The good news about this post is that this recipe is another simple but yet delicious one. The bad news is that I can’t remember the website where I got the original recipe from. I made a few changes to it making it more my style. The best part, it was hubby approved. 😉
1 lean pork tenderloin
1 carrot, chopped (I used a small package of rainbow carrots)
2 medium red onion, chopped
6 small potatoes (I used 3 medium sweet potatoes)
1/4 cup chicken broth (I used vegetable broth)
1 tbsp olive oil
4 cloves garlic, minced
Salt and pepper to taste
1 rosemary sprig
Pre-heat oven to 325F
Rub pork with salt, pepper and garlic, place in pan. Place carrots, red onions and sweet potatoes in pan. Pour broth and olive oil over the contents of the pan. Top with rosemary sprig and cover with tin foil.
Place in oven for one hour covered. Take out from oven and rotate vegetables and baste pork. Cover and place in oven for one additional hour. Remove from oven and remove foil. Place back in oven for 30 minutes. Remove and let set form 5 minutes.
In the past few days we’ve had some cold weather here in Miami and that has me craving some warm comfort foods. I opted for this version of the Cuban Picadillo.
2 pounds ground grass-fed beef, 2 T olive oil
1 large onion (diced), 1 green pepper (seeded and diced)
4-6 cloves of garlic (minced)
1 T dried oregano, 1 tsp cumin
1 tsp ground black pepper, ½ tsp sea salt
¼ tsp cinnamon, 4 dried bay leaves
1 ½ cups diced tomatoes, ½ cup chopped black or green olives
¼ cup golden raisins (optional), ¼ c apple cider vinegar
1 small can of tomato paste, 1 cup beef broth
Brown ground beef with olive oil, onions, and green peppers. Add remaining ingredients and stir. Simmer, covered, for 10 minutes. Uncover and simmer until most of the liquid has evaporated. Remove bay leaves and serve warm.
I served mine over some spaghetti squash. I also made a few changes: used whole olives (ain’t nobody got time for all that chopping) and used red bell pepper because that’s what I had at home.
You can see the original recipe here.
Another great idea for a pasta sauce that’s dairy free from Oh She Glows. I’m in love with site!!!
To see original recipe go here.
This is the pasta I used.
Sauce in the making.
Roasted butternut squash.
Here’s the finished product. Yum! I added kale and crimini mushrooms and some chopped butternut squash.
Hey guys, sorry for my lack of posts but I’m four weeks away from my half Ironman race and training can’t get any more demanding. This past weekend I traveled once again with the team to Clermont, Fl for some hill training. I’m still cooking but nothing exciting. Haven’t tried any new recipes except for the one I’m about to tell you about. Since I’m short on time, it’s just been nice and easy recipes I’m familiar with. Haven’t even had time to juice and I can definitely tell the difference in my body, but that’s another post. So let me just get to this new recipe…
This sauce recipe totally impressed me. It’s so versatile. You can use it as the sauce for pasta (as I did) or even as a dip.
9 large Roma tomatoes, sliced in half lengthwise
1/2 cup almonds, toasted
2 garlic cloves
1 cup tightly packed basil + more for garnish
1/4 cup extra virgin olive oil + more for drizzling on tomatoes
2 tbsp nutritional yeast (optional)
Kosher salt & freshly ground black pepper, to taste
**Your desired amount of cooked Pasta**
1. Preheat oven to 400F and line a baking sheet with parchment. Place sliced tomatoes on the sheet and drizzle with oil, salt, and pepper. Roast for about 1 hour and 10 mins at 400F. Watch closely during the last 15 minutes of roasting.
2. Reduce oven heat to 325F and toast almonds for 8-10 minutes. Add 1/3 cup into food processor and process until finely chopped. I left mine a bit chunky for texture. Remove and set aside.
3. With processor turned on, add 2 garlic cloves and let it whirl around until finely chopped. Now add in the basil and process until finely chopped.
4. Add in the oil, optional nutritional yeast, and 1.5 cups of roasted tomatoes (you will have tomatoes left over). Process until smooth. Pulse in 1/3 cup toasted almonds. Season generously with salt and pepper. I think I used about 1/2 tsp salt or a bit more.
5. Pour your desired amount of pesto over the cooked pasta and mix well. Chop the remaining roasted tomatoes and stir into pasta.
