GBFB is committed to healthy lives and communities through the food we distribute and through nutrition education. During National Nutrition Month®, Team GBFB will share how we lead healthy lives through diet and being active. Enjoy!
Meet Lauren Casale, Senior Nutrition Education Coordinator (and her Australian Shepard, Lily).
I enjoy eating nutritious foods because they taste great and keep me feeling healthy. I find I have more energy and am in a better mood when I choose something like a pear for a snack instead of some chips. Plus, I can’t help but think of all the long term benefits of eating a healthy diet! Lauren’s Healthy Choices
Being aware of how certain foods made me feel is what first motivated me to study nutrition. As a dietitian, I enjoy working with people and enabling them to make healthy food choices. I love to cook and try different foods so I’m always searching for new recipes to try. This recipe is one of my favorites because it tastes great and is easy to make. I use my crock pot when I know I’ll have limited time to make dinner. I always prepare the sauce the night before so in the morning all I have to do is add the pork and prepared sauce to the crock pot.
This recipe does make a lot of pork but it can be used for a variety of meals: tacos, sandwiches, quesadillas or as a pizza topping. This time, I made some brown rice with beans and vegetables to go along with the shredded pork. Lauren’s Recipe for Slow-Cooker Pork Tacos
Serves 8 Recipe adapted from Food Network Kitchen 3 jalapeno peppers 3 poblano peppers (or other hot peppers) 4 cloves of garlic 2-3 chipotles in adobo sauce 1 small onion, roughly chopped 3 tablespoons olive oil 2 tablespoons honey 1 tablespoon cider vinegar Kosher salt 2 teaspoons dried oregano 4 cups low-sodium chicken broth 4 pounds boneless pork shoulder, cut into chunks Ground pepper 2 bay leaves Cinnamon Stem and seed the peppers (or leave some seeds if you like the heat); peel the garlic. Transfer the peppers and garlic to a blender. Add the chipotles, onion, 2 tablespoons olive oil, honey, vinegar, 1 tablespoon salt and oregano to the blender; puree until smooth. Heat the remaining 1 tablespoon oil in a large skillet over high heat; add the pureed mixture and fry, stirring, until thick and fragrant, about 5 minutes. Pour in the broth and reduce until slightly thickened. Season the pork all over with salt and pepper and transfer to a slow cooker. Add the bay leaves and a sprinkle of cinnamon, then pour in the sauce. Cover and cook on low until the meat is tender, about 9 hours. (Or cook on high for 5 hours.) Shred the pork with 2 forks and serve.
Did you know that 25% of GBFB’s 51 million pound distribution is made up of fresh produce? Learn more about how GBFB supports healthy lives and communities and how you can help to end hunger here.