Just in case you didn’t believe me…

I finally figured out how to get my iPhone photos onto the Chromebook- so here’s a picture of that pulled pork that I was talking up a few days ago. I think you’ll see that I wasn’t making up how awesome it was.

Just out of the oven...

Just out of the oven…

And after the "pulling". So, so delicious.

And after the “pulling”. So, so delicious.

Believe me when I tell you that, even without BBQ sauce, this pork was one of the best things I’ve eaten in my 39 years on this planet. I even had it with veggies and eggs for breakfast the next day. I put the recipe back up under “Related Articles” in case you didn’t want to scroll back through the other posts to look for it. Gawd, I need to make this again, probably this weekend. Have a great night, lovelies!

Days 5, 6, 7

First off, I gotta say- camping this weekend was wonderful! My bestie and a bunch of her teaching colleagues did a half-marathon at Timothy Lake on Saturday, and I drove up to meet them after the race. They had packed a metric buttload of delicious, totally non-Whole 30-compliant foods that, I am proud to say, I was able to resist. I stayed within the technical guidelines for food while I was up there, although I probably “grazed” way more than I was supposed to. I’m going to count it as a win though. And, meeting all those fantastic women and seeing how much fun they were having inspired me to begin a walking program so I can do the half-marathon with them next year! I started yesterday and I feel great. I’ve tried to do a running program a few times but soon realized that my various and sundry joint issues did not make for a comfortable run. It seems that I’m better suited for walking, and I’m totally ok with that!

Sunday I got home, took a nap, went shopping with the husband for supplements and meat, and spent the rest of the evening lazing about the house. It was glorious. Mad Men was on, and then Game of Thrones which- holy moley!!! I could NOT believe that episode. It completely blew me away, and now I”m eagerly awaiting the finale- I can’t imagine how they’re going to top that episode in terms of sheer awesomeness. (Notice how I kept it spoiler-free? You’re welcome.)

Yesterday after classes I came home and cooked up some sausages and sweet potatoes, with a few pea pods from our “garden”. But! Breakfast was awesome- Turkey, Butternut Squash and Kale Patties with eggs and fresh pineapple. Recipe below (adapted from  Multiply Delicious).

I’m not going to do a breakdown of my food today; I’ve been eating really well, if not a little repetitively. I feel great though! I’m starting to get that energy rush; this morning not so much as I was up really late with sinus allergies. But I’ve had a little coffee so I’m ready to tackle the world! Have a wonderful day, lovelies! I’m going to Tryon Creek State Park for a 2.7 mile walk with the pup today, so hopefully I can post some pics of that later.

Turkey, Butternut Squash, and Kale Patties- makes 6-8 patties, depending on size *NOTE: You must refrigerate the mixture for at least 4 hours before you fry it up into patties!*

8 oz. peeled  butternut squash or sweet potato, cut into very small cubes

2 scallions, chopped finely

3 cups kale, chopped finely (I used my food processor and it worked out great)

1.5# ground turkey

1 egg

1/4 cup almond flour

1/4 tsp. ground rosemary

1/2 tsp. black pepper

1/4 tsp. garlic powder (NOT garlic salt) or 1 clove fresh garlic, minced

1 tsp. kosher salt

1 T. ghee, lard, coconut oil, etc. for sauteeing veggies

1. Heat fat in frying pan over medium-high heat until shimmering. Add squash/sweet potatoes and saute until slightly soft, about 3-5 minutes.

2. Add kale (and fresh garlic if you’re using it) and saute for 2-3 minutes. Set aside veggie mixture to cool.

3. Mix turkey, egg, almond flour and spices in large bowl. Add veggie mixture and mix until well combined. Refrigerate mixture for 4 hours minimum; overnight is better.

4. Heat fat in frying pan over medium-low heat. Form mixture into patties about 1/2″ thick and fry until both sides are browned. Eat immediately or allow to cool and then refrigerate for 3-4 days for later eating. Enjoy!

 

Day 4

It was a much less interesting day than I expected. I cooked something delicious but not very exciting. I went grocery shopping and then to a doctor’s appointment. I was pleased to hear that I’m pretty healthy but for a couple of vitamin deficiencies, low iron, and slightly high blood sugar. Oh yeah, and about 50 extra pounds. I’m really curious to see what happens to my bloodwork after the Whole 30. I also stopped by Tails and Trotters to get some un-sugared bacon and ham. Oh.My.God. The ham is amazing, lovelies! I highly recommend, if you’re in the Portland area, that you pick some up. I’ll let you know how the bacon is tomorrow after breakfast!

Oh, and my friend Courtney came and picked up 2 of my chickens, so we’re down to a manageable 3. They better start laying soon or…else?

Breakfast- My version of a Joe’s Omelette. Ground beef, proscuitto (which WordPress insists is a typo but isn’t), leeks, and about a bag of baby greens, scrambled with 3 eggs + hot sauce. 2 cups of coffee, handful of blueberries

Lunch- leftover roasted beets, parsnips, carrots, broccolette, and some damn delicious ham, plus an apple

Dinner- Pan-roasted cauliflower with caramelized leeks cooked in lard+ghee (I bought lard! I’m so excited!), and leftover pulled pork.

Snack- yep. I ate a snack. 3 dried apple rings and a handful of toasted pecans. I refuse to feel bad. I’m not watching the South Park Movie with my husband without a damn snack.

Feeling: It was really hard to get up this morning! After I got going I felt ok, a little light-headed and low blood sugar-y.  It was a strange kid-free Friday because we usually go out for dinner and a couple of drinks, and of course we can’t. I’m a little disoriented by this!

I haven’t even been tempted by the sugar in the house, including the ice cream and dark chocolate. It’s…weirdly awesome! I feel like I can do the next 26 days. And I didn’t want to kill anyone, except the whiny dog. 😦

Anywho, I’m going camping tomorrow so have a great weekend, 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)

Rub:

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.