Pork Tacos

Pork Tacos

*Original recipe here!

Ingredients

3 lbs pork tenderloin
1 jar of salsa
3-4 garlic cloves, minced
1 tsp salt
3/4 tsp pepper
2 tsp oregano
2 tsp cumin
1 tsp onion
1 tsp parsley

Instructions

  • Put all of the pork tenderloin in your slow cooker. Sprinkle salt and pepper over meat.
  • Pour 3/4 jar of salsa in slow cooker over meat.
  • Mix in all other seasonings. (Depending on the type of salsa you got, may depend on the exact seasonings you use and how much. I only got a plain medium salsa, no flavoring.)
  • Cook on high approximately 4-5 hours.
  • Shred pork, pour out all the juices from slow cooker.
  • Put shredded pork back in slow cooker and pour remaining salsa over meat and stir and turn on low settings. Let sit, covered, for approximately 30 minutes to really soak up the salsa.

Now you can make the pork into tacos! (Or eat it by itself, it is so good!) Use my Enchilada Cauliflower & Cheese Tortilla shells and add lettuce, cheese, sour cream or anything else you’d like. I ate mine with just the shells and meat, and it was still so tasty!

Note: I deviated away slightly from the original recipe. However, feel free to play it up a bit with the meat by trying different salsa’s and spices. Also, I’m sure you could cook this on a low setting for longer, but I have only cooked it on high and it has turned out good every time.

 

Low Carb Chili

Low Carb Chili

*Original recipe here!

Ingredients

1.25 lb ground beef
8oz tomato paste
1½ tomatoes, chopped
1 red bell pepper, chopped
1/2 cup onion, chopped
2 celery sticks, chopped
1½ teaspoons cumin
1½ teaspoon chili powder
½ teaspoon pepper
1½ teaspoons salt
¾ cup water (add more if needed)Instructions

Instructions

  • Brown meat in medium-large pan. Once almost finished, drain off fat and sprinkle ½ teaspoon salt over meat.
  • Add onions and peppers to pan and continue to cook for 1-2 minutes.
  • Combine cooked meat, onions, peppers, tomatoes, celery, water,and tomato paste in medium-large pot.
  • Stir spices into pot. Bring to boil, then reduce heat to low-medium and let simmer for 1-2 hours, stirring every 30 minutes or so.

*Note: I used 2 lbs of meat, and an 8 oz of tomato sauce, and cut down the water a little. I also sautéed the veggies with garlic for a few minutes before adding to the pot.

Also, for a little extra crunch, I baked cheese in the oven and made cheese crisps to go with mine! I used this recipe here!

Hi, my name is Michelle, and I’m an Emotional Eater

Since starting my journey on this low carb plan, I have really started to evaluate why I was choosing the things I was eating. Why I felt I craved those sugars and bad carbs. Is it a chemical reaction in my body due to being used to eating those things for so long? Is it emotional or in my head? Will it ever go away or will I always have to fight it? I constantly am thinking about these things, even after being on a low carb plan for over 2 months. Though I have had more cheat days/meals than the first month, I feel once I had that first one, the first cheat day, it has been much harder to curb the cravings.

So, I’ve been doing some research as to what it is that keeps you craving these things. For me, I know it is more of an emotional eating than anything, though I don’t necessarily feel “down” or “upset” when I am choosing to go through with a cheat meal. Some of it has been certain events, such as birthdays or environmental, such as a friend cooking breakfast for me. But as I’ve been reading articles about the why’s and information on emotional eating, I am thinking, shoot, that’s me. Or damn, they nailed me.

“While it may seem that the core problem is that you’re powerless over food, emotional eating actually stems from feeling powerless over your emotions. You don’t feel capable of dealing with your feelings head on, so you avoid them with food.”

Quoted from this site (which has a lot of great information!), these 2 lines really stuck out to me. Although when I’m thinking ‘I really want a donut’ I may not be sad or mad or even stressed, there is obviously some underlying issue that makes me feel powerless over this craving. One of the suggestions from the site mentioned above is to keep an Emotional Eating Diary. Though diaries in the past for me are hit and miss, I think keeping this for the cravings I get and writing down my mood when I get them may help to find the underlying cause as to why I am craving it and what I’m trying to fulfill. Another suggestion is to take a breather and pause. When I get the craving, it suggests to tell myself to wait 5 minutes and evaluate myself and how I feel. I have noticed since I have started the low carb plan that I started to replace the cravings with other things such as energy drinks, more coffee, diet dr. pepper drinks from Sonic. They were little rewards I was allowing myself for not craving or giving into cravings of bad carbs and sugars. But I am still giving myself that reward, or emotional “eating”. Though not as bad, it is still the same thought process and it’s hard to let go of.

