This was my first experience with grilling a pork tenderloin. It turned out really tasty!
Recipe adapted from http://www.bloggingwithapples.com
Recipe makes about 8 servings
1.5 lb pork tenderloin
2-4 tbsp chopped fresh cilantro
3 tbsp olive oil
2 tbsp honey
2 cloves garlic minced
Zest & juice of 2 limes
1/2 tsp salt
1/4 tsp pepper
Pinch of red pepper flakes.
In a large ziploc bag mix together cilantro, olive oil, honey, garlic, lime zest & juice, salt, pepper, & red pepper flakes.
Put pork tenderloin in bag. Push all the air out & zip it up. Place in the fridge for at least 8 hours. Mine marinated for about 16 hours.
Cook on low setting on grill until cooked through. Let sit for about 10 minutes before slicing.
Not only is this a good dip, but it is also a really great spread to use on sandwiches.
Recipe adapted from http://www.skinnyms.com
Recipe makes 20 servings
1 serving = 2 tbsp = 48 calories
15 oz can pumpkin puree
2 tsp minced garlic
1/3 cup chopped fresh cilantro
1/4 cup tahini
1/4 cup lime juice
2 tbsp olive oil
1/8 tsp allspice
2 tsp cumin
2 tsp chili powder
1/4 tsp crushed red pepper flakes
Salt to taste
Add all ingredients to a food processor.
Blend until smooth.
Store in an airtight container in the fridge.
Enjoy with some veggies, pita, or even on a sandwich or wrap!
I honestly could not believe how good these were. Not only were they flavorful, but they were also very easy to make!
Recipe adapted from http://www.tablespoon.com
Recipe makes about 12 burgers
1 burger = about 178 calories
3 lbs ground chicken breasts
1 pkg Old El Paso Mild Taco Seasoning
1/2 cup chopped fresh cilantro
1 jalapeño seeded & diced small
Salt to taste
Mix all ingredients in a large bowl.
(I made a couple mini burgers for the kids before adding the jalapeño)
Form 12 patties. Place wax paper between patties. The patties will be pretty soft but they do hold together nicely once they begin cooking. I made my patties up a couple hours ahead & put them in the fridge to let the flavors combine, but it isn’t mandatory.
Cook thoroughly in a pan over medium heat.
I topped mine with fresh salsa, sour cream, & avocado.
These are actually paleo, vegan, & gluten free. They may not sound good but they are absolutely amazing! The kids gobbled them up too!
Recipe adapted from http://www.texanerin.com
Recipe makes 18 small cookies
1 cookie = 92 calories
1/4 cup coconut oil melted
1/3 cup high quality pure maple syrup
Zest of 1 lemon
1 1/2 tsp pure lemon extract
1 1/3 cup finely ground almond flour
2 tbsp coconut flour
1/2 tsp baking soda
1/8 tsp salt
In a large bowl stir together melted coconut oil, maple syrup, lemon zest, & lemon extract.
Add almond flour, coconut flour, baking soda, & salt. Stir well. Put bowl in fridge for 30 minutes to firm up the dough.
Use a tablespoon cookie scoop & then roll each one. Place on a silpat or parchment paper lined baking sheet.
Press each one down a bit with your fingers.
Bake in a preheated 350 degree oven for about 12 minutes. Let cool for at least 3 minutes before removing from pan.
These were really easy to put together & were delicious! I will definitely be making these again!
Recipe adapted from http://www.highheelsandgrills.com
Recipe makes 4 servings
1 serving = 380 calories
18 oz raw skinless boneless chicken breasts diced
15 oz can black beans drained & rinsed
2 cups frozen corn
1 cup natural fresh salsa
1 tsp cumin
1/2 tsp chili powder
1/2 tsp paprika
1 tsp salt
1 cup 2% shredded mexican cheese blend
In a large bowl stir together rinsed beans, frozen corn, salsa, cumin, chili powder, paprika, & salt.
Lay out a large piece of foil. Spray with non stick cooking spray. Spoon 1/4 of the chicken into the middle.
Spoon 1/4 of bean mixture on top of chicken.
Fold down the top of the foil & then fold in the sides. Make sure to leave a little room for steam.
Continue this process 3 more times.
Place all 4 foil packs on a baking sheet.
Bake in a preheated 425 degree oven for about 20 minutes.
Open each foil pack & sprinkle 1/4 cup of cheese on top. Close foil pack & let sit for a few minutes or until the cheese melts.
Serve with hot sauce, sour cream, & tortilla chips.
I love hummus which this is a lot like. I eat it for snacks with pretzels & sometimes even as a meal with a bunch of veggies to dip in it.
Recipe adapted from http://www.howsweeteats.com
Recipe makes 5 servings
1 serving = 1/4 cup = 158 calories
15 oz can cannellini beans drained & rinsed
3 cloves roasted garlic
1/4 cup fresh dill
1/4 cup olive oil
1/2 tsp salt
1/4 tsp pepper
Blend well in a food processor until smooth.
Gluten free, sugar free, easy to make, kid friendly, & delicious!
I have made these several times over the last week! Everyone loves them! My 3 year old loves to make them too! That’s how easy they are!
I made them in several different flavors. Our favorites are blueberry, strawberry, & lemon poppy seed.
Recipe adapted from http://www.thebigmansworld.com
Recipe makes 1 large muffin
1 muffin = 215-225 calories depending on what you put in it
1 tbsp mashed banana
1 tsp vanilla
1 tbsp truvia
1 1/2 tbsp unsweetened almond milk
Pinch of cinnamon
1 tbsp coconut flour
2 tbsp almond flour
1/2 tsp baking powder
2 tbsp berries of choice or 1 tsp poppy seeds & zest from 1 lemon
Mash a small chunk of banana up in a large ramekin or mug that has been sprayed with non stick cooking spray.
Whisk egg & vanilla extract into mashed banana.
Next whisk in truvia & milk.
Add cinnamon, coconut flour, almond flour, & baking powder. Stir well until most lumps are gone.
Stir in fruit of choice.
Microwave for 2-2:30 minutes. I put mine on a plate because they can sometimes overflow.
Check out the lemon poppy seed one!