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Nutrition What’s cooking? Post your food pics!

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Made my first batch of fermented pikliz today. It should be ready in 4-6 weeks. Looking forward to tasting it. Pikliz are a traditional Haitian condiment, usually put on fried plantains or griot (fried pork shoulder). Basically it's cabbage, carrots, onions, hot peppers, bell peppers and spices. Usually pickled in vinegar, these will be fermented much like sauerkraut.


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Made a tray of roasted brussels sprouts, carrots, and broccoli. Simple seasoning of a bit of coconut oil and salt and pepper. Mixed green salad with balsalmic, green chilis, toasted almonds, and gorgonzola. Then pan seared and roasted a pork loin, dusted in Stubb's BBQ rub (I'm missing that TX BBQ). Small side of baked apples.
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It is quick, tasty, and makes a good amount of leftovers (I'll be eating these roasted veggies all week).
 
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