Pork

Balsamic Pork Chops

Posted on May 29, 2019 in Lunch/Dinner, Pork

“Balsamic Pork Chops”

This is a very aromatic dish that is guaranteed to make your taste buds dance even before your first bite. It’s hearty and best served with assorted grilled veggies or fresh leafy greens for a picture-perfect platter for both family or guests.

Ingredients: (serves 4)
• 4 organic, pork cutlets, ½ inch thick
• 1/2 tsp. organic, ground pepper
• 1 Tbsp. organic avocado oil
• 2 cups organic, chopped sweet onions
• 2 tsp. organic, chopped fresh thyme
• 1/2 cup organic, low-salt chicken broth
• 1/2 cup purified water
• 2 Tbsp. organic Coconut Aminos
• 3 Tbsp. balsamic vinegar
• 1 Tbsp. organic butter
• 1 Tbsp. organic, flat-leaf parsley, chopped

Heat oil in iron skillet to medium-high; sprinkle cutlets with pepper & place in skillet
Brown cutlets on both sides, turning only once (2-3 minutes per side)
Reduce heat to medium and continue cooking (3-5 minutes more)
Transfer cutlets to a dish with cover and keep warm in 250-degree oven
Add onions & thyme to the skillet & cook while stirring for about 1-2 minutes
Add broth & water; cover & cook for 5 minutes
Uncover and cook while stirring until onions are soft and most of liquid has evaporated
Stir in Coconut Aminos & vinegar while scraping up the browned bits
Bring to a boil & cook until thickened (2-3 minutes)
Remove from heat & stir in butter
Serve the cutlets with the sauce and top with parsley

YOUR HEALTH PLATE COACH – Rita

Meatball Soup

Posted on Feb 20, 2019 in Beef, Lunch/Dinner, Pork

“Meatball Soup”

On a day to day basis, sometimes we only focus on the work involved instead of the rewards…a longevity with the ability to be active, vibrant, joyfully expressive and just loving life! What we are doing for ourselves today truly dictates our future well-being. Feeding every cell in your body with nutritious, quality, living nutrients strengthens your immune efficiency and organ vitality! Yeah baby…that’s what we’re looking for!

Ingredients for soup stock: (serves 4-6)
• 1/2 cup organic, diced sweet onion
• 1 cup organic, broccoli slaw
• 1 cup organic, shredded cabbage
• 1/4 cup organic, chopped fresh parsley
• 28 oz. jar/can low-sodium diced tomatoes
• 32 oz. organic, low-sodium veggie stock
Seasonings: 2-4 gloves garlic, minced;1/2 tsp. dried sage; 1/2 tsp. dried thyme

Ingredients for meatballs:
• 1/2 lb. organic, grass-finished ground beef
• 1/2 lb. organic, grass-finished ground pork
• 1/4 cup organic shredded Parmesancheese
• 1 large egg, lightly beaten
• 2 Tbsp. ground flax seed
Seasonings: 1 Tbsp. dried Italian seasoning, 1 tsp. minced garlic, ½ tsp. onion powder

Pour the veggie stock into a large pot and mix in the diced tomatoes, onions and seasonings…now heat the mixture to a very low boil

While soup stock mixture is heating, mix all the ingredients for the meatballs until well blended

Roll the meatball mixture into approximately 20 small balls (heaping teaspoon sized)
Be sure each meatball is rolled tight so it does not fall apart in the stock

Now, carefully place each meatball into the heated soup stock and cook on very, low boil until the meat balls are cooked through; it takes about 15-20 minutes; add remaining ingredients about 5-10 minutes before serving

Cashew Pork

Posted on Dec 6, 2018 in Lunch/Dinner, Pork

“Cashew Pork”

A little Asian delight will fill our plates this week as we toss together some great ingredients which can be served with some steamed veggies or over a couple handfuls of your favorite greens.

Ingredients: (serves 4)

1 tsp. dry sherry wine
1 tsp. organic coconut crystals
2 tsp. organic arrowroot powder
1 lb. organic pork tenderloin, cubed
2 cups organic avocado oil
3/4 cups cashews
3 gloves organic garlic, chopped
2 organic green onions, coarsely chopped
1/2 organic, red bell pepper, seeded & diced
1/2 organic, green bell pepper, seeded & diced
4 organic, dried mushrooms, soaked in hot water for 20 minutes & drained

Sauce:
1 tsp. organic, coconut aminos
1/4 tsp. organic white pepper
1 tsp. arrowroot powder
1/3 cup organic, chicken stock

In a bowl, mix together dry sherry, coconut crystals, & arrowroot. Stir in pork to coat
evenly. Let stand 30 minutes. In a wok, heat oil until hot, add pork and deep-fry 3-4
minutes until cooked through. Use a slotted spoon to remove pork and drain on paper
towels.

Add nuts to oil and deep-fry a few seconds until lightly browned. Remove with slotted
spoon. Drain on paper towels. Pour oil from wok, leaving just one tablespoon. Add garlic, fry briefly, then add all the vegetables. Continue cooking 3-4 minutes. In a bowl, mix together sauce ingredients, stir into wok and simmer until thickened. Add pork and heat through while gently stirring.

Serve on plates with steamed veggies of choice or spoon over cut greens of choice for an absolute perfect meal!

veggie, chicken, beef, buffalo, turkey, pork

Rainbow Veggie Skillet

Posted on Nov 1, 2018 in All, Beef, Breakfast, Chicken, Eggs, Fowl, Pork, Seafood, Veggie

“Rainbow Veggie Skillet”

Our skillet creation is unstructured and wide open to interpretation, meaning your own creativity is the only limit to what you might include in this “Rainbow Veggie Skillet”. I like to go for both colorful and taste-bud-popping, so I use fresh herbs rather than dried, but your time-budget will dictate your best path to perfection. This recipe is especially delightful to set before guests because of the rainbow of color.

Ingredients: (serves 4)
• 2 medium, organic zucchini pieces
• 2 medium, organic yellow squash pieces
• 1 medium, organic red bell pepper pieces
• 1 medium, organic tomato, chopped
• 4 medium, organic green onions, chopped
• 6 oz. organic, crimini mushrooms, sliced
• 1 cup chopped organic basil leaves, stems removed
• 1 Tbsp. chopped, organic rosemary leaves
• 2-4 gloves organic garlic, minced

In large iron skillet add 2 tablespoons organic butter + 1 teaspoon organic olive oil; heat skillet to medium

Once skillet is heated; add bell pepper and sauté until soft…next add remaining ingredients and continue tossing until thoroughly mixed, heated, and desired crispness of the vegetables is reached

Serve on warmed plates to compliment your protein of choice: beef, buffalo, chicken, fish, or turkey