One of the hardest things for me to remember is that I have limitations. I started the 30 Day Body Weight Challenge and it kicked my butt after only one workout. It made me feel so drained and I was run down for three days. This helped me realize that I can not do workouts like this because they hurt more than help in my journey.
I WANT to be the chick who can do crossfit and do 7 minutes of burpees but I’m not. I want to be buff like a cheetah but let’s face it, there is no way on earth I’m going to dedicate the time and focus that it takes for me to look like a fitness model. I’m not going to say “No” more times than “Yes” when it comes to treats. This does not not mean that I don’t want to be healthy and strong. This just means that I refuse to spend any more time focusing on things that don’t fit my lifestyle.
I’m finally committing 100% to T Tapp. I need a workout that “works” and helps my body heal from some of the lingering adrenal issues I’ve been dealing with and T Tapp fits the bill. I also am going to make it more of a priority to sticking to a lower carb Paleo diet. Don’t worry, I will still make cookies because what is life without cookies? Not one I want to live.
This chili verde recipe is a start to this intention. It’s also simple and Whole 30 compliant. I kept away from tomatillos because honestly, they are too sour for my tastes. This is rich, warm and delicious and I hope you enjoy it.
- 2 cups beef broth
- 1 tbsp dried cilantro
- 1 tsp cumin
- 2 tsp finely ground Himalayan Salt
- ½ tsp oregano
- ½ tsp black pepper
- ¼ cup olive oil
- ¾ lb Anaheim chilies, remove seeds and finely dice
- 2 jalapenos, remove seeds and dice
- 1 medium onion, diced
- 6 cloves garlic, minced
- 1½ lbs diced Pork tenderloin
- Add the broth, olive oil and spiced to the slow cooker and mix.
- Then add all the rest of the ingredients and set you slow cooker on high and cook for 6 hours.
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