Burrito Bowls

Chipotle is my all time favorite "restaurant" since I've made the clean eating switch, but I live in the boonies in a little town that is LITERALLY named Between. Needless to say, Between doesn't have a Chipotle. The closest one is about 35 minutes away, and that's just too far most days. When I'm jonesin' for a burrito bowl, I make create one of these precious combos at the house. The great part of these is that you can create it however it works for you!

Ingredients:

Pulled Pork
Grilled Veggies (bell peppers, onions, mushrooms)
Brown Rice
Corn Salsa 
1 tsp. Plain Greek Yogurt (substitiution for sour cream)
Lettuce

Add the ingredients into a delicious deep bowl.

Hint: Lettuce first, rice next, grilled veggies, salsa, and then a tsp. of yogurt.

Crock Pot Pulled Pork: 
2 lb. lean pork loin
1 large jar of Salsa Verde (make sure no sugar is not an ingredient)
Steak seasoning

Put all ingredients in a crock pot and cook for 6-8 hours on low. Pull apart with forks when done.

Corn Salsa: 
2-4 ears of local corn  or 1 cup of frozen non-GMO corn
1 small jalapeno
cilantro (diced amount- a tablespoon or two)
1 small onion
lime

Dice onion, jalapeno and cilantro finely, making sure to remove the seeds and veins. Don't pull a Meggie and touch your eyes for several hours! It burns, oh how it burns!! 

Slice the kernels off the cobb into a storage bowl, and with the back of your knife, scrape some milk off the cobb into the bowl as well (you won't need much, just enough to keep everything moist.) Add in the onion and cilantro. Then add the jalapeno- based on the spicy level you like- and the juice from a lime.

Hint: If you don't want to bite into a piece of jalapeno, you can always throw in a half of the pepper undiced, and remove it when you're ready to use the salsa.

Pictures to come later :) I really stink at taking pictures, y'all. My belly wants food right away.