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#FitFebruary Day 10

Today was a chill-ass day. To give it some context, it felt like we were in a snow globe with the prettiest flakes dropping all day. Even though it feels as though I just watched all 3 Jason Bourne movies (because I totally did) we also got an oil change, made some dope food, deep cleaned the house, and forced myself to go to the gym. This balance of chill and check list is really growing on me.


Recipe of the Day:

Edamame Pasta with Pulled Pork


1 pork loin

1 lb edamame pasta

1 red bell pepper thinly sliced

1 8oz container of Hope Kale Pesto Hummus

1 tbsp minced garlic

1 14.5oz can of Hunts Crushed Tomatoes

1/2 yellow onion minced

1/4 cup parmasean cheese

1 tbsp olive oil

1 tsp Italian seasoning

1 tsp crushed red pepper

1 tsp garlic powder

Salt and pepper to taste


Pork: First, I should mention that I threw the pork loin in my pressure cooker earlier today with 16oz vegetable broth, 2 bay leaves, Italian seasoning, garlic powder, minced garlic, onion powder, and salt and pepper (all added through aggressive shakes of the bottle.) It took about 45 minutes until I could easily pull it apart with two forks.


Pasta: Bring water to boil and add edamame pasta. Al dente at 4 minutes. Drain and set aside.




Pour olive oil to coat bottom of pot with red peppers. Once peppers start to soften, add minced garlic and cook for 3 minutes. Add onions and all seasonings then cover pot and let simmer.




After onions are cooked, slowly mix in Hope Kale Pesto hummus and tomatoes. Simmer for 5 minutes or until concoction starts a slow boil. Add in pasta and cheese then mix thoroughly. Serve hot and enjoy!


#edamamepasta #roastedredpeppers #italiandinner #lowcarbdinner #pulledporkdinner #italianpulledpork

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