Day 3- over

Well, I wrote a whole bunch of stuff about today including a recipe and WordPress ate it. So, I’ll try again tomorrow. Have a good evening, lovelies.


Whole 30, Part Deux

Sorry, I’m going to stop making up silly titles after today.

It’s been an ok day. I took my test and did waaay better than I was expecting. I got home and cooked lunch and then immediately crashed out for 2 hours. The sugar withdrawal is getting stronger.

Breakfast: Pulled Pork, Sauteed Broccoli and Baby Greens- what whaaaat? So good.

Lunch: Italian Turkey Sausage, Zucchini, and Mushrooms, with an apple and some almond butter.

Dinner: Pulled Pork, Sauteed Cabbage, Romaine and Tomato Salad.

Snack: Frozen Fresh Pineapple.

Feeling: A little headachy and dragging a bit. My belly feels good, but I think it’ll take a while for my body to adjust to eating 3 meals a day instead of grazing. Still not hating black coffee. I do want sugar very badly. I haven’t yelled at my children or husband yet but I expect that’s gonna happen any day now.

I should probably do a quick full-disclosure here: I have a thing called Oral Allergy Syndrome. It’s real, you can look it up. Basically what it means is that there are fruits and vegetables that I can eat cooked, but not raw. And foods that I’m allergic to in every form as well. So, there won’t be a lot of elaborate raw food salads on here, simply because I can’t eat them. It’s sad, I know.

I promise, I’ll figure out how to post pictures the way I want to, because you need to see the glory of the pulled pork.

Have a wonderful evening, lovelies. Day two is ov-ah!

All hail the mighty Pulled Pork

You guys. You guys!! I made pulled pork yesterday. I’m eating it for breakfast with broccolette and baby greens and it’s so good I might have to marry it. Husband has been picking at the bits that I generously left on the pan…my son was looking at it with desire in his eyes but he was late for school so it’s safe from the Sasquatch. I really should be getting ready for school but I’m going to share the recipe reeeal quicklike because I love you guys, and I’m selfless like that. I recommend that you make it ASAP, and it’s Whole 30 compliant as there is no sugar involved.

Kay’s Bomb-Ass Pulled Pork- makes about 4# of delicious goodness

6-8# Pork Shoulder, Picnic Shoulder or Boston Butt (bone-in is preferred)


3 tsp. kosher salt

1 tsp. black pepper

2 tsp. garlic powder

2 T BBQ spice (I used BBQ 3000 from Penzey’s)

1 tsp. Ancho chili powder

Put the roast on a plate, and rub the…rub all over it. Some recipes tell you to trim the fat cap off but why? It adds a butt-ton of flavor. Make sure all surfaces are covered by the rubby goodness. Wrap the pork up and refrigerate for 8 hours (or more). I rubbed the pork yesterday before going to school at 10:30.

When you’re ready to cook, preheat your oven to 225. Line a large roasting pan or sheet tray with foil. Plop that beautiful piece of meat on there and throw it in the oven. Now, some recipes tell you to use a thermometer and let it come to a certain temp. I did not do this. Roast for 10-12 hours, or until the meat is super crusty on the outside and soft on the inside. I tested it by pushing on the top crust and my finger just kind of…sank in. Sorry, that sounds gross.

Remove the pork from the oven and immediately use two forks to shred it. Make sure you mix that lovely crusty outside in there too- that’s the best part. Allow to cool and then dress it with your favorite BBQ sauce and serve it on GF buns with homemade coleslaw, or just eat a pile of it straight up. Whatever sounds best to you- it’s incredible either way.

Hope you all had a wonderful day, lovelies!

Day the First

Well. Day One is over. And it went pretty well. Things were a little dicey around noon when I was sitting in class, trying to pay attention to genetics and heredity. I…don’t think I retained much.

Breakfast: 2 scrambled eggs, broccoli, baby greens, and leftover roasted sweet potatoes

Lunch: leftover beef/sweet potato stew with leftover Barbacoa beef and more sweet potatoes, plus baby greens (perhaps a theme?)

Dinner: Sauteed Brussels Sprouts with Onion and Pecans (recipe below), “Tandoori” Chicken with green peas

Snacks: home-dried apple rings, a fresh apple, and a small handful of toasted pecans. And tons and tons and tons of water. 2 cups of black coffee, before noon.

Feeling: Ok. A little headachy and low on patience. It was a little iffy between breakfast and lunch; I got realllly hungry and wanted to snack! But altogether upbeat and ready to face Day Two, which happens to coincide with a Medical Terminology test tomorrow at 8:30am, which I totally forgot about until, oh, 3 hours ago. 2 more practice quizzes and I’m headed to bed!

Good night, lovelies! Sweet dreams and good eats tomorrow.

Brussels Sprouts with Onions and Pecans- serves 4 (as a normal side dish; I ate 1/2 the pan to myself)

2 T Ghee or Coconut Oil

1 1/2 # Brussels Sprouts

1/2 yellow onion, diced

1/2 tsp. kosher salt

1 tsp. black pepper

1/2 cup pecan halves, roughly chopped

1. Trim bottoms of sprouts and cut in half lengthwise

2. Heat ghee or coconut oil in a large frying/saute pan over medium-high heat

3. Add onions. Cook for about 8 minutes or until soft and beginning to brown

4. Add brussels sprouts, salt, pepper, and pecans. Cook until sprouts are tender and beginning to brown and pecans are toasty

5. Serve to 4 normal people as a delicious side dish to a nice pork loin roast or grilled chicken or eat the whole pan like a woman who has given up carbs and sugar for a month and is suddenly starving all.the.time. Pretend there will be leftovers to eat at lunchtime tomorrow, knowing full well you’re going to grab some as soon as you finish your blog post.


Whole 30 starts tomorrow! *gulp*

Well folks, it’s my last night of indulgence for 30 days (or more?). I’ve already eaten Chinese food and ice cream tonight at our family game night. I’m fairly certain that more ice cream will find its way into my bowl after the littlest kid goes to bed and I’m mentally preparing myself for school after a 4 day weekend. But tomorrow! Tomorrow I start my day off right, Whole 30 style. I’ve got a feeling that there will be a whole lot of veggies and eggs for breakfast. And possibly tears, and I’m sure there’ll be a low-grade headache in there somewhere for good measure… I’ll try and post a recipe tomorrow night but my post may consist of incoherent rambling about sugar instead. Time will tell, I suppose!