Gianna is such a joy to our family. She has an attitude, she is sassy and has an awesome loveable personality.
Her birthday reminds me that my health is in my hands and even though I was laughed at when I asked about having children, my kids are healthy and happy. I had perfect pregnancies and her delivery so was so special to me. My son was born via Cesarian section because of him “Crowning” on his umbilical cord. It was scary. My birthing plan was ripped from me. Not only that but I had no idea what I was in for the second time around.
For my second pregnancy I decided to use a Midwife that delivered in a hospital, just in case of any issues. I decided to put my all in a VBAC (Vaginal Birth After Cesarian). At 40 weeks (they told me I can’t be late) she wasn’t coming or should I say, she wasn’t ready. I did every possible natural trick, tea, exercise, etc that I possibly could, to go into labor and it finally worked. Two days after I did not show up for my Cesarian section, I went into labor and delivered in a few hours! This was my biggest accomplishment in my life. It felt so empowering to do what I thought was right! Not showing up for a scheduled surgery of course, wasn’t the norm.
Once I delivered, the Midwives visited me and said, “Of course we knew you could do it!”. LOL That was all I needed to hear…
Party time!
Slow Cooker Carnitas
| Serves | 10 |
| Prep time | 1 hour |
| Cook time | 8 hours |
| Total time | 9 hours |
| Dietary | Dairy free, Gluten Free, Grain free, Lactose free, Nut free, Sugar free |
| Meal type | Lunch, Main Dish, Side Dish |
| Misc | Serve Hot |
Ingredients
- 3-4lb Boneless Pork (Butt, Loin, Shoulder etc)
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 teaspoon Cayenne
- 1 teaspoon Chili Powder
- 1 teaspoon Cumin
- 4 cloves Garlic (minced)
- 1/2 cup Orange Juice
- 1/2 cup Dry White Wine (or stock)
- 1 Lime (juiced )
- 1 Dried Ancho Chile
Note
Amazing with Guacamole!
Directions
| 1. | Warm 2 cups of water in a small pot. Bring to a boil. Cut Ancho Chile in strips and place in a bowl and pour hot water over. Set aside. |
| 2. | Create a rub with all of the seasonings. Rub into pork and let sit any where from 1 hour to 2 days in fridge. |
| 3. | Add the wine, lime and OJ to slow cooker. |
| 4. | Drain water from Chile and place the Chile in food processor until pureed. Add to slow cooker and mix. |
| 5. | Place Pork in slow cooker on low for 6-8 hours. Shred when done. Pour juice over and serve. |
“Cream Cheese” Frosting
Ingredients
- 3/4 cups Coconut Cream/Butter/Manna (Melted)
- 1/2 cup Coconut Oil (Hard - Room temp)
- 2 tablespoons Vanilla
- 2 tablespoons Honey
Optional
- 1/2 cup Yogurt (Strained)
Note
I used a lot Vanilla, to help with the "Coconut" taste. Adjust to your liking.
Picture above with the hand mixer is frosting WITHOUT yogurt added.
Directions
| 1. | If using the Yogurt, let strain on cheese cloth in a colander for 8 hours. Scrape the "cream cheese" off and place in a bowl. |
| 2. | Steps with or without the "cream cheese": Add the coconut oil to the bowl. Add honey and vanilla. Blend with a hand mixer. |
| 3. | Coconut Butter doesn't really "melt" it gets soft and some what pourable. When it's ready add to the bowl, be sure it is not piping hot when adding to the oil/cream cheese mixture. |
| 4. | Blend everything well with hand mixer. Judge its consistency and place in fridge if need be. (I didn't need to with both batches I made.) |
| 5. | You can frost whatever baked good you made when your goodies are cooled. Store frosting at room temp. If using "cream cheese" make the day of. If not, frosting can be stored for as long as you would like if sealed and placed in fridge. Remove from fridge one hour before using it. |

















