Well, this day has not been fun. After months of awful service, we are getting rid of AT&T as our Internet provider, and, presumably as their way of saying a hearty “Fuck you very much!” before we move on to Comcast, they shut off our service last night instead of on Saturday, when they were supposed to disconnect it. (The fact that I didn’t even realize it had been shut off until midday today because I thought it was just their standard reset-the-router-10-times-to-get-service service is not a good sign.) I’ve been working from a Wifi hotspot for most of the day, which has been pretty painful. At this point, I’d love to eat my feelings but…I can’t because we’re doing another Whole30! I haven’t decided yet whether or not the fact that I can’t easily go for an apple cider margarita and the honey gold pretzels right now is a good thing or not.
Here are some of our food highlights from this week…
Perfect chicken. I actually made this recipe for the first time a couple of weeks ago. “Perfect chicken” is a pretty bold claim, but I was feeling pretty confident after we got through the pan-searing phase — it smelled so good. Turns out, it is the perfect chicken recipe. I hate cooking chicken because I feel like it’s so hard to get right, but this recipe went flawlessly. It was juicy and delicious, and it shredded up really nicely for the chicken salad I prepped while it was cooking the first time around. This week, I made a huge batch at lunch on Monday and then shredded some of it for my go-to chicken chili, and I found it improved the chili considerably. I mean, it was good before, but the shredded chicken was great.
Green chili turkey burgers. When Eric couldn’t find pre-chopped cilantro at the grocery store for this recipe, he decided not to bother with it (can’t say I blame him, as I hate chopping herbs) and substituted…fresh parsley instead. He made the recipe and it was fine but I kinda want to give it another go because I feel like cilantro and parsley are…not really that easily interchangeable? And I think he made it into an entirely different recipe with that swap?
Slow-cooker pork carnitas. This is another repeat from a couple of weeks ago that also happens to be in the Crock Pot right now. You guys…this recipe is SO GOOD! I was nervous about how it would turn out, but it was absolutely fantastic. And the final step (sauteing the pork until it’s crispy) really sealed the deal. (I skipped the cauliflower rice and we ate it over grilled peppers instead.) The next morning, we had leftovers with scrambled eggs, salsa, and guacamole, and it was great. Actually, writing this has improved my cranky mood considerably…now I’m so excited to eat that pork tonight!
Other than that, it’s been more of the usual suspects: steak, Brussels sprouts, sweet potatoes, burgers. I haven’t been in the mood for much for breakfast lately and I’m just over bacon and eggs, so I’ve been having a mixed nuts and coconut flakes, tea with coconut milk, a little fruit, and…beef jerky. I find it’s a little odd at breakfast, but it’s got a lot of protein and it’s not greasy which is what I’m looking for lately. Also, that brand of beef jerky is really, really good.
This week, I also bought some nutritional yeast to experiment with but I haven’t made up my mind on it yet…fingers crossed I like it so then you can hear me say “yeast” on a regular basis.