If you are an emotional eater, or have issues keeping a “diet” or a “healthy meal plan”, then I say it might be worth a shot looking into why. Are you trying to fulfill a void in your life, emotionally eating your cravings? I am trying to remind myself that food should be used for nutrition. It is what helped me start this plan, and what I want to continue to work on to fulfill my health plan. Figuring out what void or emotion you have when you are eating unhealthy is definitely a personal journey, but I truly believe a large part of obesity in America is due to this mindset. This emotional eating, eating to reward yourself, social eating, bad habits of childhood eating. While these things may seem obvious, it may not always be obvious as to why there are such emotions or habits behind it. And the solution won’t always be easy. In fact, the solution won’t be easy at all. The good news? There are so many others out there like me, like you, who feel the same way and who want to break the habit. And in that, we can come together to support one another, share our recipes, suggestions for coping, additional helpful articles. This blog right here is one of the primary reasons I wanted to start Idreamaboutcarbs because I know if I feel like this, and some of my friends do, then there are a lot of other people out there that probably do as well, and feel helpless about it. Let’s help each other! In whatever way we can, let’s pull together, share our stories, our ideas, and our support.

Chicken and Broccoli Cauli-rice Casserole

Chicken and Broccoli with Cauliflower rice Casserole

*Original recipe here!

Ingredients

2 boneless chicken breasts
3 tbsp ghee (or butter)
1 small yellow onion
1/2 tbsp minced garlic
1/2 tsp garlic salt
2 cups chicken stock (or broth)
A pinch of parsley
10 cranks of fresh pepper
3 cups cauliflower (frozen is fine)
1 cup heavy cream
1 tsp lemon juice
1/2 cup mayonnaise
3 cups steamed, chopped broccoli
2 cups shredded cheddar cheese

Instructions

  • Preheat the oven to 350 degrees.
  • Fill a pot about halfway with water. Add both breasts of chicken. Cook on high and bring to a boil until the chicken is cooked through (180 degrees)
  • Meanwhile, cook up the garlic and onions in a medium frying pan on a low heat with the butter.
  • While that’s cooking, blend up your cauliflower using a food processor or a good blender. Do it for a couple seconds just until it looks like rice. (Or go to Target and get Cauliflower crumbles in a bag like I do!)
  • After about two minutes of the onions cooking, begin adding in the spices one at a time, mixing them into the onions as you go.
  • When the onions are soft, add the cauliflower.
  • When the cauliflower is soft, add the chicken broth. Cook, covered for about 10 minutes.
  • Check on your boiling chicken. Take it out and set it aside if it’s reached 180 degrees. Shred chicken with a fork once cooled.
  • Add the cream and lemon juice to the onion-cauliflower mixture and let simmer uncovered on low for about 10 minutes while it reduces. Mix it a few times throughout so it doesn’t burn to the bottom.
  • Add mayo, mix, and turn off burner.
  • Add half your pulled chicken into the cauliflower cream mixture.
  • Use the other half to line the bottom of an 8×8 casserole dish. On top of the chicken, layer in the steamed, chopped broccoli.
  • Top with the cauliflower cream mixture and then top with cheddar cheese.
  • Put in the oven for 30 minutes, covered with tinfoil.
  • Remove tinfoil and cook 10 more minutes.
  • Enjoy!

*Note: I used 5 chicken breasts for this recipe and only doubled the spices. The broccoli and other sauce ingredients I kept the same and it was just the right amount of sauce for me. I used a 9 x 13 dish. I had issues getting the sauce to reduce, so this may be why I had plenty of sauce for the amount of chicken, however mine wasn’t watery. Use your best judgement! I thoroughly enjoyed this meal, and thought the cauliflower added a nice touch! Because I used more than double the amount of chicken and therefore a bigger casserole dish, this was able to make 6 – 8 servings.