Friday’s 5 Ingredients or Less: Pulled Pork (Sugar-free)


Some of the best things in life happen accidentally, and this recipe is no exception. It was the day before grocery day and all I had left was one onion, package bacon, and pork sirloin. So I pulled out my handy crockpot, plugged that sucker in, diced that onion, sliced that bacon, scored the sirloin, hit the seasonings basket, dashed a little bit of that and sprinkled a tad of this, and then prayed that it would at least be eatable come dinner time.

Fast-forward 8 hours and it was judgment time. Food was plated, family sat around the table, prayer said, and everyone took a bite. I could literally hear my heart pounding in my head. If this was an epic fail the only backup plan I had conjured up was passing the jar of peanut putter around the table and then chasing it down with ketchup or mustard, we literally had nothing but condiments left in the house. Everyone chewed and swallowed their food and then the reviews started flying across the table “Mom, this is SO GOOD!”, “Mom, you need to make this again”, “Mommy, can I have some more?”….they loved it! Even my Tween who so desperately wants to be a vegetarian and refuses to touch meat loved the pork! That dinner WIN had me grinning ear to ear. I never did tell them it was an experimental recipe and that they were my Guinea pigs, and I especially didn’t tell them that if it didn’t taste good they were going to have peanut butter and ketchup for dinner, some things are better left unsaid.

So here it is, Fridays 5 Ingredients or Less Meal: Pulled Pork……


1 yellow onion

1 package of bacon

1 pork sirloin

1 Tablespoon Wildtree Rancher Steak Rub (I have purchased organic seasons before and nothing has EVER tasted as fresh as Wildtree’s, I HIGHLY recommend their seasonings. Contact Katie and she can hook you up…. 

1 Tablespoon Wildtree Tuscan Bread Dipper Herb Blend


  1. Slice/cut up onion and place in Crockpotpork4
  2. Cut Bacon and place in Crockpotpork5
  3. Score Pork Sirloin and toss seasonings on top of sirloin, rub in if you wish.pork3pork6
  4. Place crockpot on high for 6-8 hours
  5. Pull apart pork right before eatingpork



Serve over coleslaw, in a bun, or by itself.pork8

This is officially our go-to meal for the Fall ….perfect for having everyone over to watch the game, Sunday meals with friends and family, or ya know, on those days when you just don’t’ want to cook 😉


Do you have a recipe that is 5 ingredients or less? Send it to and your recipe may be featured as Friday’s 5 Ingredients or Less!







Bacon Meatloaf with Dei Fratelli tomatoes! (Gluten Free)

There is something comforting, nostalgic, even welcoming about the aroma of bacon coming from the kitchen. I don’t know if it simply reminds me of my childhood & visits to my grandmother’s house or perhaps it is the anticipation of tasting the crispy goodness?  Either way, it stirs up nothing but pleasant and delicious memories for me. And since we have been sans cereal and I have been cutting back on grains it sure is nice to know that bacon can still be on the menu. So, I have to be honest, I totally worked backwards on this recipe. I knew I wanted bacon for dinner and I had a pound of organic ground beef that needed to be used and that was about it. Haha! My first thought was bacon wrapped meatballs but I wasn’t sure how that would go down with my fam. So I went with my second thought, Bacon Meatloaf! YUM!


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Since we are going towards a grain-free gluten-free diet I made a few adjustments to my “usual” recipe.  And it turned out AH-mazingly delicious!!  The bacon helped keep the meatloaf moist and the flavors from the crushed tomatoes, red onions, and seasonings not only satisfied all the taste buds but it left my home smelling just like grandmas!


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Bacon Meatloaf with Dei Fratelli



¼ cup-Cocunut Flour

½ -Red onion diced

½ -tablespoon Italian Seasoning

Dash of salt

1 pound organic ground beef

½ cup Dei Fratelli crushed tomatoes

½ package of bacon



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  1. Mix everything except the bacon in a bowl…I often use my hands to mix it up well…and yes, I wash my hand thoroughly first. 😉 Then place in a 9X9 oven safe dish (I used a glass one).
  2. Slice bacon in half and place over meat so that it is entirely covered bacon. Have fun with it…basket weave it, crisscross, etc.
  3. Bake at 400 degrees for 30-35 minutes
  4. Enjoy!

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I was talking to a friend the other day about this recipe and she asked if I included a hardboiled egg and I was shocked. My immediate answer was no!? Has anyone ever had meatloaf with boiled eggs down the center? If so, is it good?

Simple Mango & Black Bean Salad with a little kick!

It is FINALLY that time of year!! I feel like we have been waiting forever! Time to live outdoors! Well, not entirely but at least during the day. Time to have family, friends, and the neighbors over for cookouts! Time to bring a dish to pass at the block party and lake! Time to ooh & aah all the ladies with your culinary skills! Time to stock up on the Dei Fratelli!!

This is one of my favorite recipes, it is literally like your taste buds are transporting you to the beaches of Cabo San Lucas…you can almost feel the sand between my toes (I have been there once and the food was unbelievable, fresh, authentic, mouthwatering delicious)

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Mango & Black Bean Salad:

1 can black beans drained and rinsed

1 can of Dei Fratelli Chopped Mexican Tomatoes & Jalapenos (do NOT drain…the peppers, cilantro, onion, garlic, vinegar, and salt that is in the can will be the dressing…less work for you…thank you Dei Fratelli)


1-1/2 cups chopped Mangos (frozen or fresh)

2 Tablespoons Avocado oil

Optional: add 1 avocado sliced & mix with other ingredients

Serve with a small side dish of Greek Yogurt (taste just like sour cream) for guest to place on top

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Pour all contents into bowl and mix.

