My Plate 10-30-12

The day before Halloween and my kiddos are pumped up! I realized Halloween is a big day in their little world! Knowing that there would be more treats in store than they’re used to, I made sure they got some quality food in their bellies at school. 
Kids’ school lunch:
• Roast beef roll-ups (Applegate Farms organic, grass-fed)
• Leftover sliced sweet potatoes
• Leftover veggies (broccoli and peppers) from last nights stir fry
• Organic grapes

Breakfast:
• Organic salad greens topped with chicken sausages and salsa (Muir Glen brand)
• Strawberry Banana Paleo Pancakes (banana paleo pancakes with fresh, organic diced strawberries added to the batter)

Lunch:
• Leftover beef and broccoli stir fry
Dinner:
While I was meal planning earlier in the week I decided to take a couple pork leg roasts out of our freezer to thaw from the 1/2 pig we bought through our local farm. Although, I wasn’t sure at the time what I was going to do with them. When this morning came, I decided I would throw them in the crockpot and see what happens. I first used a mortar and pestle to grind up some dried rosemary and sea salt to rub over the outside of the roasts. Then into the pot they went with 1 cup of water. I set the slow cooker on low for 8 hours.

At the end of the 8 hours, I pulled the roasts out and onto a cutting board. I discarded the liquid left in the pot.

The meat was falling off the bone and I decided to shred it with a couple forks. 

Super yummy, moist and a slight hint of rosemary.

• We paired the pork with roasted asparagus (roasted in coconut oil and seasoned with salt and pepper)
• And roasted acorn squash (cooked with coconut oil and a dab of ghee)

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