The Plan

Things have been a bit busier than usual over here the last week or two. I interviewed, started paperwork, and started training for a new job working with kids. So I've been running back and forth trying to get fingerprints and doctor signatures and all kinds of stuff for that. Also, we just got our puppy spayed. So I had to go drop her off one day and pick her up the next and we've been keeping a watchful eye on her to make sure she doesn't hurt herself. And then my mother-in-law came into town for the weekend so I was busy cleaning and doing everything to get ready for that. Last week was crazy. This week I officially started clocking hours at the new job, but today is my first long day.

I've spent the last 8 years working at home on a computer. This new job will have me up on my feet. I also won't be able to just sit and snack during the day. It is going to be kind of a big adjustment for me. I've had problems with my back for the last two years and I'm going to have to find a good chiropractor sooner rather than later. I've been seeing one, but I think I'm ready to try a new technique and just see if it helps. I'm excited about this change though, because it means I won't be sitting all day. I will be up and either playing with, taking care of, or guiding the kids; or I will be cleaning up after them. I'm excited to see if this helps my metabolism a bit. I haven't gotten a good reading yet, but so far I've already seen the numbers on the scale go down. I will see what happens when I weigh in on Friday. 

So my plan for this journey is to use this new job to my advantage. I am not going to pack junk food to snack on, I don't have the time to run to the store just because of a craving or whatever. So now I just need to get organized. I want to come up with a better meal plan that I can actually stick to. I have a crock pot and an InstantPot, so there's no reason I can't use those to make some healthy meals even if I'm short on time. I need to get more organized with breakfast. Typically, breakfast is a mess because I have so much to do in the morning to get the kids ready and get ready for job #1 and mostly I end up just eating coffee and toast, which isn't terribly nutritious, lol. And then I get hungry again and end up snacking. 

Another hard part of this routine is that I am going to have to struggle to fit in a workout. I still have job #1 in the morning and job #2 in the afternoon. And then kids' bedtime comes and by the end of that I am ready for bed too, lol. But I want to focus on the food for now and get some good momentum. The better I do with that, the more energy I will have and hopefully I will be able to start fitting in a workout then too. 

It's tough sometimes because I want to be able to jump in with food and exercise and everything all at once. But I need to be careful with my back, I don't want to burn out too quickly, and mostly I'm afraid if I try too much I will get stressed and stress eat, which is the exact opposite of what I'm trying to accomplish. But the first time I lost weight, I was able to spend 6 months just focusing on my diet and I lost 50 pounds... without working out at all. So that gives me hope that I can do it again. I'm not in a race, I'm on a long journey, one that I hope to be able to enjoy, and I've got to do the best I can do with what I've got to work with. One day at a time, one step at a time. I know I can do this!

Check Out These Buns!

On my Facebook page yesterday I posted a picture of our dinner last night: BBQ Pork (the Functional Foodie) on a plantain "bun" (Tummyrumblr).  I had planned to cook some broccoli and a butternut squash with our dinner, but we ended up meeting my parents and brother last minute so I got out a sweet potato and some leftover veggies from the fridge to throw on a plate. The pork had already been in the crock pot and was done. So I whipped up the homemade BBQ sauce and plantains and we had a quick, but delicious, meal! 

It was a different sort of cooking process. You have to fry the plantains and then flatten them. I was in

a bit of a rush, so maybe they would have squished easier if I had let them cook longer initially, but I ended up sticking them in between two cutting boards and then put them on the floor and stood on top and kinda rocked back and forth. Yep, I stood on my food! Ok, not directly and I promise they didn't touch my feet or the floor. It worked very nicely! Then I fried them up again and they were ready.

I had never had a plantain before, and neither had my husband, so it was a new experience for both of us. We instantly decided that we love plantains! They are delicious, prepared that way at least. And eating the BBQ pork in between was even better! It's not something we'll have often, due to the high sugar content and starches, but we will definitely be saving these recipes!

The homemade BBQ sauce was a new experiment for me too. It ended up being more tomato tasting than I'd expected, but it was still delicious and was great on top of the crock pot pork. I can't wait to have some more for lunch today!

If you'd like your own chance to stomp on your food, here you go! 

Pulled Pork:

credit: thefunctionalfoodie.com

Ingredients:

• 4 pound pork shoulder or Boston butt

• 28 oz. of liquid (i used chicken stock)

• 2 bay leaves

• 1.5 medium onions, chopped or sliced

Directions:

1. Put the chopped onions and bay leaves in the bottom of the crock pot. 
2. Place the pork shoulder on top of the bed of onions and then pour in liquid. 
3. Set it on low for 8-10 hours. 
4. After the time is up, pull the bone out (if you have one) and shred the pork in a large bowl. 
5. Top with barbeque sauce and serve.

