Home & A Whole30 Recipe from Last Week

We made it home today after another successful dining out experience! We decided to try one of our favorite restaurants at the beach Bayou Joe's. This is one of the kids' favorite places because you basically eat out on a dock so you're completely surrounded by water and boats. Elle LOVES that they encourage feeding your leftovers to the fish too! The cook was extremely accommodating and we had fish, shrimp & green beans prepared with olive oil and salt and pepper only and it was delicious!!! Thank HEAVENS for the 2 awesome seafood favs this weekend who were so kind to help us stick to our plan!

I also mentioned sharing some of the recipes from last week, so here's my favorite one so far!

Pot Roast with Balsamic Onion Gravy
Here's the link... Pot Roast with Balsamic Onion Gravy followed by what I actually did! :)

Ingredients:

- 3 pound Chuck Roast (preferably grass fed)
- Sea Salt & Ground Black Pepper
- 1/2 Tablespoons Coconut Oil
- 1 Tablespoon Olive Oil
- 1 Sweet Onion
- 4 to 5 Cloves of Garlic (minced)
- 3 Tablespoons Tomato Paste
- 1/2 Cup Balsamic Vinegar
- 2 Cups Beef Broth
- 2 Bay Leaves
- Organic Baby Carrots

All I did was to mix the Olive Oil, Garlic, Tomato Paste, Vinegar & Beef Broth in a bowl and whisked them all together. I added the Coconut Oil, Roast, Onions, Carrots & Bay Leaves to the Crock Pot and then poured the liquid mixture on top. I set the cooker on LOW and let it cook all day (from around 8am-5pm). It was delicious and even better the next day as left overs!