Dear ,
Are you stuck in a recipe rut?
It happens to the best of us. We get into the habit of making the same-ole, same-ole dishes, over and over again.
And while your standbys may be delicious, eating the same foods all of the time can mean missing out on a wide variety of flavors.... not to mention nutrients!
What's more, relying on the same foods - day after day - can increase your risk of developing food allergies and intolerances.
So, to get you out of your comfort zone I have a nutrient-rich, protein-packed, low-calorie recipe. It's ready in just 30 minutes, and provides an excellent source of 9 important nutrients.
And if you're looking for more chef-created recipes to get you out of your recipe rut, check out Paleo Eats Cookbook.
It's filled with over 80 EASY, FAST, & DELICIOUS recipes... that are free from gluten, soy, dairy, refined sugar - are insanely delicious - and you can get your copy for free.
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Today's Recipe
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Paleo Pork Mole Verde
Total Time: 30 minutes
Serves: 6
Ingredients
- 1 medium onion, chopped
- 6 tomatillos, husked, halved and cored
- 6 cloves garlic, peeled
- 1 organic jalapeño pepper, halved
- ½ cup raw pumpkin seeds
- 1 tsp. organic cumin seeds
- 1 tsp. organic dried oregano
- 1 cups organic cilantro, chopped, divided
- 1 lb. pastured pork tenderloin, cut into 1" cubes
- 1 Tbsp. virgin coconut oil
- Sea salt and black pepper
Directions
- Preheat oven to 425 F. Grease a baking sheet. Place tomatillos, onion, jalapeno and garlic on baking sheet and roast 25 minutes. Remove from oven and set aside.
- Place a enameled cast iron skillet over medium heat. Add the cumin and pumpkin seeds to the skillet and toast, shaking the pan periodically, for 5 minutes. Pour toasted seeds over roasted vegetables and stir to combine. Stir in oregano and ½ cup chopped cilantro.
- Return pan to heat and add coconut oil. When shimmering, add the pork chunks, keeping space between each piece to ensure a good sear (crowding will cause pork to steam). Sear pork chunks on both sides, transfer to a plate. Continue with remaining pork in batches.
- Return seared pork to pan and top with vegetable mixture. Cook over medium-low heat until pork is cooked through (145 degrees F). Season with high quality sea salt and black pepper to taste.
- Serve with remaining cilantro. Enjoy!
To old favorites... and new flavors,
Kelley Herring
Healing Gourmet
Nutrition Information Per Serving
195 calories, 10 g fat, 4 g saturated fat, 3 g monounsaturated fat, 3 g polyunsaturated fat, 7 g carbohydrate, 2 g sugar, 2 g fiber, 20 g protein
Excellent Source of: Magnesium, Protein, Selenium, Vitamin B6, Vitamin K, Thiamin, Niacin, Phosphorous, Manganese
Good Source of: Iron, Potassium, Zinc, Vitamin C, Riboflavin
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