Home Made Clean Eating Pulled Pork - Slow Cooker Recipe

I've been making the conscious effort to eat clean for a couple of weeks now.  I have started a 3 month plan which involves weight lifting, some cardio and clean eating.  Mainly because as always, Christmas took its toll and my waist line wasn't looking its best.  If I am totally honest too, I'd been celebrating pretty much since November too with the engagement, client christmas dos and family and friend catch ups.  I basically ate and drank non-stop badness for 2 and a half months.  Never good. 

I also hardly went to the gym at all during that period, which as a 6 times a week girl before that obviously left me feeling pretty sh*t.

So I am back on it now and enjoying every minute of it. Realistically though, I love food so I have to mix it up a bit to keep it interesting - hence today's recipe.

Pulled Pork and Home Made No Mayo Slaw

This is a good dish if you want to keep your man happy also, as it's healthy but doesn't compromise on flavour.  Takes me right back to all the barbecue restaurants in NYC!

Ingredients

Pulled Pork (makes 4 servings):

Pork Loin (approx 400g)
Garlic Powder (1 tbsp)
Apple Sauce (3/4 cup - unsweetened - if you struggle to find use baby apple food - that's what I do!)
Agave Nectar (3 tbsp)
Chopped Tomatoes (1 tin)
Corn Flour (3tbsp)
Black Pepper (1/2 tsp)
Chilli Powder (1/2 tsp)
Smoked Paprika (1 tbsp)
Chilli Flakes (1/4 tsp)
Salt (1/2 tsp)

No Mayo Slaw (makes 2 large servings):

Two Carrots
1/3 of a White Cabbage
Juice of one Lemon
Agave Nectar (1tbsp)
Salt and Pepper to taste
Onion (optional - I've made with and without - both are nice however this was without)

Method

Pulled Pork:

1.  Save for the pork and flour mix ingredients in a bowl and then once mixed, put in slow cooker.

2.  Trim any fat off the pork and cut in half.  Add to slow cooker and using a large spoon cover with the sauce as best as you can.

3.  Cook on high for 4 hours.  Once done, take the pork out and shred with two forks on a large baking tray.

4.  Add the flour to thicken up the sauce and stir in.  Add the shredded pork into the pot and then cook on low for a further 30 minutes.

5. Serve.

No Mayo Slaw

Whilst the pork is cooking you can prepare the slaw.  It's super easy.

1.  Peel and chop the carrots.  I like them quite chunky but if I have loads of time and don't mind the additional work, sometimes I grate the carrot.  (If you are adding onions definitely grate these).

2.  Chop the cabbage in similar sized strips to the carrots.

3. Squeeze in lemon juice.

4. Add salt and pepper to taste.

5. Add the Agave Nectar.

6. Stir all ingredients together and let sit in the fridge for minimum half an hour.

7. Serve with the pulled pork.


P.S. Another good addition to this would be sweet potato mash!

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Peachy Porridge - getting me through the morning

Hello lovelies. Hope your week is going well so far!

At the moment I'm in that transitional stage between eating whatever whenever during the party season to being super strict and health conscious.

I blame the week and a half cold I managed to start the new year with and struggle to shift. So annoying.

My aim this week is to get back to the gym (done so far) and to eat breakfast every day (done so far).

I've also got many more goals but I won't bore with them all today!

One of my problems is when I stop eating breakfast - I hate the thought of it, which is ridiculous because when I get back in the habit I love it. WEIRD OR WHAT.

So I have to concentrate in making breakfasts I enjoy visually and taste wise.

Here's a present favourite...

 

Delish!

Ingredients:-

- Rolled oats

- Almond Milk

- Peaches (tinned, drained and rinsed)!

- Raisins

- Nutmeg

- Cinnamon

 

I love this because it is filling without being too calorific or fatty!!

This sees me through until lunch time - at which point I head to the gym. I need to incorporate a mid morning snack into the mix but I'm too unorganised this week!

