The past 2 months have been utter chaos. I'll openly admit I've been a bad, bad blogger (forgive a girl, would ya?!)...as well as a bad wife when it comes to cooking and looking my best for Beau (aka: taking this jello booty of mine to the gym more than once/week and for more than just 30 minutes at a time.) I'm not going to jump the gun or anything here but I've worked out twice this week and made two new recipes. Say what?!
It appears I may or may not have gotten my groove back. But like I said, let's not get all "Stella Got Her Groove Back" here...we still have to get through Christmas...and New Years...as well as my mom, my husband, my brother, my sister-in-law and my dog's birthdays in January before I can make a full-time commitment to these things again. Yes-half of the most important people in my life just to happened to be birthed in the month of January, and all within 21 of days of one another. And it all starts 10 days after Christmas. Buh-bye bank account...
All this to say, I have a new recipe for you. If your crock pot is your BFF during the winter months, and you enjoy a good, and I mean goooooood, chili recipe, you might want to stick around.
The original recipe came from the one and only, PaleOMG...basically my hero for all her healthy creations, however, I had to amend it just a tad thanks to sensitive taste buds. No lie...if you want spicy...as in the hottest thing you've ever had in your entire life/you won't crap right for a week (tmi?)/I went through a gallon of water and an entire box of Kleenex from wiping my nose, follow this recipe to a tee.
If you want a little bit of a kick, but would still like to have normal bowel movements and not have to own stock in Kleenex, you can follow mine. I like to call it the gentle version of PaleOMG's Pulled Pork Chili Recipe.
And because who doesn't want to think about chili after I just mentioned bowel movements twice in less than a minute? (Sorry for the visual...) Let's get started.
- 3 pound pork tenderloin
- 3 cloves garlic, peeled
- 3 T paprika
- 2 T garlic salt
- 1 T chili powder
- 1 T cumin
- 1 t cayenne pepper
- 1 T red pepper flakes
- sea salt, to taste
- 2 yellow onions, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 (14 oz) can of fire roasted tomatoes
- 2 (14 oz) cans of tomato sauce
- 1 C chicken stock
- Avocado, sliced (for garnish)
- Place your tenderloin in the crock pot.
- Make 3 slits in tenderloin and press peeled garlic cloves into holes.
- Sprinkle in paprika, garlic salt, chili powder, cumin, cayenne pepper, red pepper flakes, and salt.
- Toss in diced onions, peppers, tomatoes and fire roasted tomatoes.
- Cover and cook for 8-10 hours on low.
- Once your tenderloin is tender enough, shred it with a fork.
- Garnish with sliced avocado (and/or sprinkle grated cheese over it, if you eat dairy) and en-freakin-joy!
I've been eating on this stuff for 3 days now and am obsessed. Did I mention it's yeast-free, gluten-free and if you skip the cheese on top, it's dairy-free, too? Oh yes...
Coming later this week...quite possibly the most adorable picture/video I snapped of the triplets this past weekend. And when I say "adorable", I mean the cutest damn thing you ever did see.