I found this recipe on Oh She Glows
I looked at a few recipes online but none really included the ingredients I had in mind and made it easy enough to follow so I just came up with my own. Hoping for the best…. Hehe!
Please feel free to follow my recipe and make any changes as I really didn’t measure things very accurately.
About a 10 tomatoes of any kind!
1 large onion
3 garlic cloves
2 tbsp of olive oil
Pepper and salt
8 oz organic vegetable broth
1/4 cup grass-fed heavy whipping cream (optional)
On a baking sheet place all tomatoes and onions in large chunks. Include whole garlic cloves and sprinkle the olive oil, salt and pepper. Bake at 400 degrees for 20-30 minutes until onions are soft.
Take out and put in blender or food processor and blend until smooth. Add vegetable broth and blend again.
Place soup in pot on stove on low heat. Here you have two choices depending on your taste. You can add water until you get the desire consistency. Or you can add the whipping cream if you rather a creamier soup. Just stir for a few minutes and you’re done!!!
An easy and delicious soup with all fresh ingredients!!
After discovering that I actually like bacon (but not the crispy breakfast kind), I’m always interested to try new recipes that include it. Here’s an easy one I found at Balanced Bites.
This is what I used and just followed the simple instructions. We loved it and will be making again soon!!
Salmon is a dish make weekly. Sometimes it can be tough to find different ways to cook the same food week after week. Well, I found this salsa that has totally made my life easier.
It’s so good that I have made it for a few weeks in a row now and every time I look forward to eating it. I found this salsa in the produce section of the local groceries store. It’s all natural, not processed. It really taste fresh. After trying this I’m never buying the stuff that comes in a jar!
The method is as simple as you see here. Just cover the fillet with salsa and bake for 20-25 minutes at 350 degrees. Sometimes I squirt a little lemon juice on top but is not necessary. Give it a try and let me know how you like it !!!
I saw this recipe on here and thought to try it out and have as a snack!
I made some changes as I used what I already had at home but the result were still delicious. Nothing beats a quick recipe that is pack with nutritious ingredients.
Just cut out the tomatoes and scoop out everything from the inside.
For one can of tuna used, I used 2 Tbs of 0% Greek yogurt. Some red onion chopped. Pepper, oregano and basil to taste.
Mix all ingredients together and place mixture in tomatoes.
Top with cheese. I used 2% skim milk American cheese.
Broil for 3-5 minutes until cheese is melted. I used my toaster over so it took a bit longer.
So delicious! I see myself making these often… Thanks The pescetarian and the pig!
This recipe was finger-liking good! If I could, I would make this every week. This one is from Paleo Comfort Foods book.
1 cup coconut oil
2 large eggs
1 cup almond flour
1 tsp. paprika
1 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. dried thyme
1 tsp. chipotle powder (optional)
2 pounds chicken thighs, drums, breasts (I used 2 packets of chicken cutlets)
1. Heat oil in large frying pan to 350F and preheat oven to 400F
2. Whisk eggs in medium-sized bowl
3. Combine all dry ingredients in large bol and mix well.
4. Dip chicken in whisked eggs.
5. Coat/cover chicken in dry mixture and place in hot oil. Allow both sides to brown (about 2 minutes each side).
6. Place drying rack on sheet pan and assemble check on the rack so there is space between all pieces.
7. Put chicken in oven for 10-15 minutes. Remove and serve.
Chicken in skillet for 2 minutes on each side.
Place chicken on rack on top of baking sheet.
Chicken comes out crispy and ready to eat!
I love making these easy dishes that include a protein and vegetable serving all at once. It is filling and you don’t need anything else to go with it. I have experimented before trying to make dishes like this one and they all keep coming out great!
1 lb of any meat you prefer (I used lean ground beef)
1 jar of pasta sauce
1 butternut squash
2 Tbs of low-fat mozzarella cheese *optional
Cook and brown meat on skillet. Drain meat and add in the pasta sauce and mix well until meat mixture is warm.
In an oven safe dish start layering the lasagna starting with some meat mixture. Just cut the butternut squash into longer pieces to cover more space. The squash won’t be completely flat but that’s ok.
Sprinkle some low-fat mozzarella cheese on top and bake at 350 for 45-50 minutes until squash has softened and top is golden brown.