The Diagnosis

When I was pregnant with my second daughter, Karissa, I was diagnosed with gestational diabetes. I wasn’t much of a snacker, even as a child, and I was more into savory foods than sweet foods. I tried to eat healthy (for the most part) and portion my meals properly. So, I was somewhat shocked when I got this diagnosis, although it does run in my family.

My OB/GYN placed me in the Sweet Success program, which helped me learn how to monitor my blood sugar multiple times a day and understand food labels. They pointed me toward a book by Lily Nichols called Real Food for Gestational Diabetes that contained a ton of information about monitoring blood sugar; risk factors during and after delivery for both Mom and Baby; meal plans, timing, and spacing; exercise; real stories from real women; recipes; and so much more. It was a godsend, and I followed the diet to a T (a mom will do just about anything for her child!).

I’d never paid much mind to nutrition labels, if I’m being honest. But the program and book opened my eyes to the hidden and lesser-known parts of the nutrition label that allowed me to see how even some of the things I had thought were fairly healthy really weren’t. Even certain “protein” bars contain far too many carbs to truly be healthy (I found Pure Protein to be the best for balancing carbs and protein if you must go the route of the protein bar). I also had to be cautious of too much fruit, always carry nuts for a quick snack full of protein, and was surprised to be encouraged to include (heart-healthy) fats in my diet, which help promote more stable glucose levels while your body processes the carbs. Eggs became a staple for me, as well as almonds, cheese slices, and natural peanut butter. Sweet Success taught me how many grams of protein and carbs to aim for in my snacks and meals to have the proper balance, and of course, to make sure I’m getting my veggies too.

The Balanced Results

Gestational diabetes can often result in the delivery of a large baby (8 lbs, 13 oz or larger). Fortunately, because I was super strict with my diet, I only gained a healthy amount of pregnancy weight, Karissa received proper nutrition, and she came out at a perfect 7 lbs, 4 oz. Phew!

My oldest daughter, Ember, was 2.5 when Karissa was born and as a result of my diagnosis, I became much stricter with ensuring our meals and snacks were well-balanced and healthy. Both Ember and Karissa (currently 7 and 5) know which foods are carbs, proteins, and veggies. Juice is only for breakfast, and the rest of the day they can choose between water (bubbly waters included) or milk. They also know if they want that piece of Easter or Halloween candy for a snack, they’d better grab a cheese stick or a handful of nuts first. It feels good setting them up for success. It doesn’t mean you can’t have that bowl of ice cream, just that you need to portion and balance your foods.

Slow Cooker Carnitas

During my pregnancy with Karissa, I discovered many tasty and nutritious foods and recipes, but one recipe in particular quickly became a family favorite and a crowd pleaser. And that’s the one I will highlight in this blog post: Lily Nichols’s slow cooker carnitas. Best of all, besides being absolutely mouth-watering delicious, it’s incredibly easy to make!

Ingredients

• 4 – 5 lb pork shoulder roast
• 1 onion, sliced
• 2 tsp salt
• 1 tsp garlic powder
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp oregano
• 2 T apple cider vinegar

Directions

1. Place the sliced onions in the bottom of your slow cooker.

2. Add the apple cider vinegar.

3. Mix all the spices and salt together and rub all over the pork roast. Place the roast in the crockpot.

4. Cover and cook on high for 6 to 8 hours.

5. Turn your crockpot off and shred the meat with two forks.

6. Heat up a griddle or skillet with olive oil and fry the meat in batches until slightly browned and crispy (do not skip this step as it is the one that really brings out the flavors!).

Serve in tortillas of your choosing to make either tacos or burritos and with whatever toppings you like. Because the carnitas are so flavorful, we usually keep this simple with just some shredded cheese and a dollop of sour cream in a flour tortilla. You could also make this into a nacho topping, stuff it into enchiladas or tamales, include it in a quesadilla, put it on burger buns, or just eat it by itself with a fork—it’s that good.

I hope you enjoy these easy and delicious slow cooker carnitas as much as we do!