Refrigerate for a few hours before you serve, best if served cold. Don’t have a few hours? Then use frozen mangoes…I have a big bag of organic frozen mango slices for this very reason…well, they also taste amazing as a sorbet and/or smoothies)


And Enjoy!!

Cheers to many backyard gatherings this season!!

Jamerican Meatloaf Recipe


Dinner is served!! This isn’t your grandma’s meatloaf. No ma’am. This takes meatloaf to a whole new level. Say goodbye to the mundane & hello to a symphony for your taste buds. After taking his first bite my son goes, “You didn’t make this…I don’t need a lot of ketchup.” Lol! There you have it folks, so good the kids won’t be asking for ketchup…and isn’t that really what we all aspire to when it comes to cooking? Bahaha! Who wants the recipe?



Jamerican Meatloaf

Serves 4-6


2lbs ground meat (½ pork, ½ beef is a great mixture)

1 small yellow onion, small diced

1 red pepper, small diced

3 cloves minced garlic (or sub 3 tsp preminced


1 egg

1 teaspon of salt

1 teaspoon of curry

1 teaspoon of allspice

1 tablespoon of pepper

1 tablespoon of coconut aminos

2 tablespoon almond or coconut flour

Prep Directions:

1. Combine all ingredients in a large bowl. Form into a loaf shape and place in a gallon

size freezer bag. Get as much air out as possible and seal. Label.

Serving Directions:

hands on 5 minutes, hands off 4-5 hours

1. Remove from freezer and place in refrigerator to thaw overnight.

2. Line your crock pot with 2 strips of foil in the shape of a cross. Place the meatloaf in

the center. Cook on low for 4-5 hours. You can set this in the morning and then let it

go to the “keep warm” setting once cooked, until ready to serve.

3. Remove meatloaf from crockpot using the foil handles. Slice it up and enjoy!

Suggested Sides:

Roasted Carrots tossed with salt, pepper, garlic and onion powder

White rice (mix with tomato paste, butter, salt, pepper)



This is 1 of 8 meals we made at a Fill the Freezer event with other local bloggers. The workshop was sponsored by Ohio Farm Bureau, Ohio Pork Council, and Ohio Beef Council.  Huge thank you to them and the amazing ladies especially LivingIt & Dirt Road Charm who took the time, effort, and energy to organize this amazing event!!




Aamazing Steel-Cut Oatmeal Cookies

My little love bug (our 3 yr. old) is under the weather. Her allergies are flaring up and her body is trying to fight off a bug.  She had to stay home and didn’t get to see her school friends this week. We also had to change our weekend plans so now she will not be seeing a beautiful bride, she is way bummed!  So, in an effort to turn that frown upside down I decided to bake some cookies!

But not any ordinary cookies, I like to get more ‘bang for my buck’ so to speak. So, these cookies though delicious, have a little secret; they are full of healthy antioxidants, omega-3 fatty acids, fiber, and could possibly lower bad cholesterol while increasing good, (and the steel-cut oats are lower on the glycemic index…but the frosting kind of negates this point, lol!) What I really like is the fact that they help satiate the children’s appetites so they are not asking for a snack every 15 minutes.  What they like is the yummy pumpkin cinnamon and vanilla frosting that satisfies their sweet tooth.  But the best part, they don’t taste like a healthy cookie. They are moist, not dry! Try them for yourself and let me know what you think….they are the perfect afterschool snack and/or breakfast on the go!

In case you aren’t familiar with flaxseed and chia seeds I have included a few great links to help better explain the health benefits of each.

Top 10 Health Benefits of Chia Seeds

The Benefits of Flaxseed

Made with love…..

What make these cookies extra special, they were made with love.  Instead of mommy baking by her lonesome it became a shared experience, one that touched all five senses and will be treasured for always…the aroma, laughter,  the touch of their soft delicate hands as I  guided them while measuring ingredients, and the children’s smiling eyes as they tasted the warm chewy cookies fresh out of the oven.

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2  cups  coach’s ‘steel-cut’ oats  

2 Tablespoons Flaxseed

2Tablespoons Chia Seeds

3/4 cup butter  

1  ½ cup brown sugar  

1  teaspoon baking powder  

1/4 teaspoon baking soda  

1 3/4 cups whole wheat flour  

2   eggs  

2  teaspoons vanilla extract  

2  teaspoons cinnamon  

1 cup, sliced dates (or raisins, cranberries, dried fruit)

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(Preheat oven to 375)

1 Place steel-cut oats, flax seeds, and chia seeds in bowl and mix together then pour water over… just enough water to cover all ingredients. Set aside (water soaks up quickly)

2  Cream butter in mixer.

3 Add sugar, baking powder, baking soda, eggs, vanilla, and cinnamon and mix

4 Slowly mix in the flour

5 Add steel-cut oats, flaxseed, chia seed mixture and dates (or other dried fruit)

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6 Place by spoonful onto an ungreased cookie sheet.

7 Bake for 10 minutes or until edges are golden brown. Then place on cooling rack.

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¼ cup butter

½ cup pumpkin

3 ½ cups powdered sugar

2 Tablespoons vanilla

2 Tablespoons cinnamon

3-7 Tablespoons Milk


1 Mix butter, pumpkin, sugar, vanilla, cinnamon, and 3 tablespoons milk

2 Slowly add remaining milk till frosting is the right consistency.

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Do you enjoy baking with your children? Do you have a favorite baked good or recipe you make when your kiddos are feeling blue? Please share.