What a busy weekend!
First off, in my first week of the core challenge I did 1000 crunches, plus 2 cardio workouts…feeling pretty darn good. I haven’t dropped a lb, but I am ok with that.
Yesterday we went to Bass Pro shop to see Santa, but the line was FOUR hours long, so we opted to just Christmas shop instead. Brian got some new clothes and a new jacket as this was on his list and it’s too hard to pick out stuff for him…I got a few new shirts as well, and we agreed we don’t need to wrap them. LOL.
|And this, is why I smile, daily.
Today we went to church for the first time in quite a while with my friend Carolyn and her family. Her boys were in the Christmas production and it was so touching to see the kids sing and perform. Afterwards we went to our favorite local diner for breakfast, and I sadly pigged out. Bah. I have a weakness when it comes to breakfast foods…LOL.
So my goals this week are to eat ‘cleaner’ and avoid carbs and dairy. My system needs a nice little flush so to speak.
Tonight I decided to put on my Chef’s hat, and I made a pork roast with cauliflower mash as well as a side of steamed broccoli. Simple, yet healthy.
I seasoned the roast with basic kosher salt, pepper, and my favorite spice rub. Then, I seared it on all sides, and threw it in the crock pot with chicken stock, onions, and garlic. The roast was small, so it only took two hours on high, and 30 minutes on low to finish it off.
While this cooked, I prepared my cauliflower mash. Quick, and simple…sauté 4-6 cloves of garlic in one pat of butter and a splash of extra virgin olive oil. Once the butter is melted and the garlic lightly browned, add in a head of roughly chopped cauliflower. Season simply with kosher salt and pepper and let cook until soft. I put this in my food processor and added just a spoonful of low fat cream cheese and a splash of milk. Puree on low, and then put the mixture into a casserole dish. Top with freshly grated parmesan cheese and bake for 20 minutes at 350 degrees.
|Cook slowly for about 25 minutes
Next, is my cranberry reduction sauce…I have been perfecting this for weeks now, and I think I finally scored tonight. In a wide sauté pan, add a half of a bag of fresh cranberries. Ladle in two cups of the stock from the roast. Bring this mixture to a boil, and add in ½ cup of Pinot Noir. Season with salt and pepper to taste. To thicken, add 2 tablespoons of corn starch to a cup of water and whisk. Once incorporated (with no lumps), add this mixture to the cranberries and bring to a boil. Lower the temperature down to a simmer, and let simmer for about 15 minutes. When ready to serve, strain all of the cranberries and add the sauce back to a small sauce pan. Put in a small pat of butter, and warm through…
While this warmed, I steamed 4 servings of broccoli in the microwave. Quick, and easy to boot!
I breadloafed the roast after letting it rest for 15 minutes…YUM. It was so juicy!
Time to plate!
This meal was enjoyed by my entire family, to include my six year old. J We paired the meal with the same Pinot Noir used to make the sauce, and it was truly delicious, and healthy! And hearing my youngest say, “Mom, you should be the next Master Chef,” truly made the effort even that much better!
May you all have a blessed and healthy week!