Pork Tenderloin

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. 😉

Ingredients
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

Method
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.

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“Primal Picadillo”

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.

Ingredients:

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

Method:

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.

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Roasted Tomato Basil Pesto Sauce

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.

Ingredients

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**

Method
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

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Creamy Avocado Pasta

Delicious creamy sauce without any cream! As my husband described it, a blend of guacamole and pesto sauce in one. Definitely a nice change from regular pasta sauce. Try it out!

You can see original recipe here.

I used a gluten-free brown rice pasta. I also added chicken to the recipe by baking chicken tenderloin with some sea salt and pepper. Once pasta and sauce were done, I mixed in the chicken and served. This pasta does not re-heat well due to the avocado sauce.

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Tomato Soup

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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.

Ingredients
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)

Method
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!!

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Sweet Potato and Plantain Mash

A few weeks ago I saw this combination on a fellow blogger’s page and my eyes lit up! The two are my all time favorite side dishes. You can do so many different variations. And to top it off, I added bacon. Now this was a winner plate in my house!

Method

As easy as boiling the peeled very ripe plantains and sweet potatoes until soft.

Cook chopped bacon separately.

Add all ingredients together, mashing sweet potatoes and plantain together.

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Baked Oatmeal

A few months ago my Paleo eating lifestyle changed a bit due to a change in training. Food is our fuel and should always be tweaked to help you perform your best. As I increase endurance training for my upcoming triathlon races, I’ve had to make a few adjustments to my eating. One major change is including simple carbs into my diet. That doesn’t mean I’m now eating a bowl of pasta daily. It just means that I include small portions a few times a week according to training. In my quest to do that and still keep it healthy I found this recipe online and with a few changes I made it just to my liking…

Ingredients

2 medium ripe bananas, (the riper the better) sliced into 1/2″ pieces
1 1/2 cup raspberries (use any other fruit you wish)
1/4 cup honey (or agave)
1 cup uncooked quick oats
1/2 tsp baking powder
3/4 tsp cinnamon
pinch of salt
1 cup almond milk
1 egg
1 tsp vanilla extract
2 tbsp chia seeds
1 scoop of protein (optional)

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Method

Preheat the oven to 375° F. Lightly oil baking dish. I used coconut oil; set aside.

Arrange the banana slices in a single layer on the bottom of the dish. Sprinkle half of the raspberries over the bananas, 1/4 tsp of the cinnamon, 1 tbsp of the honey and cover with foil. Bake 15 minutes, until the bananas get soft.

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Meanwhile, in a medium bowl, combine the oats, chia seeds, baking powder, remaining cinnamon, and salt; stir together.
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In a separate bowl, whisk together the remaining honey, milk, egg, and vanilla extract.
Remove the bananas from the oven, then pour the oat mixture over the bananas and raspberries.

Pour the milk mixture over the oats, making sure to distribute the mixture as evenly as possible over the oats. Sprinkle the remaining raspberries on top.

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Bake the oatmeal for about 30 minutes, or until the top is golden brown and the oatmeal has set.

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The best part is that you can make this and save it for the next couple of days and have breakfast ready to go!