Sunday, February 20, 2011

spinach dip

I found this recipe on Facebook, a site called Raw Recipe a Day. She has some great recipes on there. I just made this one and everyone liked it:

Spinach Dip

4 cups spinach
1 large avocado or 2 small avocados
1/2 Tablespoon lemon juice
1/2 teaspoon herbs or herb seasoning (I used mrs. dash's table blend)
(I also added a sprinkle of parmesan cheese, but her recipe didn't call for it because it's not raw)

Blend all ingredients in a food processor until smooth.
Eat with cut up raw veggies.

It was really good, and super easy, so I thought I'd share with with you guys!

Tuesday, February 1, 2011

pork sandwich

It’s a miracle! I’m posting a recipe J
This is from the Biggest Loser Family Cookbook (I know, I know, Marianne got rid of hers because the food wasn’t that good…but a lot of it IS). Every time I make this, Chris says it’s his favorite, so I decided I should share it with you, too.

First you make the herbed pork tenderloin, then you can make the coleslaw to go on the sandwich. Here’s my adaptation of the recipe:

Herbed pork tenderloin:
1 tablespoon finely chopped fresh rosemary (or 1 tsp dried, but fresh is better)
1 tablespoon finely chopped parsley (or 1 tsp dried)
¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon ground black pepper
1/8 teaspoon ground red pepper
1 pork tenderloin (the recipe calls for just a loin roast, but tenderloin is better)
2 teaspoons olive oil

Preheat oven to 350* then mix the ingredients together and rub it all over the tenderloin. You can either grill the tenderloin on each side until the outside browns, or you can brown it in a pan. I like to use a pre-heated cast iron grill. Once brown, stick the entire pan in the oven for 30 minutes. Slice into thin slices and put on bread or buns along with a scoop of coleslaw on top.

Coleslaw with orange-cilantro vinaigrette:
¼ cup plain yogurt
¼ cup mayonnaise
¼ cup 100% orange juice (preferably freshly squeezed or “not from concentrate”)
3 tablespoons white vinegar
1 ½ teaspoon honey
package shredded cabbage with carrots (about 10 oz)
½ cup slivered red onion
1/3 cup fresh cilantro, chopped
salt to taste
ground black pepper to taste

Mix it all together (it says to refrigerate for at least 3 hours, but I’ve used it immediately and it tastes fine) and scoop onto the pork sandwich.

enjoy J