Brussels Sprouts Salad with Rosemary Balsamic Chicken

A protein packed salad that tastes like summer! :)

Ingredients:

For the Dressing:

- 1 medium orange

- 1 lemon

- 3 Tbs olive oil

- 1 Tbs raw honey

- 1/4 tsp. salt

- 1/4 tsp. pepper

For the Salad:

- 3 cups shaved brussels sprouts

- 1/2 cup pomegranate seeds

- 1 chopped apple

- 1/4 cup torn fresh mint leaves

- 1/4 cup torn fresh basil leaves

- 1/4 cup raw walnut pieces

For the Chicken:

- 1/4 cup balsamic vinegar 

- 1 Tbs raw honey

- 1 Tbs whole-grain mustard

- 1 tsp. finely chopped fresh rosemary

- 1 lb chicken breast tenders

- 1/4 tsp. salt

- 1/4 tsp. pepper

- 1 1/2 Tbs avocado oil

To make dressing for the salad: 

Finely grate orange peel, for orange zest, and place in a large bowl. Juice the orange and add to the bowl. Do the same with the lemon. Add oil, honey, salt, pepper, and whisk to blend. Add brussels sprouts, pomegranate seeds, apple, mint, basil, and walnuts. Toss to blend.

To make Rosemary Balsamic Chicken:

Combine vinegar, honey, mustard, and rosemary in a small bowl. Blend and set aside. Sprinkle chicken with salt and pepper. Heat avocado oil in a large skillet over medium-high heat. Add chicken and cook for a few minutes on both sides until chicken is browned. Reduce heat to medium and add vinegar mixture. Cook until chicken is cooked through and sauce starts to reduce and thicken. 

Add chicken to the salad and enjoy! 

"Be thankful for the nights that turned into mornings, friends that turned into family, and dreams that turned into reality." - Anonymous 

 

Eggs Lorraine

Start your day with a quick and easy breakfast recipe that is packed with protein as well as flavor! 

Ingredients:

- 4 slices Canadian bacon

- 2 slices Swiss cheese

- 4 large eggs

- 2 Tbs sour cream

- pinch salt and pepper

- chives, basil, cilantro or anything you want to top it with

Preheat oven to 350 degrees Fahrenheit. Coat 2 small, shallow, oven-safe, dishes (about 1 1/2 cups in size) with baking spray. Line with the bacon and then the Swiss cheese. Carefully crack 2 eggs on top of each one. In a small bowl, mix sour cream with salt and pepper. Spoon a little in each bowl and bake, uncovered, until eggs are set (about 25 minutes). Sprinkle with chives, basil, cilantro, or anything you desire. Enjoy! 

"Decide to have a good day and a good day will be had." - Anonymous 

Instant Pot Honey-Glazed Pork Tenderloin

If you don't have an Instant Pot, do yourself a favor and buy one! You will not be disappointed. This pork tenderloin, in a crock pot, would have taken about 8 hours to make. In the Instant Pot... 20 MINUTES! 

Ingredients:

- 1 1/2 lbs pork tenderloin
- 2 cups chicken broth
- 2 bay leaves

For the Glaze:

- 1/4 cup low-sodium soy sauce
- 1/2 cup Raw organic honey
- 4 cloves garlic, minced
- 1/2 tsp. ground ginger
- 1/8 to 1/2 tsp. red pepper flakes (depending on your desired spice level)
- 1/2 cup water
- 2 Tbs cornstarch

Add chicken broth and bay leaves to the Instant Pot. Place the trivet in the pot and the set the pork tenderloin on top of the trivet. Close lid and make sure release button is in the sealed position. Cook on Manual High Pressure for 20 minutes. 

Meanwhile, combine the ingredients for the glaze in a small bowl, and mix thoroughly. When the 20 minutes are up, let the Instant Pot natural release for 7 to 8 more minutes before putting a towel over the vent to do a manual release. Remove the pork to an oven-proof baking sheet lined with aluminum foil, and discard bay leaves and chicken broth from the Instant Pot. 

Set the IP to saute' mode and once hot, add glaze mixture. Stir until it begins to thicken. Spoon half of the mixture over the pork, brushing the glaze on the top and sides of the pork. Broil the pork in the oven for a few minutes until the top starts to set and become a dark golden-brown. Remove and let set about 5 minutes before slicing. Slice pork and spoon remaining glaze/sauce over pork as desired. Enjoy! For a printer-friendly version of this recipe, Click Here.

"I want to be like a caterpillar. Eat a lot. Sleep for awhile, 

and wake up beautiful!" - Anonymous

Spinach and Artichoke Stuffed Salmon

Spinach and artichoke dip? Yes please!!! This incredible pan-seared stuffed salmon is so quick and easy to make, not to mention, completely mouthwatering!

Ingredients:

- 2, 6 ounce wild-caught salmon

- 2 Tbs olive oil

- salt and pepper

- Spinach and artichoke dip (you can find many recipes to make this homemade, or if you're in a time crunch, buy it already prepared.)

- 1 Tbs butter

In a large skillet, add olive oil and heat over medium-high heat. Sprinkle salt and pepper on each salmon. With a sharp knife, cut a slit on the side of each salmon to create a pocket. Fill pocket with two tablespoons of spinach and artichoke dip. Place salmon in the skillet, skin side down, and let it sear for about 4 to 5 minutes. Carefully turn over and add 1 tablespoon of butter. Let cook another 2 minutes (or until salmon done to your liking). Remove salmon to a plate and enjoy with a few side dishes! The sides in this picture are mashed yellow cauliflower and sautéed asparagus. For a printer-friendly version of this recipe, Click Here.

"Remember, you only live once. Take care of your body so your 

journey will be a long one." - Anonymous

Pork Cutlets with Red Wine Cherry Sauce

It's all in the sauce! That's what I've heard and deem it to be true. The concentrated fruit flavor, body, and thickness from the cherry preserves and red wine make this sauce a great complement to the pork. 

Ingredients:

- 1 Tbs olive oil

- 1/4 cup onions, diced

- 1 lb. pork tenderloin (sliced) or pork cutlets

- 1 Tbs fresh thyme, divided

- 1/2 cup corn, optional

- 1/2 cup dry red wine

- salt and pepper to taste

- 1 cup chicken broth

- 1/3 cup cherry preserves

Heat oil in a large skillet over medium-high heat. Add onions and pork and cook pork for 2 to 3 minutes on each side, while stirring onions. The pork and the onions both should have a nice sear on them. Remove pork and onions to a plate and keep warm. Add the corn and 2 teaspoons of thyme to the skillet and cook until corn has a nice char or sear (about 1 to 2 minutes). Spoon corn over pork. Turn the heat to high and add wine and salt and pepper; cook two minutes or until liquid almost evaporates, scraping pan to loosen browned bits. Add the chicken broth and cherry preserves; cook until it's reduced to about 1/2 cup (about 6 to 7 minutes), stirring occasionally. Spoon cherry mixture over pork and sprinkle with remaining teaspoon of fresh thyme. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Be more heart and less attack." - Anonymous