Day 4 Log

On the agenda today:  Meal planning for the upcoming week

I made Chorizo Meatloaf around Thanksgiving and have been promising my dad I'd make it for him, so that's Sunday dinner for tomorrow night.  
http://onceamonthmom.com/chorizo-mini-meatloaves/

I've given up on my quest for sugar-free bacon (at least for now) and am going to make Paleo Shrimp & Grits for breakfast without it.  The Whole 30 Daily email for Day 3 included some cold/flu-fighting recipes, so I'm going to give the Flu Fightin' Salmon Soup a shot:
http://followingmynose.com/2011/01/flu-fightin-salmon-soup/

And I think I'm going to try the Spinach Artichoke Meatballs w homemade spaghetti sauce and zucchini pasta:
http://fastpaleo.com/spinach-artichoke-meatballs/
http://www.prouditaliancook.com/2012/01/faux-spaghetti.html#

This turned into a pretty lazy Saturday for me :)  For dinner, I defrosted some boneless pork chops that I picked up last month at Chase Farms in Wells.  If you've driven to Noble High School, you've probably gone by this farm stand on Route 9.  In addition to selling vegetables, they sell local meat.  They raise their own cows and chickens, and when I asked if the pork was local, the girl told me, "Sorry! We don't raise pigs; we have to get our pork in North Berwick."  

Remember how amazing pork chops were when we were kids?  Have you eaten any pork like that in recent memory??  No, because commercial pork is pumped with water to be more profitable, and the fat is trimmed from it so it can be marketed as "the other white meat."  And on the Whole 30, we wouldn't want to eat that fat anyway because it would contain all of the hormones, antibiotics and preservatives that come with commercial pork.  But all-natural, hormone-free, local pork is a totally different story!   Here is the pan-seared pork chop I had for dinner tonight:

I'm a happy camper :)

Breakfast - 2 AF Hot Dogs, Cauliflower-Carrot-Parsnip Mash (last of the leftovers!), Spinach Salad w Blackberries

Lunch - Leftover Tandoori Chicken (also last of the leftovers!), Kale Salad w Grapefruit & Avocado
Snack - Apple w Pecan Butter
Dinner - Pan-Seared Pork Chop, Cauliflower-Black Radish Mash, Braised Kale

Note on the mash:
I eat a ton of cauliflower, mostly because it's easy to turn into pseudo-mashed potatoes/rice/couscous.  This time through, I'm trying to incorporate some new veggies into my routine, so I picked up a black radish at Whole Foods and added it to my cauliflower tonight.  Fantastic!  It added a peppery punch, kind of like horseradish, to the cauliflower mash.