Slow Cooker Lime Pulled Pork

What do you do when you’re sick on Cinco de Mayo but still really want tacos? Yup, make your own the next day!

I was craving carnitas and have been meaning to make a fall-off-the-bone pork shoulder in my slow cooker for a while. Unfortunately, the smallest pork shoulder I could find was over 4 lbs, so my boyfriend and I decided to invite some friends over. The pressure for me to make the perfect dinner was on since I suddenly had 6 additional mouths to feed!

Luckily, after six hours of waiting, the pulled pork turned out juicy and perfectly spiced, and I’m super excited to share if with you guys! The recipe was mainly inspired by Recipe Tin Eats’ Carnitas, so head over to her blog for any substitutions and adjustments.

Ingredients (for a 4.5 lbs pork shoulder, bone included):

  • 4.5 lbs pork shoulder
  • 1 onion, chopped
  • 1 jalapeno, chopped
  • 4 cloves garlic, minced
  • 2.25 tbsp salt
  • 1 tsp pepper
  • juice from 6 limes (should be about 3/4 cup)
  • 2 tsp chili
  • 1 tbsp dried oregano
  • 2 tsp ground cumin
  • 1 tbsp olive oil



  1. Wash and dry the pork shoulder.
  2. Rub in the salt and pepper and place in the slow cooker.
  3. Combine the chili, oregano, cumin and olive juice and rub all over the pork shoulder.
  4. Place the shoulder fat side up and pour over the chopped onion, garlic, and lime juice.
  5. Cook on high for about 9 hours, or on low for 6 hours (which I did and it turned out tremendously).
  6. Remove the pork from the slow cooker and shred with two forks (it should be so juicy that it just falls off the bone).
  7. Add some of the juice that’s still in the slow cooker (and has some of the fat in it) to a pan and heat up. Once the juice sizzles, add some of the pulled pork and brown it.
  8. Repeat until all the pork has been seared.

I served the carnitas with corn taco shells, avocado and Spanish rice. The pork is so juicy and flavorful that I didn’t need anything else! And since most of the process is passive in the slow cooker, this is not only a super tasty, but also a super easy recipe!


Quick Rosemary Roasted Potatoes

Need a quick and easy side for your dinner tonight? Look no further and make these super tasty potatoes!

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  • 1 small bag of small fingerling potatoes
  • 1/8 cup olive oil
  • 2 tbsp rosemary
  • 1 tbsp thyme
  • 1 tbsp salt

Preheat oven to 400 F. Wash the potatoes. Put into large bowl and pour oil over the potatoes. Add the rosemary, thyme and salt, and toss well. Grease a baking pan and add the potatoes (face down) to the pan. Bake in the oven for approximately 30 minutes. Enjoy!

Crock Pot Bread Pudding

Happy Hump Day from a rainy and cold New York!

Last weekend, I had a bunch of friends over to celebrate my lease renewal (without a rent hike!!) and made it into a potluck brunch. I needed something quick to make cause I didn’t have much time to prepare it the night before. I wanted something sweet and if possible something I could make in my slow cooker. I ended up finding a a great recipe for bread pudding but it included soooo much dairy. Being the adventurous person I am, I changed it a little bit and even had the chance to try out my Christmas present from my grandma: a brand new spice box! So here’s my dairy-free bread pudding recipe:



  • 1 baguette, day old, cubed
  • 1/2 cup raisins
  • 1/2 cup dairy-free chocolate chips
  • 2 cups cashew milk
  • 3 eggs
  • 1 cup brown sugar
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/2 tsp ground nutmeg
  • a pinch of salt
  • 1/2 cup earth balance, melted

Use some of the earth balance to grease your slow cooker. Add the baguette, raisins and chocolate. In a large bowl, mix the milk, eggs, sugar, cinnamon, vanilla, nutmeg, salt, and earth balance. Pour over the bread and let it sit for a few minutes. Toss the bread.

Set your slow cooker to low and cook for approximately 2.5 hours. Serve fresh (but it also tastes great a few days old)!

Avocado Turkey Burgers with Sweet Potato Fries

So it seems like my new update rate is once a month… Hey, at least I made it before April!

A couple of days ago it was date night and we decided to make some turkey burgers (I’m trying to not eat beef… Cowspiracy anybody? Seriously though, that movie scared me shitless). We are also getting our beach bodies ready, so we wanted to have a somewhat healthy alternative to fries. In the end, I was just reminded of how well turkey burgers work with sweet potato fries!!

The turkey burgers were inspired by this NYTimes recipe. Even though it says the recipe is for 4 people, the two of use manage to eat it all up (so much for the beach bodies…). We also served the sweet potato fries with cholula – I really love the combination of sweet and spicy!

My boyfriend kept on reminding me to take pictures, but I only got the uncooked foods. My apologies!


Turkey Burger

  • 1 lb ground turkey
  • 1 small red onion
  • 2 tbsp ketchup
  • 1 tbsp Worcestershire sauce
  • 1 tsp salt
  • pepper to taste
  • hamburger buns
  • tomato
  • lettuce
  • oil for frying


Cut half of the red onion into small pieces (keep the other half as a topping). Mix with the turkey, ketchup, Worcestershire sauce, salt, and pepper. Heat the oil in a frying pan and once it’s hot (you can drop some water into the pan and see if it sizzles), form the turkey mix into patties (we made 2 large and two mini ones) and cook the patties for approx. 5 minutes on each side.

