Recipe: Mark’s Crispy Carnitas

When I saw a recipe for Carnitas on Mark’s Daily Apple earlier this month, I wasn’t really that intrigued.  But then I read the part about how you “carameliz[e] the pork in its own fat until the outside is perfectly browned and crisp” and suddenly my interest was piqued.  Pork, cooked – nay, caramelized! in its own fat sounds like my kind of party.  And so when I found myself in the pork section of my supermarket a few days later, I had plans for what I could do with a big hunk of meat if I were to bring it home.

Into the crock pot it went on a Saturday afternoon, and by the end of the day my house smelled warm, smokey, and delicious.  And then the not so pleasant part came – I had bought a bone-in cut of meat, not the boneless variety that the recipe called for.  So I spent a good half an hour with a fork in each hand, tearing the pork to bits, memories of the past week’s kettlebell workouts screaming in my forearms.  In other words, don’t be like me.  Buy boneless.

Mark’s Crispy Carnitas
Adapted from this recipe

Large boneless (3-4 pounds) or bone-in (6-8 pounds) pork shoulder
1 tbsp Salt
2 tsp Cumin
2 tsp Chili powder
2 tsp garlic powder
1 Cinnamon Stick
1 Bay Leaf
6 Garlic Cloves, halved
2 Yellow Onions, sliced

• Combine the salt, cumin, chili powder, and garlic powder.  Rub half of the mixture all over the meat; reserve the other half.
• Place the meat in your slow cooker and top with the cinnamon stick, bay leaf, garlic cloves, and onions.  Pour in ¾ cup water and cover.
• Cook on high for 3-4 hours or until tender and the fat has released from the meat.
• Using two forks and a bit of fortitude, shred the pork into bite sized pieces, and toss the shredded pork with the remaining seasoning.  (If making ahead of time or saving for leftovers, stop and refrigerate here.)
• On a cookie sheet, toss the pork with some of the fat from your slow cooker.  Bake in a 350 degree oven for 10-20 minutes or until as crispy as you’d like.

I served this with a big ol’ pile of pico de gallo and some guacamole.  Delicious!  And it only looked slightly odd when I packed that same awesome combo for lunch the next day.

My husband warmed up some corn tortillas and made them into tacos.  And for leftovers one day, he tossed in some barbecue sauce and ate it as pulled pork.  The three step process of slow cooking, shredding, and baking may take some time, but you’ll be rewarded with a big pile of savory goodness to last you the week.

A Whole14 To Get Me By

I had kicked around the idea of doing another Whole 30 in mid-February as a way to get a jump start on the summer limited-clothing season and to attempt, however feebly, a quest toward six pack abs.  Or a four pack, I could live with that.  Or just for my love handles to disappear – why don’t we start there.

But then these past few weeks I’ve been slipping a lot diet-wise.  There has been a lot of ice cream, a few binge eating sessions, too much Nutella, a renewed love affair with cheese, and a whole lot of grains.

I made this recipe this weekend. And then I drank frozen margaritas, ate half the loaf, and felt disgusting the next morning.

So it should come as no surprise when I report that my allergies and congestion level are on overdrive, my clothes are getting a little too snug, and I’m not enjoying my workouts quite as much.  Surprise, surprise.  So instead of waiting until mid-February, I’m going to do a little Whole 14.  Why 14?  Because I leave for San Francisco on February 4^th and will dive into a week of meetings where every meal and snack and waking moment has been pre-planned.

Are there ways around this?  Sure.  I could falsely claim to have all sorts of food intolerances (which I haven’t claimed in previous years) in the hopes of getting grain-free, dairy-free, sweetener-free, oil-free meals.  I could make the 1.5 mile roundtrip walk to Whole Foods on my lunch break since their hours are the same as my meetings and group dinners.  Or I could starve myself, throwing all unnecessary brain function out the window as I attempt to lean out a-la Tom Hanks in Cast Away.

Deserted island living – so paleo!

Yeah, I’m not that crazy.  I’ll be maneuvering the buffet lines and making the best choices I can.  Luckily, a coworker who is in the midst of her third Whole30 will be with  me and we can both encourage and judge each other for any good or bad choices we make.

And with the whole idea that an object in motion stays in motion, I’m going into that week of meetings on good footing.  Whole14 here I go.

