Yesterday was a bundle of excitement! While walking Mason to daycare I noticed a really scary looking guy in our neighborhood. Me being a worry wart, I double checked every lock in the house and even locked the door leading to the garage, which is normally left unlocked because the garage doors themselves lock. The joke was on me because when the sprinkler company shut down our system for the winter I went into the garage to open up the main sprinkler panel for him and locked myself out of our house. Luckily, I had the baby with me and had him all wrapped up in a blanket. Dum, de, dum, dum, dum!
Of course I didn’t have my key with me so Luke had to come home from work early to rescue me from my bonehead move, lol. Instead of going back to work he stayed home. Mason saw daddy working from home on his computer and just had to get in on the action. I went in there to check on them, when Mason told me, “Mom, you can’t be in here we are busy working.” Even though I got the raw end of the deal, it was one of the cutest things he has done yet!
Aside from Mason’s cuteness, I made a very delicious Autoimmune Protocol friendly meal (omit the pepper for strict diet*). For the pork, I used my slow cooker and made my apple rosemary pork. The tortillas were modified from Brittany Angell’s cookbook, “Every Last Crumb.” Brittany’s tortillas are my favorite and I mean my favorite tortillas of all time (and even when I could eat flour tortillas). They are the perfect wrap for allergy friendly diets.
In all, Luke told me it was the best AIP meal I have made to date. I really hope you try this recipe and also love.
* Per my note on pepper, Luke’s doctor has okayed peppers but told him to stay away from all other nightshades. This is just based on our experience and Luke not having a reaction to peppers. For a strict AIP diet, remove the black pepper from the recipes. It will still taste delicious.
- 3-4 lb Pulled Pork, cooked
- 2 Apples, cubed
- 3 Avocados, cubed
- 1 Lemon, juice
- 1 Onion, cubed
- 1 tsp Sea Salt
- 1/2 tsp Black Pepper
- 4 Plantains, slightly ripe (skin starting to turn yellow)
- 2 tbsp Olive Oil
- 1/4 C Water
- 1 tsp Sea Salt
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- Preheat oven to 400 degrees.
- Take off plantain skins and place all of the tortilla ingredients into a high powered blender. Start the blender on low until ingredients start to mix together. Use the paddle to push the batter down from the sides. Continue to mix until the batter is smooth.
- Place parchment paper on 4 cookie sheets. Ladle the batter into round circles on the parchment paper (about six inches in diameter) and spread out evenly with a spatula.
- Bake the first two cookie sheets in the oven for 10 minutes. Turn the tortilla onto the other side and bake for another 3-4 minutes.
- Repeat the baking process with the other two cookie sheets.
- Cube the avocado, onion and apples.
- Mix together the cubed mixture with salt, pepper and lemon juice until combined.
- Layer the pulled pork and apple guacamole on top of the tortillas.