Taco Truck Carnitas and this week’s menu!

Hey guys!

I’m so excited to have a new recipe for you. I can honestly say, this may be my favorite thing I have ever made. We frequent (we live at) this cute little taco place in town who also has a taco truck. Words can’t explain the love I have for this place. And that’s saying a lot. Because they don’t use a lot of cheese in their tacos, and when I first heard that I was sketched out. But now, I NEVER serve cheese on tacos. It’s forced me to create delicious sauces on my own in place of cheese and my god. Cue the Little Mermaid’s “A Whole New World.”

I want to start by saying these carnitas are so freaking easy. They have a seemingly hefty list of ingredients but you all know me. I’m a lazy cook. So if I can do it, I promise you can too! Another thing I’d like to add is that these are NOT great quality photos. I made these bad boys for a get together so I was a little rushed. I need to be better about my photo taking.

I’m going to very quickly tell you what is on the menu this week and then I’ll get right to the recipe!

Today: spiced pecan goat cheese salad for lunch, low carb jalapeño popper stuffed chicken wrapped in bacon!!(what?!?) for dinner. Thanks target!
Monday: grilled steak with herbed butter and mashed goat cheese cauliflower
Tuesday: spicy fish tacos with the jalapeño ranch I’m going to share with you in a sec!
Wednesday: buffalo and barbecue wings with zucchini
Thursday: Sweet Chili Baked Salmon

For lunch I’m making creamy white chicken chili with one can of high fiber beans to keep it low carb! Mmm

Doesn’t that all sound amazing? I’m so excited!

Okay. Let’s get to these phenomenal tacos.

you will need:

-2 pounds of either pork butt or pork tenderloin.
-3 tablespoons of olive oil
-2 tablespoons of vegetable oil
-2 tablespoons of brown sugar
-1 tablespoon oregano
-2 tablespoons cumin
-2 teaspoons of garlic paste (or two cloves)
-1 orange
-1 jalapeño, cut and seeded (I’m a wimp)
-salt and pepper to rub on the pork

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Get that trusty crockpot! Set it on high for 4 hours. Rub one tablespoon of olive oil into the bottom of the crockpot and add your cut up jalapeño!

In a bowl, whisk together the last 2 tablespoons of olive oil with everything but the salt, pepper and orange. The vegetable oil will be used later.

Take your butt or tenderloin and massage salt and pepper into it. Place it on top of the jalapeño in the crock pot.

Rub olive oil/spice mixture all over tenderloin in the crock pot. I covered the entire top of the loin. Don’t worry about the bottom, it’s being flavored by the jalapeño!

Cut one orange in half and squeeze both pieces all over the loin or butt. Then place the orange slices in the crockpot with it!

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4 hours later, shred that pork up with a fork!

Heat vegetable oil in a large pan on the stove on medium/high heat. Take a slotted spoon and scoop out the shredded pork, letting some of the juices fall out. Add to the hot pan. Let the bottom side of the pork get all fried and crusty! Yum yum!

That’s it! Serve on soft corn tortillas! I recommend pico, cilantro and my creamy jalapeño ranch on top! I recommend eating like 10. Hehe

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So, really quickly, let me tell you how easy this delicious crema is. My friends went nuts over it. You will too.

All you need it a seeded jalapeño, one ranch packet, half of an avocado, cut into slices, 2 cups of sour cream of your choice, one cup of reduced fat mayo and one solid squeeze of lime juice! Put all of that in a blender and blend until smooth! Tada! It’s. Perfect. I put it in my Nutribullet and it works perfectly!

I hope you get to make this amazing dish soon! Your family and/or friends will be so impressed. I assure you.

Quick note: I would usually use a pork butt but Trader Joe’s only had tenderloin so I accidentally made this a leaner, healthier taco. And it turned out great! So please use whichever!

Xo

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Long weekend and healthy broccoli salad!

Where to begin.

We bought groceries for the entire week last week and didn’t eat any of them. I’m terrible. I just never felt like cooking and there was something going on every night. No excuse. And no, I didn’t eat healthy. Well, my lunches were all healthy. But after 5pm, it was all down hill. I still had vacation brain.

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That salad is probably the healthiest thing I’ve had for dinner all week. And that salad has chicken tenders and a croissant with it. So yeah. And do you SEE the plethora of snacks we have at work? Thank goodness I’m not a snacker. Or I’d be ruined. But the temptation is there.

My favorite meal this week was Brad and Jess’s chicken tacos. Brad grilled the chicken and the corn tortillas and Jess made the most DELICIOUS pineapple salsa and lime cilantro rice. Oh my goodness. So good. And we got to night swim!