While the patties are cooking, slice the remaining onion into rings, cut the avocado and tomato into thin slices, and toast the buns if desired. Serve the burgers with the onion, tomato, avocado and lettuce (we put half an avocado on each burger). Add any other condiments you’d like (a spicy mayo would work really well)!


Sweet Potato Fries

  • 1 small sweet potato per person
  • 1 tsp salt
  • 1 tbsp sugar and cinnamon mix per sweet potato
  • oil


Preheat oven to 450 F. Cut the sweet potatoes into slices (imagine fries) and toss them in a bowl with the oil (I would recommend canola oil). Add the sugar and cinnamon mix, as well as the salt to the sweet potatoes. Toss again and then spread out on baking sheets. Bake for approx. 15 minutes and then flip the fries. Bake for another 10-15 minutes and serve!

Coconut Mango Panna Cotta

Happy Sunday everyone!

Last Friday, my boyfriend and I were invited to a dinner party and we were in charge of the dessert. At first we wanted to try to make a mango chia pudding, but then we changed our mind. We stuck with the mango-theme, but tried something new: a coconut mango panna cotta, all dairy-free and, if desired, vegan!

As a heads up, this recipe does need to sit for a few hours, so we prepared it the night before. But gosh was it tasty (and it goes very well with rum, just by the way)! Plus, it’s so quick and easy to make!!



  • 2 medium, ripe mangoes, cut into pieces
  • 1 13.5 oz can of coconut milk (full fat)
  • 1/4 cup maple syrup
  • 1 tbsp coconut oil
  • 1 package of either gelatin or agar (if vegetarian/vegan, use agar)
  • extra mango and/or coconut flakes

Combine the mango, coconut milk, maple syrup and coconut oil in a blender and mix for about a minute. Pour into a pan and bring to a simmer (be careful not to let it burn!). Add the gelatin/agar and whisk for 2-3 minutes. Take it off the stove and pour it into 6-10 small containers (or, as a hack, grease a muffin pan beforehand and pour the mixture into those muffin holes). Let sit for a couple of hours (we let it sit over night) and take it out of the fridge about 30 minutes before serving (if you used the muffin pan trick, take out even earlier. Use a knife to separate the panna cotta from the pan, flip, and tap on top to release).

If you want to serve it with some decorations, fresh mango and/or coconut flakes work well! That being said, the panna cotta is tasty enough and you don’t really need to add anything.

Cinnamon-Rum Chocolate Mousse

Oh Valentine’s Day… the day of flowers, love, and chocolate!

I decided to try and make a creamy, dairy-free mousse last night and experienced with various recipes. A friend of mine recently visited Martinique and brought me back a bottle of amazing dark rum. I’m trying to cut down on my drinking (aka really only drink a beer or two on the weekends), but I can still cook with it, right? 

I forgot to take pictures because I was so busy making the rest of the dinner (I cheated last night and made a hollandaise sauce), but I loved the dessert so much that I wanted to share it!
Ingredients (serves 2-6, depending on portion size):

  • 8 ounces dairy-free dark chocolate chunks  
  • 1 small can coconut cream
  • 1 15-oz can of coconut milk
  • 2-3 tbsp dark rum (or more if you like!)
  • 1 tsp cinnamon


Melt the chocolate but don’t let it cook (I used two pans – one with water over a flame, the other inside the water bath). Slowly combine it with the coconut milk and half of the coconut cream. Add the rum and mix until slightly fluffy. Put in fridge and chill overnight. The next morning, mix the cinnamon and remaining coconut cream until it slightly resembles whipped cream. Distribute the chocolate mixture into the serving dishes and top off with the cinnamon coconut cream. Store in fridge until ready to serve!

Roasted Veggies with Avocado Dressing

Happy 2017 everyone! I may be a bit late to the game, but I am sure people are still trying to eat ~healthy~ post holidays. I sure am trying (not saying I am succeeding, but hey, it’s the thought that counts, right?)

A friend of mine (whom I hadn’t seen in ages!) came over tonight to cook dinner together and really wanted to try this Buzzfeed recipe. I am not the biggest fan of bell peppers and we forgot to buy lime juice, but I think our tweaked recipe turned out amazing. It was beautiful, tasted wonderful, and was super healthy! The original recipe says it serves 4, but my boyfriend, friend and me cleaned it all up because it was so yummy.



  • 1 butternut squash, cut into pieces
  • 1 large carrot, cut into slices
  • 1/2 lbs (about 250 grams) brussel sprouts, halved
  • dried oregano, to taste
  • salt and pepper, to taste
  • 3 tbsp olive oil
  • 1 bag of spinach

Preheat the oven to 400 F. In a large bowl, mix the squash, carrot, brussel sprouts, olive oil and spices. Mix well and pour onto a baking sheet. Roast in oven for about 40 minutes. Once down, let the vegetables cool for a few minutes and spread over a bed of spinach.


  • 1 ripe avocado
  • 1/4 cup olive oil
  • juice of 1 lemon
  • 2 cloves garlic
  • salt and pepper, to taste

Blend all of the dressing ingredients in a mixer (I used my Nutribullet) and and pour over the veggies and spinach. Enjoy!