Recipes: Day 6

1 HSO Probiotic Supplement for Josh and 8 oz. of water. (I want to feel better from my flu bug before I start back on this probiotic supplement in case it would make me more sick.)

Breakfast:

Steak and 3 scrambled Eggs with Salsa for Josh (see previous days for recipe)

Beverage: organic coffee and creamer and Stevia for me and black organic coffee for Josh

*Today, I was going back to work and decided to make and take a thermos of organic coffee with me. I normally used to drink maybe up to 3 cups of coffee in the morning and 1 or more in the afternoon, since I would get sleepy or have headaches from working early in the morning. Today, I noticed that I barely made it through my thermos and went the entire day with drinking no more than 1 and a half cups of coffee. I then realized I am actually NOT having a slump anymore in the afternoon or feeling a need to have additional cups  of caffeine in the morning to keep going since I don't have any sugar or bad carbs in my diet.  Now, that's a great side effect of eating healthy!*

Lunch:


Chicken Soup Leftovers for me and Chicken Salad leftovers for Josh. 

Beverage: Water


Dinner:


Chuck Roast with Asparagus


2 lb. chuck roast, pasture fed organic beef
2 Tb. extra virgin olive oil
2 -3 Tb. dried Thyme
Salt and Pepper
2 C. Organic Beef Broth
1 large onion, sliced
Salt, pepper and additional Thyme for seasoning to taste

-Taking a defrosted 2 lb. chuck roast, I seared the sides of the roast for about a minute each (until lightly browned) in the olive oil. I seasoned each side with Thyme, and generous salt and pepper shaking after flipping and then refried each side quickly to make sure the seasoning was embedded in the roast. This took about 5 minutes.
-In a 5-quart crockpot, I placed the roast down first. I poured in the 2 cups of broth on top of that.
-Taking the sliced onion, I aarranged that over the roast.
-I then seasoned everything again, about 2 teaspoons each of salt, pepper and Thyme.
-I cooked this on low for 10 hours.
-When I got home from work, I steamed 1/2 lb. of asparagus and then seasoned with salt and pepper to serve with the roast. The roast was smelling amazing by now!

Beverage: Water

*The roast turned out awesome! I have NEVER made a successful beef roast. One thing with cooking pasture fed beef is that it must be cooked at a low temperature (Thank you Whole Foods for teaching me that on your recipe website). The other thing that made a huge difference (besides it being fresh and organic) was searing the sides of the beef. The inside was so juicy, which was a first since it has always been dry inside before. I was told once at Ruth Chris Steakhouse that that is how they do their steaks, and I have never gotten around to trying it. The asparagus was awful. If anyone has ideas on how to improve that, I would love to hear better recipes.*