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.

Cauliflower Fried Rice

You read it right… except there is no rice, at least not the kind you were thinking. This recipe is grain free, making it a great option for anyone looking to stay away from the carbs and keeping it clean. 

  • 1 small/medium cauliflower 
  • 2 zucchinis, chopped
  • 3 garlic cloves, minced
  • 1 bunch bok choy, chopped
  • 1/2 bell pepper, chopped
  • 2/3 cup onion, sliced (green onions work great with this recipe)
  • 2 cups carrots, choppped 
  • Himalayan Salt, to taste
  • Pinch of turmeric powder 
  • 2 tsp coriander powder 
  • 1 tsp cumin powder 
  • 1/8 tsp cayenne pepper 
  • 1/3 bunch of cilantro, destemmed and chopped
  • 2 tbsp oil (sesame is ideal)
  • 1 lime, juiced
  1. First start by chopping the cauliflower into four quarters. 
  2. Add the cauliflower pieces to a food processor/ blender one at a time and pulse for about 15 seconds each until the grains are the size of rice. Repeat for remaining pieces. (Working with one piece at a time makes for more even sized cauliflower grains)
  3. Next heat a large enough pan over medium heat and add the oil. 
  4. Add the garlic and onions and sauté for about 3 minutes, stirring occasionally. 
  5. Add all the chopped vegetables except for the pepper and cook for 4-5 minutes. 
  6. Next add the peppers and cook for an additional 5 minutes until the carrots have softened. 
  7. Add the cauliflower rice, stir for 2-3 minutes. 
  8. In the meanwhile, mix the salt, coriander, cumin turmeric and cayenne pepper in a small bowl. 
  9. Add the spice mix and to the cauliflower rice and mix well. 
  10. Cook for 2 minutes, stirring occasionally. 
  11. Garnish with chopped cilantro and lime juice and serve hot. 

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.

Chunky Salsa

Summertime calls for a great salsa. This recipe is so delicious that even your guests will be left wondering where it’s from. Perfect to make ahead for a picnic, to eat with tortilla chips or even to top a steak or fish for a quick summer meal, this salsa is so refreshing. Adapted from Simply Recipes. 

  • 2-3 medium sized fresh tomatoes, stems removed and roughly chopped
  • 1/2 red onion, roughly chopped
  • 1 jalapeño chile, stems and seeds removed and roughly chopped (add more/less as per taste)
  • 1 lime, juiced
  • 1/2 cup cilantro, chopped
  • Himalayan Salt, to taste
  • Pepper, to taste
  • Pinch of dried oregano (add more/less as per taste)
  • Pinch of ground cumin (add more/less as per taste)
  1. Add all the ingredients to a bowl and mix well along with the salt and pepper as per your taste. 
  2. If the chilies make the salsa too hot, add some more chopped tomato. If not hot enough, carefully add a few of the seeds from the chilies, or add a little more ground cumin.
  3. Let sit for an hour for the flavors to combine.
  4. Serve at room temperature or chilled. 

Asparagus!!

Yet another superfood, asparagus, a springtime vegetable is packed with antioxidants, folic acid, vitamins E and K and the list just goes on and on. But don’t just take my word for it, check out http://www.health.com/nutrition/asparagus-health-benefits

When you’re buying asparagus, choose firm, bright-green stalks with tight tips and moist ends. No matter what color you buy, just make sure their color is vibrant with no brown spots or blemishes.

Asparagus is best eaten fresh. If that’s not possible, store them in the fridge in a container of water, like you would store flowers and loosely cover the tops with a plastic bag. 

  • 1 bunch asparagus, ends trimmed
  • 1/2 tsp garlic salt (as per taste)
  • 1 tbsp olive oil OR spray olive oil
  • 1 tbsp grated Parmesan cheese 
  • Lemon juice (optional)
  1. Preheat the oven to 350°F and line a baking sheet with aluminum foil (makes for easier clean up). 
  2. In a mixing bowl, combine the asparagus, olive oil and garlic salt and mix well. 
  3. Spread evenly on the lined tray and sprinkle the cheese. 
  4. Bake in the preheated oven until just tender (12-15 minutes) depending on thickness of the asparagus spears. 
  5. Sprinkle with lemon juice and serve hot! 

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