Summer Sirloin Supper

Posted on May 30, 2018 in Beef, Lunch/Dinner

Oh yeah…we all know the summer has officially begun now that Memorial Day has just past us by. We like life on the simple side to guarantee time to thoroughly enjoy all our outdoor activities, but we still need lots of protein to keep our busy bodies satisfied and energized. The grill is hot and our taste buds are getting excited—let’s do it with our “Summer Sirloin Supper”!

Ingredients: (serves 2-3)

  • 1 pound grass-fed, ground beef
  • 1-2 Tbsp. organic, Herbes de Provence seasoning
  • 2-3 slices, organic sweet onion slices
  • Approximately 30 Brussel sprouts, cut in half (seasoned as suggested below)

Heat the grill to 350-375 degrees in order to grill Brussel sprouts.

Place halved sprouts in bowl, spray with olive oil and sprinkle with seasoning of choice: coriander, Italian seasoning, Old Bay, Trader Joe’s 21 Seasoning, garlic powder, onion powder, etc.—toss until sprouts are well-coated and place flat side down on vegetable grilling basket along with oil-sprayed slice onions and place onto pre-heated grill & close lid to insure constant temperature—cooking time ranges from 10-20 min. until all lightly browned.

Place ground beef into bowl, add Herbes de Provence seasoning, two tablespoons of water and mix thoroughly; shape into 2-3 patties.

Once vegetables have been removed to a warmed platter, turn grill to high—add burgers and cook to desired wellness and remove to plate, place one onion slice on each burger, add roasted Brussel sprouts to plate, consume at a leisurely pace while enjoying your outdoor patio ambiance!

Festive Frittata

Posted on May 23, 2018 in Breakfast, Eggs

How do you change your lifestyle and what goals are you seeking for yourself? Do you think about change after a health crisis or do you want change for a healthier longevity? When we choose to make healthy changes, we want to measure progress and NOT focus on perfection. Change begins with one personal choice at a time. Creating an individual plan guarantees a path to success. Begin with STEP-ONE each day—breaking the morning fast (hence break-fast). Remember, our bodies fasted all night while we slept and demand recharging with a protein-rich meal. STEP-ONE today is the “Festive Frittata”!

Ingredients: (serves 2)

  • 8 organic egg whites
  • 2 Tbsp. non-fat, organic cottage cheese
  • 1/4 cup sun-dried tomatoes, chopped
  • 1/4 cup artichoke hearts, chopped
  • 1/4 cup organic, baby spinach leaves, chopped
  • 1/4 cup organic onion of choice, chopped
  • 4 pre-cooked chicken sausages, drained of any oil, chopped

Spray a 5” x 7” glass dish with spray oil, set aside.

In bowl, thoroughly mix egg whites; then add cottage cheese, tomatoes, artichoke hearts, spinach, onion and sausages.

Pour combined ingredients from bowl into glass dish.

Bake in pre-heated oven at 350 degrees for 45-50 minutes; may bake a day ahead and reheat in 350 degree oven for approx. 20 minutes.

 

Tuscan Pork Tenderloin

Posted on May 16, 2018 in Lunch/Dinner, Pork

Gathering together around food is good times for all involved, especially when the main course is simple for the host or hostess to prepare in advance. Then all can enjoy family & friends while the house is filling with delectable aromas and creating smiles of anticipation during the cooking process. That’s why this week we are preparing a pork tenderloin which serve 6-8 guests…it’s our “Tuscan Pork Tenderloin”.

Ingredients: (serves 6-8)

  • 4 lbs. organic pork tenderloin roast(s)
  • 1/4 cup organic brown mustard
  • 8 cloves organic garlic, minced
  • 2 Tbsp. organic chopped rosemary
  • 2 Tbsp. organic chopped sage
  • 2 Tbsp. organic chopped marjoram
  • 1 tsp. coarsely ground organic black pepper

In bowl, combine mustard, garlic, rosemary, sage, marjoram and pepper.

Rub mixture all over roast(s); cover and refrigerate several hours or overnight.

Bring to room temperature before roasting.

Heat oven to 400 degrees.

Place roast(s) in shallow baking dish and cook, uncovered, for about 1 hour, until the meat is nicely browned. Remove from oven and let stand for 10 minutes before slicing.

Serve meat with a couple of your favorite side veggies for your guests to thoroughly enjoy!

Turmeric-Roasted Cauliflower

Posted on May 9, 2018 in Lunch/Dinner, Veggie

Something tasty, tasty, tasty is my husband’s pat answer when I ask him what he wants for dinner. He wants me to be the creative one while he sits back and enjoys whatever new dish I may come up with. With so many health benefits touted about turmeric these days, I thought that would be a good direction for this week’s recipe, “Turmeric-Roasted Cauliflower”. And yes, he told me it was tasty, tasty, tasty, so A+ for today!

Ingredients: (serves 4)

  • 1 head organic cauliflower, sliced into 1/2 inch thick slices
  • 1 tsp. organic ground turmeric
  • 3 Tbsp. organic, coconut oil, divided
  • 1 large organic shallot, minced
  • 1/2 cup organic, raw, unsalted almonds
  • 1 organic garlic clove, minced
  • 1 tsp. organic lemon zest
  • 1/4 cup organic, chopped, fresh-flat-leaf parsley

Preheat oven to 425 degrees; line a large, rimmed baking sheet with parchment paper and lay the cauliflower slices single-layer covering the sheet.

In a bowl mix together the turmeric, 2 Tbsp. oil & shallots; then brush mixture onto the cauliflower slices and place in oven for 15-20 minutes until just beginning to brown.

Chop the almonds into small pieces using a small food-processor.

Heat a small ceramic skillet on medium-low and add 1 Tbsp. oil; next add the almonds and stir until they start to brown, then add the garlic and finish sautéing another few minutes until garlic is cooked. Remove skillet from heat and add the lemon zest.

Remove cauliflower from oven and coat with the almond mixture and continue cooking another 10 minutes until cauliflower becomes golden in color. Remove from oven, sprinkle with parsley and move slices to a serving platter. Tasty, tasty, tasty!