Pork Roast

 Pork Roast

Cooking a pork roast in a slow cooker is a great way to get tender, flavorful meat with minimal effort. Here’s a simple recipe to get you started:

Ingredients:

1 (3-4 pound) pork roast (shoulder or loin)

1 large onion, sliced

4 cloves garlic, minced

1 cup chicken broth

2 tablespoons olive oil

Salt and pepper to taste

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon paprika

4-5 carrots, cut into chunks

4-5 potatoes, cut into chunks

Instructions:

Prepare the Pork Roast: Season the pork roast generously with salt, pepper, thyme, rosemary, and paprika.

Sear the Pork: In a large skillet, heat the olive oil over medium-high heat. Sear the pork roast on all sides until browned (about 2-3 minutes per side).

Layer the Slow Cooker: Place the sliced onions and minced garlic at the bottom of the slow cooker. Add the seared pork roast on top of the onions and garlic.

Add Vegetables: Arrange the carrots and potatoes around the pork roast.

Add Liquid: Pour the chicken broth over the pork and vegetables.

Cook: Cover the slow cooker and cook on low for 8-10 hours or on high for 4-6 hours, until the pork is tender and easily pulls apart with a fork.

Serve: Remove the pork and vegetables from the slow cooker. Let the pork rest for a few minutes before slicing or shredding. Serve with the cooked vegetables and some of the cooking juices.

This method ensures a juicy, flavorful pork roast that’s perfect for a hearty meal123. Enjoy!

March 4: Day 1 of 60

I have prunes for iron, bone health, apples for pectin for healthy arteries, almonds are a powerhouse of nutrients, fats, protein. So this will be my typical breakfast...a no brainer...decision made...So here I am DAY 1 ! Yay!

BEST MAGIC SHELL RECIPE

Magic Hard Shell

Ingredients

• 1/2 Cup Coconut Oil
• 1/2 Cup Cocoa Powder 
• 1/4 Cup Raw Honey or Maple Syrup
• 1 Tablespoon Vanilla Extract – or make your own
• Pinch of Sea Salt

Directions

1. Gently heat the coconut oil, cocoa powder and honey together in a small saucepan over low.
2. Stir until ingredients are melted. Add vanilla and salt and mix.
3. Pour warm magic shell sauce over ice cream or dessert of choice.
4. Store in an air tight container in the refrigerator.
5. Reheat over low to reuse.
6. This recipe makes approximately 1 1/4 cup of magic shell sauce.

THANKS TO THIS GAL FOR THE RECIPE:

http://thecoconutmama.com/magic-hard-shell/

My Last Fast Food Burger....

My last fast food burger was in September. I was driving a carless friend around and she wanted to stop at Carl's Jr, and I happened to have a coupon for buy one get one free Fampus Star burger. So we each got one. That was my last.
Number 1: I am so used to whole wheat buns (I buy them at the grocery store)that the white bun almost gagged me.
Number 2: The mouth feel of hamburger meat is not appealing to me anymore. As Molly would say, I'm "evolving." I used to drool thinking of fast food burgers. One day about 5 years ago, I did a taste test one afternoon and drove to 3 places: Burger King, Carl's, McDonald's..and ate all 3 burgers that afternoon and loved it. Of course, I felt a bit sick afterwards.
Number 3: I decided to take my doctor's instructions seriously: No beef.(She gave me this admonition because I have a tendency towards high cholesterol.)


Here is a picture of what I fried in the frying pan last night (while my lentil soup was cooking):Sliced onion, green pepper, and some Boca Burgers. We can get 4 in a box at Target for $2.37! (The same thing is $3.99 at the grocery stores).
I serve them on big whole wheat buns with mayo, and hot sauce. I microwave it for just a few seconds to soften and warm the bun. We eat these twice a week. WE usually had a side of salad and something else ( a vegetable).

I do not miss fast food hamburgers one iota. Even when those big colorful glossy ads come in the mail. Mine are better!