I hope everyone is recovering from 14.1! It definitely created some awesome Fran lung, and I was crazy enough to do it a second time. The announcement for 14.2 is tonight. Anyone have any predictions? It surely won’t be good, and likely will be very heavy! I will be heading to Gillette for State swimming and get to attempt it there. Good luck to all the athletes! Let’s do this! I’m not sure how well I will do, being how I will be on a chlorine high….but hey maybe it’ll be my new energy booster!
Anyhooo….this was the easiest meal on the planet. I’m not much of a roast person, but this was good. I sort of prefer it this way instead of the crockpot. The photo isn’t the best once again, but it was dark outside so I just used my phone. Enjoy!
Easy Pork Roast with Sweet Potatoes, Apples and Onions
Serves 4-5 ~ 3-4 block meal….tis up to you to measure your ounces!
- 2 1/2 pound pork roast
- olive oil, salt and pepper
- 2-4 apples, quartered (I used small gala, so I used 4 apples but if you use a larger apple like pink lady or granny smith, I would only use 2)
- 2 sweet potatoes, cut into wedges
- 1 sweet onion, sliced
- 1/2 teaspoon sweet paprika
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
- salt and pepper to taste
- olive oil ( about 1/4 cup) enough to coat
- Preheat broiler to 500.
- Rub pork with olive oil and season with salt and pepper.
- Place on sheet tray and broil for 15 minutes, flipping half way through cooking time (to get nice color on meat).
- Meanwhile, chop apples, sweet potatoes and onions. Toss in oil and spices.
- Arrange on sheet tray around pork roast.
- Turn oven to down 450, and roast for 20-30 minutes,until apples and sweet potatoes are tender and meat reaches 120 degrees. This is a preference, most might say to cook to 140, but that is how you get dry pork. Allow the meat to rest at least 10 minutes before slicing and it will continue to cook and will be juicy! Return sliced pork and juices to the pan.
- Serve sliced pork with sweet potatoes, apples, onions and a simple salad.
Original Recipe: Pork Roast with Apples, Sweet Potatoes, & Onions
I lost my mind for a brief moment this fall and registered for a marathon. I’ve done several half marathons, and I find that distance to be really fantastic, but I’ve never taken a dive head-first into the insanity pool that is 26.2 miles. Fortunately, I have some really great (and motivating) friends taking on this challenge with me. Unfortunately, I failed to take into account the date of the race versus training time and the climate in which we live. I think you see where I’m going here… So, finally, Sunday was a nice enough day (by Laramie standards, people…nothing tropical about the temps here) to head out for a long run with a friend. For the first time since I was foolish enough to think my stumpy legs could handle five hours of running in one day, I felt good – like success was possible. Today, two days later, I can confidently tell you that my hips and ass are calling me a liar. So, any helpful tips you might have, I’ll take. Short of ice baths and shooting things up my nose, I’m game to try anything. Surely tequila shots are a time-tested remedy to muscle-soreness, right? Onward…
I once again am taking a page out of the Against All Grain oeuvre this week. I was initially drawn to this recipe because the only sort of sweet path to the spouse’s gut was oatmeal raisin cookies…a problem when you’re grain-free. These most definitely passed the spouse test, the post-WOD-need-some-carbs-test, and the student employee test. In order to make these zone better AND to make the time investment worth it, I doubled the batch. This will yield you about 55 cookies, but I’ve discovered they freeze very well and taste great right out of the freezer (if you’re too impatient to thaw them.).
Grain-Free Spiced Oatmeal Raisin Cookies (from Against All Grain)
Batch Yield: 55 cookies
Serving size: 2 cookies
Zone Calculations per serving: .5P; 1.5C; 4F
Calories per serving: 162
½ c. palm shortening
2 large eggs at room temperature
2/3 c. raw honey
2 tsp. vanilla extract
2 tbsp. plus 2 tsp. cinnamon
1 ½ tsp. nutmeg
2 c. blanched almond flour
¼ c. coconut flour
1 tsp. baking soda
1 tsp. sea salt
4 tsp. finely ground flax seeds
1 ½ c. unsweetened, finely shredded coconut
1 c. raisins
Preheat the oven to 350 degrees.
Place the shortening and egg in the bowl of a stand mixer and cream for 1 minute on high. An electronic hand mixer would also work.
Add the honey and vanilla. Mix for another minute until creamy.
In a small bowl, place cinnamon, nutmeg, flours, baking soda, salt, and flaxseed meal. Stir to combine.
Slowly add the dry ingredients to the wet and mix for another minute until well combined. Scrape the sides of the bowl, and mix once more for 30 seconds.
Add the coconut and raisins. Mix for a minute.
Drop tablespoon sized balls of cookie dough onto a parchment paper-lined cookie sheet. Place another piece of parchment paper over top of the cookie dough and, with a spatula, press down into circles approximately ¼ inch thick and 2 inches in diameter.
Bake for 9-10 minutes until edges are lightly browned. Cool completely on a wire race before eating and store in an airtight container.