Today’s STM submission comes from Lydia Ash, of Lawrence, KS. Lydia is almost through her first Whole30, and shared a bit of her experience with us via email. Lydia writes:
“I’m a life-long sweet addict – carb cravings were part of my daily life. The sugar addiction, coupled with a general dislike of exercise, resulted in a battle with obesity since childhood.
I began my first Whole30 on August 1st, after eating “primal” since April. That made the transition to Whole30 a lot easier… but it didn’t make the changes any less noticeable. Improvements that amazed me: I don’t crave pastries anymore. I think those things would still taste good–but the constant obsession over eating them is gone. I no longer swell up like a balloon after every meal. I have energy to exercise in the evenings after work now–a feat that was unthinkable six months ago. I have huge and fast improvement in muscle definition. For a forty-year-old gal, these gains are pretty amazing.
Many thanks to Whole9 for promoting the Whole30 program. I appreciate your advice, your enthusiasm, and your recipes! The least I could do is offer up one of mine.”
Lydia’s recipe submission is perfect for single-eaters, families on the go and those of us looking for an easy, no-fuss meal. Crock pot cooking is fast and convenient – you do the prep, and the cooker does all the hard work for you. It’s healthy – when fresh ingredients are cooked at a low temperature, you retail the natural juices, vitamins and minerals from your meat and vegetables. And the cooker lets you make a big meal, perfect for freezing for later (or leftover lunches the following day). Mix and match ingredients to suit your fancy – what could be easier?
Steal This Meal: Crockpot Carnitas
- 5lbs of country-style spare pork ribs (or however many will fit in your crock pot)
- 2 large onions, diced
- 2 cups of diced tomatoes
- 2 cups of diced peppers
- 2 heaping tsp dried oregano
- 1 heaping tsp granulated garlic powder
- 1 heaping tbsp chili powder
- 2heaping tsp cumin
Mix all dry spices in a small bowl. I use a heavy hand with the spices – season to taste. Mix the diced tomatoes and peppers in a separate bowl.
Put down one layer of the ribs in the bottom of the crock. Sprinkle a spoonful of the spice mixture over the meat and spread around some of the tomato/pepper mixture. Top with onions. Make a second layer of ribs and continue until you are out of ingredients. I like to finish with ribs on top, not onions, so the layers are slightly uneven.
Turn crockpot to low and cook for at least eight hours.
Using a pasta-serving spoon, shred your pork ribs. This is the best use for a pasta-serving spoon ever. It allows you to pull apart the meat and remove the bones as well as any egregiously large pieces of fatty gristle.
Use this to make a hot salad, or serve alongside some cauliflower rice and cucumber slices. I especially like it as a salad because the cooking liquid can serve as dressing–no extra condiments necessary. My favorite is a hot salad topped with some avocado slices. It’s what’s for dinner tonight! This freezes really well, too. Perfect for single-eaters or small families.
Got a delicious, simple, Whole30-approved list of ingredients for our next Friday recipe feature? Send your Steal This Meal entry (along with photos and YOUR Whole30-inspired story!) to firstname.lastname@example.org.
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