Balsamic Roasted Pork Chops

This gluten-free, paleo and Whole30 compliant recipe is great for a weeknight dinner. Minimal fuss with lots of flavor! Made by my husband last evening, even the kids were licking their fingers!!

  • 4 bone-in pork loin chops
  • 1/2 tsp Himalayan Salt 
  • 1/4 tsp ground black pepper
  • 1 tbsp fresh rosemary (or 1.5 tsp dried)
  • 1 tbsp oil/ghee
  • 2 tbsp extra virgin olive oil 
  • 1 large onion, halved and thinly sliced 
  • 1/2 bell pepper, thinly sliced
  • 1/2 cup balsamic vinegar 
  • 1 tbsp honey
  1. Preheat oven to 350°F. 
  2. Evenly sprinkle each side of pork chops with salt, pepper and rosemary.
  3. In a large heavy oven safe skillet, add butter and olive oil over medium high heat. (you don’t want oil popping but your chops should sizzle immediately when you add them)
  4. Add chops to skillet and cook until browned 3-4 minutes, flip and cook till other side is browned. 
  5. Remove and set aside on plate.
  6. In the same skillet, add onion and bell pepper and toss in juices to coat and brown. 
  7. Cooking for a minute, add vinegar and honey. 
  8. Sauce will sizzle and bubble and should start to cook down. 
  9. Reduce heat if you have too much splattering.
  10. Return chops to the pan; and place pan in oven to cook for 12-15 minutes, depending on the thickness of chops. (You want the internal temperature on your pork chops to be 145°F)
  11. Remove from oven, plate and spoon glaze and roasted red onion over top of chops.

Lemon-Garlic Salmon 

I was talking to a neighbor a couple of days ago and she mentioned to me that she prefers fish to meat. So I thought that maybe I could do a recipe for her. Hope you all enjoy it as much as we did!

This recipe is simple which is key to me. Chop or pulverize the ingredients and it’s done!! Ideally let it marinate for about a half hour or so but feel free to skip this step if you don’t have the time. 

  • 4 salmon fillets 
  • 1 lime, zested and juiced
  • 1 clove garlic
  • 2 tbsp olive oil
  • 2 tbsp flat leave parsley/cilantro, roughly chopped
  • 1/2 jalepeno seeded and roughly chopped
  • Himalayan Salt, as per taste
  1. Preheat oven to 400 degrees.
  2. Rinse and pat dry salmon fillet.
  3. Place on foil lined baking sheet.
  4. Combine lime zest, lime juice, garlic, olive oil, parsley, salt and jalapeño in food processor and pulse until well combined.
  5. Pour over salmon.
  6. Bake for 15 minutes or until salmon is cooked through. 

Turkey-Avocado Collard Wraps

This recipe is 100% Whole30 compatible. In fact, it is from their cookbook. What I love about it is its simplicity. While the ingredients list looks long, it’s a very simple dish to put together. Here too you could substitute the turkey for leftover chicken breasts, deboned of course! And can I just say, it is DELICIOUS!!! 

Collard greens belong to the same family as kale and spring greens and are popular in Brazil, Portugal, USA, northern India (saag) and Africa along others. They are a rich source of vitamin A, vitamin C, and manganese, and moderate sources of calcium and vitamin B6. 

  • 2 large collard green leaves
  • 1 ripe avocados, halved, peeled, pitted and mashed
  • 2 tsp fresh lemon juice
  • 1 clove garlic, minced
  • 1/8 tsp salt
  • Pinch of cayenne pepper 
  • Pinch of turmeric powder 
  • Roasted turkey breast
  • 1 tomato, thinly sliced
  • 2 slices bacon, cooked until crisp and crumbled 
  • 2 tbsp mayonnaise 
  • 2 tbsp green onions, sliced
  1. Remove the stems from the collard greens and using a sharp knife, shave down the spine until almost even with the leaf itself. 
  2. Fill a large pot of water and bring to a boil and fill another one with ice water. 
  3. Blanch the leaves in the boiling water until softened, about 30 seconds and immediately plunge the leaves into ice water to cool. 
  4. Drain the leaves and pat dry.
  5. In a small bowl, stir together the mashed avocado, lemon juice, garlic, salt, turmeric and cayenne. 
  6. Place the collard leaves, spine to the surface and spread the avocado mix on one side of each leaf. 
  7. Layer with turkey, tomato and bacon. 
  8. Drizzle with mayonnaise and sprinkle some green onions. 
  9. Wrap burrito style, securing with toothpicks and cut each wrap in half to serve. 

