Wednesday, May 9, 2012

Pineapple Pork Chops

I didn't think pork chops and I were gonna be friends.  The first time I tried making them they were SOOO DRRRRYY!!! Wow. It was not a pleasant experience.  I honestly didn't even want to try making them again. Of course, they were so cheap that I still had 3 pork chops left in the freezer. I figured I'd try again. I am so glad I did!  These were so good and juicy!

Pineapple Pork Chops

3 Bone-in Pork Chops
Salt and Pepper, for seasoning the chops
1/2 Tbsp. Olive Oil
20oz. Can of Pineapple Chunks, drained (you can use fresh pineapple too)
1/4 Cup Coconut Aminos

1. Season your chops on both sides with salt and pepper.
2. In a large pan, heat the olive oil and brown the chops on both sides over medium-high heat. Remove them and set them aside.
3. Add your pineapple chunks and coconut aminos into the same pan and let them cook up until they simmer. 
4. Reduce the heat to about medium and place the chops back into the pan right on top of the pineapple chunks. Let them simmer until the juices run clear. 

Enjoy!!!

Spicy Chicken Salad Tostadas

I am a genius! I can't believe I didn't think of this before. I whipped these up for lunch and have enough chicken salad leftover to have them again for dinner and I can't wait!!

Spicy Chicken Salad Tostadas

12.5 oz. Canned Chicken (you can used shredded chicken breast if you have some on hand too)
2 Tbsp. Yellow Mustard
1 Tbsp. Hot Sauce (I used Tapatio, but you can also completely leave this out)
1 Jalapeno, chopped
2 Tbsp. Red Onion, chopped
1/2 Lime, juice of
Jicama, sliced in rounds
1 Roma Tomato
1 Avocado

1. In a bowl mix together the chicken, mustard, hot sauce, jalapeno, onion and lime juice. You can add more or less of the mustard. It's totally up to you. I like mustard so I like the consistency that 2 Tbsp. gives me.
2. Top your jicama rounds with your spicy chicken salad.
3. Finish off with a couple slices of Roma tomato and avocado.

Enjoy!!



Tuesday, May 8, 2012

Brussels Sprouts

First of all...
Did you know it's brussel(s) sprouts?!
I know. Knowledgebomb!
A lot of people don't realize there's an "s" on there. That's irrelevant.  These are probably my favorite vegetable.  It's not surprising since I love cabbage, but there're seriously so many ways to prepare these.  It's awesome! This is one of my favorite, quick, go-to ways that I usually use to prepare them.

Brussels Sprouts

1lb. Brussels Sprouts
1 Tbsp. EVOO
3 Cloves of Garlic, minced
Salt & Pepper, to taste
Crushed Red Pepper, to taste if you like things spicy like me!

1. Preheat oven to 400 degrees.
2. Rinse your sprouts under cold water and cut off the ends. 
3. In a baking dish (I use an 8x8 glass Pyrex pan) roll around your sprouts with the olive oil, salt, pepper and crushed red. Just until they look like they're coated well. And I mean toss everything in and pick up the dish so the little balls literally roll around. You don't have to roll each one by hand =]
4. Bake for 10 minutes and then give them a stir.
5. After another 10 minutes add your garlic and give them another stir.
6. 10 minutes later, they're DONE!

Enjoy!

Bacon-Wrapped Cilantro Chicken

This is my new favorite way to eat chicken.  It seriously made me fall in love with chicken! I ate it, but I wasn't ever a huge fan (except for that BBQ chicken I made a few weeks ago). This just sealed the deal. I'm doing The 21 Day Sugar Detox so I left out the honey this time, but I would normally include it. Deliciousness either way! 



Bacon-Wrapped Cilantro Chicken


10 Chicken Tender, boneless and skinless
5 Strips of Bacon, cut in half
2 Tbsp. of Cilantro, chopped
1.5 Tbsp. of Dijon Mustard
2 Tbsp. Raw Honey


1. Preheat oven to 400 degrees. These can also be grilled if you want crispier crunchy bacon. Nom!


2. In a large bowl combine the chicken strips, cilantro, mustard and honey. You can add other seasonings at this point if you want. Black pepper, garlic powder, etc. Combine well with your hand. 


3. Wrap each piece of chicken with a half strip of bacon and lay in an un-greased baking pan. I used a glass Pyrex dish.


4. Pop them in the oven and bake for 30 minutes or until the juices run clear. 


Enjoy!

Wednesday, May 2, 2012

Tomato & Avocado Salad

I made this to ration as a "snack" for a couple of days and ended up eating it all so I guess that was lunch...
I'm not sorry.  It was delicious!


Tomato and Avocado Salad

1 Large Tomato
1 Small Avocado
1/2 Tbsp. Extra Virgin Olive Oil
1/2 Tbsp. Red WIne Vinegar
1/2 Tsp. Crushed Red Pepper (less if you're not into spiciness)
1/4 Tsp. Dried Organo
Celtic Sea Salt, to taste

1. Cut up your tomato and avocado into bite size pieces.
2. Mix in everything else!

Enjoy!