** I saved some of the liquid from the crock pot and used that in making my BBQ sauce.

BBQ Sauce:

Ingredients:

credit: thefunctionalfoodie.com

• half an onion, minced4-5 cloves of garlic, minced or grated
• 2 heaping tablespoons of chipotle chili powder
• dash of cayenne pepper (more or less depending on your taste)
• 1 tablespoon of cumin
• pepper
• salt
• 2- 6 oz. cans of tomato paste
• 1 heaping tablespoon of organic yellow mustard
• 1 heaping tablespoon of dijon mustard
• 14 oz. of beef stock (or the liquid from the crock pot, if you're making the pork too)
  
• 2 tablespoons of apple cider vinegar

 

Directions:

1. Saute the onion in the fat of your choice (lard, butter, coconut oil, etc.) until it's soft and 

    translucent. 

2. Add the next 6 ingredients listed and cook for an additional minute or two. 

3. Now add the tomato paste, both kinds of mustard, beef stock and vinegar. 

4. Reduce the heat, cover and let simmer for 45 minutes.

Plantain "Buns":

Ingredients:

credit: tummyrumblr.com

• 2 large green plantains

• palm or coconut oil for frying

• sea salt

Directions:

For best results, cut both ends off of each plantain and then score the skin once all the way down the length of the plantain with a paring knife. Dig your fingers into the cut and carefully pull the peel away from the plantain.

1. Cut the plantains in half into approximately two equal pieces, and then cut each half lengthwise so that you get 4 pieces total from each plantain.
2. Heat the oil over medium to medium-high heat in a large saute pan so that it’s ¼ inch deep. Test the oil to be sure it’s hot enough by placing a corner of one of your plantain pieces in the oil.  If it sizzles, it’s ready.  
3. Fry the plantains in the oil for approximately 2 – 3 minutes per side or until very lightly browned. The plantains need to become soft enough to smash, so check them to be sure they yield slightly to the touch before removing. 
4. Once slightly softened, transfer to wax or parchment paper to cool. Turn off the heat under the oil for now (you will use it again later). 
5. Allow the plantains to cool slightly, about 5 minutes.
6. Once the plantains are cool enough to handle, place them, two pieces at a time, on wax or parchment paper on a flat surface (counter or cutting board). Leave a few inches of space between the two pieces of plantain and cover with another sheet of wax or parchment paper. Using a large, heavy pan (cast iron is good) or another cutting board, smash the plantains until they are about ⅛” thick.  
7. To re-fry the plantains, heat your oil once again and cook the smashed plantain pieces, 3 or 4 at a time, for just a few more minutes, until golden brown and crisped. Transfer to a platter and sprinkle with salt while still hot. Allow to cool slightly before serving.

I am sure you'll love this recipe if you give it a try. If you do try it, let me know what you think. Or feel free to send me any suggestions for recipes that I can try!

Mexi Pork Taco Boats!

Another one of my new favorite recipes: Mexi Pork Taco Boats!

I am a huge fan of Mexican food. I love it all! But, as you may be aware, Mexican food is not always your friend. Taco shells and flour tortillas are not all that great for you. But how do you eat a taco without a taco shell?

Well, I've found a solution! You make the taco using romaine lettuce. And you get to put in all kinds of yummy stuff inside! I promise you will not be disappointed if you give this recipe a try! And it's super easy, so what's not to love?

I cannot claim to have created this recipe on my own, but I will help the original owner out and pass it along! I originally found it on fastpaleo.com.

So, without further adieu, here is the recipe! : )

**********************************************************************

First, you have to make the pork. There are three ingredients. It does not get simpler than that!

Credit: fastpaleo.com

Shredded Mexi Pork

Ingredients:

• Lg Pork Roast of your choice (about 4lbs)
• Pkg Epicure’s Burrito Seasoning (I made my own seasoning: click here)
• 1 Onion, wedged

Instructions:

1. Coat your roast in salt, pepper, and sear in a hot pan.
2. Coat roast in burrito/taco seasoning.
3. Put in crock pot and cook on low for 8 hours, or until done.


Once you have your pork done, you're ready to make the tacos.

Mexi Pork Taco Boats

Credit: fastpaleo.com

Ingredients: 

• Shredded Mexi Pork
• Romaine Leaves
• Epicure’s Salsa – prepared
• Sour Cream
• Diced Avocado
• Shredded Cheese
• Epicure’s Guacamole Dip Mix
• A Lime

 Instructions:

Load the Mexi Pork into the romaine lettuce, then top with any or all desired ingredients. At the end, sprinkle on some fresh lime juice!


Such an easy recipe and it is so good! I actually did not use cheese when I first made these ... because I forgot. And it was so good even without it. I can eat Mexican food again and I don't feel like I'm missing any of the experience! I love it and I'm sure you will too!