Super Easy Carnitas (21 Day Fix Approved!)

Ingredients:

• 4-5 pounds boneless pork shoulder (I get a big one from Costco) 
• 1 tsp sea salt
• 4 tsp oregano
• 2 tbsp cumin
• 3 tbsp olive oil, divided
• 1 tsp onion powder (or 1 small onion, diced)
• 6 cloves garlic, minced
• 2 jalepenos
• 1 tsp chili powder
• 1 tsp red pepper flakes
• 3 bay leaves
• 1 lemon/lime (I actually use 2 drops each of lemon and lime essential oil)
• 
  
• whole grain/corn tortillas 
• Optional toppings: diced tomatoes, shredded lettuce, shredded cheese salsa, low fat sour cream 

Directions: place the meat in the crockpot. In a small dish, combine 1 tbsp of the olive oil, and everything except the lemon/lime (if using lemon and lime essential oil, add it to the mix). Pour the remaining olive oil on the meat and massage it in. Spoon the spice/olive oil mixture on the meat and massage until thoroughly coated. Squeeze the lemon and lime over the top (if using) and add the bay leaves. Cover the crock pot and cook on low for 8-9 hours. Remove the meat from the crockpot and pour the juice in a separate bowl. Reserve for later. Shred the meat using 2 forks, and put the meat back in the crockpot. Pour a little juice over the top, to moisten. Heat some tortillas or prepare your lettuce "shells". Fill each with meat (1/2 red container for each) and add your toppings. Enjoy!

Eat Too Much Over the Weekend? 3 Tips to Cut that Bloat.

Weekends - especially holiday weekends - make it hard to stay on track with your nutrition, sometimes! So, what do you do Monday morning when you wake up tired, bloated, and gross feeling? 

1. Drink yo water. Lots of it!

2. Get moving: aim for 45 minutes of moderately intense cardio exercise (walking, aerobics, etc).

3. Eat lots of veggies! They'll help push the gunk through. 

...and no...I didn't eat the pizza ;-)

Take Me Hoooome!

Amen! A friend shared this picture earlier, and it reminded me of "home". We've lived in south Texas for 2 years, but our dream is to get back to Washington in a few years, where family is. The Lord still has us in Texas, but this picture reminds me ✨ W H Y ✨ I do what I do: to be able to save enough money to get home, buy property, build our home, raise our family...and have ADVENTURES. #imisshiking

Acknowledge the Storm

The sky was all sorts of crazy this afternoon: sunshine to the west, a storm to the east. Sometimes life is like that, though. You stand under the varied weather of life and you could look either way: to the storm or the sunshine. Acknowledge the storm, learn from it, but keep your eyes on the sun. Good news is: God is in control of the weather, and HE KNOWS BEST. #amentothat

Oatmeal Carrot Breakfast Cake

Oh yum...

This is one of those breakfasts that feels like a cheat...but isn't ;-) I won't lie. I had this for breakfast the other day...and then another piece for snack...and one in the afternoon. Because it's that good, and hey, when you're getting whole grains, veggies, and protein all in one bite? Can't lose with that!

Okay, okay, I'll give you the recipe. Because who really reads the paragraph(s) above the recipe, anyway? I don't - oops!

OATMEAL CARROT BREAKFAST CAKE

Ingredients:

For the cake - 

2 1/2 cups oatmeal flour (oatmeal blended in a blender until fine - use gluten free oats for a gluten free cake)

1 T baking powder

Pinch of sea salt

1 dropper of liquid stevia or 1/2 cup sweetener of choice

3/4-1 cup finely grated carrots

1 cup milk of choice

2 flax eggs (or 2 regular eggs if you don't have an egg allergy/aren't vegan)

1 tsp pure vanilla extract

1/2 cup unsweetened applesauce

For the protein frosting - 

1/2 cup cottage cheese 

1/2 scoop vanilla Shakeology or protein powder

1-2 T nut/seed butter of choice

Directions: Preheat oven to 350 degrees. In a medium bowl, combine the oatmeal flour, baking powder, and salt. In a larger bowl, make your flax egg and let sit until the mixture becomes thick. Then, combine the flax egg, milk, vanilla, stevia/sweeteneer, and applesauce. Mix well. (If using eggs, just mix all the wet ingredients together, minus the carrots). Stir in the dry ingredients, and stir until just mixed. Fold in the carrots. Spread in a greased 9X9 pan and bake at 350 degrees for approximately 20 minutes. Check the cake around 17 minutes as all ovens vary slightly!

