Place on baking sheet cover in sriracha and bake in oven for 20-30minutes at 350 degrees

Pineapple salsa: Slice up pinapple, onions, cilantro, into small pieces mix together, add in two cloves garlic and lime juice. 

 Sriracha Mayo: Combine mayo, sriracha and lime juice mix well. 

1. Cook the brown rice, chop up the cabbage, layer these two on the bottom. Place pulled pork, pineapple, and corn on top. Drizzle the mayo all over. 

I have such a weak spot for thai flavors, so I'm always looking for new ideas for some healthier recipes. Whole bowls have quickly become my go-to meal, they're quick, they're easy and they are delicious. You can decide how much of anything you want in them too! The motivation behind this bowl is salad rolls, I was craving salad rolls bu

t this was an easier option. 

Ingredients: 

2 chicken thighs, the texture works better in this dish

2 cloves garlic

1/2 cup shredded carrot

1/2 cup shredded cucumber 

1/4 finely chopped cilantro 

1/4 finely chopped mint

1/4 finely chopped basil

 1 package spinach

Directions: 

1. Chop chicken into small pieces, cook over medium heat with minced garlic and pepper. You can test it out and try to add other spices, I kept it simple in order to cover with peanut sauce after.

2. Chop up your veg

3. Cook quinoa

4. To make your bowl, layer quinoa on bottom, veg on that, cover with chicken, drizzle as much peanut sauce as you want and top it off with chopped cilantro, basil and mint. 

For peanut sauce recipe from epicurious: