Maternity Photo Shoot

This weekend we decided to do a little maternity photo shoot. I didn’t do one when I was pregannt with Nellie and wanted to make sure I did one with this pregnancy! It was pretty quick because when you are working with a 5 year old, you only have so long before they are done! Then we went to grab some yummy burgers and shakes! 

Here are some of my favorite shots. Hope you like them! 

The yummiest pot roast ever!

I made this for dinner last night and while I normally don't toot my own horn, this was so good, I have to share about it! I'm going to get right to the recipe, because I hate it when food bloggers write on and on about a dish and I have to scroll forever to find the recipe! 

So, here it is. I got it from the Autoimmune Paleo Cookbook by Mickey Trescott and made my own adaptations according to what I had on hand. I should add that if you are following Autoimmune Protocol (AIP), you'll want to stick to the recipe. I happen to really like this recipe whether you are doing AIP or not. It's easy and the roast comes out really tender every time. I've used both chuck roast and rump roast and both came out great! 

Shredded Roast Beef

- 1 tablespoon solid cooking fat (I used olive oil, but if you are following AIP this would be anything that is solid at room temperature, like coconut oil, lard, or tallow.)
- Sea salt
- One 3 to 4 pound beef roast, cut into 2 or 3 big chunks
- 1 1/2 cups bone broth (I used store bought)
- 1 tablespoon apple cider vinegar
- Fresh herbs (thyme, rosemary, sage, and oregano all work great. I didn't have any so I left these out and it was still super flavorful.)

1. Preheat oven to 275 degrees F.

2. Generously apply salt to the roast.

3. Heat the cooking fat in an oven safe pot on medium-high heat. When the fat has melted and the pan is hot, brown the chunks of beef on all sides. Turn off the heat.

4. Add the bone broth and vinegar to the pot along with the fresh herbs. Ensuring that your lid is on tightly, cook for 3 to 4 hours, checking periodically to make sure there is liquid in the bottom of the pot. The roast is finished when the meat pulls apart easily with a fork. 

5. Remove the meat from the pot and let it cool for a couple of minutes. Meanwhile, strain the juice from the pot, pour it into a small saucepan, and bring it to a simmer. Reduce the liquid until the quantity is about 3/4 cup, about 15 minutes. (I DID NONE OF THIS :)

6. Once the meat has cooled a little bit, shred into bits using two forks or your hands. 

7. Add the reduced pan juice back to the shredded beef and combine. 

I just shredded it and added it back to the pan. I was planning on serving it with potatoes and carrots but my hubby said tacos sounded good so that's what we did! By the way, carrots are ok on AIP but potatoes are not, so if you wanted to stick to AIP just be sure to include side dishes that are compliant! 

Let me know if you make this!