Lately, I’ve been having an internal debate with every meal I make. Is this good enough for the blog? Is it even worth sharing? How many people actually want to eat this?
As a blogger that primarily focuses my energy on food and making tasty, yet healthy, things for you to eat, I’m running into a slight problem with most of my meals:
I have little time and not a lot of creative energy left in the tank at the moment.
Before I started my new job, I worked from home. I could plan my days according to my schedule, I had ample time to do chores and my work as well as come up with fun new things for the blog.
Now I have a commute, I work on the schedule of my clients, and I’m just trying to feed me and my husband as healthfully and simply as possible. I just don’t have the time and energy to devote to fancy or unique new recipes.
For a while, that bummed me out. I love coming up with new and exciting things to eat. I like sharing stuff with my readers. And initially, I still tried to do all of that. But I was getting frustrated and more tired and neglecting my own well being to achieve everything on my plate.
I had to take a step back and realize my priorities had shifted and that was perfectly okay. I’m doing new and exciting things (like learning more about nutrition and becoming certified to work with people on their health), I get to interact with people daily, I’m spending more time with my dad and learning he has a wealth of information to share with me and the world. These are all good things and things that bring me just as much happiness as sharing new and exciting food things with you.
So I’ve shifted a bit. I’m still sharing food with you because that brings me joy but if you haven’t noticed, many of my recipes are simple and not earth-shattering. That’s ok. I’m willing to bet most of you are in a season of life where you don’t need fancy and earth-shattering recipes. You just need to feed yourself and your family and you would like to do it in a healthy manner.
If that’s you, then I’ve totally got your back.
Take this Herb-Crusted Pork Loin Roast for example. I literally saw pork loin was on sale for super cheap at the store and put it in my cart without really thinking. I came home from work on Saturday and looked at the random ingredients I had in my fridge and threw this roast together. Given those parameters, this meal could have been awful. But it wasn’t. It was simple, took 5 minutes to put together, and tasted wonderful. It was just what I needed on a tired Saturday evening.
If you need a simple meal, look no further. Don’t feel the need to use the exact herbs I did if you have something else kicking around your kitchen. Make do with what you have and don’t sweat it. Dinner will still taste great and everything will be just fine!
Herb-Crusted Pork Loin Roast- serves 4-6 depending on how big a loin you get
For two slices- Calories: 289 Total Fat: 13.53g Carbs: .17g Fiber: .1g Protein: 42.07g
- 2-3 pound pork loin (mine was a 3 lb half-loin which made PLENTY of leftovers)
- 3 tbsp ghee or butter (I used ghee)
- 1 tbsp each of fresh cilantro and parsley, finely chopped
- 1 tsp each of fresh rosemary and thyme, finely chopped
- salt and pepper
- Preheat the oven to 400. If you have a roasting rack get that out along with a casserole dish. If you don’t have a roasting rack, you can use a cookie rack or just skip it altogether. It isn’t totally necessary.
- Spray the roasting/cookie rack with a little oil as well as the casserole dish. Place the rack in the dish and set aside.
- In a small bowl, mix together the herbs and ghee/butter. Set aside and take out the loin. Pat it dry with some paper towels and then place it fat side down on the roasting rack.
- Sprinkle liberally with salt and pepper. Take about half the herb butter mix and rub it onto the bottom of the loin. Yes, use your hands and get messy. Just remember to clean up after!
- Turn the loin over so the fat side is up and sprinkle with salt and pepper again. Rub the remaining herb butter on top. WASH YOUR HANDS!
- Put the loin in the oven, uncovered, and cook for 15 minutes. After 15 minutes, turn the oven down to 350 and roast until a meat thermometer reads between 145 and 160. This should be about 20 minutes per pound. (My roast was done in about an hour)
- Take the roast out of the oven and loosely place a sheet of foil over the top. Let the roast rest 10 minutes (seriously, 10 whole minutes) and then slice and serve.