I’ve decided that April’s Whole 30 is going to kick butt. Big time! I am posting my meals on my Facebook page so you can always check out what I’m having. I will attempt to compile all of the pictures into one big post at the end of the month.
Because I’m me, I have made the Whole 30 even more challenging by eliminating nightshades and crucifers. I’m also trying to limit my eggs to less than 3 a day. That might very well be the most difficult part of it all! I love eggs!!
Day 1 and 2 are in the bag. Quick food recap: Day 1-Breakfast=nada, Lunch=chicken salad, Supper=Italian shredded beef, roasted root veggies, and creamed spinach. Day 2-Breakfast=blueberry spinach smoothie, Lunch=sauteed leftovers, Supper=mustard chicken, sauteed green beans, dill carrots.
I’ve gotta say…I’ve had shredded beef before and it was pretty good but the Italian Shredded Beef was awesome! You may see it on my plate again this month.
Italian Shredded Beef
3-4 pound beef roast (we used cross rib)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon oregano
1 teaspoon sea salt
1 teaspoon freshly ground pepper
1/2 cup water
1 tablespoon dijon mustard
Combine all spices in a small bowl and rub onto the entire roast.
In a large frying pan, heat coconut oil. Brown the roast on all sides, 5 minutes per side.
Add the roast and water into a slow cooker. Cook on low for 8-10 hours.
Remove the roast from the slow cooker and shred using 2 forks.
Add 1 tablespoon Dijon mustard to the liquid in the slow cooker, return the shredded beef to the liquid, and stir until incorporated.