It was gorgeous this past weekend! We got out for walks, the park and some quality family time. But, I must say the highlight of my weekend was a run. While it may seem simple, I have not been able to run since my son was born. A bit of back-story: I live to trail run. Well, I actually live to eat, but after that trail running. You can see how they are related right? Due to complications after birth I have been off running and this has been devastating. Getting my body back has been and still is a very slow process, healing has been slow and running was a huge source of mental relief.
Anyways! I was finally feeling confident enough to try it out. It was the best thing ever: the sun, the forest, the peace, the breath. It was glorious. So my goal now is to run one day a week, cycle to the Grind one day a week then spin and kettle bell at home the other days. It is a slow build up, but I will get there.
Z and I love ethnic food, but I have never been great at making it. This one was a success! It is an easy Sunday meal because of the slow cooker and lots of leftovers. Hope you enjoy!
Pork Chop Suey
2lbs of pork stew meat
1 whole onion, chopped
4 stalks of celery, cut on an angle
1 can of mushrooms
1 can of bamboo shoots
½ cup of chicken stock
2 cups of snow peas
2 cups of green cabbage
1/2 package of sweet potato noodles
3 tbsp of arrowroot powder
¼ cup of coconut aminos
½ cup of stew liquid
- Heat some oil in a pan and sear the pork on all sides. Add the onions and celery. Mix it all together and let cook for a couple of minutes.
- Put mixture into the slow cooker. Add mushrooms, bamboo shoots and chicken stock. Cook on low for 7 hours.
- When slow cooker is 20 minutes from finishing, stem the peas and the cabbage.
- Boil the sweet potatoes noodles for 6 minutes.
- Take ½ cup of the stew liquid and put it into a separate pot. Stir in the cabbage, snow peas and sweet potato noodles.
- Now to make the sauce, combine the stew liquid and the coconut aminos in a small saucepot. Whisk in the arrowroot powder. Bring to a boil, the turn it down to a simmer. Allow it to thicken, about 3 minutes.
- Pour the sauce on the plates and nom nom nom!