Do these training wheels make me look fat?

I've debated for weeks about writing this post. It is a subject that is very close to my heart that has both consumed me and enraged me for quite some time. Therapy in writing? We shall see.

My son is overweight.

"Trending towards obese," as my pediatrician not so delicately put it at Cooper's 4 year check up. I laughed. Guffawed, maybe. I tried to brush it off. "I'm not really not that concerned about it," I said. "This kid's dinner of choice is baked salmon and lima beans." (Don't ask me about Sister, she'd prefer half of a hot dog and a single strawberry but I'll save that for another post!)

"Well," my pediatrician continued, "even if he is eating the right foods he may be eating too much of them." As we were leaving his office, he handed me a print out on portion control for 4 year olds. PORTION CONTROL. I threw it directly in the trash after I read that he should be eating only 3/4 of an egg for breakfast. Give me a break. Please.

I know BMI can be a good indicator of overall health but I also believe that it should be a starting point. I'm really trying not to be an oversensitive Mom, but look at him!

Showing off his "big muscles" and new cowboy boots, if you couldn't tell.

This is the kid that goes outside every afternoon to "practice running". On the very night he was given this, "diagnosis", he asked for sugar snap peas with a side of green beans for dinner. No joke. (Again, don't ask me about his sister...)

He's never had a Coke in his life, drinks juice on special occasions only and doesn't drink milk. Fast food is limited to about once a week if we are on the go and the majority of his meals are eaten at home and things I've made from scratch. I read food labels. No preservatives! No food coloring! No artificial flavor enhancers! When possible, we go organic, grass fed, non-GMO....blah blah blah.

So get on to me about too much iPad and too little arts and crafts. Talk to me about having patience with my kids and trying not to lose my temper. I get that. I DESERVE that. But not this. He is not fat. Why don't you take your charts and portion control those!

Mic drop. Mommy out!

P.S. Here's an article on this flawed system (invented in 1835) and why it finds the likes of Brad Pitt and Will Smith overweight.

What's For Dinner Wednesday: Mom's Pork Tenderloin

No, this is not my Mom's recipe but this is a Mom's recipe...my sweet neighbor across the street! I had this at her house once and it was hands down so much better than the pre-marinated stuff you get at the store. I will never go back!

I've been meaning to post this for some time now but its one of those I always forget to take a picture of before inhaling. I actually took the below plate back from my Dad so I could take a picture before he ate! Ahhhh, finally posted. Now I can stop going into my email every couple of weeks to type "Jessica Pork".

Thanks Jess and Marilyn!

Mom's Pork Tenderloin

Ingredients:

Pork tenderloin (1/2 pound per person)
1/3 c. apricot preserves,
1/2 c. light soy sauce,
3 limes (juice),
1/4 c. Honey,
1/2 c. water,
1/2 c olive oil,
2 chopped garlic cloves,
1/2 t. Ginger,
1/2 t. Crushed red pepper.

Directions:

1. Whisk together all ingredients (except pork and preserves).  Refrigerate about 1/2-3/4 c of marinade for later.

2. Place meat and remaining marinade in ziploc bag for several hours or overnight.

3. Remove from marinade and discard marinade.

4. Cook on lightly greased rack at 400 for about 45 minutes till internal temp of thickest part is 160-165. (I usually do about 35 minutes and give the more well done ends to the kids!)

5. Remove and cover with foil till ready to cut.

6. Combine marinade that you set aside with apricot preserves in saucepan and heat till bubbly. Pour over sliced meat.

What's For Dinner Wednesday: Spicy Dr. Pepper Shredded Pork Tacos

Don't you just love the Pioneer Woman? Whenever I'm in a pinch and need a quick recipe that I KNOW is going to taste good, I'm all over her website. It's not my first "healthy eating" stop but an important one nonetheless!

One of our favorites is her Spicy Dr. Pepper Shredded Pork. She uses a dutch oven on the stove but I prefer the crock pot. Same amount of time...less attention needed! The chipotle peppers in adobo sauce give this dish its heat. When I make it for the kids, I will put it in a quesadilla instead of just hitting them with it plain. Also, after shredding the pork, I don't put their portion of meat back into the sauce...its SPICY but oh so good!

Spicy Dr. Pepper Shredded Pork Tacos

Ingredients

• 1 whole Large Onion
• 1 whole Pork Shoulder ("pork Butt") - 5 To 7 Pounds
•  Salt And Freshly Ground Black Pepper
• 1 can (11 Ounce) Chipotle Peppers In Adobo Sauce
• 2 cans Dr. Pepper
• 2 Tablespoons Brown Sugar
• Tortillas

(Toppings: Cheese, lettuce, diced tomato, sliced avocado, sour cream...)

Preparation Instructions

Peel the onion and cut it into wedges. Lay them in the bottom of a crock pot.

Generously salt and pepper the pork roast, then set it on top of the onions in the pan.

Pour the can of chipotle peppers over the pork (include the sauce.) Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir in. 

Cook for at least six hours on low, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it's not falling apart, return to the oven for another hour. 

Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, then remove hardened fat once it's cold. Then heat up the liquid on the stovetop and return the meat to the liquid to warm up. 

Serve on warm flour tortillas. Top with shredded lettuce, diced tomatoes, grated cheese, avocado slices, salsa, and whatever else you'd like.