Two days down! I don’t know why I say that with such enthusiasm, as it’s really not that difficult to consume delicious food a few times per day. I thought I was off to a great start with how good I felt on Day 1, but Day 2 proved to be a beast. Mostly because of a massive headache that lasted all day. Guess the multi-day lack of coffee from my system was too much for the Yerba Mate to handle! I’m sometimes stubborn with my headaches and think I can see them through, but that’s not always the best idea, especially when I’ve got things to do. I knew that if I didn’t pop a couple of Advil by mid afternoon that making dinner was not going to happen. Luckily it helped pretty quickly, along with some taco soup that I made for a late lunch and a teaspoon of Natural Calm.
Yes, I know, the only thing you saw in that last sentence was taco soup. Does that not sound amazing? I can assure you that not only does it sound amazing, but also has all of the wonderful flavors and satisfaction of a taco or taco salad served up in a soul warming bone broth. Thoroughly satisfying and filling. It’s another recipe that I got from “It Starts with Food.” One of the things I like about many of the “recipes” shared in “It Starts with Food” is that they’re more like guidelines and suggestions for flavor pairings than detailed recipes. That allows you to really be inspired and make the dish the way you like it best, adding the protein and veggies you prefer along with the seasonings and quantities of seasonings that you prefer. For example, yesterday I added too much chipotle chile pepper (the dried, ground spice) to my soup and my mouth was on fire. Delicious fire. I’m beginning to like hot and spicy foods more than I used to, but I still lean towards more mild seasonings if I can help it. Today instead of the chipotle chile pepper I added ancho chile pepper (the dried, ground spice) instead and found that to be perfect for my tastes.
The first time I used ancho chile pepper was for a chili, Michelle Tam’s from Nom Nom Paleo if I remember correctly, and I was a bit terrified at the large quantity of ancho chile pepper the recipe called for… Something like 1/4 cup, or maybe even 1/2 cup. And yet the chili was only mildly spicy with more of a smokey, slightly sweet flavor than an intense heat. For those who like the flavor of chile peppers but aren’t a huge fan of the heat that a lot of them come with, give ancho chile pepper a try.
I’m short on time tonight (okay, maybe I just really want to go watch an episode of House of Cards and cuddle with my dog) however later this week I’ll post the modified Taco Soup recipe I’ve been making for my lunches. I also made a pretty good Cinnamon Chili Rubbed Pork Roast with Apple salsa last night using this recipe from Multiply Delicious. The only modifications I made were to use a 1.5 lb pork roast (which was originally a 3 lb pork roast that I cut in half) instead of a pork tenderloin and to use 1/2 Tbsp chipotle chile pepper and 1/2 Tbsp ancho chile pepper in place of the 1 Tbsp of chili powder (only because I was out of chili powder.) I cooked the pork roast on 325 for an hour, which is when the internal temp reached 145. I also made the Fresh Apple Salsa however I omitted the honey to make it Whole 30 compliant. It was quite good, however I think I added too much red onion. Probably because I didn’t measure it. I thought it was a really good main dish, very pretty, fairly simple, and certainly a recipe that I’ll be hanging on to.