Snuggled with the dog watching Ascension.
January 11, 2015
Snuggled with the dog watching Ascension.
Whole30 #3 – Day 10
Lunch was frustrating. I thought the chicken was going to be a no-brainier, but it wasn’t. But I made do and didn’t starve. Dinner was also not exactly what I wanted.
Breakfast
Breakfast’s Ro-Tel, avocado & egg concoction wasn’t a quarter as appetizing looking as I’d planned, but it was tasty. Not terribly filling, but tasty. I also had a venti black Pike’s Place Roast from Starbucks with homemade almond milk. This was much less groady than last weekend’s coffee.
Lunch
Lunch at the Metropolitan Museum of Art Cafeteria. Baked chicken (which I ate only the insides of because I couldn’t tell whether the stuff on the surface was little bits of skin & spice or some sort of pan sauce making crud) and olive oil sautéed green beans.
Dinner
Delivery steak pizziaola (NY Strip with tomato and veggies). This was not as satisfying as I’d like (too light on veggies) and I was still hungry afterward. Plus, the smell of the garlic bread was intoxicating.
Snack
A restorative Starbucks with almond milk (I brought my little bottle out) as balm against the wind and cold.
I also had some hazelnuts while I pouted about dinner.
January 10, 2015
Modernism at the Met.
Instant Pot Pulled Pork
My DH bought me a new toy this Christmas: the Instant Pot. So far, I’m a fan. I’ve made bone broth, which was as delicious as it was quick; this pork, which was really good and way quicker than my slow-cooker method; and a tasty little Thai curry dish I’ll be sharing soon.
And, since this thing cooks so quickly, I have enough extra broth on hand to finally have a go-to stockpile. Whoo hoo!
Gluten-free, paleo, Whole30
Instant Pot Pulled Pork with Spiced Roasted Parsnips
Pork
3-4 lbs. pork shoulder, trimmed of skin
1/2 c. broth
2 Tbsp. apple cider vinegar
1 Tbsp. fish sauce (Red Boat is W30 compliant)
1 Tbsp. chipotle powder
2 Tbsp. chili powder
1 tsp. salt
10 grinds black pepper
2 Tbsp. garlic powder
1 Tbsp. onion powder
2 Tbsp. coconut oil
Parsnips
1 lb. bag parsnips
2 Tbsp. Ras el Hanout spice mixture
2 tsp. hot Hungarian paprika
2 tsp. walnut oil
Big pinch salt
Press the Saute button to preheat the cooker. When “Hot” appears on the display, add the coconut oil and brown your meat.
Add the spices and liquids and seat the lid on the pressure cooker.
Press the Manual button and use the + button to program 90 minutes cooking time.
While your pork is working, make the parsnips. Preheat your oven to 450 F and line a baking sheet with foil.
Cut parsnips into 3-inch sticks.
Toss on the baking sheet with the oil and spices and spread evenly, making sure all are in a single layer.
When the oven is heated, bake 10 minutes, flip, and bake an additional 10 minutes.
When the finished beep sounds, it is best to let the machine release its pressure naturally if possible (takes about 20 minutes). Always check to make sure the pressure valve has dropped before removing the lid.
Whole30 #3 – Day 9
Today was an unexpected dinner in day – luckily, I had just enough extra chicken to make a meal and a small sweet potato I could repurpose.
Breakfast
My favorite – DH’s green smoothie + hemp protein powder and coffee with homemade almond milk.
Lunch
Cruciferous crunch with leftover pulled pork and a hazelnut oil & lime juice dressing.
Dinner
Doesn’t look like much, but sure was tasty. A simple sweet potato hash with chicken thighs and egg.
Snack
Hazelnuts. It has come to my attention that my hazelnut snack pics may be misleading. I eat 1 ounce of nuts per snack; the previous pictures feature only four because I had eaten most of my nuts before I remembered to take the picture and didn’t bother taking another.
January 9, 2015
Snowy day.
Whole30 #3 – Day 8
Today’s food was light, bright, and flavorful.
Breakfast
My favorite – DH’s green smoothie + hemp protein powder and coffee with homemade almond milk.
Lunch
Last night’s dinner leftovers – yum!
Dinner
Dinner was fantastic. Leftover pulled pork with a salad of Apple/mint/cilantro/radish and lime. Unfortunately, I did not take note of the quantities of ingredients I used so I won’t be able to share the recipe.
Snack
Hazelnuts.
January 8, 2015
Nothing more exciting for today’s picture than dinner.
January 7, 2015
I’m glad this was a hit – a flask I designed for my hubby to go with his sleeve.
Whole30 #3 – Day 7
Today was good. My chicken worked out for dinner and lunch was tasty. Score!
Breakfast
My favorite – DH’s green smoothie + hemp protein powder and coffee with homemade almond milk.
Lunch
Cruciferous Crunch with some leftover roasted turkey breast and an Asian-inspired quick vinaigrette.
Dinner
Sesame Chicken Zoodles. Y-U-M.
Snack
Hazelnuts because lunch just wasn’t hearty enough. And extra hazelnuts after dinner.
Gastography 