Recipe: Zesty Chicken Slaw

Does anyone else hate naming recipes?  I never know what to call them.  You know, that thing where I put in some spices and a bit of mustard and oooh maybe some red pepper will work well.  I think the problem comes from putting a meal down in writing.  If I’m not cooking straight from a recipe, I’m winging it and there’s a pretty good chance I will never be able to duplicate it again.  In my house we refer to old meals with such endearing descriptions as That Chicken With The Sauce or The Meatloaf You Made That One Time That Was Spicy. My husband’s favorite meal is officially called Sausage and Bowties in Blush Sauce but he refers to it as Pasta With the Sauce and the Sausage.  And it works for us.

I feel like I’m using a lot of Italics here.

Zesty Chicken Slaw
Makes 2 servings

8 oz Chicken Breast
1 tsp Seasoning*
1 bag Coleslaw Veggies (typically shredded cabbage and carrots)
1 tbsp Red Wine Vinegar
1 tbsp Dijon Mustard
Juice from ½ a Lime
1 tsp Chili Powder
¼ tsp Ground Ginger

*I use my favorite bottled seasoning mix that is mainly salt, pepper, garlic powder, onion powder, and cayenne pepper.

• Slice chicken breasts into thin strips and season.
• Heat a large non-stick skillet over medium-high heat.  Add the chicken and cook 3-4 minutes per side, depending on how large your pieces are, until cooked through.
• Reduce the heat to medium and add the coleslaw mix to the skillet.  Drizzle in vinegar and immediately cover, allowing the veggies to steam slightly.
• After 4-5 minutes (shorter if you like your cabbage crunchy, longer if you like it more wilted), remove the lid and add in the mustard, lime juice, chili powder, and ginger.  Toss to combine and ensure the mixture is heated through.

Enjoy!

This is super easy, super fast, and cooks all in one pan.  And it’s super low-cal and filled with veggies!  Keep in mind that if you were to microwave the leftovers, the cabbage will wilt further and smell more like sauerkraut.  Which is great, if you’re into that sort of thing, but I’m not – I like it crunchy!  I cook mine on the shorter side and then eat any leftovers at room temperature.

10 Universal Fitness Truths for the Resolutioner

It’s that time again!  January 1st – the day on the calendar that everyone uses to start fresh.  And as the masses make their plans for ways to better themselves, no resolution is heard quite so loudly as the promise to get in shape.  Coming off a season of festivities centered around food, drink, and general indulgence, it’s only natural that we would want to clean up our acts and renew a commitment to be the best we can be.

For newcomers to the fitness world, this can be tough.  It seems that the whole place is full of contradictions.  Should you juice?  Eat six meals a day?  Go high protein or high fat?  Should you slave away on the cardio machines or try that new set of DVDs?  It’s easy to see why people can get confused, and confusion can lead someone to scrap their whole 2013 plan after only a few weeks.

But that doesn’t have to happen!  Amid the confusion, there are some things that just about everyone can agree on, and by going into your resolution with these in mind you’ll have a better chance of being successful.

Universal Truth #1: Some Exercise is Better Than No Exercise
While you should still pick a routine, know that as long as you’re doing something you’re doing good.  If you only have time for a walk, go for a walk.  If you can take the stairs, take the stairs.  But that being said…

Universal Truth #2: Pick a Workout Plan and Stick With It
There are plenty of plans out there to choose from: barbell routines and bodyweight routines, dance classes and cycle classes, insane DVDs and slightly less insane DVDs.  Success will come from consistency, so make a plan for the days, weeks, and months ahead, and stick to it as best you can.  If you do fall off track, take your schedule and just pick right back up.

Universal Truth #3: Good Form Is Important
It’s understandable that when starting a new exercise program you might not know exactly what you’re doing.  Think of a yoga class; people spend years working on their form so don’t expect to walk into the gym already a master.  You may have never squatted before – how low is low enough, where do your knees go, how do I add weight?  You may have never Zumba’d before – how much hip shake is too much hip shake, is this song fast enough, am I wearing bright enough clothes?  If you are reading this: congratulations, you know how to use a computer!  Use search engines, websites, and forums to answer the questions you have so you can get the most out of whatever routine you choose.