Chicken Salad With Spinach

My mom doesn’t like to cook and she doesn’t. But when she does, it’s pretty incredible! This recipe is and was one of my favorites. What I specially like about this is that you can use your leftover roast chicken  to make it (check out the lemon pepper chicken recipe https://wellnessjourneydotblog.wordpress.com/2017/06/22/lemon-herb-roast-chicken/). 

The recipe for a lemon vinaigrette dressing is given below. This dressing lasts for about a week when refrigerated in a jar. Just remember to give it a good stir before using. (Note: Alternatively, you could use a store bought lemon/French dressing).

I also chose to serve the salad in red lettuce leaves. Why? Because it looks pretty, tastes good and is a rich source of Vitamin A and Vitamin K. 

For the Lemon Vinaigrette Dressing

  • 1/4 cup extra virgin olive oil 
  • 1/4 cup fresh lemon juice
  • 1/2 tsp dried oregano 
  • 2 cloves garlic, minced
  • 1/2 tsp sugar/agave
  • 1/4 tsp fresh ground pepper 
  • 1/8 tsp Himalayan Salt 

For the Salad

  • 1 large chicken breast, roughly chopped
  • 1 bag spinach 
  • 1/2 small onion, diced fine
  • 1 tsp salt
  1. Start by making the lemon vinaigrette by whisking together all its ingredients in a small bowl. 
  2. Taste and adjust seasoning accordingly. 
  3. Allow the dressing to sit for an hour or so, and then whisk again before using. 
  4. Next, cook the spinach in a large pan until it wilts. 
  5. Add in the salt and mix well and remove from heat. 
  6. Mix the diced onions and chicken along with the spinach. (Note: I prefer using red onions here as it adds a little color and the sharper taste adds to the recipe. Feel free to use whatever type you like)
  7. Give the dressing a good whisk and add to the chicken and spinach mix as per your taste. 
  8. Serve at room temperature or chilled. 

Lemon Pepper Chicken Breasts

Sometimes keeping it simple is the key to a good meal. With that said, you will almost always find chicken breasts in my freezer. I let it thaw in the fridge overnight and we are good to go. 

  • 4 chicken breasts, washed
  • 1/2 tsp salt
  • 1 tsp fresh ground pepper
  • 2 tsp olive oil
  • 1/4 cup freshly squeezed lemon juice 
  1. Season both sides of the chicken with salt and pepper. 
  2. Heat the oil in a large skillet over medium heat. 
  3. Place the chicken in the pan and cook for 6 to 8 minutes, turning half way through. 
  4. Turn off the heat. 
  5. Pour lemon juice over the chicken in the pan. 
  6. Serve. 

Pork Tenderloin

An easy protein to cook, a pork tenderloin is one of the most tender cuts of pork. It has a mild flavor, so it’s best when prepared with an added spice rub, marinade, stuffing or flavorful sauce. The recipe below works great for a weeknight dinner. 

  • 1-1/4 lb pork tenderloin
  • 1 tsp garlic powder 
  • 1 tsp dried oregano 
  • 1 tsp ground cumin 
  • 1 tsp ground coriander 
  • 1 tsp dried thyme 
  • Pinch of turmeric powder 
  • Himalayan salt, to taste
  • 2 garlic cloves, chopped
  • 1 tbsp olive oil
  1. Preheat the oven to 450 degrees F.
  2. In a separate bowl, mix all the dry ingredients (garlic powder, oregano, cumin, coriander, thyme and salt). 
  3. Stir mixture until all the ingredients are well combined to form a seasoning. 
  4. Sprinkle the mixture over the tenderloin, then rub the pork with the seasoning on all sides of the meat, pressing gently so the seasoning adheres well to the tenderloin. 
  5. Heat a large skillet over medium-high and then add the olive oil. 
  6. Add the minced garlic and saute, stirring, for 1 minute. 
  7. Put tenderloin in the pan and cook for about 10 minutes, searing each side using tongs to turn the meat. 
  8. Transfer meat to a roasting pan and bake for 20 minutes. (Tip: line the roasting pan with aluminum foil for easier clean up)
  9. Slice and serve.

Lemon Herb Roast Chicken

Mark Bittman is one of my favorite chefs. The recipe below is actually an adaptation of two of his recipes. Why? Because I love lemon and I love herbs.

