Hi Everyone,
With the Food Matters program underway, we wanted to trial a bit of a new initiative. A healthy eating tip – and a recipe to use – that are along the lines of ‘Food Matters’. Now – since this is the ‘first one’ I am not sure how this is going to evolve but the intention at the moment is to put up a new post every Wednesday…let’s see how that goes shall we???
Drink Water!
Hah. Amazing that we would pick such an obvious thing to be our first ever ‘Tip of the week’. Well, I guess this just proves that just because something is obvious and ‘everyone’ knows it doesn’t mean it isn’t something you should be doing.
– Last thing at night before you go to bed, put your water bottle in the fridge. That way, when you wake up, you will have a bottle of cool, refreshing water ready to drink. (Please ‘scratch’ the easy prep cheat of the week if you prefer your water at room temperature).
1/. Drink 1x FULL Water bottle before lunch time every day.
2/. Drink a SECOND FULL water bottle between lunch and when you go to be every night.
Simple as that. Your challenge is to drink 2x water bottles every day from now until this time next week. That is not too hard and I am sure a lot of you are already doing it…please DON’T count any water you drink during a gym session as part of this ‘2 bottle’ challenge.
– A slow cooker and a sharp knife.
– 1x pork roast (a couple of kilos is a good size)
– 3-4 rashers of bacon
– 10-12 cloves of garlic (this doesn’t mean ‘a jar of minced garlic – get the fresh stuff)
– A couple of tablespoons of coarsley ground salt
– A teaspoon of ground black pepper
– A tablespoon of coconut oil
Lay the bacon rashers in the bottom of the slow cooker and leave it alone.
Grab the pork roast. Trim off any skin/excess fat that is on the roast…you aren’t making pork crackling here (though you could do that separately if you like) so you don’t really ‘need’ the fat left on the roast.
Mix the coarse ground salt and black pepper together with the coconut oil and rub all over the roast. Spend a couple of minutes ‘massaging’ the salt/pepper mix into the roast.
Use a sharp knife to put a dozen or so ‘slits’ into the roast – push a garlic clove into each of these little holes.
Lay the roast on top of the bacon rashers and turn the slow cooker on to ‘low’. It will take around 8-10 hours to cook depending on the size of the roast and how hot your slow-cooker gets. A really big roast could take 12-hours I guess! You shouldn’t need to add any water to your slow-cooker.
When it is done, use a couple of forks to shred the meat – it should quite literally ‘fall apart’ when you touch it with the fork. Serve inside a lettuce leaf filling – you can add fresh avocado, capsicum, cucumber, carrot etc to the mix depending on your ‘taste’. You could serve it a million ways I guess (it is after all a roast) such as alongside a plate of vegies, with a salad, with rice/cauliflower rice, atop some righteous nachos (now we’re talking!!!) – you can do anything you like. I find ‘forking it’ into a lettuce leaf alongside a few other salad veggies is awesome though!
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