#sundaysetup: roasted pork and black bean sauce
Before I set you up with meal prepping ideas and recipes for tomorrow’s set-up, you may have noticed last week’s pilot prepping party on Instagram or Facebook.
It was one big messy prepping fest to test recipes, quantities, timing, and all things to consider before inviting everyone over. 😉 There will be more chances to get together but until then grab a friend and make a plan for your plan. It’s a ton of fun and you will feel so accomplished in the end, I promise.
5 prepping ladies and 1 dish washing teenager + 18 cups of shredded pork + 20 plus pounds of sweet potatoes chopped + 20 plus prepped individual salads + 5 jars of vinaigrette + 6 lbs of ginger chicken meatballs + 5 batches of soup + 8 lbs of sautéed chicken + 3 heads of cauliflower chopped + 2 dozen eggs boiled + countless dishes washed = #sundaysetup success.
I think every window in my house was steamed up from all the action but we walked away with so many good things for our week. Many of you have since showed interest, offered your homes for more experiments, and expressed a desire to learn along with us. Stay tuned, there will be more! 👍
This week however, I’m going to Mexico. Not really, but in my kitchen and my mind–warm weather and fresh ingredients pl-ease. Want to join me? Whether you need a little inspiration or a whole plan, see below. Like Brianna said this morning “It’s your ride!”, this is your week and your food plan. Ready set Sunday!
#sundaysetup: January 24
1. Shredded pork – Carnitas rarely get old and go with almost anything. While I’m not against using a crock-pot for ease and functionality, there can be a loss of flavor with meat when you can’t cook down the liquid or get any browned bits from your pan. This recipe is as easy as dumping all ingredients in a pot and walking away, but the end process keeps the flavor in tact. Give it a try this week and see what you think! Recipe below or here.
Note: This recipe makes about 2 cups of shredded meat per pound or meat. You can easily half this recipe if needed, use the same amount of cooking time but it may finish up quicker in step 6.
2. Eggs – Hard boil, master the over-easy, or scramble them. I’ve been more consistent lately in my prepping, and it’s fascinating me to see how my hard boiled eggs are disappearing–which means my kids are starting to reach for them when they need a snack too, win win. Time to double the egg prep.
3. Tortillas and lettuce wraps – take a peek at this link on Corn tortillas vs. flour –I love a good visual. If you’ve never given soft corn tortillas a try over flour, consider this: they are smaller in size, contain fewer calories, less fat, less sodium, less sugar, and more fiber. For some, corn is a great replacement for flour but lettuce wrap tacos are awesome too. I’ve been loving these artisan romaine leaves because they are sturdy enough and the perfect size for a lettuce wrap or taco. You can find them at Lunds & Byerly’s for sure but I would love to know if you see them anywhere else.
4. Sauce – Dawn and I were recently chatting about what we missed (or thought we would miss) when we first starting cleaning up the food we liked to make. The sauces. While butter, cream, and wine make delicious sauces, we all know that eating that on a daily basis is not helpful. If you are up for experimenting though, there are a lot of healthy options to flavor your food.
At the end of our little prep party last week, Dawn pulled out one last little recipe she was making for her week and left me a side to try. Sooo good. I’m so serious when I say that every week needs a special sauce.
We warmed it up before using on top of our pork for dinner one night, but you could try it cold like a black bean hummus dip too. Add it to your list for the week, people! Recipe below.
5. Prep sweet potatoes, squash and/or carrots for any of these yummy additions to your week. Most veggies can be roasted in a 400° oven for 20-30 minutes depending on the size. Cover first with olive oil and sprinkle with salt and pepper. Once your method is mastered, I want to hear what you’ve been trying! Please share below in the comments below.
6. Salad – this week I’m making this squash and kale salad with whatever squash I find at the grocery store.
I have pumpkin seeds from last week’s hash and I’ve mastered the sautéed chicken, you too?
In addition I’ll roast my squash and brussels sprouts, wash and tear my kale, probably skip the cheese, and make a double batch of dressing in a jar.
It’s going to be a great week, friends. See you live and in person at the gym next Saturday for Torque Cycling Open House! Stop by the #sundaysetup table for meal plans to go and a special something something. 😉
Here are your #sundaysetup recipes and links, one more time:
3. Black Bean Sauce:
- ½ head roasted garlic rubbed with olive oil and sprinkled with salt and pepper
- 1 fresh poblano pepper
- 2 cans black beans (rinsed and drained)
- juice of 1 lime
- 1 whole bunch of cilantro, leaves picked
- 1 tablespoon of white wine vinegar
- Ancho chili pepper (to taste)
- 1 tsp cumin
- 1 tsp smoky paprika
- On a cookie sheet or oven proof dish set 1 roasted poblano pepper and ½ head of garlic rubbed with olive oil, salt, and pepper.
- Roast for 20 minutes until soft and browned in spots.
- Cool poblano enough to handle and open it up, rinse out and discard seeds, veins and stem. Put in your food processor bowl.
- Take half a head of garlic and pop out the roasted cloves into the bowl as well.
- Toss in the remaining ingredients and puree. Refrigerate to store.
- Great with eggs, hash, or any proteins.
5. Salad here or your own favorite way to get the greens.
6. Fill in the pieces with enough protein, fruit, veggies for all your meals.