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Pork Chili Verde

An oldie, but goodie. Was looking for something hearty, satisfying and healthy to serve at a large dinner and came across an old recipe my mother sent my way. If you’re intimidated by the fresh jalapeno for fear of spice, cut to just 1 (original recipe called for 3 to 4, was too much for me). The chili was a crowd favorite. Enjoy.

Ingredients:

3 lbs Boneless Pork Loin* (cubed)  *I prefer pork shoulder – the extra fat leads to a richer/soupier chili.

1 Cup Cilantro (chopped and lightly packed)

1 onion (chopped)

3 cloves garlic (minced)

2 Tbs black pepper

2 Large fresh jalapeno (diced)

1 4oz can diced jalapenos

1 4oz can diced green chilis

1 tea sea salt

Instructions:

Put all ingredients together in heavy pot/dutch oven. Bring to a boil, cover, lower heat to low and simmer for 2.5 hours. If using pork loin, may need to add water or chicken broth if looking dry.

Serve with tortillas, avocado, limes, extra jalapeno, sour cream, hot sauce – whatever you’d like! I also served with Cilantro-Lime Rice and a sweeter salad to take the heat off the chili.

New Year, Improved Me. 

For 2017, my intent is to manifest an existence centered on simplicity, health, clarity and focus. Life around me has progressively gotten more chaotic: older children, work travel, increased responsibilities, politics…the list goes on. As the chaos increased over time, my overall physical and mental health has declined. 

As opposed to a resolution that begins (and ends) in January, each month of 2017 will have a specific area of focus: January is dedicated to health.

  • I’m back on the dairy free / gluten free food that supports my body with increased energy and decreased attitude problems. Which means I’ll be posting new and interesting recipes. Stay tuned. 
  • Meditation. I’ve attempted to make meditating a part of my hectic daily life more than once. This year, with the help of Headspace, I’m 10 days into my practice and enjoying the process. 
  • I’ve implemented many of the concepts from the Four Hour Body by Tim Ferris. Slow Carb diet, workouts, advice, tools and supplement suggestions. Check it out. 

2017 started with a commitment to treat myself and others with grace and latitude. I’m excited to see where this journey takes me. Welcome to a new year. 

Chimichurri, goes with EVERYTHING

I’m a sauce kind of girl. I was in search of a condiment that would work with different grilled/broiled proteins and discovered this recipe for Chimichurri. It is phenomenal on steak, chicken, halibut, shrimp and even scrambled eggs! Enjoy….

INGREDIENTS:

  • 1 cup of GOOD olive oil
  • ¼ cup of lemon juice
  • ½ cup cup chopped fresh parsley
  • ¼ cup chopped cilantro
  • 2 tablespoons of fresh chopped garlic
  • 1 tablespoon of dry oregano
  • 1 tablespoon of red crushed pepper
  • Salt to taste (use good salt, and use a lot)

INSTRUCTIONS:

  1. Combine all ingredients. I put them all in a food processor – saves time. Best if refrigerated for at least an hour before serving, to let the flavors meld. Keep in the fridge for up to two weeks.

Found this Recipe at: 40 Aprons

Coconut Chocolate Chip Muffins

I found this one on a bag of Organic Nutiva (www.nutiva.com) Coconut Flour. The recipe calls for Blueberries, which I changed to Semi-Sweet chocolate chips.. These muffins are gluten and dairy free. Full of healthy fats, fiber and protein with only about 240 calories per muffin. They are my go to before or after a workout, for my kids breakfast, for a snack mid-day. Really, whenever!

Makes 12 muffins

Ingredients:

1 Cup Coconut Flour (Nutiva Organic is what I use)

1/2 tsp sea salt

1 tsp baking soda

1/2 cup + 2 Tbsp raw honey

1 Cup coconut milk

6 eggs

4 Tbs Coconut Oil Melted (Trader Joes/Nutiva)

4 tsp vanilla extract

4 Tbsp Chia Seeds

1 Cup Semi-Sweet Chocolate Chips

Directions:

Preheat oven to 350 degrees F. Sift the coconut flour, salt and baking soda in a bowl. In a separate bowl, whisk honey, coconut milk, eggs, coconut oil and vanilla. Gently stir wet mixture into dry ingredients and mix in chia seeds. Fold in chocolate chips and spoon into greased (I use coconut spray oil from Trader Joes) or lined muffin tins. If you’ve not baked with coconut flour before, the texture will be more fiberous (my daughter says squishy) than you’re used to. Bake for 25 minutes or slightly longer – muffins should be golden brown and cooked through. Immediately remove from tins and cool on rack.

Enjoy!!!

Best Chili EVER – Simple, Clean, Phenomenal.

Normally, I try to adjust recipes to make them cleaner, tastier and all around better. This one, there was nothing I could do – it stood perfectly on its own. Thank you Ree Drummond!

Ree’s Simple, Perfect Chili

My only tweak: I doubled the garlic. Also, you can use ground turkey if you’re avoiding beef.

Enjoy!

 

6 Week Challenge – I dare you.

I joined a local fitness club, NW Women’s Fitness , 8 years ago. During those 8 years, they often have “summer boot camps, team training,” and the like, which I stay FAR away from. This year, however, they’ve changed the format of their Spring  6 Week Challenge and I was intrigued.

The Challenge is focused more on complete wellness (eat veggies, get enough sleep, take the stairs) while also including the traditional weight training and cardio sessions. The cost is inexpensive ($47), the format is user friendly, and best of all, you are not required to step foot in the gym.

It starts tomorrow, Monday, April 7 and runs through Sunday May 18th. Take a look at the information and see what you think. For me, the draw is the fresh start. A reminder of  what we all know is important and slack on doing.

You can sign up, regardless of where you live (Germany, Hawaii, Arizona). Call the club, email the club, tell them you  are going to be training with Alta; mention my name and you get a 10% discount.

I signed up with a girlfriend of mine and plan to win all the prizes – so good luck if you intend to compete with me.

Enjoy your day.

 

Cooked carrots have MORE nutrients? What?

Tonight for dinner we ate Lemon Basil Chicken Speedies, red quinoa and cooked carrots. I was rather pleased with myself as I watched my family devour the meal – I had tweaked something slightly and given them more nutrients!

I’ve always believed, as I’m certain many of you have, that cooking carrots (or most veggies) would LOWER the nutritional content. Turns out, I was dead wrong. As a gift, a friend gave me the book “Eating on the Wild Side” by Jo Robinson (Eating on the Wild Side – Amazon.com) which I’m half-way through. This book is changing the way I shop for, store and cook fruits and veggies with slight tweaks, not a full overhaul on how we eat today.

So far, I’ve learned that canned artichoke hearts are super healthy (I’ve always assumed they were a “treat” vegetable), that cooked berries are better for you than raw (bring on the blackberry cobbler) and that if you cut garlic and then let it sit for 10 minutes you increase its cancer fighting capabilities.

I consider myself well-informed when it comes to healthy eating. Reading Robinson’s book has been refreshing, eye-opening and fun. Enjoy!