Universal Truth #4: This Is Supposed To Be Fun
If you’ve given it your best shot (and two mediocre weeks does not count as your best shot) and you are miserable, change up your routine.  Find a sport or a class or a method that you find enjoyable.  No, it doesn’t have to be a barrel of laughs at the gym every day, but you need to find a way to have a good time and like it enough to keep at it.

Universal Truth #5: Write It Down
People who journal are more successful in sticking with their fitness goals.  Write down what you eat in a day for a real look at your eating habits.  Write down your exercise routine so you know what you’ve done and what you’re doing next.  Write down how you feel so you can look back and see how stress might be affecting your life.  Write down your measurements so you can see size lost if not weight on a scale.  Whether we’re walking about food, weight, size, or another marker, keeping a written log of where you’ve been or where you’re going will help keep you on the right track.

Universal Truth #6: Eat Your Veggies
People can be very passionate about the diets they follow, and you would think that the Atkins folks and the Vegans would have no common ground.  But the one thing that can be agreed upon by every diet I’m aware of is that vegetables are good for you, and you should eat a lot of them.  If you think you’re eating enough, go ahead and eat a few more just to be certain.

Universal Truth #7: Stop Drinking Soda
There are folks on both sides of the fence when it comes to diet soda, so I’ll just address the regular variety.  No one out there is going to tell you that soda is good for you.  It’s nothing but empty calories and a huge sugar rush.  Same goes for all sugar sweetened drinks.  Stop drinking them.

Universal Truth #8: It’s Not That Easy
Yes, the basic tenants are easy:  burn more than you consume to lose weight, burn less than you consume to gain.  Actually putting those principles into play for the long haul is not a walk in the park.  You’ll have to deal with willpower, motivation, and any of your other inner demons, but you’re no different than anyone else.  We all deal with those things, and it gets much easier with time.  Overcoming obstacles to get the body you want is what  makes the process so rewarding.

Universal Truth #9: Excuses Get You Nowhere
Things come up unexpectedly, life gets busy, and healthy habits can be the first to go.  Know that you’re only cheating yourself.  Everyone has reasons why they can’t eat a good meal or can’t make it to the gym, but part of making a commitment to your fitness goals is finding a way around these reasons.  Again, we’re not saying it’s easy, but it is completely doable.

Universal Truth #10: You Can Do It
Barring any extreme circumstances (and I mean something like a coma and not a stubbed toe), there is no reason you can’t do this.  Work hard, stay dedicated, and commit to yourself and you’ll reap the returns.  If you don’t believe in yourself, know that I do – you can do this!  Random internet stranger here sending you good vibes.

Back to the Grind

How have you spent your Christmas/New Year’s week?  I’ve spent mine doing a bit of body recomp.

I spent my last week or so of the year pretty much eating whatever I felt like.  There were some good moments in there and a lot of not so good moments.

Good: Yummy cauliflower hummus with bell peppers for dipping.
Not so Good: Deciding the best way to eat pizzelles was to make a sandwich out of two finished cookies with uncooked pizzelle batter and nutella spread in between.

Wednesday I’ll be back in the office, and with that comes the routine that benefits me so well.  While it’s disheartening to think about the daily afternoon naps I won’t be taking, it will be nice to get back to my regular schedule.  Breakfast at my usual time, lifting at lunch, and my post-work gym and dinner schedule.  Who knew going to work would be so good for my fitness level?

Recipe: Red Pepper Cauliflower Hummus

If you ask my husband, he’ll tell you that we eat entirely too much cauliflower in this house.  Actually, you don’t have to ask him – chances are he’ll tell you anyway.  The thing is that I love cauliflower and I do all of the cooking, so it’s only natural that we would eat a lot of cauliflower.  But since I’m so nice and sweet and accommodating and all that good stuff, I thought I’d find another way to feed it to him.  Cauliflower hummus.

The recipe came from the book Practical Paleo which I’ve had since September but am only now getting around to making things from.  I’m a procrastinator.  I love the author’s website, I love her podcast, I love her no-nonsese attitude toward making healthy choices.  But her original recipe was more of a “like” than a “love.”

