It’s been a few weeks since I posted an update on Live Whole 365, our one year commitment to healthy eating! It’s going really good, like better than I ever imagined. I definitely didn’t think I would be at this point, 6 months into the year. I lost about 15 pounds initially and managed to keep it off, even though I have no idea what I weigh now. I’ve ditched the scale, my clothes fit better, I feel great, and that’s all that really matters.
I did join Crossfit at the beginning of this month and it has been amazing. Full disclosure, Crossfit is completely out of my comfort zone, but I feel like I’m getting stronger by the day. I go weekday mornings at 5:30 and it has been so nice to have my workout done and out of the way before I even have to wake up the kids. There has been a huge learning curve and the workouts are posted each night on their website, but honestly, I have no idea what half of the things mean until I get there, so I tend to not even look at it.
I posted a picture this recipe on our LiveWhole365 Instagram and I thought it would be a great recipe to archive on the blog. It’s one of my favorites because you can cook it once and eat it several different ways. I made lettuce wraps last night and for lunch today I loaded a sweet potato with the brisket and it was delicious!
- 2 cups beef broth
- 2 tsp minced fresh oregano
- ¾ tsp ground cinnamon
- 2 chipotle peppers in adobo sauce (from the can) minced
- 2 cloves of garlic, pushed through a garlic press
- 3 pound beef brisket
- 1 tsp salt
- ¾ tsp pepper
- Mix all ingredients (except the beef) in a slow cookers. Add the brisket, flip over to coat all sides.
- Cook on high 7 hours, shred with a fork. Strain au jus and reserve, pour over shredded beef in lettuce wraps or on sweet potatoes.
- For the sweet potatoes, poke holes with fork and microwave sweet potatoes 6-8 minutes, until tender. Top with beef, sprinkle with cilantro and pico!
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