Sweet Potato Chia Pud, Borsch on Repeat and Carnitas Salad: Whole30 Day Sixteen


Snowy morning so we took our run at the indoor track across the street after our 20 minute workout, but first coffee and another chia pud… notice a little routine action here?

Sweet Potato Almond Butter Chia PuddingBreakfast: This thick and creamy chia pudding is quickly becoming a definite favourite in our house. I still can’t believe how much I love this combo, praise be to the bright orange tuber!
Serves 2
2 sweet potatoes (roasted/steamed, cooled and peeled)
2 tablespoons almond butter
pinch of cinnamon
1/2 cup of chia pudding
2 bananas, sliced
sliced almonds, to taste

Preparation: Puree the sweet potatoes, almond butter and cinnamon in a blender or food processor until smooth. Spoon a layer of the sweet potato puree into two small glass ramekins (about 1/4 of the mixture in each) Top with a layer of sliced banana, then the chia pudding (about 1/4 cup in each ramekin) and then another layer of banana and a final layer of the sweet potato puree. Top with more banana, coconut flakes and sliced almonds to taste.

Lunch: A big pot of soup is a lovely thing to make, not only because it’s relaxing as it slowly simmers throughout the day, but also because, leftovers are almost always generous.
via Mamushka

Dinner: Mmmmm carnitas. Pure taco glory. Slow-cooked, cumin and chili scented pork that falls apart as it braises. After cooking for 6 hours you’re left with a big pot brimming with succulent shredded pork. For the most glorious experience of ultra-porky ecstasy, broil the carnitas in the oven until the edges are golden and perfectly crisp. Fill a tortilla, top a salad, whatever you do with it, you’ll love it. Hard.
Carnitas 2

Serves 8-10
For the Carnitas
4 pounds boneless pork shoulder
juice of 1 large orange
juice of 1 lime
1 tablespoon cumin
1 tablespoon chili powder
1 tablespoon oregano
1 large onion, sliced
5 cloves of garlic, minced
1 bay leaf
3 teaspoons salt
freshly ground black pepper to taste

Preparation: Add everything to a large pot and add water to cover. Bring to a boil, cover and then simmer for about 6 hours or until the pork is tender and falls apart. Remove the pork and if necessary shred a bit with two forks. I like my pork a little crispy, so I transfer the pork to a baking sheet with a drip tray and broil until the pork is golden browned and crispy on the edges. To serve, season with extra salt and pepper if necessary. Serve in tacos or a over a salad.

For the Salad:
Serves 2
1/2 head of romaine lettuce, chopped
2 tomatoes, chopped
2 green onions, chopped
1 green bell pepper, sautéed
salsa fresca
pickled jalapeños

Preparation: Mix the lettuce with the tomatoes and green onions. Divide the lettuce mixture between two plates and top with sautéed green peppers, guacamole, salsa fresca and pickled jalapeños. Nestle the carnitas (recipe above) alongside and enjoy.



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