There is nothing better than fresh herbs from the garden. I finally planted my raised beds at the cabin yesterday! Since I’m not around much, I kept it simple with herbs (including 4 lavender plants) and Swiss chard. I also pruned my peach and nectarine trees.
Then I took some of the sage and rosemary from my huge plants I planted last year, and used them to make a delicious herbed pork roast.
Sage-Rosemary Pork Roast
1 Pork Butt Roast
Fresh Sage and Rosemary
I cut a bunch of slits in the fat of the roast and stuffed in sage leaves. I then sprinkled rosemary on top.
I put it on for 8 hours on low (time will depend on the roast size and whether you have it on low or high).
Breakfast: coffee with coconut oil
Lunch: grass-fed hamburger patty, 1/2 grass-fed beef hot dog, homemade mayo, Dijon, lettuce and tomato with olive oil and apple cider vinegar, 2 deviled eggs (made with homemade mayo, which took me forever!), dates, double espresso
Dinner (ran into a grocery store while on the road): salad with spinach, wild salmon, guacamole, and olive oil; coconut flakes
Note: Yesterday, even though I stayed “on program” technically, I had too much fruit sugar and processed meat. I was sick all night, and kept waking up. Lesson learned. I’m going back to super clean! I’ve spent all today trying to detox and drink as much water as possible (including with chlorophyll).