1. Sugar matters – a lot.
2. Little cheats matter – a lot. My meals have not changed much at all (better mayo, no honey or maple syrup for cooking) – but I have not picked up a candy bar, had a soda, or eaten popcorn while watching a movie. Those are the things that have kept me from losing weight.
3. I have more willpower than I thought I did. At some point every day I want to cheat. And every day I don’t. Last night was the closest I’ve come after a crazy long day that I will not bore you with. I told Chris I was going to get a soda and he said, “No!” This man NEVER says no to me and he was so vehement that I just went and got some more water.
And now without further ado – a recipe.
Pulled Pork Soup
(adapted from Food Network Magazine)
4 slices bacon, chopped
1 onion, chopped
6 cloves garlic, minced
1 6oz. can tomato paste
1 tablespoon paprika
1 tablespoon Creole or Cajun seasoning
1 tablespoon chili powder
1 tablespoon bacon fat
3 lbs pork roast or loin, trimmed of excess fat
1/4 cup apple cider vinegar
1/2 cup apple juice (Simply Apple is recommended)
1 14-oz. can diced tomatoes
3 cups chicken broth
1. Combine the bacon, onion, garlic, tomato paste, paprika, Cajun/Creole seasoning, and chili powder in a food processor and process into a dense paste.
2.Heat the bacon fat in a soup pot over medium heat and add the paste. Cook for 5-7 minutes until the paste darkens. Add the meat and coat with the paste. Add the vinegar and juice.
3. Add the tomatoes and chicken broth. Cover, raise heat, and bring to a boil. Once it boils reduce heat and continue to heat for 2-2 1/2 hours.
4. Pull out the meat and shred (if it’s supermoist it may have already fallen apart in the pot, then just mash any large chunks with a spoon).
Ideas – throwing in some greens will add some good nutrients without altering the character of the soup too much – spinach, kale, or swiss chard would be fabulous.
Bonus – Simple Slaw – (not technically Whole30 compliant, but I made it anway – 1 teaspoon of honey divided amongst 6-8 servings seemed ok)
1 small head of red cabbage
8 oz. sugar snap peas
2 medium carrots.
4 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons lime juice
1 teaspoon honey
1. Whisk the lemon juice, lime juice, olive oil, and honey together in a large bowl.
2. Shred the cabbage and carrots.
3. Chop the sugar snap peas on an angle. I grab a handful, align them, and chop altogether. Works like a charm and they look pretty.
3. Toss all of the veggies in the bowl, mix, and serve!