What are you eating for breakfast??

 

Dani xx

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Recipe - Love Heart Mini Cupcakes (only 62 calories!)

I love the idea of cupcakes, but I find that normal sized ones, with all the frosting can be a bit too much.  So I've been wanting to try baking some minis for a while.  I finally gave it a go an the results were yummy!!   

I slightly adapted a Hummingbird Cupcake Recipe I had to make these - I warn you - it was also slightly messy with all the flour and electric whisking.  However, they are delish and a lot less guilt ridden than a large one and therefore totally worth it in my book!!

Here's the process and what you need...

Ingredients

For Cupcakes (makes 12 mini's):-

- 30g plain flour

- 35g caster sugar

- 0.4 tsp baking powder

- 10g unsalted butter

- pinch of salt

- 30ml unsweetened almond milk

- 1/8 tsp vanilla extract

- 1/4 egg

For Frosting:-

- 62.5g Icing Sugar

- 20g unsalted butter

- 0.5 tbs of unsweetened almond milk

- 1 drop vanilla extract 

- hundreds and thousands

-  love heart sweets

Instructions

1) Pre-heat oven to 170 degrees.

2) With an electric mixer or electric hand whisk, mix the flour, sugar, baking powder, salt and butter until a sand like texture. 

3) Then add half of the milk and mix again until incorporated.  Note, this will still be a bit 'bitty' at this stage.

4) In a separate bowl, mix the remaining milk, egg and vanilla extract.  Add this to the mixture in the first bowl until incorporated and a thick liquid texture. 

5) With a teaspoon, spoon the ingredients into the mini cupcake cases until 2/3 full.  Do not go any higher as the cakes will increase in size in the oven. 

6) Place in oven for 20 - 25 minutes until you can place a skewer into the cakes and they come out clean. 

7) In the meantime, mix the icing sugar, almond milk and butter in a separate bowl with electric hand whisk to form thick frosting.  DO NOT add more milk as I did - doing so will result in runny icing!  Ooops. 

8) Then pipe the icing onto the cakes when cooled and add hundreds and thousands and love hearts!  

Nutritional info (each mini cupcake) - cals 62, carbs 10g, fat 2g, sodium 1g, sugar 8g and protein 0g

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Breakfast - Protein Pancakes (Recipe)

If you follow me on Instagram (@giddyprincessbeauty) you will probably have realised that I am on a fitness journey.  I have lost 9 lbs so far.  It's involved a lot of exercise and clean eating and I've enjoyed it for the most part.

This is one of my favourite weekend breakfasts - gives me the feeling of having a sweet treat without being too naughty or getting me too off plan.  It also looks yummy I think!

So here it is...

Ingredients

For Pancake:-

- Phd Nutrition - Diet Whey Vanilla Powder, 1 scoop (optional)
- One Egg
- 3 Egg Whites
- 200 ml of Unsweetened Almond Milk
- Fry Light Spray (optional)

For Topping:-

- 1/3 cup of Raspberries
- Organic Unsweetened Coconut Shavings
- 2 Tablespoons of Chobani Non-Fat Greek Yogurt
- 1 Tablespoon of Honey
- 1 Teaspoon of Chai Seeds

Instructions

1. Crack one egg into a pouring jug
2. Crack and separate 3 egg whites into pouring jug (discard of yolks).  Or if you like - get some liquid egg whites and pour in relevant equivalent amount
3. Mix ingredients until combined
4. Add protein powder (if using) and almond milk and mix until all combined
5. Warm a Frying Pan 
6. Spray a low calorie cooking spray into pan to stop it from sticking (this is optional and not necessary if you have a non-stick pan)
7. Pour liquid into the pan and let it cook for a few minutes
8. Using a spatula separate the base from the pan gently just to ease movement
9. Flip the pancake and cook until golden brown

Thereafter serve and add toppings to taste...

Nutritional info - cals 353, carbs 19g, fat 12g and protein 42g

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