So, this is what happens when you forget your WordPress password for one year, move twice, and forget about eating Keto. FOR ONE YEAR. A lot has changed, but I will definitely say that I am back to posting regularly and posting tasty food!
But seriously, guys. Keto really is the perfect Fall lifestyle change. Even if you only do Keto for a month or so (quite like my husband and I), it will make you feel better all around. So while I am going to try and commit to remembering my password, I will be providing Fall-themed Keto recipes that will make you feel full + wonderful and looking amazing!
First things first, what has changed?
- We now live full-time in Palm Springs, CA
- I work full-time as a wedding, engagement, and event photographer (www.theperkinsphotographers.com)
- We lost our baby earlier this year (one of the reasons for my absence), but are hopeful that someday it may happen again for us (a Keto diet can actually aid in preventing future losses, btw)
- We lost Mike’s mom to cancer. I miss her every day, but I know that she’s laughing at all my terrible puns and dancing in Heaven with his dad
- My husband got an awesome IT job and is crushing it!
- We fixed up a house that we are currently living in and although it isn’t fully done, we absolutely love it
So, that is a quick look into our life in the past year. It may not seem like much, but we are hoping to create better health for ourselves and to make every day count.
This month, November, my husband and I are doing no carb November. Coincidentally, it is also no shave November for my husband at work. Before + after photos will be available at the end of the month of that. 😀
BALSAMIC + GARLIC PORK ROAST AND BRAISED COLLARD GREENS
This is the perfect pork roast. I got it from Costco for $2.99/pound and it was already trussed and everything! Pork has a lot of fat, which is why it is great to eat on a Keto diet, because incorporating fat into your diet aids in weight loss by replacing sugar. Once you are not eating sugar and are in Ketosis, your body will only burn fat and use fat for energy, so the body needs a higher amount of fat intake in order to sustain itself. Which is why pork is so wonderful. But I mean, really. Bacon? No one can argue.
I seasoned the pork with salt, pepper, and garlic powder. Then I seared it in a REALLY hot cast iron skillet that I added some olive oil to. It only takes about five minutes per side to sear on a gas stove. On an electric, it probably will take closer to ten minutes per side to sear.
You will definitely want to remember to turn the gas off on your stove after you are done. You can see in this photo that I did not, and ended up leaking gas throughout the house for over two hours before I realized I had left it on. After frantically googling if I was going to die, and texting my husband about my various feelings, he assured me I was fine, and I was fine. I aired out the house and it was fine :). But DON’T DO WHAT I DID.
After searing the pork, deglaze the pan with balsamic vinegar to pick up all the bits that are on the bottom of the pan. That way you can incorporate more flavor into the dish. The balsamic reduces quickly, and once reduced the sugars will become more intense, so you only want to use about a tablespoon to deglaze. It’s all about staying under 20g of carbs, after all.
Let the pork cook all day on low in the CrockPot and I assure you your house will smell AMAZING. Speaking of things that smell amazing, I am obsessed with candles once Fall hits. I always have this cute fox candle holder on my kitchen counter and a candle going at all times. I got it from Bath and Body Works (http://www.bathandbodyworks.com/p/autumn-fox-3-wick-candle-sleeve-023168496.html). My husband is obsessed with foxes, so this is the perfect touch for our house :).
Here’s our cute kitchen! We replaced the floors throughout the house, painted the cabinets in the kitchen, and replaced the appliances. I absolutely love it. It just feels so clean and organized (minus the dishes in the sink, don’t look at those).
Now, collard greens. I am so addicted to braised greens of any kind, as they remind me of the south and all the barbecue joints that serve spicy braised greens. They are a must in the Fall, and bonus: they are incredibly low carb. Win win.
You will want to chop up bacon, onions, and garlic to sauté in the collard greens. This will add the smoky backdrop for the mustardy greens. You can also substitute collard greens or kale, but I really love the acidity that comes from mustard greens.
Toss the greens with the sautéed bacon, onions, and garlic, and add some Tapatio for flavor. There are NO carbs in Tapatio, so add as much as you want! You could substitute another type of hot sauce if you don’t like Tapatio, but if you don’t like Tapatio, then, well, that sucks.
This guy can really make anything look good. If you can’t find a handsome guy to lift out your pork roast for you while taking photos of him, then you can totally do it yourself because gender stereotypes don’t matter and you can do anything that you damn well please.
2.5 lb pork loin (0 carbs)
2 teaspoons olive oil (0 carbs)
1 tablespoon garlic powder (0 carbs)
1 tablespoon salt (0 carbs)
1 tablespoon black pepper (0 carbs)
1 tablespoon balsamic vinegar (3g carbs)
2 tablespoons butter (0 carbs)
2 tablespoons minced garlic (3g carbs)
1. Evenly coat pork loin with salt, pepper, garlic powder
2. Heat cast iron or non-stick skillet to high heat and add olive oil
3. Sear pork on each side for five minutes per side
4. Remove pork and add to CrockPot
5. Keeping high heat on pan, deglaze with balsamic vinegar
6. Reduce for two minutes
7. Add butter and garlic, and stir for two minutes
8. Pour over pork and add lid to CrockPot
9. Cook on low for 8 hours
INGREDIENTS (COLLARD GREENS)
3 cups mustard greens (6g carbs)
3 strips bacon, diced (0 carbs)
2 cloves garlic (1g carbs)
1 onion, chopped (4g carbs)
Tapatio (to taste) (0 carbs)
1. Chop bacon, onions, and garlic
2. Heat a dutch oven or non-stick pan to medium high heat and sear bacon, onions, and garlic. Bacon will release fat to cook the vegetables in
3. Add mustard greens in batches, allowing each batch to cook down before adding the next batch (takes approximately five minutes between batches)
4. Once all mustard greens have cooked down, add Tapatio to taste
5. Spoon into ramekin or bowl and enjoy!