For the protein frosting, combine all ingredients in a blender and blend until smooth. I personally frost individual pieces as I eat them, as it helps the cake stay fresh longer :-)

Did you like the recipe? I'd love to hear your feedback!! What types of recipes do you want to see in the future? Contact me via my home page on the right hand side :-) <3

Have a blessed day!

My Happy Place Needs Revamping!

I actually write this post from the middle of Babies R Us. Did I ever think this would my blogging place? Nope. But when your child plops down mid-store and happily plays with a toy...you embrace it. I'm not gonna drag him out when (1) we have nowhere to be, and (2) hey, he's happy! Anyways...

My kitchen is my happy place. Seriously. When we were looking to buy our first home last year, my husband would always ask me, "Would that kitchen work for you?" He knew how important it was for me to have a functional kitchen so I could make delicious, healthy eats for my our family. Now, I stand here dreaming up a few ideas of the remodel I want to do in the next 12-18 months: painted cabinets, new counters, a backsplash, and paint the entire interior of the house. I'm so thankful for this coaching gig. It lets me dream big, follow through, and DO ❤️🙌🏼

Now, the question is: what to do? I love the all-white kitchens, but I'm just not an all white kinda girl! I need pops o' color, ya feel me? So. I'm thinking white upper cabinets, a sage green lower cabinet or dark gray, with a white quartz countertop and backsplash to tie it all in. Thoughts? Opinions, please!

Coconut Flour Brownies || Allergen Free ~ Gluten Free ~ Sugar Free ~ Grain Free

Hi... *waves*. I'm Anna, and I have a million allergies and intolerances. You too? Nice to meet you! Even if you don't, I think you'll love these fudgey LOW CALORIE (yes, I said it) brownies. My toddler ate 2. Ok, 3. And I was fine with that ;-)

Note: these aren't your run-of-the-mill box brownies. These are fudge-like in texture and have a great coconut-chocolate flavor! But if you're used to "box brownies", you might not like these ;-)

Ok, I'll get on with the recipe, already :-)

Ingredients: 

1 cup coconut flour (spooned in to a measuring cup - don't scoop right from the bag or pack it down)

1/2 tsp baking soda

1/2 tsp salt

2/3 cup + 1/2 cup unsweetened applesauce

1/4 cup cocoa powder

Stevia to taste

1 cup unsweetened coconut milk (or milk of choice)

4 tbsp ground flax seed + 1/2 cup water (stir and set aside for 3-5 minutes)

2 tsp vanilla extract

Directions: Preheat oven to 350*. In a small bowl, combine the coconut flour, baking soda, and salt. Stir to combine & set aside. In a small sauce pan, combine the applesauce, cocoa powder, and stevia. I used raw stevia, and about 2 tbsp worth. Heat the sauce pan on low until the mixture becomes warm and the cocoa powder melts with applesauce and gets runny. In a medium-sized mixing bowl, combine coconut milk, flax/water mixture, and vanilla. Stir. Add in the wet ingredients from the sauce pan to the milk mix.  Whisk thoroughly, then whisk in the flour/soda/salt. Do not over mix. Grease an 8x8 pan (for thick brownies) or a larger pan for thinner brownies (I used a 12" round pan) and spread your batter evenly throughout the pan. Top with a few chocolate chips or nuts, if desired! Cook for 30-35 minutes. The brownies will seem undercooked! Let them sit out until room temperature, and place in the frig until cool. They have a delicious, fudge-like texture! Cut in to 12 servings.