2016 is a year of “yes, I can,” for me. When my daughter was diagnosed with her food allergies, I put up a wall, a barrier of, “I can’t” eat this type of food anymore. That was depressing. Thai peanut sauce is so yummy. And so are crunchy walnuts on a fresh pear and spinach salad. I’m challenging myself to think outside the box. Sometimes it’s easy. Sometimes it takes creativity. I’m determined to show my family how delicious the world can be by making multi-cultural meal experiences by adapting recipes to fit our lifestyle.
Tonight. Wednesday in our house means fast dinner. Mom and Dad have to be on the couch by 8pm to watch Modern Family and Blackish. It’s a tradition.
The Slow-Cooker Pork
At 7am, I took a 3# boneless pork shoulder (pork butt at Hy-Vee) and cut into 2 inch cubes.
I placed the cubes into my crock pot with one onion cut in half, a few cloves of garlic, 1 cup of water and some salt and pepper. Cook on low, 7 hours.
After 7 hours, I used a slotted spoon to remove the meat, set aside. I used 1 cup of remaining liquid and poured into a small sauce pan to make my BBQ sauce.

  1. 1/2 C ketchup
  2. 2 TBSP spicy yellow mustard
  3. 2 TBSP packed brown sugar
  4. 1/4 c sliced pickles + 2 TSP brine
  5. 2 TSP hot sauce

Combine ingredients in sauce pan with liquid and simmer med-hi beat for 5 min. It will thicken.
Shred the pork with two forks in large bowl.
Toast up some fresh buns. Top with meat and  sauce.
Thai Soynut coleslaw

  1. 1/2 C soynut butter (I.M. Healthy)
  2. 2 TBSP packed brown sugar
  3. 1/2 C plain yogurt (chobani)
  4. 2 TBSP soy sauce
  5. 1/2 TSP ground ginger
  6. 1/2 TSP cumin
  7. 1/2 TSP cayenne
  8. Salt and pepper

Mix well over low heat in sauce pan. Combine with a bag of fresh Dole precut coleslaw. Use sparingly since the recipe makes a lot! I added 2 TBSP water to think it out. Soynut butter is a tad thicker.