I made broccoli salad to eat on last week. It was delicious. I know some people aren’t a fan of raw broccoli. I LOVE it. And I promise you, this recipe is delicious! Great way to get your raw veggies in for the day!

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You’ll need:
-One container of broccoli from your market’s produce area.
-1 cup reduced fat mayo (we used trader joe’s, olive oil mayo is great too!)
-1tablespoon apple cider vinegar
-3 packets of truvia (stevia)
-1 half of a cup of dried cranberries
-1 half of a cup of sunflower seeds

Mix the mayo, apple cider vinegar and stevia in one bowl.

In a large bowl, mix the broccoli, cranberries and sunflower seeds.

Stir the mayo mix into the broccoli mix, coating it all well.

I don’t recommend eating it right away. The flavors need to sit and hang out together for awhile before it will knock your socks off.

I let mine sit over night and then packed it in small tupperware containers to take for work! Yum!

THIS WEEK’S MENU:
Monday: Salmon with asparagus
Tuesday: Jerk chicken thighs with Parmesan roasted zucchini
Wednesday: Bourbon Burgers with sweet potatoes
Thursday: Blackened fish tacos

Lunch will be spaghetti squash with meatball bake and low carb wraps!

I’m trying something drastic this week.

By the time we get off of work, drive in terrible traffic, get home, let the dog out, cook etc., I do NOT feel like working out. So I’m going to wake up an hour earlier and do Bob Harper’s 30 minute cardio DVD, shower and go to work. I feel like if I get a hard workout in in the morning, not only will it wake me up through out the day, but I won’t feel bad about not working out at night and walking Bo a little will be enough! So wish me luck!

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I got these bad boys to help motivate me. My 2 year old Nike’s were feeling a little hard and uncomfortable lately. I love both of these. I’m so excited to start using them! Aside from walking from the car to the store. Hehe

Xo

20 days until the beach and this week’s serious menu

Guys. I got a Nutribullet. Best purchase of 2014. Maybe even 2013 combined! I’ve never been a smoothie drinker. I didn’t see the point in drinking 300 calories when I could eat them. And I love eating, clearly. However, the past few months, after each day logging my fitnesspal info, I realized my protein is low. And while yes, I am a meat eater, I don’t like to nom nom on tons of it every day. Enter protein powder.

I try to watch my carbs (under 80 a day) and with that, I need a higher daily protein intake. I heard of this black magic idea where you can add handfuls of spinach into a smoothie and disguise it with chocolate and peanut butter. I was a super skeptic. I researched and researched and decided it was worth a shot.

I bought the Nutribullet Pro 900 series at Bed Bath and Beyond with a 20% off coupon and it came to $110. It’s an ongoing joke at work how people go out and drop almost $400 on a vitamix or a blendtec. I don’t know about you, but I rarely have an extra $400 lying around. So nutribullet was my choice. And I made a good one.

I blended one giant handful of spinach, 2 tablespoons of peanut butter, one frozen banana, a scoop of vegan soy-free chocolate protein powder, one packet of stevia and almond milk. Trust me when I tell you, you can not taste the spinach. It tastes JUST like a peanut butter shake. Which used to be a favorite of mine. I’m. So. Excited.

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This beautiful green “smoothie” is exactly what I need to start the day and I’m so excited to try different variations. Iced coffee protein shake, anyone? Yeah, that’ll be next.

It is very obvious that I “fell off the wagon” here recently. Mike’s big birthday bash week, getting a dog and being a perpetual bum all did me in. But I know there is no excuse for not being healthy. And no more excuses. Especially when we’re going to the beach in 20 days. Ahhhhhh!

I’ll be back in an hour or so with an amazing and simple spaghetti squash bake that we’ll be eating on for our lunches.

This week’s menu:
Monday: Low carb chicken, mushroom and ranch quesadillas
Tuesday: Steak taco salads
Wednesday: Beef and veggie frittata
Thursday: Baked salmon with asparagus
Friday: out!

I’ve never in my life been a runner. Although I was an athlete until the age of 16, when it came to running, I always either had an excuse, walked most of the way, was in last place, or actually ran and puked afterwards. I hate running so much that when Mike does it, I tell him I think he has mental problems or is a pathological liar for pretending to like it. But I have been thinking this week… And it led me to a realization. I don’t hate it, or think Mike is crazy, I’m just jealous and bitter that I am not and have never been a runner. The idea that I can just strap on my shoes, walk out the door and go is so appealing. So, this week I’m going to give it a shot. Meaning walk, but run for minutes at a time. If you don’t hear from me by Tuesday, send help.

So excited to be back. Actually back. I’m tired of feeling like poo. And I have so many amazing recipes to share with you this week!

Be back in a few!

