Super Food Salad

Ingredients:
lettuce of choice - I suggest romaine, kale, spinach
black beans - drained and well rinsed
avocado
flat leaf parsley and/or cilantro - chopped
mango - thinly sliced or chopped
quinoa cooked in low sodium chicken broth
chicken breast - pan cooked or baked with seasonings of choice (I did salt, pepper, onion/garlic powder)
*fresh jalapeño (optional) 

Assemble and enjoy with dressing of choice! Goes well with oil & vinegar or avocado cilantro

Pulled Pork Tacos with Vinegar Slaw

For the pork:
1 large pork shoulder roast
1 small can tomato paste
1 cup water
3 TBSP Worchestershire sauce
1 TBSP sugar or real maple syrup
salt, pepper, onion powder, chili powder, parsley, red pepper flakes, garlic powder, oregano

Place roast in a slow cooker, fatty side down and season heavily with salt, pepper 7& onion powder. Cook on high for 5-6 hours or until tender enough to shred with 2 forks. You dont need any liquid because the fat will render down and make it plenty moist. 

Whisk together the tomato paste, water, Worchestershire, syrup and seasonings. Add shredded pork and sauce to a pan, stir to combine and bring to a simmer. Remove from heat.

For the slaw:
1/2 head cabbage - very thinly sliced
1 large carrot - shredded
1/4 cup red wine vinegar
2 tsp sugar or real maple syrup
1  TBSP olive oil
salt & pepper

Combine in a bowl and refrigerate.

For the Aoli:
1 cup mayo
1 clove garlic - minced
1 tsp lime juice
1 1/2 tsp chipotle seasoning
1 tsp fresh chopped chives

Combine and refrigerate until ready to serve.

I assembled my pork and slaw tacos on butter fried gluten free tortillas with avocado and hot sauce.