I realized today that I have an addiction to almonds. We still have our office bag of them and even though I’m not hungry, I have this insatiable desire to keep eating them. I know 100% that I’m just munching on them because they’re there. So since tomorrow is Day 15 and therefore halfway through, I’ve decided to stop snacking on them for the rest of the Whole30. It just can’t be healthy to eat 1000 calories a day in almonds alone. I’ll still allow myself to cook with them, but I need to come up with veggie alternatives for my snacking habit.

Whole30 Day 14



Breakfast: Black coffee, blueberries and raspberries. 


Lunch: I know the picture isn’t the greatest but I’m actually really happy with the way the meat turned out. Last night I tried a new recipe, Coffee Rub Roast (posted below) in my crockpot. When I jumped out of bed this morning I quickly threw a bit in some tupperware for my lunch and saved the rest for dinner. Lunch definitely needed some veggies though.


Snack #1: Not pictured. Lots and lots of almonds. Probably close to 100 total throughout the day. A habit that needs to end now.


Snack #2: One of my apples was starting to look a little weird so I decided to eat it. Tasted fine. Notice there is no more almond butter. Being true to my word.


Snack #3: OK so this one I’m not 100% sure about. It was my first time trying pork skins. And oh man are they good. Bought them on a whim after I took a look at the ingredients: “fried pork skins, salt.” Even took a picture to prove it. That can’t be all, right? There is no way that these are really Whole30 approved, are they? Because they were definitely tasty. And minus the fact that there is a possibility that they were fried in something terrible, I can’t think of a reason not to eat them.


Dinner: Delicious. Made cauliflower rice again. Jake even mentioned that he might prefer this to real rice. So much happier now that I discovered this new method. I realized today that I had attempted cauliflower rice before, by steaming it first and then chopping it. I ended up with a mushy mess. There is absolutely no reason to steam the cauliflower. When you chop it, water is released and it becomes wet. So when you toss it in the frying pan, some of that evaporates. If you steam it, you’re just adding more water. 

Anyway, I thought it would go perfectly with the crockpot rub roast I made overnight.
And I was right. 


Crockpot Coffee Rub Roast
Recipe from Everyday Paleo

Ingredients:
2 T coffee grounds
1/2 tsp ground chipotle
1 tsp unsweetened cocoa powder
1/4 tsp cinnamon
1/2 T garlic powder
1 T dried oregano
1 T cumin
1 tsp sea salt

About 2lbs of beef chuck roast
coconut oil to sear the meat (maybe about 2 T)
1 red onion
3/4 cup water



Mix all of your spices together. Then begin to rub them into the meat. Really push them in, covering the entire surface area. Turn your pan on and begin to heat up the coconut oil. You want the pan hot enough to sear in the spices but don’t want it to burn. I think I let it heat up for about two minutes. Place your meat in the pan and let it cook for about 3 minutes, then turn it over searing the other side for an additional 3 minutes.


While the meat is in the pan, slice your red onion and place it in the bottom of your crockpot. Then place your meat on top. And add the 3/4 cup water. Cover and cook on low for 8 hours. 

And that’s it. Super easy. And the meat was incredibly juicy and tender. The one thing that I wasn’t a huge fan of was the coffee. Obviously the ground coffee is still on the meat when you eat it. And while it’s not bad, the texture was a little weird. I’m tempted to try it another time without it. Or alternatively, instead of searing the meat in coffee, brewing it and replacing your water with coffee. If you try this let me know how it goes.  

4 thoughts on “Crockpot Coffee Rub Roast and Whole30 Day 14”

  1. I made this a few weeks ago using a grass fed chuck roast and it was a big hit! Today I am making it again using a deer roast.

  2. Try a finely ground coffee. The texture of the medium grind is a lot coarser than the rest of the spices but if you do a fine grind then it will be the same texture as the spices so you will get the flavor but without that funky texture.

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