Monday, September 15, 2014

Whole30 - Day 15


Day 15: HALFWAY!

What a day to be halfway. In the spirit of full disclosure, this was probably one of the toughest days on my Whole30 journey. 

I woke up late, and didn't have time to make breakfast. Coffee and a clementine orange was as close as I got to a meal. 

Waking up late also meant that I had left my carefully-planned lunch in the fridge, and had to surf the Whole Foods salad bar for afternoon eats.

What does lack of preparation get you? An opportunity for cravings, and the siren song of quitting altogether. Don't give in. I repeat: don't. give. in. I made a list of everything I was craving and texted it to a friend, then made my way home and set up the delicious plate in the pic above.

Sometimes I feel like I'm spot-on with the Whole30 timeline, and sometimes other stages creep up and attack me when I least expect it. What's the key? Pushing forward. Remind yourself why you started. Look at your #nonscalevictories.

And make these Pork Carnitas (originally posted here).

Jessica's Paleo Pork Carnitas
You'll need:
Pork tenderloin, not frozen
4 TBS Lime juice 
1 TBS Ghee
1 C Olive oil
Three large hatch chiles, or a few good-sized jalapeños
1 heaping tsp Paprika
2 tsp Chile powder
1 TBS Crushed garlic (TJ's has it in a jar!)
1 tsp Red pepper flakes
1/2 C Chopped white onion
Salt & pepper to taste

Note: I used a Dutch oven to cook the meat on the stovetop for three hours. I'm not sure that there's enough liquid in the recipe to allow for a crockpot modification, but if you figure out a method, let me know.  

1. Pour olive oil, lime juice and ghee into the bottom of your pot/Dutch oven, and whisk together until the ingredients are fully integrated.
2. Add in dry seasonings and whisk.
3. Place your tenderloin in the pot so that it sits well in the liquid/spice mixture.
4. Rub crushed garlic along the exposed edge of the tenderloin, add a little portion into the liquid mix.
5. Cut hatch chiles in half lengthwise, and add them to the pot. Lay them on top of the pork, wedge them in there.
6. Turn the burner on low and let cook, checking every 45-minutes to an hour. When the bottom of the tenderloin gets charred and caramelized with spices and the liquid starts to evaporate, flip the tenderloin and caramel use the other side.

You'll know it's time to take it out when you try pick up the tenderloin with a large fork or tongs, and the meat falls apart. 

8. Shred the pork with two forks and pour the remainder of the juice over the pork in a bowl that you can refrigerate or serve it in. Add additional salt and pepper to taste. 

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