You guys I have the best news (well for me anyways).
I just wrote my last exam EVER! (as long as I pass that is… so please send good vibes out into the universe for me). And I guess I shouldn’t say wrote… it was mostly talking as it was an oral exam and and physical exam stations. And a lot of them. It was rather exhausting. But it’s over! And as you read this I am actually on a plane to Bali to enjoy some much needed sun, beach and relaxation. I am pretty darn excited! If only it didn’t take 24 hours of flying to get there… I am told it will be worth it though so keep on eye on my Instagram account over the next couple weeks as I will hopefully be posting lots of pictures. Every picture I have ever seen of Bali has been just beautiful so I am looking forward to getting some photography practice in. I am even brining my DSLR camera with me on this trip!
The last few days since my exam have been a bit of a whirlwind. I got back from Ottawa (yes we had to fly to a different city for this exam) late on Thursday night and then on Friday started my day with a massage, went to spin class and then to sugaring. It was perfect. A total day of self care was exactly what I needed. My body and mind were totally exhausted. Then on Saturday I worked out, had a pedicure and then enjoyed a nice little party that my parents hosted for me in honour of finally finishing residency. Almost all of my favourite people in one room together. It was fun! And something that doesn’t get to happen very often so I totally appreciated everyone’s efforts to attend.
And then Sunday was spent going to spin, running around collecting all the last minute things I needed for my vacation and then packing. And you know what was amazing? Not packing any study materials in my suitcase. Nope, not one single text book. It has honestly been more than 10 years since that has happened. But don’t worry, I still packed lots of books. I think 7… yes I may like to read a little…
Today’s recipe is Spiced Apple Coconut Pork Roast. And it’s a good one. Like really good.
The first thing Erik said when he tried this one was “it tastes like Thanksgiving.” And I have to agree that it does! It totally reminds me of stuffing…. or what I remember stuffing tasting like (since it’s been over 5 years since I have eaten it). So I decided to publish this recipe today, in honour of Canadian Thanksgiving. And this way all you Americans who celebrate in few weeks have the option of using this recipe then too. Since I know not everyone likes to eat turkey on Thanksgiving.
The flavour combination of apples, coconut, and the rosemary and basil come together beautifully in this dish. And because it’s made in the slow cooker it’s not only super easy, but the meat comes out super tender. Like melt in your mouth tender. Plus this recipe is safe for the paleo, gluten free, GAPS, SCD, AIP, and Whole 30 diets. So almost all of you will be able to enjoy this one! You won’t be missing that evil grain filled stuffing at all once you taste this dish I promise. Such a great way to enjoy the flavours of stuffing without suffering the health consequences. I call that a win my friends. A total win.
Please let me know if you make this dish. I always love your feedback! And happy Thanksgiving to all my Canadian friends!
As always I would be thrilled if you visited my social media pages on Pinterest, Instagram and Facebook!
Spiced Apple Coconut Pork Roast
(Paleo, GAPS, SCD, AIP, Whole 30)
Ingredients
- 3-4 lbs ethically raised pork roast I have made this with loin, leg and shoulder roasts
- 1 1/2 cups full fat coconut milk
- 1/4 cup organic coconut oil
- 1/4 cup coconut manna or butter
- 2 tbsp organic balsamic vinegar
- 2 pink lady apples, chopped Or, other apple of choice. I left the peel on but you can peel them too
- 1/2 white onion, diced or substitute 2/3 cup chopped green onion if you don't tolerate white onions
- 3 fresh rosemary sprigs
- 8 fresh basil leaves
- 1/2 - 1 tsp sea salt
Instructions
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Turn your slow cooker onto low heat (this is the slow cooker I have)
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Add all the ingredients to the slow cooker
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Cook for 7-8 hours
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Break the meat apart
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Serve and enjoy!
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