I went to the Farmer's Market. Great stuff as usual: Strawberries, Sweet Maui Onions, Red Onions, Patty Pan Squash, Yellow Squash, Zucchini, Tomatoes (won't be having to buy these soon), Blueberries, Pluots (combo Plum/Apricot), Yellow Peaches, Cherries, ummm yeah that's it I think. A lot more fruit than usual but I still kept it well under $20. If you want to find a Farmer's Market in your area click on the link above to search by zip.
Came home, set the crock pot going and made breakfast... Mmmm Strawberry Banana Protein Souffles. I watered the tomatoes which have grown almost as tall as me and are full of little green tomato babies. Wanna see?
Then it was off for a super long walk. I am lucky to live in an area with tons of great walking paths and hiking trails and weather that accommodates being outside most days. I don't do treadmills, gyms... give me fresh air, blue sky, green trees. Sure there's the occasional pile of dog poo or road kill to dodge but being outside in the beauty of nature is fun... staring at the same wall for an hour on a machine that goes nowhere ummm not so much. On the rare rainy days I will beat up my BOB or walk with Leslie.Back home for lunch. One of my favorites Chutney Chicken Salad on a bed of Baby Spinach.
The rest of the day was filled with running errands and working on projects. Nice to know our yummy dinner was practically done. A few steps in the evening and we were enjoying a fantastic meal. Gotta love crock pots. They really are a post-op must have. They keep everything so moist. Moisture is key (especially in the beginning) to keep things moving in the right direction (no repeat performances if you know what I'm saying)Last night's dinner. While I was out & about this yummy meal was cooking away...
Shelly's Crock Pot BBQ Pulled Pork
One 2 to 3 lb. Pork Roast (Boneless Picnic Roast)
1 Yellow Onion, sliced
3 cloves of Garlic, minced
1/2 teaspoon Seasoned Salt (Salt, Paprika, Garlic, Onion Blend)
a few twists of Black Pepper
1/2 cup Chicken Broth or Water
Olive Oil for sauteing
3/4 cup BBQ Sauce (I use a combo of two - one reddish & one darker)
Place pork roast in a stock pot and brown slightly on both sides about 3 minutes a side. Place in crock pot. Saute onions till slightly golden. Add garlic. Cook 1 minute. Sprinkle with seasonings. Pour over roast. Pour broth over roast. Cook on low for 7-8 hours or until very tender. When done, remove from crock pot, take two forks and pull the pork apart. Drain any juices (there will be a lot) Put meat back in crock pot and add BBQ sauce. Mix lightly. Cook 45 minutes more.
If you dump easily you might want to look for a low sugar or no sugar BBQ sauce but really with a 2-3 lb roast the BBQ sauce isn't a lot. I use the real deal.
I served it with my super simple cole slaw...
Shelly's Super Simple Cole Slaw
1 (14 oz.) bag of Coleslaw Mix (green cabbage & carrots)
1/4 cup Fage Greek Yogurt
1/4 cup Mayonnaise
1 Tablespoon Dijon Mustard
2 Tablespoons Cider Vinegar
1 teaspoon Celery Seed
1/2 teaspoon Kosher Salt
a few twists of Black Pepper
Mix. See I told you it was super simple. Tastes best if refrigerated for 1 hour before serving.
We ate it as is... YUM. Pre-op I used to make mini sandwiches for parties. Potato or Hawaiian Roll, Dollop of Pulled Pork, Dollop of Slaw. They were always gobbled up but you really don't miss the bun. Plus no bun = more of the good stuff.
Since I've mentioned all my meals yesterday I guess I should add I finished the day with 2 scoops of Protein Ice Cream. A yummy new flavor. I'll post this week sometime. Oh and throw a few (or maybe 8) cups of coffee in the mix too.
Hope your weekend was a great one.