No worries, the addition of some roasted red peppers gave it a wonderful depth of flavor that gave me exactly what I thought it was missing.  Next time I might throw in some sun dried tomatoes or raw garlic.  And that’s what is so awesome about this recipe.  It’s a wonderful base that you  can add almost anything to.  The cauliflower, besides being a wonderful way to eat more veggies, gives the same consistency and feel of the chick peas hummus is usually made of but without any of the nasty bean side effects.  Make this.  You’ll love it.

Red Pepper Cauliflower Hummus
Adapted from the book Practical Paleo

4 cups Cauliflower
2 tbsp Tahini
1/4 cup Olive Oil
1 tsp Salt
Juice of one lemon
Pinch of Cumin
1/2 cup Roasted Red Peppers

• Cut a head of cauliflower into florets and place in a steamer basket over 1″ water.  Cover and steam for 10-14 minutes or until cauliflower is tender.  (You could also buy two bags of the steam-in-bag cauliflower and microwave until done.)
• Add the steamed cauliflower and all remaining ingredients to a food processor and blend until smooth, stopping occasionally to scrape down the sides if needed.
• Enjoy with fresh chopped veggies!

Makes approximately 2 cups.

Sweet Potato Casserole … Casserole … Casserole

This is my favorite Thanksgiving song because, really, who doesn’t like Sweet Potato Casserole.  SPC 4 Life

I’m hosting Thanksgiving at my house this year because it’s the first time in more than five years that I haven’t been on vacation over the holiday.  When you’ve got a bit of wanderlust and limited vacation days, those extra two days off really come in handy.  So parents, friends, and siblings will be gathered around my hodgepodge table and folding chair collection.  Should be fun!

2012 Tiny House Thanksgiving Party Menu
Maple Roast Turkey (link) with Pan Gravy
Sourdough and Sausage Stuffing
Parmesan Roasted Broccoli (link)
Roasted Red Potatoes
Sautéed Shoepeg Corn with Red Peppers
Sweet Potato Casserole (link, minus the added sugar)
Corn Bread Muffins (link) with fresh made Honey Butter

 

Mmmm…Spaghetti Tracks

Guess where I live? Hint – I marked it with a sun.

I love when the meteorologists refer to the anticipated hurricane paths as “spaghetti tracks.”  Makes me want a bog ol’ bowl of spaghetti and meatballs.  Mmm, in a light marinara – fresh diced tomatoes, big chunks of garlic, finely grated pecorino.  Slices of a nice crusty olive loaf could be warming in the oven.  And is that fresh butter I just churned in my food processor?  In this fantasy meal, you bet it is!

I have a front row seat to this Hurricane Sandy that’s getting ready to blow through and by the time it’s all over I’m guessing my cabinets and refrigerator will be empty because being stuck in my house all day means wanting to eat everything in sight.  What is it about rainy days that makes you want warm bellies full of food, eating until you’re uncomfortable?

But it’s not just limited to warm belly bell foods.  Things like eating a bowl of prepared boxed brownie mix and watching a raunchy comedy are perfect for rainy days.  They’re also perfect days to try out new cookie recipes, baking and eating test batches in preparation for this year’s Christmas cookie baking frenzy.  This Whole30 I’m currently 29 days into will be a success for no other reason than the fact that it will keep me from eating a year’s worth of sugar in the form of brownie and/or cake batter today.

Since my gym is closed today, I can’t go there for a distraction.  But they did offer a suggestion for a fun at-home workout: 100 Burpees for time.  Chance that I can convince my husband to do it with me: 0%.

I’m saving that for when the power eventually goes out because no one in their right mind would do that when other options for something to do are still available.  Kidding, kidding!  I’m going to do it at some point today, I’m just not going to enjoy it.

I don’t know where this post is going so I’m just going to end it right here.  Done.  Bye.

Recipe: Garlic Thyme Chicken

Wow, I feel like it’s been forever since I’ve posted a recipe.  Maybe that’s a hint that I need to stop making the same old things and experiment a bit!  During my last Whole30 I was scouring the internet for new dishes and tried a lot of things; this time I think I’ve been mostly sticking to my old favorites.  But this past weekend I was tasked with finding something new and exciting to do with chicken thighs.  Don’t get me wrong – I love chicken thighs!  But my husband?  Not so much – especially the ones with the bone still in and the skin still on.  So I wanted to find something a bit different than usual.

