Pork

Savory Stuffed Pork Chops

Posted on Apr 21, 2021 in Lunch/Dinner, Pork

“Savory Stuffed Pork Chops”

Our kitchen is our creative canvas and we will indulge ourselves in creating a savory dish that’s both mouth-watering and eye-appealing to share with another food-passionate friend or family member.

Ingredients: (serves: 2)

Preheat oven to 350 degrees

2 organic-raised thick-cut pork chops
1/2 cup organic raisins, in hot water to soften, then drain off water
1/4 cup organic chopped onion
1/2 cup organic chopped celery
1/2 cup chopped pecans
1/8 tsp organic ground pepper
1/8 tsp Himalayan salt
1-1/2 tsp. organic minced parsley
2 Tbsp organic butter, melted
1 organic egg, beaten

With a small paring knife, make a pocket in each chop
Combine the next nine ingredients and mix well
Stuff each chop with the mixture
Combine the next following ingredients together and brush or rub onto chops

1 Tbsp minced, organic, fresh garlic
1/2 tsp red pepper flakes
1 Tbsp organic sun-dried tomatoes
1/4 cup Calvador, Cognac, Brandy or apple juice

Place chops into a glass baking dish and cook for 1 hour
The cooking aroma will definitely prepare your palate for this savory art piece!

YOUR HEALTH PLATE COACH – Rita

Cashew Pork Stir-Fry

Posted on Jan 27, 2021 in Lunch/Dinner, Pork

“Cashew Pork Stir-Fry”

Asian dishes are time-tested, fresh, light, practical and always well-received by family & guests. So, let’s do this!

Ingredients: (serves: 4-6)

RECIPE:
2/3 cup low-sodium, organic vegetable broth
2 Tbsp. organic arrowroot
4 Tbsp. organic coconut aminos
1 lb. organic, pork tenderloin, cut into pieces
1 Tbsp. avocado oil
2 cups small, organic white mushrooms
1 cup organic, cut green onions
¼ tsp. ground, organic ginger
4 gloves garlic, minced
1 organic, orange bell pepper, cut into pieces
1/2+ cup cashews

Combine chicken broth with 1 Tbsp. arrowroot, and 3 Tbsp. coconut aminos in small bowl, set aside

Combine pork, remaining 1 Tbsp. arrowroot, and 1 remaining coconut aminos in a bowl and toss well to coat. Heat 2 tsp. oil in a large ceramic skillet over medium-high heat. Add pork, sauté 4 minutes or until browned. Remove from pan.

Add remaining oil to pan. Add mushrooms and onions, sauté 2 minutes. Stir in ginger and garlic, sauté 30 seconds. Add bell pepper to pan, sauté 1 minute. Add reserved broth mixture & pork to pan. Bring to a boil, cook 1 minute or until thick, stirring constantly. Stir in cashews. Serve over hot cauliflower rice.

YOUR HEALTH PLATE COACH – Rita

cauliflower, mash, breakfast, lunch, dinner

Loaded Cauliflower Mash

Posted on Jan 6, 2021 in Breakfast, Eggs, Lunch/Dinner, Pork

“Loaded Cauliflower Mash”

We all love the comfort foods, so let’s make a fluffy mash while beating the carbs for a great new dish to share using a nutritionally dense cauliflower alternative to spuds!

Ingredients: (serves 6)

RECIPE:
3 slices organic, nitrate/nitrite free bacon
1 large head organic cauliflower, cored and broken into florets
2 Tbsp. heavy, organic cream
1 Tbsp. organic butter
2/3 cup organic, shredded cheddar cheese
Organic, fresh sage leaves for garnish (or chopped fresh chives, if preferred)

Preheat over to 425 degrees. Place bacon on parchment-paper-lined baking sheet
Bake for 15-30 minutes, until desired crispness
Transfer bacon to paper towel
Reserve bacon fat and set aside

Turn oven to broil on med-high

Bring large stainless-steel pot of water to a boil. Add cauliflower and cook for 15 minutes, until fork-tender. Drain, let sit for a few minutes, then pat dry to rid of liquid

Transfer cauliflower to food processor, add cream and butter. Pulse mixture until medium smooth (the consistency of mashed potatoes)

Transfer mixture from food processor to a small casserole dish. Sprinkle cheese on top, drizzle with reserved bacon fat and broil until cheese is bubbly. Crumble bacon on top and garnish with sage leaves (or chives, if you prefer)

YOUR HEALTH PLATE COACH – Rita

Spicy Sweet Meatballs

Posted on Feb 5, 2020 in Lunch/Dinner, Pork

“Spicy Sweet Meatballs”

Something fun, something tasty, something easy…that’s what today’s recipe is all about.

Ingredients: (serves 4)

1 lb. clean, organic ground pork
1/4+ cup organic almond flour
1 large organic egg, lightly beaten
1/4 cup organic, finely chopped scallions
2 Tbsp. toasted sesame oil, divided
2 tsp. organic, finely chopped fresh ginger, divided
1 cup hoisin sauce
3 Tbsp. Asian chile-garlic sauce
2 Tbsp. organic rice vinegar
2 Tbsp. organic coconut aminos
Garnish: 1 tsp. organic, toasted sesame seeds & organic fresh parsley

Combine: pork, flour, egg, scallions, 1 Tbsp. oil, and 1 Tbsp. ginger…gently mix with hands to fully combine all ingredients. Form mixture into 1-inch meatballs (30-32 balls). Place in lightly greased 6-quart slow cooker

Whisk together: hoisin sauce, chile-garlic sauce, vinegar, coconut aminos, plus remaining oil & ginger…pour over meatballs in cooker & cover with lid. Cook on HIGH for about 2 hours until meatballs are cooked through

Using a slotted spoon, transfer meatballs to a serving bowl & keep warm
Skim fat from sauce in cooker and then gently pour over meatballs
Garnish with the sesame seeds and parsley

YOUR HEALTH PLATE COACH – Rita