with Pork Carnitas
RECIPE SUMMARY
Cloud Bread Tostadas with Pork Carnitas
Makes 2 servings: Counts towards 1 (8oz) serving of protein, ¾ restricted vegetables, ½ serving dairy option, ½ tablespoon of oil
Pork Carnitas
Makes 2 servings: Counts towards 1 serving Protein, ½ cup Restricted Vegetables
Cloud Bread
Makes 2 servings, Counts towards 1oz protein, ½ a dairy option
INGREDIENTS
DIRECTIONS
In a small bowl combine cumin, coriander, chili powder, sea salt, lime zest and black pepper. Set aside.
Place the onion slices in the bottom of the slow cooker.
Rinse the pork under cool water then dry it with paper towels. Rub the spice mix all over the pork. Then place the pork on top of the onion slices.
Toss the garlic and lime juice on top of the pork and pour the lime juice over it.
Place the crockpot on low and cover it. Cook for 8 hours, shredding it when fully cooked.
Store half the pork for dinner tomorrow, serve the rest in cauliflower tortillas.
Preheat the oven to 300ºF.
Combine the egg yolks and feta using a food processor or immersion blender until smooth. In another bowl, whip the egg whites until stiff peaks form. Fold the egg whites into the yolk mixture and dollop the batter onto a prepared baking sheet into four even circles.
Bake the cloud bread in the oven for 15-30 minute or until the cloud bread is lightly golden and fluffy.
Heat a pan over medium high heat and add in the oil.
Place a cooked cloud bread in the pan and press the cloud bread down, holding it down until that side is golden brown, flip and repeat with the other cloud breads, once both sides are golden remove cloud bread from the pan.
Assemble the tostada by placing all the ingredients, including a serving of Pork carnitas on top of two of the flattened cloud bread.
Ingredients
Directions
In a small bowl combine cumin, coriander, chili powder, sea salt, lime zest and black pepper. Set aside.
Place the onion slices in the bottom of the slow cooker.
Rinse the pork under cool water then dry it with paper towels. Rub the spice mix all over the pork. Then place the pork on top of the onion slices.
Toss the garlic and lime juice on top of the pork and pour the lime juice over it.
Place the crockpot on low and cover it. Cook for 8 hours, shredding it when fully cooked.
Store half the pork for dinner tomorrow, serve the rest in cauliflower tortillas.
Preheat the oven to 300ºF.
Combine the egg yolks and feta using a food processor or immersion blender until smooth. In another bowl, whip the egg whites until stiff peaks form. Fold the egg whites into the yolk mixture and dollop the batter onto a prepared baking sheet into four even circles.
Bake the cloud bread in the oven for 15-30 minute or until the cloud bread is lightly golden and fluffy.
Heat a pan over medium high heat and add in the oil.
Place a cooked cloud bread in the pan and press the cloud bread down, holding it down until that side is golden brown, flip and repeat with the other cloud breads, once both sides are golden remove cloud bread from the pan.
Assemble the tostada by placing all the ingredients, including a serving of Pork carnitas on top of two of the flattened cloud bread.