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Austin Simply Fit Resolution Challenge Week 3

Goal this Week: Set up time to meet with a Dietician from iLiveWell Nutrition Therapy. These are the folks that have paired up with Austin Simply Fit to handle the nutrition aspect of the CHALLENGE.

Progress: Still eating more often throughout the day and drinking enough water. Planned dinners in advance so that my family could eat before I got home from the gym AND so I would have dinner when I got home after working out.

Hardest Thing to do This Week: Moving up in weight on deadlifts AND squats!

Favorite Food: EGGS! I boiled a half dozen on Sunday for quick snacks or breakfast throughout the week. I also learned how to poach an egg – thanks to my daughter and the internet.

Favorite Exercise: Weighted planks – if I thought planks were hard, now I know better! Adding a sandbag is even harder.

Craving: The group class killed me last night – I really want to be able to finish the sets. I stopped early – my body just wouldn’t listen to me.

Favorite Meal this Week:  You don’t know this about me yet, but I really do love to cook AND I love to cook in large amounts. I recently got a deep freeze for Christmas! Yes, I am THAT girl. To prepare for the challenge and working out at 7pm, I made 20 plus crockpot dinners that went straight into the freezer.  This way, we could put something into the crockpot in the morning and come home to hot, ready food.

Beyond Easy Pulled Pork

Adapted from the blog

4-5 lb pork shoulder roast, boneless
2 yellow onions, sliced

Dry rub:
3 Tbsp chili powder
1 tsp coriander
2 tsp cumin
2 tsp onion powder
1 Tbsp dried parsley
¼ tsp chipotle powder
2 tsp sea salt

Remove the packaging from the pork; rinse off and pat dry with a towel. TIP: Place on baking sheet pan, with a small lip on it. Mix all dry rub ingredients together. Rub the entire roast with the spices. Using the sheet pan allows for you to move the roast around and make sure that you get it ALL covered in spices. Rub them in well. At this point, I added the pork roast to a ziplock bag and placed it in the freezer. I labeled the bag with cooking time and additional instructions – like needing 2 sliced onions. If you are cooking right away, then just go straight to the cooking instructions.

To cook:
Add 1 sliced onion to the bottom of a slow cooker, lay roast (frozen or fresh) on top, top with the remaining sliced onions. DO NOT ADD WATER. Cook on low for 6-8 hours.
Once done, remove from the crockpot and pull apart with fork. TIP: Doing this out of the cooking liquid means that you can add the liquid back in, making it as wet as you like. The liquid has a lot of the fat from the meat cooked into it, which I didn’t want. I used a slotted spoon to retrieve the cooked onions, though.

At this point you have a lot of options for meals:

  • Use Margarita’s Corn tortillas (made with GMO free corn) and make pulled pork tacos.
  • Add BBQ sauce to some of it and make BBQ pulled pork sandwiches using the Bakehouse Rustic Rolls.
  • Eat with pickles, sliced onions and Yellowbird Sauce.
  • Make nachos using El Milagro Thick Tortilla chips – top with lettuce, tomatoes, red onion, Fresh Salsa like the Deli’s Salsa Casera.

TIP:  Before refrigerating, separate into 3 batches – one for non-sauced pulled pork, one for sauce, and then ONE for freezing!


Strength Training Can Make You Taller

As humans, we often ‘shrink’ as we age due to increasing postural rounding – the flexing forward of our spine due to atrophied muscles in our back. This is especially true for those of us who work jobs seated at a desk, spending hours on end hunched over. The solution to this rounding is strength training the backside of your body – from your heels to the back of year head. By strengthening the muscles in this group, you will begin sitting and standing taller, often adding a full inch or more to your height!