Cruising around for bone-in chicken recipes, I saw this little number from Alton Brown and went at it.  The result?  Crispy, flavorful skin … meat that falls off the bone … pan drippings to die for.  My husband still complained about the bone being there but I was too blissfully unaware to pay attention.  This recipe is delicious, simple, and hearty – three wonderful things!

Garlic Thyme Chicken
Tweaked from this Alton Brown recipe

8 Bone-in chicken thighs with skin
2 tbsp frying oil (ladies’ choice)
10 sprigs fresh thyme or ½ tbsp dried thyme
40 peeled cloves garlic
Lemon Juice
Salt and pepper

• Season the chicken with salt and pepper.
• Heat a large, heavy frying pan over high heat.  Add your oil.  (I used leftover bacon grease in a cast iron pan.)
• In two batches, brown your chicken thighs in the hot oil, about 3 minutes per side.
• In a baking dish arrange the browned thighs skin side up.  Add in the garlic cloves, dust with thyme, and squeeze in the juice of ½ a lemon.
• Bake at 350 degrees for 1.5 hours.

Scenes from a business trip

Doing the Whole30 on business travel sucks.  Officially sucks.  I will say that was very doable, but also very hard.  The hardest part was that it’s not so hard that was worth scrapping the whole thing.  Monday morning found me on an early flight – a business person’s special from Philly to Chicago.  Being surrounded by so many business-y people makes me laugh when I realize I’m kinda one of them.  It also makes me laugh by reminding me of this:

My Whole30 commitment meant I was in my comfy window seat snacking on a room temperature quiche, almonds, and a sliced bell pepper.  Props to the guy in the seat next to me for not giving me crazy looks as I ate a smorgasbord out of plastic baggies.

After meetings I bailed on my coworkers for dinner in order to visit the CrossFit near my hotel.  It was …. interesting.  More on that coming soon.

On the way back I was scamming for a post-workout feast.  Lo and behold, a supermarket two blocks from my hotel!  I could not find any pre-cooked, Whole30 compliant meats so I went with the best option I could.  (Yes, the ingredients said 2% or less of dextrose – every other protein option was so much worse!).  I went back to my room, spread out, and went to town on some sliced ham, carrots, guacamole, mixed greens, fruit salad, and grapes.  And then I rolled myself into the shower before I fell asleep in a pile of food wrappers.  Oh man, can you imagine if something happened and I didn’t wake up?  The cleaning lady finds me passed out in sweaty, stinky gym clothes with guacamole packets and empty ham containers strewn around me.  Not a pretty sight.

The meeting catering the next day went much better – build your own sandwich platters are the best you can hope for when trying to avoid the funky stuff.  I just wish there had been a salad that wasn’t full of cheese, dressing and candied nuts.  Good thing I slipped some carrots and guacamole in my purse.

After sitting all day, I wanted nothing more than to have a heavy leg day, but the Marriott didn’t have a squat rack.  Or a barbell or plates for that matter.  The heaviest weight in the place was a 50 lb dumbbell.

The two things I like about the fitness center at this hotel: the cardio room is right off of the elevator so most people never both to look for any other space, and while the weight room may not have many “weights” it does have “room.”

Tuesday’s Workout
20-15-10-5
Air Squats
Box Jumps
De-load Pushups (hands off the ground at the bottom)
Dumbbell Overhead Walking Lunges

That awkward moment when your post-workout carbs turn your tongue purple just before a business dinner.

I was glad I didn’t have a heavy leg day because I spent 12 hours the next day at a tradeshow and customer events.  It doesn’t get much sexier than the International Sanitary Supply Association, people.

One of the food options was a barbecue place, and the guy assured me one of his sauces had no sugar in it and that the meat was prepared with just spices.  I loved this pile of meat.  Juicy, tender, warm, and just a bit spicy.  Best tradeshow food I’ve ever had.

After all of the craziness, my favorite part of the whole week was my last Marriott breakfast.  The previous days’ breakfasts were in meetings.  And meals at meetings take special considerations – food that is easy to consume neatly while carrying on a conversation, not stuffing your face with piles upon piles of food, not making a big deal of it when they always forget you said “no cheese.”  So on the last morning, when it was just me and my suitcase, I was so excited to finally hit up the buffet.  Eggs, bacon, and fruit piled so high I don’t think my waitress thought I would finish.  Proved her wrong!

What a good, relaxing way to end the week.