Rosemary, a Mediterranean herb, has multiple health benefits. Besides being a good source of iron, calcium and vitamin B6, it is also believed that possible health benefits include improved concentration, digestion, and brain aging. (http://www.medicalnewstoday.com/articles/266370.php)

  • 1 whole chicken, 3-4 lbs
  • 3 tbsp extra virgin olive oil
  • Salt, to taste
  • Black pepper, to taste
  • Few sprigs of rosemary, tarragon or thyme
  • 5-6 cloves garlic, peeled
  • 1/2 lemon
  • Chopped fresh herbs for garnish 
  1. Heat the oven to 450°F. 
  2. Five minutes after the oven is turned on, put a cast iron or other heavy skillet on a rack set low in the oven. 
  3. In the meanwhile, rub the chicken with olive oil and sprinkle with salt and pepper. 
  4. Insert the lemon half in the cavity of the chicken. 
  5. When both oven and pan are hot, carefully place the chicken, breast side up and add the garlic and rosemary sprigs. 
  6. Let the chicken roast, undisturbed for 40-50 minutes or until the internal temperature reaches 155-165°F. 
  7. Once cooked, remove the cooked lemon from the cavity and squeeze over the chicken. 
  8. Be sure to tilt the chicken, allowing the juices to flow out of the cavity. 
  9. Serve hot!


Chipotle Bowls

Summer foods are the best! There’s an abundance of vegetables and there’s no limit to what you can make. I chose to make this grain free but feel free to make some brown rice if you like. (Tip: cook the rice in some chicken broth for extra flavor). 

Let’s talk for a minute about avocados. Whether you’re eating it in the form of guacamole or as whole, avocados are a naturally nutrient-dense food and contain nearly 20 vitamins and minerals. Healthy for the heart, prevention of osteoporosis, healthy babies, lower risk of depression are just a few of the health benefits. You can read more about the benefits of avocado at http://www.medicalnewstoday.com/articles/270406.php

So have fun and grab a margarita to complete this little summer feast!

  • 2 chicken breasts, chopped into bite size pieces
  • 1 zucchini, cut into strips
  • 1 bell pepper, cut into strips
  • 1 avocado diced (or use guacamole instead)
  • 2 garlic cloves, diced
  • 2 tsp olive oil
  • 1 tsp cumin powder
  • 2 cups salsa
  • 1 tsp chili powder 
  • Salt, to taste
  • 1 bunch spinach, washed and chopped
  • 1/2 onion, diced
  • 2 limes, 1 sliced and the other juiced
  • 2 cups cooked brown rice (optional)
  1. Heat 1 tsp oil in a large pan over medium heat. 
  2. Add the onions and garlic and cook for 3-5 minutes till the onions soften. 
  3. Add chicken and cook all the way through, approx 10 minutes. 
  4. Remove the chicken from the pan. 
  5. Add the remaining tsp of oil and add in the vegetables as well. 
  6. Cook till vegetables are soft, approx 6 minutes. 
  7. Remove from heat and toss with the chicken. 
  8. Add in the spices and juice of 1 lemon. 
  9. To set up the individual bowls, add spinach and cooked brown rice (if using) and evenly distribute the vegetables and chicken in each bowl. 
  10. Add avocado/guacamole and salsa to each bowl next. 
  11. Add a lime wedge for an extra squeeze. 
  12. Enjoy!

Thai Curry

This was a recipe that I came across while detoxing with my dear friend #tracialtman (www.tracialtman.com) and I’m in love!! This is such a great one pot meal. Please don’t let the number of ingredients intimidate you. It really takes no time once you start cooking. And of course, if seafood isn’t your thing, you can substitute with your choice of poultry. 

  • 1 lb shrimp, cleaned and deveined
  • 1/2 lb scallops
  • 1/2 lb calamari 
  • 1/2 onion, chopped
  • 1/3 onion, sliced (or 1/2 shallot)
  • 1/4 cup green onions
  • 3 garlic cloves, chopped
  • 1 cup broth 
  • 1/2 lime, juiced
  • 2-3 tbsp red curry paste (adjust according to your taste)
  • 2 tbsp coconut oil
  • 1 can coconut milk
  • Handful of chopped basil
  • 3 zucchinis, spiralized (or use pasta instead)
  • Himalayan Salt (per your taste)
  • Pepper (per your taste)
  • Pinch of turmeric powder 
  1. In a large pan, heat coconut oil over medium heat. 
  2. Add onions and cook till soft. 
  3. Add garlic next and sauté for a little less than a minute. 
  4. Next pour in the broth, lime, coconut milk and red curry paste and stir well. 
  5. Add in the turmeric powder and season with the salt and pepper. 
  6. Add the shrimp, scallops and calamari to the pan, cover and cook over medium heat for about 3-5 minutes. 
  7. Add zucchini and basil to the sauce. 
  8. Cover and cook for 3 more minutes. 
  9. Serve hot!

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