I think I mentioned in a previous post that I am new to the whole pot roast thing… and traditionally I haven’t been a fan, but this week’s Slow Cooker Pot Roast from PaleOMG is just awesome. Super tender meat combined with a slightly sweet, thick vegetable gravy makes this recipe a total win!
We also tried a few other new recipes that turned out fantastic including these Zucchini Fritter Muffin Cups also from PaleOMG and this Grilled Chipotle Pork Tenderloin with Fresh Cherry Salsa from Sweet Peas and Saffron (which I baked instead of grilling due to nasty weather this week) and a new Paleo Thin Mints recipe from Lexi’s clean Kitchen.
The cookie dough for the Thin Mints didn’t 
behave well for cookie cutter use during my attempt, so instead I pretty much just made balls of dough and flattened them by hand on the cookie sheets. I ended up with way more cookies than the recipe indicated it would yield, and I added some melted coconut oil to my chocolate chips to get a smoother coating of chocolate. But the end result is awesome… these are crispy and dark, just like the real thing.
This coming weekend is Memorial weekend and we’re excited about driving out to Austin on Saturday to walk through the big PaleoFX convention. I’m hoping to bring back some new food and lifestyle ideas to try and will share what we learn. Stay tuned!