Xo

This week’s menu and mini quiche!

I have so many things to share with you guys!

Mike and I had double date night with Jess and Brad last night. We got Mexican and then went to see Godzilla. IT WAS SO GOOD. Better than I thought it would be by far! I ate what I wanted to. I eat so healthy during the week, I don’t worry too much about the weekends.

Today we went to the mall. We ate at California Pizza Kitchen. I was craving their thai crunch salad. So Mike and I split that. Yum!

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We stopped in H&M. Mike got some sessy new jeans. I didn’t find much I wanted. I’m so apprehensive buying clothes right now. I’m losing weight consistently so I don’t want to waste money on something that will only fit for 3 weeks. I stopped in bath and body works to get their new summer candles. Yay!

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Our last stop was our weekly trip to Trader Joe’s. We got lots of goodies on the menu this week!

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I wanted to show you guys how I keep my salad fresh for the week. Load up a few bags of salad mix in a giant Tupperware bowl then add a square of paper towel to the top. It soaks up excess moisture. Which leads to crisper lettuce!

I made mini quiche for our breakfast all week. So excited for them. We took a bite. Oh, so freaking good.

Mini Quiche!

You’ll need:
4 eggs
1/2 cup low fat milk
1/2 heavy whipping cream
1 pie crust (roll out, such as pillsbury)
A large handful of baby spinach
1 healing cup of cut up/diced ham (we used sandwich meat ham)
Roughly one cup of shredded cheese
Salt
Pepper

Preheat oven to 375 degrees.

Roll out the pie crust. Use the top of a cup to create circles in the dough.

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Grease up your muffin pan really well. Make sure all of the sides are oiled as well. You can use Pam or any oil you have on hand. Press circles of dough into muffin pan, making sure it is all pressed down and into the sides.

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In a bowl. Combine 4 eggs, 1/2 cup of low fat milk, 1/2 cup of heavy cream, salt and pepper. Whisk well.

Add baby spinach on top of pie crusts in pan. Then add chopped ham on top of spinach.

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Lastly, add egg mixture to each muffin tin. Fill to where it is equal with the top of the crust. I used my 1/2 cup measurer so I didn’t make a mess.

Sprinkle cheese evenly onto all of the quiches.

Bake for 30 minutes. Pull them out and let them cool! Then pack them in plastic baggies for breakfasts or eat one right away like us!

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I’m obsessed. They are PERFECT.

Anyways, I’ll leave you with this weeks menu. Mike is grilling steaks and squash and I need to help. Hah

Monday: Fish tacos!
Tuesday: Flat Out Pizzas
Wednesday: Orange Chicken and stir fry vegetables!
Thursday: Bourbon BBQ Turkey Burgers!

Fitness this week includes Monday and Thursday Zumba! Tuesday and Wednesday jog/walk at the park! (weather permitted. Hoping I don’t get stuck in the gym!)

See you guys soon! I’ll post some more info about Zumba! And fun pictures of the class!

Xo

This week’s menu + clothes lust.

It’s Tuesday! We’re trudging through the week. But hey, at least the end is near.

I wanted to let you know what is on the roster for yums this week!

Last night, we had humbly sized steaks and roasted summer squash and zucchini. (This is making you giggle if you read my last post. I did, in fact, eat Chinese Sunday. Sue me.)

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We simply threw the veggies in a pan with a little splash of olive oil, garlic powder and pepper. Cook on medium for about 20 minutes. Yum.

Tuesday Night – Low Carb fish tacos! MY FAVORITE FOOD EVER. Pictures and instructions to come. I wouldn’t even call this a recipe.

Wednesday Night – Grilled Turkey Burgers with grilled onions and sweet potato fries! I only eat half of a bun to cut down on some unnecessary carbs. 😦

Thursday Night – Grilled Tilapia with Pineapple Salsa and Roasted Green Beans. Can’t wait.

Friday Night – Date Night! I’m hoping we can go to Guacamole so I can eat my FAVORITE caesar salad and THE BEST, well, guacamole!

I will be including a weigh in this week. Time to get serious, y’all.

I was informed that Mike’s dad Steve will be providing us with a beach house and travel to South Carolina in August. I haven’t been on a real vacation trip in 6 years. It’s kind of insane. So this makes me INSANELY excited. Like, I can’t contain it. And OF COURSE, I want all new clothes for it. So, I’d like to lose a few by then. . 😉 I’ve spent way too much time on asos.com lusting over what I will be buying.

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I like that they call the line Asos Curve. Because let’s face it, the “normal” girls look sickly and I’m proud of my curves. Those bitches will never go away. And I’m okay with that.

Be back soon with some instructions for DELICIOUS fish tacos!

 

xo