I had all kinds of plans for the blog this week but then the dreaded allergies attacked my face with a vengeance. Seriously, I look like I have been on a week long bender. My eyes are red and puffy. My nose is brighter than Rudolf’s. My eyes are watering. My nose is running and it feels like an elephant is sitting on my chest. I sneezed so much and so hard the last two days I gave myself a horrible headache that just won’t go away. It totally derailed any big attempts at cooking and photographing for the blog.
I am trying not to be a big baby about this because on the grand scale of things it isn’t cancer or Alzheimer’s or anything serious. In fact, this is the first time since my Whole 30, in April, I have been bothered by my allergies at all. I should be grateful. Instead I am sitting here feeling miserable and very, very sorry for myself and I want the world to know it so here I am posting a whiney, crybaby post. Tune in next week to my next post for our regularly scheduled non whiney, crybaby post.
I did manage to throw a soup into my pressure cooker. The recipe came from my new cookbook, The Big Book of Paleo Slow Cooking. I love slow cooking cookbooks because the recipes are usually, easily adapted for use in the pressure cooker.
I don’t have much to say today. I am just so tired. I guess this is normal. I am not giving my body the quick form of energy it is used to using and my body isn’t efficent using the new form of energy I am giving it yet. The literature says this too shall pass.
Thank goodness for my pressure cooker. If I had to make an effort to cook today, I probabally would have given in and orered a sandwich from Erbert’s and Gerbert’s.
Place your trivet in the bottom of your pressure cooker liner. Add enough water to bring your pressure cooker to pressure. Cut seveal slits into your roast and push slivers of garlic into each slit. Spinkle the top and bottom with salt and paprika. Be generous. You want it to be well seasoned. I ended up using about 1 1/2 teaspoons each of salt and paprika. Place the roast on the trivet. Lock the lid. Bring to pressure and cook for 90 minutes. Use natural release. Remove the pork from the liner and slice or shred the pork.
One of the things that drew me to the Whole30 is they want the Whole30 journey to be about more than a number on the scale. They don’t want you to weigh yourself for the entire month. No problem here, I don’t own a scale. How do you stay motivated if you can’t see the number on the scale consistently go down? The Whole30 helps you stay motivated by concentrating on non scale victories (nsv). Non scale victories are the little success’ we have everyday on our journey. Maybe we bypassed the free donuts in the break room at work. Maybe we bypass a serious sugar craving by taking a walk. Maybe we, firmly but politely, told our less than supportive friend, we would love to spend time with them, just not at a restraunt.
Today I had a NSV that I am pretty proud of. I decided to go to a movie this afternoon. I am on vacation and I made it through my first day of my Whole30, I wanted to have a little celebration. I didn’t think bypassing the concession stand would be that big of a deal. I usually go to the movies with my friend, Steph, who has sensitivities to certain sounds, like me munching on popcorn. I usually don’t get anything as I refuse to pay $4 for candy I can get at work for .98 cents. I seriously under estimated the pull of movie theater popcorn on my psyche. As I walked towards the theater I actually thought I am only on day 2. I could have the popcorn and start over tomorrow. Nobody would have to know. The problem is I would know so I went in bought my ticket and took my seat without a stop at the concession stand. Popcorn just wasn’t worth screwing up my Whole30.
There are as many ways to hard boil eggs as there are people who boil them so why am I posting this one? On the Whole30 eggs are your friend. Hard boiled eggs are a quick source of grab and go protien. Hard boiled eggs in the pressure cooker is a very quick way to make them. I absolutely love the texture of the eggs made in the pressure cooker and even eggs fresh out of the chicken peel like a dream.
enough water to bring the pressure cooker to pressure
Place the eggs in the pressure cooker liner and add enough water to bring the it to pressure. Lock the lid and cook on high pressure for 3 minutes. Release the pressure with a 10 minute natural release. Rinse under cold water until the eggs are cool. Store in the refrigerator.